Summary
EXECUTIVE HEAD CHEF - WITH MICHELIN STAR LEVEL EXPERIENCE NON NEGOTIABLE
Experience: 5 years minimum as Michelin Star Head Chef
Location: Central London (Marble Arch)
Passport: British or Right to work
Salary: £60,000 - £70,000 DOE
Start: Asap 2026
Days/Hours: Mon - Fri 8:00am - 14:00pm
We are currently seeking an experienced and passionate Executive Chef to provide high quality daily lunches for approximately 4-10 people. The role primarily involves preparing fine dining lunches and, on occasion, cooking to Michelin level for external guests. The chef will work independently, however there is a full-time cleaner to assist with clearing the dining room and kitchen. This role is with a corporate firm based near Marble Arch. The chef will be required to prepare high-quality fine-dining lunches for approximately 4-10 senior partners each day and, on occasion, cook to Michelin level for external guests. They enjoy a variety of cuisines, however, there will be a particular focus on Mediterranean and Asian.
It is worth noting that while many corporate firms have much larger kitchens with a big kitchen teams, this particular role is more similar to a private chef position, as the chef will be working independently. That said, the hours are far more sociable than typical private chef role, being 8am – 2pm from Monday – Friday.
Key Responsibilities:
Menu Design & Food Preparation:
Prepare and produce creative, varied, and seasonal menus using high-quality ingredients.
Adapt menus to suit different audiences, from internal lunches to fine dining for senior external guests.
Confidently prepare a wide range of cuisines, including Mediterranean and Asian.
Cater for all dietary requirements, allergies, and intolerances, including last-minute changes.
Deliver food to the highest standard, ensuring timely service, presentation, and clear-down.
When required, prepare healthy snacks and meals in advance of planned days off.
Occasionally cater for informal and formal breakfast meetings.
Remain open to feedback from the Executive team and continually refine menus and service.
Maintain up-to-date knowledge of preferred cuisines and dietary preferences of Executives and guests.
Kitchen Management:
Full ownership of the kitchen, maintaining exceptional standards of cleanliness, organisation, and presentation.
Ensure all health, safety, and food hygiene standards are strictly adhered to
Maintain kitchen equipment, ensuring it is clean, serviced, and in good working order.
Organise, label, and store all stock and equipment accurately.
Manage stock levels efficiently, develop relationships with preferred suppliers, minimise waste, and reorder as required.
Ensure fridges, freezers, and dry stores are regularly checked, cleaned, and compliant with food safety standards.
Skills profile:
Minimum of 5 years’ experience as a Head Chef or equivalent, including experience in a fine dining environment.
Proven ability to produce creative, seasonal menus at a Michelin-level standard.
Trained in Health & Safety and Food Hygiene standards.
Strong culinary skills across a variety of cuisines and dietary requirements.
Able to scale up catering numbers at short notice while maintaining quality and consistency.
Excellent organisational and communication skills.
Confident, professional, and comfortable engaging with senior stakeholders and high-profile guests.
Calm under pressure, flexible, and proactive in unexpected situations.
Discreet, trustworthy, reliable, and personable, with a good sense of humour.
