Copthorne Hotel Slough-Windsor is looking for a Head Chef who is responsible for the overall management, leadership, and performance of the kitchen operation. This includes menu creation, food quality, cost control, hygiene compliance, staff management, training, and maintaining high culinary standards that meet both guest expectations and business objectives.
Here at Millennium Hotels UK where we value your skills, encourage growth by nurturing your personality, and your dedication rewarded. You'll learn not only from your fellow colleagues, but also through our M Academy where you'll be able to excel your career with apprenticeship and develop your careers within our Brands.
Key Information:
* Role: Head Chef
* Salary: Upto £48,420.92 p.a. ++ Bonus
* Hours of work: 40 hrs weekly
we offer:
* Social Events, Wellbeing and Team Activities
* Training and development
* Pension Salary Sacrifice Scheme
* Career development and salary reviews
* Interest-free Season Ticket Loan Scheme
* 1 Volunteer Days per year (fully paid and in addition to your annual leave)
* Complimentary meals prepared for you by our chefs
* Length of Service related holiday scheme
* My Millennium discount perks
* Discount on Accommodation worldwide and 50% Food and Beverage Outlets
* Life Assurance
* Recommend a Friend Scheme
Key Responsibilities
Kitchen Leadership & Team Management
* Recruit, select, and appoint all kitchen employees in line with agreed personnel specifications, focusing on skills, experience, trainability, and flexibility.
* Create a positive, stable working environment that promotes high morale, motivation, and teamwork.
* Provide guidance, coaching, counselling, and inspiration to team members to support individual achievement and development.
* Prepare duty rosters aligned with forecast business levels to ensure optimum efficiency and productivity.
* Allocate daily duties and manage working schedules effectively.
* Conduct daily briefing meetings with kitchen staff and Food & Beverage service teams.
* Promote efficiency, confidence, courtesy, and exceptionally high standards of professional conduct and social skills.
* Encourage and maintain strong inter-departmental relationships.
Menu Planning & Food Quality
* Design and develop menus with consideration for seasonal availability, cost control, production time, and operational resources.
* Ensure all food produced meets agreed quality standards set in conjunction with the Hotel Manager or General Manager.
* Regularly visit restaurant and buffet areas to monitor food quality, presentation, and merchandising.
* Actively seek and respond to guest feedback to drive continuous improvement.
Cost Control & Financial Management
* Calculate food costs for all menu items and report findings to the Operations Manager or General Manager for review and menu adjustments.
* Prepare daily market lists in line with agreed par stock levels and select appropriate approved suppliers.
* Prepare annual labour and cost budgets in collaboration with the Area Financial Controller and Operations Manager or General Manager.
* Monitor monthly cost performance and report any significant variances.
Stock Control & Purchasing
* Ensure safe, secure, and correct storage of all food items.
* Monitor food quality and supplier specifications, reporting any sub-standard products immediately.
* Implement and maintain effective stock control and waste reduction procedures.
Hygiene, Health & Safety
* Ensure the highest achievable standards of food hygiene and safety through regular training, supervision, and inspections.
* Report any hygiene or food safety failures immediately to the Operations Manager or General Manager.
* Progress Food Alert Audits in collaboration with HR, Maintenance, and Operations Management.
* Ensure full compliance with all legal requirements, company policies, and food safety legislation at all times.
* Promote and monitor Health & Safety standards within the department.
* Ensure adherence to fire prevention and evacuation procedures.
Training & Development
* Prepare, coordinate, and deliver training programmes in partnership with training champions.
* Conduct training needs assessments and implement personal development plans.
* Maintain comprehensive and up-to-date training records for all kitchen employees.
* Manage the staff appraisal and performance development review process, ensuring appropriate follow-up and HR support.
* Provide induction and basic skills training to new employees.
* Participate in management-recommended training and development initiatives.
Key Competencies
* Persuasive and influential leadership style
* Strong tactical and hands-on operational focus
* Excellent verbal and written communication skills
* Effective delegation and team empowerment
* Strong control, follow-through, and performance monitoring
* Results-driven with high personal and team standards
* Collaborative and inclusive decision-making approach
* Adaptable and comfortable in fast-changing environments
* Strong technical culinary expertise
* Strategic thinker with strong planning capability
* High energy, enthusiasm, and motivational ability
* Methodical, organised, and process-driven
* Provides clear, constructive feedback
* Empathic leadership approach
* Strong customer-focused mindset
"At Millennium Hotels & Resorts, we believe our strength lies in our differences. We foster a culture of inclusion where everyone feels welcome, valued, and empowered to reach their full potential. We are proud to be an equal opportunity employer".
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