Head Chef

Meaa; London; On-site; GBP 35,000 - 55,000; Full time

Job summary

A leading restaurant in London seeks a passionate Head Chef to oversee kitchen operations. Responsible for menu development, team leadership, and ensuring high culinary standards while managing costs effectively. Ideal candidates will demonstrate strong leadership and creativity, with a commitment to food safety and quality.

Qualifications

• Minimum 1 year of experience as a Head Chef or Senior Sous Chef in a high-volume restaurant.
• Knowledge of various cuisines and cooking techniques.
• Food Safety Certification (e.g., ServSafe, HACCP certification).

Responsibilities

• Create innovative menus that meet high culinary standards.
• Oversee all kitchen operations and ensure compliance with food safety.
• Lead and mentor kitchen staff, managing inventory and costs.

Skills

Leadership Skills

Time Management

Creativity

Culinary Expertise

Education

Formal culinary training

Job description

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We are seeking a highly skilled and creative Head Chef to lead the kitchen operations at [Your Restaurant Name]. As the Head Chef, you will be responsible for overseeing all culinary activities, managing kitchen staff, designing menus, and ensuring the highest quality of food production. If you are passionate about food, have strong leadership skills, and are committed to delivering exceptional dining experiences, we would love to hear from you.

Key Responsibilities:

• Menu Development: Create innovative and seasonal menus that align with the restaurant’s vision and target audience. Ensure all dishes are prepared with attention to detail and meet the highest culinary standards.
• Kitchen Management: Oversee daily kitchen operations, including food preparation, presentation, and hygiene. Ensure compliance with food safety regulations and maintain kitchen cleanliness.
• Team Leadership: Lead, train, and mentor kitchen staff, including sous chefs, line cooks, and prep staff. Foster a positive and collaborative kitchen environment.
• Quality Control: Monitor and maintain high standards of food quality and presentation. Ensure consistency in taste, portioning, and preparation.
• Inventory & Cost Management: Manage food inventory, control costs, and reduce waste. Work closely with suppliers to source fresh ingredients and negotiate pricing.
• Health & Safety Compliance: Ensure the kitchen adheres to health and safety standards. Conduct regular inspections and maintain proper hygiene practices.
• Budgeting & Cost Control: Monitor and control kitchen expenses, including food costs, labor costs, and overhead. Contribute to profitability by managing costs effectively.
• Collaboration: Work closely with restaurant management to plan special events, promotions, and seasonal offerings. Communicate regularly with front-of-house staff to ensure seamless service.

Requirements:

• Proven Experience: Minimum 1 years of experience as a Head Chef or Senior Sous Chef in a high-volume, high-quality restaurant.
• Culinary Expertise: Strong knowledge of a wide variety of cuisines and cooking techniques. Formal culinary training is a plus.
• Leadership Skills: Demonstrated ability to lead and inspire a kitchen team, with strong communication and interpersonal skills.
• Time Management: Ability to work in a fast-paced environment and manage multiple tasks effectively.
• Creativity: Passion for food innovation and staying updated with culinary trends.
• Food Safety Certification: Knowledge of and compliance with local food safety regulations (e.g., ServSafe, HACCP certification).
• Flexibility: Willingness to work evenings, weekends, and holidays as needed.