Events Head Chef: Private Dining & Michelin-Level Kitchen

Caterer; Greater London; Hybrid; GBP 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Discounts

KinHub wellbeing app

28 days holiday

Staff meals

Training opportunities

Job summary

The Beaumont Mayfair in London is seeking an Events Head Chef to lead all private dining and events operations, delivering outstanding guest experiences through efficient food service and strong financial performance. You will inspire a diverse team of chefs, drive culinary excellence, and oversee recipe development, ingredient utilisation, and portion control.

You will manage menus with quarterly updates, supervise quality control, and collaborate with F&B leadership to ensure seamless service.

Qualifications

• Plan and execute food for private dining and events alongside Executive Chef.
• Update menus quarterly and adapt to seasonal changes.
• Inspect food preparation, service, cleanliness and sanitation across all kitchen areas.
• Attend weekly meetings with F&B leadership to ensure clear communication.
• Oversee stock checks and review figures with Sous Chefs to address issues.

Responsibilities

• Plan and execute the food for all Private dining and events alongside the Executive Chef.
• Ensure menus are updated in line with menu change dates, quarterly or every 3 months, following seasonal changes.
• Conduct daily/regular inspections of food prep, service, appearance and sanitation under your control.
• Attend weekly meetings with the F&B Director to ensure smooth information flow and improved kitchen communication.
• Ensure Sous Chefs conduct monthly/nightly stock checks and review figures, addressing issues promptly.

Job description

The Beaumont Mayfair in London is seeking an Events Head Chef to lead all private dining and events operations, delivering outstanding guest experiences through efficient food service and strong financial performance. You will inspire a diverse team of chefs, drive culinary excellence, and oversee recipe development, ingredient utilisation, and portion control.

You will manage menus with quarterly updates, supervise quality control, and collaborate with F&B leadership to ensure seamless service.