Job Description

Chef-Manager Responsibilities:

Menu Planning and Development

: Design balanced, seasonal, and cost-effective menus that cater to customer preferences and dietary requirements.

Food Preparation and Cooking

: Oversee and participate in the preparation and presentation of high-quality meals, ensuring consistency and compliance with food safety standards.

Team Management

: Lead, train, and supervise kitchen and service staff to maintain high performance, morale, and efficiency.

Stock and Inventory Control

: Monitor stock levels, order supplies, manage deliveries, and minimise waste to control food costs and ensure kitchen operations run smoothly.

Budget Management

: Manage kitchen budgets, analyse food costs, and implement cost control measures to meet financial targets.

Health and Safety Compliance

: Ensure the kitchen meets all health, hygiene, and safety regulations, including maintaining accurate HACCP records and conducting regular risk assessments.

Customer Service

: Maintain a high level of customer satisfaction by ensuring food quality and service standards are consistently met or exceeded.

Scheduling and Rota Management

: Prepare staff rotas, manage absences, and ensure adequate coverage during peak service times.

Equipment Maintenance

: Ensure all kitchen equipment is maintained, cleaned, and in safe working condition, and arrange repairs or servicing when necessary.

Collaboration with Front-of-House

: Work closely with front-of-house staff to coordinate meal service, handle special requests, and ensure seamless communication between kitchen and service teams.
Job Types: Full-time, Fixed term contract
Contract length: 24 months

Pay: 31,000.00-42,000.00 per year

Benefits:

Employee discount UK visa sponsorship
Schedule:

Every weekend Monday to Friday Weekend availability
Work Location: In person

Application deadline: 15/07/2025
Expected start date: 20/07/2025