Head Chef

Organic Recruitment Ltd; Greater London; On-site; GBP 45,000 - 60,000; Full time

Job summary

Organic Recruitment Ltd is seeking a Head Chef (or ambitious Sous Chef ready to step up) for a ground-up opening in Notting Hill, West London. You will lead the kitchen from day one, crafting a French bistro and brasserie menu and building a strong team.

You will work closely with the owner to establish the restaurant’s identity, sourcing produce, managing costs, and delivering consistently high-quality dishes in a lively neighbourhood setting.

Qualifications

• Experience as Head Chef or a strong Sous Chef ready for Head Chef duties.
• Genuine understanding of French bistro and brasserie cooking.
• Ability to develop and execute a full à la carte menu using seasonal produce.
• Experience building, training and leading a kitchen team.
• Solid grasp of food costs, GP, purchasing and kitchen budgets.

Responsibilities

• Develop and implement a seasonal à la carte menu rooted in French bistro/brasserie cooking.
• Recruit, train, and lead the kitchen team ahead of opening.
• Source quality ingredients and manage supplier relationships.
• Control food costs, GP targets, purchasing and kitchen budgets.
• Establish prep systems, food safety and kitchen organisation.
• Lead service hands-on while upholding high dish quality.
• Collaborate with owner to shape restaurant identity and long-term direction.

Skills

Head Chef experience

French cuisine knowledge

Menu development

Team leadership

Job description

Salary: £45,000 basic, with tronc taking the total package up to £60,000

A new French bistro is opening in Notting Hill in early 2027, and we are looking for a Head Chef to lead the kitchen from day one.

The restaurant will focus on classic French bistro and brasserie cuisine, with seasonal menus, quality produce and honest cooking in a relaxed neighbourhood setting.

This is a ground-up opening, offering the opportunity to develop the menu, recruit and build the kitchen team, establish supplier relationships and shape the food offering from the outset.

We are open to an experienced Head Chef or an ambitious Sous Chef ready to take the next step in their career.

The Role

Working closely with the owner, you will take responsibility for developing the food offering and building a kitchen that delivers consistent, high-quality French bistro cooking.

Key responsibilities include:

• Creating and developing a seasonal à la carte menu rooted in French bistro and brasserie cuisine.
• Recruiting, training and leading the kitchen team ahead of opening.
• Sourcing quality ingredients and developing strong supplier relationships.
• Managing food costs, gross profit targets, purchasing and kitchen budgets.
• Establishing systems for preparation, consistency, food safety and kitchen organisation.
• Leading service hands‑on and maintaining high standards across every dish.
• Working with the owner to shape the restaurant's identity, menu and long-term direction.

The Ideal Candidate

• Experience as a Head Chef or a strong Sous Chef ready for their first Head Chef role.
• A genuine understanding of French cuisine, particularly traditional bistro and brasserie cooking.
• The ability to develop and execute a full à la carte menu using seasonal produce.
• Experience building, training and developing a kitchen team.
• A sound understanding of food costs, GP, purchasing and kitchen financials.
• A hands‑on approach, strong organisation and a commitment to consistency.
• An entrepreneurial mindset and the drive to open a restaurant from scratch.
• The ability to work closely with an owner and take real ownership of the food offering.

A strong understanding of French cuisine and the ability to execute it well are what matter most.

The Opportunity

The restaurant will feature 45 indoor covers across the ground floor and downstairs dining area, plus 45 outdoor covers in the garden.

With no existing menu or kitchen team to inherit, you will have the freedom to build the kitchen from the ground up, establish its culture and play a central role in creating a new neighbourhood restaurant.

This is an opportunity to take genuine ownership of a kitchen, influence the direction of the business and build something from the beginning.

Package and Details

• Salary: £45,000 basic, with tronc taking the total package up to £60,000.
• Contract: Permanent, full-time.
• Location: Notting Hill, West London.
• Reporting to: Owner and General Manager.

If you are a Head Chef or ambitious Sous Chef with a passion for French bistro cooking and the ambition to lead a new opening, we would like to hear from you.