Head Chef

Head Chef focuses on overseeing food storage, preparation, cooking, and serving procedures, ensuring adherence to labelling, temperature checks, allergy management, and effective implementation of the hac.

What the role involves

• Overseeing food storage, preparation, cooking, and serving procedures, ensuring adherence to labelling, temperature checks, allergy management, and effective implementation of the HAC.
• Maintain high standards of cleanliness and hygiene in the kitchen, while monitoring due diligence records and providing guidance on corrective actions.
• Train Chefs and Assistant Chefs in food safety procedures and the HACCP plan, providing ongoing supervision and coaching, and conducting risk assessments to address hazards.
• Ensure adherence to recipe specifications from the Nutritics system.
• Communicate effectively with Front of House colleagues.
• Monitor workplace performance, providing colleagues with regular 1:1 feedback and using coaching and mentoring to assist and encourage development and career progression.

Skills and requirements

• City & Guilds 7061/2 or NVQ equivalent, or relevant industry experience.
• Level 3 food safety and Allergen Management.
• Management Qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
• GCSE Grade A-C English, Maths or Functional Skills L2, resulting in a proficient level of spoken and written English.

Candidate fit

• pace, food quality, hygiene standards, and reliable teamwork

Additional role context

• Maintain precise food ordering to match volume requirements and minimise excess waste.
• Implement effective stock rotation practices.
• Record all kitchen and servery waste using the Sharepoint system, leveraging data for informed production planning.