Head Chef

The Nexus Club London Limited; Hounslow; On-site; GBP 35,000 - 60,000; Full time

Job summary

The Nexus Club London is seeking a skilled Head Chef to lead their kitchen operations, overseeing food quality and menu development for its high-end dining services. The ideal candidate will have a culinary degree, strong leadership abilities, and a passion for creating exceptional dining experiences. Join a collaborative team committed to redefining luxury hospitality.

Qualifications

• Culinary degree or equivalent required.
• Extensive experience in a high-end dining environment.
• Strong leadership and team management skills.

Responsibilities

• Develop seasonal menus ensuring high quality and profitability.
• Manage kitchen operations and coordinate with staff for timely food service.
• Lead, recruit, and train kitchen staff.

Skills

Food quality management

Menu development

Team management

Hygiene and sanitation practices

Education

Culinary degree or equivalent

Job description

DEPARTMENT: Kitchen
RESPONSIBLE FOR: Food service, 3 F&B outlets, terrace, PDR, Events
DIRECT REPORTS: Chef Brigade/KPs
REPORTS TO: General Manager

About NEXUS Club London

NEXUS Club London is a vibrant and exclusive private membership club now open in the heart of Kensington. As part of the prestigious NEXUS Luxury Collection, an elite portfolio of luxury assets and clubs, NEXUS Club London is redefining city living through exceptional service and highly personalized member experiences.

The club offers an exciting and versatile environment, featuring a boutique-style gym, luxurious treatment rooms, e-gaming zones, golf simulators, Ronnie’s Bar, the Club Lounge, The Café, and The Terrace. With beautifully designed spaces for both work and leisure, and a dynamic calendar of bespoke and exclusive events, members enjoy a truly elevated lifestyle experience.

Our Culture

At NEXUS Club London, we are proud of our warm, welcoming, and family-like culture. Teamwork is at the heart of everything we do, and we foster an environment where collaboration, mutual respect, and genuine care come naturally. We champion a “big YES attitude,” where positivity and flexibility lead the way.

We expect every team member to take ownership of their role with confidence and self-direction, while also being a dependable part of the wider team. You’ll have the opportunity to work across all areas of the club, engaging in a wide variety of experiences and interactions that keep every day fresh and fulfilling.

Objective:

Under the guidance of the General Manager and Group Executive Chef, the Head Chef ensures the highest food quality, consistent with cost control and profitability margins, to maximize guest satisfaction and food profitability. All work aligns with guidelines from the Group Executive Chef, General Manager, and the club's service concepts.

Responsibilities

Food Quality and Menu Development:

• Develop seasonal menus with the highest food quality, considering cost control and profitability.
• Create a Mediterranean/healthy food concept around all day dining.
• Develop event menus, special offers, brunch concepts, private dining options, and children’s healthy menus.
• Maintain an understanding of nutritional value and health-related nutrition.

Operational Management:

• Set and maintain standards for food quality, preparation, recipes, and presentation.
• Ensure the ice cream machine is maintained and pastry buffet
• Ensure proper staffing and adequate supplies for all sections.
• Coordinate activities and communicate priorities to ensure timely preparation and delivery of food for events, restaurant, bar, and staff.
• Maintain product consistency through inspections of seasonings, portions, and food appearance.
• Oversee inventory disbursement of all food supplies.
• Control and order all fresh products and dry storage items.
• Monitor and facilitate communication between kitchen production, restaurant, bar, and House team.
• Ensure proper safety, hygiene, and sanitation practices.

Financial Management:

• Ensure prices and portions align with profit objectives.
• Manager all food wastage in the business
• Minimize spoilage, waste, and overproduction.
• Recommend actions to maintain competitive status and profitability.
• Conduct formal tastings for new recipe development and product testing.
• Assist in reviewing and pricing proposed menus.
• Follow up with the Club Manager to determine guest satisfaction and establish strategies to improve food quality.

People Management:

• Attract and recruit top talent, conduct interviews and skill tests.
• Very close collaboration with the wider team is essential
• Identify training needs and ensure staff receives necessary training.
• Identify employees with potential for promotion or transfer and develop plans for them with the People Team.
• Create flexible work rotas to meet business needs.
• Work closely with the People Team on recruitment, performance appraisals, development dialogues, coaching, counselling, discipline, grievance, employee relations, wage and salary administration, and compensation and benefits.
• Maintain effective internal communications, including daily briefings and monthly team meetings.

Legal Compliance and Food Safety:

• Support a safe working environment by applying business regulations and adhering to existing laws.
• Inform kitchen staff of all food safety laws and limitations.
• Ensure that all potential and real hazards are reported and addressed immediately.
• Ensure adherence to fire, emergency, and first aid procedures.
• Ensure employees work safely and all accidents are reported correctly.
• Maintain the highest standards of personal hygiene, dress, uniform, appearance, body language, and conduct.

If you thrive in a collaborative, high-end hospitality setting and are passionate about delivering exceptional experiences, we’d love to hear from you.