The Stafford London, a distinguished five-star hotel in the heart of St James’s, is seeking a passionate and talented Head Chef to join our Executive Head Chef and our exceptional culinary team. Under the strategic guidance of two Michelin-starred chef Michael Caines MBE, our kitchens reflect a refined approach to British and European cuisine, blending tradition with innovation.

Located just moments from Green Park, Buckingham Palace, and the vibrant West End, The Stafford offers an inspiring setting at the very heart of London’s cultural and culinary scene.

This is a unique opportunity to be part of a dynamic, forward-thinking culinary environment where excellence, creativity, and guest experience are at the heart of everything we do. If you’re looking to elevate your career in one of London’s most iconic luxury hotels—working alongside a team inspired by one of the UK’s most celebrated chefs—we’d love to hear from you.

About The Stafford London

Situated just off Piccadilly, in the heart of historic St James’s, Mayfair, The Stafford London is one of the finest luxury5-star hotels in the Capital. Alive with English character, it holds 5 AA Red Stars for its excellence.

The Stafford London is ideally located for West End theatres, dining, and shopping at Bond Street, Jermyn Street and Regent Street. Green Park underground & Victoria Station are within walking distance. Surrounded by art galleries and museums, the property is next to the royal palaces and parks.

About the role, what will I be doing?

• To review the monthly sales performance and profit and loss of the business with the Executive Head Chef & Culinary Strategist.
• To contribute to business strategy discussions to ensure the maximum results for the business are achieved.
• Responsible for the quality and profitability of food production in all outlets.
• To ensure that standards of both food production and service are consistently high and that the agreed standards are maintained and regularly tested and reviewed.
• Review guest feedback, and to ensure quality levels are consistently maintained to the agreed levels.
• To maximise productivity and efficiency within the kitchen team.
• To minimise waste of man hours through effective Rostering. Ensuring no unnecessary

Casuals/Overtime/Temporary Agency Staff and to work to budgeted payroll targets set against revenue.

• To ensure the Kitchen is always organised to meet business demands, with particular attention being given to Food Costings and restaurant payroll
• To understand and to participate in all targets setting activities with Senior Managers within the restaurant team and to ensure that these are communicated effectively to all other team members and achievements are reviewed and also communicated
• To support in creating and executing any weekly/monthly/seasonal changing menus as required for the Restaurant, within the agreed margins and ensure effective communication with service personnel.
• To encourage ethos of driving for results ensuring quality is not compromised.
• To be responsible for all food related stock items and to order all food items in

accordance with business levels and to ensure that only agreed suppliers are utilised

• To motivate the kitchen team by being confident, through your personality being dynamic and positive at all times, leading from the front.
• Promote a positive attitude and display the ability to ‘make things happen’ to achieve or exceed anticipated results and encourage the same in the team.
• To create and subsequently develop the recipe manuals/SOPs as new dishes and menus are introduced. These are to be databased and fully specified with photographs.
• To carry out training with own team to continually improve the skill base of the kitchen team. To also become involved with the ongoing training of the other areas i.e. bar and restaurant, to assist in their product knowledge and thus improve upselling opportunities.
• To promote Kitchen exchanges with company properties and independent restaurants to further develop the skills and knowledge of your team members.
• To be actively involved in the recruitment and selection of the Kitchen team members.
• To be responsible for implementing and continually reviewing the effectiveness of all Food Hygiene Practises and procedures to ensure compliance.
• To ensure compliance within the Kitchen with Legal, Government and Company Policies relating to, Fire, Health and Safety procedures and ensure team are fully conversant with their responsibilities also.
• To carry out any reasonable tasks requested by the Senior Management and the Culinary Strategist.

Who are we looking for?

• Intermediate Food Hygiene Qualification (Level 3)
• Strong people management and communication skills
• Knowledge of MS office to an advanced level
• Knowledge and working experience with menu development and writing
• Flexible in working hours and shifts
• Accountable and resilient
• Excellent planning and organising skills
• Discreet and able to work with confidential issues
• Calm temperament whilst working under pressure
• Excellent leadership, interpersonal and communication skills
• High level of verbal and written English
• Experience managing food costs
• Experience in training and developing staff
• Self-motivated and flexible attitude
• Passion for food

Our Benefits includes:

• 28 days holiday which increases with length of service to a maximum of 33 days
• Private Healthcare option & Life Insurance
• A choice of rewards and lifestyle benefits
• Employee recognition programme
• Training and development opportunities
• Access to Wagestream app
• Referral Scheme: £1000 for referring a Chef, £500 for other permanent position (terms and conditions applies)
• Interest free season ticket loan
• 50% Food and Beverage discount in our venues

If the role sounds like something you would enjoy doing and you are excited about our hotel and the team than we would love to get to know you!

Please apply now, we are looking forward to receiving your application.The successful candidate must already have eligibility to work in the UK. 

