The Shepherd Mayfair
The
Executive Chef
supports the General Manager in all operational aspects of the business. They are responsible and accountable for all day-to-day operations of the kitchens; control and direct the food preparation process; and establish clear guidelines and procedures for the department to adhere to. The Executive Chef develops recipes and costings and ensures full compliance with all food safety and H&S measures. You will be required to have excellent communication skills and build constructive and supportive relationships with your co-workers. Your support will be key to helping design, drive, and implement policies across the F&B department. Your input will be key to building and developing a culture of constant improvement and challenging the status quo. As part of our team, you’ll enjoy a collaborative and inclusive workplace that values innovation, excellence, and a strong guest-focused culture. The hotel’s dynamic atmosphere encourages creativity, problem-solving, and personal development. Whether you’re leading team meetings or interacting with guests, you’ll be working in a fast-paced yet supportive environment where flexibility and teamwork are key. WHO WILL YOU WORK WITH
As the Executive Chef, you will be supported by Hamilton Pyramid Europe, a premier hotel management company renowned for its excellence and innovation in the hospitality industry. Hamilton Pyramid Europe is a vibrant and forward-thinking company with a solid track record of managing luxury and upscale hotels all over Europe. We’re experts at turning properties into standout destinations with exceptional service, smart strategies, and top-notch operations. With our extensive experience and dedication to creating great guest experiences, you'll have all the support you need to drive the hotel’s success and make a real impact. KEY RESPONSIBILITIES
• During the Pre-opening phase, coordinate the definition and sourcing of OS&E items in conjunction with the vision developed by the Operator’s representatives; • Work with the Operator’s representatives to develop and roll out the F&B concept; • Carry out the recruitment of the Kitchen team; • Be responsible for directly managing and developing the Kitchen team to ensure career progression and effective succession planning within the hotel; • Develop and implement a comprehensive strategy for the successful opening and operation of the restaurant, bar and lobby lounge, including establishing operational policies and procedures (SOPs) in coordination with the Operator’s representatives; • Provide effective leadership to team members to ensure targets are met and exceeded; • Attend monthly Owner’s meetings, reporting on all the key operational matters relating to the F&B outlets; • Ultimately responsible for the F&B P&L and operations with the aim of maximising revenues and profitability; • Lead budget and forecast preparations and manage deadlines effectively; • Ensure that costs are controlled throughout and results are analysed regularly to highlight problem areas and take appropriate action; • Ensure compliance with all local regulations and standards regarding health, safety, and sanitation; • Become a prime example of exceptional and personalised service, being proactive, showing initiative, and constantly demonstrating teamwork with other departments; • Execute and oversee the production of all menu items; The above responsibilities are designed to explain the main responsibilities for this role, but they are not a definitive list of job duties. All employees are required to be flexible and act in the best interest of the company. CANDIDATE PROFILE
• Right to work in the UK • Culinary Arts Degree or Diploma • 3+ years’ experience in high-end hotels in a similar position, such as Head Chef or Executive Chef • Experience within a hotel or restaurant opening/development context • Experience coordinating a team of at least 15 people • Strong work ethic, agility, and clarity of thought, with the ability to complete tasks and meet deadlines under pressure, despite interruptions • Open, participative, and collaborative style. A strong team player with excellent relationship building skills • High level of personal integrity and confidentiality • Willingness to have a flexible working pattern to fit in with the needs of the business
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Executive Chef
supports the General Manager in all operational aspects of the business. They are responsible and accountable for all day-to-day operations of the kitchens; control and direct the food preparation process; and establish clear guidelines and procedures for the department to adhere to. The Executive Chef develops recipes and costings and ensures full compliance with all food safety and H&S measures. You will be required to have excellent communication skills and build constructive and supportive relationships with your co-workers. Your support will be key to helping design, drive, and implement policies across the F&B department. Your input will be key to building and developing a culture of constant improvement and challenging the status quo. As part of our team, you’ll enjoy a collaborative and inclusive workplace that values innovation, excellence, and a strong guest-focused culture. The hotel’s dynamic atmosphere encourages creativity, problem-solving, and personal development. Whether you’re leading team meetings or interacting with guests, you’ll be working in a fast-paced yet supportive environment where flexibility and teamwork are key. WHO WILL YOU WORK WITH
As the Executive Chef, you will be supported by Hamilton Pyramid Europe, a premier hotel management company renowned for its excellence and innovation in the hospitality industry. Hamilton Pyramid Europe is a vibrant and forward-thinking company with a solid track record of managing luxury and upscale hotels all over Europe. We’re experts at turning properties into standout destinations with exceptional service, smart strategies, and top-notch operations. With our extensive experience and dedication to creating great guest experiences, you'll have all the support you need to drive the hotel’s success and make a real impact. KEY RESPONSIBILITIES
• During the Pre-opening phase, coordinate the definition and sourcing of OS&E items in conjunction with the vision developed by the Operator’s representatives; • Work with the Operator’s representatives to develop and roll out the F&B concept; • Carry out the recruitment of the Kitchen team; • Be responsible for directly managing and developing the Kitchen team to ensure career progression and effective succession planning within the hotel; • Develop and implement a comprehensive strategy for the successful opening and operation of the restaurant, bar and lobby lounge, including establishing operational policies and procedures (SOPs) in coordination with the Operator’s representatives; • Provide effective leadership to team members to ensure targets are met and exceeded; • Attend monthly Owner’s meetings, reporting on all the key operational matters relating to the F&B outlets; • Ultimately responsible for the F&B P&L and operations with the aim of maximising revenues and profitability; • Lead budget and forecast preparations and manage deadlines effectively; • Ensure that costs are controlled throughout and results are analysed regularly to highlight problem areas and take appropriate action; • Ensure compliance with all local regulations and standards regarding health, safety, and sanitation; • Become a prime example of exceptional and personalised service, being proactive, showing initiative, and constantly demonstrating teamwork with other departments; • Execute and oversee the production of all menu items; The above responsibilities are designed to explain the main responsibilities for this role, but they are not a definitive list of job duties. All employees are required to be flexible and act in the best interest of the company. CANDIDATE PROFILE
• Right to work in the UK • Culinary Arts Degree or Diploma • 3+ years’ experience in high-end hotels in a similar position, such as Head Chef or Executive Chef • Experience within a hotel or restaurant opening/development context • Experience coordinating a team of at least 15 people • Strong work ethic, agility, and clarity of thought, with the ability to complete tasks and meet deadlines under pressure, despite interruptions • Open, participative, and collaborative style. A strong team player with excellent relationship building skills • High level of personal integrity and confidentiality • Willingness to have a flexible working pattern to fit in with the needs of the business
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