Head Chef – Pre-opening

The Role You Play:

Your approach to the job will be inspired by your authentic style and self - always ready with care and attention, a clever culinary idea, a recommendation that only you could give. You’ll know exactly who needs what and when, you’ll remember their names and you’ll be a creative force driving our food and beverage offering in art’otel Rome Piazza Sallustio. 

In your role as Head Chef, you’ll discuss and agree some key objectives with your line manager. These objectives are designed to support your department’s goals and priorities. You’ll also take responsibility for your own development, embracing training opportunities that we offer, while learning from any challenges and mistakes along the way.  

• You’ll be taking care of all the kitchen functions, such as pastry, banqueting, the main kitchen and destination Restaurant and Bar, as well as the usual food ordering, preparation, production and presentation of dishes. All the time making sure that food is delivered on time and that you’re liaising with the relevant teams to make sure we’re exceeding guests’ expectations. 
• You’ll ensure food quality is constantly delivered to the highest standards across all the outlets, ensuring the highest levels and standards as well, in terms of Food Hygiene.  
• You’ll ensure to drive profitability of the kitchen operation with effective cost control between both payroll and food cost. 
• You’ll follow the guidance and instructions of your leadership team, supported by the company’s standard operating procedures. This includes emergency and evacuation procedures, and reporting any incidents, accidents or maintenance faults. You’ll attend and complete all our mandatory Health & Safety training, too. 
• You’ll confidently engage with your colleagues and guests, whether handling special food related requests or receiving feedback. You’ll always be demonstrating our signature service behaviours, such as greeting guests, eye contact and using guest names, while maintaining high standards of personal presentation and grooming. You’ll also make sure you’re present during key service times and for special events.  
• You’ll be passionate about creating an atmosphere that’s not only warm and welcoming but inspiring and exciting. You’ll know how to personalise our service and offering for each guest a welcoming atmosphere and personalised service for each individual external and internal guest, keeping your eye on the detail and welcoming guest and leadership feedback and an opportunity to elevate what we dol.  
• You’ll be actively contributing to the wider hotel team, knowing exactly which form of communication is right for each situation. You’ll keep your body language positive and open, and you’ll be focussed identifying opportunities and improvements to our ways of working and the operational needs of our hotel.  
• You’ll lead by example, clearly and confidently communicating both operational and strategic information and ongoing customer feedback. You’ll make sure all your team members are well trained and developed, empowering them and inspiring them through briefings, team meetings, allocating resources, Micros/Adaco, etc and handovers. 
• You’ll be an active member of the HOD team, taking care of duty management responsibilities when needed.  

What You Bring:

• You’re a brilliant communicator, engaging effectively with both internal and external guests, team members and suppliers, whether you’re in person, in writing, on the phone or online. 
• You’re able to manage and develop your team, while also managing holiday time, payroll and rotas, recruitment, training, and performance.  
• You’re up to date on all the latest best practice with regards to quality control, H&S, efficiency and profitability, and you’re committed to both sharing and delivering it. 
• You’re great and handling personal information confidentially, with high levels of ethical and social responsibility.  
• You’re flexible and adaptable, allowing you to carefully personalise our offerings for the individual needs of our guests, as well as roll with the changing demand and priorities of the business.  
• You’re proactive and ready to play your part in the planning and development of menus and concepts. You’re dedicated to constantly improving the way we serve our guests and active in your contribution to preparing, producing, serving, and storing all our produce, ensuring the high quality of our food and minimising wastage to keep costs within budget. 
• You’re a stickler for making sure everything we do is compliant with national laws and regulations, management decisions and PPHE Hotel Group’s operating policies, processes and procedures.