Chef

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We are seeking a highly motivated, self-sufficient, and versatile Sole Charge Chef to run our standalone kitchen and service unit independently. In this unique role, you will be the sole operator on-site, taking complete ownership of the entire daily cycle-from food preparation and cooking to customer service, financial transactions, cleaning, and strict HACCP compliance.

This position requires exceptional initiative, flawless time-management, and the ability to pivot smoothly between culinary execution and front-of-house operations in a lone-worker environment.

Key Responsibilities

1. Culinary & Food Preparation

• Prepare, cook, and present all menu items to a consistently high standard, adhering strictly to recipes, portion sizes, and presentation guidelines.
• Manage daily prep work efficiently, anticipating demand and minimizing food waste through accurate forecasting.
• Modify dishes safely and efficiently for customer dietary requirements and allergies where necessary.

2. Customer Service & Front-of-House

• Greet customers warmly, take orders accurately, and serve food and beverages with a professional, welcoming demeanor.
• Act as the face of the establishment, handling customer queries, feedback, and requests promptly and courteously.

3. Hygiene, Safety & HACCP Compliance

• Maintain total accountability for all food safety protocols, upholding rigorous standards of kitchen cleanliness and personal hygiene.
• Complete, monitor, and sign off on all daily HACCP documentation, including temperature logs, cleaning schedules, and traceability records.
• Ensure compliance with local health and safety regulations, fire safety protocols, and lone worker safety procedures.

4. Financial & Cash Handling Duties

• Operate the Point of Sale (POS) system and cash register accurately.
• Handle cash, card, and digital transactions securely, balancing the till at the start and end of shifts.
• Report daily takings and reconcile sales accurately according to company procedures.

5. Operations, Cleaning & Inventory

• Perform all dishwashing, pot-washing, and deep-cleaning duties to keep the unit spotless throughout and after service.
• Monitor stock levels, rotate inventory using FIFO (First In, First Out) principles, and communicate ordering requirements proactively.
• Exercise high-level initiative to troubleshoot minor equipment issues, manage workflow under pressure, and maintain smooth day-to-day operations without direct supervision.

• Experience: Proven experience working in a professional kitchen environment.
• Autonomy & Initiative: Exceptional self-motivation with a proven ability to work independently, multitask efficiently, and problem-solve under pressure as a lone worker.
• Customer-Facing Skills: Strong interpersonal and communication skills; comfortable moving between the kitchen and front-of-house service.
• Reliability: High level of trustworthiness, punctuality, and accountability.
• Physical Stamina: Ability to stand for extended periods, lift moderate loads, and manage a fast-paced environment single-handedly.