984 Culinary Chef jobs in the United Kingdom

• Conceptualizing, developing, and refining creative and high-quality menus for diverse catering events.
• Managing all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Leading, training, and motivating kitchen staff to achieve culinary excellence.
• Ensuring strict adherence to food safety, hygiene, and sanitation standards (e.g., HACCP).
• Managing inventory, stock control, and cost-effective purchasing of ingredients.
• Collaborating with event planners and clients to understand specific culinary requirements.
• Maintaining consistent quality and presentation across all dishes.
• Troubleshooting kitchen operational challenges and implementing solutions.
• Monitoring food costs and implementing strategies to optimize profitability.
• Staying updated on culinary trends, techniques, and dietary requirements.

• Develop innovative and appealing menus, catering to diverse tastes and dietary needs.
• Oversee all aspects of culinary production, ensuring high standards of quality and presentation.
• Manage food costs, inventory, and supplier relationships.
• Ensure strict compliance with food safety, hygiene, and sanitation regulations.
• Train and mentor kitchen staff through virtual platforms and remote guidance.
• Collaborate with marketing and operations teams to create exceptional dining experiences.
• Stay abreast of industry trends and implement new culinary techniques and concepts.
• Maintain a positive and productive work environment, fostering creativity and teamwork.
• Contribute to overall business strategy with a focus on culinary excellence.

• Extensive experience as a Head Chef or Sous Chef in a high-volume environment.
• Demonstrated creativity and expertise in menu planning and development.
• In-depth knowledge of food safety and sanitation standards (e.g., HACCP).
• Proven ability to manage budgets and control food costs effectively.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work autonomously and manage a remote team effectively.
• Proficiency in culinary software and online collaboration tools.
• Relevant culinary qualifications or equivalent experience.

• Conceptualize, develop, and meticulously document innovative recipes and menu plans for various catering and hospitality projects.
• Conduct thorough research on global culinary trends, emerging ingredients, and modern cooking techniques.
• Create detailed ingredient specifications, preparation methods, and plating guidelines for each dish.
• Develop cost-effective menu solutions while maintaining premium quality and exceptional taste.
• Collaborate virtually with marketing teams to ensure culinary concepts align with brand identity and promotional strategies.
• Provide expert guidance on food presentation and styling through detailed visual aids and descriptions.
• Source and vet potential suppliers for high-quality, unique, and sustainable ingredients.
• Ensure all recipes and culinary processes comply with food safety and hygiene regulations (e.g., HACCP).
• Work closely with the procurement department to establish effective sourcing strategies.
• Mentor and guide junior chefs and culinary assistants in recipe development and execution standards through virtual platforms.
• Evaluate and critique recipe prototypes, providing constructive feedback for refinement.
• Contribute to the training materials for culinary staff on new menu items and techniques.

• Conceptualize, develop, and refine innovative menu offerings that cater to a wide range of dietary preferences and event types.
• Conduct thorough research into emerging culinary trends, ingredients, and techniques to drive menu evolution.
• Create detailed recipes, standardized procedures, and plating guides for all menu items.
• Develop and manage food cost controls, ensuring profitability while maintaining exceptional quality.
• Collaborate closely with sourcing and procurement teams to identify and secure high-quality ingredients.
• Provide culinary guidance and support to catering teams across various locations, offering virtual training and feedback sessions.
• Oversee the development and implementation of new catering concepts and service models.
• Ensure compliance with all food safety regulations and hygiene standards through virtual oversight and protocol development.
• Engage in menu tasting and quality assurance virtually, providing constructive feedback to kitchen teams.
• Contribute to the overall strategic direction of the catering business, focusing on culinary excellence and client satisfaction.

• Extensive experience (10+ years) as an Executive Chef or Head Chef, with a significant portion in catering or large-scale food service.
• A strong portfolio showcasing creative menu development and culinary execution.
• Deep understanding of various cuisines, dietary requirements (vegan, gluten-free, etc.), and modern food trends.
• Proven ability to manage food costs effectively and implement robust cost-control measures.
• Excellent organizational and project management skills, with the ability to manage multiple initiatives simultaneously.
• Exceptional communication and virtual collaboration skills, capable of inspiring and guiding remote teams.
• Proficiency with digital tools for recipe management, communication, and project collaboration.
• Passion for food innovation and a commitment to delivering outstanding culinary experiences.

• Develop and curate innovative, seasonal menus across various culinary styles, ensuring profitability and client satisfaction.
• Create detailed recipes, preparation guides, and plating instructions for kitchen teams.
• Conduct virtual taste-testing and quality assurance sessions with remote culinary staff.
• Collaborate with sourcing managers to identify and secure premium ingredients.
• Develop and maintain standardized operating procedures for food preparation, hygiene, and safety.
• Oversee menu costing and budget management for culinary operations.
• Train and mentor remote culinary teams on new techniques and menu items.
• Stay updated on global culinary trends, dietary preferences, and emerging food technologies.
• Contribute to the brand's culinary identity and market positioning through exceptional food offerings.
• Work closely with operations and marketing teams to ensure seamless execution of culinary services.

