Head Chef & Events Lead — Modern Dining & Growth

Collins King; Greater London; On-site; GBP 75,000 - 90,000; Full time

Benefits offered by this job

£75,000+ earnings package

45–50 hours per week

Mix of shifts

Growing events trade

Job summary

Collins King is seeking an ambitious Head Chef to lead a well-established kitchen. You will drive a quality-led dining offer, balancing all-day dining with refined evening service and growing events. You’ll manage a 10-15 chef brigade across restaurant, bar and events, delivering exceptional standards and a positive kitchen culture.

You’ll contribute creatively to menu development, control costs, and mentor junior chefs while maintaining compliance with HACCP and health & safety requirements.

Qualifications

• Proven Head Chef with quality-led restaurant experience (2AA Rosette or higher).
• Experience creating and developing seasonal menus.
• Strong leadership to manage a 10-15 chef brigade.
• Excellent knowledge of food safety, HACCP, health & safety and compliance.
• Skilled in food costing, GP management, labour control, stock and rota planning.
• Ability to mentor and develop junior chefs.
• Ability to deliver both restaurant and events operations.

Responsibilities

• Lead kitchen operations across restaurant, bar and events.
• Maintain exceptional food standards and consistency.
• Develop and refine seasonal menus.
• Mentor and develop junior chefs.
• Manage cost controls and scheduling.
• Drive a positive kitchen culture.

Skills

Leadership

Menu development

Food cost control

GP management

Labour planning

HACCP & safety

Mentoring

Organisational skills

Job description

Collins King is seeking an ambitious Head Chef to lead a well-established kitchen. You will drive a quality-led dining offer, balancing all-day dining with refined evening service and growing events. You’ll manage a 10-15 chef brigade across restaurant, bar and events, delivering exceptional standards and a positive kitchen culture.

You’ll contribute creatively to menu development, control costs, and mentor junior chefs while maintaining compliance with HACCP and health & safety requirements.