Job Title

Job Title: Head Chef Kitchen Location: Copthorne Hotel Slough-Windsor About the Group Millennium Hotels and Resorts owns and operates a portfolio of over 120 hotels worldwide. In Europe, our 21 hotels provide the perfect gateway to explore landmark locations, with many iconic attractions and business hubs close by. Properties under the group are placed into four collections; Lengs Collection, M Social Collection, Millennium Collection and Copthorne Collection. Each collection has its own distinct personality, character and clearly defined hotel brands within it; tailored to suit different types of guests Department: Kitchen Reports To: Hotel Manager Job Purpose The Head Chef is responsible for the overall management, leadership, and performance of the kitchen operation at Copthorne Hotel Slough. This includes menu creation, food quality, cost control, hygiene compliance, staff management, training, and maintaining high culinary standards that meet both guest expectations and business objectives. Key Responsibilities Kitchen Leadership & Team Management Recruit, select, and appoint all kitchen employees in line with agreed personnel specifications, focusing on skills, experience, trainability, and flexibility. Create a positive, stable working environment that promotes high morale, motivation, and teamwork. Provide guidance, coaching, counselling, and inspiration to team members to support individual achievement and development. Prepare duty rosters aligned with forecast business levels to ensure optimum efficiency and productivity. Allocate daily duties and manage working schedules effectively. Conduct daily briefing meetings with kitchen staff and Food & Beverage service teams. Promote efficiency, confidence, courtesy, and exceptionally high standards of professional conduct and social skills. Encourage and maintain strong inter-departmental relationships. Menu Planning & Food Quality Design and develop menus with consideration for seasonal availability, cost control, production time, and operational resources. Ensure all food produced meets agreed quality standards set in conjunction with the Hotel Manager or General Manager. Regularly visit restaurant and buffet areas to monitor food quality, presentation, and merchandising. Actively seek and respond to guest feedback to drive continuous improvement. Cost Control & Financial Management Calculate food costs for all menu items and report findings to the Operations Manager or General Manager for review and menu adjustments. Prepare daily market lists in line with agreed par stock levels and select appropriate approved suppliers. Prepare annual labour and cost budgets in collaboration with the Area Financial Controller and Operations Manager or General Manager. Monitor monthly cost performance and report any significant variances. Stock Control & Purchasing Ensure safe, secure, and correct storage of all food items. Monitor food quality and supplier specifications, reporting any sub-standard products immediately. Implement and maintain effective stock control and waste reduction procedures. Hygiene, Health & Safety Ensure the highest achievable standards of food hygiene and safety through regular training, supervision, and inspections. Report any hygiene or food safety failures immediately to the Operations Manager or General Manager. Progress Food Alert Audits in collaboration with HR, Maintenance, and Operations Management. Ensure full compliance with all legal requirements, company policies, and food safety legislation at all times. Promote and monitor Health & Safety standards within the department. Ensure adherence to fire prevention and evacuation procedures. Training & Development Prepare, coordinate, and deliver training programmes in partnership with training champions. Conduct training needs assessments and implement personal development plans. Maintain comprehensive and up-to-date training records for all kitchen employees. Manage the staff appraisal and performance development review process, ensuring appropriate follow-up and HR support. Provide induction and basic skills training to new employees. Participate in management-recommended training and development initiatives. Maintenance & Facilities Report equipment and structural defects to the Maintenance Department. Monitor progress of repairs and keep the Operations Manager or General Manager informed. General Duties Ensure all standards required by law and by company management are maintained at all times. Comply with any reasonable management request in support of hotel operations. Key Competencies Persuasive and influential leadership style Strong tactical and hands-on operational focus Excellent verbal and written communication skills Effective delegation and team empowerment Strong control, follow-through, and performance monitoring Results-driven with high personal and team standards Collaborative and inclusive decision-making approach Adaptable and comfortable in fast-changing environments Strong technical culinary expertise Strategic thinker with strong planning capability High energy, enthusiasm, and motivational ability Methodical, organised, and process-driven Provides clear, constructive feedback Empathic leadership approach Strong customer-focused mindset Human Resources & Health and Safety Responsibilities Support and deliver new employee induction programmes. Organise efficient work routines and staffing structures. Participate fully in the Performance Development Review (PDR) process. Contribute to fair, professional, and compliant recruitment practices. Adhere to all Company HR policies and procedures. Support payroll administration to ensure accurate and timely salary payments. Promote and support the Company training and development strategy. Maintain awareness of grievance and disciplinary procedures. Ensure compliance with employment legislation and best practice. Adhere to Equality, Diversity, and Inclusion legislation. Participate in departmental meetings. Follow company security policies and procedures. Adhere to the Company Health & Safety Policy. Promote employee Health & Safety training and certification. Organise efficient work routines and staffing structures. Participate fully in the Performance Development Review (PDR) process. Contribute to fair, professional, and compliant recruitment practices. Adhere to all Company HR policies and procedures. Support payroll administration to ensure accurate and timely salary payments. Promote and support the Company training and development strategy. Maintain awareness of grievance and disciplinary procedures. Ensure compliance with employment legislation and best practice. Adhere to Equality, Diversity, and Inclusion legislation. Participate in departmental meetings. Follow company security policies and procedures. Adhere to the Company Health & Safety Policy. Promote employee Health & Safety training and certification We offer a benefits package including: Career development pathways and regular salary reviews Employee Discounted Accommodation and F&B discounts worldwide! Apprenticeship/Placement/Training opportunities Meals Provided on Duty Cycle to work scheme Social Events, Wellbeing and Team Activities Uniform (Laundry / Dry Cleaning for Uniform) Length of Service related holiday scheme Recommend a Friend Scheme and many more! As well as real opportunities to develop and gain promotion within the industry. We are an equal opportunities employer. In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the United Kingdom. Documented evidence of eligibility will be required from candidates as part of the recruitment process. To improve compliance with identity document validation, successful applicants will provide their right to work in UK which will be verified using Trust ID Scanners and Software. Apply Now If you are an enthusiastic and service-oriented individual looking to join a dynamic Team, we would love to hear from you. TPBN1_UKCT