Ensure that all aspects of kitchen activity are co-ordinated to create a professional, safe, hygienic and cost effective working environment.Ensure smooth flow of work in the kitchen.Adhere strictly to food hygiene regulations according to, HACCP and EHO directives.Ensure that Food items are handled, cooked and served to company specification in accordance with FRESH.Supervise trainee chefs, particularly when they are using potentially dangerous equipment.Assist other chefs in their section when required.Have extensive knowledge of statutory health and safety, security and emergency procedures.Ensure all FRESH monitoring records are adhered to e.g. cleaning schedules etc.Maintain operations standards to the highest possible level in respect of service, hygiene, health and safety and ensure there is minimal wastage.Management:Cost and plan menus following company and hotel guidelines.Carry out regular checks on deliveries to ensure that the quantities are correct and that the quality standard is maintained.Liaise with Environment Health Officers and Trading Standards Officers and maintain a good working relationship.Assist in the production of budgets for the department by providing accurate information that adheres to GP targets.Ensure the profitability of the department keeping wages/costs and expenditure within budget. Develop, implement and maintain induction procedures for new team members.Ensure team members are trained to the required quality standards which comply with the Company’s health and safety policy/emergency procedures to meet statutory obligations.Carry out 4 then 10 week reviews with new staff and six monthly Vibe chats with existing team members ensuring issues raised and training needs identified are dealt with appropriately.Maintain regular and effective briefing and de-briefing sessions with your team members.Welcome and facilitate business and organisational changes

Responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef would also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:Contribute to menu creationManage and train the kitchen brigade effectively to ensure a well-organised and motivated teamEnsure consistency in quality of dishes at all timesAssist the Head Chef and managing customer relations when necessary, in the absence of the ChefEnsure resources meet business needs through the effective management of working rotasSupport brand standards through the training and assessment of your teamManage food cost controls to contribute to F&B revenueKnowledge of activities in other departments and implicationsEnsure compliance with food hygiene and Health and Safety standards.

-Contributing to menu creation-Ensuring consistency in quality of dishes at all times-Managing customer relations when necessary, in the absence of the Chef-Ensuring available resources meet business needs through the effective management of working rotas-Supporting Brand Standards through the training and assessment of your team-Contributing to F&B revenue through effective food cost control-Managing the kitchen brigade effectively to ensure a well-organised, motivated team

-Ensure that all food production is in line with food standards-Ensure the consistent delivery of quality, well presented food to our customers-Work effectively within the Kitchen Brigade to ensure high customer service standards-Follow all health and hygiene standards

Responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. Also be required to assist with food cost controls. Specifically, responsible for performing the following tasks to the highest standards:Prepare and present high quality dishes within company guidelinesKeep all working areas clean and tidy and ensure no cross contaminationPrepare all mis-en-place for all relevant menusAssist in positive outcomes from guest queries in a timely and efficient mannerEnsure food stuffs are of a good quality and stored correctlyContribute to controlling costs, improving gross profit margins, and other departmental and financial targetsAssist other departments wherever necessary and maintain good working relationshipsReport maintenance, hygiene and hazard issuesComply with hotel security, fire regulations and all health and safety and food safety legislationAwareness departmental targets and strive to achieve them as part of the teamBe environmentally aware

-Ensuring consistently great food production, in line with the high quality standards expected by Hilton Hotels-Ensuring provision of food work in a timely manner-Avoiding wastage in all their food work-Providing support to the kitchen brigade-Meeting all health and hygiene requirements