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Head Chef


A market-leading, sea-to-plate specialist with a seafood wholesale division and four, soon to be 5, restaurants in London. The entire business is expanding, with many exciting future projects planned for 2018 and beyond. A 2016 Leap 100 company – “In the top 100 most exciting, fast-growing companies in the UK”.

Role Summary
The new Head Chef must be enthusiastic, driven and personable with a real passion for seafood and at least 2 years’ experience in a Head Chef role, or 5 years in a Senior Sous position. Head Chefs are expected to lead, motivate and supervise the kitchen team, taking full responsibility for food storing, preparation, production, cooking and service to the restaurant. They are also responsible for the training and development of kitchen team members, administration of new starters, ensuring all team members are compliant with regards to food safety, H&S and other related polices.

Summary of Job Description:

Creating and installing new menus and costings with Executive Head Chef. If new dishes are introduced, ensure BOH and FOH team members are aware and arrange tastings and menu descriptions
Be familiar with daily food sales mix and discuss any areas of concern/interest with Executive Head Chef and General Managers.

Ensure all mis-en-place items are being labelled and stored correctly. In addition, ensure the kitchen is fully prepared for service, aware of numbers booked, timings and special functions/menus.
To buy from nominated suppliers. All goods received by the kitchen must be checked and signed before placing into storage or being used. Stock must be rotated properly and stock takes are to be carried out every week.

Daily purchases and food sales to be calculated every day. Aiming to achieve a food G.P. of 72% or more
Work towards ensuring that all produce purchased is to the required specification and standard.  Liaise with the General Manager and Executive head chef on budgets, man management and employee development. 

Maintaining a high level of motivation and team spirit, by setting a professional example for all other kitchen staff to emulate

Be responsible for weekly rota, ensuring all areas are covered adequately for the business levels.  Maintain staffing costs within budget and authorise time sheets

Put into operation an end of shift breakdown, ensuring all sections have completed their duties. End of shift report to be filled in each night so it can act as a hand over for the morning. 

Qualities we admire:

Engaging personality
Obsession with brilliant service
Genuine passion for seafood
Works hard and always mean what you say
Looking for a company you love
Positive ambition
Valuable experience
Open to training, development and learning
Great with people

Qualities we hope you will admire:

Oyster obsessed

Take care of each other

Still get excited by seafood

Positively ambitious

Discounts in our brother restaurants

Plenty of training

Cycle to work scheme

Fair hours & 28 days holiday

Mean what we say


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