Head Chef: Fine Dining & Events Leader

Baxterstorey; Greater London; On-site; GBP 50,000 - 61,000; Full time

Benefits offered by this job

28 Days holiday

Birthday off

Maternity leave

Secondary carer leave

Wedding/commitment day leave

Free meals on shift

Training opportunities

Apprenticeships

Pension and life insurance

Perkbox discounts

Employee assistance

Job summary

BaxterStorey is seeking a Head Chef for its Hospitality & Events kitchens in London, supporting a busy global investment bank. You will write menus, mentor the team, and drive culinary innovation across seasonal offerings.

Lead a brigade of around 13 chefs, ensure exceptional food quality, maintain health and safety standards, and deliver outstanding client service through proactive menu planning and cost awareness.

Qualifications

• Previous experience as a Head Chef in Events, Hotels or high-end restaurants.
• Proficient in Microsoft Office (Word, Excel, PowerPoint).
• NVQ qualification or equivalent.
• Strong knowledge of allergy management.
• Food Safety and Hygiene certification.
• Be driven and delivering the highest quality of food.
• Exemplary kitchen management practices and being an ambassador for WSH.
• Maximising commercial opportunities and being innovative and inspiring culinary ideas for menus whilst being creative and profitable.
• Create a professional working environment for the team ensuring that company standards are maintained and that Client expectations are met.
• Excellent mentoring, organisation and communication skills.

Responsibilities

• Take full responsibility and ownership for the smooth and efficient running of our Hospitality & Events Kitchens, overseeing our full offering from breakfast to a la carte lunch to canapes.
• To have full autonomy with the planning, preparation, cooking and presentation of seasonally changing menus to the standards required by the company and our client.
• To manage, mentor and motivate a brigade of around 13 chefs, from Senior Sous Chef to Kitchen Porter.
• To lead the safe supervision of all food production, preparation, cooking and presentation, ensuring the reputation of food quality is always maintained.
• To work collaboratively with our Group Culinary Lead, to drive food innovation and concept development, marketing and implementation, across our Hospitality & Events food offering, but alongside our Retail kitchen too.
• To ensure food production, standards, costs and menu planning are carried out proactively, so we can be efficient and economical with our food, without it having an impact on our quality and taste.
• To ensure that clients are given a prompt and efficient service, and expectations are consistently exceeded, oversee all food tastings, presentations and food samplings, guiding the kitchen team in all new menu implementations.
• Ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
• Hold regular 1-1s and appraisals, providing constructive feedback. Monitor development and make recommendations for succession planning.
• Taking responsibility for all Health and Safety within the Kitchen, ensure all H&S bases audits are passed in accordance with our internal policies and act on any shortfalls.
• Ensure due diligence records are completed accurately and on time and filed for future reference and that we location meet statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures by completing

Skills

Mentoring

Organisation

Communication skills

Strong knowledge of allergy management

Education

NVQ qualification or equivalent

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

BaxterStorey is seeking a Head Chef for its Hospitality & Events kitchens in London, supporting a busy global investment bank. You will write menus, mentor the team, and drive culinary innovation across seasonal offerings.

Lead a brigade of around 13 chefs, ensure exceptional food quality, maintain health and safety standards, and deliver outstanding client service through proactive menu planning and cost awareness.