Head Chef

TOG UK LTD; London; On-site; GBP 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a dynamic Head Chef to lead kitchen operations and ensure the highest quality of food preparation. This role requires a blend of leadership, creativity, and operational expertise to deliver exceptional dining experiences. As a Head Chef, you will manage food costs, develop recipes, and enforce food safety standards while fostering a motivated culinary team. If you are passionate about culinary arts and team development, this is an exciting opportunity to make a significant impact in a fast-paced environment.

Qualifications

• Culinary Arts Degree/Diploma and Food Safety Level 4 certification required.
• Proven experience in a leadership role in a high-volume kitchen.

Responsibilities

• Manage food preparation processes ensuring quality and consistency.
• Lead recruitment, training, and mentoring of kitchen staff.

Skills

Team Leadership

Food Safety Compliance

Recipe Development

Budget Management

Problem Solving

Education

Culinary Arts Degree/Diploma

Food Safety Level 4 Certification

Job description

Head Chef

Role Overview:

The Head Chef works alongside the Executive Chef to manage and oversee kitchen operations, ensuring the highest quality of food preparation, team performance, and compliance with safety and brand standards. This role combines leadership, creativity, and operational expertise to deliver exceptional dining experiences and support the growth and development of the culinary team.

Responsibilities will include, but are not limited to:

• Manage the food preparation process, guaranteeing consistency and quality in every dish.
• Develop and maintain recipes, ensuring accurate costings and adherence to standards.
• Implement clear guidelines and procedures for kitchen operations, ensuring all chefs understand and comply with expectations.
• Lead the recruitment, training, and mentoring of kitchen staff to build a motivated, high-performing team.
• Conduct regular performance evaluations, providing constructive feedback and development opportunities.
• Maintain consistent quality across all dishes to align with guest expectations and the restaurant's reputation.
• Enforce all food safety and hygiene standards, ensuring strict adherence to relevant legislation.
• Communicate and collaborate with other hotel departments to ensure seamless operations and align on shared goals.
• Manage food costs, inventory, and budgets, ensuring financial goals are met or exceeded.

What we are looking for?

• Culinary Arts Degree/Diploma and Food Safety Level 4 certification.
• Flexible availability to meet business needs, including weekends.
• Physical ability to move across kitchen areas during shifts.
• Proven experience in a leadership role within a high-volume, quality-focused kitchen.
• A responsible and innovative leader with a passion for culinary arts and team development.
• Highly detail-oriented and organized, with strong problem-solving skills.
• A creative thinker who is adaptable to changes in a fast-paced environment.
• A positive and approachable mentor who fosters collaboration and motivates the team.