Head Chef - Llangewydd Arms

The Head Chef is responsible for overseeing all kitchen operations, ensuring high standards of food quality, presentation, consistency, and safety. This role involves menu development, team leadership, cost control, and maintaining smooth kitchen workflow. The Head Chef collaborates with management to deliver an exceptional dining experience and uphold the restaurant’s culinary vision.
Key Responsibilities
Kitchen Leadership & Management

• Lead, train, schedule, and supervise all kitchen staff.
• Foster a positive, professional, and efficient kitchen environment.
• Oversee kitchen workflow to ensure timely preparation and delivery of dishes.

Menu Planning & Execution

• Develop and update menus, specials, and seasonal offerings.
• Test and refine recipes to ensure flavor consistency and creativity
• Stay updated with food trends and incorporate innovative ideas.
  Food Preparation & Quality Control
• Ensure dishes are prepared to established standards of taste, portion, and presentation.
• Conduct regular checks on food quality, freshness, and availability.
• Maintain strict portion control and minimize waste.
  Inventory & Cost Control
• Manage purchasing of ingredients and kitchen supplies.
• Maintain accurate inventory of food and equipment.
• Monitor food costs, labor costs, and overall kitchen budget.
• Build and maintain relationships with suppliers.
  Health, Safety & Compliance
• Enforce food safety, hygiene, and sanitation standards.
• Ensure compliance with all local health regulations and guidelines.
• Conduct regular kitchen inspections and maintain proper documentation.
  Collaboration & Communication
• Work closely with front-of-house staff to ensure seamless service.
• Communicate menu changes, dish details, and special requirements.
• Attend management meetings to provide culinary updates and insights.
  Qualifications
• Proven experience as Head Chef or Executive Chef.
• Culinary degree or equivalent professional training (preferred).
• Strong leadership, communication, and organizational skills.
• In-depth knowledge of kitchen operations, food safety, and culinary techniques.
• Ability to work in a fast-paced, high-pressure environment.