Cooking an eclectic and exciting mix of dishes from around the world utilising high quality raw ingredients and bespoke cooking methodologies.

Cooking for up to 200+ covers in Brasserie

Working 7/ 8 shifts per week over 5 days.

Full kitchen management and financial responsibility

18 Chefs in brigade

Stock control, ordering & liaising with quality suppliers, invoices, food wastage management, weekly auditing calculating GP / Kitchen team recruitment, rotas, training and development, personnel files, payroll reporting, etc Due diligence: HACCP / COSSH files & procedures, maintenance of kitchen & equipment, cleaning rosters Management meetings

With proven Head Chef experience gained within award winning / quality volume operation , you will have excellent all round skills with a creative approach to menu planning and a real passion to cook

Able to lead a team effectively, you will have a ‘hands on’ management style, have excellent organisation and cost control skills, good levels of technical skill and a desire to learn more. 

With excellent attention to detail and a committed, motivated, flexible working approach,