Are you a Chef looking for your next role? As Head Chef you will oversee the day-to-day running of the kitchen and be able to manage, lead, motivate and develop the team. Key Accountabilities As Head Chef, you will be required to stay up to date with trends and kitchen processes including new dishes, overhauling menus and daily specials. You will also be m onitoring and controlling food cost within budgeted guidelines whilst ensuring food wastage is minimised and reported by taking a monthly stock take, managing the inventory and ordering stock as required. Further duties will include (but not limited to): Placing orders dealing with suppliers and ensuring that they supply quality goods. Oversee the food Safety management system. Ensuring that the kitchen staff adhere to quality, hygiene and cleanliness standards. Check, record, and monitor, then act upon temperatures of food items. To ensure that we are in line with the allergen and dietary Regulations 2013 To manage and be responsible for Kitchen Hygiene and updating and reviewing all cleaning schedules Overseeing maintenance of kitchen equipment and organising repairs when needed Timely production of kitchen rota. Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary. Ensure you and the team wear correct clothing and use correct equipment to adhere to Health & Safety guidelines. Manage the team training required to conform to Food Hygiene and food safety legislation and all other Mandatory training requirements Undertake any training required to maintain competency including mandatory training, e.g. Manual Handling To work as a productive and key member of the whole catering team to ensure good relations and an efficient production process. Key skills and experience: The successful candidate will have an NVQ Level 3 in professional cookery or equivalent and Health & Safety and Intermediate Food Hygiene or Equivalent. Good standards of culinary skills, presentation, and attention to detail Understanding of various cooking methods, ingredients, equipment, and procedures Familiar with industry’s best practices to and maintain Health & Safety, EHO and HACCP standards and procedures Excellent record of kitchen and staff management Dietary and Allergen awareness and awareness of modified diets Accuracy and speed in handling emergency situations and providing solutions Working knowledge of various computer software programs Salary and Benefits You will have access to a wide range of benefits which include (but not limited to): Salary of £32,000 - £35,000 per annum with an annual salary review 25 days holiday bank holidays, which increases with the length of service Enhanced maternity & paternity pay Paid emergency leave Professional development opportunities so that you can build your career with us Contributory pension scheme with Royal London Private Medical Insurance with BUPA including access to a private GP service, free screening, and the inclusion of pre-existing conditions. Dental Cover Recognition schemes for employees Eye care scheme with Specsavers Online benefits portal with high street and online shopping discounts Winter flu jabs EAP assistance on a range of topics and concerns About your future team Our culture Our culture of world-class medical excellence is based on our five key values: · Accountable: Taking ownership of the things I say and do · Caring: Treating others as I would like to be treated · Collaborative: Working together to make a winning team · Courageous: Being proud to be different and challenge the norm · Determined: Seeing things through to meet and exceed expectations