Title:  Chef

Job Description

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.

Job Responsibilities

• 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.

Qualifications

• • 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.