Head Chef — Lead a Scratch Kitchen in London

Nouvelle Garde; Greater London; On-site; GBP 63,000 - 77,000; Full time

Benefits offered by this job

Annual salary starting £70k

48‑hour contract

Staff discount 50% across all Nouvelle

Fresh staff meal on every shift

Hospitality Rewards

Career progression opportunities

UK supplier partnerships

Kitchen of the future with scratch-pre

Job summary

La Nouvelle Garde in London is seeking an experienced Head Chef to lead its kitchen for the upcoming Spring 2027 opening. You will inspire a high‑volume team, oversee food quality, cost control, and seasonal menus inspired by French classics.

You will work closely with the General Manager, shape the menu with the team, and deliver exceptional guest experiences while maintaining top culinary standards and a scratch kitchen ethos.

Qualifications

• Seasoned Head Chef with experience in high-volume, quality-driven kitchens.
• Strong knowledge of food safety, health & safety, and UK kitchen compliance.
• Proven ability to lead large teams, delegate, coach and develop staff.
• Excellent cooking techniques and ability to craft dishes from scratch with seasonal ingredients.
• Experience managing food costs, stock, waste and kitchen budgets.
• Skilled in menu development and collaborating with General Manager.

Responsibilities

• Lead a well‑organised kitchen ensuring every service runs smoothly.
• Oversee food quality, preparation, and presentation from scratch.
• Manage stock, costing, ordering and supplier relationships.
• Develop and guide the kitchen team, setting clear expectations and growth paths.
• Collaborate with General Manager to improve restaurant performance and P&L.
• Build strong relationships with FOH and bar teams for guest experience.

Skills

Head Chef

High-volume kitchen

Culinary knowledge

Food safety & compliance

Team leadership

Cost control

Menu development

Job description

La Nouvelle Garde in London is seeking an experienced Head Chef to lead its kitchen for the upcoming Spring 2027 opening. You will inspire a high‑volume team, oversee food quality, cost control, and seasonal menus inspired by French classics.

You will work closely with the General Manager, shape the menu with the team, and deliver exceptional guest experiences while maintaining top culinary standards and a scratch kitchen ethos.