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Head Chef at Greene King
Brighton, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Llansamlet, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Tewkesbury, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure and a commitment to delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Five Iron Golf NYC LLC
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Hospitality Management, Google Suite, Restaurant Management Software, Communication, Interpersonal Skills, Team Building
Specialization
Requires a culinary degree or professional certification with at least 5 years of leadership experience in high-volume environments. Must be fluent in English and proficient in restaurant management software and Google Suite.
Experience Required
Minimum 5 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Team Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Sanitation Compliance, Staff Supervision, Budget Management, Team Leadership, Customer Service, Inventory Control, Food Preparation, Staff Training, Performance Management, Communication Skills, Problem Solving, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen staff and guest expectations.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott International
Saint Augustine, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Cost Control, Menu Development, Kitchen Operations, Staff Supervision, Sanitation, Haccp Compliance, Inventory Management, Knife Skills, Food Safety, Scheduling, Quality Assurance, Problem Solving, Team Leadership, Catering Operations, Equipment Maintenance
Specialization
Candidates must possess prior restaurant kitchen experience and a high school diploma or equivalent, with a culinary degree preferred. A ServSafe certification is required, and the ability to perform physical tasks such as lifting up to 60 pounds is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
Washington, District of Columbia, United States - Full Time
Skills Needed
Leadership, Kitchen Operations, Mentoring, Food Quality, Inventory Management, Labor Management, Training, Organization, Knife Skills, Butchery, Sauces, Fabrication, Financial Reporting, Data Analysis, Staff Development, Performance Management
Specialization
Candidates must possess a minimum of two years of experience in a high-volume fine dining kitchen, including at least one year in a leadership capacity, alongside advanced knowledge of kitchen fundamentals and safety protocols. Essential attributes include exceptional communication, organizational skills, emotional maturity, and the stamina to work over 50 hours per week.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Zero Waste Cooking, Food Hygiene, Food Safety, Grill Station, Cold Larder, Fish Prep, Menu Execution, Kitchen Operations
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of experience in a commercial kitchen. Candidates must have valid Australian working rights and a passion for sustainable seafood.
Head chef at Accor
Sheffield, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Quality Control, Team Management, Inventory Management, Cost Control, Food Safety, Kitchen Hygiene, Staff Training, Communication, Organization, Food Presentation
Specialization
Proven experience as a Head Chef or experienced Sous Chef with relevant hospitality qualifications. Must have strong knowledge of food safety standards and the ability to work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Production Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Food Preparation, Hospitality Management
Specialization
The candidate should be able to work in a fast-paced hotel environment and align with the brand's community values. Specific technical certifications are not listed, but professional culinary experience is implied by the Sous Chef title.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
York, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure with a keen eye for food presentation and quality.
Experience Required
Minimum 5 year(s)
Chef/Cook at St John of God Health Care
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Food Handling, Menu Development, Food Safety, Hygiene Maintenance, Customer Service, Teamwork, Basic Computer Skills, Purchasing, Meal Preparation, Infection Control
Specialization
Applicants must hold a Certificate in Commercial Cookery and a Food Handling Certificate. Experience in menu development and purchasing is required, along with basic computer skills.
Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Hygiene Standards, Inventory Management, Buffet Preparation, Quality Control
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the ability to live and work on a vessel for extended periods is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Guilford, Connecticut, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Food Preparation, Hygiene Standards, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Staff Training, Strategic Pricing, Waste Reduction, Operational Discipline, Event Planning, Supplier Management, Luxury Hospitality, Creative Menu Design, Team Development, Quality Control, High Volume Kitchen Operations
Specialization
Candidates must have senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Strong commercial awareness regarding margins and food costs, along with the ability to lead diverse teams in high-pressure settings, is required.
Experience Required
Minimum 5 year(s)
Line Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Hygiene, Food Safety, Stock Management, Team Communication, Fast Paced Environment, Culinary Support
Specialization
Candidates should possess a positive, can-do attitude and the ability to thrive in a fast-paced kitchen environment. A willingness to learn and expand culinary skills is essential for this role.
Head Chef at Greene King
Brighton, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

36000.0

Posted On

17 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene and Safety Compliance, Pressure Management, Menu Presentation, Communication, Decision Making, Operational Efficiency

