Chef de Cuisine

JR United Kingdom; London; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading hospitality company is seeking an experienced Chef de Cuisine for their London location. The role involves overseeing kitchen operations, ensuring food quality, and managing a team. Ideal candidates will have extensive experience in high-volume kitchens and a culinary diploma.

Qualifications

• Minimum 3 years of experience in a managing capacity.
• Minimum 5 years of experience in a quality-driven, high volume kitchen.

Responsibilities

• Sourcing ordering and receiving the highest quality ingredients.
• Overseeing scheduling and inventory to work within a set budget.
• Maintaining high standards of cleanliness and organization.

Skills

Hygiene

Safety

Quality Standards

Education

Culinary diploma

Job description

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Major Food Group is hiring en experienced Chef de Cuisine to join our team at Carbone London!

Major Food Group (MFG) is a renowned hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick. MFG operates acclaimed restaurants like CARBONE and The Grill, and luxurious hotels including The Ludlow Hotel in Manhattan and The Newbury in Boston. They have received numerous awards and expanded globally while supporting social causes and partnering with the Robin Hood Foundation.

Reporting to the Executive Chef, the Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the quality and consistency of food preparation, supervising kitchen staff, and maintaining a safe and sanitary work environment. The role will assist with menu planning, inventory control, cost management, and the development of culinary talent within the team.

RESPONSIBILITIES:

• Sourcing ordering and receiving the highest quality ingredients
• Developing, teaching, and maintaining all recipes and techniques
• Organizing a large team and holding each chef accountable for their responsibilities
• Overseeing and maintaining a smooth professional service
• Maintaining all kitchen equipment and following up for any repairs needed
• Maintaining high standards of cleanliness and organization
• Overseeing scheduling and inventory to work within a set budget

REQUIREMENTS:

• Minimum 3 years of experience in a managing capacity
• Minimum 5 years of experience in a quality-driven, high volume kitchen
• Culinary diploma or equivalent in experience strongly preferred
• Strong commitment to hygiene, safety, and quality standards.
• Ability to work flexible hours, including weekends and holidays