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.

Key Responsibilities

• 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.

Requirements

• 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.