Central London Head Chef | Mon–Fri, Creative Menus

WSH Group; Greater London; On-site; GBP 45,000 - 70,000; Full time

Job summary

The Genuine Dining Co. in Central London is seeking an experienced Head Chef to lead our culinary operations. You will drive menu development, oversee all kitchen activities and supervise the team to deliver exceptional dining experiences.

Recruitment requires a minimum of five years in a high-volume kitchen, strong leadership, and solid HACCP knowledge. You will mentor staff, manage food costs and collaborate on pricing for seasonal offerings and events.

Qualifications

• Minimum 5+ years in a high-volume kitchen.
• Proven leadership in managing kitchen teams.
• Advanced culinary techniques and international cuisines.
• Strong HACCP and health & safety understanding.
• Experience with food cost management and supplier relations.
• POS systems and kitchen technology preferred.

Responsibilities

• Develop, design and execute creative menus reflecting trends and client needs.
• Oversee kitchen operations, ensure efficient workflow and safety compliance.
• Supervise, train and mentor kitchen staff in a collaborative environment.
• Manage food costs, inventory and supplier relationships for profitability.
• Maintain records of prep, portions and nutritional information.
• Conduct regular quality assurance checks on dishes and processes.
• Ensure HACCP compliance and food safety standards.
• Collaborate on menu pricing, seasonal offerings and events.
• Monitor equipment maintenance and coordinate repairs.
• Analyze kitchen performance metrics and implement improvements.

Skills

Leadership

Menu design

Food safety

Cost management

Staff management

Communication

Education

Food Safety Level 2 certification or equivalent

Tools

Kitchen management software

Inventory control systems

POS systems

Job description

The Genuine Dining Co. in Central London is seeking an experienced Head Chef to lead our culinary operations. You will drive menu development, oversee all kitchen activities and supervise the team to deliver exceptional dining experiences.

Recruitment requires a minimum of five years in a high-volume kitchen, strong leadership, and solid HACCP knowledge. You will mentor staff, manage food costs and collaborate on pricing for seasonal offerings and events.