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The ideal candidate will be responsible for overseeing all aspects of food production, menu planning, food safety, and team management, while maintaining a consistent, high-standard offering.
This position is Monday to Friday with no weekends required. This role is both a BOH based opportunity, but also entails dining room serving, interactions and carving.
Key Responsibilities:
Menu Planning & Execution: Develop and execute a seasonal menu that accommodates the dietary preferences and requirements of our corporate employees, ensuring quality and creativity in every dish.
Food Preparation & Presentation: Supervise all stages of food preparation, ensuring timely and consistent service for up to 120 individuals each day.
Team Leadership: Lead, train, and mentor the team, ensuring they follow proper procedures, maintain cleanliness, and deliver meals to a high standard.
Inventory Management: Manage inventory, order supplies, and ensure proper storage, minimizing waste and maintaining cost controls.
Quality Control: Oversee all food production, ensuring quality standards, presentation, and portion control are met.
Health & Safety Compliance: Ensure all kitchen and serving activities adhere to health and safety standards, including sanitation and food safety regulations.
Collaboration: Work closely with management and other departments to coordinate meal offerings and catering services.
Budgeting & Cost Management: Assist in managing the food budget, monitor food costs, and maintain financial efficiency while delivering high-quality meals.
Requirements:
Proven experience as a Head Chef, or similar role in a corporate or high-volume kitchen environment.
Strong culinary skills with expertise in menu planning, food preparation, and presentation.
Experience in managing kitchen staff and promoting a positive, collaborative team environment.
Knowledge of food safety, sanitation standards, and kitchen equipment maintenance.
Excellent organizational and multitasking skills with the ability to handle high-pressure situations. Strong communication skills, both with kitchen staff and other departments.
Ability to create diverse, creative, and nutritious meals that appeal to a corporate audience.
Flexibility to adapt to changing needs or special requests.
Preferred Qualifications:
Culinary degree or equivalent professional training.
Experience managing kitchen operations within a corporate or institutional setting.
Proficiency in food cost management and inventory control.
Benefits:
Salary: Competitive Salary
Monday to Friday work schedule (No weekends!)
Employee benefits Scheme
Opportunities for professional growth and development
Dynamic, fast-paced work environment
