Head Chef

Sanremo-the-Italian-Restaurant-Bath; Bath; On-site; GBP 50,000 - 60,000; Full time

Job summary

Sanremo-the-Italian-Restaurant-Bath is seeking a Head Chef to lead a fresh food kitchen in Bath. The role is full-time with a salary of £50,000–£60,000 per annum, depending on experience.

You will oversee all kitchen operations, from mise en place to service, while upholding food safety standards and supplier relationships. As Head Chef, you will design seasonal menus, manage costs, lead and develop the kitchen brigade, and ensure high standards of quality, portion control and presentation

Responsibilities

• Oversee kitchen mise en place across stations, dry stores and stocks; monitor shortages and replenish promptly.
• Design, develop and cost seasonal menus to align with concept and profitability.
• Take responsibility for stock control, ordering, inventory management and supplier relations.

Job description

Head Chef | Up to £60,000 | Lead a Fresh Food Kitchen | Full-Time

Head Chef - Key Responsibilities

• Oversee all kitchen mise en place by ensuring all stations, dry stores, refrigerated storage, and food stocks are fully prepared, maintained, and replenished prior to service, communicating any shortages promptly.
• Design, develop, and cost seasonal menus, ensuring creativity, consistency, profitability, and alignment with the business concept.
• Take full responsibility for kitchen operations, including stock control, ordering, inventory management, supplier relationships, and cost management.
• Lead and supervise the preparation of all food, ensuring all production is completed efficiently before each service period.
• Review daily bookings, special requests, function menus, dietary requirements, and outstanding kitchen tasks to ensure seamless service.
• Lead, motivate, and develop the kitchen brigade through effective supervision, training, coaching, and performance management.
• Ensure smooth and efficient food service by coordinating closely with all kitchen sections and front-of-house teams.
• Monitor food quality, presentation, portion control, and consistency, ensuring every dish meets the company's standards.
• Minimise food waste through effective stock rotation (FIFO), accurate forecasting, portion control, and efficient inventory management.
• Maintain strict compliance with all Food Safety, HACCP, health and safety, and hygiene regulations.
• Train, mentor, and onboard new kitchen team members, ensuring they understand company procedures, food standards, and kitchen expectations.
• Communicate daily menu changes, specials, allergen information, function requirements, and operational updates during team briefings before each service.
• Support all areas of the kitchen as operational demands require, ensuring teamwork and service excellence at all times.
• Report all accidents, maintenance issues, and equipment faults promptly to the General Manager and arrange timely follow-up where appropriate.
• Ensure all kitchen areas, storage rooms, refrigeration units, equipment, and workstations are maintained to the highest standards of cleanliness and organisation.
• Ensure all food items are correctly labelled, dated, stored, and rotated in accordance with food safety legislation and company procedures.
• Manage kitchen labour efficiently by producing rotas that meet business needs while controlling labour costs.
• Monitor kitchen financial performance, including food cost, gross profit margins, stock variance, and waste reduction initiatives.
• Maintain excellent supplier relationships while ensuring quality, consistency, and value for money.
• Promote a positive, professional, and collaborative working environment that encourages high performance and continuous improvement.

Employment Details

Job Type: Full-time, Permanent

Salary: £50,000-£60,000 per annum (depending on experience)

Compensation: Competitive salary