Senior head chef Work, Jobs in Davyhulme, Gtm (with Salaries)

Head Chef
Sushi Mami —Manchester
- £45,000 - £55,000 a year
- Weekend availability
- Management
- English
- Quality control
Quick apply
4d
Head Chef
Oppio Lounge —Altrincham
- £37,000 - £44,500 a year
- Overtime
- Hospitality
- Bar
- Management
- Employee discount
Quick apply
Head Chef
Gooey —Manchester
- £37,000 - £43,000 a year
- Full-time
- Inventory control
- Bakery
- Recruiting
- Employee assistance programme
- Referral programme
Quick apply
11d
Head Baker
Bents Garden & Home —Warrington
- £34,000 - £36,000 a year
- Weekend availability
- Inventory control
- Bakery
- Organisational skills
- Free parking
- Annual leave
Quick apply
GiGi - Senior Sous Chef
GIGI Gusto Griglia —Manchester
- Up to £50,000 a year
- Weekend availability
- Team management
- Recruiting
- Organisational skills
Quick apply
4d
Head Chef
Brunning & Price - The Clog & Billycock —Blackburn
- Up to £44,000 a year
- Full-time
- Management
- Cooking
- Leadership
- Employee discount
- Referral programme
Quick apply
Hotel Kitchen - Team Leader
Premier Inn —Sale
- Up to £14.31 an hour
- Full-time
- Inventory control
- Hotel
- Team management
- Employee discount
Quick apply
11d
Senior Sous Chef
Great Northern Market —Manchester
- Up to £42,000 a year
- Full-time
- Hospitality
- Inventory control
- Sales
- Free parking
- Annual leave
Quick apply
Roving Head Chef
Brunning & Price —Bolton
- Up to £40,000 a year
- Full-time
- Leadership
- Employee discount
- Referral programme
Quick apply
4d
Head Chef
Panadero Lounge —Macclesfield
- £37,000 - £44,500 a year
- Overtime
- Hospitality
- Bar
- Management
- Employee discount
Quick apply
6d
Assistant Head Chef /Sous Chef
Zizzi —Manchester
- £13.50 an hour
- Weekend availability
- Mentoring
- Training & development
- Restaurant
- Employee discount
- Flexible schedule
Sous Chef
P.Louise —Stockport
- £37,500 a year
- Weekend availability
- Management
- Culinary experience
- Cooking
Quick apply
Senior Sous Chef
Brunning & Price - The Hayhurst Arms —Bostock Green
- £37,000 - £42,200 a year
- Full-time
- Cooking
- Hotel
- Leadership
- Employee discount
- Referral programme
Quick apply
12d
Senior Sous Chef
Brunning & Price - Sutton Hall —Macclesfield
- Up to £36,000 a year
- Full-time
- Hotel
- Leadership
- Hotel experience
- Employee discount
- Referral programme
Quick apply
5d
Senior Pizzaiolo
The Social osteria —Stockport
- £30,000 - £36,000 a year
- Full-time
- Mentoring
- Cleaning
- In-person
- Employee discount
- Flexible schedule
Quick apply
5d
Senior Chef de Partie
Canteena Bar & Grill —Sale
- £14.50 - £16.50 an hour
- Full-time
- Management
- Inventory control
- Mentoring
Quick apply
11d
Roving Chef
Brunning & Price —Bolton
- £35,000 - £40,000 a year
- Full-time
- Hotel
- Hotel experience
- Employee discount
- Referral programme
Quick apply
Pastry Chef
Doux Chaton Vietnamese Kitchen —Manchester
- From £30,000 a year
- Full-time
- Culinary experience
- Cooking
- Hotel
- Employee discount
Quick apply
Head Chef
Prezzo Italian —Ellesmere Port
- £16.00 - £16.48 an hour
- Full-time
- Mentoring
- Leadership
- Employee discount
Quick apply
13d
Head Pizzaiolo/Head Pizza Chef
Rudy's Pizza —Manchester
- £39,250 a year
- Full-time
- Management
- Inventory control
- Training & development
- Employee discount
Quick apply
11d

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Head Chef

Sushi Mami -
Manchester

Quick apply

Job details

Full-time
£45,000 - £55,000 a year
4 days ago

Qualifications

Supplier ordering
Cost management
Kitchen staff training and mentoring
Goods-inward inspection
Management
Food service team management
Stock ordering
Food production cooking and frying
Stakeholder liaison
Food hygiene
Internal department liaison
English
Cost control
Performance management
Food safety and hygiene regulations
Menu planning
Level 2 Food Hygiene Certificate
Food waste reduction
FIFO
HACCP
Meal preparation
Quality control
Kitchen team management
Recruiting
Product rotation
Cleaning
Food Hygiene Certificate
Cleaning kitchen equipment
Kitchen inventory control
Stock replenishment
Chef experience
Salad preparation
Kitchen stock ordering
Stocktaking
Stock coordination
Communication skills
Professional kitchen experience
Negotiation
Stock rotation
Rota coordination

Full job description

About Us

We are a well-established Japanese restaurant (All You Can Eat Buffet) in Manchester city centre, serving authentic Japanese cuisine. We are looking for an experienced and highly capable Head Chef to lead our kitchen team to the next level.

