Job Description

Overseeing all kitchen operations, from menu planning and food preparation to managing inventory, staff, and kitchen hygiene. Key duties include creating high-quality dishes, training and supervising kitchen staff, ensuring strict compliance with health and safety regulations, and coordinating with other departments to guarantee excellent guest experiences.

Key Responsibilities:

• Planning menus, creating new dishes, and developing specials, considering budgets, seasonal ingredients, and current culinary trends.
• Preparing, cooking, and plating dishes to the highest standards, ensuring consistent quality, taste, and presentation.
• Managing food stock, inspecting deliveries, controlling costs, minimising waste, and placing orders for necessary ingredients and equipment.
• Overseeing the daily operations of the kitchen, including equipment maintenance and ensuring cleanliness and organisation of work areas.
• Hiring, training, and supervising kitchen staff, creating duty rosters, delegating tasks, and motivating the team to maintain high performance.
• Ensuring strict adherence to all health, safety, and hygiene regulations, including HACCP principles.

Experience and Skills:

• At least 2 years of experience as a Chef
• Exceptional leadership, interpersonal, and time management skills to manage a busy kitchen and motivate staff.
• Excellent organisational abilities to handle inventory, staff scheduling, and daily operations efficiently.
• Thorough understanding of health, safety, and hygiene regulations, including HACCP.