Head Chef
Head Chef
Posted on :
31-07-2025
Employer Active
1 Vacancy
Job Alert
You will be updated with latest job alerts via emailValid email field required
Send jobs
Share
Send me jobs like this
Job Alert
You will be updated with latest job alerts via emailValid email field required
Send jobs
Job Description
The Head Chef will be responsible for the strategic and day-to-day leadership of the kitchen team. Youll oversee a full kitchen team develop standard and bespoke menus ensure consistent quality and presentation and manage food cost and inventory control in collaboration with the General Manager.
Salary:
Negotiable
Responsibilities:
Menu Development & Food Standards:
- Design and maintain a catalogue of standard menus for client proposals.
- Create bespoke menus tailored to client needs event type and seasonal availability.
- Ensure menus cater for all major dietary requirements (vegan vegetarian gluten-free etc.) with a clear understanding of allergens and substitutions.
- Champion food quality consistency and presentation across all dishes. Kitchen Operations & Leadership
- Lead train and mentor a kitchen team of six.
- Foster a positive accountable kitchen culture that values collaboration and performance.
- Oversee food preparation and service to ensure timely and high-quality delivery at all events.
Costing Stock and Procurement:
- Collaborate with the General Manager on menu costing to meet margin targets.
- Manage food and supplier ordering stock rotation and inventory systems.
- Monitor and reduce food waste maintaining accurate records of consumption and usage.
- Support the development of bonus structures linked to cost control and waste minimization.
Collaboration & Communication:
- Work closely with the Front of House team to ensure smooth coordination for events.
- Liaise with the Admin/Office team for event planning scheduling and resource management.
- Attend internal planning meetings and contribute to operational improvements.
Health & Safety Compliance:
- Ensure full compliance with food hygiene health and safety and allergen protocols.
- Maintain all necessary kitchen documentation and certifications.
Key Skills:
- Minimum 5 years experience in a Head Chef or Senior Sous Chef role in events banqueting or high-volume kitchens.
- Proven experience designing menus costing and managing kitchen budgets.
- Strong leadership skills with experience managing small to medium teams.
- Exceptional understanding of dietary requirements and allergen management.
- Creative reliable and strong under pressure.
- Strong communicator and collaborator.
- Willing to be hands-on while thinking strategically.
- Adaptable to the changing demands of events and clients.
Employment Type
Full-time
Key Skills
Report This Job
Disclaimer: Drjobpro.com is only a platform that connects job seekers and employers. Applicants are advised to conduct their own independent research into the credentials of the prospective employer.We always make certain that our clients do not endorse any request for money payments, thus we advise against sharing any personal or bank-related information with any third party. If you suspect fraud or malpractice, please contact us via contact us page.
