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.