Head Chef

• Plan, develop, and update menus in line with the venue’s 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.