What Jobs are available for Chefs in Shepton Mallet?

• Develop new and exciting menu items, considering current food trends and client needs.
• Create detailed, standardized recipes with precise measurements and cooking instructions.
• Test and refine recipes for flavour, presentation, and scalability.
• Assist in developing seasonal menu offerings and promotions.
• Conduct food cost analysis for new and existing menu items.
• Source information on high-quality ingredients and potential suppliers.
• Collaborate with operational teams to ensure recipes are practical for implementation in kitchen environments.
• Document all menu development work, including ingredient lists, method statements, and plating instructions.
• Ensure all developed recipes adhere to food safety and hygiene standards.
• Maintain a keen awareness of dietary restrictions and preferences when developing menus.
• Contribute creative ideas to enhance the overall culinary offerings.

• Professional culinary qualification or equivalent extensive experience in a professional kitchen.
• Minimum of 5 years of experience as a Sous Chef or equivalent in a high-volume catering or restaurant environment.
• Proven experience in menu development and recipe creation.
• Strong understanding of food costing, ingredient sourcing, and inventory management.
• Excellent recipe writing skills and attention to detail.
• Creative flair and a passion for innovative cuisine.
• Good knowledge of food safety and hygiene regulations.
• Ability to work effectively independently and within a remote team structure.
• Proficiency in using digital collaboration tools (e.g., video conferencing, shared documents).
• Strong organizational and time management skills.

Head Chef – Join Our Culinary Leadership Team

Location: Midford Manor, Bath

Join Our Team – £4,000 Welcome Bonus Available! (T's & C's apply)

Circa £50,000 base salary + Extensive benefits package !

33 days annual leave (Including bank holidays)

Minimal late nights past 7pm and only working every other weekend !

Are you passionate about creating exceptional dining experiences and leading a team to culinary excellence? We’re looking for a talented Head Chef to take charge of our kitchen operations and deliver high-quality, nutritious meals that delight our residents every day.

About the Role:

As Head Chef, you’ll oversee all aspects of food service and meal preparation within the home. You’ll lead a skilled catering team, to deliver beautifully presented, nutritious meals that reflect our commitment to excellence

Key Responsibilities:

• Lead, train, and support the catering team, including recruitment and induction.
• Manage rotas to ensure appropriate staffing levels at all times.
• Prepare meals from scratch using fresh ingredients, with a focus on quality and presentation.
• Oversee food stock levels, ordering, and budget control.
• Maintain high standards of food presentation, choice, and nutrition tailored to residents’ dietary needs.
• Ensure compliance with Health & Safety and hygiene regulations, including equipment safety checks.

About You:

• Experienced – Minimum 2 years in a leadership kitchen role, with budgeting and financial oversight.
• Qualified – NVQ Level 3 in Food Hygiene or equivalent.
• Ethical & Professional – You live our values and uphold our Charter.
• Outstanding – You’ll be part of a team that’s consistently rated highly by residents, families, and the community.

What we Offer:

• A values-driven workplace where people are our greatest asset.
• Industry-leading training and development with clear career progression.
• Excellent benefits including pension, life assurance, and optional healthcare.
• Access to Hallmark Rewards – our exclusive discounts and perks scheme.
• A genuine focus on work-life balance .

To apply for the opportunity, please send your CV to us today.

• Oversee all daily kitchen operations, ensuring efficiency and smooth service flow.
• Develop and execute innovative, seasonal menus that align with the establishment's brand and target clientele.
• Manage inventory, procurement, and supplier relationships, ensuring high-quality ingredients at optimal cost.
• Lead, train, mentor, and inspire a diverse kitchen team, fostering a positive and collaborative work environment.
• Maintain rigorous standards of food safety, hygiene, and health regulations (HACCP).
• Control food costs and manage kitchen budgets effectively, ensuring profitability.
• Collaborate with the management team on menu costing, pricing, and special events.
• Ensure consistency and quality in all dishes prepared and served.
• Contribute to the overall success and reputation of the establishment through culinary excellence.
• Stay updated on current culinary trends and techniques, incorporating them where appropriate.

• Proven experience as a Head Chef, Sous Chef, or Senior Chef in a similar high-quality establishment.
• Demonstrable culinary artistry with a strong understanding of various cooking techniques and cuisines.
• Excellent leadership, communication, and team management skills.
• In-depth knowledge of food safety, HACCP, and kitchen management best practices.
• Strong financial acumen, with experience in menu costing, inventory management, and budget control.
• Creativity and a passion for developing innovative and appealing dishes.
• Ability to work effectively under pressure in a fast-paced environment.
• A genuine passion for food and a commitment to delivering exceptional dining experiences.
• Relevant culinary qualifications or certifications.
• Must be eligible to work in the UK and available for immediate start.

