Job Description

Key Responsibilities

Develop innovative menus alongside with the dead chef; featuring seasonal ingredients and current food trends. Create buffet and set menus tailored for special events such as weddings and christenings. Monitor food costs and kitchen expenses to maintain profitability and stay within budget. Supervise daily kitchen operations to ensure efficient food preparation and presentation. Uphold strict food safety and hygiene standards in compliance with health regulations. Train, mentor, and manage kitchen staff, promoting teamwork and ongoing professional growth. Manage inventory, including ordering supplies and minimising waste. Collaborate closely with front-of-house teams to ensure smooth service delivery. Maintain consistent food quality, making adjustments as needed. Address customer feedback promptly to enhance guest satisfaction.

Candidate Requirements

Proven experience as a Sous Chef or in a comparable culinary leadership position within the restaurant sector. In-depth knowledge of food safety standards and best preparation practices. Exceptional culinary skills with a creative mindset for menu creation. Strong leadership experience managing kitchen teams. Ability to multitask effectively in a fast-paced setting. Excellent communication skills for seamless coordination between kitchen and front-of-house staff. Genuine passion for hospitality, exceptional dining experiences, and continuous professional development.

Rewards

Competitive salary package Shared tips among team members Pension scheme for long-term benefits
If you are a dedicated culinary leader eager to take charge of our kitchen team, we encourage you to apply for this exciting role!

Job Types: Full-time, Permanent

Pay: 35,000.00-40,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount
Experience:

Head Chef: 2 years (required) Food safety: 4 years (required) Food preparation: 4 years (required) Kitchen experience: 4 years (required)
Work Location: In person