Head Chef - Hospitality

Company Description

Head Chef (Hospitality & Events)

Location: London
Salary: Up to £60,000 per annum
Working Hours: Monday to Friday

We are seeking a Head Chef to lead our exceptional Hospitality & Events Culinary team at a leading global investment bank in Central London. We want someone who has a genuine passion for the Hospitality and Food industry, is collaborative, and takes pride in their work. Every interaction is a chance to make a lasting impression, and we’re looking for a talented individual who consistently strives to exceed expectations.

Our Head Chef will be at the heart of everything we do in our Hospitality & Events kitchens. This role involves writing and planning menus, mentoring and supporting the team, and ensuring high standards in service. We encourage innovation in our menus, utilizing seasonality and diverse cuisines and flavors.

Our Hospitality & Event Kitchens manage fine dining in 29 private dining rooms and an events space that can accommodate up to 1,700 people. We offer full autonomy in creating seasonal brochures from breakfast to a la carte lunch to canapés. This is a unique opportunity to bring your personal touch to our dishes and make the offering your own.

We are a leading business in the catering industry, known for our innovative approach, exceptional service, and delicious culinary offerings. Our team is passionate about food and dedicated to providing top-notch service.

Job Description

In this role, you will be responsible for the overall kitchen operation, delivering fresh, seasonal, and on-trend menus for our Hospitality & Events offerings. You will 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 for the smooth and efficient running of our Hospitality & Events Kitchens, overseeing the full offering from breakfast to a la carte lunch to canapés.
• Have full autonomy in planning, preparing, cooking, and presenting seasonally changing menus to the required standards.
• 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 for food quality is always maintained.
• Work collaboratively with our Group Culinary Lead to drive food innovation and concept development, marketing, and implementation across our Hospitality & Events food offering and our Retail kitchen.
• Ensure food production, standards, costs, and menu planning are carried out proactively to be efficient and economical without impacting quality and taste.
• Ensure clients receive prompt and efficient service, overseeing all food tastings, presentations, and food samplings, and guiding the kitchen team in all new menu implementations.
• Enhance the company’s reputation for excellent food and service with clients and customers.
• Hold regular 1-on-1 meetings and appraisals, providing constructive feedback. Monitor development and make recommendations for succession planning.
• Take responsibility for all Health and Safety within the Kitchen, ensuring all H&S baseline audits are passed in accordance with our internal policies and acting on any shortfalls.
• Ensure due diligence records are completed accurately and on time and that the location meets statutory and company requirements in Health and Safety, Food Safety, and environmental legislation and procedures.