Support daily kitchen operations to a high standard, ensuring compliance with food safety, hygiene regulations, and company policies
Assist in menu planning to ensure variety, innovation, and adherence to budgeted profit margins
Maintain high standards in food quality, presentation, and service
Manage food orders and deliveries, ensuring approved suppliers are used and quality standards are met
Ensure HACCP procedures and food safety records are properly implemented and maintained
Contribute to stock control, staff training, kitchen cleanliness, and safety
Collaborate with the Head Chef on hazard reviews and maintain strong communication with staff and clients
Uphold company dress code and assist with any reasonable tasks related to kitchen operations

Able to lead kitchen operations in the Head Chef’s absence
Strong communication and leadership skills with staff and customers at all levels
Skilled in following and giving clear instructions, both written and verbal
Holds NVQ Levels 1, 2 & 3 (or equivalent) and Basic Food Hygiene certification
1–2 years of experience in professional or industrial catering, including menu planning and HACCP documentation
Reliable, self-motivated, flexible, and willing to undergo training as needed

Chef Manager

Key skills