Marco Pierre White Restaurant is seeking a dynamic and skilled Head Chef to join our culinary team. The ideal candidate will assist the Executive Head Chef in overseeing the daily operations of the kitchen, ensuring the highest quality standards of food preparation, presentation, and service. You will play a key role in driving culinary excellence while fostering a positive kitchen culture, and maintaining operational efficiency.

• Assist the Executive Head Chef: Support the Executive Head Chef in all kitchen-related operations, including menu development, quality control, and staff management.

• Supervise Kitchen Operations: Oversee daily kitchen activities to ensure that all dishes are prepared to the restaurant's high standards of quality, flavor, and presentation.

• Manage Kitchen Staff: Lead, train, and develop the kitchen team, fostering a collaborative and efficient work environment. Ensure compliance with food safety and hygiene standards.

• Menu Execution and Innovation: Collaborate with the Executive Head Chef on menu development, seasonal offerings, and creative presentation. Ensure consistency in the preparation and presentation of all dishes.

• Inventory and Stock Control: Assist in managing food inventory, ordering supplies, and ensuring the kitchen operates within the allocated budget while minimizing waste.

• Quality Control: Ensure that all ingredients and dishes meet the high-quality standards of the Marco Pierre White brand. Conduct regular tastings and adjust recipes where necessary.

• Health and Safety Compliance: Maintain strict adherence to food hygiene, health, and safety standards. Ensure all kitchen staff are properly trained and compliant with restaurant policies.

• Customer Satisfaction: Work closely with the front-of-house team to ensure an exceptional dining experience for guests. Respond to customer feedback and make adjustments as needed.

• Collaborative Teamwork: Foster a strong working relationship with the Executive Head Chef, kitchen staff, and other departments to achieve seamless service and kitchen efficiency.

• Proven experience as a Head Chef, Sous Chef, or in a similar leadership role within a high-end restaurant.
• A strong understanding of kitchen operations and fine dining standards.
• Excellent leadership, communication, and team-building skills.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Knowledge of food cost control, inventory management, and menu planning.
• Relevant culinary certifications or degree from a recognized institution.
• A passion for culinary excellence and continuous learning.

• Full-time position with flexibility required for evenings, weekends, and holidays.
• Ability to stand for extended periods and work in a high-pressure kitchen environment.

Marco Pierre White Restaurant is seeking a dynamic and skilled Head Chef to join our culinary team. The ideal candidate will assist the Executive Head Chef in overseeing the daily operations of the kitchen, ensuring the highest quality standards of food preparation, presentation, and service. You will play a key role in driving culinary excellence while fostering a positive kitchen culture, and maintaining operational efficiency.

• Assist the Executive Head Chef: Support the Executive Head Chef in all kitchen-related operations, including menu development, quality control, and staff management.

• Supervise Kitchen Operations: Oversee daily kitchen activities to ensure that all dishes are prepared to the restaurant's high standards of quality, flavor, and presentation.

• Manage Kitchen Staff: Lead, train, and develop the kitchen team, fostering a collaborative and efficient work environment. Ensure compliance with food safety and hygiene standards.

• Menu Execution and Innovation: Collaborate with the Executive Head Chef on menu development, seasonal offerings, and creative presentation. Ensure consistency in the preparation and presentation of all dishes.

• Inventory and Stock Control: Assist in managing food inventory, ordering supplies, and ensuring the kitchen operates within the allocated budget while minimizing waste.

• Quality Control: Ensure that all ingredients and dishes meet the high-quality standards of the Marco Pierre White brand. Conduct regular tastings and adjust recipes where necessary.

• Health and Safety Compliance: Maintain strict adherence to food hygiene, health, and safety standards. Ensure all kitchen staff are properly trained and compliant with restaurant policies.

• Customer Satisfaction: Work closely with the front-of-house team to ensure an exceptional dining experience for guests. Respond to customer feedback and make adjustments as needed.

• Collaborative Teamwork: Foster a strong working relationship with the Executive Head Chef, kitchen staff, and other departments to achieve seamless service and kitchen efficiency.

• Proven experience as a Head Chef, Sous Chef, or in a similar leadership role within a high-end restaurant.
• A strong understanding of kitchen operations and fine dining standards.
• Excellent leadership, communication, and team-building skills.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Knowledge of food cost control, inventory management, and menu planning.
• Relevant culinary certifications or degree from a recognized institution.
• A passion for culinary excellence and continuous learning.

• Full-time position with flexibility required for evenings, weekends, and holidays.
• Ability to stand for extended periods and work in a high-pressure kitchen environment.