Kitchen Team Leader - Head of Department
| Dyddiad hysbysebu: | 25 Medi 2025 |
|---|---|
| Cyflog: | £18 yr awr |
| Gwybodaeth ychwanegol am y cyflog: | Competitive Salary |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 25 Hydref 2025 |
| Lleoliad: | SW7 4ER |
| Cwmni: | Heeton Hospitality UK |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | 523138e8584a42bb891d |
Crynodeb
The Kitchen Team Leader (Head of Department) is responsible for the overall management of the hotel’s kitchen operations. Reporting directly to the Hotel Manager, this role leads the kitchen team to deliver high-quality, cost-effective food service that enhances the guest experience, complies with statutory requirements, and supports the hotel’s commercial objectives.
Key Responsibilities
Strategic Leadership & Planning
- Lead the kitchen department in line with hotel strategy and guest satisfaction goals.
- Develop menus and seasonal offerings in consultation with the Hotel Manager to maximise revenue and guest appeal.
- Prepare and manage the kitchen’s annual budget, forecasts and cost control measures.
Operational Management
- Oversee all aspects of food preparation, production, and presentation to brand standards.
- Ensure effective rostering, shift planning and workload allocation across the kitchen team.
- Monitor service levels and coordinate with front-of-house teams for seamless delivery.
People Management
- Recruit, train, and develop kitchen staff; set objectives and carry out regular performance reviews.
- Foster a positive working environment that encourages teamwork, high morale, and retention.
- Uphold disciplinary and grievance procedures in line with company policy.
Compliance & Standards
- Ensure full compliance with food safety, hygiene (HACCP) and health & safety legislation.
- Maintain accurate records for audits and inspections.
- Ensure all equipment is maintained and safe, reporting issues promptly.
Financial & Stock Control
- Manage kitchen budgets including payroll, food cost, and waste.
- Conduct regular stock takes, order supplies, and control inventory to minimise loss.
- Analyse performance data and implement improvements to drive profitability.
Guest Experience & Quality Assurance
- Maintain consistency of food quality, presentation, and portion control across all outlets.
- Respond proactively to guest feedback to improve offerings.
- Support the hotel’s events, banqueting and catering operations with bespoke menus.
Skills & Qualifications
- Proven experience in a senior kitchen leadership role (Head Chef, Executive Chef, or equivalent).
- Strong financial acumen and experience managing departmental budgets.
- In-depth knowledge of food safety, hygiene and health & safety regulations.
- Excellent leadership, communication, and organisational skills.
- Creative menu development and ability to adapt to guest trends.
- Flexibility to work evenings, weekends and public holidays as required.
Performance Indicators
- Achievement of food cost and kitchen budget targets.
- Guest satisfaction scores for food quality.
- Compliance with health & safety audits and inspections.
- Staff retention, training completion and team engagement.