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Job Summary
An experienced Executive Chef is required to spearhead the culinary operations for an upscale, high-capacity corporate hotel in East London EC. This role focuses entirely on managing the property's internal food and beverage ecosystem, including its primary restaurant, guest room dining, and on-site corporate event facilities. The successful candidate will provide hands-on leadership to deliver premium business hospitality, optimize food costs, and manage the day-to-day kitchen operations of a busy, corporate-focused property. Key Responsibilities Culinary Management: Oversee day-to-day food production lines across the central restaurant, room service, and dedicated meeting spaces. Menu Development: Create contemporary dining concepts tailored to corporate travelers, blending international culinary trends with popular regional styles. Financial Control: Take complete ownership of the kitchen budget, maintaining food costs strictly within targets, implementing precise inventory ordering matrices, and achieving gross profit goals. Team Leadership: Structure kitchen rotas efficiently to match seasonal occupancy levels, delegating kitchen preparation duties across shifts. Safety & Compliance: Enforce rigorous sanitation protocols and food handling standards to ensure all kitchen sections are continuously audit-ready. Event Coordination: Partner closely with the on-site events team to deliver high-quality, seamless catering services for private corporate workshops and functions. Key Performance Indicators (KPIs) Cost Management: Hold food cost variances tightly against the designated budget (+/- 1%) through proactive waste reduction and strict supplier vetting. Quality Metrics: Achieve target satisfaction scores on internal guest feedback forms regarding meal presentation and food quality. Audit Compliance: Exceed standard baselines on all internal and external health, safety, and food handling inspections. Labour Tracking: Manage back-of-house payroll allocations effectively by aligning staff shift scheduling with property occupancy data. Minimum Requirements Education: A professional qualification in Culinary Arts or an equivalent senior-level chef certification. Experience: A minimum of 5 years in senior kitchen management, with a proven track record operating as an Executive Chef or Head Chef within a commercial business hotel environment. Operational Scope: Demonstrated experience overseeing multi-stream kitchen workflows, including a full-service restaurant, room service operations, and corporate meeting catering. Technical Skills: Proficiency using modern back-of-house inventory software and spreadsheets for stock control and cost calculations. Regulations: Complete familiarity with industry health and safety regulations alongside standard food safety management protocols.
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