Head chef Work, Jobs in Aust, Gls (with Salaries)

Head Chef
ANNAPURNA —Chepstow
- From £25,000 a year
- Full-time
- Cooking
- Team management
- In-person
- Employee discount
Quick apply
Head Chef
Casa Bianca —Usk
- Up to £45,000 a year
- Full-time
- Cooking
- Driving
- Organisational skills
- Employee discount
Quick apply
Head Chef/Kitchen Manager (FULL TIME POSITION)
La Panza —Bristol
- £40,000 - £50,000 a year
- Full-time
- Culinary experience
- Cooking
- English
- Employee discount
Quick apply
6d
Head Chef
The Botanist —Bath
- Up to £50,000 a year
- Full-time
- IT
- Restaurant
- Employee discount
Quick apply
6d
Head Chef
Blue Diamond Garden Centre —Gloucester
- Full-time
- Cooking
- Team management
- In-person
- Free parking
- Store discount
Quick apply
7d
Head Chef
Woolley Grange Hotel —Bradford-on-Avon
- £50,000 - £55,000 a year
- Weekend availability
- Cooking
- Hotel
- Hotel experience
- Employee discount
Quick apply
2d
Head Chef
Bella Italia Bristol Cribbs —Bristol
- £39,000 - £42,000 a year
- Full-time
- Leadership
- Restaurant
- Employee assistance programme
- Employee discount
Quick apply
Seasonal Head Chef (6 month fixed term contract)
Old Down Country Park —Almondsbury
- From £44,000 a year
- Seasonal
- Microsoft Word
- Hospitality
- Microsoft Excel
- Free parking
- Employee discount
Quick apply
8d
Head Chef
Hallmark Care Homes —Bath
- Up to £50,000 a year
- Weekends only
- Culinary experience
- Hotel
- Leadership
- Employee discount
Head Ramen Chef
Tonkotsu Bath —Bath
- Up to £20.70 an hour
- Full-time
- Hospitality
- Cooking
- IT
- Employee discount
- Referral programme
Quick apply
2d
Head Chef
Fish Tales Clifton village —Bristol
- £700 - £1,000 a week
- Full-time
- Hospitality
- Culinary experience
- Cooking
Quick apply
Head Chef for Poco Tapas Bar, a zero-waste and seasonal kitchen
Poco Bristol —Bristol
- £45,000 - £50,000 a year
- Weekend availability
- Culinary experience
- Cooking
- Team management
- Annual leave
- Employee discount
Quick apply
Head Chef
Flyer —Bristol
- Up to £38,000 a year
- Full-time
- Annual leave
- Employee discount
Quick apply
Head Chef
The Bell Inn —Newport
- £29,000 - £35,000 a year
- Full-time
- Culinary experience
- Cooking
- In-person
- Free parking
- Store discount
Quick apply
Head Chef - Steak House
Bare Grills —Bath
- £27,431.76 - £49,085.21 a year
- Full-time
- Cooking
- In-person
- Leadership
Quick apply
Head Chef / Kitchen Manager
Guerrilla Pub Company Ltd —Bristol
- From £15.25 an hour
- Full-time
- Cooking
- In-person
- Kitchen experience
- Employee discount
Quick apply
Head chef
The Coriander —Newport
- £450 - £500 a week
- Full-time
- Hospitality
- Culinary experience
- Cooking
Quick apply
Head Chef
umami —Gloucester
- £42,000 - £45,000 a year
- Weekend availability
- Cooking
- Team management
- Organisational skills
Quick apply
Head Chef
Urban - BRA_209 —Bristol
- Full-time
- Kitchen experience
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
Elote —Gloucester
- From £30,000 a year
- Full-time
- Casual dining restaurant
- Culinary experience
- Customer service
- Store discount
- Employee discount
Quick apply

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Head Chef

ANNAPURNA -
Chepstow

Quick apply

Job details

Permanent | Full-time
From £25,000 a year

Benefits

Discounted or free food
Employee discount

Qualifications

Food production
Cooking
Catering
Menu planning
HACCP
Team management
Food safety
Leadership
Communication skills
Kitchen experience

Full job description

Head Chef – South Indian Restaurant

Job Type

Full-Time | Permanent

Reports To Directors

About Us

We are a vibrant and growing fresh-food restaurant specialising in authentic South Indian cuisine, with a strong focus on Kerala and Andhra regional dishes. Our menu features traditional North and South Indian Thalis, freshly prepared curries, seafood specialties, vegetarian dishes, and popular South Indian breakfast items including Idly, Dosa, Poori, Vada, Uttapam, and other regional favourites.

