ESSENTIAL QUALIFICATIONS & EXPERIENCE

• Food Hygiene Level 2 (minimum).
• At least 1 year of experience running a cook-to-order kitchen.
• Previous supervision of a small team.
• Ability to work under pressure while maintaining high standards.
• Strong teamwork and self-motivation.

As Head Chef, you’ll lead the kitchen and ensure smooth day-to-day operations, including:

• Maintaining HACCP and allergen records.
• Managing kitchen cleanliness and hygiene standards.
• Stock ordering, stock control, and minimising wastage.
• Menu planning, costing, and reviews to maintain GP.
• Showcasing seasonal and local produce in dishes.
• Supervising, training, and mentoring the kitchen team.
• Working closely with front of house on menus, allergens, service, and customer experience.
• Negotiating with suppliers to ensure value and quality.
• Upholding all health & safety standards.

You will be responsible for the kitchen team (including sous chefs and kitchen porters) and report directly to the bar manager and licensee.