JOB SUMMARY

An opportunity has arisen for our new grill restaurant for 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 production, preparation, and safety standards. As Head Chef, you will be responsible for overseeing all kitchen operations, ensuring high-quality food service, and fostering a positive working environment for your team. We offer a 40hr working week over 5 days. Wages are paid weekly.

QUALIFICATIONS

• Proven experience as a Head Chef or in a similar leadership role within the hospitality industry.
• Strong background in food production, preparation, and cooking techniques.
• Demonstrated ability to manage a team effectively while fostering a collaborative environment.
• In-depth knowledge of food safety regulations and best practices in the kitchen.
• Excellent organisational skills with the ability to multitask in a fast-paced environment.
• A passion for culinary arts with a creative approach to menu development.
• Previous restaurant experience is highly desirable, along with relevant culinary qualifications. Join us in creating memorable dining experiences through exceptional cuisine and dedicated service!
  Job Type: Full-time
  Pay: £35,000.00-£45,000.00 per year
  Work Location: In perso

• Supervise and manage kitchen staff, ensuring efficient workflow and high standards of food preparation and presentation.
• Oversee all aspects of food production, including menu planning, and maintaining quality control.
• Ensure compliance with food safety regulations and maintain a clean and organised kitchen environment.
• Train and mentor kitchen staff in culinary techniques, food safety practices.
• Collaborate with management to develop seasonal menus that reflect current trends while catering to customer preferences.
• Monitor inventory levels and order supplies as needed to ensure smooth kitchen operations.
• Implement cost control measures to optimise food production without compromising quality.
• Engage with guests to receive feedback on their dining experience and make necessary adjustments to enhance satisfaction.