Head Chef - Michelin-Grade Spanish Dining & Menu Innovator

Plaza Khao Gaeng; Greater London; Hybrid; GBP 60,000 - 90,000; Full time

Benefits offered by this job

Up to 50% dining discount across JKS

CODE App membership

Gym membership discount

24/7 GP & prescription services

Counselling sessions

Employee Assistance Program

Health, legal, money & debt support

Staff parties & long service awards

Job summary

Sabor in London invites an experienced Head Chef to lead its kitchen, delivering high-quality, innovative dishes while upholding the group’s award-winning standards. The successful candidate will be friendly, passionate about food and drink, and capable of developing menus in collaboration with Directors.

You'll manage prep, stock, budgets and the day-to-day kitchen operations, coaching a brigade to maintain exceptional service.

Qualifications

• Previous experience as Head Chef or Senior Sous Chef in a high quality Restaurant.
• Strong awareness of trends and seasonality of produce.
• Creative approach with excellent attention to detail.
• Proven ability to manage, train and motivate a Kitchen brigade.
• Experience in managing staff costs, scheduling and reviewing staff rotas.
• Strengths in finances, purchasing and menu costing.
• Working knowledge of health and safety, compliance and procedures.

Responsibilities

• As Head Chef, ensure delivery of consistent, high quality and innovative dishes and specials.
• Play a key role in menu development in collaboration with Directors.
• Manage overall kitchen operation including prep schedules, stock control, budgeting and maintenance.
• Oversee day-to-day management of the kitchen team.

Skills

Head Chef experience

Trends in produce

Creative cooking

Kitchen management

Staff scheduling

Team leadership

Menu costing

Health & safety

Job description

Sabor in London invites an experienced Head Chef to lead its kitchen, delivering high-quality, innovative dishes while upholding the group’s award-winning standards. The successful candidate will be friendly, passionate about food and drink, and capable of developing menus in collaboration with Directors.

You'll manage prep, stock, budgets and the day-to-day kitchen operations, coaching a brigade to maintain exceptional service.