Job Description

The Head Chef will be responsible for overseeing all kitchen operations, ensuring high standards of food quality, presentation, and consistency across all dining offerings.



You will lead menu planning and development, manage food preparation and service, and maintain compliance with hygiene and safety regulations. Responsibilities also include cost control, stock management, supplier relations, and ensuring operational efficiency in a busy kitchen environment.



Reporting to senior management, you will lead, manage, and mentor a dedicated kitchen team, fostering a positive, disciplined, and collaborative work environment. Strong leadership presence, clear communication, and the ability to work under pressure while maintaining the highest culinary standards are essential.



The ideal candidate will bring creativity, technical skill, and operational savvy to this role, with a focus on delivering memorable experiences for guests while maintaining financial discipline.



Proven experience as a Head Chef or Senior Sous Chef within a hospitality environment



Strong leadership, organisational, and communication skills



Excellent understanding of food costing, budgeting, and stock control



Passion for seasonal, fresh, and locally inspired cuisine



Ability to perform under pressure and lead a team effectively



Relevant culinary qualification preferred



Stable work history and fully referenceable



Between 3 - 5 Years