Head Chef - Mexican Restaurant - London

Head Chef

33K to 36K per year

Full time Head Chef opportunity in Streatham Hill

We are looking for an accomplished Senior Sous Chef from a large known brand or an experienced Head Chef/Kitchen Manager to lead an independently owned Mexican cuisine restaurant and bar in Streatham Hill.

You will lead a brigade of 4/5 chefs in an established brand.

I am accomplished restauratuer myself, we can talk openly about the opportunity and your experience to ensure this is the right next step for you. There are a few other opportunities we can discuss; perhaps there is another role where your development would be better aligned if this opportunity is not quit right.

THE BUSINESS:

A Mexican themed restaruant and cocktail bar recently completed a full refurbishment re-opening in a few weeks.

An independent brand located in Streatham, established for almost 30 years under the same family ownership; the team have a few restaurant locations in London.

The brigade is a team of x4/5 chefs with x8/10 FOH servers.

You would lead a Sous Chef, Potentially up to x3 CDP chefs/Commis Chef and a KP.

Open from  12h00 lunch through dinner closing at 23h30 on weekdays and just after midnight on weekends.

YOUR EXPERIENCE:

• Proven experience as a Head Chef (or accomplished Sous Chef from a larger known high street brand).
• Experience in 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.

RESPONSABILITIES:

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Supervise and mentor kitchen staff, fostering teamwork and professional growth.
• 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, ordering supplies, and controlling 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.

Look forward to supporting you.

INDMGT