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Head Chef, London Venue

  • Contact: Fred Hardy
  • Contact Phone: +442076300545
  • Start Date: ASAP
  • Salary: £50,000
  • Job Ref: 185515
  • Contact Email: fred@greycoatlumleys.co.uk

Our client, an established and innovative events and catering business is seeking an experienced and passionate Head Chef to lead all kitchen operations at a prestigious London venue. This is a hands-on leadership role overseeing menu planning, food production, service delivery, budgeting, and team development. The ideal candidate will bring creativity, strong organisational skills, and a commitment to delivering exceptional food experiences while driving sustainability and ethical sourcing across all operations.

Head Chef – Events & Catering

Location: Central London
Salary: £50,000 per annum
Reporting to: Culinary Director / General Manager
Department: Events & Catering

Key Responsibilities

Operational Leadership

  • Lead, motivate, and manage the kitchen brigade to ensure smooth, efficient daily operations.
  • Recruit, train, appraise, and develop kitchen staff at all levels.
  • Delegate responsibilities effectively and monitor performance against agreed standards.
  • Maintain open communication with all departments to ensure operational excellence.
  • Uphold company policies relating to HR, health, safety, and compliance.

Menu Planning & Food Production

  • Plan, design, and cost menus that are innovative, seasonal, and aligned with client needs.
  • Supervise food preparation, production, and presentation to consistently high standards.
  • Control food orders, deliveries, and stock to minimise waste.
  • Ensure allergen information and food labelling are accurate and compliant with legislation.
  • Attend tastings, client meetings, and trial events as required.

Financial & Resource Management

  • Support the Culinary Director in achieving agreed budgets and financial targets.
  • Monitor food and labour costs, maintaining profitability and efficiency.
  • Oversee ordering and stock control through the company’s procurement systems.
  • Conduct regular food and equipment stock takes, ensuring accountability and cost control.
  • Build and maintain relationships with local and sustainable suppliers.

Health, Safety & Hygiene

  • Ensure all food handling, preparation, and storage meet statutory health, safety, and hygiene requirements.
  • Conduct regular inspections of kitchen areas, taking corrective action where necessary.
  • Maintain accurate temperature and cleaning records, reporting issues promptly.
  • Promote a culture of safety and hygiene awareness throughout the kitchen team.
  • Achieve compliance and positive results in all internal and external audits.

Event & Production Management

  • Review event and function details to plan staffing and production schedules effectively.
  • Coordinate kitchen operations for events of varying scale and complexity.
  • Ensure all dishes are prepared and served on time, maintaining consistent quality standards.

Sustainability & Social Responsibility

Sustainability is central to this role. The Head Chef will champion responsible sourcing, waste reduction, and community engagement while supporting the company’s wider environmental and social goals.

  • Local & Ethical Sourcing: Prioritise local suppliers, certified sustainable ingredients, and social enterprise partnerships.
  • Community Engagement: Support charitable initiatives and help create inclusive employment opportunities.

Skills & Experience

  • Proven experience as a Head Chef or Senior Sous Chef in events, catering, or large-scale hospitality.
  • Excellent leadership, communication, and organisational skills.
  • Strong understanding of menu planning, food cost management, and production logistics.
  • High level of culinary creativity and technical ability.
  • Calm, professional, and detail-oriented under pressure.
  • In-depth knowledge of food hygiene, allergens, and current legislation.
  • Passion for sustainability and ethical sourcing.

Qualifications

  • NVQ Level 3 in Professional Cookery (or equivalent).
  • Level 3 Food Hygiene Certificate (Level 4 preferred).
  • Knowledge of COSHH, HACCP, and manual handling procedures.

Benefits

  • 25 days annual leave plus bank holidays (time off in lieu provided for bank holidays worked).
  • Opportunities for professional development and career growth.
  • Supportive, forward-thinking work environment focused on sustainability and quality.