Head Chef - 5 Star Hotel

Collins King & Associates; Slough; On-site; GBP 70,000 - 80,000; Full time

Benefits offered by this job

Bonus

Job summary

Collins King & Associates is seeking a Head Chef to lead the kitchens of a prestigious 5 Star hotel in Central London. You will ensure culinary standards across multiple outlets and contribute to the hotel’s outstanding reputation.

You will train and develop a brigade of 25 chefs, manage food costing, stock control and labour, and promote a people-driven culture through in-house training and collaborative leadership.

Qualifications

• Head Chef experience in a multi-outlet high-end hotel is essential.
• Experience in fast-paced à la carte restaurants is a plus.
• Passion for seasonal British/European cuisine.

Responsibilities

• Lead kitchen operations across outlets to maintain high standards.
• Train, develop and retain a large brigade of chefs.
• Collaborate with departmental leaders and manage food costing, GP's, stock, rotas and labour.
• Ensure adherence to Food Safety, Risk Assessments, Health & Safety and HACCP.

Skills

Leadership

Team management

Food safety

HACCP

Food costing

Stock control

Labour scheduling

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.