Head Chef

PRS (Phoenix Resourcing Services); Knockholt; On-site; GBP 32,000 - 52,000; Full time

Job summary

PRS (Phoenix Resourcing Services) seeks an experienced Head Chef to lead kitchen operations in a busy catering environment in the United Kingdom. You will oversee food production, manage and develop a team, maintain high standards, and ensure efficient, profitable kitchen operations.

Responsibilities include leading a team of chefs, overseeing daily prep, maintaining safety and quality, managing stock and waste, and driving menu ideas to meet customer needs.

Qualifications

• Level 3 Food Hygiene Certificate or equivalent.
• Food production management training.
• Previous experience leading a kitchen team.
• Strong leadership, organizational, and communication skills.

Responsibilities

• Lead and manage a team of chefs and kitchen assistants.
• Oversee daily food preparation, menu delivery, and food presentation.
• Prepare and bake a variety of items, including breads, cakes, pastries, and seasonal specials.
• Maintain food safety, hygiene, and quality standards.
• Manage stock control, ordering, rotation, and waste reduction.
• Support recruitment, training, and performance management.
• Develop menu ideas to meet customer expectations and improve profitability.
• Handle customer feedback and maintain effective communication with management and clients.

Skills

Leadership

Team management

Communication

Food safety

Menu planning

Organizational

Education

Level 3 Food Hygiene Certificate

Food production management training

Job description

Head Chef

We are seeking an experienced Head Chef to lead kitchen operations within a busy catering environment. You will oversee food production, manage and develop a team, maintain high food standards, and ensure efficient, profitable kitchen operations.

Key Responsibilities

• Lead and manage a team of chefs and kitchen assistants.
• Oversee daily food preparation, menu delivery, and food presentation.
• Prepare and bake a variety of items, including breads, cakes, pastries, and seasonal specials.
• Maintain food safety, hygiene, and quality standards.
• Manage stock control, ordering, rotation, and waste reduction.
• Support recruitment, training, and performance management.
• Develop menu ideas to meet customer expectations and improve profitability.
• Handle customer feedback and maintain effective communication with management and clients.

Key Requirements

• Level 3 Food Hygiene Certificate or equivalent.
• Food production management training.
• Previous experience leading a kitchen team.
• Strong leadership, organizational, and communication skills.