Job Title: Chef Job Summary: The Chef is responsible for preparing, cooking, and presenting high-quality meals in line with established standards. Working in environments such as restaurants, hotels, care homes, and catering services, the Chef ensures that food is prepared safely, efficiently, and to a high standard while maintaining strict hygiene and food safety regulations. The role also involves menu planning, stock control, and supervising kitchen staff where required. Key Responsibilities: Food Preparation & Cooking: Prepare, cook, and present meals to a high standard Ensure consistency in food quality, taste, and presentation Follow recipes and portion control guidelines Cater for special dietary requirements (e.g., allergies, cultural needs) Kitchen Management: Oversee daily kitchen operations and ensure smooth service Supervise and support kitchen staff, including Kitchen Assistants Ensure all equipment is used safely and maintained properly Assist in planning menus and daily specials Hygiene & Food Safety: Maintain high standards of cleanliness and hygiene in the kitchen Comply with UK food safety regulations and HACCP guidelines Ensure proper storage, labelling, and stock rotation (FIFO) Monitor food temperatures and prevent cross-contamination Stock Control & Ordering: Monitor stock levels and place orders as required Check deliveries and ensure quality and freshness of ingredients Minimise waste and manage portion control effectively Health & Safety: Follow all health and safety procedures Identify and report hazards or equipment faults Ensure a safe working environment for all kitchen staff Administrative Duties: Maintain records related to food safety and hygiene Support kitchen audits and inspections Work within budget constraints and control food costs Training & Development: Participate in ongoing training and development Support the training and development of junior staff Stay updated with current food trends and best practices Qualifications: Relevant culinary qualification (e.g., NVQ Level 2/3 in Professional Cookery or equivalent) Food Hygiene Certificate (Level 2 minimum; Level 3 desirable) Previous experience as a Chef or in a similar role Skills & Attributes: Strong cooking and food preparation skills Good organisational and time-management abilities Ability to work under pressure in a fast-paced environment Attention to detail and high standards of cleanliness Teamwork and leadership skills Creativity and passion for food Physical Requirements: Ability to stand for long periods Ability to lift and carry kitchen supplies Ability to work in a hot and busy kitchen environment Work Environment: Chefs typically work in restaurants, hotels, care homes, or catering facilities. The role often involves shift work, including evenings, weekends, and public holidays, depending on business needs.