Chef, Oxford Properties

Description

• Oversee the upkeep and maintenance of kitchen equipment
• Provide training and daily oversight to any kitchen assistants or porters, ensuring a clean, safe, and professional kitchen environment
• Ensure cleanliness protocols are followed, and the kitchen always remains inspection ready
• Manage ordering, supplier relationships, and inventory control, ensuring optimal stock levels and minimal waste
• Ensure all food is presented to high standards, with attention to dietary needs and allergens
• Maintain accurate records on food temperatures, cleaning routines, and kitchen equipment maintenance
• Promote eco-friendly practices in kitchen operations
• Ensure full compliance with food hygiene legislation, HACCP, COSHH, and health and safety regulations
• Ensure all allergen information is documented and shared as required
• Maintain high performance and appearance standards
• Keep training logs and promote ongoing learning around new dishes, safety procedures, and kitchen protocols
• Lead daily kitchen operations, ensuring timely and consistent preparation of high-quality, seasonal meals and snacks for staff and guests
• Design and update menus that reflect seasonal availability, sustainability, and dietary variety
• Prepare for and cooperate with internal and external audits, implementing improvements where required
• Ensure all food is costed and priced accurately
• Maintain a strong food offering that supports employee experience and reflects workplace hospitality expectations
• Minimize food waste and support sustainable sourcing
• Support health and wellness initiatives through nutritious food offerings
• Report malfunctions and coordinate with Facilities for timely repairs

Requirements

• Allergen awareness and COSHH (Control of Substances Hazardous to Health) training are highly desirable
• Proven ability to plan menus, manage food preparation, and deliver consistent quality at scale
• Familiarity with sustainable sourcing practices and environmentally conscious kitchen operations
• Health & Safety and HACCP training certificates are preferred
• Level 3 Food Safety Certificate (minimum requirement)
• City & Guilds 706/1 & 706/2 or equivalent professional chef qualification
• Intermediate proficiency with basic kitchen systems (e.g., digital temperature logs, stock ordering tools)
• Strong working knowledge of food hygiene standards, allergen compliance, stock management, and kitchen safety protocols
• Experience in a corporate or in-house catering environment
• Minimum of 3–5 years’ experience in a professional kitchen environment, ideally within corporate, hospitality, or high-end catering settings
• Demonstrated ability to design healthy, seasonal menus aligned with wellness initiatives
• Good standard of general education (e.g., GCSEs including English and Maths at grade C/4 or above, or equivalent)
• Experience managing kitchen operations independently and supervising junior staff or kitchen porters

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance