Head Chef & Kitchen Leader — Menu Innovation

Edesia Restaurant Bar & Lounge; Bath; In loco; GBP 50.000 - 60.000; Tempo pieno

Vantaggi offerti da questo lavoro

Competitive salary £50,000-£60,000 per

Full-time, permanent employment

Opportunity to own kitchen operations

Career progression in a growing group

Descrizione del lavoro

Edesia Restaurant Bar & Lounge in Bath is seeking an experienced Head Chef to lead our kitchen, shape menus and drive exceptional guest experiences. This full-time, permanent role offers a competitive £50,000-£60,000 per annum salary, along with opportunities to own kitchen operations and influence culinary direction.

You will manage a busy kitchen, develop seasonal menus, supervise staff, monitor costs and ensure rigorous food-safety standards to deliver outstanding dishes that reflect our

Competenze

• Proven experience as Head Chef in a busy, high-quality restaurant.
• Strong leadership and ability to develop a kitchen team.
• Experience in menu development and costing, maintaining quality.
• Solid knowledge of food safety and allergen regulations.

Mansioni

• Lead, motivate and develop the kitchen brigade to high standards.
• Oversee daily kitchen operations across lunch and dinner services.
• Manage rotas, labour costs and staffing levels.
• Recruit, train and mentor chefs to uphold quality.
• Develop and execute seasonal menus reflecting the restaurant identity.
• Maintain recipe specs, portion control and presentation standards.
• Ensure compliance with food safety and HACCP regulations.

Conoscenze

Leadership

Menu development

Cost management

Food safety

Team coaching

Operational excellence

Descrizione del lavoro

Edesia Restaurant Bar & Lounge in Bath is seeking an experienced Head Chef to lead our kitchen, shape menus and drive exceptional guest experiences. This full-time, permanent role offers a competitive £50,000-£60,000 per annum salary, along with opportunities to own kitchen operations and influence culinary direction.

You will manage a busy kitchen, develop seasonal menus, supervise staff, monitor costs and ensure rigorous food-safety standards to deliver outstanding dishes that reflect our