We are excited to be recruiting for an amazing Head Chef, who has experience with High Volume to join Daisy Green Collection
WHO WE ARE
The Daisy Green Collection brings relaxed and buzzing Australian food and coffee culture to London. Through individually designed cafés and restaurants, we create iconic spaces that become local destinations and meeting points for our surrounding residents, workers and visitors. Our food is carefully sourced and cooked in house from scratch. Menus are inspired by our founders, Prue Freeman, childhood at home on her sheep farm and hot summers on the beach. Food combines simple fresh Mediterranean ingredients with POPs of Asian flavours and textures. There is an overriding sense of freshness, quality and simplicity. Over the last decade the business has grown organically to include an exciting mix of cafes, restaurants, secret underground gardens, canal boats and shipping containers. Each site is an adventure and a story carefully curated for its unique audience. The business is made up of 19 venues, all within Zone 1, Central London and Richmond.
DESIRED SKILLS AND EXPERIENCE FOR OUR HEAD CHEFS
- A can attitude and a true desire to succeed.
- An eye for detail and a focus on ensuring every plate is as beautiful as the last, while focusing on speed.
- A born problem solver who thrives under pressure.
- A flair for great tasting, bold beautiful food that demonstrates the healthy Australian lifestyle.
- Sound knowledge of P&L, stock control, team management, training.
- Experience in similar high end busy kitchens.
- Full knowledge of Food safety
- Experience: Required
- Employment: Full-time
- Salary: up to £60,000 yearly
- Benefits: Including Tronc and Monthly Bonuses
About Daisy Green
The Daisy Green Collection brings relaxed and buzzing Australian food and coffee culture to London. Through individually designed cafés and restaurants, we create iconic spaces that become local destinations and meeting points for our surrounding residents, workers and visitors. Our food is carefully sourced and cooked in house from scratch. Menus are inspired by my childhood at home on our sheep farm and hot summers on the beach. Food combines simple fresh Mediterranean ingredients with POPs of Asian flavours and textures. There is an overriding sense of freshness, quality and simplicity.
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