Head Chef
£42,000–£48,000 + Performance Bonus | Kidbrooke, South East London The Benefits
£42,000 – £48,000 salary, depending on experience
Performance bonus linked to kitchen gross profit and hygiene audit results
42–45 hours per week over 5 days
Straight shifts only – no split shifts
Daytime-led operation with no late-night finishes
28 days’ paid holiday per year
Brand-new, custom-built commercial kitchen with premium equipment
Free staff meals and unlimited specialty coffee and matcha on shift
Chef whites and full uniform provided
Workplace pension
Direct involvement with the founders in menu development and the evolution of the food concept
Opportunity to build and lead a kitchen team from launch
About My Client
My client is launching an exciting new café and dining concept in
Kidbrooke Village, South East London
, directly next to Kidbrooke railway station. Designed around modern daytime dining, the venue will combine the energy of a premium all-day café with a creative, quality-led food offering. Think elevated brunch, beautifully presented lunch bowls, Japanese-inspired Shokupan sandwiches, fresh morning pastries, specialty coffee and functional shakes. The focus is on
fresh, scratch-cooked food, quality ingredients, strong presentation and efficient service
. The ambition is to create a destination that feels contemporary and distinctive while delivering the consistency and pace needed for a busy neighbourhood café. The Role
This is an opportunity for an ambitious
Head Chef
to take ownership of the kitchen operation from the very beginning. Working directly with the founders, you’ll help turn the food concept into a successful day-to-day operation. You’ll have a genuine voice in menu development, recipe testing, kitchen systems and the way the team works. Your role will combine hands-on cooking with leadership and operational responsibility. You’ll establish efficient preparation and service routines, build a strong kitchen team, manage ordering and food costs, and ensure every dish is delivered consistently during busy services. You’ll also help establish food safety procedures and hygiene standards from launch, creating a kitchen that is organised, commercially focused and ready to grow. The Food Concept
The menu brings together several exciting elements of modern café dining: Elevated all-day brunch, including eggs and griddle-cooked dishes
Japanese-inspired Shokupan sandwiches
Nutrient-rich lunch trays and grain bowls
Morning viennoiserie finished using combi-oven technology
Specialty coffee, matcha and functional performance shakes
Seasonal specials developed in collaboration with the founders
The culinary approach centres on scratch cooking, carefully sourced ingredients, attractive presentation and disciplined station assembly. The concept also has a seed-oil-free focus. The Kitchen & Team
You’ll lead a newly fitted, purpose-built commercial kitchen equipped with modern cooking technology, including combi-ovens and high-speed ovens. The initial team will include: 1 Head Chef
1 Sous Chef / Junior Sous Chef
2 Line / Prep Cooks
1–2 Kitchen Porters
You’ll be responsible for building the foundations of the operation, from preparation lists and station workflows to recipe controls, ordering, stock management and staff training. Key Responsibilities
Lead the kitchen team through pre-opening, launch and ongoing service
Develop and test recipes, menus and seasonal specials
Establish efficient preparation systems and station workflows
Deliver consistent food quality, presentation and portion control
Oversee ordering, stock rotation, waste management and kitchen gross profit
Use modern kitchen equipment and digital recipe systems effectively
Implement HACCP procedures and maintain excellent food hygiene standards
Recruit, train and develop a reliable, high-performing kitchen team
Work closely with the founders to evolve the menu and improve the business
About You
We’re looking for a chef who combines strong cooking ability with the organisation and commercial awareness needed to lead a modern, high-volume kitchen. You’ll ideally have: At least two years’ experience as a Head Chef, Senior Sous Chef or Kitchen Manager
Experience in a busy, quality-focused café, brunch, premium casual dining or fast-casual environment
Excellent pan, griddle and egg-cookery skills under pressure
A strong understanding of batch preparation, service flow and kitchen organisation
Experience managing food costs, stock and waste
High standards of food safety, hygiene and team training
Confidence using modern kitchen equipment and digital recipe controls, or the ability to learn quickly
The drive to build something new and take real ownership of the results
This is an opportunity to help shape a new food business from day one, lead your own kitchen team and combine creative freedom with commercial responsibility — all within a daytime-focused operation. About Chefs for Chefs
Chefs for Chefs are committed to promoting equal opportunities regardless of age, gender, religion, belief, race, sexuality or disability. We operate as both an employment agency and an employment business. You can find a wide selection of vacancies on our website.
Head Chef - Kidbrooke - New Opening Elevated All Day Brunch - £42k-48k in London employer: Chefs for Chefs Ltd
Join one of York's most acclaimed independent restaurants, where a competitive salary and a supportive, close-knit team culture await you. With flexible rotas for a healthy work/life balance, 28 days of annual leave, and opportunities for career growth and creative input, this is an ideal environment for passionate chefs looking to make their mark in a modern gastro destination. Experience the unique charm of a Grade II listed building while contributing to a menu that celebrates locally sourced ingredients and innovative culinary techniques.
