Head Chef — Lead Kitchen, Menu Innovation & Team Growth

RBH; Greater London; On-site; GBP 60,000 - 85,000; Full time

Benefits offered by this job

Discounted hotel room rates for you &F

Birthday holiday

Enhanced maternity/parental leave

Course sponsorship

30% F&B discount at RBH hotels

Refer a Friend scheme (£250/referral)

Flexible working arrangements

Wagestream - paid when you want

Life Insurance

Employee Assistance Programme

Social and wellness events

Free meals on duty

Job summary

RBH Hospitality Management seeks a Head Chef for Hyatt Place London City East. You will lead the kitchen, ensuring food quality across all outlets, and drive daily operations with a focus on guest experience and profitability.

You will develop seasonal menus, control costs, manage purchasing, and ensure HACCP compliance while guiding and developing your team in a busy hotel environment.

Qualifications

• Strong culinary skills with menu planning and presentation experience.
• Proven ability to lead and develop a kitchen team.
• Solid understanding of food cost management, payroll and budgeting.
• Thorough knowledge of food safety, HACCP and allergen rules.

Responsibilities

• Lead our kitchen team, taking responsibility for food quality and daily operations.
• Oversee kitchen performance across restaurant, bar, breakfast and meetings/events.
• Develop seasonal menus and collaborate with F&B to stay commercially viable.
• Manage costs, purchasing, stock, waste and payroll to hit budgets.
• Ensure HACCP, hygiene and allergen compliance and proper records.
• Recruit, train, schedule and manage kitchen staff and rotas.
• Coordinate with hotel teams to plan menus for meetings and events.

Skills

Culinary excellence

Team leadership

Menu planning

Cost control

Food safety HACCP

Communication

Job description

RBH Hospitality Management seeks a Head Chef for Hyatt Place London City East. You will lead the kitchen, ensuring food quality across all outlets, and drive daily operations with a focus on guest experience and profitability.

You will develop seasonal menus, control costs, manage purchasing, and ensure HACCP compliance while guiding and developing your team in a busy hotel environment.