Salary for chef manager

Average salary

2500 £

Basic salary	1600 £
Maximum Wage	3200 £

1600 £
Lowest

2400 £
Average

3200 £
Highest

chef manager - How much money do you make working at this position?

The average salary for the chef manager position is 2500 £

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AGEMER	6666 £
RHUBARB RECRUITMENT	5000 £
WURSTY FOUR BIERS	4000 £
VACHERIN Based on 2 job offers	3950 £
PALMER & HOWELLS Based on 2 job offers	3750 £
CULINARY COLLECTIVE	3750 £
WILSON VALE CATERING MANAGEMENT Based on 7 job offers	3395 £
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Salary in companies

AGEMER	6666 £	1600 £ 6666 £
RHUBARB RECRUITMENT	5000 £	1600 £ 6666 £
WURSTY FOUR BIERS	4000 £	1600 £ 6666 £
VACHERIN	3950 £	1600 £ 6666 £
PALMER & HOWELLS	3750 £	1600 £ 6666 £
CULINARY COLLECTIVE	3750 £	1600 £ 6666 £
WILSON VALE CATERING MANAGEMENT	3395 £	1600 £ 6666 £
CH & CO CATERING	3354 £	1600 £ 6666 £
THE SOCIAL LOAN COMPANY	3333 £	1600 £ 6666 £
THE WELLINGTON ARMS	3333 £	1600 £ 6666 £

Comment on the job position of chef manager

Requirements

significant experience as a Head Chef in a high-volume, high-standard brasserie/Rosette or similar setting
strong leadership and organizational skills
exceptional culinary skills with a passion for creative and high-quality cuisine
thorough understanding of food safety and sanitation standards
experience in Rosette or similarly awarded establishments preferred
head Chef: 5 years
chef: 4 years
cooking: 4 years
proven experience in a similar role within operational catering and event management
proven experience as a Chef Manager or in a similar role in a fine dining environment
experience of working as a Chef whilst overseeing the Front of House operations is strongly desired
commitment to delivering exceptional quality
proficiency in culinary arts, food production, and kitchen management
ability to work under pressure and effective delegation
strong leadership skills with the ability to effectively manage a Team
excellent organisational skills and attention to detail

Responsibility

we are on the lookout for an accomplished and driven Head Chef to lead our dedicated kitchen team
lead and manage all kitchen operations, maintaining the highest standards of quality and efficiency
the ideal candidate will possess extensive experience in high-standard brasserie environments, with a proven track record of maintaining Rosette-level quality
supervise and inspire a large team of chefs, fostering a collaborative and positive work environment
you will be responsible for overseeing all kitchen operations, ensuring excellence and consistency in every dish served
design and implement innovative menus that align with our high standards and culinary vision
ensure strict adherence to health and safety regulations within the kitchen
manage kitchen budgets and control costs effectively
source and liaise with suppliers to procure top-quality ingredients
mentor and develop junior kitchen staff, encouraging their professional growth
oversee food service operations
supervise kitchen staff
maintain strict adherence to food safety health and safety standards in the kitchen
provide leadership, communication, and motivation to all team members
develop and implement culinary training programs for future chefs
manage inventory and ordering of all food products
manage all kitchen equipment and maintain proper use of equipment at all times
maintain cleanliness in the kitchen area including external walk-in fridges/freezers
ensure all food items are properly stored in the kitchen at all times
ensure all prep areas/floors/wash up areas are cleaned at the end of each shift

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