Head Chef – Steakhouse

Collins King & Associates; East London; On-site; ZAR 1,331,000 - 1,442,000; Full time

Job summary

Collins King & Associates is seeking a Head Chef to lead a busy restaurant kitchen as the group prepares for expansion. The role focuses on quality steak and grilled dishes, with scope to refine and broaden the offering as the business grows.

The successful candidate will have Head Chef level experience in busy venues, a passion for seasonal ingredients, strong leadership, and solid financial know-how including costing, GP, stock control, and labour planning.

Qualifications

• Head Chef level experience within busy restaurants is required.
• Be passionate about using fresh seasonal produce and ingredients from select suppliers.
• Desirable: keen interest in dry ageing, preparing and cooking a variety of cuts of meat.

Responsibilities

• Inspiring leader who can mentor, develop and help retain a medium-sized team.
• Promote the company values and work collaboratively with the FOH team.

Skills

Leadership

Mentoring

Food safety

Costing

Stock control

Job description

The Role

This popular restaurant group is seeking a Head Chef as it prepares for expansion over the year ahead and beyond. This is an exciting opportunity to join a founder-led business and play an instrumental role in its next phase of growth. The menu is centred on quality steak and grilled dishes. While the concept is already well defined, there is scope to refine and expand the offering further.

£60,000-£65,000 per annum
45-48 hours per week.
East/Central London

The Person

Previous experience at Head Chef level within busy restaurants is required.

• You will need to be passionate about working with the freshest seasonal produce and using ingredients from select suppliers.
• A keen interest in dry ageing, preparing and cooking a variety of cuts of meat would be desirable.
• You will be an inspiring leader who can mentor, develop and help retain a medium-sized team.
• The desire to positively promote the company values and work collaboratively with the FOH team.
• Sound financial knowledge – Food Costing, GPs, Stock Control, Rotas and Labour.
• Proficient training in Food Safety, Risk Assessments, Health & Safety and HACCP.