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 ResponsibilitiesKitchen OperationsLead 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 LeadershipSupervise 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 ComplianceEnsure 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 ControlEnsure recipes and SOPs are followed consistently.Support menu development and product standardisationMonitor food quality and presentation standards.Ensure allergen controls are followedStock ControlEnsuring all incoming stock is checked for quality and shelf life before useWastage reduction and documentationEnsuring all products are properly labelled to facilitate FIFOBatch Control and Storage OptimisationPredictive OrderingRequired Skills and QualificationsMinimum 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 CertificateExperience 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 QualificationsCustomer-focused approach with an eye for sales opportunities and trend awareness.Level 4 Food Safety and Hygiene Certificate or aboveBachelors degree in Food Science and Nutrition, Diploma in Culinary Arts or in a relevant field or equivalent experienceBenefits:Employee discountEmployee account Excellent wellbeing supportFree Onsite ParkingCustomised Learning and Development PlanLanguage:English (required)JBRP1_UKTJ