JOB OVERVIEW

We are seeking an experienced and passionate Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The ideal candidate will possess strong leadership skills and a deep understanding of food preparation, ensuring that all dishes meet the highest standards of quality and presentation. As the Head Chef, you will play a crucial role in managing kitchen operations, supervising staff, and maintaining food safety standards while fostering a positive and productive work environment.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar culinary leadership role within a restaurant or hospitality setting.
• Strong knowledge of food preparation techniques, culinary trends, and food safety regulations.
• Excellent leadership skills with the ability to motivate and manage a diverse team effectively.
• Exceptional organisational skills with attention to detail in both cooking and kitchen management.
• Ability to work under pressure in a fast-paced environment while maintaining high standards of quality.
• A passion for hospitality and creating memorable dining experiences for guests.
• Relevant culinary qualifications or certifications are advantageous.
  If you are ready to take the next step in your culinary career and lead a talented team in an exciting environment, we would love to hear from you.
  Job Type: Full-time
  Pay: £29,782.63-£34,883.64 per year
  Work Location: In person
  Reference ID: hcSB1
  Expected start date: 18/08/202

• Oversee the daily operations of the kitchen, ensuring smooth workflow and high-quality food preparation.
• Develop and design innovative menus that reflect current culinary trends while catering to customer preferences.
• Supervise and train kitchen staff, providing guidance on cooking techniques, food safety practices, and presentation standards.
• Ensure compliance with health and safety regulations, maintaining a clean and organised kitchen environment.
• Manage inventory levels, ordering supplies as needed to ensure the kitchen is well-stocked.
• Collaborate with front-of-house staff to ensure seamless service and customer satisfaction.
• Monitor food costs and waste management to optimise profitability without compromising quality.