Head Chef

...At Sloane; Greater London; On-site; GBP 40,000 - 60,000; Full time

Job summary

A prestigious hotel in Greater London is seeking a Head Chef to lead kitchen operations and uphold high culinary standards. The role involves managing a team, ensuring food safety compliance, and creating exceptional dining experiences. Ideal candidates will have significant experience in luxury settings and strong leadership abilities.

Benefits

Competitive salary with discretionary bonus

Generous service charge

Enhanced Pension Scheme

Increased holiday allowance

Complimentary meal while on duty

Health Plan

Optical cost reimbursement

Discounts on shopping and cinema tickets

Access to 24/7 GP advice line

Qualifications

• Minimum of four years’ experience in luxury or high-end hotels.
• Proven leadership skills managing kitchen teams of 18 or more.
• Experience with EHO inspections.

Responsibilities

• Manage day-to-day kitchen operations and food preparation.
• Ensure compliance with health and safety standards.
• Engage with guests to ensure satisfaction.

Skills

Leadership

Food Safety Compliance

Culinary Skills

Financial Acumen

Education

Degree or Diploma in Culinary Arts

Level 3 or Level 4 Food Safety Certification

Job description

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Direct message the job poster from ...At Sloane

We value and reward our team with a competitive benefits package, including:

• Competitive salary based on experience, including a discretionary bonus scheme.
• Generous service charge, providing excellent additional earnings potential.
• Enhanced Pension Scheme
• Increased holiday allowance with length of service
• Complimentary meal while on duty
• HSF Health Plan*
• Optical cost reimbursement
• Complimentary coverage for your partner and children
• High street and grocery shopping discounts, as well as discounted cinema tickets and more.
• Access to a 24/7 GP advice line and counselling services, including support for dependents.

What will I be doing?

As the Head Chef, you’ll play a pivotal role in the operational excellence of the hotel’s kitchens, working closely with the General Manager. Your responsibilities will include managing day-to-day kitchen operations, leading the food preparation process, and establishing clear procedures that ensure quality and consistency across all food outlets.

Key Responsibilities:

• Foster a culture of continuous improvement and collaboration, aligned with the ethos of our Paris-based sister property, Hôtel Costes.
• Develop, cost, and manage all recipes, ensuring compliance with food safety and health & safety standards.
• Engage with guests when required to ensure their satisfaction and uphold the hotel's standards.
• Ensure all food served meets our high standards, with seasonal and trend-appropriate specials.
• Exemplify exceptional and personalised service, collaborating seamlessly with other departments.
• Plan, execute, and oversee the production of all menu items, ensuring all stations meet closing and cleanliness protocols.
• Demonstrate financial and operational acumen through requisitions, inventories, and budget management.
• Oversee staff operations, ensuring kitchen teams adhere to high standards of hygiene and presentation.

Team Management

• Adjust staffing levels to meet restaurant demands and coordinate team schedules, including holidays.
• Lead pre-service briefings and participate in key departmental meetings, ensuring clear communication and alignment.
• Ensure consistent training and compliance with hygiene and appearance standards across all shifts, including night teams.

Goals and Objectives

• Achieve the COS budget target, consistently reviewing results and expenditures to maintain financial efficiency.
• Continuously monitor and respond to guest feedback across all platforms, refining procedures as needed.
• Foster high morale and maintain a low staff turnover rate by promoting a positive work environment.
• Use KPIs and financial targets to assess department performance and develop future strategies.
• Control labour and payroll costs, ensuring all resources are utilised efficiently and accounted for, and that payroll ratios align with sales.
• Maintain strict control of food costs, ensuring stock follows the “first in, first out” principle.

Food Safety and Compliance

• Ensure compliance with all relevant Health & Safety and Food Safety regulations, actively participating in the Health & Safety Committee.
• Implement and oversee the Hazard Analysis and Critical Control Point (HACCP) plan, ensuring all team members adhere to food safety standards.

What are we looking for?

• Minimum of four years’ experience in luxury or high-end hotels, in senior culinary roles such as Head Chef or Executive Chef.
• Proven leadership skills with experience managing kitchen brigades of 18 or more team members.
• Degree or Diploma in Culinary Arts from a recognised institution.
• Possession of a Level 3 or Level 4 Food Safety certification(mandatory requirement).
• Additional certification in Food Safety or Hygiene is highly desirable.
• Experience in preparing for and successfully passing EHO (Environmental Health Officer) inspections.
• Flexibility to work weekends and adapt to business needs.
• Proficiency in French is an advantage.

*Upon successful completion of the probation period.

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Hotels and Motels, Restaurants, and Bars, Taverns, and Nightclubs

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