Head Chef Production Kitchen Working Hours: 48 hours per week Location: London 1. Role Overview As Head Chef, you will lead the culinary operations of a premium, aviation-focused catering kitchen . Your mission is to ensure every dish reflects the highest standards of luxury, precision, and consistency required for the private aviation sector. You will oversee the full kitchen team, maintain exceptional quality control, and ensure flawless execution for both high-volume production and bespoke VIP requests. 2. Key Responsibilities Culinary Leadership & Menu Excellence Strategic Planning: Lead the planning and execution of luxury menus tailored to the private aviation market, ensuring impeccable taste, presentation, and consistency.

Standard Setting: Uphold exacting culinary standards across all sections, ensuring every dish meets high-end brand expectations and aviation-specific requirements.

VIP Bespoke Service: Oversee the creation of tailored dishes for VIP clients, including complex dietary requests and last-minute adjustments.

Operational Management Workflow Oversight: Manage all daily kitchen operations, ensuring smooth workflow, organization, and optimal productivity across the team.

Mise en Place: Ensure all preparation is completed to exceptional standards within strict timelines.

Supply Chain & Logistics: Coordinate with procurement to forecast needs, maintain ingredient quality, manage stock rotation, and oversee the precise labeling and packaging required for safe transit and premium inflight presentation.

Team Development & Leadership Mentorship: Lead, motivate, and mentor the kitchen team, providing guidance and development to Sous Chefs, Junior Chefs, and production staff.

Culture: Uphold a disciplined, calm, and collaborative working environment that supports high performance.

Growth: Conduct performance reviews and support recruitment efforts to build a skilled, long-term culinary team.

Quality, Safety & Compliance Regulatory Rigor: Maintain strict adherence to food safety, hygiene, HACCP standards, and aviation-specific protocols, ensuring full traceability.

Quality Control: Implement and monitor procedures to ensure consistency across every dish departing the kitchen.

Collaboration: Work closely with operational and logistics teams to ensure seamless production and dispatch workflows.

3. Communication & Collaboration Collaborate with management and client-facing teams to ensure luxury expectations are consistently exceeded.

Communicate effectively with the wider organization to meet daily priorities and deadlines.

Represent the culinary department during internal and external tastings, audits, and client visits.

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