TASTING AND EVENTS DEVELOPMENT HEAD CHEF (TASTING CHEF)

Reporting to: Executive Chef / Culinary Director
Location: London (with occasional event travel)
Contract: Full-time, Permanent
Salary: £55,000 per annum
Working Hours: Monday to Friday (flexible to meet event needs)

READY TO CREATE CULINARY MAGIC?

Are you a creative culinary professional with a passion for developing dishes that honour heritage British cuisine with a fresh, sustainable twist? Do you love crafting menus that impress clients and leading tastings that leave a lasting impression?
We are looking for a Tasting and Events Development Head Chef to lead on menu creation for events of all sizes. This role combines culinary innovation, client interaction, and collaborative teamwork to bring unforgettable food experiences to life.

INTERESTED IN CRAFTING EXCEPTIONAL CULINARY EXPERIENCES?

If you are ready to take a lead role in shaping memorable food moments and creating seasonal menus that tell a story, we would love to hear from you.

KEY RESPONSIBILITIES

• Develop and design event menus including canapés, à la carte dishes, and food stalls while maintaining food and labour cost targets
• Produce detailed recipe specifications, allergen documentation, high-quality food photography, and ordering sheets
• Lead seasonal tastings, gather and analyse feedback, and evolve dishes to meet client and brand expectations
• Collaborate with the marketing team on content and promotional material for new menu offerings
• Work with event managers and head chefs to create bespoke menus and food concepts
• Deliver engaging training workshops to kitchen teams, ensuring consistency and excellence
• Coordinate with guest chefs to manage specs, budgets, and delivery of new collaborative ideas
• Represent the kitchen team at client tastings with confidence and professionalism
• Promote and implement sustainable practices across all menu development and sourcing
• Uphold high standards of hygiene, health, and safety at all times

SUCCESS IN THIS ROLE WILL LOOK LIKE

• Positive client feedback on tastings and event dishes
• Timely delivery of fully costed menus and supporting materials
• Achievement of target gross profit margins
• Accurate documentation of recipes, allergens, and ordering procedures