Required Skills Catering Experiance Job Summary Head Chef – Café Concept, Basingstoke Salary: £34,000 - £36,000 McPhee Staffing is hiring for a fantastic café concept in Basingstoke, known for serving fresh, seasonal dishes made with local ingredients. We’re looking for a talented Head Chef to lead the kitchen and deliver an exceptional dining experience. The Role: Create menus that focus on local and seasonal produce. Manage the kitchen team and ensure smooth daily operations. Maintain high standards of food quality and presentation. Oversee stock control, food hygiene, and safety compliance. About You: Experience as a Head Chef or Senior Sous Chef in a similar setting. Passion for fresh, local ingredients and great food. Organised, reliable, and able to thrive in a busy kitchen. Strong leadership skills with a focus on teamwork. Why Apply? Salary between £34,000 and £36,000. Opportunity to work with high-quality, local produce. Be part of a friendly and passionate team. If you’re ready to lead a talented kitchen team and showcase your creativity with fresh, seasonal ingredients, we’d love to hear from you. Apply today through McPhee Staffing Experience Develop and update seasonal menus that highlight local produce. Lead and manage the kitchen team effectively. Train and mentor kitchen staff to maintain high standards. Oversee food preparation and presentation for consistency and quality. Manage stock levels and control inventory efficiently. Ensure all kitchen operations run smoothly and efficiently. Maintain compliance with health, safety, and food hygiene standards. Source and liaise with local suppliers for fresh ingredients. Monitor food costs and work within set budgets. Optimise portion control to minimise food waste. Innovate new dishes to keep the menu exciting and appealing. Supervise cleaning and maintenance of kitchen equipment. Create staff rotas to ensure adequate kitchen coverage. Handle customer feedback regarding food quality and service. Collaborate with management on menu pricing and planning. Ensure prompt service during busy periods without compromising quality. Monitor kitchen performance and address any challenges. Implement cost-saving measures while maintaining quality. Support front-of-house staff in delivering an excellent dining experience. Maintain a positive and professional working environment in the kitchen.