Waldorf Astoria London - Admiralty Arch is seeking a Head Chef for Cafe Boulud Restaurant to join the pre-opening team for this highly anticipated new luxury hotel opening later this year.
Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London – Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sq. ft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the world’s most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests.
Benefits
- Complimentary, nourishing meals provided while on duty
- Exceptional development programmes, designed to support and accelerate your growth at every stage
- Opportunities to make a meaningful impact through our industry‑leading Corporate Responsibility initiatives
- Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage
- High street savings through Perks at Work
- 28 days’ holiday, including bank holidays, rising to 33 days with length of service
Responsibilities
As the Head Chef for Café Boulud, you will lead all aspects of the kitchen, ensuring a world‑class culinary experience grounded in luxury and Forbes Five‑Star standards. You will inspire and develop a high‑performing team, safeguard exceptional service, and uphold operational and financial excellence while delivering the following responsibilities to the highest level.
- Manage all aspects of the Café Boulud kitchen including operational, quality and administrative functions
- Regular review of all menus in collaboration with Chef Partner and Executive Head Chef to confirm offerings are in line with market trends
- Work closely with suppliers to ensure that only premium-quality produce is sourced and used throughout the operation
- Ensure legal compliance in managing allergens and dietary needs without compromising luxury standards
- Exceed guest expectations by providing world class personalised service and unique guest experiences
- Respond proactively to guest queries in a timely, gracious manner
- Evaluate guest satisfaction and drive improvement initiatives
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
- Recruit, manage, mentor, empower, train and develop the restaurant’s Kitchen team, fostering a high-performance culture rooted in accountability and excellence
- Advance team capability through cross‑training and tailored development plans, supported by annual and mid‑year reviews that drive engagement and growth
- Lead regular communication meetings and ensure all follow‑up actions are fully documented and completed
- Support other departments when needed, maintaining strong and collaborative hotel relationships
- Ensure compliance of brand standards and Forbes service standards
- Ensure adequate resources are in place to meet all operational business needs
- Maintain appropriate staffing levels to meet evolving business demands
- Control costs without compromising quality, improving and maintaining gross profit margins and all departmental financial targets
- Work within budgeted guidelines related to food, beverage, payroll, and overall cost controls
- Comply with hotel security, fire regulations and all health and safety legislation
- Uphold top‑tier food‑safety standards in full alignment with legislation and hotel requirements
- Ensure all maintenance, hygiene and hazard issues are addressed promptly and effectively
- Manage the department’s financial performance to ensure all planning aligns with hotel objectives
- Ensure all food‑control systems are consistently followed so margins remain on target
- Support and advance the hotel’s ESG initiatives through environmentally responsible practices across the operation
Qualifications & Skills
- Extensive leadership and culinary experience within luxury or ultra‑luxury hospitality, with a deep understanding of elevated service rituals and premium guest expectations
- Demonstrated expertise in leading high‑calibre kitchen operations and developing a world‑class culinary brigade
- Proven track record in strategic food‑cost management within luxury or Michelin‑level environments
- Exceptional leadership presence with refined interpersonal and communication skills
- Calm, composed, resilient, and performance‑driven under pressure
- Highly accountable with a commitment to operational excellence
- Deep commitment to delivering flawless, personalised, luxury‑level guest service
- Able to thrive in a dynamic, fast‑paced, ultra‑luxury environment
- Holds an intermediate food hygiene qualification (or above) with strong practical application of food‑safety standards
- Demonstrates flexibility, adaptability, and a collaborative spirit across the wider hotel operation
Preferred Qualifications
- Previous experience in a similar Head Chef or senior kitchen role within a luxury hotel (2–3 years)
- Genuine passion for exceptional cuisine and culinary craftsmanship
- Strong knowledge of current and emerging food trends
- Advanced food‑hygiene certification (minimum Level 3)
- High level of IT proficiency, including kitchen management systems and operational software
