Head Chef
$55,000–$65,000 year
On-siteLondon, England, United Kingdom
Job Summary
Supervise kitchen operations, audit food quality and standards, and ensure consistent portion control across all sites. Lead and mentor kitchen teams through training on new dishes, health & safety, and operational procedures while driving staff morale and retention. Develop new menu offerings, manage supplier relationships, and tailor seasonal items to local markets while preserving brand consistency. Monitor food cost control, stock levels, and waste reduction to meet agreed gross profit margins and operational targets. Enforce food hygiene regulations, conduct kitchen audits, and resolve non-compliance issues proactively. Collaborate with operations, HR, and the Central Production Kitchen team to align training initiatives and ensure exceptional food quality. Maintain equipment standards, manage the training budget, and generate reports for management.
Required Qualifications
- Experience overseeing kitchen in a high-volume environment
- Strong background in café, bakery, or casual dining operations
- Skilled in stock management, cost control, and supplier coordination
- Ability to coach and upskill kitchen teams at varying levels of experience
- Excellent interpersonal and organisational communication across teams and senior management
- Comfortable handling the pace and demands of a dynamic city-wide role
- Excellent leadership, training, and communication skills
- Strong commercial acumen and ability to manage budgets and margins
- Passionate about hospitality, quality, and innovation
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