Head Chef

SUMMARY:
My client, is seeking an experienced Head Chef who is formally trained to join their opening team

The successful candidate must have a minimum of 5 years experience in a professional kitchen, including 2-3 years in a senior kitchen leadership role.

POSITION INFO:
The Head Chef is responsible for the day-to-day management and overall performance of the kitchen, ensuring exceptional food quality, consistency and operational efficiency. Working closely with the Executive Chef and General Manager, the successful candidate will oversee kitchen operations, lead and develop the culinary team, maintain food safety standards and drive cost control and profitability. REQUIREMENTS & EXPERIENCE Minimum 5 years' professional kitchen experience, including 2-3 years in a senior leadership role. Formal culinary qualification advantageous. Strong restaurant and kitchen management experience. Knowledge of food costing, stock control and kitchen financials. Proven ability to lead, train and motivate a kitchen team. Excellent organisational, communication and problem-solving skills. Passion for quality ingredients, creativity and culinary excellence. Flexibility to work evenings, weekends and public holidays. KEY RESPONSIBILITIES Kitchen Operations & Food Quality Oversee daily operations of the Main Kitchen and Pastry Kitchen. Maintain consistent food quality, presentation, portioning and preparation standards. Ensure recipes, plating specifications and preparation methods are followed. Manage kitchen workflow, mise en place and service execution. Ensure menus are delivered in line with the approved culinary direction. Maintain standards during restaurant service and special events. Team Leadership & Development Manage and supervise the Main Kitchen and Pastry Sous Chefs. Oversee and develop the wider kitchen team. Manage staff scheduling, responsibilities and performance. Provide ongoing training, mentoring and performance feedback. Promote teamwork, accountability and effective communication. Menu Development & Cost Control Collaborate with the Executive Chef on menu development and seasonal offerings. Monitor food costs, stock levels, wastage and profitability. Oversee purchasing, inventory and stock rotation. Promote seasonal sourcing, sustainability and waste reduction. Food Safety & Compliance Ensure compliance with food safety, hygiene and health regulations. Oversee food receiving, storage, labelling and handling procedures. Maintain cleaning schedules, temperature records and safety documentation. Ensure kitchen equipment and workspaces are properly maintained. Implement and monitor operational procedures. Financial & Operational Management Monitor food costs, stock variances and kitchen performance. Control purchasing and inventory in line with operational requirements. Identify and address operational inefficiencies and maintenance requirements. Report on costs, wastage and operational performance to the Executive Chef. KEY PERFORMANCE INDICATORS (KPIs) Food quality, consistency and guest satisfaction. Food cost control and profitability. Stock management and wastage reduction. Kitchen productivity and service efficiency. Food safety, hygiene and regulatory compliance. Staff performance, development and retention.