Head Chef In Training in Reading

Key Attributes:

• Team player with a flexible and adaptable approach to work
• Highly motivated and enthusiastic with the ability to inspire and motivate others
• Able to work under pressure while maintaining high standards
• Strong attention to detail with excellent planning and organisational skills

Key Responsibilities:

• Kitchen Leadership & Management:

• Take full responsibility for all kitchen operations, ensuring compliance with health & safety regulations and financial performance targets
• Oversee the preparation and delivery of freshly made food to the highest quality standards at all times
• Plan and manage kitchen rota to ensure maximum productivity and appropriate shift coverage
• Handle customer feedback, ensuring positive outcomes for guests and the business
• Actively participate in shifts to remain aware of operational demands and team performance
• Recognise and reward high-performing team members

• Develop and deliver seasonal menus, specials, and ad hoc offerings, including BBQs, poolside service, and special events
• Collaborate with Marketing on F&B initiatives, including photo shoots, menu tastings, and menu launches
• Conduct regular quality checks to ensure food meets established standards
• Review and update salad bar and other offerings to maintain seasonal variety
• Maintain kitchen cleanliness and safe storage of all deliveries
• Monitor wastage and implement measures to minimise it

• Ensure compliance with the Food Safety Act 2013 and Food Hygiene (England) Regulations 2013
• Provide ongoing food hygiene training and guidance to all kitchen staff
• Ensure team members understand all menu items and allergy implications

• Drive profitability through accurate menu costing, staff training, and wastage management
• Review supplier pricing and sourcing to ensure competitive purchasing and optimal returns
• Oversee kitchen rota and productivity in line with departmental budget requirements

• Lead recruitment, induction, and training of all kitchen employees
• Monitor staff attendance, manage holiday requests, and conduct return-to-work interviews
• Deliver ongoing training programs and ensure staff maintain a professional appearance
• Provide regular performance feedback and daily motivation to the team

Qualifications & Experience:

• Proven experience as a Head Chef or Senior Sous Chef in a high-end hotel, spa, or restaurant environment
• Culinary degree or equivalent professional qualifications preferred
• Strong knowledge of food safety, hygiene standards, and health regulations
• Experience managing budgets, cost control, and kitchen operations
• Flexible to work evenings, weekends, and bank holidays as required

Conditions of Employment:

• Full-time employment, 40 hours per week, including evenings, weekends, and bank holidays
• Additional hours as required to meet the needs of the business

Statutory Requirements:

• Follow food hygiene regulations and hold a valid Level 3 Food Hygiene certificate
• Comply with fire safety regulations and attend annual fire drills
• Follow health and safety regulations at all times