Job Title

Head Chef, Newcastle, 37,000 pa All day Bistro, Fresh food led kitchen Straight shifts, great work/life balance, hourly rate The Benefits include: Superb salary based on an hourly rate, get paid for every hour you work. Above average tips 5 straight shifts over 7 only open 3 evenings, great work/life balance Flexible working rota, based on a 48 hr working week Full menu autonomy alongside the owner Compact kitchen with all the latest kit and equipment Pension scheme About our client Our clients operate this all day Bistro in Newcastle & pride themselves on delivering fast paced interesting all day dining experiences through thier commitment to fresh, innovative cuisine and impeccable service. The well proportioned kitchen is the heart of the operation, and we're seeking a talented and passionate head chef to head up the kitchen of 3 in this faced paced kitchen Job Overview We are looking for an experienced and dynamic Head chef/Kitchen Manager to oversee all aspects of the kitchen operations. The ideal candidate will have a strong background as a head chef, a passion for fresh food, and the ability to thrive in a fast-paced environment. This role requires a combination of fresh food production and service at a fast pace, menu planning, leadership skills, and business acumen to ensure the smooth running of our kitchen and maintain our high standards of food quality and customer satisfaction. Key Responsibilities Menu Development and Implementation: Collaborate with the hands on owner operators to create and update seasonal menus Develop new recipes and improve existing ones to keep our offerings fresh and exciting Ensure all menu items are consistently prepared to the highest standards Kitchen Staff Management: Recruit, train, and supervise kitchen staff Create and manage staff schedules to ensure optimal coverage during peak hours Conduct regular performance evaluations and provide constructive feedback Foster a positive and collaborative work environment Stock and Supply Management: Oversee purchasing and stock control for all food and kitchen supplies Establish and maintain relationships with suppliers Implement systems to minimise waste and control food costs Ensure proper storage and rotation of all food items Quality Control and Food Safety: Maintain the highest standards of food quality, presentation, and safety Ensure compliance with all health and safety regulations Conduct regular kitchen inspections and implement improvements as needed Stay up-to-date with industry trends and best practices in food safety Operational Efficiency: Optimise kitchen workflows to improve efficiency and reduce wait times Implement and maintain standard operating procedures for all kitchen processes Collaborate with front-of-house staff to ensure seamless service Identify areas for improvement and implement solutions to enhance overall kitchen performance Financial Management: Work within established budgets for food, labour, and equipment costs Analyse financial reports and make data-driven decisions to improve profitability Implement cost-saving measures without compromising food quality Requirements Proven experience as a Head Chef or in a similar senior chef position, a strong Sous chef ready for the move up would be considered Proven knowledge of British & European cuisine Strong leadership and team management skills Excellent communication and interpersonal abilities Ability to work effectively under pressure in a fast-paced environment If this sounds like the ideal position for you then send your CV and cover letter through the link here, to hear of similar positions in the region & beyond then give Eddy Nuttall a call here in the Dish hospitality Offices TPBN1_UKCT