Job Description

Head Chef

Reports To: General Manager,

Location: Cherry Lodge Golf Club, Biggin Hill, Kent.

Summary

The Head Chef is responsible for all culinary activities in the kitchen, including managing kitchen staff, developing menus, maintaining inventory, and ensuring that the highest quality and safety standards are consistently met. This is a hands-on leadership role, crucial to the Golf Club's success and reputation.

Key Responsibilities

1. Culinary Leadership and Menu Management

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Menu Development:

Create and implement innovative, cost-effective, and appealing menus, considering seasonal availability and dietary requirements.

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Recipe & Quality Control:

Standardise all recipes and portion sizes. Ensure every dish consistently meets the highest standards for quality, taste, and presentation.

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Food Preparation:

Oversee and participate in the preparation and cooking of all food items.

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Sourcing:

Liaise with suppliers to ensure the consistent sourcing of high-quality, fresh ingredients at the best possible price.

2. Kitchen Management and Operations

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Staff Management:

Hire, train, schedule, supervise, and mentor all kitchen staff.

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Team Development:

Conduct performance reviews and provide continuous feedback and training to develop the culinary skills of the team.

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Workflow:

Manage the kitchen to ensure smooth, efficient, and timely execution of service, especially during peak hours.

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Equipment:

Oversee the maintenance and cleaning of all kitchen equipment.

3. Financial and Inventory Control

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Cost Management:

Monitor and control food and labour costs to meet or exceed budgetary targets and maintain profit margins.

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Inventory & Ordering:

Manage daily/weekly inventory, ordering supplies, and implementing proper storage and stock rotation procedures to minimise waste.

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Budgeting:

Assist the General Manager with budget forecasting for the kitchen department.

4. Health, Safety, and Hygiene

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Compliance:

Enforce strict compliance with all local health and safety, food handling, and sanitation regulations (e.g., HACCP).

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Cleanliness:

Maintain impeccable standards of cleanliness and organisation throughout the kitchen and storage areas.

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Safety Protocols:

Ensure all staff are trained on and follow safe work practices.

Required Skills and Qualifications

Category

Skills & Qualifications

Experience

Proven experience as a Head Chef or senior Sous Chef in a fast-paced environment.

Culinary

Advanced culinary skills and knowledge of diverse cooking techniques.

Leadership

Strong, calm leadership skills with the ability to manage, motivate, and mentor a small team.

Business

Excellent understanding of food cost control, inventory management, and budgeting.

Soft Skills

Exceptional communication, organisational, and time-management skills.

Safety

Relevant food safety and hygiene certifications (e.g., HACCP).

Education

Culinary degree or equivalent professional certification is highly desirable.

Job Type: Full-time

Pay: From 40,000.00 per year

Benefits:

Employee discount On-site parking
Work Location: In person