Head Chef

Pillarangel Limited; Greater London; On-site; GBP 42,000 - 62,000; Full time

Benefits offered by this job

28–30 days holiday

Uniform provided

Meal on duty

Employee rewards & long-service awards

Career development

Job summary

Pillar Hall, located in West London, seeks an experienced Head Chef to lead our kitchen across restaurant and events. You will work closely with the Executive Head Chef to maintain culinary standards, control costs and develop the team in a busy, premium venue.

Lead by example in a high-performing kitchen, ensure consistent quality, and drive menu development while collaborating with Front of House and Events teams.

Qualifications

• Proven experience as Head Chef or senior kitchen leader in quality restaurant, hotel, events or hospitality.

Responsibilities

• Lead and manage kitchen operations across restaurant and events.
• Train, motivate and develop kitchen team to high standards.
• Maintain food quality, presentation and hygiene at all times.

Skills

Leadership

Kitchen management

Food safety HACCP

Cost control

Team development

Job description

Head Chef – Join the Team at Pillar Hall

Join the team at Pillar Hall, an exceptional restaurant & events venue located within the iconic Olympia in West London.

We are looking for an experienced, passionate and highly motivated Head Chef to join our Kitchen team and work closely with our Executive Head Chef in leading our growing operation.

Located within the stunning Grade II listed Pillar Hall, our restaurant Idalia celebrates exceptional British produce, while our extensive events operation delivers a wide variety of private and corporate events.

As our operation continues to grow, we are looking for a strong and hands‑on kitchen leader who can support both our restaurant and events operations, lead and develop the kitchen team and ensure consistently high standards of food quality, presentation, organisation and service.

The Head Chef will play a key role in the day‑to‑day management of the kitchen, working closely with the Executive Head Chef and wider management team to maintain culinary standards, manage costs and stock, develop the team and ensure the smooth running of the operation.

Key Responsibilities

• Support the Executive Head Chef in leading and managing all aspects of the kitchen operation across restaurant service and events.
• Lead, supervise, train and motivate the kitchen team, creating a positive, professional and high-performing working environment.
• Ensure consistently high standards of food preparation, cooking, presentation and quality.
• Support menu development, implementation and ongoing improvement.
• Ensure every dish leaving the kitchen meets agreed presentation and quality standards.
• Oversee food preparation and production for both restaurant service and larger‑scale events and functions.
• Manage food stock levels, ordering, storage and inventory to ensure an efficient kitchen operation.
• Monitor and control food costs, minimise waste and support the achievement of agreed food margins.
• Maintain excellent standards of food safety, hygiene, cleanliness and organisation at all times.
• Ensure compliance with HACCP procedures and all relevant food safety and health & safety requirements.
• Carry out regular kitchen inspections and quality control checks.
• Work closely with Front of House, Events and the wider management team to ensure smooth operations and outstanding guest experiences.
• Support the recruitment, onboarding, training and ongoing development of kitchen team members.
• Lead by example, maintaining high professional standards and encouraging a positive, supportive and collaborative kitchen culture.
• Take a proactive, hands‑on approach and remain calm, organized and solutions‑focused during busy service and event periods.

Requirements

• Proven experience as a Head Chef or in a comparable senior kitchen leadership position within a quality restaurant, hotel, events or hospitality environment.
• Experience working within a high‑volume or premium/fine‑dining operation.
• Strong leadership and people‑management skills with the ability to motivate, develop and retain a high‑performing kitchen team.
• A genuine passion for producing consistently high‑quality food.
• Strong culinary skills with excellent attention to detail and presentation.
• Excellent understanding of food costs, stock management, waste control and kitchen financial performance.
• In‑depth knowledge of food safety, hygiene and HACCP requirements.
• Strong organisational, planning and time‑management skills.
• Ability to manage multiple priorities and work effectively under pressure.
• Excellent communication skills and the ability to work closely with both kitchen and wider operational teams.
• Experience with large‑scale event preparation and production would be an advantage.
• Highly motivated, proactive and enthusiastic with a positive, can‑do attitude.
• Flexibility regarding working hours in line with restaurant and event requirements.
• Must have the legal right to work in the UK.

The Role

• Full‑time position – 40 hours contract
• Monday to Sunday operation.
• Working across both restaurant and event operations.
• Full details regarding working patterns and shift requirements will be discussed during the interview.

What We Offer

• 28–30 days’ holiday per year, increasing with length of service.
• Uniform provided.
• Meal on duty.
• Employee reward programmes and long‑service awards.
• A professional, supportive and dynamic working environment.
• The opportunity to lead and develop a talented kitchen team.
• The opportunity to play a key role in the continued development of Pillar Hall.
• The opportunity to develop your career within an exciting and growing hospitality group.
• The opportunity to work in one of West London’s most iconic venues.

If you think you might be the person we’re looking for, we’d love to hear from you. Get in touch and tell us a little about your experience, your approach to leading a kitchen team and why you’d like to join the Pillar Hall team.

Compensation: To be discussed