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Executive Chef – Boutique Hotel

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Job Description

We are seeking an experienced and talented Executive Sous Chef looking to steup into their first Exec Chef role, to lead the culinary team at this new boutique hotel in the heart of London. As the Executive Chef, you will be responsible for overseeing all aspects of the hotel’s food and beverage operations, including menu development, kitchen management, and the creation of exceptional dining experiences for our guests.

Key Responsibilities:

  • Develop and implement innovative, seasonally-inspired menus that showcase the best of British cuisine and local produce
  • Manage and lead a team of skilled chefs, ensuring the highest standards of food quality, presentation, and service
  • Collaborate with the hotel’s management team to align the culinary vision with the overall brand and guest experience
  • Oversee the procurement of high-quality ingredients and the efficient management of the kitchen’s budget and inventory
  • Ensure compliance with all relevant health, safety, and hygiene regulations
  • Foster a positive, professional, and collaborative work environment within the culinary team
  • Represent the hotel and its culinary offerings at industry events, media engagements, and community initiatives


  • Minimum experience as an Executive Sous Chef or Head Chef in a high-end hotel, or similar upscale hospitality setting
  • Proven track record of developing and executing successful food and beverage concepts that have received critical acclaim and commercial success
  • Exceptional culinary skills, with a deep understanding of global cuisine and the ability to create visually stunning and flavorful dishes
  • Strong leadership and team-building abilities, with the capacity to motivate and inspire a talented culinary team
  • Excellent communication and interpersonal skills, with the ability to effectively collaborate with cross-functional teams
  • Thorough knowledge of food safety, kitchen operations, and inventory management best practices
  • A passion for sourcing and utilizing high-quality, sustainable, and locally-sourced ingredients
  • Formal culinary training, such as a degree or diploma from a recognized culinary institution, is preferred

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