OVERVIEW

We are seeking a passionate and experienced Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The ideal candidate will have a strong background in hospitality and restaurant management, along with a deep understanding of culinary techniques and food safety standards. As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest quality of food production while fostering a positive and collaborative team environment.

QUALIFICATIONS

• Proven experience as a Head Chef or in a similar role within the hospitality or restaurant industry.
• Strong culinary skills with an emphasis on creativity and presentation.
• Excellent team management abilities with experience in supervising kitchen staff.
• In-depth knowledge of food safety regulations and best practices for maintaining hygiene standards.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Strong communication skills to effectively liaise with both kitchen and front-of-house teams.
• A passion for cooking and helping others develop their culinary skills.
  If you are ready to take on this exciting opportunity as our Head Chef, we invite you to apply and join our dynamic team dedicated to delivering outstanding dining experiences.
  Job Types: Full-time, Permanent
  Pay: £36,000.00-£38,000.00 per year

Additional pay:

• Bonus scheme

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking

Schedule:

• Weekend availability

Work Location: In perso

• Supervise and manage kitchen staff, ensuring effective team management and collaboration.
• Develop and implement innovative menu items that reflect current culinary trends while maintaining high standards of quality.
• Oversee food preparation and cooking processes to ensure consistency and adherence to recipes.
• 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 efficient kitchen operations.
• Manage inventory levels, including ordering supplies and minimising waste through effective food production practices.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Monitor kitchen performance, making adjustments as necessary to improve efficiency and quality.