Senior Head Chef | Lead Kitchen & Memorable Dining

Millennium Hotels UK/EU - Careers; Newcastle upon Tyne; On-site; GBP 42,000 - 54,000; Full time

Benefits offered by this job

Group Personal Pension Plan

Life Assurance

Meals Provided on Duty

Employee Discounted Accommodation

Employee Discount on Food & Beverage

Uniform (Laundry)

Eye Care Vouchers

Long Service Awards

Employee of the Month / Year

Recommend a Friend Scheme

Paternity/Maternity/Parental Leave

Free Car Parking

Job summary

Copthorne Hotel Newcastle, part of Millennium Hotels and Resorts, is seeking an experienced Senior Chef to direct all kitchen activities across the F&B function. You will ensure consistency in food quality, hygiene, and cost control while leading a busy kitchen team.

Responsibilities include daily kitchen management, coaching junior chefs, maintaining HACCP standards, and coordinating with other departments to deliver memorable guest dining experiences.

Qualifications

• Proven experience as Head Chef or Senior Chef.
• Strong leadership and coaching skills.
• Knowledge of HACCP and food hygiene regulations.

Responsibilities

• Directing daily kitchen activities, planning and organising workloads ensuring you always have the right staffing numbers.
• Leading by example to junior chefs in all elements of food preparation and service.
• Maintaining knowledge and managing all government Health and Food Safety legislation including HACCP, ensuring checks are completed.
• Developing your team and improving performance through coaching and feedback, setting goals.
• Promoting teamwork and quality service through communication with other departments.
• Ensuring dishes meet brand standards, updating allergen information for all items.
• Maintaining safe storage and inventory to minimise waste and ensure hygiene.

Job description

Copthorne Hotel Newcastle, part of Millennium Hotels and Resorts, is seeking an experienced Senior Chef to direct all kitchen activities across the F&B function. You will ensure consistency in food quality, hygiene, and cost control while leading a busy kitchen team.

Responsibilities include daily kitchen management, coaching junior chefs, maintaining HACCP standards, and coordinating with other departments to deliver memorable guest dining experiences.