Head Chef

About the role

As the Head Chef you will lead all kitchen operations, create innovative menus and ensure the highest standards of food quality and consistency. You will inspire and manage a team of culinary professionals while collaborating with venue and senior management.

Key responsibilities

• Provide reports on pricing and cost variances in ingredients and products.
• Handle financial reporting and planning, delegating information to the team as needed.
• Instill high team morale, growth and core values.
• Plan annual vacations for the team in an organized manner.
• Recruit suitable candidates to join the kitchen team.
• Coach, counsel, monitor performance and manage documentation.
• Act as the voice of the Kitchen team, communicating with venue management, office team and senior management.
• Ensure team knowledge of dietary restrictions, allergy concerns and ingredients.
• Control inventory and maintain clear communication.
• Contribute to developing new recipes.
• Follow all recipes and preparation sheets.

Required profile

• 10+ years experience in a fast‑paced commercial kitchen, preferably Italian cuisine.
• Ability to deliver quality service in a high‑volume restaurant.
• Willingness to work all shifts, including weekends, public holidays and late nights.
• Strong work ethic and pride in food consistency.
• Excellent communication, organization and time‑management skills.
• Demonstrated knowledge of food safety standards.
• Innovative, passionate and enthusiastic attitude.
• Completed Culinary Training (Commercial Cookery) or equivalent qualification.
• Reliable, flexible and team‑focused mindset.
• At least three references from previous venues.