Executive Chef

4 weeks ago


Wimborne Minster, Dorset, United Kingdom Sussex Inns Full time
Purpose and Scope

The Head Chef plays a pivotal role in overseeing the culinary operations of a kitchen or food establishment. This position requires a high level of expertise, leadership, and organizational skills to ensure the success of the kitchen.

Key Responsibilities
  1. Menu Planning and Development

Develop menus that align with the concept, target audience, and seasonality of the venue. Create innovative and appealing dishes while considering customer preferences, dietary restrictions, and cost-effectiveness.

Food Preparation and Cooking

Oversee the preparation, cooking, and presentation of meals to ensure consistency, quality, and timely service. Monitor portion sizes and food quality to meet or exceed customer expectations.

Staff Management and Training

Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Assign duties, establish work schedules, and provide guidance to ensure efficient workflow and a harmonious work environment.

Inventory Management and Control

Maintain inventory levels of food supplies, ingredients, and kitchen equipment. Coordinate with suppliers to ensure timely and quality deliveries. Implement effective storage practices to minimize waste and control costs.

Quality Control and Food Safety

Maintain high standards of food quality, taste, and presentation. Monitor adherence to food safety regulations, sanitation standards, and hygiene practices in the kitchen. Conduct regular inspections and address any issues promptly.

Cost Control and Profitability

Monitor food and labour costs to meet budgetary constraints. Implement strategies to minimize food waste, control portion sizes, and optimize kitchen efficiency. Analyze financial reports and propose adjustments as necessary.

Collaboration and Innovation

Build and maintain positive relationships with suppliers, vendors, and local producers. Stay updated with new ingredients, trends, and cooking techniques. Collaborate with vendors for special events or menu promotions.

Training and Development

Provide ongoing training and mentorship to kitchen staff, fostering their culinary skills, teamwork, and professional growth. Conduct regular performance evaluations and provide constructive feedback.

Health and Safety Compliance

Ensure compliance with local health and safety regulations, including proper food handling, storage, and kitchen cleanliness. Implement and maintain HACCP protocols.

Creativity and Innovation

Stay abreast of culinary trends, techniques, and flavours. Continuously experiment and develop new dishes or variations to keep the menu fresh and exciting.


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