HEAD CHEF – BEAULIEU

At RA Venues, we inspire great experiences at some of the UK’s leading cultural and heritage destinations. We celebrate great food and legendary service across our portfolio of clients.
We are looking for a talented and experienced Head Chef to lead our team at this prestigious contract based in the heart of the New Forest.
As the Head Chef, you will be responsible for creating and delivering exceptional food, leading the kitchen team, and ensuring the smooth operation of the kitchen. You will be passionate about food quality and presentation, maintaining high standards, and ensuring that all dishes are prepared and presented to perfection. You will be responsible for managing the kitchen’s day-to-day operations, food safety, and the development of junior staff. This position will also involve overseeing catering for high-profile events, including weddings and other special occasions.

REQUIRED SKILLS:

• Culinary Expertise: Proven experience in high-quality catering, ideally in a similar venue or setting, with a passion for creating exceptional dishes.
• Leadership Skills: Strong ability to lead and motivate a team of kitchen staff, ensuring a high level of performance and teamwork.
• Food Safety: Extensive knowledge of food hygiene and safety standards, with the ability to enforce them in the kitchen.
• Team Collaboration: Ability to work well with both front-of-house and kitchen teams to deliver a seamless customer experience.
• Organisational Skills: Strong attention to detail and the ability to manage multiple tasks in a fast-paced environment.
• Adaptability: Flexibility to take charge of all aspects of kitchen operations and respond to changing demands during service.
• Event Experience: Previous experience working on events, particularly weddings, banquets, and large-scale functions, is highly desirable.

• Kitchen Leadership: Lead and inspire the kitchen team, overseeing all aspects of kitchen operations, from menu creation and food preparation to plating and presentation.
• Menu Development: Create and develop exciting, seasonal menus, ensuring they are consistent with the venue’s culinary vision and client expectations, including for large events like weddings and special occasions.
• Food Quality and Consistency: Ensure every dish is prepared and presented according to the venue’s high standards, always maintaining consistency and quality.
• Staff Management: Supervise, train, and mentor kitchen staff, ensuring a high level of performance, productivity, and adherence to hygiene standards.
• Event Catering: Oversee food preparation and service for events such as weddings, corporate gatherings, and private functions, ensuring that the catering experience is exceptional and tailored to the client’s needs.
• Stock Management: Manage ordering, stock rotation, and inventory control, ensuring that stock levels are maintained, and waste is minimised.
• Health and Safety: Enforce strict food safety, hygiene, and health regulations to ensure a safe and clean kitchen environment.
• Cost Control: Manage food costs and contribute to the financial success of the venue, working within budget while ensuring the highest quality.
• Customer Focused: Ensure that dishes meet client and customer expectations, adapting to special dietary requirements and requests as needed.
• Operational Support: Oversee the smooth running of the kitchen during service, ensuring that operations run efficiently, even under pressure.