Head Chef  

Preparing the food for cooking 

Keeping up with industry trends  

Reviewing the menu and doing inventory 

Following the budget set by the Manager 

Ordering food for the kitchen  

Monitoring food production and food and staff costs 

Training staff 

Managing relationships with distributors and resolving any issues with vendors, promptly 

Ensuring standard portions and quality of dishes 

Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen 

Leadership skills 

Ability to work well under pressure and time constraints 

Creativity to create dishes on brand with the restaurant 

Knowledge of different varieties of foods and ingredients 

Ability to accept criticism 

Ability to maintain an extremely sanitary environment while working 

Communication skills 

Skills needed 

Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards  

Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions  

Ordering kitchen materials and ingredients based on the menu and market demand  

Supervising food preparation in the kitchen and ensuring that customers are satisfied  

Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures  

Maintaining adequate inventory levels and conducting weekly inventories 

Working with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal  

Scheduling shifts by business hours, days, and occasions  

Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials. 

The ability to constantly perform well in a high-pressure and fast-paced environment 

Excellent organisational skills to ensure the smooth running of a kitchen 

In-depth knowledge of all the sections in a kitchen to efficiently manage operations 

Strong leadership skills to effectively manage and motivate a kitchen team 

Solid financial acumen, including the ability to manage a budget 

Creativity and superior culinary skills to create exceptional dishes for an establishment’s menu 

Computer literacy, including a working knowledge of relevant software programs, such as a point-of-sale system and Microsoft Office 

Business acumen to make sound decisions regarding things like menu prices and kitchen processes 

Previous experience required 

Adhoc duties when needed 

Wage: £13.00 per hour (depending on experience)  

Hours: 35+ hours per week 

Please ensure you are able to get home if you are on a late shift.