Position Overview
We are seeking a skilled and passionate Chef to oversee food preparation, ensure high culinary standards, and create exceptional dining experiences for our guests. The Chef will be responsible for planning menus, managing kitchen operations, maintaining food safety standards, and leading a team to deliver consistent, high-quality meals.
we can offer 3 days off 4 days on
Great tips
Free food on site

Key Responsibilities

• Plan, prepare, and present meals that meet quality and consistency standards.
• Develop and update seasonal menus, considering customer preferences and cost control.
• Supervise kitchen staff, providing training, scheduling, and performance feedback.
• Ensure compliance with food hygiene, safety, and sanitation regulations.
• Manage inventory, monitor stock levels, and order supplies as needed.
• Control portioning, waste management, and cost efficiency.
• Stay current with culinary trends and bring creativity to dishes.
• Coordinate with management to support special events, catering, or private dining.
• Maintain a clean, organized, and professional kitchen environment

Qualifications & Skills

• Proven experience as a Chef or in a similar culinary role.
• Culinary degree or equivalent training preferred.
• Strong knowledge of cooking methods, kitchen equipment, and food safety standards.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent organizational and time-management skills.
• Creativity and passion for food presentation and innovation.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer

• Competitive salary and benefits package.
• Opportunities for professional development and career growth.
• A dynamic and supportive work environment.
• Staff meals and discount

Job Type: Full-time
Pay: £12.21-£17.76 per hour
Expected hours: 40 per week

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Sick pay

Work Location: In perso

• Plan, prepare, and present meals that meet quality and consistency standards.
• Develop and update seasonal menus, considering customer preferences and cost control.
• Supervise kitchen staff, providing training, scheduling, and performance feedback.
• Ensure compliance with food hygiene, safety, and sanitation regulations.
• Manage inventory, monitor stock levels, and order supplies as needed.
• Control portioning, waste management, and cost efficiency.
• Stay current with culinary trends and bring creativity to dishes.
• Coordinate with management to support special events, catering, or private dining.
• Maintain a clean, organized, and professional kitchen environmen