Head Chef

PRS; Knockholt; On-site; GBP 32,000 - 52,000; Full time

Job summary

PRS is seeking an experienced Head Chef to lead our kitchen operations in a busy catering environment in the United Kingdom. You will oversee food production, manage a team of chefs and kitchen staff, and ensure high standards of taste, quality, and presentation.

You will develop menus, monitor food safety and cost management, support recruitment and training, and collaborate with clients to deliver exceptional catering experiences while driving profitability.

Qualifications

• Level 3 Food Hygiene Certificate or equivalent.
• Food production management training.
• 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 presentation.
• Prepare breads, 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 profitability.
• Handle customer feedback and communicate with management and clients.

Skills

Leadership

Team management

Food preparation

Menu development

Communication

Education

Level 3 Food Hygiene Certificate

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.