Head Chef - P'bury
42000 Annual
- Provide overall leadership and management of all kitchen operations to ensure the consistent delivery of cuisine of the highest standard.
- Design, develop, and execute innovative and seasonally inspired menus aligned with current culinary trends and guest preferences.
- Supervise, train, and mentor kitchen personnel, fostering a collaborative and professional team culture.
- Maintain strict compliance with all food safety legislation, hygiene standards, and health regulations.
- Manage stock control, procurement, and inventory to ensure the efficient use of resources and the consistent availability of high-quality ingredients.
- Work in close collaboration with front-of-house management to ensure a seamless and exemplary guest experience.
- Implement and monitor cost control and waste management measures, safeguarding both quality and profitability.
- Cultivate a positive and inspiring workplace culture that encourages creativity, respect, and excellence among all members of the culinary team.
- Comprehensive knowledge of food safety regulations and best practices in professional kitchen operations.
- Demonstrable expertise in culinary arts and fine dining, with a refined approach to presentation and flavour composition.
- Exceptional leadership, communication, and interpersonal skills.
- Highly organised, detail-oriented, and capable of managing multiple priorities in a demanding environment.
- Proven ability to perform effectively under pressure while maintaining composure and professionalism.
- A genuine passion for gastronomy, innovation, and continuous professional development.