Head Chef

at  Parker Hospitality Scotland Ltd

OVERVIEW

We are seeking a talented and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in hospitality and culinary arts, with a passion for food production and kitchen management. As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest standards of food safety, quality, and presentation.

EXPERIENCE

• Proven experience as a Head Chef or in a similar leadership role within a restaurant or hospitality setting.
• Strong knowledge of culinary techniques, food safety regulations, and kitchen management practices.
• Excellent leadership skills with the ability to motivate and inspire a team.
• Experience in menu planning, food production, and cost control.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• A culinary qualification or relevant certification is preferred but not essential.
  Join us in creating memorable dining experiences through exceptional culinary artistry!
  Job Type: Full-time
  Pay: £25,000.00-£39,000.00 per year

Benefits:

• Additional leave
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Enhanced maternity leave
• Financial planning services
• Free parking

Schedule:

• Day shift
• Monday to Friday
• Night shift
• Weekend availability

Work Location: In perso

• Supervise and coordinate the activities of kitchen staff to ensure efficient food production.
• Develop and implement innovative menus that reflect current culinary trends while meeting customer preferences.
• Maintain high standards of food safety and hygiene in accordance with health regulations.
• Train and mentor kitchen staff, fostering a collaborative and positive work environment.
• Manage inventory, ordering supplies, and controlling food costs to maximise profitability.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Monitor kitchen performance, adjusting processes as necessary to improve efficiency.
• Ensure all dishes are prepared to the highest quality standards before serving.