Head Chef Job Description
Job Title
Head Chef
Reports To
General Manager / Restaurant Owner / Operations Manager
Job Summary
The Head Chef is responsible for overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, hygiene, and customer satisfaction. The role involves menu planning, staff leadership, stock management, budgeting, and maintaining compliance with food safety regulations.
Key Responsibilities
- Lead and manage all kitchen operations.
- Design and develop seasonal menus and daily specials.
- Prepare and oversee the preparation of high-quality dishes.
- Ensure consistency in food presentation, taste, and portion control.
- Recruit, train, mentor, and supervise kitchen staff.
- Create staff schedules and manage labour costs.
- Monitor food costs and control waste to maximise profitability.
- Order food, ingredients, and kitchen supplies while maintaining appropriate stock levels.
- Ensure compliance with all food safety, HACCP, and health and safety regulations.
- Maintain a clean, organised, and efficient kitchen environment.
- Work closely with front-of-house staff to ensure excellent customer service.
- Handle customer feedback relating to food quality.
- Monitor kitchen equipment and arrange maintenance when required.
- Manage budgets, inventory, and supplier relationships.
- Drive innovation through new dishes and menu development.
Skills and Qualifications
- Proven experience as a Head Chef or Senior Sous Chef.
- Strong leadership and team management skills.
- Excellent culinary knowledge and creativity.
- Experience with menu planning and food costing.
- Thorough understanding of food safety and hygiene standards.
- Strong organisational and time management skills.
- Ability to work effectively under pressure.
- Excellent communication and interpersonal skills.
- Relevant culinary qualification preferred.
- HACCP and food safety certification desirable.
Key Attributes
- Passion for food and hospitality.
- Attention to detail.
- Calm and professional under pressure.
- Strong decision-making skills.
- Positive attitude and excellent work ethic.
- Commitment to continuous improvement and staff development.
Working Conditions
- Flexible working hours, including evenings, weekends, and public holidays.
- Fast-paced kitchen environment.
- Standing for extended periods and lifting kitchen supplies as required.
Performance Measures
- Food quality and consistency.
- Customer satisfaction.
- Food cost and waste control.
- Kitchen cleanliness and compliance.
- Staff retention and development.
- Budget performance.
- Health and safety compliance.
Pay: €60,000.00-€70,317.51 per year
Benefits:
Work Location: In person
