Head Chef

Kelly Group; Enfield; Hybrid; GBP 32,000 - 42,000; Full time

Job summary

Kelly Group is seeking an experienced Head Chef to run our internal staff canteen, balancing hands-on cooking with team leadership and stock management. You will ensure high standards of food safety and hygiene while planning menus and delivering quality meals to colleagues.

You will lead the kitchen team, manage allergen controls, supervision, and kitchen documentation, aiming to minimise waste and maintain top facilities.

Qualifications

• Current Level 3 Food Hygiene & Allergen Certificate.
• Proven ability to lead and supervise a kitchen team.
• Experience in staff canteen or large-scale catering is desirable.

Responsibilities

• Plan daily and weekly menus, providing a varied and appealing selection of meals.
• Prepare, cook and present food to a consistently high standard.
• Lead, supervise and support the kitchen team during preparation and service.
• Maintain high standards of food hygiene, cleanliness and food safety at all times.
• Manage stock levels, complete regular stock counts and minimise waste.
• Order ingredients and supplies from agreed suppliers and ensure stock is appropriate.
• Ensure food is stored, rotated and labelled correctly.
• Monitor portion control and use ingredients efficiently.
• Support menu development and continually look for ways to improve the canteen offering.
• Ensure the kitchen operates in accordance with relevant food hygiene and safety requirements.

Skills

Head Chef

Team Leadership

Food Hygiene

Allergen Management

Stock Management

Menu Planning

Communication

Time Management

Attention to Detail

Education

Level 3 Food Hygiene

NVQ Level 2/3 in Professional Cookery

Job description

We are looking for an experienced and enthusiastic Head Chef to take responsibility for the day-to-day running of our internal staff canteen.

The successful candidate will lead the kitchen team, plan and prepare high-quality meals and ensure the canteen provides a welcoming, efficient service for employees. The role requires someone who can balance hands-on cooking with team leadership, stock management and consistently high standards of food safety and hygiene.

Key Responsibilities:

• Plan daily and weekly menus, providing a varied and appealing selection of meals.
• Prepare, cook and present food to a consistently high standard.
• Lead, supervise and support the canteen team during preparation and service.
• Ensure high standards of food hygiene, cleanliness and food safety are maintained at all times.
• Ensure team members follow required standards of personal hygiene and appearance.
• Maintain all necessary kitchen and food safety documentation, including temperature records.
• Manage allergen controls and ensure dietary requirements are handled appropriately.
• Maintain a clean, organised and safe kitchen and canteen environment.
• Manage stock levels, complete regular stock counts and minimise unnecessary food waste.
• Order ingredients and supplies from agreed suppliers, ensuring appropriate stock levels are maintained.
• Ensure food is stored, rotated and labelled correctly.
• Monitor portion control and make efficient use of ingredients.
• Support menu development and continually look for ways to improve the quality and variety of the canteen offering.
• Ensure the kitchen operates in accordance with relevant food hygiene, health and safety requirements.

Essential Skills & Experience:

• Previous experience working as a Head Chef, Senior Chef or similar within a catering or hospitality environment.
• Experience leading and supervising a kitchen or catering team.
• Strong knowledge of food hygiene, food safety and allergen management.
• Experience working within a customer-focused catering environment.
• Strong organisational and time-management skills.
• Confidence managing stock, food ordering and kitchen documentation.
• The ability to manage competing priorities in a busy kitchen environment.
• Good communication and leadership skills.
• A positive, constructive and approachable manner.

Essential:

• Current Level 3 Food Hygiene & Allergen Certificate

Desirable:

• NVQ Level 2/3 in Professional Cookery or equivalent catering qualification.
• Previous experience within a staff canteen, contract catering or large-scale catering environment.