Job title: Head Chef
Position reports to: F&B Manager/Deputy Hostel Manager
Direct Reports: All NANAKAI F&B staff
Location: TARKA Edinburgh Ltd, South St Andrews Square, Edinburgh. Some travel to other locations
may be required from time to time
Salary: £35,000 - £40,000 DOE
Hours: Shift work
Main purpose of job:
Run the NANAKAI.
TARKA has a strong identity based on a deep love of Japanese izakaya culture and has developed a
menu that the Head Chef is responsible for delivering in an authentic and consistent manner. The
NANAKAI Head Chef will be the most productive member of the kitchen and should play a significant
role in preparing/serving food.
Your responsibilities will involve overseeing all kitchen operations in a professional and relaxed
manner whilst ensuring consistent delivery of the menu; training and managing the rest of the F&B
staff; managing inventory and overseeing the hygiene and food safety of the kitchen.
This position requires strong leadership skills and a commitment to maintaining a safe and sanitary
kitchen, ensuring the efficient and productive day to day running of the F&B outlets and ensuring
brand standards and legal compliance are adhered to.
Main Accountabilities:
• Delivering the NANAKAI and café menu and offering with quality and consistency.
• In collaboration with the management team, use discretion to adapt and evolve the menu to
achieve greater efficiency, profitability, seasonality and to accommodate guest feedback.
• Optimise existing systems and processes to improve efficiency.
Kitchen Management:
• Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
• Monitor food quality, portion control, and presentation to ensure consistency and adherence to
standards.
• Manage inventory levels, order supplies, and control food costs whilst relaying information on
ingredient prices and availability to the management team so that we can adjust menu
prices/items accordingly to meet financial targets and maintain profitability.
• Maintain cleanliness and organisation in the kitchen, including proper storage and handling of
ingredients.
• Delegate management roles to sous chefs/CDPs at your discretion.
Staff Training and Development:
• Alongside the F&B Manager, recruit, hire, and train kitchen staff according to company
standards and procedures.
• Create the kitchen, bar, café and FOH rota whilst serving as a point of referral for all members of
the bar, cafe and restaurant team.
• Provide ongoing coaching and feedback to foster a culture of continuous professional
development.
• Ensure that all staff members are knowledgeable about menu items, allergens, and food safety
protocols.
• Duty Manager shifts may be required.
Health and Safety Compliance:
• Ensure compliance with all health and safety regulations, including HACCP standards.
• Ensure all staff are fully trained and up to date with health and safety regulations, including
HACCP Standards
• Wear appropriate personal protective equipment (PPE) as required and follow defined safety
protocols at all times
• Conduct regular inspections to identify and address any safety hazards or sanitation issues.
• Implement proper procedures for food storage, handling, and disposal to prevent
contamination.
Qualifications and Skills:
• Proven experience as a Head Chef or Sous Chef in a similar work environment.
• Level 3 hygiene and food safety certificate preferred.
• Culinary qualifications and certifications welcomed.
• Strong leadership and communication skills with the ability to motivate and inspire a team.
• Passion for delivering exceptional dining experiences.
• Knowledge of food cost control, inventory management, and kitchen budgeting.
• Familiarity with industry trends, culinary techniques, and best practices.
• Flexibility to work evenings, weekends, and holidays as required.
Benefits:
• Access to BrightExchange – an online marketplace providing discounts on everything from
consumer goods to gym memberships and holiday packages.
• Generously discounted rates for staff, friends and family.
• Meal entitlement while on shift.
• 28 days annual holiday entitlement, pro rata