Head Chef Job

  • Sector: Corporate Catering, Hospitality & Staffing
  • Function: Chefs
  • Contact: Fred Hardy
  • Contact Phone: +442076300545
  • Start Date: ASAP
  • Location: Greater London
  • Salary: £55,000 - £60,000 GPA
  • Job Ref: 184322
  • Contact Email: fred@greycoatlumleys.co.uk

Head of Production Chef Job, Greater London

Our client, a leading events and catering business, is looking for an experienced and passionate Head Chef to lead their kitchen team. This is a hands-on role overseeing food production for a wide range of high-profile events. The ideal candidate will be creative, organised, and confident managing a busy kitchen, with a strong focus on quality, consistency, and sustainability.

Job Description – Head Chef

Salary - £55k-£60k

Reporting to: Culinary Director
Location: Greater London Area

Key Responsibilities

  • Lead and manage the kitchen team, ensuring smooth day-to-day operations.

  • Plan, develop, and cost menus using seasonal and locally sourced ingredients.

  • Oversee food preparation and service to ensure high standards are maintained.

  • Manage ordering, stock control, and supplier relationships.

  • Monitor food and labour costs to meet agreed budgets.

  • Ensure all health, safety, and hygiene regulations are always followed.

  • Support the wider team at tastings, client meetings, and events when required.

  • Train, develop, and motivate kitchen staff to perform at their best.

Skills & Experience

  • Previous experience as a Head Chef or Senior Sous Chef in events, catering, or a high-volume hospitality setting.

  • Confident leader with strong communication and organisational skills.

  • Solid understanding of cost control, stock management, and menu planning.

  • Excellent food knowledge and a passion for quality, fresh ingredients.

  • Calm under pressure with great attention to detail.

  • Knowledge of current food hygiene and safety standards.

  • Commitment to sustainable and ethical cooking practices.

Qualifications

  • NVQ Level 3 in Professional Cookery or equivalent.

  • Level 3 Food Hygiene Certificate (Level 4 preferred).

  • Understanding of COSHH and manual handling procedures.