Head Chef – The Fendale Group
Part of: The Fendale Group
Location: Battersea, London SW11
Reports to: General Manager / Director
Start: January 2026
Benefits: A generous package including producer and supplier trips, wine tastings, and
professional development opportunities

Company Description
The Fendale Group brings together some of London’s most dynamic catering brands – Caiger & Co, Archie’s, and Spoilt for Choice — offering everything from bespoke event catering and private dining to workplace and contract catering. United by a shared belief that food has the power to create connection, community, and positive impact, we’re growing a group that combines creativity, sustainability, and commercial excellence. Our client base is diverse — from city corporations and conference venues to private clients and UHNWIs. Events range from intimate dinners and weddings to large-scale conferences, brand launches, and workplace catering.

The Role
We’re looking for an ambitious and innovative Head Chef to lead our Battersea kitchen and help shape the next chapter of the Fendale Group’s food identity.
The role combines culinary leadership, creative direction, and operational management,
working closely with the General Manager and Directors to deliver exceptional menus across multiple brands. You’ll drive menu innovation, nurture the kitchen team, and ensure the highest standards of quality, consistency, and sustainability.
This is a hands-on, fast-paced role that requires creativity, calm leadership, and a strong
commercial mindset.

Key Responsibilities
Culinary Leadership & Creative Direction
 Lead the kitchen team with a focus on nurturing talent, inspiring creativity, and
maintaining high standards of culinary excellence.

 Develop and refresh seasonal menus in line with brand identities and client
expectations.
 Work with Directors on concept and product development across Caiger & Co,
Archie’s, and Spoilt for Choice.
 Ensure food reflects modern trends, provenance, and sustainability values.
Operational & Commercial Management
 Oversee all food preparation and service to the highest standard.
 Manage dish and job costing to achieve agreed GP targets.
 Coordinate stock ordering, inventory control, and supplier relationships.
 Ensure all operations meet HACCP, food safety, and sustainability standards.
 Manage freelance and event chef bookings, ensuring adequate staffing for production
and events.
Collaboration & Strategy
 Work closely with the General Manager and Directors to align kitchen operations
with business goals and upcoming events.
 Support the wider team with menu training, tastings, and brand-aligned presentation
standards.
 Play an active role in creative discussions around growth, client experience, and
sustainability.

Key Skills & Experience
 Minimum 5 years’ experience in a senior chef or kitchen management role within
catering, events, or hospitality.
 Strong leadership and people management skills.
 Proven ability to manage production kitchens and large-scale event delivery.
 Experience with costing, stock management, and achieving gross profit targets.
 Passion for creative menu development and awareness of current food trends.
 Commitment to sourcing locally, cooking seasonally, and minimising waste.
 Excellent communication skills and ability to collaborate across departments.

Hours, Pay & Workplace
 Full-time salaried position, primarily Monday to Friday, with occasional evenings
and weekends for events.
 Based at our Battersea catering kitchen.
 Competitive salary package with opportunities for professional development and
creative input.