KEY SKILLS & ATTRIBUTES

• Proven experience as an Head Chef ideally within a multi-site hospitality business.
• Strong leadership, organizational, and communication skills.
• Creative flair with
• Must have a deep understanding of current culinary trends.
• Commercial awareness with the ability to balance creativity and profitability.
• Excellent knowledge of food safety, compliance, and kitchen management systems.
• Ability to inspire and mentor diverse kitchen teams.

QUALIFICATIONS & EXPERIENCE

• Minimum of 5+ years in a senior culinary management role.
• Formal culinary training (NVQ, City & Guilds, or equivalent).
• Track record of delivering consistent quality and innovation.
• Experience with menu costing, budgeting, and supplier negotiation.

JOB ROLE

The Group Head Chef is responsible for supporting our Executive Chef in leading the culinary vision, menu development, and kitchen operations across multiple venues within the hospitality group. This role ensures consistency in quality, innovation in food offering, and efficiency in operations, while maintaining profitability and upholding Medicine’s standards. The Group Head Chef will help manage and mentor the kitchen teams, ensuring exceptional dining experiences for all guests.