Head Chef — High-Volume Seasonal Kitchen Lead

WSH Group; Greater London; On-site; GBP 50,000 - 70,000; Full time

Benefits offered by this job

Free lunch on shift

Free tea and coffee at Benugo location

Monthly allowance to use at Benugo

Competitive salary

Life assurance

Enhanced maternity and paternity leave

Company sick leave

Company annual leave

Career development opportunities

Employee discounts

Employee Assistance Programme

Mental Health First Aiders

Job summary

Benugo is seeking an experienced Head Chef for Barbican Kitchen, within Barbican Centre in London. You will lead the kitchen team to deliver exceptional, seasonal dishes and oversee quality, safety and costing to support strong service in a high-volume setting.

The ideal candidate brings passion for culinary excellence, leadership in a busy environment and a commercial mindset to manage margins, purchasing, labour, and costs while developing menus with the group Executive Chef.

Qualifications

• Passionate about designing, creating and delivering exceptional food dishes.
• Experienced working within a high volume kitchen.
• Commercially aware—understanding profit margins, purchasing, budgets, labor and food costs.

Responsibilities

• Plan, organise and direct the kitchen team to deliver exceptional fresh and seasonal food to specification, ensuring that we never compromise on taste and quality.
• Drive sales and monitor costs through responsibly ordering via quality and preferred suppliers.
• Be responsible for all aspects of food safety, health and safety and COSHH.
• Manage rotas and scheduling to meet business needs.
• Coach, train and develop the team and work with the group Executive Chef on menu development.

Job description

Benugo is seeking an experienced Head Chef for Barbican Kitchen, within Barbican Centre in London. You will lead the kitchen team to deliver exceptional, seasonal dishes and oversee quality, safety and costing to support strong service in a high-volume setting.

The ideal candidate brings passion for culinary excellence, leadership in a busy environment and a commercial mindset to manage margins, purchasing, labour, and costs while developing menus with the group Executive Chef.