Executive Chef

Courtyard by Marriott London City Airport; Greater London; On-site; GBP 43,000; Full time

Job summary

A prominent hotel chain in Greater London is seeking a passionate Executive Chef to lead their kitchen team and manage back-of-house operations. The ideal candidate will demonstrate creativity and attention to detail while handling menu development and driving cost efficiency. This full-time role offers a salary of up to £43,000 and requires a self-motivated individual eager to thrive in a dynamic culinary environment.

Qualifications

• Self-motivated and proactive with a passion for cooking.
• Experience leading a kitchen team.
• Strong focus on quality and creativity.

Responsibilities

• Lead your team by example and keep them motivated.
• Manage kitchen costs and maintain menu integrity.
• Drive innovation in menu development.

Skills

Creating amazing food

Attention to detail

Leadership

Cost management

Job description

Salary - £43000

We are looking for self-motivated, proactive and passionate Executive Chef to join our Truly Talented kitchen team!

We are looking for an Executive Chef to bring our kitchen and restaurant to life. You will be reporting directly to General Manager, and you will be responsible for managing the kitchen team and back-of-house F&B spaces, as well as menu development while driving the business to achieve the budgeted KPI's.

What we offer

• Up to £43.000
• Permanent, full-time contract (40hrs per week)

Our ideal candidate

We want to hear from inspired chefs who love creating amazing food from the best ingredients and have a keen eye for detail and high standards but with bags of flair and creativity. The ideal person for this role will be enthusiastic about change, focused on details and trusting.

If you are passionate & looking to develop within a truly talented team, get in touch with us today!

Responsibilities of the role will include but are not limited to:

• Leading your team by example, keeping them involved and motivated; helping them feel empowered and supported
• Have a firm grip on the costs of the restaurant kitchen, from labour through to always striving to find efficient solutions whilst maintaining the quality and integrity of the menu

Drive innovation and create a culture of menu ...