OVERVIEW

We are seeking a talented and passionate Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The ideal candidate will possess a strong background in restaurant and hospitality environments, with a keen focus on food preparation, production, and safety. As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest standards of quality and service while fostering a positive team atmosphere.

SKILLS

• Proven experience in a Head Chef or similar culinary leadership role within the restaurant or hospitality industry.
• Strong knowledge of food preparation techniques, food production processes, and food safety standards.
• Excellent leadership skills with the ability to motivate and manage a diverse team effectively.
• Exceptional culinary skills with creativity in menu planning and dish presentation.
• Strong organisational skills with attention to detail in all aspects of kitchen management.
• Ability to work under pressure in a fast-paced environment while maintaining high standards of quality.
• Effective communication skills to liaise with both kitchen staff and front-of-house teams.
  Join us in creating memorable dining experiences while leading a dedicated team of culinary professionals!
  Job Types: Full-time, Permanent
  Pay: £900.00-£1,200.00 per week

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Experience:

• Chef: 1 year (preferred)
• Cooking: 1 year (preferred)

Work Location: In perso

• Develop and design innovative menus that reflect seasonal ingredients and current culinary trends.
• Supervise daily kitchen operations, including food preparation and production processes.
• Ensure compliance with food safety regulations and maintain high standards of hygiene within the kitchen.
• Train, mentor, and manage kitchen staff to enhance their skills and maintain team cohesion.
• Monitor inventory levels and order supplies as needed to ensure smooth kitchen operations.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Maintain cost control measures while maximising quality and presentation of dishes.
• Address any customer feedback or concerns regarding food quality or service promptly.