Head Chef - Fine Dining & Events
Listed on 2026-10-15
-
Hospitality / Hotel / Catering
Catering, Food & Beverage, Cook & Chef -
Restaurant/Food Service
Catering, Food & Beverage, Cook & Chef
Salary: £60,000 + Excellent Benefits
Location: Central London
Hours: 40 hours | 5 days out of 7 | Approx.
1 weekend per month
Are you a Head Chef who loves exceptional food, but equally enjoys developing the chefs around you?
I'm recruiting a Head Chef for a prestigious Central London venue with a fantastic independent, in-house catering operation.
This is a brilliant opportunity for someone who loves fine dining, seasonal British produce and bespoke VIP events
, but also wants to be hands-on, mentor their Sous Chefs and give the team real creative freedom.
- £60,000 salary
- 30+ days annual leave
, including seasonal closures - 12% employer-funded pension
- Private medical insurance
- Paid overtime / TOIL
- Free meals on duty
- Excellent internal progression
- Fine dining banqueting and bespoke VIP dinners
- Intimate private dining for 10 through to banquets for 300
- Larger outdoor events for up to 500 guests
- Seasonal menus, fresh ingredients and a strong focus on provenance
- Established in-house kitchen team with excellent facilities
- Lead the banqueting kitchen and deliver exceptional VIP events
- Work alongside the chefs during service and busy periods
- Mentor and develop Sous Chefs
, encouraging internal progression - Give chefs ownership of bespoke menus, tastings and client presentations
- Create exciting seasonal menus and maintain excellent food standards
- Support the Executive Chef with kitchen operations and commercial performance
- Head Chef or experienced Senior Sous Chef from fine dining, luxury hotels or premium banqueting
- A hands-on leader who is happy to put their chef whites on
- Genuinely passionate about coaching and developing people
- Creative, confident with VIP clients and knowledgeable about food provenance
- Organised, approachable and comfortable managing events of different sizes
Typical shifts are 8am–4pm or 1pm–10pm, with weekend duties shared across the team.
If you love beautiful food, developing talented chefs and being part of an independent-feeling operation
, I'd love to tell you more.
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