ABOUT US

Gourmet Food Parlour is a vibrant and growing food business with a strong reputation for delivering exceptional quality catering for corporate events, private functions, sports teams, and large-scale events. Our Santry catering kitchen is a fast-paced, high-volume operation, and we’re looking for a hands-on, highly organised Head Chef who can lead from the front.

REQUIREMENTS

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume catering or event kitchen.
• Exceptional organisational skills with the ability to manage multiple deadlines.
• Strong leadership, communication, and team management skills.
• Creativity and passion for food with a strong understanding of current food trends.
• Excellent knowledge of HACCP and food safety standards.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work early mornings, evenings, and weekends when required.

ROLE OVERVIEW

The Head Chef will oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role requires a strong leader who is as comfortable managing a team and planning menus as they are rolling up their sleeves to work alongside the chefs on the pass.

You will be responsible for:

• Leading and managing a busy production kitchen serving multiple catering streams.
• Maintaining operational efficiency while meeting tight deadlines.
• Ensuring a safe, clean, and compliant kitchen environment.
• Driving creativity, efficiency, and quality in all dishes.

KEY RESPONSIBILITIES

• Leadership & Management: Train, motivate, and lead the kitchen team to perform at their best, fostering a positive and productive work environment.
• Menu Development: Create and adapt menus for corporate catering, sports teams, private dining, and events, balancing creativity with cost-effectiveness.
• Production Oversight: Ensure timely preparation and delivery of all catering orders to the highest standard.
• Operational Excellence: Implement and maintain kitchen systems, stock control, ordering, and waste reduction measures.
• Quality Control: Maintain consistent quality, taste, and presentation across all food produced.
• Health & Safety Compliance: Uphold HACCP procedures, food safety, and hygiene regulations at all times.
• Budget & Cost Management: Work with management to achieve financial targets through efficient purchasing and labour control.
• Hands-On Cooking: Actively work in the kitchen during busy periods, leading by example.