Head Chef
| Posting date: | 11 April 2026 |
|---|---|
| Salary: | £32,000 per year |
| Hours: | Full time |
| Closing date: | 11 May 2026 |
| Location: | TA1 2LP |
| Remote working: | On-site only |
| Company: | Taunton buffet Ltd |
| Job type: | Permanent |
| Job reference: |
Summary
Key Responsibilities
Culinary Excellence & Menu Design
Menu Development: Create innovative, seasonal menus that align with the brand’s identity and customer expectations.
Recipe Standardization: Develop and document precise recipes (including allergen data) to ensure consistency across all shifts.
Quality Control: Supervise the preparation and presentation of every dish to ensure it meets established standards before reaching the guest.
Operations & Financial Management
Cost Control: Monitor food wastage and manage stock levels to maintain a target GP (Gross Profit) percentage.
Supplier Relations: Liaise with suppliers to source the best quality ingredients at competitive prices.
Inventory: Conduct weekly/monthly stocktakes and manage orders via the procurement system.
Team Leadership
Rostering: Create efficient staff rotas that balance labor costs with service requirements.
Training: Mentor and train junior chefs, fostering a culture of professional growth and discipline.
Recruitment: Lead the hiring process for kitchen staff and conduct performance reviews.
Compliance & Safety
Food Safety (HACCP): Ensure total compliance with Food Safety and Hygiene standards. Maintain all logs (fridge temps, cleaning schedules, etc.).
Health & Safety: Maintain a safe working environment and ensure all kitchen equipment is regularly serviced.
3. Skills & Qualifications
Experience: Proven experience as a Head Chef or Senior Sous Chef in a high-volume, quality-driven environment.
Certification: Level 3 Food Safety & Hygiene Certificate (or equivalent) is typically mandatory.
Technical Skills: Advanced butchery, sauce making, and plating techniques.
Soft Skills: High emotional intelligence, ability to remain calm under pressure, and strong communication skills.
4. Key Performance Indicators (KPIs)
GP Margin: Consistently hitting or exceeding the food profit target.
Health & Safety Rating: Achieving a 5-star Food Hygiene Rating.
Staff Retention: Low turnover of kitchen personnel.
Customer Satisfaction: Positive feedback regarding food quality and speed of service.
5. Working Conditions
Requires standing for long periods.
Involves working evenings, weekends, and public holidays.
Environment can be high-temperature and high-pressure.
Able to work every weekend.
Culinary Excellence & Menu Design
Menu Development: Create innovative, seasonal menus that align with the brand’s identity and customer expectations.
Recipe Standardization: Develop and document precise recipes (including allergen data) to ensure consistency across all shifts.
Quality Control: Supervise the preparation and presentation of every dish to ensure it meets established standards before reaching the guest.
Operations & Financial Management
Cost Control: Monitor food wastage and manage stock levels to maintain a target GP (Gross Profit) percentage.
Supplier Relations: Liaise with suppliers to source the best quality ingredients at competitive prices.
Inventory: Conduct weekly/monthly stocktakes and manage orders via the procurement system.
Team Leadership
Rostering: Create efficient staff rotas that balance labor costs with service requirements.
Training: Mentor and train junior chefs, fostering a culture of professional growth and discipline.
Recruitment: Lead the hiring process for kitchen staff and conduct performance reviews.
Compliance & Safety
Food Safety (HACCP): Ensure total compliance with Food Safety and Hygiene standards. Maintain all logs (fridge temps, cleaning schedules, etc.).
Health & Safety: Maintain a safe working environment and ensure all kitchen equipment is regularly serviced.
3. Skills & Qualifications
Experience: Proven experience as a Head Chef or Senior Sous Chef in a high-volume, quality-driven environment.
Certification: Level 3 Food Safety & Hygiene Certificate (or equivalent) is typically mandatory.
Technical Skills: Advanced butchery, sauce making, and plating techniques.
Soft Skills: High emotional intelligence, ability to remain calm under pressure, and strong communication skills.
4. Key Performance Indicators (KPIs)
GP Margin: Consistently hitting or exceeding the food profit target.
Health & Safety Rating: Achieving a 5-star Food Hygiene Rating.
Staff Retention: Low turnover of kitchen personnel.
Customer Satisfaction: Positive feedback regarding food quality and speed of service.
5. Working Conditions
Requires standing for long periods.
Involves working evenings, weekends, and public holidays.
Environment can be high-temperature and high-pressure.
Able to work every weekend.