Head Chef / Junior Head Chef

Job Ref: BH/WM/4202525
Sector: Hospitality & Catering
Job Type: Temporary
Date Added: 09 May 2018
  • Bournemouth, South West, England
  • £11 - £14 per Hour
  • Blue Arrow Bournemouth
  • 01202 038080

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Are you passionate about working in a kitchen and looking for a new career change? Then we have the perfect job for you.

We are currently recruiting for a Head Chef to run a Kitchen for a well-established Restaurant in Bournemouth. Main responsibilities will be the day to day management of the kitchen, including the preparation, production and service of all meals. You will also be ensuring the highest levels of hygiene and cleanliness in all areas of the Catering Department while you monitor wastage and ensure that it is kept to a minimum.

Duties / Responsibilities:

  • Lead by example, setting the pace and standards
  • Train and develop the team to deliver food to a high standard as expected by the Restaurant
  • Manage staff performance, ensuring staff meetings and performance reviews are undertaken on a regular basis
  • Oversee the daily operation of the kitchen which operates 7 days a week on a rota basis;
  • Deal with suppliers and manage ordering and stock control;
  • Meet budgetary requirements;
  • Prepare all or part of any meal to the highest standards, using fresh ingredients wherever possible.
  • Be responsible for the standard of presentation and appearance of food for meals and functions
  • Manage the compilation of menus and trialling recipes.
  • Ensure adequate staffing for daily shifts and allocate duties if required.  Draw up staffing rotas and highlight any staffing issues
  • Monitor wastage to ensure it is kept to a minimum
  • Oversee daily production records including wastage, providing details if required.
  • To receive and action telephone calls and to attend meetings / meet suppliers, if so required
  • Manage the day to day food administration ensuring systems compliance
  • Ensure pre-service checks are carried out before every meal and that the necessary staff are briefed on menu content prior to service
  • Manage deliveries and monitor quality, time lines and availability of orders
  • manage stock rotation and control of stock
  • To maintain the highest levels of hygiene and cleanliness in the kitchen and all areas within the Catering Department.
  • Adhere to all Food Safety and Health and Safety standards.
  • Ensure compliance with all Hazard analysis and critical control procedures.
  • Ensure compliance with all relevant legislation and to assist with visits from the Environmental Health Officer, supplying such information as may be required.
  • Monitor the safety of all departmental equipment and to provide training on any piece of equipment if required.
  • Report any incident or accident, fire, theft, loss, damage, unfit food or any other irregularity concerning the Health and Safety of people, premises or plant and to take such action as appropriate or necessary


  • Proven experience of catering for large numbers, but also experience of fine dining for functions.
  • Good organisational skills and ability to work under pressure, prioritise and meet deadlines.
  • Proven ability to manage and motivate staff
  • Strong team player who can also act on own initiative
  • Good communication skills, with an energetic and flexible approach to work.


  • NVQ Level 3
  • Transport

Salary: Up to £26,000 per annum depending on skills and experience.
Working hours: Average of 39 hours per week, excluding half an hour unpaid meal break per day.  There will be regular weekend and evening work required.
Holiday: 25 days per year plus Bank Holidays.  Where a Bank Holiday falls within the school term, it is a normal working day for which a day in lieu is given.  Holidays to be taken outside of Term Time where possible
Blue Arrow
06/06/2018 09:00:00
GBP 11 11.