Chef

Menu Development & Quality Control:

Develop new recipes and refine the existing menu.

Set up and maintain recipe cards and plating specifications.

Introduce and maintain portion and quality controls.

Taste and sign off menu items before and during service.

Ensure consistency in flavour, preparation and presentation.

Kitchen Operations & Training:

Manage food preparation and coordinate kitchen service in a high-volume environment.

Ensure mise en place is complete before service.

Train kitchen staff on site in recipes, cooking methods, plating and portion control.

Allocate daily tasks and monitor kitchen performance.

Communicate with front-of-house staff to ensure accurate orders and timely service.

Manage dietary requirements and food allergies carefully.

Food Cost & Stock Control:

Control food costs in the kitchen and work with management on menu costing.

Monitor ingredient usage, wastage and stock losses.

Oversee ordering, receiving, storage and stock rotation.

Assist with stocktakes and investigate food-cost variances.

Equipment, Hygiene & Safety:

Inspect and maintain kitchen equipment, reporting faults and arranging specialist repairs where necessary.

Maintain clean, organised workstations and storage areas.

Ensure compliance with food hygiene and workplace safety standards.

Requirements:

Proven Chef experience within a busy, high-volume restaurant.

Experience with family restaurant or pub-style menus would be advantageous.

Ability to manage kitchen operations independently during busy service periods.

Strong recipe development, menu planning and plating skills.

Experience creating recipe cards and implementing portion and quality controls.

Sound knowledge of food costing, menu costing and stock management.

Ability to train, supervise and develop kitchen staff.

Good knowledge of kitchen equipment care, food safety and hygiene.

Strong organisational, communication and problem-solving skills.

A reliable, disciplined approach and the ability to work under pressure.

A relevant culinary qualification would be advantageous.

Willingness to work evenings, weekends and public holidays.