Head Chef at Omni RMS, Coleman Street, Greater London

Head Chef

Location: London, EC2Y 9AJ

Hours of Work: 40 hours (Monday - Friday)

Contract Type: Permanent

Our client, a leading provider of facilities services in the UK, is seeking a confident and hands-on Head Chef to lead the kitchen operation within a high-profile corporate catering contract in the City of London.

Job Overview

This is a key leadership role within a busy and varied corporate catering operation, overseeing daily restaurant service, hospitality, events and VIP functions while delivering consistently high standards of food quality, service and kitchen performance.

The operation serves approximately 500 guests daily across two floors, with breakfast delivered from a consistent menu and lunch provided through a rotating seasonal menu. All food is produced from a central kitchen supported by an established team.

The successful candidate will take full ownership of the kitchen operation, driving continuous improvement while maintaining strong financial, operational and food safety standards. Occasional evening working may be required, with the latest finish being 8:30pm and advance notice provided.

Key Responsibilities

• Lead and manage the day-to-day kitchen operation within a busy corporate catering environment.
• Oversee food production from a central kitchen supporting service across two floors.
• Deliver consistent breakfast and lunch services while maintaining high quality standards.
• Manage, motivate and develop a team of four kitchen staff.
• Maintain menu standards, including traditional offerings such as fish on Fridays.
• Ensure excellent standards of food presentation, food safety and operational performance.
• Manage food costs, labour budgets, stock control and overall kitchen profitability.
• Support hospitality, events and VIP functions while driving continuous improvements to the catering offer.

Person Specification

• Proven contract catering experience with a successful track record within a contract catering environment.
• Strong financial acumen, including experience managing food costs, labour budgets, stock control and profitability.
• Excellent leadership and people management skills.
• Ability to lead, motivate and develop a kitchen team.
• Strong organisational skills and the ability to manage a busy and varied operation.
• Passion for food and commitment to maintaining high standards of quality and presentation.
• Proactive approach to continuous improvement and enhancing the customer experience.
• Strong commercial awareness combined with excellent culinary expertise.