Head Chef

First Military Recruitment Ltd; England; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading recruitment agency is seeking an experienced Head Chef to manage a kitchen in a high-paced environment. Responsibilities include overseeing food preparation, ensuring compliance with safety standards, and training staff on food safety procedures. The ideal candidate must have relevant qualifications in food safety and management, along with experience in catering for large groups. This role entails communication with front-of-house staff and effective waste management practices.

Qualifications

• Experience managing complex dietary needs.
• Familiarity with strict procedures and paperwork.
• Completion of PGL Leadership and Management Programme (if internal).
• Full UK Driver's licence required.

Responsibilities

• Oversee cooking and serving procedures ensuring compliance.
• Train kitchen staff on food safety and hygiene.
• Manage kitchen scheduling and communicate production plans.
• Record kitchen waste and implement stock rotation practices.

Skills

Food safety management

Leadership

Effective communication

Team management

Education

City & Guilds 7061 / 2 or NVQ equivalent

Management Qualification (e.g. ILM Level 3)

GCSE Grade A-C in English and Maths

Job description

Overview

To support a high standard dining experience in a fast-paced environment, you will provide appetising, nutritious meals and excellent customer service, ensuring catering provision consistently meets our clients standards and safety procedures.

Responsibilities For the Head Chef

Oversee food storage, preparation, cooking, and serving procedures, ensuring adherence to labelling, temperature checks, allergy management, and effective implementation of the HACCP system.

Champion and maintain high standards of cleanliness and hygiene in the kitchen, while monitoring due diligence records and providing guidance on corrective actions.

Train Chefs and Assistant Chefs in food safety procedures and the HACCP plan, providing ongoing supervision and coaching, and conducting risk assessments to address hazards.

Ensure adherence to recipe specifications from the Nutritics system, maintain a safe working environment, and communicate effectively with Front of House colleagues.

Utilise the Management System to track and record training completion and monitor workplace performance, providing colleagues with regular 1 : 1 feedback and using coaching and mentoring to assist and encourage development and career progression.

Manage colleague scheduling within the kitchen, ensuring alignment with contracted hours, customer needs, and business requirements.

Apply effective communication techniques and delegation skills to manage teams in high-risk and pressurised environments, fostering a strong team ethos through leadership and team-building activities.

Maintain precise food ordering to match volume requirements and minimise excess waste.

Implement effective stock rotation practices.

Record all kitchen and servery waste using the Sharepoint system, leveraging data for informed production planning.

Communicate production plans to the chef team, promptly informing the Catering Manager and General Manager of any significant budget variances and adhering to approved supply chain protocols.

Qualifications For the Head Chef

City & Guilds 7061 / 2 or NVQ equivalent, or relevant industry experience.

Experience in managing complex dietary needs.

Experience in catering for large numbers.

Experience of working with strict procedures, paperwork & admin systems.

Level 3 food safety and Allergen Management.

Management Qualification e.g. ILM l3 Award / ILM NVQ Level 3 Management.

Completed the PGL Leadership and Management Programme (If internal).

GCSE Grade A-C English, Maths or Functional Skills L2, resulting in a proficient level of spoken and written English.

Enhanced DBS check.

Full UK Drivers licence