Head Chef Required
Salary: £60,000
Role Summary
The Head Chef leads the entire kitchen operation, delivering exceptional food quality, consistency, and creativity within a premium casual dining concept. This role requires a chef with fine‑dining pedigree who can translate elevated techniques into an accessible, high‑volume environment while maintaining commercial discipline.
Key Responsibilities
- Menu Development & Culinary Direction
- Create seasonal, innovative menus aligned with the restaurant’s premium casual concept.
- Apply fine‑dining standards to flavour, presentation, and technique.
- Develop new dishes and refresh menus to maintain guest excitement and commercial viability.
- Kitchen Leadership & Team Development
- Lead, train, mentor, and inspire the kitchen brigade.
- Build a strong culture of excellence, accountability, and teamwork.
- Manage rotas, staffing levels, and labour costs.
- Ensure full compliance with food safety, HACCP, allergen management, and health & safety regulations.
- Maintain impeccable hygiene and cleanliness standards.
Required Experience & Skills
- Fine‑dining or Michelin/AA Rosette background with the ability to adapt techniques to a premium casual setting.
- Minimum 2 professional kitchen experience, including senior leadership roles.
- Proven ability to lead and develop high‑performing teams.
- Strong commercial awareness: food cost, labour budgets, stock management.
- Excellent knowledge of food safety, HACCP, and compliance.
- Creative, calm under pressure, and highly organised.
Salary
- £60,000 per year