The Stafford London, a distinguished five-star hotel in the heart of St James’s, is seeking a passionate and talented Head Chef to join our Executive Head Chef and our exceptional culinary team. Under the strategic guidance of two Michelin-starred chef Michael Caines MBE, our kitchens reflect a refined approach to British and European cuisine, blending tradition with innovation.

Located just moments from Green Park, Buckingham Palace, and the vibrant West End, The Stafford offers an inspiring setting at the very heart of London’s cultural and culinary scene.

This is a unique opportunity to be part of a dynamic, forward-thinking culinary environment where excellence, creativity, and guest experience are at the heart of everything we do. If you’re looking to elevate your career in one of London’s most iconic luxury hotels—working alongside a team inspired by one of the UK’s most celebrated chefs—we’d love to hear from you.

About The Stafford London

Situated just off Piccadilly, in the heart of historic St James’s, Mayfair, The Stafford London is one of the finest luxury5-star hotels in the Capital. Alive with English character, it holds 5 AA Red Stars for its excellence.

The Stafford London is ideally located for West End theatres, dining, and shopping at Bond Street, Jermyn Street and Regent Street. Green Park underground & Victoria Station are within walking distance. Surrounded by art galleries and museums, the property is next to the royal palaces and parks.

About the role, what will I be doing?

• To review the monthly sales performance and profit and loss of the business with the Executive Head Chef & Culinary Strategist.
• To contribute to business strategy discussions to ensure the maximum results for the business are achieved.
• Responsible for the quality and profitability of food production in all outlets.
• To ensure that standards of both food production and service are consistently high and that the agreed standards are maintained and regularly tested and reviewed.
• Review guest feedback, and to ensure quality levels are consistently maintained to the agreed levels.
• To maximise productivity and efficiency within the kitchen team.
• To minimise waste of man hours through effective Rostering. Ensuring no unnecessary

Casuals/Overtime/Temporary Agency Staff and to work to budgeted payroll targets set against revenue.

• To ensure the Kitchen is always organised to meet business demands, with particular attention being given to Food Costings and restaurant payroll
• To understand and to participate in all targets setting activities with Senior Managers within the restaurant team and to ensure that these are communicated effectively to all other team members and achievements are reviewed and also communicated
• To support in creating and executing any weekly/monthly/seasonal changing menus as required for the Restaurant, within the agreed margins and ensure effective communication with service personnel.
• To encourage ethos of driving for results ensuring quality is not compromised.
• To be responsible for all food related stock items and to order all food items in

accordance with business levels and to ensure that only agreed suppliers are utilised

• To motivate the kitchen team by being confident, through your personality being dynamic and positive at all times, leading from the front.
• Promote a positive attitude and display the ability to ‘make things happen’ to achieve or exceed anticipated results and encourage the same in the team.
• To create and subsequently develop the recipe manuals/SOPs as new dishes and menus are introduced. These are to be databased and fully specified with photographs.
• To carry out training with own team to continually improve the skill base of the kitchen team. To also become involved with the ongoing training of the other areas i.e. bar and restaurant, to assist in their product knowledge and thus improve upselling opportunities.
• To promote Kitchen exchanges with company properties and independent restaurants to further develop the skills and knowledge of your team members.
• To be actively involved in the recruitment and selection of the Kitchen team members.
• To be responsible for implementing and continually reviewing the effectiveness of all Food Hygiene Practises and procedures to ensure compliance.
• To ensure compliance within the Kitchen with Legal, Government and Company Policies relating to, Fire, Health and Safety procedures and ensure team are fully conversant with their responsibilities also.
• To carry out any reasonable tasks requested by the Senior Management and the Culinary Strategist.

Who are we looking for?

• Intermediate Food Hygiene Qualification (Level 3)
• Strong people management and communication skills
• Knowledge of MS office to an advanced level
• Knowledge and working experience with menu development and writing
• Flexible in working hours and shifts
• Accountable and resilient
• Excellent planning and organising skills
• Discreet and able to work with confidential issues
• Calm temperament whilst working under pressure
• Excellent leadership, interpersonal and communication skills
• High level of verbal and written English
• Experience managing food costs
• Experience in training and developing staff
• Self-motivated and flexible attitude
• Passion for food

Our Benefits includes:

• 28 days holiday which increases with length of service to a maximum of 33 days
• Private Healthcare option & Life Insurance
• A choice of rewards and lifestyle benefits
• Employee recognition programme
• Training and development opportunities
• Access to Wagestream app
• Referral Scheme: £1000 for referring a Chef, £500 for other permanent position (terms and conditions applies)
• Interest free season ticket loan
• 50% Food and Beverage discount in our venues

If the role sounds like something you would enjoy doing and you are excited about our hotel and the team than we would love to get to know you!

Please apply now, we are looking forward to receiving your application.The successful candidate must already have eligibility to work in the UK.