We are seeking a passionate, experienced, and hands-on Head Chef who can lead our kitchen team, maintain exceptional food quality, drive menu innovation, and ensure smooth daily kitchen operations.

The Role

As Head Chef, you will be responsible for the overall management of the kitchen, including food preparation, menu creation, stock control, team leadership, training, food safety compliance, and maintaining the highest standards of food quality and presentation.

The successful candidate will have strong experience in South Indian cooking, particularly Kerala and Andhra cuisine, and possess excellent leadership skills to inspire and develop the kitchen team while working closely with the Front of House team, Executive Chef, and Directors.

Key Responsibilities

Kitchen Leadership & Operations

* Lead, organise, and supervise all kitchen operations during preparation and service.

* Ensure smooth and efficient food service while maintaining consistency and quality.

* Manage and motivate kitchen staff, creating a positive, professional, and inclusive working environment.

* Conduct daily team briefings and ensure all staff understand their responsibilities and service expectations.

* Work closely with Front of House management to ensure excellent customer experiences.

Food Preparation & Quality Control

* Oversee the preparation and presentation of all dishes to ensure they meet company specifications and standards.

* Ensure all sections are fully prepared and operational before service begins.

* Monitor food quality, portion control, consistency, and presentation at all times.

* Maintain authentic flavours and cooking techniques associated with Kerala, Andhra, and wider South Indian cuisine.

* Ensure all special orders, dietary requirements, and function menus are executed correctly.

Menu Development

* Create and develop innovative menus featuring authentic South Indian and Indian cuisine.

* Introduce seasonal specials and signature dishes that reflect the restaurant’s concept.

* Continuously review menu performance and recommend improvements.

* Maintain strong knowledge of traditional South Indian breakfast items including:

* Idly

* Dosa varieties

* Poori

* Vada

* Uttapam

* Pongal

* Upma

* Other regional specialties

Stock Control & Cost Management

* Take full responsibility for stock management, ordering, inventory control, and supplier coordination.

* Monitor food costs and kitchen expenditure to maximise profitability.

* Ensure correct stock rotation using FIFO procedures.

* Minimise wastage through effective planning, portion control, and stock management.

* Conduct regular stock checks across kitchen stores, refrigeration units, and dry storage areas.

* Report shortages and ordering requirements promptly.

Team Development & Training

* Recruit, train, mentor, and develop kitchen staff.

* Ensure all new employees are trained to company standards and procedures.

* Provide ongoing coaching to improve skills, productivity, and food quality.

* Foster teamwork, professionalism, and a culture of continuous improvement.

Food Safety & Compliance

* Ensure full compliance with Food Hygiene Regulations, HACCP procedures, and Health & Safety legislation.

* Maintain a clean, organised, and hygienic kitchen environment at all times.

* Ensure all food items are correctly labelled, dated, and stored.

* Monitor cleaning schedules and ensure all areas are cleaned thoroughly after service.

* Report any accidents, maintenance issues, or equipment faults to management immediately.

Essential Requirements

* Proven experience as a Head Chef, Senior Sous Chef, or Kitchen Manager in a high-volume fresh food restaurant.

* Strong expertise in South Indian cuisine, particularly Kerala and Andhra dishes.

* Experience preparing authentic South Indian breakfast menus.

* Excellent knowledge of food safety, HACCP, and kitchen compliance procedures.

* Candidates must possess valid Food Hygiene and Allergen Awareness certifications and be able to provide proof of certification at the time of interview.

* Strong leadership, communication, and team management skills.

* Experience in menu planning, costing, and stock management.

* Ability to work effectively in a fast-paced environment.

* Passion for fresh ingredients, authentic flavours, and high-quality food production.

Desirable Skills

* Experience managing food costs and kitchen budgets.

* Knowledge of North Indian cuisine and Thali preparation.

* Experience catering for functions, events, and large group bookings.

* Strong organisational and problem-solving abilities.

What We Offer

* Competitive salary based on experience.

* Opportunity to lead a growing and respected South Indian restaurant.

* Creative input into menu development and new dish creation.

* Staff meals and employee benefits.

If you are passionate about authentic South Indian cuisine and have the leadership skills to drive kitchen excellence, we would love to hear from you.

Pay: From £25,000.00 per year

Benefits:

Discounted or free food
Employee discount

Work Location: In person

Quick apply

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