Head Chef - 5 Star Hotel

Collins King & Associates; Greater London; On-site; GBP 60,000 - 75,000; Full time

Benefits offered by this job

Bonus

Job summary

Unknown hotel in Central London is seeking a Head Chef to lead the kitchens of a prestigious 5 Star property. You will uphold high culinary standards across multiple outlets and drive the hotel’s renowned reputation.

The role manages a brigade of 25 chefs, focusing on seasonal British/European cuisine, training, and collaboration with departmental leadership to sustain people-driven culture and in-house training initiatives.

Qualifications

• Previous Head Chef experience in a multi-outlet high-end hotel
• Knowledge of seasonal British/European cuisine
• Ability to develop, train and retain a large brigade of chefs

Responsibilities

• Lead kitchens of a 5 Star hotel in Central London
• Maintain high culinary standards across multiple outlets
• Oversee food costing, gross profit, stock control and labour scheduling
• Train and develop a brigade of chefs and collaborate with department leadership

Skills

Leadership

Food Costing

Stock Control

Labour Management

Job description

We’re looking for Head Chef to lead the kitchens of an award winning and popular 5 Star hotel in Central London. By ensuring the culinary standards remain high within the multiple outlets, you will contribute towards the excellent reputation that the hotel has already established.

• Package of up to £75K+ Bonus
• Brigade of 25 Chefs

Join an employer that has gained a reputation for championing a people driven culture and fostering a sense of collaboration, through in-house training and employee initiatives.

The Person

Previous experience as a Head Chef within a multi-outlet high-end hotel is essential, time spent working within fast paced a la carte restaurants would also be highly beneficial. A passion for and knowledge of working with seasonal British/European cuisine.

An inspiring leader who will develop, train and help to retain a large brigade of Chefs, working between different kitchens. The desire to positively promote the company values and work collaboratively with departmental leadership team.

Sound financial awareness – Food Costing, GPs, Stock Control, Rotas and Labour. Proficient training in Food Safety, Risk Assessments, Health & Safety and HACCP.