Head Chef

As a Head Chef, you'll be the culinary mastermind behind the kitchen, leading a talented team of cooks and ensuring the success of our entire food operation. You'll play a key role in shaping the restaurant's culinary identity, overseeing all aspects of food production, from menu development and recipe creation to kitchen operations, quality control, and staff training.

• Develop and curate innovative and seasonally-inspired menus that align with the restaurant's concept and target audience.
• Continuously research and experiment with new flavors and techniques to keep the menu exciting.
• Ensure menu profitability through cost control measures and menu pricing strategies.
• Ensure menu items are cost-effective, utilizing available ingredients and minimizing waste.
• Oversee recipe development, standardization, and portion control.
• Stay informed about current culinary trends.
• Develop and implement food cost controls to ensure profitability.

• Oversee the overall kitchen operations.
• Lead, motivate, and train a team of cooks, ensuring a positive and productive work environment.
• Delegate tasks effectively, schedule staff, and maintain a clean and organized kitchen.
• Conduct performance reviews and provide ongoing coaching and development opportunities for your team.
• Ensure adherence to all health and safety regulations and best practices.
• Foster a culture of teamwork and collaboration in the kitchen, promoting open communication and mutual respect among staff.
• Ensure adherence to all health and safety regulations and best practices.
• Implement safe food handling procedures and maintain a clean and sanitized kitchen environment.

• Develop and implement systems for managing inventory levels, minimizing waste, and optimizing purchasing decisions.
• Implement a FIFO (First-In, First-Out) system to ensure proper stock rotation.
• Maintain high standards for food quality, presentation, and taste.
• Conduct regular kitchen inspections and implement corrective actions as necessary.
• Source high-quality ingredients from reputable vendors, negotiating prices when possible.

• Collaborate effectively with the Food & Restaurant Manager to ensure seamless coordination between kitchen and service.
• Communicate menu changes and specials to service staff, ensuring they can accurately represent the culinary offerings to guests.
• Maintain open communication with vendors and suppliers.
• Build strong relationships with vendors to ensure consistent quality and reliable supply.

• Proactively support the company's health and safety program.
• Ensure all team members understand their health and safety responsibilities as outlined in the company's Health and Safety Policy, and monitor compliance with its procedures.
• Be aware of and comply with safe working practices as laid down in the Health and Safety Policy applicable to your workplace. This includes awareness of any specific hazards.
• Mandatory use of appropriate personal protective clothing (PPE) provided or recommended by the company is required across all applicable departments.
• Report any building, plant, or equipment defects according to hostel procedures.
• Ensure immediate reporting of any accidents involving team members, customers, or visitors according to established procedures. Promote awareness of these procedures across the division.
• Attend mandatory fire and relevant health and safety training.
• Be fully conversant with and abide by all fire and health and safety rules. Ensure effective management of these aspects across the operation.
• Maintain thorough familiarity with all risk assessments for your departments, COSHH regulations, and fire/bomb procedures.
• Ensure your team stays up-to-date and proactively manages their responsibilities in these areas.

• Proven experience as a Head Chef, with a strong background in Western cuisine.
• Culinary diploma / degree or equivalent experience
• Knowledge of various cuisines, culinary techniques, food preparation methods, and kitchen equipment operation
• Strong leadership and team-building skills
• Ability to thrive in a fast-paced and demanding environment
• Keen attention to detail and ability to deliver consistently high-quality dishes
• Ability to create innovative and appealing menus that align with the restaurant's concept and budget
• Knowledge of food cost control, food safety standards and inventory management systems
• Excellent organizational and management skills, capable of leading a team through the excitement and challenges of a restaurant opening.
• A passionate leader ready to be part of a brand-new opening team, creating buzz and excitement around our launch
• Flexibility to work evenings, weekends, and holidays as required.