Head Chef in London

Role and Responsibilities:
As Head Chef of our Chez Antoinette brasserie, you are the culinary leader. Our brasserie celebrates the warm, authentic flavours of French cuisine in a relaxed yet elegant setting that mirrors our brand's signature atmosphere: smooth, welcoming, and effortless.
You will be responsible for maintaining and elevating food standards while balancing efficiency, cost control, consistency and a strong culture of training and development. This role is about more than cooking—it's about creating a team-driven kitchen that reflects the values of the Chez Antoinette family. You will act as a role model for excellence, care, and leadership while ensuring every guest enjoys a consistently memorable experience.
Collaboration is key. You will liaise with our Executive Chef, General Manager, and Head Office team to support seasonal menu changes, uphold food safety systems, and ensure a seamless integration of kitchen and front-of-house operations.
Job Activities:
Kitchen Operations
Ø Oversee the day-to-day operation of the kitchen, ensuring kitchen is well set for each service.
Ø Maintain high standards of food preparation and presentation in line with Chez Antoinette's standards.
Ø Ensure food is produced efficiently while meeting cost targets and minimize waste.
Ø Maintain updated recipes, prep sheets and allergen documentation.
Ø Work hands-on with the team, leading by example in professionalism, hygiene and attention to detail.
Ø To demonstrate a high standard of personal appearance.
Team Leadership
Ø Train, mentor and support your team, fostering a respectful and productive kitchen culture.
Ø Conduct regular briefings, tastings and coaching sessions.
Ø Organise rotas and manage team scheduling in collaboration with management and to meet the set targets.
Ø Conduct onboarding and continuous training for new and existing staff.
Stock and Supplier Management
Ø Manage daily and weekly ordering based on business needs.
Ø Monitor deliveries and supplier performance.
Ø Maintain correct stock levels, rotation and storage.
Ø Ensure cost control, portion control and waste minimisation.
Food Safety & Hygiene
Ø Ensure full compliance with food safety, HACCP and health regulations.
Ø Maintain good housekeeping.
Ø Conduct regular checks and maintain food safety documentation.
Communication
Ø Develop a positive and direct relationship with all colleagues and provide clear communications.
Ø To be proud of what you do.
Ø To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside to meet business demands and guest service needs.
Ø To provide a clear handover during shift changes and report all accidents or kitchen equipment defects to the Executive Chef, completing all relevant documentation.
Ø Work closely with the Executive Chef, General Manager and Front of House to deliver seamless service.
Ø Communicate effectively across departments, including during briefings and shift handovers.
Ø Leading the menu development and seasonal changes.
Ø Report any equipment faults, incidents or staffing issues promptly.
What Success Looks Like
Kitchen Operations
Ø Service runs smoothly across all shifts with high-quality, consistent dishes.
Ø The kitchen remains calm and professional, even during busy periods.
Ø All food is delivered on time, at the correct temperature and to specification
Team Leadership
Ø The kitchen team is engaged, skilled and well-coordinated.
Ø Staff retention is strong with clear evidence of development and promotion from within.
Ø New team members are onboarded effectively and feel welcomed into the Chez Antoinette culture.
Stock and Supplier Management
Ø Stock levels are accurate, and orders align with business needs.
Ø Waste is minimised through efficient prep and smart use of produce.
Ø Suppliers are monitored and managed for reliability and quality.
Food Safety & Hygiene
Ø HACCP logs and food safety documentation are up to date and audit ready.
Ø Kitchen spaces and storage areas are clean, organized and safe at all times.
Ø No food safety incidents occur due to proactive compliance and training.
Communication and Collaboration
Ø Clear communication exists between the kitchen and front-of-house teams.
Ø Feedback from FOH, guests and management is handled positively and constructively.
Ø The Head Chef participates actively in meetings and contributes to business development.
Preferred skills
These describe the behaviour you will need to demonstrate to carry out your job effectively.
Ø Proven experience as Head Chef or Senior Sous Chef in a high-volume kitchen.
Ø Strong understanding of French cuisine and seasonal cooking.
Ø Positive, calm, and team-oriented leadership style.
Ø Excellent communication and organisation skills.
Ø Passionate about food, people, and delivering memorable guest experiences

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