Head Chef

• Maintain exceptional standards of food quality in taste, presentation, and service.
• Demonstrate attention to detail and creative flair across all food offerings.
• Develop diverse menus that reflect the venue's ethos.
• Ensure compliance with all legislative requirements related to Allergen Management, Food Safety, Health and Safety, and HACCP.
• Regularly cost ingredients and dishes to achieve target food GP using a robust recipe management system.
• Foster a positive, safe, and motivated working environment for the kitchen team and foster good communication with front of house staff.
• Maintain effective communication channels within the catering team.
• Achieve monthly financial targets through proactive stock control and reducing wastage.
• Ensure all Health and Safety legislation is followed, including HACCP, COSHH, fire procedures, and first aid protocols.
• Maintain food safety standards, including allergen management, customer info, and safe handling practices.
• Keep onsite risk assessments current and ensure staff are trained on legislative requirements.
• Oversee proper maintenance, cleanliness, and safety of equipment; report issues promptly.

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• Experience as a Head Chef or Executive Chef in a similar venue or culinary environment
• Extensive knowledge of various cuisines and cooking techniques
• Experience managing kitchen operations, including inventory, ordering, and budgeting
• Track record of menu development and innovation
• Experience leading and training kitchen staff
• Knowledge of health and safety regulations and food hygiene standards
• Ability to work under pressure and handle stressful situations
• Attention to detail and high standards of quality
• Financial acumen related to cost control and profit margins
• Relevant culinary certifications or qualifications
• Knowledge of current food trends and industry innovations
• Experience with staff recruitment, training, and development

Sodexo