The Role is responsible for the overall management of the kitchen operation, including food production, staff supervision, menu execution, food safety compliance, stock control, and maintaining consistent food quality standards. The role ensures that all food produced meets organisational, safety, and customer expectations. Key Responsibilities Kitchen Operations Lead and manage daily kitchen operations Ensure consistent preparation and presentation of all dishes Maintain portion control and product consistency. Oversee food preparation, cooking, and finishing processes Ensure production schedules are followed. Team Leadership Supervise kitchen staff and assign duties Train staff in recipes, cooking techniques, and kitchen procedures. Monitor staff performance and provide guidance. Support recruitment and onboarding of kitchen staff Maintain a positive and professional kitchen environment. Food Safety and Compliance Ensure compliance with UK Food Safety regulations and company procedures. Maintain HACCP and SFBB documentation Monitor hygiene standards and cleaning schedules. Ensure correct food storage, labelling, and temperature control Support EHO inspections and audits. Menu and Product Control Ensure recipes and SOPs are followed consistently. Support menu development and product standardisation Monitor food quality and presentation standards. Ensure allergen controls are followed Stock Control

Ensuring all incoming stock is checked for quality and shelf life before use Wastage reduction and documentation Ensuring all products are properly labelled to facilitate FIFO Batch Control and Storage Optimisation Predictive Ordering Required Skills and Qualifications Minimum of 3 years experience as a Head Chef, Kitchen Manager or in a similar culinary management role. Extensive background in food production across African Cuisines. Minimum of a Level 3 Food Safety and Hygiene Certificate Experience with basic budget management, invoicing and financial reporting. Strong team management skills with the ability to motivate staff and foster teamwork. Excellent communication and interpersonal abilities. Solid understanding of food safety regulations, Stock Control and best practices in kitchen hygiene. Proficiency in basic management software and Microsoft Office Suite. Strong organisational and problem-solving skills. Ability to work in a fast-paced environment and adapt to changing priorities. Preferred Qualifications Customer-focused approach with an eye for sales opportunities and trend awareness. Level 4 Food Safety and Hygiene Certificate or above Bachelors degree in Food Science and Nutrition, Diploma in Culinary Arts or in a relevant field or equivalent experience Benefits: Employee discount Employee account Excellent wellbeing support Free Onsite Parking Customised Learning and Development Plan Language: English (required)

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