JOB SUMMARY

We are seeking a talented and experienced Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The Head Chef will be responsible for overseeing all aspects of kitchen operations, including menu development, food preparation, and ensuring the highest standards of food safety and hygiene. This role requires strong leadership skills and the ability to manage a diverse team in a fast-paced restaurant environment.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar culinary leadership role within a restaurant setting.
• Strong culinary skills with a deep understanding of food preparation and production techniques.
• Excellent leadership abilities with experience in team management and staff training.
• Knowledge of food safety regulations and best practices in kitchen hygiene.
• Ability to work well under pressure in a fast-paced environment while maintaining high-quality standards.
• Strong communication skills, enabling effective collaboration with both kitchen and front-of-house teams.
• Passion for cooking and creativity in developing new dishes that delight customers.
  Join us as we create memorable dining experiences through exceptional cuisine!
  Job Types: Part-time, Permanent
  Pay: From £26,000.00 per year
  Expected hours: 42 per week

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking
• Relocation assistance

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift
• Weekend availability

Work Location: In perso

• Develop and design innovative menus that reflect current culinary trends while meeting customer preferences.
• Oversee daily kitchen operations, ensuring efficient food production and preparation processes.
• Manage and train kitchen staff, fostering a collaborative team environment and promoting professional development.
• Maintain strict adherence to food safety regulations, ensuring compliance with health and safety standards.
• Monitor inventory levels, placing orders for supplies as needed to ensure smooth kitchen operations.
• Collaborate with front-of-house staff to ensure seamless service delivery and customer satisfaction.
• Implement cost control measures to optimise kitchen efficiency while maintaining quality standards.
• Stay updated on industry trends, incorporating new techniques and ingredients into the menu as appropriate.