Head Chef/Kitchen Manager (2614-HCKM)

Our client is seeking to recruit a seasoned and proactive Head Chef/Kitchen Manager to lead the kitchen operations who will report to the General Manager or Owner.

This key leadership role is integral to ensuring an exceptional dining experience and contributing significantly to their business's profitability and growth.The ideal candidate will be highly experienced, hands-on, and responsible for all aspects of the kitchen, from food quality and team management to cost control and the implementation of effective kitchen systems. This role directly influences both customer satisfaction and the financial performance of the establishment.

Responsibilities:

Kitchen Operations

• Oversee all aspects of food preparation and service to guarantee consistency and high quality.
• Maintain rigorous standards during both prep work and busy service periods.
• Ensure all dishes are delivered promptly, even in a fast-paced environment.

Cost Control and Profitability

• Manage and optimise food costs with a target range of 28-35%.
• Control portion sizes and actively work to minimise food waste.
• Monitor inventory levels to reduce losses from spoilage or poor stock management.
• Collaborate with management on supplier selection and purchasing decisions.

Team Management

• Lead, train, and supervise all kitchen staff, including cooks, commis, and kitchen helpers.
• Foster discipline, organisation, and efficiency within the team environment.
• Develop and manage staff schedules to ensure adequate coverage during service hours.
• Encourage skill development within the team to decrease reliance on key individuals.

Systems and Organisation

• Implement and maintain standardised recipes and kitchen procedures.
• Establish clear prep lists, production plans, and streamlined kitchen workflows.
• Ensure robust stock management and ordering systems are in place.
• Participate in menu development as required.

Hygiene and Compliance

• Ensure full compliance with food safety and hygiene regulations at all times.
• Maintain a clean and well-organised kitchen environment.
• Observe and enforce all relevant local regulatory requirements.

Profile:

• 5-10 years of experience in kitchen operations is essential.
• At least 2-3 years in a leadership role such as Head Chef or Sous Chef.
• Proven experience within high-volume restaurants, pubs, or hotels.
• Strong understanding of food cost control and kitchen economics.
• Demonstrated ability to effectively manage and lead a kitchen team.
• Highly organised, disciplined, and able to perform under pressure.
• Exhibits strong leadership and accountability.
• Hands-on approach and operational focus.
• Keen attention to detail with an emphasis on consistency.
• Cost-conscious and commercially informed.
• Able to remain calm and composed during demanding service periods.
• This position requires a balance between day-to-day operational duties and broader management capabilities.
• Willing to work evenings, weekends, and public holidays.
• Experience in setting up systems to support the scaling of operations is considered a strong advantage.