Head Chef

We are seeking a Head Chef to oversees all aspects of kitchen operations, ensuring high standards of food quality, hygiene, cost control, and staff leadership who can drive innovation through seasonal menu development, efficient supplier management, and continuous improvement to enhance the dining experience and support business goals.

The position plans and organises the preparation and cooking of food in a dining or catering establishment.

Benefits

Task & responsibilities

The main duties of the role include:

• Oversee all aspects of kitchen operations, ensuring high standards of food quality, presentation, and hygiene.
• Develop innovative and seasonal menus while maintaining cost control and efficiency.
• Lead, train, and mentor kitchen staff, fostering a positive and professional work environment.
• Ensure compliance with all food safety regulations and workplace health and safety standards.
• Manage inventory, ordering, and supplier relationships to maintain cost-effective operations.
• Collaborate with management to enhance the dining experience and meet business objectives.
• Monitor kitchen performance, implement improvements, and uphold consistency in service.
• planning menus, estimating food and labour costs, and ordering food supplies
• monitoring quality of dishes at all stages of preparation and presentation
• discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• demonstrating techniques and advising on cooking procedures
• preparing and cooking food
• explaining and enforcing hygiene regulations
• may select and train staff
• may freeze and preserve foods

Qualification & experience

You will possess a minimum 3-5 years of experience as a Head Chef or Executive Chef in a high-volume or fine dining establishment and hold Relevant qualifications in Commercial Cookery (Certificate Ill or IV) or equivalent.

You will be required to possess strong leadership, organisational, and communication skills. You must have excellent knowledge of food safety regulations and kitchen best practices. You will have the ability to work under pressure in a fast-paced environment. You will possess experience in cost control, budgeting, and inventory management. You will need creativity and passion for food, with a strong focus on quality and innovation.