Executive Chef

Odyssey; Greater London; On-site; GBP 40,000 - 65,000; Full time

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

Development Chef

Location: London
Salary: Competitive / DOE

We are looking for an experienced Development Chef to join an exciting and growing hospitality business in London.

This is a hands-on role combining high culinary standards with strong commercial and operational thinking. You will develop dishes, menus and concepts from initial idea through to testing, costing, implementation and rollout.

The Role

• 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
• Support new openings and concept development
• Lead menu rollouts and train teams to deliver consistently
• Work closely with Operations, Finance, Procurement, suppliers and clients
• Research food trends and develop creative, commercially viable menus
• Manage multiple projects while maintaining exceptional attention to detail

About You

• Strong culinary background, ideally including Michelin/fine dining
• Experience across high-volume catering, luxury hotels, events, aviation or multi-site operations
• Proven experience in menu and concept development
• Strong understanding of food costing, GP, yields, waste and labour
• Operationally minded, with an understanding of scalability and consistency
• Highly organised, proactive and self-sufficient
• Creative, technically strong and commercially focused
• Excellent communicator and comfortable working across multiple departments

Ideal for a chef who can combine creativity and culinary excellence with the commercial and operational realities of a growing business.

Compensation: Competitive salary