Head Chef – Private Dining & Events (Luxury Hotel)

Maybourne; Greater London; Hybrid; GBP 70,000 - 95,000; Full time

Benefits offered by this job

Excellent salary package

Pension Scheme

50% F&B discount

Staff restaurant

Travel Season Ticket Loans

Job summary

Claridge’s in Mayfair is seeking an exceptional Head Chef to lead the Private Dining and Events Kitchen, orchestrating complex menus for gala dinners, award ceremonies and business meetings in a luxury hotel setting.

You will manage day-to-day kitchen operations, control costs, uphold hygiene, develop talent, and collaborate with the Culinary Director and events team to evolve seasonal menus while delivering flawless service to discerning guests.

Qualifications

• Experience as Head Chef within a luxury environment.
• Luxury hotel experience would be beneficial.
• Proven leadership skills and ability to lead a high-performing team.
• Strong focus on food safety and high-quality guest experience.
• Ability to work under pressure with meticulous attention to detail.

Responsibilities

• The day-to-day running and leadership of the kitchen.
• Ensure preparation and service of menu items to the required standards with Culinary Director.
• Maintain strict hygiene controls in all kitchen areas.
• Monitor food costs and staffing levels in line with budgets.
• Oversee stock levels and ordering within the kitchen.
• Support training and development of chefs and instill creativity.
• Collaborate with Culinary Director to evolve the Private Dining & Events menu.
• Coordinate with front-of-house events team and maintain equipment with Technical Services.

Skills

Leadership

Team leadership

Communication

Attention to detail

Stress management

Food safety level 3

Education

Food safety level 3 qualification

Job description

Claridge’s in Mayfair is seeking an exceptional Head Chef to lead the Private Dining and Events Kitchen, orchestrating complex menus for gala dinners, award ceremonies and business meetings in a luxury hotel setting.

You will manage day-to-day kitchen operations, control costs, uphold hygiene, develop talent, and collaborate with the Culinary Director and events team to evolve seasonal menus while delivering flawless service to discerning guests.