Job Description

Overview

We are seeking a highly skilled and experienced Head Chef to lead our culinary team. The ideal candidate will possess a strong background in food production, kitchen management, and hospitality. As the Head Chef, you will be responsible for overseeing daily kitchen operations, ensuring the highest standards of food safety and quality, and inspiring your team to deliver exceptional dining experiences. This role offers an exciting opportunity for a passionate culinary professional to showcase leadership and creativity within a dynamic environment.

Duties

Lead and supervise the kitchen team, including chefs and kitchen assistants, ensuring efficient workflow and high standards of food preparation. Oversee all aspects of food production, from ingredient sourcing to final presentation, maintaining consistency and quality. Develop innovative menus that reflect current culinary trends while catering to customer preferences. Ensure compliance with food safety regulations and maintain cleanliness and organisation within the kitchen area. Manage inventory levels, order supplies, and control food costs to optimise profitability. Train staff on proper cooking techniques, food safety procedures, and service standards. Collaborate with front-of-house staff to ensure seamless service delivery and customer satisfaction. Monitor kitchen operations during service hours, resolving any issues promptly to uphold service excellence. Maintain a positive working environment that encourages teamwork, professionalism, and continuous improvement.

Skills

Proven supervising experience within a busy culinary environment. Extensive knowledge of food preparation, cooking techniques, and presentation skills. Strong team management abilities with excellent leadership qualities. In-depth understanding of food safety standards and regulations. Experience in restaurant or hospitality settings with a focus on high-quality service delivery. Ability to manage multiple tasks efficiently under pressure during peak hours. Excellent organisational skills with an eye for detail in both culinary creation and staff coordination. Effective communication skills to motivate staff and liaise with suppliers and management. Creative flair for menu development combined with practical kitchen management expertise.
Job Types: Full-time, Part-time, Permanent

Pay: 26,765.04-42,000.00 per year

Expected hours: No less than 36 per week

Benefits:

Company pension Employee discount On-site parking Store discount
Work Location: In person