Role Overview :
Leads the kitchen by planning, managing, and developing all culinary operations. Implements kitchen strategy, budgets, food costing, and ensures best-in-class food quality, safety, consistency, and service speed.
Key Duties and ResponsibilitiesStrategic Planning & Culinary Development
-Plans, develops, and implements menu changes, seasonal rotations, slice specials, LTOs
-Design recipes and SOPs with detailed yields, cook times, and plating guides.
-Conducts menu engineering: analyses popularity vs. profitability, plans price points, and repositions items to maximise GP.
-Leads tastings and R&D sessions; sets innovation targets and approves final recipes before onboarding the team.
-Owns kitchen P&L lines; sets monthly/weekly budgets
-Builds and maintains recipe costings at PLU level
-Plans and manages portion control, waste logs to reduce variance and improve margins.
-Implements stock control cycles: ordering calendars
-Negotiates pricing, rebates, and delivery schedules with suppliers; reviews alternatives to improve quality-to-cost ratios.
-Defines product specs and approves suppliers against quality, safety, and sustainability criteria.
-Plans purchasing based on sales forecasts and menu mix.
-Examines deliveries.
-Plans, coordinates, and manages daily production: dough schedules, sauce prep, toppings, bake profiles, slicing and service speed.
-Oversees pass management and ticket flow.
-Develops and enforces mise en place lists, prep sheets, and cleaning schedules.
-Implements equipment maintenance plans and coordinates repairs to minimise downtime.
-Ensure health and safety standards
-Supervise, organise, instruct kitchen staff and manage team.
-Build the team structure and headcount plan.
- Develop and implement training programmes.
Essential Requirements
· Minimum 5 years in professional kitchens with 2+ years as Head Chef or Senior Sous Chef managing a high-volume operation.
· Proven track record planning, managing, developing, and implementing kitchen strategies, SOPs, and training frameworks.
· Advanced food costing, budgeting, and inventory management skills with hands-on experience in menu engineering.
· Extensive knowledge of HACCP, food hygiene, and allergen control with valid certifications.
· Strong leadership, communication, and people-management skills; ability to coach, motivate, and hold accountable.
· High proficiency with POS, inventory, and scheduling systems; analytical ability to interpret sales and cost data.
Desirable Requirements
· Experience with New York/ Italian style pizza production and dough management.
·-Experience as a Head Chef or Senior Sous Chef
-Exceptional culinary standards
-Strong leadership and organisational ability
-Solid understanding of food safety and kitchen operations
-Calm, professional and solution-focused under pressure
-Positive, driven and committed to developing others
Pay: From €20.00 per hour
Benefits:
- Bike to work scheme
- Company events
- Employee discount
Work authorisation:
Work Location: In person
