Head Chef

Hyatt Place London City East; London Borough of Newham; On-site; GBP 42,000 - 60,000; Full time

Benefits offered by this job

Discounted room rates

Birthday holiday

Pension scheme

Course sponsorship

Meal on duty

Flexible working

Wellbeing events

Refer a friend £250

Job summary

Hyatt Place London City East is seeking a Head Chef to lead the kitchen across restaurant, bar, breakfast and meetings. You will drive food quality, financial performance and staff development while ensuring HACCP compliance and exceptional guest experiences.

The role requires proven kitchen leadership, menu development, cost control and strong communication with hotel teams to deliver high-quality, cost-efficient service.

Qualifications

• Previous experience as Head Chef or Senior Sous Chef in hotel/restaurant.
• Strong culinary skills with menu development and presentation.
• Proven ability to lead and develop a kitchen team.

Responsibilities

• Lead kitchen team across restaurant, bar, breakfast and events.
• Manage daily kitchen operations and financial performance.
• Ensure food quality, consistency and compliance with safety standards.
• Oversee staffing, training, procurement and supplier relations.
• Collaborate with F&B and Sales for menus and catering.

Skills

Head Chef experience

Menu planning

Kitchen leadership

Food cost control

HACCP & safety

Staff development

Communication skills

Tools

Food costing software

Job description

JOIN US

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.

With a diverse mix of corporate,
leisure, international and group business, Hyatt Place London City East
presents an exciting opportunity for an ambitious sales professional to drive
commercial performance in one of London's most dynamic hospitality markets.

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

You will have access to a
benefits package we believe truly works for our people

• 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
• 30% F&B discount at RBH hotels
• 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 .