Head Chef

Professional Personnel Management Ltd; Dewsbury; Vor Ort; GBP 22.000 - 31.000; Vollzeit

Zusammenfassung

Professional Personnel Management Ltd is seeking an experienced Head Chef (Grade K2) to lead our catering operations on a 6-month contract. You will oversee day-to-day kitchen performance, manage food production, and uphold strict safety standards.

You will direct a dedicated kitchen team, plan menus and costing, monitor waste, control stock, and ensure high-quality service across all meal periods. A Level 3 food hygiene certificate and senior kitchen leadership experience are essential.

Qualifikationen

• Proven experience as Head Chef or Senior Sous Chef in high-volume catering.
• NVQ Level 3 in Professional Cookery or equivalent.
• Food hygiene certification Level 3 or higher preferred.

Aufgaben

• Lead daily food production, prep, execution and service.
• Plan menus, monitor waste, control costs and manage inventory.
• Enforce HACCP/COSHH hygiene and sanitation across kitchen areas.
• Supervise, train and schedule kitchen staff to foster a productive environment.
• Maintain presentation, quality, portion control, and timely delivery.

Kenntnisse

Head Chef

Senior Sous Chef

High-volume catering

Leadership

Communication

Time-management

Ausbildung

NVQ Level 3 in Professional Cookery

Jobbeschreibung

We are seeking an experienced and organized

Head Chef (Grade K2) to lead our catering operations on a 6-month contract. In this pivotal role, you will oversee day-to-day kitchen performance, manage food production, maintain strict safety standards, and lead a dedicated kitchen team to consistently deliver high-quality culinary service.

Key Responsibilities

• Kitchen Leadership: Direct daily food production, managing prep, execution, and service to meet operational demands.
• Menu Planning & Costing: Execute high-standard menus while monitoring waste, controlling food costs, and managing inventory.
• Compliance & Hygiene: Enforce strict health, safety, food hygiene (HACCP/COSHH), and sanitation standards across all kitchen areas.
• Team Management: Supervise, train, and schedule kitchen staff to foster a productive and collaborative working environment.
• Quality Control: Maintain high standards of food presentation, quality, portion control, and timely delivery.

Requirements & Qualifications

• Proven experience as a Head Chef or Senior Sous Chef within high-volume commercial, contractual, or institutional catering environments.
• Relevant culinary qualifications (e.g., NVQ Level 3 in Professional Cookery or equivalent experience).
• Current Food Hygiene Certification (Level 3 or higher preferred).
• Strong understanding of kitchen financials, portion control, and stock management.
• Excellent leadership, communication, and time-management skills.

Schedule: 40 hours per week (5 days across the operational rota).

Rate of Pay: Competitive salary/hourly rate - £19.33