JOB OVERVIEW

We are seeking a talented and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a passion for food and a strong understanding of kitchen operations, food safety, and culinary techniques. As the Head Chef, you will be responsible for overseeing all aspects of food production, menu development, and staff management within our restaurant.

SKILLS

• Strong culinary skills with extensive knowledge of food preparation techniques.
• Proven experience in a leadership role within a restaurant or hospitality environment.
• Excellent understanding of food safety standards and regulations.
• Ability to supervise and motivate a diverse team in a fast-paced setting.
• Strong organisational skills with attention to detail in all aspects of kitchen operations.
• Exceptional communication skills, both verbal and written, for effective interaction with staff and guests.
• A creative mindset with the ability to innovate and adapt menus based on seasonal ingredients.
  If you are passionate about creating memorable dining experiences and possess the necessary skills to lead a dynamic kitchen team, we encourage you to apply for this exciting opportunity as our Head Chef.
  Job Type: Full-time
  Pay: £50,000.00-£55,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Work Location: In perso

• Lead and manage the kitchen team to ensure high standards of food preparation and presentation.
• Upholding our Current Standers
• Ensure compliance with food safety regulations and maintain a clean, organised kitchen environment.
• Supervise food preparation processes to guarantee the highest quality of dishes served.
• Train and mentor kitchen staff, fostering a culture of teamwork and continuous improvement.
• Monitor inventory levels and assist in ordering supplies as needed to ensure efficient kitchen operations.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Maintain cost control measures while maximising profitability through effective menu pricing and portion control.