Head Chef

Ethical Workforce; Greater London; On-site; GBP 51,000 - 69,000; Full time

Job summary

Ethical Workforce seeks an experienced Head Chef for a premium casual dining concept in London. The role requires translating fine-dining techniques into a high-volume environment while maintaining commercial discipline.

The Head Chef will lead the kitchen, develop seasonal menus, manage labour costs, and ensure strict HACCP and health & safety compliance across the operation.

Qualifications

• Proven experience in fine-dining or Michelin/AA Rosette environments.
• Minimum 2 years in a professional kitchen, including leadership roles.
• Strong knowledge of food safety, HACCP and compliance.

Responsibilities

• Develop seasonal, innovative menus aligned with a premium casual concept.
• Lead, train, and mentor the kitchen brigade.
• Manage rosters, staffing, and labour budgets.
• Ensure HACCP, allergen management, and health & safety compliance.
• Maintain impeccable hygiene and cleanliness standards.

Skills

Fine-dining pedigree

Leadership

Menu development

Food cost management

HACCP & safety

Operational excellence

Job description

Head Chef Required

Salary: £60,000

Role Summary

The Head Chef leads the entire kitchen operation, delivering exceptional food quality, consistency, and creativity within a premium casual dining concept. This role requires a chef with fine‑dining pedigree who can translate elevated techniques into an accessible, high‑volume environment while maintaining commercial discipline.

Key Responsibilities

• Menu Development & Culinary Direction
• Create seasonal, innovative menus aligned with the restaurant’s premium casual concept.
• Apply fine‑dining standards to flavour, presentation, and technique.
• Develop new dishes and refresh menus to maintain guest excitement and commercial viability.
• Kitchen Leadership & Team Development
• Lead, train, mentor, and inspire the kitchen brigade.
• Build a strong culture of excellence, accountability, and teamwork.
• Manage rotas, staffing levels, and labour costs.
• Ensure full compliance with food safety, HACCP, allergen management, and health & safety regulations.
• Maintain impeccable hygiene and cleanliness standards.

Required Experience & Skills

• Fine‑dining or Michelin/AA Rosette background with the ability to adapt techniques to a premium casual setting.
• Minimum 2 professional kitchen experience, including senior leadership roles.
• Proven ability to lead and develop high‑performing teams.
• Strong commercial awareness: food cost, labour budgets, stock management.
• Excellent knowledge of food safety, HACCP, and compliance.
• Creative, calm under pressure, and highly organised.

Salary

• £60,000 per year