Head Chef - Mexican Restaurant

The Restaurant Recruiter; City Of London; On-site; GBP 36,000 - 39,000; Full time

Job summary

A leading culinary recruitment agency is looking for an experienced Head Chef to lead a dynamic kitchen team at a fully refurbished restaurant in Streatham Hill. The ideal candidate will have proven leadership skills and experience in Mexican cuisine, be hands-on, and maintain high food standards while managing a brigade of chefs. This full-time role offers a salary between £36,000 and £39,000 and requires flexibility to work busy service periods. Competitive remuneration and a vibrant work environment await.

Qualifications

• Proven experience as a Head Chef or accomplished Sous Chef.
• Experience in mixed grill or Mexican cuisine.
• Strong leadership and team management skills.

Responsibilities

• Lead a brigade of chefs in preparing fresh Mexican fusion food.
• Oversee daily kitchen operations and ensure food production efficiency.
• Develop and implement innovative, trend-reflective menus.

Skills

Leadership skills

Food safety knowledge

Multi-tasking

Organizational skills

Culinary trends knowledge

Job description

Head Chef

Salary: £36,000 to £39,000 per annum

Location: Streatham Hill High Street SW16

Job Type: Full-time

Position: Head Chef

We are looking for:

We are seeking an accomplished Senior Sous Chef from a large-known brand or an experienced Head Chef/Kitchen Manager to lead the independently owned, recently fully refurbished Mexican cuisine restaurant and cocktail bar in Stretham Hill. The opportunity is full time, 48 hours per week working 5 days on and 2 days off, requiring full flexibility, hands‑on and on‑shift over the busy service periods.

About us:

El Chico’s, an independent brand established almost 30 years ago, has recently refurbished the entire business from the ground up. The restaurant now seats up to 150 guests in the main restaurant and extends to an outdoor terrace area for up to 100 guests. The brigade comprises four to five chefs, eight to ten front‑of‑house servers and cocktail bartenders. You would lead a Sous Chef, potentially up to three CDP chefs/Commis Chef and a Kitchen Porter. The restaurant operates from 12:00 noon to 23:30 on weekdays and just after midnight on weekends.

Responsibilities:

• Lead a brigade of four to five chefs in an established brand serving fresh Mexican fusion food prepared in‑house.
• Oversee daily kitchen operations, ensuring efficient food production and service.
• Supervise and mentor kitchen staff to foster teamwork and professional development.
• Develop and implement innovative menus that reflect current culinary trends while meeting customer preferences.
• Ensure compliance with food safety standards and regulations, maintaining a clean and organised kitchen environment.
• Manage inventory, order supplies and control food costs to maximise profitability.
• Collaborate with front‑of‑house staff to ensure seamless service and customer satisfaction.
• Assist in training new staff members on cooking techniques, food safety practices and kitchen procedures.

Requirements:

• Proven experience as a Head Chef (or accomplished Sous Chef from a large‑known high street brand).
• Experience in mixed grill; Mexican or Tex‑Mex cuisine.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Extensive knowledge of food production techniques, culinary trends and kitchen management.
• Familiarity with food safety regulations and best practices in a professional kitchen setting.
• Excellent organisational skills with the ability to multitask in a fast‑paced environment.
• A passion for cooking and creating memorable dining experiences for guests.

Look forward to supporting you.

INDMGT