Overview
Company Description Estelle Manor is an award-winning country house hotel and private members’ club set within a Grade II-listed landmark house on an 85-acre estate in Oxfordshire, surrounded by over 3,000 acres of parkland and gardens. The property features 108 rooms, four restaurants, extensive members’ spaces, a workspace, gym and studio, padel courts, and a kids’ club. It is home to Eynsham Baths, a 3,000 sq m Roman-inspired bathhouse and spa with thermal pools, treatment suites, and an open-air hideaway. Guests and members can enjoy country pursuits such as fly fishing on Blenheim Palace’s lake and falconry walks through ancient woodland. As part of Estelle Community, founded by entrepreneur Sharan Pasricha, Estelle Manor is built around discretion, sophistication, and timelessness, creating spaces and experiences that prioritize genuine human connection.
Responsibilities
Role Description The Head Dimsum Chef will lead the dim sum kitchen, overseeing menu development, preparation, and service of high-quality dim sum and related Cantonese dishes. This full-time, on-site role in North Leigh involves managing daily kitchen operations, including planning production, supervising a dim sum team, and ensuring consistent execution of recipes and presentation standards. The Head Dimsum Chef will be responsible for sourcing ingredients, managing inventory, controlling food costs, and maintaining rigorous food safety and hygiene practices. They will collaborate closely with the Executive Chef and restaurant leadership to design seasonal offerings, support special events, and align the dim sum experience with Estelle Manor’s overall culinary vision. The role also includes training, mentoring, and scheduling team members, as well as fostering a positive, inclusive, and high-performance kitchen culture.
Qualifications
- Extensive professional experience in dim sum and Cantonese cuisine, including mastery of key techniques such as dumpling making, bun preparation, steaming, and wok cooking.
- Proven experience in a senior kitchen role (e.g., Head Chef, Sous Chef, or Dim Sum Chef) in high-end hotels, restaurants, or members’ clubs.
- Strong menu development skills, with the ability to balance tradition and innovation while maintaining consistency and quality at scale.
- Demonstrated leadership and people management skills, including training, mentoring, scheduling, and performance management of kitchen teams.
- Sound understanding of food safety, hygiene regulations, and best practices, with relevant certifications preferred.
- Ability to manage ordering, stock control, and food cost to meet financial targets without compromising quality.
