3,226 Chef Roles jobs in the United Kingdom

• Oversee all aspects of kitchen operations, including menu development, food preparation, and quality control.
• Lead, mentor, and inspire a team of chefs and kitchen staff, fostering a positive and collaborative working environment.
• Develop innovative and seasonal menus that align with the restaurant's brand and target market, ensuring high standards of presentation and flavour.
• Manage food costs effectively, including inventory control, stock ordering, and waste reduction strategies.
• Ensure strict adherence to all health, safety, and hygiene regulations, maintaining a spotless kitchen environment.
• Collaborate with the front-of-house management to ensure seamless service and a high-quality dining experience for guests.
• Train kitchen staff on culinary techniques, portion control, and food safety standards.
• Manage staff rotas and schedules to ensure adequate coverage whilst controlling labour costs.
• Source high-quality ingredients from reputable suppliers, building strong relationships.
• Contribute to the overall success and reputation of the restaurant through culinary innovation and operational excellence.

• Proven experience as a Head Chef, Executive Sous Chef, or a senior culinary role within a high-quality restaurant or hotel.
• A strong portfolio showcasing creative and refined culinary skills.
• In-depth knowledge of various cooking techniques, global cuisines, and current food trends.
• Exceptional leadership, communication, and team management abilities.
• Proficiency in menu costing, budget management, and inventory control.
• Thorough understanding of HACCP principles and food safety regulations.
• Ability to work under pressure in a fast-paced environment and manage multiple priorities.
• A passion for food and a commitment to delivering outstanding culinary experiences.
• Strong organisational skills and attention to detail.
• Culinary qualifications from a recognised institution are highly desirable.

• Conceptualize, develop, and execute innovative and high-quality menus, considering seasonality, market trends, and cost-effectiveness.
• Create detailed recipes, portion control guidelines, and preparation instructions to ensure consistency across all culinary outputs.
• Oversee recipe testing and refinement processes.
• Develop and implement stringent food safety and hygiene standards (e.g., HACCP) for all kitchen operations.
• Manage food costs, including inventory control, supplier negotiations, and waste reduction strategies.
• Develop training materials and provide remote guidance and support to kitchen teams.
• Ensure adherence to quality standards and brand consistency in all culinary creations.
• Stay updated on culinary trends, techniques, and ingredients, and integrate new ideas into menu development.
• Collaborate with marketing and operations teams to align culinary offerings with business objectives.
• Analyze feedback and performance data to continuously improve menu offerings and operational efficiency.
• Manage supplier relationships and ensure the sourcing of high-quality ingredients.
• Develop and maintain operational manuals and standard operating procedures for kitchen functions.

• Extensive experience (7+ years) as a Head Chef, Executive Sous Chef, or in a senior culinary leadership role.
• A proven track record of creative menu development and culinary innovation.
• In-depth knowledge of food preparation techniques, culinary arts, and flavor profiles.
• Strong understanding of food safety regulations, hygiene standards, and cost control measures.
• Excellent organizational, planning, and project management skills.
• Exceptional communication and interpersonal skills, with the ability to effectively lead and inspire remotely.
• Proficiency in using digital collaboration tools (e.g., Slack, Zoom, project management software).
• Ability to work autonomously and demonstrate initiative in a remote environment.
• Culinary degree or equivalent professional qualification is highly desirable.
• Experience with virtual kitchens or multi-site culinary management is a significant advantage.
• A passion for creating exceptional food experiences.

• Lead and mentor the kitchen brigade, fostering a positive and productive work environment.
• Develop innovative and seasonal menus, incorporating high-quality ingredients and culinary trends.
• Oversee all food preparation, cooking, and presentation, ensuring consistency and excellence.
• Manage kitchen inventory, including ordering, receiving, and stock control, to minimize waste and control costs.
• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Collaborate with the F&B management team on menu costing, pricing, and profitability.
• Train and develop junior chefs and kitchen staff, promoting skill enhancement and career growth.
• Manage kitchen budgets and control food and labor costs effectively.
• Maintain strong relationships with suppliers, ensuring the procurement of the finest ingredients.
• Innovate and elevate the dining experience, contributing to the restaurant's reputation for culinary excellence.

