Head Chef

The Cliveden Dining Room

Cliveden is unique. One of the world's finest luxury 5* hotels, our grand stately home is set in the heart of the Berkshire countryside, surrounded by 376 acres of magnificent formal gardens and parkland and with wonderful panoramic views over the River Thames.

Overseen by Roux Scholarship winner Paul O'Neill, The Cliveden Dining Room is innovative, modern British dishes, fastidious preparation and immaculate finishes shine through in each exquisitely crafted creation.Our love of locally sourced and fresh produce means our three-course à la carte and seven-course tasting menus are governed by English ingredients and guided by the seasons.

Head Chef 

To succeed in this role, you must have Senior Sous or Head Chef experience across the main Kitchen & Pastry sections.You will be used to working closely with an Executive Chef to develop new menus, reflecting seasonal changes and seasonal availability of produce. You will be a self-starter, capable of working with initiative, with experience mentoring junior chefs and offering professional development.

We'd like you to have:

  • Experience as a Head Chef or Senior Sous Chef is essential to this role
  • Experience in working at at 3 Rosette level in a Hotel environment
  • Proven abilities to lead, develop and manage a brigade
  • A natural leader able to deal with the pressure of running a busy operation through breakfast, lunch, afternoon tea and dinner service. 

Key responsibilities

  • You will be an example to your brigade. A motivator, and strive for quality and perfection in every single dish
  • Lead the pastry section, ensuring standards continue to be met, both in terms of quality of food received by the guest and consistency 
  • You will be confident in running the overall service and a team worker who enjoys sharing knowledge and passion about food
  • Integrity will be shown as you lead your brigade by example, maintaining a positive team environment
  • Leading your team in a constructive manner, creating, assisting and promoting the training and development of the kitchen brigade
  • Passion and pride will be shown when driving the creation, launch and improvement of seasonal menus, in close co-operation with the Executive Head Chef
  • Constantly focus on guest satisfaction and service, embracing the fact that everything that is done well improves and enhances the guest experience
  • Take responsibility for all aspects of health and safety, maintenance, payroll and day to day upkeep within the kitchen

What's In It For You?

  • Service Charge paid monthly
  • 29 days holiday including bank holidays
  • Regular team events and appreciation days
  • Staff accommodation
  • Free team meals
  • Uniform provided
  • Awards of Excellence recognition 
  • Discount on Spa treatments and products
  • 25% discount on all Food & Beverage
  • Length of service gifts
  • Team referral scheme 
  • Health cash plan
  • Team rate at our Iconic Luxury Hotels
  • Friends and Family rate at our Iconic Luxury Hotels
  • Cycle to work scheme
  • Employee assistance programme
  • …and so much more.

If you find the pace and buzz of hospitality exciting and feel comfortable working under pressure, please get in touch, we'd love to hear from you!


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