Full-Time Executive Chef

Manage the smooth and efficient operation of the kitchen across multiple outlets, maintaining food quality.

Organise planning, preparation, cooking, and presentation to company and client standards.

Ensure correct issuance, usage, and accounting of supplies for stock takes and food rotation.

Set objectives and oversee daily kitchen operations, including recruitment and selection.

Assess employee performance, identify training needs, and potential.

Continuously update industry knowledge on food trends and ingredients.

Control finances, maximise commercial opportunities, and communicate with the team.

Ensure compliance with Health and Safety, Food Safety, and environmental legislation.

Value food provenance and local sourcing.

Understand the importance of teamwork and relationship-building.

Proven experience in a demanding kitchen at the relevant level.

Have an Intermediate Food Hygiene Certificate or above.

Team player with the ability to negotiate and build relationships with suppliers.

What is the last date for applying to the job?

Which countries are accepted for this remote job?