Job Description

Job Summary

We are looking for dedicated and experienced Head or Sous Chef to join our dynamic culinary team. 45 hours Per week this does include weekend but not necessarily every one. The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a passion for delivering exceptional food experiences.

This role offers an excellent opportunity for career progression within a reputable hospitality establishment.

Duties

Supervise and manage kitchen staff, ensuring efficient workflow and adherence to health and safety regulations Oversee food production, ensuring dishes are prepared to specification and served promptly Lead by example in food preparation, cooking, and presentation to uphold our culinary standards Maintain cleanliness and organisation of the kitchen environment in compliance with food safety legislation Monitor stock levels, assist with ordering supplies, and manage inventory control Support training programmes for new staff members and ongoing development of team skills Collaborate with front-of-house staff to ensure seamless service delivery during busy periods

Experience

Proven supervisory experience within a professional kitchen environment Extensive background in food production, cooking, and food preparation Demonstrable leadership skills with experience managing a team in a fast-paced setting Strong knowledge of food safety regulations and best practices in hygiene standards Previous restaurant or hospitality experience is highly desirable Familiarity with serving procedures and customer service principles within a culinary context Well-developed organisational skills with the ability to multitask effectively under pressure
Job Type: Full-time

Pay: 30,000.00-38,000.00 per year

Work Location: In person