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The ideal candidate will have a passion for contemporary European cuisine, a strong background in high-quality, seasonal cooking, and the ability to inspire and manage a dynamic kitchen team. The Head Chef will be responsible for all aspects of kitchen operations, from menu creation and food quality to staff management and maintaining high hygiene standards.
Key Responsibilities:
Menu Development:Create innovative, seasonal, and well-balanced modern European menus, reflecting current food trends and customer preferences.
Food Preparation & Quality Control:Ensure the consistent preparation of high-quality dishes in line with restaurant standards and guest expectations.
Team Leadership:Lead, train, and inspire the kitchen team, fostering a positive and efficient work environment. Conduct regular performance reviews and oversee staff development.
Stock Control & Purchasing:Manage inventory, order supplies, and maintain relationships with suppliers to ensure fresh, high-quality ingredients while managing food costs.
Cost Management:Oversee kitchen budgets, control waste, and monitor portion sizes to maintain profitability. Ensure compliance with financial targets for food cost percentages.
Health & Safety:Ensure all health, hygiene, and food safety regulations are strictly adhered to, maintaining high cleanliness standards in the kitchen.
Collaboration:Work closely with the front-of-house team to ensure smooth service, coordinating timings and responding to customer feedback.
Innovation & Trend Awareness:Stay informed of industry trends and introduce new ideas, techniques, and ingredients to enhance the dining experience.
Event Planning:Assist in planning and executing special events, private dining, and seasonal menu changes to keep the offering fresh and exciting.
Key Requirements:
Proven experience as a Head Chef or Senior Sous Chef in a high-quality, modern European restaurant.
Excellent knowledge of contemporary European cuisine, cooking techniques, and seasonal ingredients.
Strong leadership skills with the ability to motivate and develop a team.
Exceptional attention to detail and commitment to culinary excellence.
Proficient in menu planning, cost control, and inventory management.
Knowledge of food safety, hygiene regulations, and health & safety standards.
Creative, innovative, and passionate about delivering an outstanding dining experience.
Ability to work efficiently under pressure and manage a busy kitchen during service.
Must have:
Current Level 3 Award in Supervising Food Safety in Catering
Previous experience in a 60+ cover restaurant.
Strong organizational and time management skills.
Salary:Competitive, based on experience £42k
Benefits:share of service charge, meals on duty, staff discounts.
How to Apply:Please send your CV, cover letter, and portfolio (if applicable) to the supplied email address
This role is ideal for a creative and driven chef looking to lead a talented team in a vibrant and growing modern European dining concept.
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