Head Chef, Central London, Mon-Fri Only

The Genuine Dining Co. is a Food-service Caterer Award winner based in the UK. Since 2010, we have grown steadily by working with passionate clients, tailoring our services to meet their goals. Innovation and quality are at the heart of what we do, and our team is dedicated to creating memorable dining experiences that bring people together.

We are seeking an experienced and innovative Head Chef to lead our culinary operations at our brand new contract in Central London. This is a full-time position offering a Monday through Friday schedule, allowing for an excellent work-life balance. As Head Chef, you will be responsible for overseeing all aspects of kitchen operations, from menu development to food preparation and staff management. You will drive culinary excellence while maintaining the highest standards of food safety and quality.

Responsibilities

Develop, design, and execute creative menus that reflect current culinary trends while meeting organizational objectives and customer preferences; Oversee all kitchen operations, ensuring efficient workflow and adherence to food safety and hygiene standards; Supervise, train, and mentor kitchen staff, fostering a collaborative and professional work environment; Manage food costs, inventory, and supplier relationships to optimize profitability without compromising quality; Maintain detailed records of food preparation, portion control, and nutritional information; Conduct regular quality assurance checks on all dishes and food preparation processes; Ensure compliance with all health and safety regulations, including HACCP protocols; Collaborate with management on menu pricing, seasonal offerings, and special events; Monitor kitchen equipment maintenance and coordinate repairs or replacements as needed; Analyze kitchen performance metrics and implement improvements to enhance efficiency and consistency

Requirements

Minimum 5+ years of professional culinary experience in a high-volume kitchen environment; Proven leadership experience managing and developing kitchen teams of varying sizes; Advanced knowledge of culinary techniques, food preparation methods, and international cuisines; Strong understanding of food safety standards, HACCP principles, and health and hygiene regulations; Proficiency with kitchen management software and inventory control systems; Excellent organizational and time management skills with the ability to multitask in a fast-paced environment; Detail-oriented approach to quality control and consistency; Strong analytical skills for cost management and menu optimization; Exceptional communication and interpersonal skills; Ability to work collaboratively with front-of-house staff and management; Food Safety Level 2 certification or equivalent (preferred); Experience with POS systems and kitchen technology (preferred)