Head Chef - White Hospitality

About the role

The Head Chef is responsible for the overall success of the restaurant's kitchen operations. The role leads the culinary team, oversees food preparation and presentation, and ensures high standards of food quality, safety and guest satisfaction. It also involves managing kitchen staff, controlling costs, maintaining HACCP and sanitation standards, and working with management on menu development and special events. The position suits someone who enjoys hands-on leadership and creativity in a vibrant, beachside setting.

Key responsibilities

• Lead and supervise kitchen operations, coordinating service, kitchen and bar teams, and oversee daily food preparation, cooking and presentation.
• Maintain cleanliness, organisation and efficiency in the kitchen, and ensure compliance with health, safety, hygiene and HACCP standards.
• Manage inventory, purchasing and suppliers, and monitor food and labour costs while minimising waste.
• Develop, test and implement new menu items in line with the brand and guest preferences, keeping up with culinary trends.
• Recruit, train and mentor kitchen staff, schedule them, and give regular performance reviews and coaching.
• Support special events, promotions and VIP functions, and handle guest feedback and food-related complaints.
• Oversee stewarding, cleaning and equipment maintenance, and inspect kitchens regularly.
• Prepare and review kitchen financial reports, budgets and forecasts, and keep accurate records of inventory and purchases.