Head Chef: Lead Kitchen, Inspire Team & Create Menus

MEAA; Greater London; On-site; GBP 47,000 - 55,000; Full time

Benefits offered by this job

Service Charge

Job summary

MEAA in London is seeking a Head Chef to take responsibility for day-to-day kitchen operations, delivering high-quality food while maintaining an organised, safe and commercially efficient service. You will lead the kitchen team, manage prep and service, control costs and waste, and work closely with restaurant management to meet standards and targets.

The role requires proven leadership, strong cooking skills, experience in training staff, and a track record of cost control, hygiene excellence,

Qualifications

• Proven experience leading a restaurant kitchen as a Head Chef or Senior Sous Chef
• Strong practical cooking skills and ability to maintain consistency during busy service
• Experience training and developing a kitchen team
• Sound understanding of recipe costing, portion control, stock management and waste reduction
• Practical knowledge of food hygiene, allergen management and safe kitchen working
• Strong organisation, communication and problem-solving skills

Responsibilities

• Lead the kitchen during preparation and service, taking an active role in cooking and managing the pass
• Plan daily preparation levels around bookings, expected trade and upcoming events
• Allocate duties clearly and ensure each section is ready before service
• Check dishes for taste, temperature, portion size and presentation before they leave the kitchen
• Maintain consistent standards through agreed recipes, preparation methods and plating specifications
• Communicate with front of house about availability, specials, dietary requests and service delays

Skills

Head Chef leadership

Cooking skills

Team training

Menu costing

Food hygiene

Stock management

Shift planning

Tools

Digital ordering software

Stock-control software

Rota software

Job description

MEAA in London is seeking a Head Chef to take responsibility for day-to-day kitchen operations, delivering high-quality food while maintaining an organised, safe and commercially efficient service. You will lead the kitchen team, manage prep and service, control costs and waste, and work closely with restaurant management to meet standards and targets.

The role requires proven leadership, strong cooking skills, experience in training staff, and a track record of cost control, hygiene excellence,