Head Chef at The Walter Arms
Winnersh RG41 5BP, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

30 Nov, 25

Salary

32000.0

Posted On

31 Aug, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership Skills, Food Preparation, Hospitality Industry, Hygiene

Industry

Hospitality

Description

JOB SUMMARY

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 solid background in food production, ensuring that our menu reflects the highest standards of quality and creativity. The Head Chef will be responsible for overseeing all kitchen operations, managing staff, and maintaining food safety protocols while fostering a positive and productive work environment. This role has a live in opportunity included in the salary

REQUIREMENTS

  • Proven experience as a Head Chef or in a similar role within the hospitality industry.
  • Strong background in food preparation, cooking techniques, and kitchen management.
  • Exceptional leadership skills with the ability to motivate and inspire a team.
  • Knowledge of food safety standards and best practices in hygiene.
  • Excellent organisational skills with attention to detail in both cooking and presentation.
  • Ability to work efficiently under pressure in a fast-paced environment.
  • Previous restaurant experience is essential; culinary qualifications are highly desirable.
  • A passion for hospitality and commitment to delivering outstanding dining experiences.
    Job Type: Full-time
    Pay: £32,000.00 per year
    Work Location: In perso
Responsibilities
  • Supervise and manage kitchen staff, providing guidance and training to ensure high standards of food preparation and presentation.
  • Oversee all aspects of food production, including menu planning, recipe development, and portion control.
  • Ensure compliance with food safety regulations and maintain cleanliness in the kitchen at all times.
  • Collaborate with the front-of-house team to ensure seamless service and guest satisfaction.
  • Monitor inventory levels, order supplies as needed, and manage food costs effectively.
  • Maintain a creative approach to menu development, incorporating seasonal ingredients and current culinary trends.
  • Conduct regular performance evaluations of kitchen staff to promote professional growth and development.
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