Lead and manage the kitchen brigade, ensuring smooth day-to-day operations.

Design and implement seasonal menus that align with our concept and customer expectations.

Ensure consistent quality and presentation of all dishes served.

Manage food purchasing, stock control, and costings to meet GP targets.

Maintain compliance with health & safety, food hygiene, and HACCP standards.

Recruit, train, and develop kitchen staff, promoting a positive and productive work environment.

Work closely with front-of-house and management teams to deliver an exceptional dining experience.

Monitor and control kitchen budgets, wastage, and labour costs.

Proven experience as a Head Chef or Senior Sous Chef in a similar environment.

Strong leadership and communication skills.

Excellent knowledge of kitchen operations, menu planning, and food cost control.

Up-to-date food hygiene certification (Level 3 minimum).

Ability to work under pressure and maintain high standards in a fast-paced environment.

Passion for food, creativity, and commitment to continuous improvement.

Competitive salary and performance-related bonuses.

Opportunities for career progression and development.

Staff meals on duty.

Company discounts and incentives.

Support the Head Chef in the daily running of the kitchen, ensuring high standards are maintained at all times.

Oversee the preparation, cooking, and presentation of dishes to company standards.

Lead and motivate the kitchen team, particularly in the absence of the Head Chef.

Assist with menu planning, food cost control, stock management, and supplier orders.

Ensure compliance with food hygiene, health & safety, and HACCP regulations.

Train, mentor, and support junior kitchen staff to maintain a skilled and efficient team.

Monitor portion control and waste to ensure profitability.

Proven experience as a Sous Chef or strong Senior Chef de Partie ready to step up.

Solid understanding of kitchen operations and food safety practices.

Strong leadership skills with the ability to remain calm under pressure.

Passion for cooking, attention to detail, and a commitment to quality.

Up-to-date food hygiene certification (Level 2 minimum, ideally Level 3).

Excellent communication and teamwork abilities.

Competitive salary and tips/service charge (if applicable).

Opportunity for career progression within a growing business.

Staff meals on shift.

Training and development support.

Manage and take responsibility for your section, ensuring consistent quality and presentation of all dishes.

Prepare and cook dishes to specification, following recipes and guidelines provided.

Work efficiently under pressure to meet service demands.

Support junior chefs and assist with their development and training.

Maintain cleanliness and organisation of your section, adhering to food safety standards at all times.

Assist with stock rotation, ordering, and reducing food waste.

Previous experience as a Chef de Partie or strong Commis Chef ready to step up.

Good understanding of food hygiene, health & safety, and kitchen best practices.

Ability to work well in a team and communicate effectively with colleagues.

Passion for cooking and a desire to learn and grow within the role.

Food Hygiene Certificate (Level 2 minimum).

Competitive salary and potential service charge/tips.

Opportunities for progression and training within a professional kitchen.

Staff meals on shift.