Purplesmith Consulting
Purplesmith Consulting is a recruitment agency, Human Resources Services and Business Consulting Firm.
Responsibilities
- Design and develop menus that cater to diverse guests, keeping in mind local tastes, seasonal ingredients, and dietary restrictions.
- Innovate new recipes and update existing ones to keep the menu fresh, exciting, and aligned with current food trends.
- Coordinate with restaurant managers to develop specialty menus for holidays, events, and promotions.
- Oversee all kitchen operations to ensure food is prepared according to hotel standards and served on time.
- Supervise kitchen staff, including sous chefs, line cooks, prep cooks, and other culinary team members.
- Conduct regular kitchen inspections to maintain cleanliness, organization, and safety standards in line with hotel policies and local regulations.
- Train, and mentor kitchen staff, ensuring they are skilled, motivated, and able to perform in a high-pressure environment.
- Create and implement training programs for new hires and provide ongoing development opportunities for all kitchen staff.
- Evaluate staff performance, provide constructive feedback, and address any performance-related issues.
- Ensure all food served meets high standards of taste, presentation, and consistency.
- Implement and enforce food safety and sanitation standards, including proper food handling, storage, and kitchen cleanliness.
- Conduct taste tests and evaluate dish presentations to maintain quality across all hotel dining areas.
- Ensure all food served meets high standards of taste, presentation, and consistency.
- Implement and enforce food safety and sanitation standards, including proper food handling, storage, and kitchen cleanliness.
- Conduct taste tests and evaluate dish presentations to maintain quality across all hotel dining areas.
- Collaborate with event and banquet teams to design menus and coordinate food preparation for special events.
- Ensure timely and efficient preparation and presentation of food for large gatherings, maintaining high standards despite volume.
- Customize food offerings for various events, including weddings, conferences, and corporate gatherings.
- Participate in the development of the overall Food & Beverage department budget, focusing on maximizing profitability.
- Forecast expenses, set targets for kitchen costs, and analyze financial performance to ensure profitability.
- Implement cost-saving initiatives without compromising food quality or customer satisfaction.
- Interact with guests as needed, gathering feedback and addressing any complaints or concerns about the food.
- Use customer feedback to make improvements to menu offerings and service quality.
- Occasionally host cooking demonstrations, chef’s tables, or guest appearances to enhance the guest experience and showcase culinary skills.
- Collaborate with the hotel’s management team to align kitchen operations with the hotel’s brand and vision.
- Develop and implement innovative culinary concepts to differentiate the hotel’s dining experience.
- Stay updated with industry trends, new techniques, and best practices to maintain a competitive edge.
- Ensure the kitchen operates in compliance with health and safety regulations, including fire safety and hygiene standards.
- Enforce policies regarding food allergies and dietary preferences to prevent health-related incidents.
- Conduct regular risk assessments and address potential safety hazards within the kitchen environment.
How to Apply
Interested and qualified candidates should send their CVs and a picture to: jobs@boltonwhitegroup.com using the job title as the subject of the email.