ESSENTIAL QUALIFICATIONS AND EXPERIENCE

• NVQ Level 3 / City & Guilds 706/1 and 706/2 or equivalent
• Food Hygiene Certificate (Level 2 or higher)
• Proficient in Microsoft Office and kitchen management systems
• Strong knowledge of health and safety protocols in professional kitchens

ROLE OVERVIEW

In this position, you will be responsible for overseeing the preparation and delivery of fine dining meals, executive buffets, business centre dining, and corporate hospitality events. You will support daily operations, lead the kitchen team in the Head Chef’s absence, and drive innovation in menu creation and service standards.

KEY RESPONSIBILITIES

• Deliver fine dining and corporate hospitality meals to the highest standard
• Work independently to prepare meals for the executive floor, meeting individual dietary requirements
• Plan and execute daily kitchen tasks and ensure timely service delivery
• Liaise with executive floor managers to coordinate meal service and special requests
• Provide full kitchen leadership in the absence of the Head Chef
• Create innovative, seasonal, and cost-effective menus
• Train and support junior kitchen staff to promote a collaborative and high-performing team
• Ensure compliance with all health, safety, hygiene, and COSHH regulations
• Oversee cleaning schedules, audits, and corrective action logs
• Support service delivery through effective kitchen and equipment management
• Maintain accurate stock levels and manage supplier relationships
• Uphold company and client standards in food preparation, presentation, and service
• Monitor customer feedback and drive continuous improvement initiatives
• Deliver kitchen operations in line with contractual KPIs and service level agreements