Head Chef

Purpose of the role To run the kitchen of San Lorenzo: the food, the team, the cost and the compliance. The candidate is accountable for every dish that leaves the pass, for the gross profit the kitchen delivers, for recruiting and developing the brigade, and for the food safety and health and safety standards that keep the restaurant trading lawfully. The role works in close partnership with the General Manager and the front-of-house management team. Key responsibilities Food and menu. Develop, cost and deliver the menu, including specials and seasonal changes; write and maintain dish specifications and recipe cards so every plate is consistent whoever cooks it; taste and check every dish leaving the pass; manage ticket times and the flow of service with the floor. Gross profit and purchasing. Deliver the kitchen gross profit target; cost dishes accurately and review pricing whenever supplier costs move; select and negotiate with suppliers on quality, price and service; order to par levels and control stock, rotation and yields; run stocktakes to schedule and investigate variances; drive down waste, over-portioning and spoilage and keep accurate waste records. Leading the brigade. Recruit, induct, train and develop the kitchen team; set section structure, prep lists and standards; write rotas that match labour to forecast trade and hold kitchen payroll within set percentage of sales; carry out appraisals and manage absence, conduct and performance in line with company policy; build a professional kitchen culture where staff are treated with respect and want to stay. Food safety and allergens. Own and operate the food safety management system (HACCP / Safer Food, Better Business), including delivery, temperature, cooking, cooling and cleaning records; hold overall responsibility for allergen control accurate dish information, separation, labelling and staff training and ensure no allergen request is ever guessed at; maintain the 5*Food Hygiene Rating and host environmental health visits, acting on findings without delay. Kitchen safety and equipment. Maintain risk assessments and safe systems of work for knives, grills, fryers, gas, hot surfaces, machinery, chemicals (COSHH) and manual handling; ensure all staff are trained before using equipment and that young workers are assessed and restricted appropriately; keep the kitchen, cellar, stores and wash-up clean to schedule; report accidents and near misses; arrange servicing, deep cleans, extraction cleaning and repairs and remove unsafe equipment from use. Working with front of house and reporting. Brief the floor team daily on the menu, specials, allergens and any shortages; attend management meetings and support large parties, events and pre-orders; respond constructively to guest feedback on food; report to the General Manager on GP, waste, stock, labour and any compliance issue, and flag risks early. What we are looking for: Experience and requirements Three+ years as a Head Chef, or as a strong Sous Chef ready to step up, in a comparable quality restaurant Demonstrable accountability for kitchen gross profit, food cost and labour cost Strong Understanding and experience in Italian food - served in a face pace. Track record of recruiting, training and retaining a kitchen brigade Legal right to work in the UK; available to work flexibly across a 7-day operation Desirable: Level 3 Award in Supervising Food Safety in Catering and a working command of HACCP. Level 3 Health and Safety or IOSH; allergen management qualification; first aid at work; menu development or new-opening experience. Skills and personal qualities Uncompromising on consistency the same dish, every time, at every seating. Commercially minded: understands that GP is won at ordering, portioning and waste. Leads a calm, professional kitchen; corrects without shouting or humiliating. Organised and disciplined with prep, records and paperwork. Fast, decisive and composed on a busy pass. Collaborative with front of house rather than defensive. Meticulous about hygiene, allergens and safety, and never cuts corners under pressure. Complete personal integrity with stock, ordering and staff. TPBN1_UKCT