JOB SUMMARY

We are seeking a talented and passionate Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The ideal candidate will have a strong background in food preparation and production, coupled with excellent leadership skills to manage a dynamic team. As Head Chef, you will be responsible for overseeing all kitchen operations, ensuring that our food safety standards are met while maintaining the highest quality of dishes served to our guests.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar culinary leadership role within a restaurant or hospitality setting.
• Strong knowledge of food safety regulations and best practices in kitchen operations.
• Exceptional culinary skills with a passion for creating innovative dishes.
• Demonstrated ability to lead, motivate, and manage a diverse team effectively.
• Excellent organisational skills with the ability to multitask in a fast-paced environment.
• Strong communication skills to liaise effectively with both kitchen and front-of-house teams.
• A commitment to maintaining high standards of quality and presentation in all food served.
  If you are an experienced culinary professional looking for an exciting opportunity to showcase your talents while leading a dedicated team, we encourage you to apply for the Head Chef position.
  Job Type: Full-time
  Pay: £38,000.00-£42,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Unlimited paid holidays

Experience:

• Chef: 5 years (required)
• Cooking: 5 years (required)

Licence/Certification:

• Driving Licence (required)

Work Location: In perso

• Lead and manage the kitchen team, fostering a collaborative and positive work environment.
• Oversee all aspects of food preparation and production, ensuring dishes are prepared to the highest standards.
• Develop and implement menus that reflect current culinary trends while meeting customer preferences.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen at all times.
• Train and mentor kitchen staff in culinary techniques, food safety practices, and operational procedures.
• Monitor inventory levels, order supplies as needed, and manage kitchen costs effectively.
• Collaborate with front-of-house staff to ensure smooth service and guest satisfaction.
• Maintain high standards of hospitality and customer service throughout the dining experience.