JOB OVERVIEW

We are seeking an experienced and passionate Head Chef to lead our kitchen team. The ideal candidate will possess a strong culinary background and demonstrate exceptional leadership skills. As the Head Chef, you will be responsible for overseeing food production, ensuring high standards of food safety, and creating a positive working environment for all kitchen staff. Your role will be pivotal in delivering outstanding dining experiences that reflect our commitment to quality and hospitality.

QUALIFICATIONS

• Proven experience as a Head Chef or in a similar culinary leadership role within a restaurant setting.
• Strong background in food production, preparation, and cooking techniques.
• Demonstrated supervisory experience with the ability to manage a diverse team effectively.
• Excellent knowledge of food safety standards and best practices in hospitality.
• Exceptional leadership skills with the ability to motivate and inspire others.
• Strong organisational skills with attention to detail in both food presentation and kitchen operations.
• A passion for culinary arts with a commitment to delivering high-quality dishes that enhance guest experiences. If you are ready to take your culinary career to the next level and lead a talented team in a vibrant kitchen environment, we encourage you to apply for this exciting opportunity as our Head Chef.
  Job Type: Full-time
  Pay: £35,000.00-£40,000.00 per year

Benefits:

• Company pension
• Employee discount

Work Location: In perso

• Supervise and manage kitchen staff, fostering a collaborative and efficient team environment.
• Oversee all aspects of food preparation and production, ensuring dishes are prepared to the highest standards.
• Develop and implement menus that reflect seasonal ingredients and culinary trends while maintaining cost-effectiveness.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen at all times.
• Train and mentor kitchen staff in cooking techniques, food presentation, and proper handling of equipment.
• Manage inventory levels, placing orders for supplies as needed while minimising waste.
• Collaborate with front-of-house staff to ensure seamless service delivery and guest satisfaction.
• Maintain a positive atmosphere in the kitchen, encouraging creativity and innovation among team members.