• Culinary degree from a reputable institution or equivalent extensive experience.
• Minimum of 8 years of progressive experience in high-end restaurants, hotels, or catering, with at least 3 years in a senior leadership role (Head Chef, Executive Sous Chef).
• Demonstrated expertise in menu development, costing, and kitchen management.
• Proven ability to innovate and create unique culinary experiences.
• Excellent understanding of food safety regulations (HACCP, etc.).
• Strong leadership, communication, and team-building skills, adapted for remote management.
• Proficiency with digital collaboration tools, recipe management software, and virtual conferencing.
• A dedicated home office environment with reliable internet access.
• Ability to manage multiple projects and deadlines in a fast-paced, distributed work environment.
• Passion for food quality, presentation, and customer delight.

• Develop innovative and high-quality menus for various catering events and client needs, with a focus on remote delivery models.
• Source and manage relationships with suppliers to ensure the highest quality ingredients and competitive pricing.
• Oversee food cost management and budget adherence for all culinary operations.
• Develop and implement standardized recipes and cooking procedures.
• Conduct virtual culinary training and development for kitchen staff.
• Ensure compliance with all food safety and sanitation regulations (HACCP, etc.).
• Collaborate with the sales and marketing teams on menu presentations and client proposals.
• Innovate and adapt menus based on seasonal availability and emerging food trends.
• Manage inventory and ensure efficient stock rotation.
• Maintain a strong understanding of dietary restrictions and allergen management.

• Professional culinary certification or degree from a reputable institution.
• Minimum of 7 years of experience in a senior culinary role, preferably with high-volume catering or fine dining experience.
• Demonstrated expertise in menu creation, food costing, and inventory management.
• Proven ability to manage operations remotely and effectively lead a distributed team.
• In-depth knowledge of food safety standards and regulations.
• Excellent communication, interpersonal, and organizational skills.
• Proficiency in culinary software and virtual collaboration tools.
• A passion for culinary excellence and innovation.

Head Chef Operations - Glasgow Braehead Contract: Full Time
Salary: £36,202 - £38,201
Contracted Hours: 45

We burst onto the restaurant scene in 1997, when we shook up London and showed the UK a new way of eating. Part of this was the 'kaiten' conveyor belt and colour-coded dishes which made our name.

We're all about fresh, flavoursome, authentic Japanese food. Sushi is what we're famous for, but we also have a mouth-watering range of hot street food available - from traditional classics to innovative fusion dishes. All packed with rich, aromatic flavours and umami. Fast forward to today and we have over 70 restaurants all over the globe, more than 300 kiosks in the UK, with grocery products and pre-pack sushi in most major UK supermarkets.

We are looking for dynamic individuals with a love and passion for food to join us on our exciting journey Our people are at the heart of what we do:
• You will be a role model, have an appetite for success and a real thirst for delivering exceptional results.
• You will be ambitious and hungry to learn.
• You will always strive to do your best.
• You will be enthusiastic and have a positive disposition.
• You will embrace challenges head on, with a willing can-do attitude.
• You will want to be part of our success story.

What you will be doing:

The Head Chef is responsible for the entire operation of their YO! Kitchen and ultimately accountable for the safety of our teams & guests.

Leading and inspiring the kitchen team you are obsessive about food quality, adherence to spec and can prepare each and every YO! dish brilliantly. Happy teams and Happy guests is the mantra by which you live and instil this modus operandi across the team. You are passionate about an incredible guest experience, developing the team to Super Squad status and driving the profitability of your restaurant through great controls of food cost lines.

Comfortable and natural in all sections of the kitchen, you cut fish, cook rice, roll sushi, and prepare our kitchens every day. You are also an inspirational presence in your restaurant, running high energy shifts from the kitchen and ensuring each and every day part delivers an outstanding experience for our guests and team.

We're proud to offer:

• Fantastic working hours
• Free YO! food - What's your favourite YO! dish? Every time you work you can power your shift with a selection of your choice from our fantastic menu
• Grow with YO!- we will pay for you to achieve professional qualifications (up to Degree level) whilst you work
• Brilliant support services designed to enhance your physical, mental and financial wellbeing including private medical health plan and 24/7 Employee Assistance Line
• Discounted gym membership, cinema tickets, dining out and retail offers are all available by accessing our reward platform
• 50% off your food every time you dine with us for you and 3 friends
• Award-winning sustainability initiatives - We're committed to delivering progress against 9 UN sustainability goals, just some of the actions we've already taken include: 100% of all Salmon
• sourced from certified sustainable sources, Zero use of Species classed as MCS "Fish to Avoid"
• 1/3^rd of o