About us... 

Holiday Inn Express and Crowne Plaza Terminal 4 is a dual brand hotel connected to terminal 4 via a covered walkway. It is directly connected to the underground, mainline and Elizabeth line. One side is the Holiday Inn London Heathrow Express featuring 457 bedrooms, an express bar and café, offering all-day dining with simple, honest food, and a lively bar. The other side is the upscale Crowne Plaza London- Heathrow Hotel with 304 elegant bedrooms, 13 suites and 4 high-tech meeting rooms. The hotel boasts a variety of exciting food and beverage outlets, including a Club Lounge and offers a 24-hour fitness studio. It has ample parking for both guests and employees. 

A bit about what you will do...  

The Executive Head Chef is responsible for the management of the kitchen and the culinary offering throughout the Hotel.  The objective is to ensure guest and staff satisfaction, maximise revenue and control costs. In doing so, ensuring compliance with all government legislation relating to the Hospitality Industry with specific relevance to Food and Beverage all in line with company Brand Standards and Balanced Scorecard key Measures

•  plan, organise and control the day-to-day operation.
• Ensuring that all departmental rotas and job schedules for staff meet the business needs
•  Communicating and delegating duties to the team
• Understanding what’s going on in all departments and implications for other departments within the Hotel
• Planning ahead and ensuring adequate resources are available
• Managing the provision of food to F&B outlets and taking action where necessary to ensure smooth running and compliance with current legislation
• Ensuring that shift handovers and shift briefings are carried out / checklists completed
• Maintaining in-depth technical knowledge and skills required for the job
• Responsible for departmental Training, Health & Safety and Food Safety compliance
•  Assist in the compilation and production of the F&B calendar of events in conjunction with the Operations / F&B Manager
• Weekly control of payroll and manning percentages within agreed budget budgets / plans.

More about you...  

• Proven track record within a similar role is an essential
• High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area. OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.
• Food Hygiene Certificate and Health & Safety certificates
• High standards and quality driven with a can do attitude
• Good communication skills
• Full understanding of financial aspects, budgeting and P&L of a food and beverage operation. 

What’s in it for you… 

Competitive salary  

Holiday – 28 days holiday, enhanced after 5 years of service.  

But there’s more...  

About us... 

Holiday Inn Express and Crowne Plaza Terminal 4 is a dual brand hotel connected to terminal 4 via a covered walkway. It is directly connected to the underground, mainline and Elizabeth line. One side is the Holiday Inn London Heathrow Express featuring 457 bedrooms, an express bar and café, offering all-day dining with simple, honest food, and a lively bar. The other side is the upscale Crowne Plaza London- Heathrow Hotel with 304 elegant bedrooms, 13 suites and 4 high-tech meeting rooms. The hotel boasts a variety of exciting food and beverage outlets, including a Club Lounge and offers a 24-hour fitness studio. It has ample parking for both guests and employees. 

A bit about what you will do...  

The Executive Head Chef is responsible for the management of the kitchen and the culinary offering throughout the Hotel.  The objective is to ensure guest and staff satisfaction, maximise revenue and control costs. In doing so, ensuring compliance with all government legislation relating to the Hospitality Industry with specific relevance to Food and Beverage all in line with company Brand Standards and Balanced Scorecard key Measures

•  plan, organise and control the day-to-day operation.
• Ensuring that all departmental rotas and job schedules for staff meet the business needs
•  Communicating and delegating duties to the team
• Understanding what’s going on in all departments and implications for other departments within the Hotel
• Planning ahead and ensuring adequate resources are available
• Managing the provision of food to F&B outlets and taking action where necessary to ensure smooth running and compliance with current legislation
• Ensuring that shift handovers and shift briefings are carried out / checklists completed
• Maintaining in-depth technical knowledge and skills required for the job
• Responsible for departmental Training, Health & Safety and Food Safety compliance
•  Assist in the compilation and production of the F&B calendar of events in conjunction with the Operations / F&B Manager
• Weekly control of payroll and manning percentages within agreed budget budgets / plans.

More about you...  

• Proven track record within a similar role is an essential
• High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area. OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.
• Food Hygiene Certificate and Health & Safety certificates
• High standards and quality driven with a can do attitude
• Good communication skills
• Full understanding of financial aspects, budgeting and P&L of a food and beverage operation. 

What’s in it for you… 

Competitive salary  

Holiday – 28 days holiday, enhanced after 5 years of service.  

But there’s more...