Executive Head Chef

3 Days Old

ABOUT LEGACY HOTELS & RESORTS Legacy Hotels Management Ltd is a dedicated hotel and leisure management company that was

formed in September 2005. The business, operated by its founding directors and majority

shareholders, has established itself as one of the UKs leading white label management

companies. Legacy Hotels and Resorts manage 25 international and national branded properties,

including the Courtyard by Marriott in London Heathrow, on behalf of the property owners. KevinSkeet serves as the group's Operations Director and is the main contact for the hotel team. ABOUT MARRIOTT INTERNATIONAL As the #1 leader in hospitality worldwide, Marriott International has 8,100+ hotel properties and 31

top hotel brands. Located in 138 countries and territories, and still growing. Courtyard is one of Marriott's select service brands, operating worldwide. MARRIOTT BRAND VALUES

Put people first Pursue excellence Embrace change Act with integrity Serve our world JOB ROLE PURPOSE The executive head chef is responsible for overseeing all catering at the hotel, including its three

restaurants and conference and banqueting events. Their duties include planning and directing

food preparation, ensuring food quality, and complying with all food safety and health and safety

regulations. Additionally, they are responsible for effectively managing labour costs and gross

profits, as well as leading and motivating a team of approximately 20 employees. CORE RESPONSIBILTIES

Ensure all COSHH and HACCP guidelines are monitored and maintained. Draft and create menus for all special events and functions. Pre plan and manage of all kitchen labour costs, keeping with the set payroll budgets. Under the direction of the General manager, maintain continuous monitoring of all aspects

pertaining to the control of the hotels food cost. Assist in external auditors stock takes at month end. Monitor standards of food production to ensure quality. Control of food purchasing costs and maintain an excellent filing system for all kitchen invoices/ credit notes. Training and development of kitchen team members. Periodically review the profitability and popularity of dishes on the menu and make

changes where applicable, with the agreement of the General manager. Oversee all aspects of kitchen cleanliness ensuring all kitchen areas are maintained and in

a hygienic condition. Utilise brand metrics such as GSS to ensure food quality measures are maintained. Executive Head Chef

Reports to:

Operations Manager

Role seniority:

Senior management team

No of Direct Reports : Approx 20

Liaison with:

Food & Beverage Sales Conference & Banqueting Job Description:

Periodically review and negotiate costs with suppliers to ensure maximum profitability throughout the kitchen. Ensure all new team member inductions are carried in line with company SOP, and that all staff are reviewed and appraised within the necessary time frames as required by the

Human Resources Department. GENERAL ROLE ACCOUNTABILITIES

Adhere to the law with regard to the following company regulations:

Licensing Laws Health & Safety Regulations Food handling & hygiene laws Fire regulations and procedures First Aid Procedures Adhere to Company Policies & Procedures and Service Standards including :

Take part in any training and development activities as required Ensure new associates receive departmental induction within their first week & subsequent

probationary reviews. Ensure all new staff have completed trainings with in 90 days on MGS and Maple Adhere to Company uniform standards and ensure associates fully comply Take on any other reasonable duties, or carry out requests necessary to ensure we deliver

the highest standard of service in the hotel Ensure total confidentiality is observed in the execution of your duties Report maintenance faults to the maintenance department, and follow the remedy through Ensure that all standards relating to security are maintained with emphasis on liquor stock,

hotel equipment, department keys, and till floats. Continuously analyse standards and demonstrate a pro-active approach to delivering

company and operational standards Attend and contribute to all daily / weekly team meetings. Proactively pursue all practices in line with marriott green key standards and energy

saving. ADDITIONAL RESPONSIBILTIES All management positions in the hotel are required to take on the responsibility of being a duty

manager on a rotating basis. The main purpose of the duty manager is to ensure that the hotel

runs smoothly and efficiently, providing all guests with a positive experience. The duty manager

carries out various tasks, including managing staff, monitoring guests' satisfaction, conducting

walk rounds of the premises, and responding to any emergency situations or crises that may

arise. KNOWLEDGE/ EXPERIENCE/ SKILLS Essential

Multisite hotel restaurant experience Pre Opening restaurant experience Inspirational leadership skills Allergen knowledge HACCP laws and regulations High organisation Prompt problem solving & resolution Attention to detail Adaptability Communication and proficiency in the English language for both reading & writing Experience with company financial IE payroll, gross profits, operating costs. Desirable

Prior experience in branded hotel Passion to learn and develop and grow within the company COMPENSATION & BENEFITS

28 -31 days annual leave Company pension contribution of 3% Discounted accommodation & food and beverage worldwide with Marriott explore

programme Complimentary meal whilst on duty Access to the learning and development with Marriotts Become Programme Regular associate events & a recognition programme Access to the company's employee assistance programme Complimentary onsite car parking Use of onsite gym Discounted accommodation and food and beverage in legacy managed properties.

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Location:
Gb
Job Type:
FullTime

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