Head Chef - High Commissioner’s Residence

Main purpose of job:

The British High Commissioner’s Residence in India acts as the official representational venue for the UK government, while also serving as the home of the High Commissioner and their family. This prestigious property regularly accommodates VVIP events, visits, meetings, receptions, dinners, and lunches. These occasions demand the Chef to demonstrate exceptional culinary and catering expertise, ensuring the Residence is a showcase high-quality and refined British (national and regional) and Indian cuisine and hospitality.

The Head Chef is entrusted with delivering high-quality, safe, innovative and creative food service at the Official Residence for the High Commissioner, their family, and for official entertaining and representational events. The role encompasses responsibility for all aspects of kitchen operations, including menu planning, procurement, compliance with food safety standards (such as HACCP), budgetary control, inventory management, team leadership, and coordination with internal stakeholders and external catering partners.

The Chef ensures consistent excellent guest experience, upholding the highest standards of hygiene, compliance, value for money, and discretion, which are essential in a diplomatic environment.

This is an opportunity for a skilled and creative individual to lead on end-to-end kitchen operations in an environment that attracts distinguished guests, hosts memorable events, and highlights the best of British products, British Cuisine (national and regional) and the fusion of British and Indo-British culinary traditions.

We reserve the right to review, revise or amend the roles and responsibilities from time to time reflecting the changing needs of business.

Roles and responsibilities / what will the jobholder be expected to achieve:

Culinary Excellence & Guest Experience - 30%

• Plan, design, and execute menus for all official functions, including breakfasts, lunches, dinners, receptions, and VIP events. This encompasses a variety of service styles such as sit-down events, receptions, buffets, and table d’hote service.
• Consistently deliver food of high quality, ensuring exceptional taste, presentation, and service standards are maintained at all times.
• Demonstrate adaptability, creativity, and a commitment to innovation in menu offerings, while always ensuring the best possible value for money.
• Adapt menus to cater for dietary, religious, cultural, and medical requirements, ensuring full allergen control and guest safety.
• Apply expert knowledge of wine and beverage pairing to enhance representational entertaining and guest experiences.
• Incorporate rare, premium, and seasonal ingredients to elevate the guest experience.

Kitchen Operations, Food Safety & Compliance - 25%

• Full compliance with food safety systems and controls: HACCP, FIFO, FEFO, colour coding, danger zone management, food bacteria awareness.
• Maintenance of hygiene standards across kitchen, equipment, storage, and service areas.
• Implementation and monitoring of temperature logs, cleaning schedules, and corrective actions.
• Ensuring audit‑ready practices at all times.
• Staying updated on food safety best practices and ensuring certifications/training where applicable.

Procurement, Inventory & ensuring value for money - 20%

• End‑to‑end procurement cycle: indenting, ordering, buying, receiving, checking, and verification of goods.
• Maintaining accurate inventories, stock rotation, wastage control, and regular stock checks.
• Strong knowledge of markets, suppliers, pricing trends, and delivery logistics.
• Conducting cost analysis and menu costing to ensure value for money without compromising quality.
• Reducing food waste through planning, portion control, and stock management.

Leadership, Line Management & Workforce Planning - 15%

• Line management of the Sous Chef (AO), including supervision, task allocation, and performance support.
• Training, mentoring, and coaching kitchen staff to maintain consistent standards.
• Maintaining a bench pool of security‑vetted third‑party support staff for large events.
• Workforce planning for high‑volume or protocol‑heavy events.
• Promoting teamwork, calm leadership, and accountability under pressure.

Stakeholder Engagement & External Coordination - 10%

• Working closely with the Residence Manager and service teams to align menus with events and protocols.
• Providing informed input and support to external catering contractors (menu suggestions, standards, feasibility).
• Supporting tastings, quality checks, and coordination during outsourced or hybrid events.
• Clear communication, flexibility, and solution‑oriented engagement with internal stakeholders.
• Work collaboratively with the Residence Manager other Residence staff, such as Gardeners, to develop a forward plan for seasonal planting, ensuring menu development is closely aligned with what is grown in each season.

The last date to apply for the role is 3rd June 2026 by 23:55 IST.