JOB SUMMARY

Head Chef
The Gothic Crab is a new exciting family run business close to Brighton Seafront, offering seafood boils, fruits de mer platters and a wide range of seafood dishes.
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 safety and preparation techniques. As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring that our dishes meet the highest standards of quality and presentation.

EXPERIENCE

• Proven experience as a Head Chef or in a similar role within a restaurant or catering environment.
• Strong knowledge of culinary techniques, food safety regulations, and kitchen management practices.
• Demonstrated ability in team management and leadership within a fast-paced kitchen setting.
• Experience in menu planning, food production, and maintaining high standards of quality control.
• Excellent communication skills with the ability to motivate and inspire a diverse team of cooks and kitchen staff.
  If you are a dedicated culinary professional looking to take your career to the next level while leading a talented team, we invite you to apply for this exciting opportunity as Head Chef.

QUALIFICATIONS

• Catering management
• Driving Licence
• Food Hygiene Certificate
• Level 2 Food Hygiene Certificate
• Level 3 Food Hygiene Certificate
  Job Type: Full-time
  Pay: £18.00 per hour

Benefits:

• Discounted or free food
• Employee discount

Application question(s):

• When are you available to start?

Work Location: In perso

• Lead and manage the kitchen team, fostering a collaborative and positive work environment.
• Supervise food preparation and production, ensuring adherence to recipes and presentation standards.
• Maintain high standards of food safety and hygiene in compliance with health regulations.
• Develop new menu items, taking into account seasonal ingredients and customer preferences.
• Train and mentor kitchen staff, promoting skill development and teamwork.
• Monitor inventory levels, placing orders for supplies as needed to ensure smooth operations.
• Collaborate with front-of-house staff to ensure seamless service and customer satisfaction.
• Conduct regular quality checks on food items before they are served to guests.