I am looking for a head chef to come and take control of the kitchen. Purpose of the role To take responsibility for the day-to-day running of the kitchen, delivering consistently high-quality food while maintaining an organised, safe and commercially efficient operation. The Head Chef will lead and develop the kitchen team, manage preparation and service, control food costs and waste, and work closely with restaurant management to meet agreed standards and business targets. Key responsibilities1. Kitchen operations and service Lead the kitchen during preparation and service, taking an active role in cooking and managing the pass. Plan daily preparation levels around bookings, expected trade and upcoming events. Allocate duties clearly and ensure each section is ready before service. Check dishes for taste, temperature, portion size and presentation before they leave the kitchen. Maintain consistent standards through agreed recipes, preparation methods and plating specifications. Communicate with front of house about availability, specials, dietary requests and service delays. Resolve kitchen problems promptly and respond constructively to customer feedback. 2. Team leadership and staffing Lead by example, creating a professional, respectful and accountable working environment. Prepare kitchen rotas in line with anticipated trade and agreed labour budgets. Organise effective cover for holidays, absence and busy service periods. Train new starters and develop existing staff in cooking techniques, recipes, service standards and safe working practices. Monitor performance, provide regular feedback and address concerns with management. Support recruitment and identify training needs across the kitchen team. Ensure opening, closing and handover duties are completed consistently. 3. Food costing, purchasing and stock control Work to agreed food gross-profit, purchasing and waste targets. Maintain accurate recipe costings, portion specifications and preparation yields. Monitor ingredient price changes and flag their impact on dish profitability. Place orders in line with forecast demand, available stock and approved budgets. Check deliveries for quality, quantity and condition, resolving discrepancies with suppliers. Maintain stock rotation, labelling and organised storage. Complete regular stocktakes and investigate unusual usage or discrepancies. Record and review waste, taking practical steps to reduce overproduction, spoilage and avoidable losses. 4. Menu development Work with management to develop dishes and menus suited to the restaurant's customers, concept and price points. Balance creativity with profitability, kitchen capacity and speed of service. Trial and cost new dishes before introduction. Produce clear recipe cards, portion guides and presentation standards. Train the team before menu changes go live. Keep ingredient and allergen information up to date when recipes or suppliers change. 5. Food safety, hygiene and safe working Take day-to-day responsibility for implementing the restaurant's food-safety procedures. Ensure staff follow agreed controls for storage, preparation, cooking, cooling, reheating and cleaning. Maintain accurate food-safety records and ensure required checks are completed. Manage allergen information and communication, including controls to reduce cross-contact. Maintain cleaning schedules and verify that work areas, equipment and storage areas meet the restaurant's standards. Report equipment faults, safety hazards and maintenance requirements promptly. Support inspections and audits, completing agreed corrective actions. Ensure staff use equipment safely and follow the restaurant's health and safety procedures. 6. Communication and accountability Hold regular kitchen briefings and communicate priorities clearly. Attend management meetings and report on food costs, waste, staffing and operational issues. Agree purchasing, menu changes and staffing decisions within the authority set by management. Work closely with front of house to improve service flow and the customer experience. Maintain clear handovers so the kitchen operates consistently in the Head Chef's absence. Essential Proven experience leading a restaurant kitchen as a Head Chef, or as a Senior Sous Chef ready to take full responsibility. Strong practical cooking skills and the ability to maintain consistent standards during busy services. Experience managing, training and motivating a kitchen team. Sound understanding of recipe costing, portion control, stock management and waste reduction. Practical knowledge of food hygiene, allergen management and safe kitchen working. Strong organisation, communication and problem-solving skills. Ability to plan preparation, prioritise tasks and remain calm under pressure. Willingness to work the agreed shift pattern, including evenings and weekends. Desirable Experience in Mediterrenean cuisine. Relevant professional cookery qualifications or equivalent practical experience. Level 3 Food Safety qualification, or willingness to complete suitable supervisory training. Experience developing menus and maintaining recipe-costing systems. Familiarity with digital ordering, stock-control or rota software. Experience supporting food-safety inspections and internal audits. Competitive salary, with additional pay such as: Service Charge Bonus's for hitting KPI's Pension contribution Company discounts TPBN1_UKCT
Head Chef
