The Head Chef will lead the kitchen team in delivering outstanding culinary experiences for our guests.
Reporting directly to the General Manager (or Executive Chef), the role requires a combination of creative flair, operational excellence, and leadership skills.
The Head Chef will oversee menu development, food preparation, quality control, and the training and development of kitchen staff, ensuring that every dish meets the highest standards of taste, presentation, and consistency.
Key Duties and Responsibilities Lead, manage, and motivate the kitchen team to ensure high performance, teamwork, and morale.
Develop, plan, and implement creative menus that align with the brand, seasonal produce, and guest expectations.
Design signature dishes and ensure consistent quality, presentation, and portion control.
Oversee all aspects of food preparation, cooking, and service, ensuring standards are maintained during peak service periods.
Manage kitchen operations, including staffing rotas, stock control, ordering, and cost management to meet budgetary targets.
Ensure compliance with all health, safety, and hygiene standards, including HACCP regulations.
Train, mentor, and support junior kitchen staff, fostering skills development and career progression.
Work closely with front-of-house management to coordinate service, optimize workflow, and enhance guest satisfaction.
Monitor kitchen performance metrics, identify areas for improvement, and implement process enhancements.
Stay current with industry trends, new techniques, and ingredients to continually innovate the menu and service.
Handle administrative tasks, including scheduling, performance reviews, and reporting to management.
Requirements / Essential & Desirable Criteria Essential: Proven experience in a professional kitchen as a head chef role.
Strong leadership and team management skills with the ability to inspire and motivate staff.
Demonstrable creativity, flair, and technical excellence in food preparation and presentation.
Excellent organisational, planning, and communication skills.
Experience in menu design, costing, and operational management.
Ability to work effectively under pressure while maintaining high standards.
Knowledge of food hygiene, safety regulations, and best practice standards.
Desirable: Third-level qualification in Culinary Arts, Professional Cookery, or Hospitality Management.
Experience in high-volume, fine dining, or multi-outlet kitchen operations.
Knowledge of current culinary trends, sustainability practices, and seasonal ingredient sourcing.
Experience in staff training, development, and performance management.