Head Chef - Hospitality

Head Chef (Hospitality & Events)

London

up to £60,000 per annum

Monday to Friday

We are looking for Head Chef to lead our amazing Hospitality & Events Culinary team, at a leading global investment bank in Central London. We are looking for an individual who has a real passion for the Hospitality and Food industry, is keen to be collaborative and takes pride in their work every day. Every interaction is an opportunity to create a lasting impression, and we’re looking for a talented individual who strives to exceed expectations at every turn.

Our Head Chef is at the core of everything we do in our Hospitality & Events kitchens, from writing and planning your own menus, to mentoring and supporting the team through service. We thoroughly encourage innovation through our menus, tapping into seasonality and different cuisines and flavours.

Our Hospitality & Event Kitchens look after our fine dining offering at a busy and fast-paced investment bank. We oversee fine dining in 29 private dining rooms, and an events space that caters up to 1700 pax. We have full autonomy across our seasonal brochures from breakfast to a la carte lunch to canapes, so this a real opportunity to bring your own flare and touch to our dishes and make the offering your own.

We are a leading business in the catering industry, known for our innovative and obsessed approach, exceptional service, and authentic and delicious culinary offerings. We pride ourselves on delivering memorable workplace dining experience, catering to a diverse clientele. Our team is passionate about food and dedicated to providing top-notch service.

In this role, you'll be responsible for the overall kitchen operation—delivering fresh, seasonal, and on-trend menus for our Hospitality & Events offering. You’ll 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 and ownership for the smooth and efficient running of our Hospitality & Events Kitchens, overseeing our full offering from breakfast to a la carte lunch to canapes.
• To have full autonomy with the planning, preparation, cooking and presentation of seasonally changing menus to the standards required by the company and our client.
• To manage, mentor and motivate a brigade of around 13 chefs, from Senior Sous Chef to Kitchen Porter.
• To lead the with the safe supervision of all food production preparation cooking and presentation, ensuring the reputation of food quality is always maintained.
• To work collaboratively with our Group Culinary Lead, to drive food innovation and concept development, marketing and implementation, across our Hospitality & Events food offering, but alongside our Retail kitchen too.
• To ensure food production, standards, costs and menu planning are carried out proactively, so we can be efficient and economical with our food, without it having an impact on our quality...