Industry

Food and Beverage Services

Description
Company Description Join us at Greene King pubs, where we have always been the beacon for communities, wherever people want to come together. Our collection of community pubs are the heart and soul of the local area around them, helmed by a local hero and crewed by a team always ready with your favourite tipple. Our pubs embody the true meaning of a local pub, acting as a central hub where locals can enjoy one of our events, a feast of lovingly cooked food or a quick catch up with friends over a drink. Job Description As a Head Chef, you’ll make sure everything in the kitchen runs smoothly during a busy service. You’ll know how to get the best out of your team by encouraging and supporting them to work well together, ensuring every dish served is of the highest standards. Qualifications As a Head Chef, you will… Take the reins in the kitchen, whether you are making decisions or coming up with fresh ways to help the team run better together. Communicate clearly with your team in order to provide high-quality meals to customers on time. Recognise and lead the team as a whole, understanding how to maximise their potential. Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the care of your entire team and visitors. What you’ll bring to the kitchen: Experience managing a busy kitchen, training and developing a high performing team who constantly exceed targets. Ability to work under pressure in a busy kitchen and getting the best out of your team around you. A keen eye for delivering tasty and well-presented meals to customers each and every time. Skill and willingness to take on and adapt to challenges whilst working in a busy kitchen. Additional Information We’re all about rewarding our team’s hard work, that’s why… You’ll receive a competitive salary, pension contribution as well as: The chance to further your career across our well-known brands – as one of the industry's top apprenticeship providers, we can provide training and development at each level of your career. Discount of 33% for you and 15% for your loved ones on all of our brands – so you enjoy your favourite food and drink at a discount. Free employee assistance program – mental health, well-being, financial, and legal support because you matter! Enhanced, family-friendly maternity and paternity policies Menopause Friendly Employer Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels – so you can enjoy a weekend away without breaking the bank. Refer a friend – who do you know who could be interested in a new role? When they are placed, you could earn up to £1,500 for referring them! Wagestream – access your wage before payday for when life happens. Retail discounts – Receive up to 30% off at Superdrug, exclusive discounts with Three Mobile along with many more… Salary for Advertising: £32,000 - £36,000 + Bonus Dept. L4/House: Sussex (Brighton) - 07258
Responsibilities
The Head Chef is responsible for ensuring smooth kitchen operations during busy services and maintaining the highest standards for every dish served. They lead, encourage, and develop the kitchen team while ensuring strict adherence to hygiene and safety regulations.
Head Chef at Greene King
Brighton, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Llansamlet, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Tewkesbury, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure and a commitment to delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Five Iron Golf NYC LLC
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Hospitality Management, Google Suite, Restaurant Management Software, Communication, Interpersonal Skills, Team Building
Specialization
Requires a culinary degree or professional certification with at least 5 years of leadership experience in high-volume environments. Must be fluent in English and proficient in restaurant management software and Google Suite.
Experience Required
Minimum 5 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Team Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Sanitation Compliance, Staff Supervision, Budget Management, Team Leadership, Customer Service, Inventory Control, Food Preparation, Staff Training, Performance Management, Communication Skills, Problem Solving, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen staff and guest expectations.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott International
Saint Augustine, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Cost Control, Menu Development, Kitchen Operations, Staff Supervision, Sanitation, Haccp Compliance, Inventory Management, Knife Skills, Food Safety, Scheduling, Quality Assurance, Problem Solving, Team Leadership, Catering Operations, Equipment Maintenance
Specialization
Candidates must possess prior restaurant kitchen experience and a high school diploma or equivalent, with a culinary degree preferred. A ServSafe certification is required, and the ability to perform physical tasks such as lifting up to 60 pounds is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
Washington, District of Columbia, United States - Full Time
Skills Needed
Leadership, Kitchen Operations, Mentoring, Food Quality, Inventory Management, Labor Management, Training, Organization, Knife Skills, Butchery, Sauces, Fabrication, Financial Reporting, Data Analysis, Staff Development, Performance Management
Specialization
Candidates must possess a minimum of two years of experience in a high-volume fine dining kitchen, including at least one year in a leadership capacity, alongside advanced knowledge of kitchen fundamentals and safety protocols. Essential attributes include exceptional communication, organizational skills, emotional maturity, and the stamina to work over 50 hours per week.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Zero Waste Cooking, Food Hygiene, Food Safety, Grill Station, Cold Larder, Fish Prep, Menu Execution, Kitchen Operations
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of experience in a commercial kitchen. Candidates must have valid Australian working rights and a passion for sustainable seafood.
Head chef at Accor
Sheffield, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Quality Control, Team Management, Inventory Management, Cost Control, Food Safety, Kitchen Hygiene, Staff Training, Communication, Organization, Food Presentation
Specialization
Proven experience as a Head Chef or experienced Sous Chef with relevant hospitality qualifications. Must have strong knowledge of food safety standards and the ability to work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Production Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Food Preparation, Hospitality Management
Specialization
The candidate should be able to work in a fast-paced hotel environment and align with the brand's community values. Specific technical certifications are not listed, but professional culinary experience is implied by the Sous Chef title.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
York, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure with a keen eye for food presentation and quality.
Experience Required
Minimum 5 year(s)
Chef/Cook at St John of God Health Care
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Food Handling, Menu Development, Food Safety, Hygiene Maintenance, Customer Service, Teamwork, Basic Computer Skills, Purchasing, Meal Preparation, Infection Control
Specialization
Applicants must hold a Certificate in Commercial Cookery and a Food Handling Certificate. Experience in menu development and purchasing is required, along with basic computer skills.
Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Hygiene Standards, Inventory Management, Buffet Preparation, Quality Control
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the ability to live and work on a vessel for extended periods is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Guilford, Connecticut, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Food Preparation, Hygiene Standards, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Staff Training, Strategic Pricing, Waste Reduction, Operational Discipline, Event Planning, Supplier Management, Luxury Hospitality, Creative Menu Design, Team Development, Quality Control, High Volume Kitchen Operations
Specialization
Candidates must have senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Strong commercial awareness regarding margins and food costs, along with the ability to lead diverse teams in high-pressure settings, is required.
Experience Required
Minimum 5 year(s)
Line Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Hygiene, Food Safety, Stock Management, Team Communication, Fast Paced Environment, Culinary Support
Specialization
Candidates should possess a positive, can-do attitude and the ability to thrive in a fast-paced kitchen environment. A willingness to learn and expand culinary skills is essential for this role.