Development Chef: Create, Launch & Scale Menus

Odyssey

Greater London

On-site

GBP 40,000 - 65,000

Full time

10 days ago
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Job summary

Odyssey in London is seeking an experienced Development Chef to lead dish, menu and concept development from idea through testing, costing and rollout. This hands-on role combines high culinary standards with commercial and operational thinking.

You will work with Operations, Finance, Procurement, suppliers and clients to ensure scalable, consistent menus and training for new openings. A strong background in fine dining and high-volume hospitality is essential.

Qualifications

  • Experience in menu and concept development.
  • Strong cost control, GP, yields and labour understanding.
  • Experience across high-volume catering, luxury hotels, events, aviation or multi-site operations.

Responsibilities

  • Develop new dishes, menus and concepts from idea through to launch.
  • Lead recipe development, testing, costing and implementation.
  • Manage GP, yields, waste, portion control and procurement.
  • Factor labour, efficiency and scalability into menu development.
  • Create recipes, specifications, allergens and production documentation.
  • Lead menu rollouts and train teams to deliver consistently.
  • Work closely with Operations, Finance, Procurement, suppliers and clients.
  • Research food trends and develop commercially viable menus.
  • Manage multiple projects with attention to detail.

Skills

Menu development
Food costing
Yield management
Michelin/fine dining
Operational thinking
Communication
Cross-department collaboration

Job description

Odyssey in London is seeking an experienced Development Chef to lead dish, menu and concept development from idea through testing, costing and rollout. This hands-on role combines high culinary standards with commercial and operational thinking.

You will work with Operations, Finance, Procurement, suppliers and clients to ensure scalable, consistent menus and training for new openings. A strong background in fine dining and high-volume hospitality is essential.

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