Absolute Taste is a leading event catering company dedicated to the provision of high-end catering services to Formula 1, Private Jet Aviation, performance sports, high-end Domestic & International Events along with a strong presence in catering venues within retail. An exciting opportunity has arisen for a talented Head Chef to join us. If you’re looking for your next exciting challenge and passionate about forging a career in a fast-paced and expanding company then this is the role for you. You will be working in an environment like no other Responsibilities for the Head Chef: Full Culinary lead and accountable for all trackside events, to include writing and costing of all menus in accordance of food budgets, along with recruiting of staff. Key client contact from a culinary perspective Perform an event leadership role across all culinary functions. Providing direction and motivation to all teams To ensure the overall delivery and management of the kitchen operations for The Client is to the required standards Be able to communicate progress clearly, accurately and transparently to key internal and external stakeholders Form part of the strategic team, ensuring the overarching goals of the project are achieved Management of ‘on site’ team and ability to scale up and adapt management between pre event and on event requirements Responsible for sourcing, managing and controlling of ingredients, with support from procurement team Actively seek efficiencies in operational deliveries with regards to food COS, supplier networks and resource for both hospitality and retail Development of all kitchen operational aspects of the event and to work to strict budgets whilst striving for great food and service Strict procurement management, to make sure targets and budgets are adhered to Budget & Finance: Fully control and manage food and kitchen labour budgets, including forecasting and reforecasting throughout the year. Report financials to the project lead and collaborate with the Finance department on budget management. Track all associated costs, including food, labour and kitchen equipment. Work with the procurement team to manage invoicing, order tracking, deliveries and reconciliations for events. Adhere to company finance processes, including raising purchase orders, managing receipts and submitting supplier invoices. Stay up to date on seasonal ingredients, food costs and ensure cost pressures are regularly reviewed and managed. Strategy: Work closely with the Project Lead to research and determine the overall food and beverage strategy, including: Local food trends and regional specialities for each location. Look and feel of the culinary offering at each event. Hospitality trends and innovative menu development. Team and hospitality offer development. Act as an ambassador for the company towards clients and guests. Monitor and maintain team morale, focusing on mental well-being and individual needs. Work collaboratively with internal departments, external suppliers and stakeholders to execute the department’s strategy. Develop creative yet practical menus tailored to local ingredients and availability. Onsite Attend all the client’s events as a key member of the event delivery team. Lead kitchen operations, ensuring chefs deliver exceptional hospitality and team food. Provide kitchen packs and briefings with key information for all chefs. Oversee kitchen production, procurement, stock management and waste reporting. Maintain calm, decisive leadership in challenging, fast-paced environments. Manage suppliers and freight alongside logistics teams, overseeing kitchen setup and pack down. Organise and manage daily kitchen operations to ensure efficiency. Identify and implement ways to enhance the food offering. Ensure all records, reports and allergen documentation are up to date and compliant with food safety regulations and local laws. Other Responsibilities Build and maintain strong team relationships, including recruitment of chefs. Develop operational processes for greenfield events and improve event delivery. Produce and maintain kitchen packing lists for all events alongside logistics managers. Ensure all equipment and supplies meet quality standards and are ready for use. Actively participate in post-event debriefs to identify opportunities for improvement. Uphold company codes of conduct and safety standards at all times. Maintain strong working relationships with the client and internal teams. Benefits: 25 days annual leave (plus bank holidays) per annum Contributory Pension Scheme Life Insurance Cover 24/7 telephone health & well-being support & counselling service Paid Sick Leave (up to 10 days) This list is not exhaustive of all duties and responsibilities for the Head Chef. Standard office hours are from 09:00 to 17:30 on office days. The role also requires frequent travel to the majority of Formula 1 races throughout the year.