Head Chef

The establishment boasts an experienced owner and a highly knowledgeable hospitality consultant to ensure that the business is on forward track with ongoing activations to bolster its reputation and an excellent chef at its heart.
A minimum of level 2 food safety.
Job responsibilities include:
Responsibility for the kitchen’s daily operations and supervising kitchen staff.
Liaising with the relevant companies for food orders.
Monitoring and controlling stock levels and inventory.
Ensuring correct stock rotation procedures are followed.
Preparing the work schedule for all kitchen staff.
Monitoring portions and waste control.
Capacity to work under pressure during the extreme busy period.
The ability to be fully confident and have good command of the English language.