• Developing creative and appealing menus that align with the establishment's brand and target market.
• Ensuring the highest standards of food quality, presentation, and taste.
• Managing kitchen operations, including food preparation, cooking, and plating.
• Leading, training, and mentoring kitchen staff to foster a high-performing team.
• Controlling food costs, inventory management, and supplier relations.
• Maintaining impeccable standards of hygiene and safety in the kitchen, adhering to all regulations.
• Implementing and enforcing kitchen policies and procedures.
• Collaborating with management on budgeting and financial performance of the kitchen.
• Keeping up-to-date with culinary trends and innovations.
• Conducting regular performance reviews for kitchen staff.
• Ensuring efficient stock rotation and waste reduction.
• Contributing to a positive and productive work environment.

• Recognised culinary qualifications or equivalent extensive experience.
• Proven experience as a Head Chef, Executive Sous Chef, or equivalent senior kitchen role.
• Strong leadership and team management skills.
• Excellent knowledge of food safety and hygiene standards.
• Creativity and passion for culinary arts.
• Proficiency in menu planning and cost control.
• Strong communication and interpersonal abilities.
• Ability to work effectively under pressure in a fast-paced environment.
• A passion for delivering exceptional dining experiences.

• Oversee all aspects of kitchen operations, ensuring smooth and efficient service delivery during peak hours.
• Develop innovative and seasonal menus, incorporating local produce and maintaining high culinary standards.
• Lead, train, and motivate the kitchen brigade, fostering a culture of excellence and teamwork.
• Manage food costs, inventory, and supplier relationships to optimize profitability and quality.
• Ensure strict adherence to food safety, hygiene, and health & safety regulations (HACCP).
• Maintain consistency in food preparation and presentation across all dishes.
• Collaborate with the front-of-house management to ensure seamless guest experiences.
• Control wastage and implement sustainable kitchen practices.
• Manage staffing levels, scheduling, and recruitment for the kitchen team.
• Conduct regular performance reviews and provide constructive feedback to kitchen staff.
• Stay abreast of current culinary trends and competitor activities.
• Maintain the highest standards of cleanliness and organization within the kitchen environment.
• Contribute to the overall success and reputation of the restaurant.

• Proven experience (5+ years) as a Head Chef, Executive Sous Chef, or a similar senior culinary role, preferably in fine dining or high-volume establishments.
• Exceptional culinary skills and a passion for creating high-quality dishes.
• Strong leadership and team management abilities.
• In-depth knowledge of food preparation techniques, menu engineering, and costing.
• Proficiency in inventory management and supplier negotiation.
• Comprehensive understanding of food safety regulations (e.g., HACCP certified).
• Excellent organizational and time-management skills.
• Creative flair and a passion for innovation in the kitchen.
• Ability to work under pressure and maintain high standards in a fast-paced environment.
• Strong communication and interpersonal skills.
• A culinary qualification from a recognized institution is advantageous.

• Develop and execute creative, high-quality menus that align with the establishment's brand.
• Oversee all daily kitchen operations, ensuring efficiency and adherence to standards.
• Manage, train, and mentor kitchen staff, fostering a culture of excellence.
• Control food costs, manage inventory, and minimize waste.
• Ensure compliance with all food safety, hygiene, and health regulations.
• Maintain exceptional standards of food preparation, cooking, and presentation.
• Build and maintain strong relationships with food suppliers.
• Collaborate with the front-of-house team to ensure seamless service delivery.
• Manage kitchen budgets and financial performance.
• Contribute to the overall success and reputation of the establishment.

• Proven experience as a Head Chef, Executive Sous Chef, or a similar senior culinary role.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques, food safety, and hygiene standards.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Passion for creating exceptional food and dining experiences.
• Good communication and interpersonal skills.
• Culinary degree or equivalent professional qualification is preferred.
• Experience with budget management and financial reporting.

Our Royal Exchange satellite bar & restaurant is located in the heart of Bank. This bustling London location is within walking distance to plenty of bus stops, as well as Bank station. There is plenty to do and explore in this area and just a hop, skip and a jump to the London CBD.

