Job Title: Head Chef England
Reports to: Business Owner & General Manager
Position Summary:
The Head Chef plays a key role in managing the kitchen team and overseeing all aspects of food preparation and production. Working closely with the Business Owner and General Manager, this role ensures that food quality consistently meets the restaurant’s high standards, operations run smoothly, and menu offerings remain creative and appealing.
Key Responsibilities
1. Food Preparation & Production
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Plan, prepare, and present all menu items in line with the restaurant’s standards.
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Supervise kitchen operations to ensure timely, efficient, and high-quality output.
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Label, store, and rotate food items to maintain freshness and quality.
2. Staff Training & Development
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Train and mentor kitchen staff on cooking techniques, food safety, and sanitation.
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Assist with staff scheduling and task allocation to ensure smooth operations.
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Conduct performance reviews, offering feedback and promoting professional growth.
3. Kitchen Management
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Oversee inventory, ensuring essential ingredients and supplies are always available.
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Monitor food costs, assist with budgeting, and implement cost-saving measures without compromising quality.
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Maintain a clean, organized kitchen in compliance with health and safety regulations.
4. Menu Planning & Innovation
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Collaborate with management to design and update menu items and specials.
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Ensure dishes align with the restaurant’s concept and presentation standards.
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Introduce creative recipes, plating techniques, and seasonal offerings.
5. Customer Interaction & Service Support
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Coordinate with front-of-house staff to deliver exceptional customer experiences.
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Address guest concerns regarding food quality promptly and professionally.
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Engage with customers in the dining area to gather feedback.
Skills & Qualifications
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Proven experience as a Head Chef or similar role in a high-volume restaurant.
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Strong culinary expertise and creativity in menu design.
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Effective leadership and team management skills.
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Knowledge of food safety regulations and best practices.
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Excellent organizational and time-management abilities.
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Strong communication and interpersonal skills.
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Culinary arts degree or related certification preferred.
Additional Information
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Full-time position with flexible hours, including weekends and holidays.
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Competitive salary and benefits based on experience and qualifications.