This role involves menu creation, kitchen management, and ensuring that high-quality, traditional and contemporary British dishes are prepared and presented to the highest standards.

The Head Chef leads the kitchen team, maintains hygiene standards, and manages inventory and cost control to maximize efficiency and profitability.

- Lead, train, and supervise a team of chefs, cooks, and kitchen staff, fostering a positive and collaborative work environment.

- Oversee the daily operations of the kitchen, ensuring efficient workflow, proper delegation of tasks, and smooth service.

-Ensure that all dishes leaving the kitchen meet the restaurant's quality standards in terms of taste, texture, and presentation.

-Develop and maintain relationships with local suppliers to source fresh, high-quality ingredients that align with British cuisine.

-Train staff on proper hygiene practices, food handling, and safety protocols.

-Handle customer feedback related to food quality and make improvements where necessary.

-Excellent communication and interpersonal abilities to lead and motivate a diverse kitchen team.

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