Head crepe chef in City of London

From Brittany to London: Breizh Café is looking for its Head Crêpe Chef to bring our UK story to life. Come and write the next chapter of our adventure with us! Breizh Café is a Maison guided by taste, meaning, and humanity. A sincere cuisine, exceptional products, and a unique art of living, between Brittany and Japan. Today, our ecosystem counts 21 restaurants, with recent openings in Chamonix, Dinard, and Rue Cler in the heart of the 7th arrondissement. Our ambition is to open approximately 5 restaurants per year, with exciting projects to come in France and internationally. A major new step is being written: the opening of our very first address in London.

In this context, we are looking for our future Chef Crêpier (H/F) to embody the requirements and know-how of Breizh Café at the heart of this emblematic opening. Your mission? As a true conductor of the kitchen, you are the guarantor of the excellence of Breizh Café:

• You oversee culinary production: quality of dishes, adherence to recipes, techniques, and technical sheets specific to Breizh Café.
• You manage and develop kitchen teams: recruitment, integration, training, organisation, and planning of teams.
• You ensure smooth coordination between the kitchen, dining area, and management to guarantee an impeccable customer experience.
• You manage stocks and kitchen organisation: orders, inventories, receipt of goods, and optimisation of spaces.
• You ensure strict compliance with hygiene and safety standards (HACCP, audits, controls, crisis management).
• You embody and transmit the standards, values, and spirit of Breizh Café on a daily basis.

No experience with billigs or in Breton gastronomy? No worries! Come with your experiences, mastery of cooking, and management skills. We take care of the rest: complete training and support to specialise in crêpes and galettes and become a true expert of Breizh Café.

What we expect from you:

• A solid mastery of the fundamentals of professional cooking: rigorous application of hygiene and safety rules (HACCP) and adherence to Breizh Café technical sheets.
• Real managerial skills: supervision, animation, training, and support of teams on a daily basis.
• Excellent communication skills and teamwork, with a close management approach.
• Rigour, organisation, and autonomy, with a strong emphasis on quality and attention to detail.
• Natural leadership and pedagogy, capable of federating, motivating, and developing collaborators.
• Versatility and presence on the ground: hot, cold, dishwashing, and handling unforeseen events.
• Reliability and professionalism: sense of responsibility, punctuality, and ability to anticipate.

Work organisation:

• Working time according to legal duration or the terms provided in the contract.
• On average 7 to 8 services per week, planned via the dedicated tool or by the hierarchical manager.

What we offer you:

• Discounts in all our restaurants.
• Coverage of 50% of your transport title or a sustainable mobility package (bike, scooter…).
• Concrete projects, autonomy in daily tasks, and real prospects for advancement within a rapidly developing group.
• A united team (or “skipailh” as we say in Breton), passionate, human, and resolutely gourmet.
• Friends & Family: the opportunity to introduce and enjoy the Breizh Café experience for free with your loved ones during the opening of our new restaurants.
• And for those crazy about Brittany: a galette and a crêpe for each day worked.

With or without a bigoudène, what matters to us is the desire to be part of the adventure.