Brakspear Job Roles

Head Chef

Reporting to the General Manager and Group Executive Chef

The role involves:

  • Achieving set food margin
  • Delivering and maximizing company standards
  • Systems compliance company and legal –HCCAP, Allergen updates, COSHH & SFBB
  • Achieving budgeted payroll and margin targets
  • Controlling daily costs and manage annual budgets
  • Proactively solve problems and manage the business
  • Contributing to menu development sessions with the senior operations team
  • Mentoring Kitchen team to deliver consistency and quality
  • Total accountability for the day to day running of the service
  • Ensuring correct stock and stock rotation in use at all times
  • Monitoring daily deliveries and goods inward
  • Kitchen Maintenance reporting and solving
  • Being the face of the kitchen in terms of customer vision

 What we are looking for from you

  • A serious passion for food
  • Strong Leadership skills
  • Commitment and loyalty
  • A desire to grow with the company


Preferably a NVQ level 3 or equivalent in Cooking

Food Hygiene level 3 or above

 Skill set

  • A creative interest in food, cookery & methods
  • Confidence and communication skills
  • Commercial and financial awareness
  • Industry and product knowledge
  • Leadership and organisational skills leading by example
  • Strong personal presentation
  • Computer illiterate knowledge of Word, Excel and Outlook
  • The ability to work under pressure ,dealing calmly with situations

 Previous jobs

  • Senior Management position of either Sous chef or Head Chef in a well known establishment
  • Stability and honesty
  • Dedication and passion