Job Description

The Pilgrm, London, is looking for a passionate and experienced Head Chef to lead the kitchen team and oversee the hotel’s food offering across breakfast, brunch, evening service and private events.

The Head Chef will take full responsibility for the day-to-day kitchen operation, ensuring consistently high standards of food quality, presentation, service, cleanliness and team culture. The role combines creative menu development with strong operational and financial management.

Key Responsibilities

Lead the kitchen operation across breakfast, brunch, evening service and private events.
Develop seasonal menus and new dishes that reflect The Pilgrm’s style and guest expectations.
Maintain consistent standards of food quality, preparation and presentation.
Lead, train, support and motivate the kitchen team.
Maintain a calm, organised and efficient kitchen during busy service periods.
Work closely with the front-of-house and management teams to deliver smooth service.
Take responsibility for kitchen GP, food-cost and labour-cost targets.
Manage stock ordering, supplier relationships, deliveries and inventory control.
Reduce waste through effective preparation, portion control and stock management.
Review monthly P&L reports with management and identify opportunities for improvement.
Oversee food provision for private events and special occasions.
Create event menus that meet guest requirements and dietary needs.
Ensure the smooth planning and execution of event catering.
Maintain compliance with food hygiene, HACCP and health and safety standards.
Manage allergen procedures and food safety practices across the kitchen.
Ensure kitchen equipment is operated correctly and maintained appropriately.
Create a positive, supportive and professional kitchen culture.
Support team development through regular training, guidance and feedback.
Promote strong communication and teamwork across all departments.
Attend training sessions and contribute to the wider development of the hotel operation.

Working Pattern and Benefits

48 hours per week.
Five days per week.
Ideally Wednesday to Sunday.
Typical working hours: 6:30 am to 3:00 pm.
£43,000 base salary, plus approximately £5,000 service charge.
28 days’ holiday.
Staff meals while on duty.
Staff discounts across food and drinks.
The opportunity to join a creative and independent hotel brand.
A supportive and collaborative working environment.

Job Requirements

Previous experience as a Head Chef or Senior Sous Chef in a quality-led hospitality environment.
Proven experience leading and developing a kitchen team.
Strong knowledge of kitchen operations across multiple service periods.
Experience developing seasonal menus and new dishes.
Good understanding of food-cost control, GP targets and kitchen financials.
Experience managing stock, suppliers, deliveries and waste reduction.
Ability to monitor labour costs and create efficient rotas.
Excellent knowledge of food hygiene, HACCP, allergen management and health and safety procedures.
Ability to maintain high standards during busy service periods.
Organised, proactive and able to work calmly under pressure.
Passionate about seasonal food, hospitality and delivering an excellent guest experience.
Strong communication and teamwork skills.
A hands-on approach and the ability to lead by example.
Flexibility to support additional duties when required by the management team.