Head Chef - Café Boulud

As the Head Chef for Café Boulud, you will lead all aspects of the kitchen, ensuring a world‑class culinary experience grounded in luxury and Forbes Five‑Star standards. You will inspire and develop a high‑performing team, safeguard exceptional service, and uphold operational and financial excellence while delivering the following responsibilities to the highest level. Manage all aspects of the Café Boulud kitchen including operational, quality and administrative functions. Regular review of all menus in collaboration with Chef Partner and Executive Head Chef to confirm offerings are in line with market trends. Work closely with suppliers to ensure that only premium-quality produce is sourced and used throughout the operation. Ensure legal compliance in managing allergens and dietary needs without compromising luxury standards. Exceed guest expectations by providing world class personalised service and unique guest experiences. Respond proactively to guest queries in a timely, gracious manner. Evaluate guest satisfaction and drive improvement initiatives. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Recruit, manage, mentor, empower, train and develop the restaurant’s Kitchen team, fostering a high-performance culture rooted in accountability and excellence. Advance team capability through cross‑training and tailored development plans, supported by annual and mid‑year reviews that drive engagement and growth. Lead regular communication meetings and ensure all follow‑up actions are fully documented and completed. Support other departments when needed, maintaining strong and collaborative hotel relationships. Ensure compliance of brand standards and Forbes service standards. Ensure adequate resources are in place to meet all operational business needs. Maintain appropriate staffing levels to meet evolving business demands. Control costs without compromising quality, improving and maintaining gross profit margins and all departmental financial targets. Work within budgeted guidelines related to food, beverage, payroll, and overall cost controls. Comply with hotel security, fire regulations and all health and safety legislation. Uphold top‑tier food‑safety standards in full alignment with legislation and hotel requirements. Ensure all maintenance, hygiene and hazard issues are addressed promptly and effectively. Manage the department’s financial performance to ensure all planning aligns with hotel objectives. Ensure all food‑control systems are consistently followed so margins remain on target. Support and advance the hotel’s ESG initiatives through environmentally responsible practices across the operation. To succeed in this role, you will embody the following qualities, skills, and leadership attributes. Extensive leadership and culinary experience within luxury or ultra‑luxury hospitality, with a deep understanding of elevated service rituals and premium guest expectations. Demonstrated expertise in leading high‑calibre kitchen operations and developing a world‑class culinary brigade. Proven track record in strategic food‑cost management within luxury or Michelin‑level environments. Exceptional leadership presence with refined interpersonal and communication skills. Calm, composed, resilient, and performance‑driven under pressure. Able to thrive in a dynamic, fast‑paced, ultra‑luxury environment. Holds an intermediate food hygiene qualification (or above) with strong practical application of food‑safety standards. Demonstrates flexibility, adaptability, and a collaborative spirit across the wider hotel operation. Previous experience in a similar Head Chef or senior kitchen role within a luxury hotel (2–3 years). Genuine passion for exceptional cuisine and culinary craftsmanship. Strong knowledge of current and emerging food trends. Advanced food‑hygiene certification (minimum Level 3. High level of IT proficiency, including kitchen management systems and operational software.