Lead Chef

Maintain and comply with all departmental policies, procedures, and company standards. Ensure the correct use, maintenance, and safe operation of all kitchen equipment. Lead the kitchen team, maintaining high standards of food quality, presentation, cleanliness, and service. Ensure compliance with all food safety, health, hygiene, and HACCP regulations. Supervise and support the kitchen team, promoting a positive and productive working environment. Ensure cooking stations are fully stocked and ingredients are prepared for service. Monitor stock levels, place orders, and manage stock rotation to minimize waste and control costs. Contribute ideas for new dishes, menu development, seasonal specials, and improved presentation. Continuously improve kitchen efficiency, consistency, speed of service, and quality. Lead the kitchen during service, coordinating workflow and resolving operational issues. Maintain excellent communication and teamwork between kitchen and front-of-house staff. Promote the company's loyalty program and support the achievement of business targets.

Requirements: Proven experience as a Chef, or senior kitchen leadership role within a professional kitchen environment. Strong knowledge of food preparation, menu planning, kitchen operations, and culinary techniques. Experience managing, training, and motivating a kitchen team to achieve high performance standards. Excellent understanding of food safety, hygiene regulations, HACCP procedures, and health and safety requirements. Experience with stock control, ordering, supplier management, and cost control. Ability to work under pressure while maintaining quality, consistency, and attention to detail. Creative approach to menu development, seasonal dishes, and food presentation. Fluency in English, both verbal and written communication. Degree or professional qualification in Culinary Studies or equivalent experience. HACCP certification/qualification required.