Taking pride of place at the Royal Exchange Courtyard in Bank, the Fortnum’s Restaurant and Bar is one of London’s most Instagrammable restaurants. Serving a luxurious selection of fine caviar and oysters to hand carved smoked salmon with our very own selection of cocktails. The restaurant serves breakfast, lunch, dinner and afternoon tea 5 days a week.

We are currently looking for an experienced Sous Chef at Royal Exchange Restaurant and Bar. This is an exciting position for a Bartender looking to develop their knowledge in the finest beverages that we offer.

Why Work For Us:

• Competitive hourly rate + paid overtime

• Discretionary annual bonus (up to 5% of salary)*

• Up to 40% store and restaurant discounts*

• Subsidised staff restaurant using Fortnum’s ingredients

• 28 days holiday + a day off for your birthday and 5 extra wellbeing days off*

• Matched pension scheme and career development opportunities

• Exciting Careers opportunities

*subject to terms and conditions

Key Accountabilities

*    Working with the Senior Team to ensure the food is delivered to the highest standard in the section of responsibility

*    Coach and develop CDP’S and Commis Chefs to ensure their skills are being enhanced, leading by example

*    Check the Section for standards regularly ensuring that all audits and temperature checks are completed

*    Take ownership of the stocktake and feedback any key indicators to the Head chef

*    Pre-empt any pinch points within the kitchen, and highlight them to your line manager

*    Work with the Senior Chefs to help produce monthly reporting for the Kitchen

*    Work closely with the Restaurant team to ensure a collaborative partnership between front and back of house

*    Communicate effectively ensuring that the teams are aware of the menu

*    Demonstrate high levels of planning, organising, and time management to drive the operational execution across the section

*    Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, and HSE)

*    Monitor and maintain inventory, ensuring these are highlighted to the Senior Chefs

*    Deliver feedback and coach the team on a regular basis, ensuring achievement is recognised by the senior team

*    Identify training needs of your team

We expect the successful candidate to have the following skills and experience:

*    Experience as a Sous Chef within a quality restaurant.

*    Willing to learn and grow as well as teach

*    Passionate about food

*    Have excellent longevity with your past employers

*    Maintaining Food Safety standards

We are committed to developing your career and nurturing your talent, regardless of age; disability; gender reassignment; marriage and civil partnership; pregnancy and maternity; race; religion or belief; sex; sexual orientation. We respect and embrace each other’s differences, to create a truly inclusive environment. In the last year alone, our people have been recognised and celebrated, winning awards for their outstanding contributions to Retail, Technology, Global Hospitality & Tourism, Visual Merchandising & Display, Customer Service and Local Community Awards

Our Royal Exchange satellite bar & restaurant is located in the heart of Bank. This bustling London location is within walking distance to plenty of bus stops, as well as Bank station. There is plenty to do and explore in this area and just a hop, skip and a jump to the London CBD.

Taking pride of place at the Royal Exchange Courtyard in Bank, the Fortnum’s Restaurant and Bar is one of London’s most Instagrammable restaurants. Serving a luxurious selection of fine caviar and oysters to hand carved smoked salmon with our very own selection of cocktails. The restaurant serves breakfast, lunch, dinner and afternoon tea 5 days a week.

We are currently looking for an experienced Sous Chef at Royal Exchange Restaurant and Bar. This is an exciting position for a Bartender looking to develop their knowledge in the finest beverages that we offer.

Why Work For Us:

• Competitive hourly rate + paid overtime

• Discretionary annual bonus (up to 5% of salary)*

• Up to 40% store and restaurant discounts*

• Subsidised staff restaurant using Fortnum’s ingredients

• 28 days holiday + a day off for your birthday and 5 extra wellbeing days off*

• Matched pension scheme and career development opportunities

• Exciting Careers opportunities

*subject to terms and conditions

Key Accountabilities

*    Working with the Senior Team to ensure the food is delivered to the highest standard in the section of responsibility

*    Coach and develop CDP’S and Commis Chefs to ensure their skills are being enhanced, leading by example

*    Check the Section for standards regularly ensuring that all audits and temperature checks are completed

*    Take ownership of the stocktake and feedback any key indicators to the Head chef