The Role

This is not just a cooking role. We need a strong leader who can take full ownership of the kitchen – from managing people and suppliers to working closely with the General Manager and Front of House team.

Key Responsibilities

Kitchen Management & Leadership – STRONG ability required:

Take full responsibility for all kitchen operations
Recruit, train, and develop kitchen staff
Build a strong, reliable, and motivated kitchen team
Create and manage staff rotas/shift schedules
Conduct regular performance reviews and team meetings
Maintain a positive, professional, and disciplined working environment
Lead by example in terms of punctuality, attitude, and work ethic

Communication & Coordination:

Report to and follow the instructions of the General Manager
Work closely with the Front of House (FOH) team – ensure smooth communication between kitchen and service staff
Attend daily briefings with FOH to review reservations, special requests, and potential issues
Liaise and negotiate with suppliers – order products, resolve delivery issues, maintain good relationships

Menu & Food Preparation – expertise required in:

Sushi (nigiri, maki, uramaki, gunkan, temaki)
Sashimi (various cuts and presentation)
Teppanyaki (live cooking)
Grill (Yakitori / Robata – skewers, meats, seafood, vegetables)
Japanese-style stir-fry (yakisoba, teppanyaki-style)
Ramen (broth, toppings, noodle preparation)
Japanese salads and dressings
Tempura and other fried items
Donburi and other hot dishes

Stock & Order Management:

Order all food supplies (seafood, meat, vegetables, dry goods)
Receive and inspect deliveries – check quality, quantity, and freshness
Manage stock rotation (FIFO – First In First Out)
Conduct regular stocktakes and maintain accurate inventory records
Control food waste and manage food cost within budget

Kitchen Equipment & Maintenance:

Ensure all equipment (grills, teppanyaki plates, fryers, fridges, freezers, extractors) is properly used, cleaned, and maintained
Report faults and arrange repairs promptly
Train staff on the safe use of all kitchen equipment

Quality Control & Compliance:

Ensure all dishes meet our quality standards (taste, presentation, portion size)
Maintain full compliance with UK Food Safety and Hygiene regulations (HACCP)
Keep the kitchen clean and organised – lead daily and weekly cleaning schedules
Ensure all staff follow proper hygiene procedures

Requirements – Essential

Experience: Minimum 1 year as a Head Chef or Senior Sous Chef
Management: Strong proven experience managing a kitchen team – including recruiting, training, rostering, and performance management
Communication: Excellent communication skills – able to liaise with GM, FOH team, and suppliers professionally
Culinary Skills: Expert in all the Japanese dishes listed above (sushi, sashimi, teppanyaki, grill, stir-fry, ramen, salads, etc.)
Stock Control: Experienced in ordering, receiving, stocktaking, and waste control
Cost Control: Understand food cost percentage and work within budget
Equipment Knowledge: Familiar with Japanese kitchen equipment (teppanyaki griddles, robata grills, sushi fridges, etc.)
Food Safety: Valid UK Food Hygiene Certificate (Level 2 or above) – or willing to obtain before starting
Language: Fluent English communication skills (spoken) to liaise with suppliers and FOH team
Eligibility: Right to work full-time in the UK

Requirements – Desirable

Experience opening a new restaurant or launching a new menu
Menu costing and recipe standardisation experience
HACCP Level 3 or above
Experience with EPOS ordering systems
Experience managing kitchen payroll/hours reporting

Working Hours

Full-time, including weekends as required

Typical shift: 11:00 – 22:00

Must be flexible to work evenings, weekends, and bank holidays

Salary

Competitive, depending on experience (DOE)

Discussed at the interview stage

Pay: £45,000.00-£55,000.00 per year

Ability to commute/relocate:

Manchester M1: reliably commute or plan to relocate before starting work (required)

Experience:

Head Chef: 1 year (required)

Language:

English (required)

Work authorisation:

英国 (required)

Work Location: In person

Quick apply

Refine Your Search

senior head chef jobs in davyhulme, gtm

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