Head Chef

Lead the kitchen team to deliver high-quality well-presented food while maintaining excellent standards of food safety hygiene and service. The Head Chef will oversee menu planning kitchen operations staff development and cost control ensuring dishes meet customer expectations and are prepared consistently.

• Plan develop and update menus in line with the venues style customer preferences seasonal availability and budget.

• Oversee the preparation cooking and presentation of dishes ensuring consistent quality portion sizes and service standards.

• Lead organise and supervise kitchen staff allocating duties and coordinating work during service.

• Recruit train coach and support kitchen team members promoting a professional collaborative and respectful working environment.

• Prepare work schedules and manage staffing levels to meet operational and service requirements.

• Monitor food costs labour costs portion control and waste and take appropriate action to support budget targets.

• Order ingredients and supplies check deliveries for quality and accuracy and maintain appropriate stock levels.

• Manage stock rotation and storage ensuring food is labelled and stored safely and in accordance with food safety requirements.

• Maintain high standards of cleanliness and ensure kitchen equipment work areas and food preparation spaces are cleaned and maintained appropriately.

• Ensure the kitchen team follows food hygiene allergen management health and safety and other relevant workplace procedures.

• Communicate allergen information clearly and help ensure customer dietary requirements are handled accurately and safely.

• Monitor kitchen equipment and report faults maintenance needs or safety concerns promptly.

• Work with front-of-house colleagues and management to coordinate service and respond to customer feedback or operational needs.

• Maintain accurate kitchen records including stock temperature cleaning and food safety documentation.

• Perform other relevant kitchen duties as assigned by the manager.

• Previous experience in a senior kitchen role with the ability to lead a team in a busy food service environment.

• Strong cooking skills and knowledge of a range of food preparation methods ingredients and kitchen practices.

• Good understanding of food hygiene food safety allergen management and health and safety requirements.

• Experience with menu planning stock control ordering and kitchen cost management.

• Leadership and communication skills with the ability to train motivate and organise kitchen staff.

• Strong organisational skills and the ability to prioritise tasks and maintain quality during busy service periods.

• Attention to detail and a commitment to consistent food quality presentation and cleanliness.

• Relevant culinary qualifications and food safety training are desirable.

• Flexibility to work shifts including evenings weekends and public holidays in line with business requirements.