Head Chef
| Posting date: | 09 June 2026 |
|---|---|
| Hours: | Full time |
| Closing date: | 09 July 2026 |
| Location: | CV21 2SG |
| Remote working: | On-site only |
| Company: | LR SS UK LTD |
| Job type: | Permanent |
| Job reference: |
Summary
As Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the consistent preparation of authentic Indian cuisine, managing kitchen staff, and maintaining food safety and hygiene standards. This is an excellent opportunity for a skilled chef with strong leadership abilities and a passion for Indian cooking.
Key Responsibilities
Lead and manage all aspects of kitchen operations.
Prepare and oversee the production of high-quality Indian dishes, including curries, tandoori specialities, biryanis, and regional cuisine.
Develop and enhance menus while maintaining authenticity and profitability.
Train, supervise, and motivate kitchen staff to ensure high performance and teamwork.
Monitor food quality, portion control, and presentation standards.
Manage stock levels, supplier relationships, and kitchen inventory.
Ensure compliance with all food safety, hygiene, and health and safety regulations.
Control food costs and minimise waste while maintaining quality standards.
Plan staff rotas and manage kitchen scheduling effectively.
Work closely with management to improve customer satisfaction and business performance.
Skills required
Proven experience as a Head Chef, Senior Sous Chef, or similar leadership role within an Indian restaurant. Extensive knowledge of traditional and contemporary Indian cuisine. Strong leadership, communication, and team management skills. Ability to work effectively under pressure in a fast-paced environment. Excellent knowledge of food hygiene, HACCP, and health and safety regulations. Experience in menu development and food cost control. Passion for delivering exceptional food and customer experiences. Relevant culinary qualifications are desirable.
Key Responsibilities
Lead and manage all aspects of kitchen operations.
Prepare and oversee the production of high-quality Indian dishes, including curries, tandoori specialities, biryanis, and regional cuisine.
Develop and enhance menus while maintaining authenticity and profitability.
Train, supervise, and motivate kitchen staff to ensure high performance and teamwork.
Monitor food quality, portion control, and presentation standards.
Manage stock levels, supplier relationships, and kitchen inventory.
Ensure compliance with all food safety, hygiene, and health and safety regulations.
Control food costs and minimise waste while maintaining quality standards.
Plan staff rotas and manage kitchen scheduling effectively.
Work closely with management to improve customer satisfaction and business performance.
Skills required
Proven experience as a Head Chef, Senior Sous Chef, or similar leadership role within an Indian restaurant. Extensive knowledge of traditional and contemporary Indian cuisine. Strong leadership, communication, and team management skills. Ability to work effectively under pressure in a fast-paced environment. Excellent knowledge of food hygiene, HACCP, and health and safety regulations. Experience in menu development and food cost control. Passion for delivering exceptional food and customer experiences. Relevant culinary qualifications are desirable.