Salary for head chef

Average salary

3000 £

Basic salary	1600 £
Maximum Wage	4500 £

1600 £
Lowest

3050 £
Average

4500 £
Highest

head chef - How much money do you make working at this position?

The average salary for the head chef position is 3000 £

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LEISURE HOTELS Based on 6 job offers	36000 £
THE HALFWAY HOUSE SIDCUP	29166 £
LOS MOCHIS CITY	7500 £
FOUR SEASONS COMMERCE	6166 £
FOUR SEASONS BISTRO	6000 £
BACK OF HOUSE CREW	5833 £
NED LONDON	5416 £
Bistrotheque	5416 £
THE LONDON SLEEP CLINIC	5416 £
LONDON CITY PUB GROUP Based on 15 job offers	5416 £

Salary in companies

LEISURE HOTELS	36000 £	1600 £ 36000 £
THE HALFWAY HOUSE SIDCUP	29166 £	1600 £ 36000 £
LOS MOCHIS CITY	7500 £	1600 £ 36000 £
FOUR SEASONS COMMERCE	6166 £	1600 £ 36000 £
FOUR SEASONS BISTRO	6000 £	1600 £ 36000 £
BACK OF HOUSE CREW	5833 £	1600 £ 36000 £
NED LONDON	5416 £	1600 £ 36000 £
Bistrotheque	5416 £	1600 £ 36000 £
THE LONDON SLEEP CLINIC	5416 £	1600 £ 36000 £
LONDON CITY PUB GROUP	5416 £	1600 £ 36000 £

Comment on the job position of head chef

Benefits

mutual
sports room

Requirements

understands the important of working with a branded menu
experience of managing orders, food stocks and forecast against occupancy
ability to manage multiple priorities and can adapt quickly to changing requirements
good financial knowledge with the ability to manage costs in line with the department’s budget
proven experience as a Head Chef or in a similar role within a restaurant environment
strong knowledge of culinary techniques, food safety practices, and kitchen management
excellent leadership skills with the ability to inspire and manage a diverse team effectively
proficient in menu planning, food preparation, and presentation
strong organisational skills with attention to detail in all aspects of kitchen operations
ability to work under pressure in a fast-paced environment while maintaining quality standards
A passion for cooking and creativity in developing new dishes
culinary qualifications or certifications are an advantage but not essential
proven experience as a Head Chef or Senior Sous Chef looking to move up or in a similar role, preferably in a high-end restaurant or hotel
extensive experience as a Head Chef in a reputable commercial catering operation with mixture of traditional and modern British/Mediterranean cuisine
experience within a healthcare environment is highly desirable
must hold a minimum of level 3 Food Hygiene qualification
overseeing food products ordering to ensure that items not meeting these standards are not accepted and used in TLC premises
the Head Chef will execute comprehensive management of all aspects of the kitchen operation and work towards building a team infrastructure which delivers world class food product on a consistent basis, driving menu management and development ideas, supplier relationships, team recruitment and development to fit in with London Clinic strategic plan
you will be solely responsible for whole kitchen operation in terms of food safety, upholding relevant legislations and following SOP’s and best practices
chef: 1 year

Responsibility

salary £36,000 - £45,000
salary £36,000 - £42,000
salary
we
£35,000 - £40,000
have a fantastic opportunity for a Head Chef to join us at Bembridge Coast Hotel
the benefits of working with us
have a fantastic opportunity for a Head Chef to join us at Lakeside Coastal
village
as the Head Chef you will work closely with the Executive Chef to
ensure all kitchens adhere to company Health and Safety standards. You will
supervise and coordinate the daily activities of the kitchen staff, ensuring all tasks are completed efficiently and to high standards
develop and implement innovative menu items that reflect seasonal ingredients and customer preferences
ensure compliance with food safety regulations and maintain a clean, organised kitchen environment
train, mentor, and motivate kitchen staff to enhance their culinary skills and foster teamwork
manage food preparation processes, ensuring consistency in taste, presentation, and portion sizes
monitor inventory levels, order supplies as needed, and minimise waste through effective stock management
collaborate with front-of-house staff to ensure seamless service delivery during busy periods
maintain high standards of hygiene and cleanliness in accordance with health regulations
develop and execute innovative menus that align with Los Mochis' culinary vision and customer preferences

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