Job Description

Working Hours per week: 37.5

Reporting to: General Manager

Supervising: Sous Chef & junior kitchen staff

Key Responsibilities:

Duties:

Manage daily kitchen activities, plan and assign work, and establish development goals for staff. Provide mentoring, coaching, and feedback to improve performance.*
Train team members in compliance with company standards, service behaviours, and governmental regulations. Ensure staff have the tools, training, and equipment to carry out job duties.*
Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where needed.*
Engage in the drafting of concept ideas and menus for all special events and functions.*
Supervise the kitchen in the preparation and presentation of all food items.*
Cook and supervise cooking of all food items on the menu.*
Supervise all aspects of kitchen cleanliness ensuring adherence to hygiene and government standards.*
Control food purchasing levels and partake in ordering supplies. Maintain knowledge of purchasing procedures for food stocks.*

Job requirements:

Culinary degree or food service management degree preferred. Other equivalent/relevant vocational qualifications considered.*
Minimum 3 years' experience required in a similar role and setting.*

Skills required:

Leadership.*
Supervision.*
Creativity.*
Be able to work accurately under pressure.*
Effective customer service.*
Good verbal communications*
Interpersonal skills*

Job Types: Full-time, Permanent

Pay: 50,000.00 per year

Benefits:

UK visa sponsorship
Schedule:

8 hour shift
Work Location: In person

Expected start date: 25/07/2025