Senior Head Chef - Lead Large-Scale Event Kitchens

The Menu Partners Ltd; Bicester; À distance; GBP 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

25 days holiday + Bank Holidays

Company Pension Scheme

Life assurance

Thorough training and development

Résumé du poste

Absolute Taste is seeking a dynamic and experienced Head Chef to lead our culinary experiences across major events in the UK, including Formula One hospitality and golf championships.

You will manage large kitchen teams, write and cost menus to client briefs, and own food and labour budgets from tasting through to service.

The role is based in Bicester five days a week with May–August on location at events and large-scale sporting occasions.

Qualifications

• Senior Head Chef experience in large-scale events, catering or hospitality.
• Proven leadership to inspire and manage large kitchen teams.
• Strong menu writing, creativity, and awareness of dietary needs and sustainability.
• Excellent event planning and time management for complex deliveries.
• Experience with budgets, costings and food ordering systems.
• Experience managing suppliers, purchasing and inventory.

Responsabilités

• Culinary lead for a major event and smaller events across the year.
• Write and cost menus in line with food budgets and client briefs.
• Key client contact from a culinary perspective.
• Lead and motivate all culinary teams across events.
• Control food spend from tasting to delivery against budget.
• Control kitchen labour spend from tasting to delivery against budget.
• Collaborate with Project Lead and finance on budgeting and forecasting.
• Ensure chefs provide best in class hospitality.

Connaissances

Head Chef leadership

Team leadership

Menu development

Event planning

Cost management

Procurement

Stock control

Description du poste

Absolute Taste is seeking a dynamic and experienced Head Chef to lead our culinary experiences across major events in the UK, including Formula One hospitality and golf championships.

You will manage large kitchen teams, write and cost menus to client briefs, and own food and labour budgets from tasting through to service.

The role is based in Bicester five days a week with May–August on location at events and large-scale sporting occasions.