Chef

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 you’ve also worked in the following roles, we’d 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. CV’s 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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