Head Chef

RBH Hospitality Management Ltd; Greater London; On-site; GBP 45,000 - 65,000; Full time

Benefits offered by this job

Discounted rooms

Birthday leave

Parental leave

Course sponsorship

Refer a friend

Flexible hours

Wagestream pay

Life Insurance

Employee support

Wellness events

Free meals

Job summary

RBH Hospitality Management Ltd is seeking an experienced Head Chef for Hyatt Place London City East in East London. You will lead the kitchen across restaurant, bar, breakfast and events, ensuring high-quality food and compelling guest experiences.

You will develop seasonal menus, manage a busy service, and drive financial performance while maintaining strict HACCP and allergen controls. The role offers a strong leadership position within a renowned hotel brand.

Qualifications

• Previous experience as a Head Chef or Senior Sous Chef within a hotel or established restaurant operation.
• Strong culinary skills with menu planning, recipe development and food presentation.
• Proven ability to lead and develop a kitchen team, including recruitment, training 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 & safety requirements.
• Experience managing different food service operations, including à la carte dining, breakfast and events.
• Strong organisational skills and ability to plan ahead during busy service periods.

Responsibilities

• Lead our kitchen team, taking responsibility for food quality, daily operations and financial performance across outlets.
• Oversee daily kitchen operations and ensure high standards across all services.
• Lead and manage the kitchen brigade with staffing, training and development.
• Develop seasonal menus and dishes with the Food & Beverage team to stay compelling and commercially viable.
• Manage kitchen costs, including purchasing, stock control, waste and payroll to meet budgets.
• Maintain HACCP and allergen compliance and proper record keeping.
• Oversee supplier relationships ensuring quality and value for money.
• Plan menus and catering for meetings and events with F&B and Sales teams.
• Monitor food quality, portions and guest feedback while driving improvements.

Job description

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.

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

• 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
• 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.