Head Chef

Collins King & Associates; City Of London; On-site; GBP 45,000 - 55,000; Full time

Job summary

We are recruiting a Head Chef to lead the culinary operations at a prestigious corporate site in Central London. The role offers a Monday-to-Friday schedule with a strong balance between premium culinary creativity and professional work-life balance.

You will oversee a brigade of four, design seasonal fine-dining menus, and deliver high-end hospitality and retail dining experiences for a global firm.

Responsibilities

• Take full culinary and operational ownership of the kitchen, driving high standards across all hospitality and retail services.
• Design and execute creative, seasonal menus, spanning fine dining tasting menus, high-spec canapés, and fresh retail offers.
• Lead, inspire, and develop a passionate kitchen team, building a positive and growth-focused brigade culture.
• Manage kitchen financials, including food costs, GP targets, supplier management, and waste reduction.

Skills

Culinary leadership

Menu design

Team leadership

Cost management

Job description

The Role We are seeking a talented and forward-thinking Head Chef to lead the culinary operations at a high-profile corporate contract catering site in Central London. This role offers the perfect balance of high-end culinary creativity and professional work-life balance, operating on a Monday-to-Friday schedule. The role combines premium hospitality and fine-dining events with a vibrant retail food offering, making every day different. You will have the time and platform to innovate and showcase your creativity, delivering exceptional fine-dining experiences, executive boardroom lunches, and contemporary café concepts for a global firm.

The Details

Salary: £50,000 per annum plus paid overtime

Hours: Monday to Friday

Location: City of London

Volume: Fine dining, executive hospitality, high-end event catering, and contemporary retail/deli services

Brigade: Team of 4 (Sous Chef, Chef de Partie, Pastry Chef, Kitchen Porter)

Key Responsibilities

• Take full culinary and operational ownership of the kitchen, driving high standards across all hospitality and retail services.
• Design and execute creative, seasonal menus, spanning fine dining tasting menus, high-spec canapés, and fresh retail offers.
• Lead, inspire, and develop a passionate kitchen team, building a positive and growth-focused brigade culture.
• Manage kitchen financials, including food costs, GP targets, supplier management, and waste reduction.