Head Chef

The President Hotel / Imperial London Hotel Group

40 hours a week (5 days out of 7 days)

£55,000.00 + Benefits

Imperial London Hotels has been running hotels in Central London for over 180 years, currently operating seven 3 & 4-star hotels in the heart of Bloomsbury. Independent and family-owned, ILH has a unique heritage and culture that remains its foundation as it evolves and modernises. The portfolio includes The Royal National Hotel which remains UK largest hotel with over 1,600 rooms, The Bedford Hotel, The President Hotel, The Tavistock Hotel, The Morton Hotel and our newly acquired IHG Branded Holiday Inn Bloomsbury. Following a major refurbishment, The Imperial Hotel will open as ILH flagship 4* Deluxe Hotel in 2026.

We are currently recruiting for a Head Chef based in Bloomsbury, you'll be in the heart of London, working at President Hotel, with 523 rooms. It’s a special place to be, offering an on-site restaurant bar and resident theater show, The Faulty Towers Dining Experience.

What you will be doing

As Head Chef you are responsible for the day to day running of the kitchen to deliver consistently high quality food, meeting the demands of service so that we can deliver memorable guest experiences. You will have a team of up to 18 staff comprising of CDP's, commis chefs & Porters.

A born leader who knows how to delegate and bring out the best in your team, mentoring across all levels to create a great working environment so that everyone is encouraged to reach their full potential.

You will ensure the kitchen team know how to follow recipes, presentation guidelines and that all food is prepared safely and presented irresistibly, taking a hands-on approach when needed to motivate and lead from the front. With your talent for developing and designing seasonal menus, you will ensure they are costed accurately within food budget cost controls and minimal wastage, you’ll keep an eye on stock levels and ordering the right quantities, sourcing the best local ingredients.

Working in collaboration with your Hotel Manager and rest of front of house team, you’ll ensure the Kitchen team always present a professional and welcoming service, and an attitude that exceeds our guest expectations.

What we’d like from you

• A talented Head Chef or Sous chef with a passion for fresh food, experienced cooking similar Indian cuisine working in a fast-paced kitchen.
• You have a talent for creating new dishes for our menu cooking incredible food that will wow your guests.
• Create and maintain high standards for food preparation and presentation, ensuring compliance with food safety regulations.
• Oversee the delivery of freshly prepared dishes at our Atrium Bar and restaurant catering for our Interactive theater dining experience.
• With your strong leadership experience, you recognise succession is vital and have built strong teams around you. You know how to spot, nurture and develop talent within your team.
• Experienced in controlling GP and managing your labor budget, you know your way around a P&L to achieve financial targets.
• Level 3 Food & Safety in Catering / City & Guilds Diploma in Professional Cookery.

Key Responsibilities:

• Develop and implement innovative menus that reflect seasonal availability, dietary trends, and guest preferences.
• Manage food stock levels and procurement to meet operational needs and achieve budgeted food gross profit targets.
• Lead, train, and inspire the kitchen team to deliver consistently high-quality culinary experiences.
• Anticipate and exceed customer expectations through personalized service and attention to detail.
• Ensure all kitchen staff adhere to strict hygiene and safety standards, conducting regular training sessions and maintaining up-to-date records.
• Collaborate with other departments to ensure seamless operations and exceptional guest satisfaction.
• Participate in the recruitment and performance management of kitchen staff.
• Stay updated on industry trends and best practices to continually enhance our culinary offerings.

Requirements:

• Proven experience as an Executive Chef or in a similar leadership role within a reputable hotel or restaurant.
• Strong culinary skills with a passion for creativity and innovation.
• Excellent leadership and interpersonal skills, with the ability to motivate and develop a diverse team.
• Sound knowledge of food safety and hygiene regulations.
• Financial acumen and experience in managing budgets and achieving profitability targets.
• Flexibility to work evenings, weekends, and holidays as required.

What we’re looking for…

• A hunger for hospitality and going the extra mile.
• Someone that is willing to bring their best, authentic self to work. Rather than reading from a script or putting on a persona, our approach is all about bringing the very best version of ourselves to work every day.
• A creative approach to your role – we believe that a game changing idea can come from anyone, anytime.
• Someone who thrives in a dynamic and vibrant environment and is committed to delivering exceptional hospitality.

What you’ll get in return

• 28 Days Holiday pro-rata increasing with length of service up to 33 days
• Free meals on duty
• Interest-free Season Ticket Loan / Travelcard Loan
• 50% discount to friends and family in our hotels on hotel rooms & 20% discount in our restaurants (subject to availability)
• Shopping discounts across several high-street brands and online retailers (via Each Person)