Head Chef

Umami; Cambridgeshire and Peterborough; On-site; GBP 55,000 - 70,000; Full time

Benefits offered by this job

Competitive salary

Staff discounts

Company pension schemes

Career progression opportunities

Job summary

Umami is seeking an experienced Kitchen Leader to oversee a fast-paced, multi-flavor buffet kitchen. You will lead, train, and mentor the kitchen and prep teams to maintain high standards and a productive work environment.

You will oversee daily food preparation, cooking, and plating to ensure every dish reflects the restaurant's quality while developing new menu items in collaboration with management and reflecting guest preferences. Requires strong leadership and HACCP knowledge.

Qualifications

• Proven experience in a culinary leadership role (Head Chef, Sous Chef, Kitchen Manager).
• 8+ years total culinary experience with 2+ years in kitchen management.
• Mastery of global cooking techniques, high-volume preparation, and presentation.
• Excellent communication between kitchen staff and front-of-house teams.
• Ability to work under pressure including evenings, weekends, and bank holidays.
• Up-to-date knowledge of food safety and hygiene regulations.

Responsibilities

• Lead, train, and mentor the kitchen and prep teams to ensure smooth service and a productive work environment.
• Oversee daily food preparation, cooking, and plating to guarantee every dish matches the restaurant's standards.
• Develop new menu items, specials, or regional/global dishes in collaboration with management while reflecting guest preferences.
• Manage inventory levels, control food waste, monitor portion sizes, and handle supplier ordering.
• Ensure strict compliance with food safety regulations, HACCP rules, and kitchen sanitation standards.
• Work closely with the front-of-house (FOH) team to ensure timely order delivery and smooth service flow.

Skills

Kitchen Leadership

Communication

Flexibility

Culinary Skills

Job description

Key Responsibilities

• Kitchen Leadership:Lead, train, and mentor the kitchen and prep teams to ensure smooth service and a productive work environment.

• Food Quality & Standards:Oversee daily food preparation, cooking, and plating to guarantee every dish matches the restaurant's standards.

• Menu & Creativity:Develop new menu items, specials, or regional/global dishes in collaboration with management while reflecting guest preferences.

• Stock & Cost Control:Manage inventory levels, control food waste, monitor portion sizes, and handle supplier ordering.

• Safety & Hygiene:Ensure strict compliance with food safety regulations, HACCP rules, and kitchen sanitation standards.

• Team Coordination:Work closely with the front-of-house (FOH) team to ensure timely order delivery and smooth service flow.

Key Requirements & Qualifications

• Experience:Proven experience in a culinary leadership role (such as Head Chef, Sous Chef, or experienced Kitchen Manager). Larger or regional roles may require 8+ years of total culinary experience with 2+ years in kitchen management.

• Culinary Skills:Strong mastery of global cooking techniques, high-volume preparation, and attention to taste and presentation.

• Communication:Effective communication skills to coordinate between kitchen staff and front-of-house teams.

• Flexibility:Ability to work well under pressure in a fast-paced environment, including evenings, weekends, and bank holidays.

• Certifications:Up-to-date knowledge of food safety and hygiene regulations.

What to Expect

• Work Environment:Fast-paced, vibrant multi-flavor or world buffet kitchen setting.

• Benefits:Typically include a competitive salary, staff discounts, company pension schemes, and opportunities for career progression.