Head Chef - Seafood and Grill Restaurant - Isle of Arran

Location Isle of Arran
Discipline: Hospitality
Job type: Permanent
Salary: ££36,750 pa Basic + Tips + Great Benefits + Live in available + Paid Overtime (OTE £40,000 pa)
Contact name: Sukh Samra

Contact email: sukh@flowrecruitment.co.uk
Published: 25 days ago
Startdate: ASAP

​Our client is one of the leading and most exclusive Hotel and Leisure Resorts in Scotland, they have received the Outstanding Employer 2019 - British Inn Keepers Scotland and the Training & Employee Retention Award Winner - CIS Excellence 2018. They are looking for someone who is passionate about all aspects of hospitality and food preparation. The company have live in options available.

Responsible for:

All aspects pertaining to the organisation, supervision, control & profitability of the Kitchen.

Budget Responsibility:

All menu dishes must be accurately costed to ensure a gross profit margin averaging 70% on an annual basis. Kitchen wages percentage of 19.9% of turnover must be attained on annual basis.

Major Responsibilities:

Recruitment, Staffing, Training & Communication

- To ensure that uniform and personal hygiene standards are maintained by the brigade. Chefs must wear whites including hat & kitchen porters should wear boiler suits.

- To carry out effective departmental inductions with new members of staff and regularly appraise staff throughout their employment in accordance with company procedures.

- To hold a minuted departmental meeting with all kitchen staff at least once a month

Food Preparation, Menu Planning, Costing and Gross Profit Margins

- Maintaining budgeted food gross profit whilst ensuring that innovative and creative quality food which meets & exceeds customer expectations is prepared and served.

- Planning and developing menus and setting prices in co-operation with the Operations Manager and Food & Beverage Manager. Ensuring that all menus meet customer expectations.

- All menu items must be costed prior to implementation and pricing.

- Preparing recipes for each dish and ensuring that each dish is prepared in a consistent manner

Buying & Stock Control

- Ensure that only authorised supplies are ordered from authorised suppliers.

- Ensure that quality and quantities of goods received is as order and quotation.

- Gaining minimum price and maximum quality from all suppliers


Demonstrate a sound knowledge of kitchen management and commercial awareness.

- Establish a personal interest and rapport with management and employees

- Demonstrate professional competence and sound judgement

Develop innovative, in addition to, well established solutions to problems presented

Our clients team are Awesome; displaying professionalism, honesty and a fun and creative manner in everything they do. Everyone's passion and personality is what makes them an award winning team.

This is a 40 hour a week contract. Overtime paid for any hours worked in excess of 45 hours per week.