Head Chef - 5 Star Hotel

Collins King & Associates; Greater London; On-site; GBP 45,000 - 75,000; Full time

Job summary

Collins King & Associates is seeking a Head Chef for a prestigious 5 Star hotel in Central London. You will lead the kitchens across multiple outlets, sustaining the high culinary standards that have earned the hotel its excellent reputation.

You will manage a brigade of 25 chefs, operate a 48-hour week, and contribute to a people-driven culture with in-house training and initiatives. A passion for seasonal British/European cuisine and strong leadership are essential.

Qualifications

• Experience as Head Chef in a multi-outlet high-end hotel.
• Experience in fast-paced à la carte restaurants is beneficial.
• Knowledge of seasonal British/European cuisine.

Responsibilities

• Lead and develop a large kitchen brigade across multiple outlets.
• Maintain high culinary standards and brand reputation.
• Oversee food costing, GP, stock control and rotas.
• Collaborate with senior leaders and kitchen teams.

Skills

Leadership

Food Safety

Stock Management

Costing

Job description

The Role

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
• Circa 48 hours per week
• 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.