Head Chef (Monday - Friday)

BaxterStorey UK; London; On-site; GBP 35,000 - 45,000; Full time

Job summary

A prominent catering company in London seeks a Kitchen Manager to oversee the overall operation of its Hospitality & Events Kitchens. The role includes managing a team of 13 chefs, planning and executing seasonal menus, and ensuring high food quality and safety standards are met. Candidates should have proven kitchen management experience and a strong understanding of health and safety regulations.

Qualifications

• Proven experience managing a team of chefs in a fast-paced kitchen environment.
• Strong knowledge and experience in health and safety regulations.
• Ability to develop and implement seasonally changing menus.

Responsibilities

• Oversee the smooth running of Hospitality & Events Kitchens.
• Plan, prepare, and present seasonal menus.
• Manage, mentor, and lead a brigade of around 13 chefs.

Skills

Leadership

Food quality management

Health and safety compliance

Kitchen efficiency

Team mentoring

Job description

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Job Description

In this role, you'll be responsible for the overall kitchen operation—delivering fresh, seasonal, and on-trend menus for our Hospitality & Events offering. You’ll lead a dedicated brigade, ensuring exceptional food quality, compliance with health and safety standards, and efficient kitchen practices that reflect our brand and values.

• 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.
• Have full autonomy with the planning, preparation, cooking, and presentation of seasonally changing menus to the standards required by the company and our clients.
• Manage, mentor, and motivate a brigade of around 13 chefs, from Senior Sous Chef to Kitchen Porter.
• Lead the safe supervision of all food production, preparation, cooking, and presentation, ensuring the reputation of food quality is always maintained.
• Work collaboratively with our Group Culinary Lead to drive food innovation, concept development, marketing, and implementation across our Hospitality & Events food offering, alongside our Retail kitchen.
• Ensure food production, standards, costs, and menu planning are carried out proactively to be efficient and economical without compromising quality and taste.
• Ensure clients receive prompt and efficient service, exceeding expectations, overseeing all food tastings, presentations, and samplings, and guiding the kitchen team in new menu implementations.
• Enhance the company’s reputation for excellent food and service with clients and customers.
• Hold regular 1-1s and appraisals, providing constructive feedback, monitoring development, and making recommendations for succession planning.
• Take responsibility for all Health and Safety within the kitchen, ensuring all H&S audits are passed according to internal policies and acting on any shortfalls.
• Ensure due diligence records are completed accurately and on time, meeting statutory and company requirements in Health and Safety, Food Safety, and environmental legislation and procedures.