Position Title: Head Chef
Department: Kitchen
Position Overview
The Head Chef leads the culinary operations of the hotel, overseeing kitchen staff, menu development, food preparation, and quality control. This role is pivotal in delivering exceptional dining experiences across all hotel outlets, including restaurants, bars, room service, and banqueting. The Head Chef combines creativity, leadership, and business acumen to uphold the hotels brand and culinary standards.
Key Responsibilities
Culinary Leadership
Design and execute innovative, seasonal menus that reflect the hotels identity and guest preferences
Ensure consistent quality, presentation, and taste across all dishes
Supervise food preparation and cooking activities across all kitchen sections
Maintain high standards of hygiene, safety, and food storage
Team Management
Recruit, train, and manage kitchen staff including sous chefs, line cooks, and kitchen porters
Delegate tasks and oversee daily kitchen operations
Conduct performance reviews and provide coaching and development
Foster a collaborative and disciplined kitchen culture
Financial Oversight
Manage food costs, portion control, and waste reduction
Monitor inventory and order supplies from approved vendors
Work with hotel management to set budgets and control expenses
Analyse sales data and adjust menus or operations to improve profitability
Compliance & Safety
Ensure full compliance with food safety regulations and HACCP standards
Conduct regular kitchen inspections and maintain documentation
Implement and enforce health and safety protocols
Liaise with local authorities during audits or inspections
Strategic Collaboration
Coordinate with F&B Manager and Restaurant Manager to align kitchen output with service goals
Support hotel events, banquets, and special functions with tailored menus
Contribute to marketing initiatives through culinary promotions and guest experiences
Stay current with culinary trends and integrate them into offerings
Skills & Competencies
Culinary Expertise: Mastery of cooking techniques, flavour profiles, and kitchen operations
Leadership: Strong ability to lead, motivate, and manage diverse kitchen teams
Creativity: Innovative approach to menu design and presentation
Organisation: Excellent time management and multitasking under pressure
Business Acumen: Understanding of cost control, budgeting, and profitability
Working Conditions
Full-time role with flexible hours including early mornings, evenings, weekends, and holidays
Fast-paced, high-pressure kitchen environment
Uniform and protective gear provided
Standing for extended periods and handling hot equipment required
NOTE: Applicants must have full right to work in the UK to be eligible for the role.
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