Head Chef | Royal Albert Hotel
Core
Lead a small, close-knit kitchen team in a pub environment, taking ownership of daily operations, food quality, and cost management.
Role type
Head Chef (hands-on leadership)
Builds
Food service for guests in a pub/hotel setting
Domain
Hospitality / Food Service
Required skills
Kitchen leadership, menu planning, food cost management, inventory control, food safety compliance, team rostering, operational efficiency
Preferred skills
Experience as Sous Chef or Junior Sous Chef, ability to lead from the front, calm under pressure
Technologies
POS systems, inventory management software
Responsibilities
Lead, train, and motivate a small kitchen team; oversee daily preparation and service; maintain food quality, safety, and hygiene standards; manage ordering, stock control, and food costs; coordinate rostering and support recruitment; collaborate with venue management on service delivery.
Seniority
Mid-level, hands-on IC