Head Chef

at  Black And Grey

OVERVIEW

We are seeking a talented and passionate Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership skills and a deep understanding of food safety and preparation. As the Head Chef, you will be responsible for overseeing kitchen operations, ensuring high standards of food production, and creating innovative menus that reflect our commitment to quality and hospitality.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar leadership role within the hospitality industry.
• Strong knowledge of food safety regulations and best practices in food preparation.
• Excellent culinary skills with a passion for creating high-quality dishes.
• Demonstrated ability to supervise and motivate a team effectively.
• Strong organisational skills with the ability to manage multiple tasks simultaneously.
• A commitment to maintaining high standards of cleanliness and organisation in the kitchen.
• Flexibility to work various shifts, including evenings and weekends as required.
  If you are an enthusiastic culinary leader ready to take on the challenge of running a dynamic kitchen, we invite you to apply for this exciting opportunity as our Head Chef.
  Job Types: Full-time, Permanent
  Pay: £12.00-£13.00 per hour
  Expected hours: No less than 40 per week

Additional pay:

• Bonus scheme
• Tips

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Schedule:

• Day shift
• Overtime
• Weekend availability

Work Location: In perso

• Supervise and manage kitchen staff, fostering a collaborative and positive work environment.
• Oversee all aspects of food preparation and production to ensure quality and consistency.
• Develop creative menus that highlight seasonal ingredients while adhering to dietary restrictions and preferences.
• Ensure compliance with food safety regulations and maintain a clean, organised kitchen environment.
• Train and mentor kitchen staff in culinary techniques, food safety practices, and operational procedures.
• Manage inventory levels, ordering supplies as necessary to maintain efficient kitchen operations.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Monitor kitchen performance, making adjustments as needed to improve efficiency and quality.