Second Chef – Chichester

The role involves leading the kitchen team, developing nutritious and seasonal meals, planning menus, managing stock, and ensuring compliance with food safety standards. Candidates should have experience in a fast-paced kitchen focusing on fresh produce and possess skills in menu design, stock control, and safety regulations. The position requires supervising and developing junior staff, maintaining food costs, and adhering to health and safety policies. The environment demands a passionate individual committed to high standards and team collaboration, supported by ongoing training and development. Technical skills include food safety compliance, menu planning, stock management, and knowledge of seasonal ingredients.