Head Chef – Hotel

Head Chef – Hotel

The rewards

• £60,000 per year

Hours

• Full-time, 40 hours per week
• Includes evenings, weekends, and bank holidays

The role of Head Chef:

• Take full responsibility for the overall management and performance of the kitchen
• Ensure smooth and efficient operations during all service periods
• Lead, motivate, and inspire the kitchen team
• Recruit, train, and mentor staff to maintain high standards
• Support career progression within the brigade
• Oversee preparation, cooking, and presentation of high-quality dishes
• Design and develop innovative, seasonal menus
• Work closely with senior management to enhance the dining offer
• Manage food costs, margins, and kitchen budgets
• Monitor stock levels and minimise waste
• Oversee ordering and stock control and maintain strong supplier relationships
• Ensure full compliance with food safety, hygiene, and health and safety regulations
• Continuously review and improve kitchen processes

The ideal Head Chef:

• Proven experience as a Head Chef, Senior Sous Chef, or similar role
• Background within a high-quality hospitality environment
• Culinary qualification preferred
• Strong knowledge of food safety and hygiene regulations
• Experience managing budgets and stock control
• Strong leadership, team management, and communication skills
• Strategic thinking and problem-solving ability
• Excellent organisation and attention to detail

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