Executive chef Work, Jobs in Highbridge, Som (with Salaries)

Executive Head Chef
Giovannis Restaurant Group —Cardiff
- £40,000 - £50,000 a year
- Weekend availability
- Hospitality
- Management
- Cooking
- Free parking
- Profit sharing
Quick apply
Executive Chef
Thomas Franks Ltd —Street West
- £75,000 a year
- Full-time
- Hospitality
- Management
- Inventory control
- Employee assistance programme
- Employee discount
Quick apply
2d
Deputy Head of Hospitality
Aramark —Cardiff
- £33,000 a year
- Weekend availability
- Recruiting
- Organisational skills
- Training & development
- Free parking
- Employee assistance programme
1d
Head Chef Kudu 7 (Marylebone)
KUDU —Street
- £55,000 - £70,000 a year
- Weekend availability
- Bar
- Management
- Cooking
Quick apply
1d
Development & Applications Chef II
Kerry —Bristol
- Culinary experience
- Computer literacy
- Quality control
Sous Chef
SONDER RESTAURANT —Pontcanna
- £42,000 - £46,000 a year
- Full-time
- Management
- Cooking
- In-person
- Employee discount
Quick apply
Event Production and Service Chef at Heritage Portfolio
Sodexo —Street
- From £15 an hour
- Cleaning
- Café
- Communication skills
Quick apply
1d
Second Chef / Line Chef
Clouds Dim Sum & Wine Bar —Bristol
- £12.94 - £16.14 an hour
- Part-time
- Cleaning
- In-person
- Business
- Employee discount
Quick apply

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Executive Head Chef
Giovannis Restaurant Group —Cardiff
Proven Head Chef or senior kitchen-leadership experience in a busy restaurant. Head Chef: 3 years (required). Level 3 Food Safety Certificate (required).
£40,000 - £50,000 a year
Quick apply
Executive Chef
Thomas Franks Ltd —Street West
Develop and implement onsite marketing initiatives, with a minimum of two promotions or sales-driving activities each month.
£75,000 a year
Quick apply
2d

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Executive Head Chef

Giovannis Restaurant Group
Cardiff

Quick apply

Job details

Permanent | Full-time
£40,000 - £50,000 a year

Benefits

Free parking
Profit sharing
Paid training
Annual leave
Discounted or free food
Company pension
Company events
Employee discount
On-site parking

Qualifications

Hospitality
Kitchen staff training and mentoring
Management
Food service team management
Stock ordering
Coaching
Cooking
Performance management
Food temperature recording
Food safety and hygiene regulations
Food waste reduction
HACCP
Food safety record keeping
Kitchen team management
Recruiting
Italian cuisine
Purchasing
Kitchen management
Kitchen inventory control
Training & development
Chef experience
Kitchen stock ordering
Food safety
Negotiated procurement
Italian
Leadership
Professional kitchen experience
Negotiation
Vendor performance monitoring
Kitchen experience
Rota coordination

Full job description

GIOVANNIS RESTAURANT GROUP

Join the longest established independent Italian family run restaurant group in Wales

EXECUTIVE HEAD CHEF

Base Pay: £40,000-£50,000 per year
Bonus: a share of service charge and tips under the restaurant’s tronc policy and KPI performance based
Rewards: Holiday pay, pension, paid training, staff meals and discounts, uniform and progression opportunities
Contract: Full-time
Hours: Days, evenings and weekends, with expected hours agreed before offer
Location: Central Cardiff

THE JOB

Lead the kitchen at one of Giovannis restaurants. You will own food quality, kitchen standards, the brigade and the commercial performance of the kitchen.

This is a service-led role. You will cook, lead from the pass and use accurate purchasing, prep, rota and portion controls to protect gross profit without lowering quality.

What you will own

Daily kitchen preparation, service and close-down
Food quality, consistency, presentation and portion control
Menu specifications, specials and events, agreed with restaurant leadership
Food gross profit, purchasing, stock, waste and supplier performance
Demand forecasts and kitchen rotas
Recruitment, training, coaching and retention of the brigade
Clear standards and fair performance management
Ordering, deliveries, storage and stock counts
HACCP, temperature, cleaning and allergen records
Food safety, health and safety and audit readiness
Communication with front-of-house management during every service
Negotiating with suppliers

What we need

Proven Head Chef or senior kitchen-leadership experience in a busy restaurant
Strong fresh-food skills and experience of high-volume service
Direct responsibility for food GP, labour, purchasing, stock and waste
A record of developing chefs and holding standards under pressure
Strong food-safety and allergen knowledge
Calm decisions and visible leadership during service
Italian cooking experience is useful but not essential
Flexibility for evenings, weekends and peak trading periods

How the bonus is measured

The KPI bonus may consider food quality, gross profit, labour, stock and waste, guest feedback, team development and food-safety results. Targets will be agreed in writing.

What we offer

£40,000 depending on experience
KPI bonus in addition to base salary
Company pension
Discounted or free food and employee discount
Training and progression within the group
Company events
Free parking where available

How to apply

Send your CV, cover letter and one example of how you improved food GP, labour, waste or kitchen performance.

Job Types: Full-time, Permanent

Pay: £40,000.00-£50,000.00 per year

Benefits:

Company events
Company pension
Discounted or free food
Free parking
On-site parking
Profit sharing

Application question(s):

Give one example of how you improved food gross profit, labour cost, stock or waste. What did you change, and what was the measurable result?
How did you get into hospitality and why are you still in it?

Experience:

Head Chef: 3 years (required)

Licence/Certification:

Level 3 Food Safety Certificate (required)

Work authorisation:

United Kingdom (required)

Work Location: In person

Quick apply

Refine Your Search

executive chef jobs in highbridge, som

Executive Head Chef

Executive Chef

Deputy Head of Hospitality

Head Chef Kudu 7 (Marylebone)

Development & Applications Chef II

Sous Chef

Event Production and Service Chef at Heritage Portfolio

Second Chef / Line Chef

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