Head Chef — Lead Creative Kitchen & Menu

Umami; Hemel Hempstead; On-site; GBP 45,000 - 65,000; Full time

Benefits offered by this job

Competitive salary

Career growth opportunities

Collaborative environment

Influence on culinary direction

Job summary

Umami in Hemel Hempstead is seeking an experienced Head Chef to lead our kitchen team, deliver high-quality dishes, and inspire creativity while ensuring consistency with our standards.

You will oversee food preparation, manage inventory, control costs, and ensure strict health and safety compliance. This leadership role requires mentoring staff and collaborating with management to plan menus and events.

Qualifications

• Experience as Head Chef or senior kitchen leader.
• Knowledge of cooking techniques and ingredients.
• Strong leadership and team management.
• Knowledge of food safety regulations.
• Ability to manage costs and inventory.
• Excellent communication with front-of-house and management.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Lead the kitchen team and ensure smooth operations and high-quality meals.
• Oversee food preparation, cooking, and presentation to standards.
• Maintain inventory, control stock, and minimize waste.
• Recruit, train, and evaluate kitchen staff.
• Ensure health and safety compliance and clean kitchen environment.
• Plan and execute menu specials, promotions, events.
• Monitor kitchen costs including food, labor, overhead.
• Maintain quality control and consistent presentation.
• Lead by example and foster positive team culture.
• Ensure equipment is maintained and repairs coordinated.
• Handle customer complaints regarding food.
• Monitor cleanliness and safety per regulations.

Skills

Leadership

Culinary expertise

Menu development

Food safety

Job description

Umami in Hemel Hempstead is seeking an experienced Head Chef to lead our kitchen team, deliver high-quality dishes, and inspire creativity while ensuring consistency with our standards.

You will oversee food preparation, manage inventory, control costs, and ensure strict health and safety compliance. This leadership role requires mentoring staff and collaborating with management to plan menus and events.