Head Chef / Kitchen Manager

The successful candidate must be commercially minded and experienced in managing food quality, staff, stock, food costing, kitchen operations and high-volume service.

Key Responsibilities:

• Manage the day-to-day kitchen operation and service.
• Manage and train kitchen staff, including scheduling and performance.
• Control food costs, portions, wastage and gross profit.
• Manage stocktakes, stock levels, ordering and suppliers.
• Maintain food quality, consistency and presentation.
• Develop menus and specials where required.
• Ensure high standards of hygiene and food safety.
• Manage functions, events and high-volume catering.
• Ensure efficient preparation and service during busy periods.

Minimum Requirements - Must-Haves:

• 3-5+ years’ senior kitchen management experience.
• Previous experience as a Head Chef, Kitchen Manager, Senior Sous Chef or similar.
• Proven experience managing kitchen staff and daily kitchen operations.
• Strong food costing, stock control and wastage management experience.
• Experience in a restaurant, casual dining, pub-and-grill or high-volume environment.
• Ability to work weekends, public holidays and flexible restaurant hours.
• A Culinary qualification and food safety training will be advantageous.

Working Hours:

• Wednesday to Saturday: Approximately 10:00-22:00 (kitchen closes between 20:00-21:00)
• Sunday: Approximately 10:00-18:00

Start Date: As soon as possible, subject to notice period.

If you do not hear from us within 2 weeks, please consider your application unsuccessful.