Part-Time Head Chef — Lead Exceptional Culinary Experiences

Compass Group Ireland; Belfast City District; In loco; GBP 19.000 - 27.000; Part-time

Descrizione del lavoro

Compass Group UK&I in Northern Ireland is seeking a talented Head Chef on a part-time basis (32.5 hours per week) contracted to 42.6 weeks per year. You will lead a high‑quality kitchen, drive food excellence and uphold safety standards in a dynamic environment.

Key responsibilities include menu development, stock control, budgeting and delivering exceptional concepts to clients and customers while maintaining a positive team culture and brand image.

Competenze

• City & Guilds 706/1 & 2 or NVQ equivalent.
• Create a positive work environment where the whole team can thrive.
• Be a brilliant communicator and easily build relationships.
• Have experience in a similar Head Chef role.
• Strive for excellence in an enthusiastic and motivated manner.
• Take initiative and make decisions that are right for our customers.

Mansioni

• Preparing delicious, high-quality food that delights our clients and customers.
• Identifying opportunities to improve our food service.
• Creating a positive kitchen environment where your team feel welcomed and supported.
• Delivering our tasty food concepts to our customers.
• Representing Compass Group UK&I and maintaining a positive brand image.
• Ordering food, looking after stock control and controlling food waste.
• Overseeing kitchen cleaning responsibilities to maintain hygiene standards.
• Managing budgets and successfully meeting financial targets.
• Complying with Food Handling & Hygiene standards.
• Complying with Health & Safety regulations.

Conoscenze

Brilliant communicator

Ability to work under pressure

Timekeeping and reliability

Safety-first mindset

Initiative

Desire to succeed

Formazione

City & Guilds 706/1 & 2 or NVQ equivalent

Descrizione del lavoro

Compass Group UK&I in Northern Ireland is seeking a talented Head Chef on a part-time basis (32.5 hours per week) contracted to 42.6 weeks per year. You will lead a high‑quality kitchen, drive food excellence and uphold safety standards in a dynamic environment.

Key responsibilities include menu development, stock control, budgeting and delivering exceptional concepts to clients and customers while maintaining a positive team culture and brand image.