Job Description

Job Ref:

4C1499

Branch:

The Westin London City

Location:

The Westin London City, London (Central)

Salary/Benefits:

Market Related Salary

Contract type:

Permanent

Hours:

Full Time

Hours per week:

40

Posted date:

30/10/2025

Closing date:

13/12/2025

JOIN OUR FAMILY

Our mission is "To be the preeminent wellness brand in hospitality, empowering guests to regain control and enhance their well-being when they need it most, while traveling, ensuring they can be the best version of themselves."


At The Westin London City, our employees are at the heart of bringing our wellness mission to life. We empower you to enhance the guest experience and reach your full potential in roles you undertake with pride by providing an enriching and supportive work culture.


Join our team at The Westin London City and be part of crafting distinctive guest experiences, just moments from some of London's most iconic landmarks.


The Head Chef is the hands-on managerial lead for all culinary operations at The Westin London City, an operation which includes a 140 seat all-day dining restaurant (breakfast through to dinner) and a 70 seat bar + kitchen serving small plates. In-room all day and overnight dining for 222 bedrooms and banqueting for both corporate and social events. The ideal candidate will have experience at a very high level within a five-star hotel environment and will also have experience working within certain brand frameworks surrounding Brand Standard Audits and certain menu requirements, Food Hygiene and Health Safety Compliance and usage of purchasing systems. Leading a team of 26 including the Senior Sous Chef and wider culinary team and reporting to and closely collaborating with the Director of Food Beverage, the Head Chef will be the hotel's main contact for all matters pertaining to food production, menu design, new idea generation, food hygiene and health safety. The Head Chef will also proactively contribute to the hotels' overall success by collaborating and generating ideas for revenue generation whilst also ensuring control of food, controllables and payroll costs.





A DAY IN THE LIFE OF A

HEAD CHEF

AT THE WESTIN LONDON CITY


What you'll be doing...



Reporting to Food and Beverage Director, you can expect your working day to include the following.


Actively take a hands-on operational approach to all aspects of food production in a highly collaborative environment, requiring a multi-skilled approach to product and people management. Take a flexible approach to self-rota management for five days out of seven Menu design, development and execution including bringing new ideas to bear Ensure the Westin Philosophy of 'Eat Well' is carried through both Restaurant and Banqueting menus where appropriate, with additional menu development for other non-brand compliance dishes whilst revieing market trends and adding menu-creativity value. Liaise with procurement and suppliers to ensure best quality for price Ensure usage of Procure Wizard for all food orders Ensure quality of food production and presentation by being in the operation and closely monitoring standards and cooking alongside the team Creation of SOP's for all dishes to ensure consistency Monitoring of all food hygiene and relevant health safety processes at all times Ensure fluid knowledge of all legal standards required for EHO and audit compliance Ensure weekly completion and monitoring of all required food and health safety documentation Regularly review payroll and productivity to identify opportunities for improvements in production and efficiency Actively contribute to the sales and marketing process by collaborating on new menu ideas to drive revenue Responsible for ensuring monthly food cost is in line with forecast Create a positive and collaborative working environment both within the kitchen, the wider food and beverage front of house team and the hotel Weekly rota and holiday planning to ensure all business needs are covered To address any human resources issues in line with company policy To ensure new associate hiring, induction and appraisal management is conducted in line with budget, forecast and company policy Conduct daily walk rounds of all kitchen, back of house and buffet areas to ensure consistency of product, performance and hygiene To attend any HOD level meetings as required To follow up on any guest issues that occur with culinary provision and put measures in place to prevent reoccurrence Liaise with the events sales and operations teams to ensure all Banquet Event Orders are executed to a very high standard, ensuring repeat custom Work with the front of house team and Director of Food Beverage in the development of seasonal amenity programmes To engage with guests, influencers and media on a regular basis in the promotion of food and beverage outlets To undertake occasional weekend senior manager shifts. As the hospitality industry is one which requires flexibility, the role of Head Chef is naturally not a 9-5 Monday to Friday role; the ideal candidate will be flexible to the needs of the business. Any other duties as required




WHAT WE NEED FROM YOU


We hire mostly on personality potential but here are a few of our requirements...



To succeed in the role of

Head Chef

, you will need the following qualities and skills:


Extensive understanding of high-end food [a la carte and banqueting] development, production and service, preferably in a volume hotel environment. Knowledge of food and beverage pairings. Aware of food concepts, market trends and social media influencers. Rota and workforce planning skills. Expertise in problem solving and ability to demonstrate being a self-starter who enjoys creating and implementing new ideas to drive service and revenue. Working as a part of a team, leading a team and being flexible on role location. Creative and conceptual flair and being adept in generation and implementation of new ideas. Great knowledge of the local and London competitive scene, to assist with driving sales and opportunities. Relationship and rapport-building skills, developing working relationships with all departments and managers. Extensive experience in high end lifestyle or luxury hotel / standalone wine bar or concept wine bar environments. Diploma or equivalent in culinary skills is desirable. Evidence of self-education in other business, culinary and beverage areas is acceptable.

Developing and Maintaining Budgets.


Develops and manages employee engagement and guest satisfaction plans and actions for relevant Food and Beverage departments. Maintains a positive cost management index for relevant FB service operations. Utilises budgets to understand financial objectives.

Leading Culinary Team.


Manages the relevant Food and Beverage department (not catering sales). Supervises and manages associates. Manages and oversees culinary and back of house day-to-day operations. Understands associate positions well enough to perform duties in associates' absence. Utilises interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary operations in tandem with the Director of Food Beverage. Creates and nurtures a property environment that emphasises motivation, empowerment, teamwork, continuous improvement, and a passion for providing service. Provides excellent internal customer service to all associates. Responds quickly and proactively to associate concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counselling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures and maintains the productivity level of associates. Develops specific goals and plans to prioritise, organise, and accomplish your work. Provides the leadership, vision, and direction to bring together and prioritise the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service.


Liaises with front of house team to provide excellent customer food and service experience. Responds quickly and proactively to guest's concerns. Understands the brand's service culture and specific culinary brand standards. Ensures that all employees, team leaders and managers understand the brand's service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviours. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities.


Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both grievance and open-door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities.


Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyses information and evaluates results to choose the best solution and solve problems. Ensures effective departmental communication and information systems through logs, department meetings and property meetings. Complies with all company and legal policies and procedures.

WHAT WE OFFER


You will have access to a benefits package we believe truly works for our people and enhances our overall culture...


Flexible working (subject to role and probationary review) Staff accommodation rates across UK (Mariott 4C Group Hotels) Life Assurance Cover Cycle to Work Scheme Technology Scheme Health Cash Plan (HSF) Referral Bonus Scheme Workplace pension scheme Access to Employee Assistance Program (EAP) and Wellbeing Support Eyecare vouchers Private Medical Insurance Continuous Learning Development opportunities Recognition Programme Opportunity to attend social events Free Meals on Duty (saving you 1,000 per year)




EQUAL OPPORTUNITIES


4C Group and The Westin London City are an equal opportunity employer.

About 4C Group



4C Group is a global organisation that manages and develops properties and hotels in key business districts and leisure hot spots across the UK, Middle East, Africa and Canada. The company was formed in 2010, building on the foundations of a family property business that stretches back to the 1990s. The group's mission is to operate sustainably, delight guests and investors, whilst striving to deliver a positive environmental and social impact within local communities.