Head Chef

Hyatt Place London City East; Greater London; Presencial; GBP 45.000 - 70.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Discounted hotel room rates

Birthday holiday

Enhanced maternity, adoption & shared

Course Sponsorship

30% F&B discount at RBH hotels

Refer a Friend £250 referrals

Flexible working arrangements

Wagestream – paid as you go

Life Insurance

Employee Assistance Programme

Social and wellness events

Descripción de la vacante

RBH Hospitality Management, operating Hyatt Place London City East, is seeking a dedicated Head Chef to lead our kitchen team across restaurant, bar, breakfast and events. You will drive food quality, menus and financial performance in a dynamic London setting.

We require strong leadership, menu planning expertise and a hands-on approach during service, with responsibility for budgeting, training and cross-department collaboration.

Formación

• Previous experience as Head Chef or Senior Sous Chef in a hotel or established restaurant.
• Strong culinary skills with menu planning, recipe development and presentation.
• Proven ability to lead and develop a kitchen team with recruitment and training.
• Good understanding of kitchen financial management including food costs and payroll.
• HACCP, allergen management and health & safety knowledge.
• Experience across multiple food service operations (à la carte, breakfast, events).
• Organisational skills to plan ahead and manage busy service periods.
• Hands-on leadership during service and collaboration with F&B and Sales teams.

Responsabilidades

• Lead the kitchen team and manage food quality, daily operations and financial performance.
• Oversee daily kitchen operations across outlets and ensure high standard of presentation.
• Develop seasonal menus and new dishes with the F&B team to stay relevant and viable.
• Control costs: purchasing, stock, waste and payroll within budgets.
• Ensure compliance with food safety, HACCP and allergen regulations.
• Coordinate with F&B and Sales for meetings and events catering.
• Monitor quality, portions and guest feedback; implement improvements.
• Manage kitchen rotas, recruitment, training and performance.
• Collaborate with hotel management on planning and operational improvements.

Conocimientos

Head Chef experience

Senior Sous Chef

Menu planning

Team leadership

Food safety HACCP

Food cost management

Allergen management

Budgeting

Communication

Cross-team collaboration

Descripción del empleo

JOIN US

At RBH we believe our people are our biggest assets and understand the value in putting them first. Our approach to diversity in the workplace, health & wellbeing, sustainability and individuality sets us apart from our competitors and is one of the reasons we are rated Top 30 Best Places to Work in Hospitality! We are passionate about the industry and always on the lookout for new talent to join us on our journey...

OUR HOTEL

Hyatt Place London City East is a contemporary lifestyle hotel located in the heart of East London, moments from Shoreditch, Brick Lane and the City. Combining modern design, exceptional hospitality and vibrant dining experiences, the hotel offers stylish guest accommodation, flexible meeting and event spaces, and one of East London's most impressive rooftop destinations.

With a diverse mix of corporate, leisure, international and group business, Hyatt Place London City East presents an exciting opportunity for an ambitious sales professional to drive commercial performance in one of London's most dynamic hospitality markets.

BRAND DESCRIPTION

Hyatt Place is a globally recognised brand designed for today's multi-tasking traveller. Blending intuitive service, modern comfort and flexible spaces, Hyatt Place offers a seamless guest experience for both business and leisure travellers. As part of Hyatt Hotels Corporation, the brand benefits from strong international recognition, industry-leading loyalty programmes, and a reputation for delivering thoughtful hospitality in sought-after destinations around the world.

OUR BENEFITS

You will have access to a benefits package we believe truly works for our people

• Discounted hotel room rates for you and your friends & family
• An additional day's holiday for your birthday
• Enhanced Maternity, adoption & shared parental leave
• Course Sponsorship
• 30% F&B discount at RBH hotels
• Refer a Friend scheme (earn £250 for each referral up to 5 referrals)
• Flexible working arrangements
• Wagestream - choose how and when you get paid
• Life Insurance
• Employee Assistance Programme
• Social and wellness events and activities all year round
• Free meals on duty saving you over £1000 per year

And much much more!

A DAY IN THE LIFE OF A HEAD CHEF AT OUR HOTEL

What you'll be doing...

Lead our kitchen team, taking responsibility for food quality, daily operations and the financial performance of the kitchen across our restaurant, bar, breakfast and meetings and events offering.
Oversee daily kitchen operations, ensuring food is prepared and presented to a consistently high standard across all outlets.

• Lead and manage the kitchen brigade, ensuring the team is well organised, appropriately staffed and supported through training and development.
• Develop seasonal menus and new dishes, working closely with the Food & Beverage team to ensure our offering remains relevant, attractive and commercially viable.
• Manage kitchen costs, including food purchasing, stock control, waste and payroll, ensuring departmental budgets and profitability targets are achieved.
• Maintain full compliance with food safety, hygiene, HACCP and allergen regulations, ensuring all records are properly maintained.
• Manage food purchasing and supplier relationships, ensuring product quality, availability and value for money.
• Work closely with the F&B and Sales teams to plan menus and catering requirements for meetings, events and special occasions.
• Monitor food quality, portion control and guest feedback, addressing any issues and making improvements where required.
• Manage kitchen rotas, recruitment, training and performance, ensuring appropriate staffing levels in line with business demand.
• Work with the wider hotel management team on departmental planning, financial performance and operational improvements.

WHAT WE NEED FROM YOU

• Previous experience as a Head Chef or Senior Sous Chef within a hotel or established restaurant operation.
• Strong culinary skills with experience in menu planning, recipe development and food presentation.
• Proven ability to manage and develop a kitchen team, including recruitment, training, scheduling and performance management.
• Good understanding of kitchen financial management, including food cost percentages, payroll, purchasing, stock control and budgeting.
• Thorough knowledge of food safety legislation, HACCP procedures, allergen management and health and safety requirements.
• Experience managing different food service operations, ideally including à la carte dining, breakfast and meetings and events.
• Strong organisational skills with the ability to plan ahead, manage busy service periods and maintain kitchen standards.
• A practical, hands‑on approach with the ability to lead by example and support the team during service.
• Good communication skills and the ability to work effectively with other hotel departments.
• A clear understanding of how food quality, cost management and team performance contribute to the overall success of the business

EQUAL OPPORTUNITIES

RBH Hospitality Management is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. If at any point throughout our process you require reasonable adjustments, please contact.

Compensation: Competitive salary