1 Kitchen Management jobs in the United Kingdom
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Head Chef - Boutique Hotel
OX1 1LP Oxford, South East
£48000 Annually
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Posted 4 days ago
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Job Description
full-time
Our client, a charming and highly-rated boutique hotel located in the historic city of Oxford, Oxfordshire, UK , is seeking an exceptional and creative Head Chef to lead their culinary team and elevate the dining experience. This is a unique opportunity to take full creative control of the kitchen, developing innovative menus that showcase seasonal, locally-sourced ingredients while maintaining impeccable standards of quality and presentation. The ideal candidate will possess a passion for gastronomy, a strong background in fine dining, and proven leadership experience in a similar high-volume, quality-focused establishment. You will be responsible for all aspects of kitchen management, including menu planning and development, staff recruitment and training, inventory management, cost control, and ensuring strict adherence to food safety and hygiene regulations. We are looking for a chef who is a true culinary artist, with a flair for flavour and a commitment to delivering outstanding dishes. Strong organizational skills, excellent communication abilities, and the capacity to thrive under pressure are essential. You will lead by example, fostering a positive and collaborative working environment for your team. This role requires a deep understanding of kitchen operations, from sourcing ingredients to final plating. Experience in banqueting and event catering is also desirable. If you are a talented chef with a vision for culinary excellence and a desire to make a significant impact in a beloved Oxford institution, we encourage you to apply. This is a hands-on role demanding dedication, creativity, and a genuine love for food.
Key Responsibilities:
Key Responsibilities:
- Lead and manage all aspects of the hotel's kitchen operations.
- Develop innovative, seasonal, and high-quality menus for the restaurant, bar, and private events.
- Oversee food preparation, cooking, and presentation to ensure consistency and excellence.
- Recruit, train, mentor, and manage the kitchen brigade.
- Manage inventory, ordering, and supplier relationships to ensure optimal stock levels and quality.
- Implement and enforce strict food safety, hygiene, and sanitation standards.
- Control food costs, manage budgets, and optimize profitability.
- Collaborate with the hotel management and front-of-house teams to ensure a seamless guest experience.
- Maintain high standards of cleanliness and organization within the kitchen.
- Stay abreast of culinary trends and innovations.
- Recognized culinary qualifications (e.g., NVQ, City & Guilds) or equivalent professional experience.
- Minimum of 5 years of experience as a Head Chef or Senior Sous Chef in a similar caliber establishment.
- Demonstrated expertise in menu development, fine dining, and high-volume production.
- Proven leadership and team management skills.
- Strong understanding of food costing, inventory control, and budgetary management.
- In-depth knowledge of food safety regulations and HACCP principles.
- Excellent communication, organizational, and interpersonal skills.
- Creative flair and a passion for culinary excellence.
- Ability to work effectively under pressure and manage multiple priorities.
- Experience in banqueting and event catering is a plus.
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