HEAD CHEF

🔒 Confidential Employer
Posted 21 August 2025
LOCATION
Not specified
TYPE
Full-time
LEVEL
Mid-Senior level
CATEGORY
Hospitality
This employer holds a UK Home Office sponsor license — sponsorship for this specific role is at the employer’s discretion

SKILLS

Menu Development Kitchen Management Food Preparation Staff Training Cost Control Supplier Management Food Safety Allergen Awareness

FULL DESCRIPTION

Summary

The Head Chef is responsible for overall kitchen operations, menu creation, food preparation, and staff management to ensure high standards and profitability.

Key Responsibilities:

  • Overall responsibility for the daily operations in the kitchen
  • Constructing new dishes and menus ensuring a variety of offerings that is right for the business
  • Ensuring the menu is creative and innovative
  • Controlling and directing the food preparation process and any other relative activities
  • Ensure that every dish that leaves the kitchen is made to the highest of standards
  • Order ingredients to ensure all dishes are available for customers, while minimising wastage
  • Only use approved suppliers for ordering to ensure quality and traceability of products
  • Be creative with daily specials to reduce wastage and maintain or raise the profit margins on food
  • Work with the General Manager to hire, recruit and train a full kitchen team
  • Lead, train, coach and motivate all kitchen team and ensure the whole team maintain quality and have the same high standards
  • Work with the General Manager on the kitchen rotas to control costs
  • Follow all company procedures and policies as laid out by the handbook provided
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain knowledge by completing in-house training, online eLearning, workbooks and off-job courses
  • Maintain high cleaning standards, ensure a cleaning checklist is in place
  • Use Trail to keep a record of all due diligence – and ensure the kitchen team are trained to use it in your absence
  • Use Kafoodle to input any new recipes to cost up dishes, maintaining a high GP and ensure your kitchen staff are trained to use it in your absence.
  • Use Kafoodle to produce an allergen guide that is always up to date – including any daily specials
  • Ensure all kitchen team are trained on using Trail and Kafoodle
  • Ensure all front of house team are using the current allergen guide and are aware of any changes
  • If producing a dish for a customer with an allergy, ensure all company procedures are adhered to and communication with the customer and staff member is 100% clear
  • Listen and take on feedback
  • Submit your food tracker every Monday including details of your invoices and dishes sold
  • Check in all deliveries ensuring everything is there, ensure you highlight on the delivery note if anything is missing or if you’ve refused anything due to quality issues

Core Requirements:

    Roles and Responsibilities:

    - Overall responsibility for the daily operations in the kitchen - Constructing new dishes and menus ensuring a variety of offerings that is right for the business - Ensuring the menu is creative and innovative - Controlling and directing the food preparation process and any other relative activities - Ensure that every dish that leaves the kitchen is made to the highest of standards - Order ingredients to ensure all dishes are available for customers, while minimising wastage - Only use approved suppliers for ordering to ensure quality and traceability of products - Be creative with daily specials to reduce wastage and maintain or raise the profit margins on food - Work with the General Manager to hire, recruit and train a full kitchen team - Lead, train, coach and motivate all kitchen team and ensure the whole team maintain quality and have the same high standards - Work with the General Manager on the kitchen rotas to control costs - Follow all company procedures and policies as laid out by the handbook provided - Comply with nutrition and sanitation regulations and safety standards - Maintain knowledge by completing in-house training, online eLearning, workbooks and off-job courses - Maintain high cleaning standards, ensure a cleaning checklist is in place - Use Trail to keep a record of all due diligence – and ensure the kitchen team are trained to use it in your absence - Use Kafoodle to input any new recipes to cost up dishes, maintaining a high GP and ensure your kitchen staff are trained to use it in your absence. - Use Kafoodle to produce an allergen guide that is always up to date – including any daily specials - Ensure all kitchen team are trained on using Trail and Kafoodle - Ensure all front of house team are using the current allergen guide and are aware of any changes - If producing a dish for a customer with an allergy, ensure all company procedures are adhered to and communication with the customer and staff member is 100% clear - Listen and take on feedback - Submit your food tracker every Monday including details of your invoices and dishes sold - Check in all deliveries ensuring everything is there, ensure you highlight on the delivery note if anything is missing or if you’ve refused anything due to quality issues

    Sign up free — access 45,000+ UK sponsor-licensed jobs