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Head Chef
ISS Facility Services UK
A leading workplace experience and facilities management company with more than 125 years of global expertise, operating in over 30 countries.
Delivers innovative workplace solutions that support better business performance and enhance everyday life for clients and their teams. In the UK and Ireland, more than 30,000 employees work together to provide high-quality, reliable services across a wide range of industries. Focuses on creating productive, safe, and enjoyable environments, driven by people who care about service excellence and customer satisfaction.
For more information about ISS and its values, see issworld.com.
Full-time, On-site Head Chef Role Location: London Area, United Kingdom
Responsibilities:
- Lead kitchen operations, covering:
- Menu planning
- Food preparation
- Presentation
- Service
- Ensure all dishes meet ISS’s quality, safety, and hygiene standards.
- Manage and train kitchen staff.
- Oversee stock control and ordering.
- Operate within agreed budgets to optimize food costs and reduce waste.
- Collaborate with site management and client stakeholders to design menus that:
- Reflect customer preferences
- Address dietary requirements
- Support sustainability goals.
- Maintain compliance with food safety regulations.
- Foster a positive team culture.
- Continuously improve culinary offerings to enhance guest experience.
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Requirements:
- Proven experience as a Head Chef or senior chef in a high-volume or contract catering environment, ideally within facilities or workplace catering.
- Strong leadership skills to:
- Manage, coach, and develop diverse kitchen teams
- Promote a safe and inclusive working environment.
- Solid knowledge of:
- Menu planning
- Cost control
- Stock management
- Waste reduction, prioritizing efficiency and quality.
- Deep understanding of:
- Food safety
- HACCP
- Allergen management
- UK health and safety regulations.
- Ability to design and deliver varied, nutritionally balanced, and visually appealing menus accounting for dietary needs and sustainability.
- Effective communication and collaboration skills for working with:
- Site management
- Clients
- Suppliers
- Team members.
- Relevant culinary qualifications or certifications (e.g. NVQ/SVQ in Professional Cookery) are highly beneficial.
- Flexibility to adapt to changing service requirements.
- Commitment to continuous improvement in:
- Kitchen operations
- Guest experience.
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