Head Chef

Job Summary

Jinnah Restaurant Bradford is seeking an experienced, creative, and organised Head Chef to lead kitchen operations and maintain high standards of food quality, presentation, and service. The successful candidate will oversee menu preparation, supervise and develop kitchen staff, manage stock and food costs, and ensure compliance with food hygiene and health and safety requirements. The ideal candidate will have strong culinary expertise, excellent leadership skills, and the ability to manage a busy restaurant kitchen efficiently.

Job Description

• Lead and manage daily kitchen operations to ensure efficient food preparation and service.
• Plan menus, develop recipes, and introduce suitable dishes in line with the restaurant's style.
• Prepare and oversee the cooking and presentation of high-quality meals.
• Maintain consistent standards for flavour, portion sizes, and food presentation.
• Supervise, train, and support chefs, cooks, and kitchen assistants.
• Organise kitchen rotas, allocate duties, and coordinate staff during service.
• Ensure ingredients and preparation stations are ready before service begins.
• Monitor food quality and ensure dishes meet established standards.
• Manage stock levels, place orders, and check incoming deliveries when required.
• Monitor food costs, portion control, and waste reduction.
• Ensure correct food storage, stock rotation, and ingredient labelling.
• Maintain compliance with food hygiene, health and safety, and allergen procedures.
• Ensure dietary requirements and food allergy information are communicated clearly.
• Keep kitchen work areas, equipment, and storage spaces clean and organised.
• Monitor kitchen equipment and arrange reporting of faults or maintenance needs.
• Coordinate with front-of-house staff to support smooth and timely service.
• Review customer feedback and identify opportunities to improve food quality.
• Support recruitment, training, and performance development of kitchen staff.
• Oversee kitchen opening, closing, and cleaning procedures.
• Carry out other reasonable management duties to support restaurant operations.

Qualifications

• Proven experience as a Head Chef, Executive Chef, or experienced Senior Sous Chef.
• Strong knowledge of professional cooking techniques and kitchen management.
• Experience leading, training, and motivating kitchen teams.
• Excellent menu planning, organisation, and time-management skills.
• Understanding of food hygiene, health and safety, and allergen management.
• Experience with stock control, food purchasing, and cost management.
• Ability to maintain consistent food quality and presentation.
• Strong communication and problem-solving skills.
• Ability to make decisions and manage competing priorities under pressure.
• Commitment to maintaining high standards of cleanliness and food safety.
• Professional attitude, reliability, and attention to detail.
• Flexibility to work shifts, including evenings, weekends, and bank holidays when required.

Pay: £14.00-£27.00 per hour

Expected hours: 37.0 per week

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Employee stock purchase plan
• Free parking
• Gym membership
• Housing allowance
• Language training provided
• On-site parking
• Store discount

Work Location: In person