Head Chefs, Sous Chefs & Chef de Parties
Core
Lead kitchen operations in a high-volume restaurant and pub environment, ensuring food quality, safety, and service delivery.
Role type
Senior culinary manager (Head Chef/Sous Chef/Chef de Parties)
Builds
High-volume restaurant and pub dining experiences
Domain
Casual dining / Hospitality
Required skills
Kitchen operations management, food safety and hygiene, staff allocation and shift management, stock ordering and inventory control, menu development, recipe adherence, plating standards
Preferred skills
Diploma in culinary arts, experience with TGI Fridays standards
Technologies
POS systems, temperature log reporting tools
Responsibilities
Ensure all meals are cooked to brand standards, follow national recipes and plating guides, manage stock ordering and delivery receipts, allocate staff sections and secondary duties, contribute to menu improvements and special offers, maintain kitchen cleanliness and organization
Seniority
Mid-level, hands-on IC