Chef in London

Chef
A varied kitchen leadership opportunity for a chef who can combine high-quality food preparation with menu development, supplier ordering, cost awareness and team coaching, helping deliver timely service for clients, VIP guests, groups and conference delegates.
If youve also worked in the following roles, wed also like to hear from you: Second Chef, Sous Chef, Deputy Head Chef, Senior Chef, Chef de Partie, Senior Chef de Partie, Kitchen Supervisor, Chef Supervisor, Lead Chef
SALARY: Competitive
LOCATION: Central London
JOB TYPE: Full-Time, Permanent
JOB OVERVIEW
This is a hands-on opportunity to help shape menus, standards and service while supporting the Head Chef across a varied kitchen operation.
The Chef will combine creative food preparation with practical oversight of quality, timing, hygiene, stock and cost control.
Working closely with the Head Chef, F&B and C&B teams, the Chef will contribute to menu development, supplier ordering and smooth service for clients, VIP guests, groups and conference delegates.
The Chef will also support team development by identifying training needs, coaching junior staff and promoting strong teamwork.
DUTIES
Your duties as the Chef include:
Menu Planning and Development: Collaborate with the Head Chef and F&B and C&B management teams to plan, develop and source recipes and menus
Food Preparation and Service: Prepare, cook and present breakfast, lunch, dinner, snacks, room service and other meals for clients, including VIP guests, groups and conference delegates
Quality and Presentation: Maintain consistently high standards of food quality, taste and presentation and ensure appropriate menu variety
Service Standards: Ensure meals are served in a timely and professional manner and maintain kitchen standards and procedures
Supplier Ordering and Cost Control: Maintain supplier contact and price details, support ordering and manage quality and cost-control considerations when the Head Chef is absent
Menu Pricing: Assist with menu pricing, considering ingredients, labour and overhead costs
Scheduling and Staffing: Help determine kitchen schedules and staffing requirements to support timely service
Training and Team Development: Identify training needs, deliver training and support the development of junior kitchen staff
Stock and Waste Control: Assist with stock and waste control and maintain appropriate kitchen inventory levels
Equipment and Safety: Help ensure kitchen equipment is in good working order and complies with safety standards
Teamwork and Standards: Promote teamwork and maintain appropriate standards of conduct, dress, hygiene, uniforms and appearance across kitchen staff
CANDIDATE REQUIREMENTS
Strong practical cooking and food presentation capability
Ability to maintain high standards of food quality, hygiene and kitchen safety
Ability to support menu planning, recipe development and menu pricing
Organised approach to supplier ordering, inventory, stock and waste control
Ability to coordinate kitchen schedules and staffing requirements
Confidence training and supporting junior kitchen staff
Collaborative approach when working with the Head Chef and wider food and beverage teams
HOW TO APPLY
To be considered for this job vacancy, please submit your CV to our Recruitment Team who will review your details. CVs of Job Applicants meeting this requirement will be submitted to our Client for consideration. By submitting your job application to us you are hereby giving us your express consent to submit your details to our Client for this purpose.
JOB REF: AWDO-P15272
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