Head Chef at Omni RMS, Yiewsley, Greater London

Head Chef

Location: West Drayton, UB7 8JL
Hours of Work: 40 hours per week | 07:00 to 15:00
Contract Type: Permanent

Our client, a leading provider of facilities services in the UK, is seeking a Head Chef to lead a busy restaurant operation within a manufacturing site, delivering a high-quality breakfast and lunch offer from Monday to Friday.

This is a hands-on leadership role with overall responsibility for the organisation, management and performance of the kitchen operation. The successful candidate will lead the kitchen team while remaining actively involved in food preparation and service delivery.

The site caters for approximately 230 to 290 people per day across two sittings and also provides grab-and-go and vending options for employees. The role requires a strong focus on food quality, compliance, team leadership, client relationships, profitability and continuous improvement.

Breakfast Service: 09:00am to 10:45am

A traditional full English breakfast is served daily.

Lunch Service: 12:00pm to 1:45pm

On Wednesdays, Thursdays and Fridays, the menu follows a set rotation featuring a roast, curry and fish and chips, alongside an additional dish which may include a vegetarian option.

On Mondays and Tuesdays, the Head Chef has the flexibility to select dishes from the Saffron menu. A chef's special is also available as an additional option.

The site also offers grab-and-go options and vending facilities, providing employees with convenient alternatives throughout the day.

Key Responsibilities

• Organise and control all aspects of the catering operation.
• Support strategic planning initiatives to drive growth and profitability.
• Lead, supervise and develop the kitchen team.
• Manage meal production in line with budgets, client requirements, company policies and statutory regulations.
• Plan, coordinate and order all food requirements through nominated suppliers.
• Ensure food is produced to the highest quality and service standards using current cooking techniques and commodities.
• Develop the business in line with current high street trends and implement new initiatives.
• Build and maintain strong client relationships while promoting innovative ideas and opportunities.
• Maintain effective stock control, contract profitability and agreed food cost standards.

Person Specification

• Proven experience managing and leading kitchen teams.
• Experience operating in a Head Chef or Chef Manager capacity.
• Ability to take ownership and responsibility for the catering operation.
• Previous contract catering experience is preferred.
• Strong organisational and leadership skills.
• Good understanding of food quality, compliance and service standards.
• Commercial awareness with the ability to manage budgets and food costs effectively.
• Flexible approach with the ability to support the wider team while maintaining high standards.