Head Chef — NYnLON Kitchen Leader

Hyatt Regency; Greater London; On-site; GBP 52,000 - 66,000; Full time

Benefits offered by this job

12 complimentary nights a year across

Discounted hotel stays for you and and

Free meals on duty

50% discount on food and beverages

Uniform provided and laundered

Headspace membership and Employee Ass.

Continuous learning and development

Job summary

Hyatt Regency London Blackfriars is seeking an experienced Head Chef to lead the NYnLON kitchen, working closely with the Executive Head Chef to deliver a distinctive New York-inspired dining experience in a luxury hotel setting.

You will oversee day-to-day operations, menu development, and cost controls, while mentoring a high-performing kitchen team and ensuring top-tier food quality and guest satisfaction.

Qualifications

• Previous experience as Head Chef, Senior Sous Chef, or similar in quality dining.
• Strong leadership and team development skills.
• Proven track record in food cost control and kitchen administration.

Responsibilities

• Lead day-to-day kitchen operations for NYnLON, ensuring quality, consistency, and guest satisfaction.
• Collaborate with Executive Head Chef on culinary vision and menu offerings.
• Supervise NYnLON kitchen team and promote a high-performing environment.
• Oversee food prep, cooking, plating, and consistency across services.
• Assist with menu development and new dishes, maintaining New York-inspired identity.
• Monitor costs, stock, ordering, and waste management.
• Ensure hygiene, food safety, and health & safety standards.
• Collaborate with F&B to deliver seamless service and mentor kitchen staff.
• Act as ambassador for NYnLON's culinary offering.

Skills

Head Chef experience

Team leadership

Food cost control

Luxury hotel dining

Job description

Hyatt Regency London Blackfriars is seeking an experienced Head Chef to lead the NYnLON kitchen, working closely with the Executive Head Chef to deliver a distinctive New York-inspired dining experience in a luxury hotel setting.

You will oversee day-to-day operations, menu development, and cost controls, while mentoring a high-performing kitchen team and ensuring top-tier food quality and guest satisfaction.