Head Chef

Key Responsibilities

• Kitchen Leadership: Lead, train, and mentor the kitchen and prep teams to ensure smooth service and a productive work environment.
• Food Quality & Standards: Oversee daily food preparation, cooking, and plating to guarantee every dish matches the restaurant's standards.
• Menu & Creativity: Develop new menu items, specials, or regional/global dishes in collaboration with management while reflecting guest preferences.
• Stock & Cost Control: Manage inventory levels, control food waste, monitor portion sizes, and handle supplier ordering.
• Safety & Hygiene: Ensure strict compliance with food safety regulations, HACCP rules, and kitchen sanitation standards.
• Team Coordination: Work closely with the front-of-house (FOH) team to ensure timely order delivery and smooth service flow.

Key Requirements & Qualifications

• Experience: Proven experience in a culinary leadership role (such as Head Chef, Sous Chef, or experienced Kitchen Manager). Larger or regional roles may require 8+ years of total culinary experience with 2+ years in kitchen management.
• Culinary Skills: Strong mastery of global cooking techniques, high-volume preparation, and attention to taste and presentation.
• Communication: Effective communication skills to coordinate between kitchen staff and front-of-house teams.
• Flexibility: Ability to work well under pressure in a fast-paced environment, including evenings, weekends, and bank holidays.
• Certifications: Up-to-date knowledge of food safety and hygiene regulations.

What to Expect

• Work Environment: Fast-paced, vibrant multi-flavor or world buffet kitchen setting.
• Benefits: Typically include a competitive salary, staff discounts, company pension schemes, and opportunities for career progression.

If you are looking to apply for a specific location (such as Gloucester, Blackpool, or Leicester) or need help tailoring a CV for this role, let me know!