Head Chef The Pilgrm, London
The Pilgrm is looking for a passionate and experienced Head Chef to lead our kitchen team and oversee our food offering across breakfast, brunch, evening service, and private events.
Were looking for someone creative, organised, calm under pressure, and genuinely passionate about hospitality, seasonal food, and leading a team. This is a hands-on role for a chef who enjoys both the operational and creative side of running a kitchen.
The Role
As Head Chef, you will take full ownership of the kitchen operation, ensuring consistently high standards of food, service, cleanliness, and team culture. Youll work closely with the management team on menu development, food cost control, GP targets, staffing, and private events.
Youll lead by example in the kitchen while creating a positive and supportive working environment for the team.
Working Pattern
48 hours per week
5 days per week
Ideally Wednesday to Sunday
Typical shift pattern: 6:30am 3:00pm
Salary & Benefits
Competitive salary
28 days holiday
Staff meals on duty
Staff discounts across food and drinks
Opportunity to be part of a creative and independent hotel brand
Supportive and collaborative working environment
Responsibilities
Kitchen & Service
Lead the day-to-day kitchen operation across breakfast, brunch, evening service, and private events
Develop seasonal menus and new dishes aligned with The Pilgrm style and guest expectations
Ensure consistency, quality, and presentation across all food service
Train, support, and motivate the kitchen team
Maintain high standards during busy service periods while keeping a calm and organised kitchen
Work closely with the front-of-house team to ensure smooth and friendly service
Stock, GP & Financial Control
Take responsibility for kitchen GP and food cost targets
Manage stock ordering, supplier relationships, and deliveries
Minimise waste through effective prep, portion control, and stock management
Monitor labour costs and rota efficiency in line with business levels
Review monthly P&L reports with management and identify areas for improvement
Private Events
Oversee the food offering for private events and special occasions
Create event menus tailored to guest requirements and dietary needs
Ensure smooth planning and execution of all event catering
Work closely with FOH and management teams during event service
Health & Safety
Maintain full compliance with food hygiene, HACCP, and health & safety standards
Ensure kitchen cleanliness and organisation at all times
Manage allergen procedures and food safety standards across the kitchen
Ensure all equipment is used correctly and maintained properly
Team & Culture
Create a positive, supportive, and professional kitchen culture
Support team development through training and feedback
Encourage teamwork and strong communication across departments
Attend training sessions and contribute to the overall development of the hotel operation
About You
Previous experience as a Head Chef or Senior Sous Chef in a quality-led hospitality environment
Strong understanding of food cost control, GP, and kitchen financials
Confident leading a team in a fast-paced environment
Organised, proactive, and calm under pressure
Passionate about seasonal food, hospitality, and guest experience
Excellent understanding of food hygiene, HACCP, and health & safety procedures
Please note: due to the nature of hospitality, flexibility is required and additional duties may occasionally be requested by the management team.
TPBN1_UKCT