OVERVIEW

We are seeking an experienced and passionate Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in food production and a flair for creativity in menu development. As the Head Chef, you will be responsible for overseeing kitchen operations, ensuring food quality and safety, and fostering a positive work environment for your team.

SKILLS

• Proven experience in food production within a restaurant setting, showcasing a strong understanding of culinary techniques.
• Excellent team management skills with the ability to motivate and lead a diverse group of individuals.
• Strong leadership qualities that foster collaboration and a positive working atmosphere.
• In-depth knowledge of food safety regulations and best practices in hospitality.
• Exceptional organisational skills with the ability to multitask effectively in a fast-paced environment.
• Proficient in food preparation techniques with a creative approach to menu planning.
• A passion for cooking and helping others develop their culinary skills within the team.
  Join us as we create memorable dining experiences through exceptional cuisine led by an inspiring Head Chef!

Additional pay:

• Performance bonus
• Tips

Benefits:

• Discounted food
• Employee discount

Schedule:

• Day shift
• Holidays

Job Types: Full-time, Permanent
Pay: From £15.00 per hour
Expected hours: 40 – 45 per week

Benefits:

• Employee discount

Work Location: In person
Application deadline: 22/08/2025
Reference ID: CAFEZ02
Expected start date: 05/09/202

• Develop and design innovative menus that reflect current culinary trends while meeting customer preferences.
• Supervise and manage kitchen staff, providing guidance and support to ensure high standards of food preparation and presentation.
• Maintain a clean and organised kitchen environment, adhering to strict food safety regulations and hygiene standards.
• Oversee inventory management, including ordering supplies and minimising waste through efficient food production practices.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Train new kitchen staff on cooking techniques, safety protocols, and restaurant policies.
• Monitor kitchen performance and implement improvements as necessary to enhance efficiency and quality.