Executive Chef and Culinary Lead
3 weeks ago
Key Responsibilities:
- Menu Development: Create innovative menus that showcase local ingredients and culinary trends.
- Kitchen Leadership: Oversee and manage all kitchen operations, including scheduling, staff supervision, and teamwork within the kitchen.
- Food Preparation: Be actively involved in cooking and presentation, maintaining consistency and attention to detail in all dishes.
- Cost Management: Manage food costs and budgets, minimizing waste and maximizing profitability.
- Health & Safety Compliance: Ensure the kitchen meets all health, safety, and hygiene regulations, maintaining accurate records for inspections and adhering to HACCP standards.
- Staff Training: Recruit, train, and mentor kitchen staff, fostering a positive work environment and ensuring continuous professional growth.
- Supplier Relationships: Build and maintain strong relationships with local suppliers, negotiating contracts to ensure the best value and quality.
Qualifications: Proven experience as a Head Chef or in a senior kitchen leadership role, preferably in boutique hotels or fine dining establishments. A passion for fresh, seasonal, and locally sourced ingredients. Strong leadership skills with the ability to inspire and manage a small team. Expertise in cost control and budget management. Thorough understanding of health, safety, and food hygiene regulations (e.g., HACCP). Hands-on approach with excellent attention to detail and a creative flair. Strong interpersonal and communication skills to collaborate with staff and engage with guests when needed.
Salary: £62,000 - £72,000 per annum, depending on experience.
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