SALARY: £55,000 - £60,000 PER ANNUMJOB TYPE: PERMANENTHOURS: FULL-TIMETOWN: LONDON

The Hotel Indigo, London, Clerkenwell is a new build hotel in the design led Clerkenwell area of London. The hotel will be 168 guestrooms incorporating Architect and Goldsmith rooms alongside Clockmaker suites. The rooms’ design have a link with industries that have a local connection. The hotel will have an all day dining restaurant, a lobby bar and it is connected to a traditional grade 2 listed pub named the Hat and Feathers which sits proudly on the corner of Goswell and Clerkenwell Roads.
We are looking for self-motivated, proactive and passionate Head Chef to join our Truly Talented kitchen team!
We are looking for a Head Chef to bring our kitchen and restaurant to life. You will be reporting directly to General Manager, and you will be responsible for managing the kitchen team and back-of-house F&B spaces, as well as menu development while driving the business to achieve the budgeted KPI’s.

THE CORE SKILLS AND EXPERIENCE REQUIRED TO SUCCEED

• Truly passionate about the Hospitality
• Previous experience in a similar Head Chef role in a busy, bustling environment
• Proven track record managing kitchen team
• A true passion for creativity whilst maintaining the integrity of our brand standards through the dishes on the menu
• A natural at leading and managing others, you lead by example and create an environment where your team can be their best self
• You want to be part of a team that works hard, supports each other and has fun along the way.
• Previous knowledge and experience in stock takes, ordering, and team management
• Ability to work under pressure to deadlines and targets
• Results focussed with an overwhelming desire to succeed
  You must have the right to work in the UK to be eligible for this role. Documented evidence of eligibility will be required from all candidates prior to commencing employment.
  Having these core skills will put you one step further to joining Axiom Hospitality and Hotel Indigo London Clerkenwell.

• Leading your team by example, keeping them involved and motivated; helping them feel empowered and supported
• Have a firm grip on the costs of the restaurant kitchen, from labour through to always striving to find efficient solutions whilst maintaining the quality and integrity of the menu
• Drive innovation and create a culture of menu development
• Support, mentor and train any talented junior chefs in the brigade
• Ensure you and your team have the highest standards of cleanliness, food hygiene and health and safety