Chef Manager

We are seeking a versatile and passionate Chef Manager to lead kitchen operations while actively participating in meal preparation. Reporting to the General Manager, you will be responsible for the day-to-day management of the kitchen, staff, and the quality of service delivered to our clients.

You will play a key role in team development, food safety compliance, cost control, and the implementation of company programs and standards. Your leadership, attention to detail, and commitment to excellence will help create exceptional dining experiences.

Like you, we are passionate about what we do. We are committed to providing a dynamic work environment and meaningful growth opportunities to help you reach the next level in your career.

Job Responsibilities

• Support the daily operation of the kitchen to a high standard, ensuring compliance with food safety regulations, hygiene requirements, and company policies.
• Assist with menu planning to ensure variety, innovation, and adherence to targeted profit margins.
• Maintain high standards of food quality, presentation, and customer service.
• Manage food ordering and deliveries, ensuring approved suppliers are used and quality standards are met.
• Ensure HACCP procedures and food safety records are properly implemented and maintained.
• Assist with inventory control, staff training, kitchen cleanliness, and workplace safety.
• Work closely with the Head Chef on risk assessments and maintain effective communication with staff and clients.
• Adhere to the company dress code and assist with any reasonable duties required to support kitchen operations.

Qualifications

• Ability to lead kitchen operations and effectively manage multiple tasks simultaneously.
• Strong communication and leadership skills, with the ability to work effectively with staff and customers at all levels.
• Ability to follow and provide clear instructions, both verbally and in writing.
• NVQ Levels 1, 2, and 3 (or equivalent) and a Basic Food Hygiene Certificate.
• 1 to 2 years of experience in a professional or industrial food service environment, including menu planning and HACCP documentation.
• Reliable, self-motivated, flexible, and willing to undertake training as required.