About this role
Key Responsibilities: Kitchen Operations Assist in the management of all day-to-day kitchen operations. Prepare and present food in accordance with company recipes and quality standards. Ensure consistent food quality, portion control, and presentation. Develop seasonal specials and contribute to menu updates. Food Safety & Compliance Ensure full compliance with HACCP, food hygiene, health and safety, and legal requirements. Maintain high standards of cleanliness throughout the kitchen and food preparation areas. Conduct regular cleaning schedules and deep-cleaning programmes. Address any actions arising from health inspections or risk assessments. Stock & Cost Control Assist with food purchasing, receiving, storage, and stock rotation. Monitor food costs, waste levels, and kitchen efficiency. Cost menu items to achieve agreed food cost targets. Maintain accurate recipe and kitchen operating procedures. Team Leadership Recruit, train, supervise, and develop kitchen staff. Conduct inductions and ongoing training for team members. Prepare staff rotas in line with business requirements. Ensure staff adhere to uniform, PPE, and attendance policies. Communication & Customer Service Work closely with management and front-of-house teams to ensure smooth service. Conduct pre-service briefings with staff. Respond professionally to customer feedback and complaints. Foster positive relationships with suppliers and colleagues. Requirements Proven experience in a Sous chef, Head Chef, Kitchen Manager, or similar leadership role. Strong knowledge of HACCP, food safety, and kitchen compliance standards. Excellent leadership, communication, and organisational skills. Ability to manage food costs, labour costs, and stock effectively. Passion for quality food, menu development, and team development.