• Lead and manage all kitchen operations.
• Develop creative and seasonal menus that align with the restaurant's concept.
• Oversee food preparation, cooking, and presentation to the highest standards.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Control food costs, manage inventory, and ensure efficient ordering.
• Maintain impeccable hygiene and safety standards in the kitchen.
• Collaborate with the restaurant management team on menu pricing and profitability.
• Ensure consistent quality and execution of all dishes.
• Stay updated on culinary trends and industry best practices.
• Manage supplier relationships and negotiate terms.

• Proven experience as a Head Chef or Sous Chef in a fine dining or high-quality restaurant.
• Demonstrated culinary expertise and creativity.
• Strong leadership and team management skills.
• Excellent understanding of food costing and inventory management.
• Proficiency in food safety and hygiene regulations (e.g., HACCP).
• Exceptional communication and interpersonal abilities.
• Ability to work effectively under pressure and manage time efficiently.
• Passion for food and commitment to excellence.
• Experience in menu development and costing.
• Relevant culinary qualifications or equivalent experience.

• Oversee all aspects of kitchen operations, ensuring efficiency and adherence to quality standards.
• Develop creative and appealing menus, incorporating seasonal ingredients and culinary trends.
• Manage inventory, including ordering supplies, monitoring stock levels, and controlling food costs.
• Lead, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
• Control kitchen budgets and manage supplier relationships to optimize costs and quality.
• Collaborate with the front-of-house management to ensure a seamless dining experience for guests.
• Maintain kitchen equipment and ensure a clean and well-organized working environment.
• Conduct regular performance reviews and provide constructive feedback to kitchen staff.
• Uphold the restaurant's reputation for culinary excellence and exceptional service.

• Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and excellence.
• Develop creative and seasonal menus, incorporating local produce and catering to various dietary requirements.
• Manage and mentor kitchen staff, providing training, setting performance standards, and fostering a positive team environment.
• Control food costs by effective inventory management, ordering, and waste reduction strategies.
• Ensure strict adherence to health, safety, and hygiene regulations, including HACCP standards.
• Collaborate with the front-of-house management to ensure seamless service and customer satisfaction.
• Maintain kitchen equipment and facilities, ensuring they are clean, safe, and in good working order.
• Manage supplier relationships and negotiate best prices for ingredients and supplies.
• Innovate and stay current with culinary trends to keep the menu fresh and exciting.
• Contribute to the overall success and profitability of the establishment.

• Proven experience as a Head Chef or Senior Sous Chef in a similar establishment.
• Culinary qualification or equivalent professional experience.
• Strong knowledge of food safety and hygiene standards (e.g., Level 3 Food Safety).
• Exceptional leadership and team management skills.
• Proficiency in menu costing, inventory management, and financial control.
• Creative flair and passion for high-quality food and presentation.
• Ability to work effectively under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.

• Develop innovative and appealing menus that align with the restaurant's concept and customer preferences.
• Oversee all food preparation, cooking, and presentation within the kitchen.
• Manage and train kitchen staff, fostering a positive and productive work environment.
• Ensure all dishes are prepared to the highest standards of quality and consistency.
• Control food costs through effective inventory management and waste reduction.
• Maintain impeccable standards of hygiene and sanitation in the kitchen, adhering to all health and safety regulations.
• Collaborate with suppliers to source high-quality ingredients.
• Manage kitchen budgets and staffing schedules.
• Conduct regular team meetings and provide ongoing training and development for kitchen staff.
• Contribute to the overall success and reputation of the restaurant.

• Proven experience as a Head Chef, Sous Chef, or similar senior kitchen role.
• A strong understanding of diverse culinary techniques and cuisines.
• Passion for creating delicious and visually appealing dishes.
• Excellent leadership, team management, and communication skills.
• In-depth knowledge of food safety and hygiene regulations (e.g., HACCP).
• Ability to manage budgets and control costs effectively.
• Creative and innovative approach to menu planning.
• Experience in inventory management and supplier relationships.
• Flexibility to work evenings, weekends, and holidays as required.
• Culinary degree or equivalent professional qualification is preferred.