*    Pre-empt any pinch points within the kitchen, and highlight them to your line manager

*    Work with the Senior Chefs to help produce monthly reporting for the Kitchen

*    Work closely with the Restaurant team to ensure a collaborative partnership between front and back of house

*    Communicate effectively ensuring that the teams are aware of the menu

*    Demonstrate high levels of planning, organising, and time management to drive the operational execution across the section

*    Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, and HSE)

*    Monitor and maintain inventory, ensuring these are highlighted to the Senior Chefs

*    Deliver feedback and coach the team on a regular basis, ensuring achievement is recognised by the senior team

*    Identify training needs of your team

We expect the successful candidate to have the following skills and experience:

*    Experience as a Sous Chef within a quality restaurant.

*    Willing to learn and grow as well as teach

*    Passionate about food

*    Have excellent longevity with your past employers

*    Maintaining Food Safety standards

We are committed to developing your career and nurturing your talent, regardless of age; disability; gender reassignment; marriage and civil partnership; pregnancy and maternity; race; religion or belief; sex; sexual orientation. We respect and embrace each other’s differences, to create a truly inclusive environment. In the last year alone, our people have been recognised and celebrated, winning awards for their outstanding contributions to Retail, Technology, Global Hospitality & Tourism, Visual Merchandising & Display, Customer Service and Local Community Awards

Our Royal Exchange satellite bar & restaurant is located in the heart of Bank. This bustling London location is within walking distance to plenty of bus stops, as well as Bank station. There is plenty to do and explore in this area and just a hop, skip and a jump to the London CBD.

Taking pride of place at the Royal Exchange Courtyard in Bank, the Fortnum’s Restaurant and Bar is one of London’s most Instagrammable restaurants. Serving a luxurious selection of fine caviar and oysters to hand carved smoked salmon with our very own selection of cocktails. The restaurant serves breakfast, lunch, dinner and afternoon tea 5 days a week.

We are currently looking for an experienced Sous Chef at Royal Exchange Restaurant and Bar. This is an exciting position for a Bartender looking to develop their knowledge in the finest beverages that we offer.

Why Work For Us:

• Competitive hourly rate + paid overtime

• Discretionary annual bonus (up to 5% of salary)*

• Up to 40% store and restaurant discounts*

• Subsidised staff restaurant using Fortnum’s ingredients

• 28 days holiday + a day off for your birthday and 5 extra wellbeing days off*

• Matched pension scheme and career development opportunities

• Exciting Careers opportunities

*subject to terms and conditions

Key Accountabilities

*    Working with the Senior Team to ensure the food is delivered to the highest standard in the section of responsibility

*    Coach and develop CDP’S and Commis Chefs to ensure their skills are being enhanced, leading by example

*    Check the Section for standards regularly ensuring that all audits and temperature checks are completed

*    Take ownership of the stocktake and feedback any key indicators to the Head chef

*    Pre-empt any pinch points within the kitchen, and highlight them to your line manager

*    Work with the Senior Chefs to help produce monthly reporting for the Kitchen

*    Work closely with the Restaurant team to ensure a collaborative partnership between front and back of house

*    Communicate effectively ensuring that the teams are aware of the menu

*    Demonstrate high levels of planning, organising, and time management to drive the operational execution across the section

*    Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, and HSE)

*    Monitor and maintain inventory, ensuring these are highlighted to the Senior Chefs

*    Deliver feedback and coach the team on a regular basis, ensuring achievement is recognised by the senior team

*    Identify training needs of your team

We expect the successful candidate to have the following skills and experience:

*    Experience as a Sous Chef within a quality restaurant.

*    Willing to learn and grow as well as teach

*    Passionate about food

*    Have excellent longevity with your past employers

*    Maintaining Food Safety standards

We are committed to developing your career and nurturing your talent, regardless of age; disability; gender reassignment; marriage and civil partnership; pregnancy and maternity; race; religion or belief; sex; sexual orientation. We respect and embrace each other’s differences, to create a truly inclusive environment. In the last year alone, our people have been recognised and celebrated, winning awards for their outstanding contributions to Retail, Technology, Global Hospitality & Tourism, Visual Merchandising & Display, Customer Service and Local Community Awards