Hospitality & Tourism · United Kingdom
Head Chef Brambles
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Job summary
CompanyBrambles
Advertiser typeAgency
CategoryHospitality & Tourism
Subcategory
CountryUnited Kingdom
LocationUnited Kingdom
LanguageEnglish - United Kingdom (en-GB)
Contact
Employment typePermanent
Work hoursFull Time
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Purpose of the role:
To lead the menu direction at Brambles Restaurant & Deli. To implement and uphold values that focus on integrity of cooking, innovative cooking and an overall positive customer experience.
You will be responsible for:
Leading and developing the kitchen team
Designing and evolving our all-day dining, Sunday roast, events, and deli menus
Managing food costs, stock control, and gross profit
Ordering, supplier management, and weekly administration
Maintaining excellent food safety and hygiene standards
Overseeing kitchen maintenance and cleanliness
Working closely with the General Manager and Operations Manager to drive business performance
What we are looking for:
Previous experience as a Head Chef or Senior Sous Chef ready to step up
Strong butchery skills
Food Hygiene Level 3
Excellent leadership and people management skills
Good understanding of GP, food costing, and stock control
Organised and confident managing kitchen administration
Passion for producing high-quality, seasonal food
Experience in developing menus
A comfortable appearing person in social media content promoting the business
Hours:
5 days per week- 4 kitchen service days working on the pass (Mondays are generally treated as an administration days)
Sundays are required during Autumn and Winter
Min. 48 hours
Salary: from £40,000
Pay: From £40,000.00 per year
Benefits:
Company pension
On-site parking
Work Location: In person
To lead the menu direction at Brambles Restaurant & Deli. To implement and uphold values that focus on integrity of cooking, innovative cooking and an overall positive customer experience.
You will be responsible for:
Leading and developing the kitchen team
Designing and evolving our all-day dining, Sunday roast, events, and deli menus
Managing food costs, stock control, and gross profit
Ordering, supplier management, and weekly administration
Maintaining excellent food safety and hygiene standards
Overseeing kitchen maintenance and cleanliness
Working closely with the General Manager and Operations Manager to drive business performance
What we are looking for:
Previous experience as a Head Chef or Senior Sous Chef ready to step up
Strong butchery skills
Food Hygiene Level 3
Excellent leadership and people management skills
Good understanding of GP, food costing, and stock control
Organised and confident managing kitchen administration
Passion for producing high-quality, seasonal food
Experience in developing menus
A comfortable appearing person in social media content promoting the business
Hours:
5 days per week- 4 kitchen service days working on the pass (Mondays are generally treated as an administration days)
Sundays are required during Autumn and Winter
Min. 48 hours
Salary: from £40,000
Pay: From £40,000.00 per year
Benefits:
Company pension
On-site parking
Work Location: In person
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