Head Chef

Location: The Tabernacle W11 Ltd, Notting Hill Gate, London.

Job Type: Full Time, Permanent.

Salary: Competitive (depending on experience).

We are looking for an experienced, passionate and driven Head Chef to lead our busy kitchen operation. This is an excellent opportunity for a hands‑on chef who enjoys leading a team, maintaining high food standards and taking ownership of a fast‑paced kitchen. Working closely with the General Manager and senior management team, you will play a key role in delivering consistently high‑quality food while managing costs, developing your team and driving the business forward.

About the Role

As Head Chef, you will be responsible for the day‑to‑day management of the kitchen, ensuring exceptional food quality, excellent hygiene standards and an efficient service during both regular trading and private events. You'll have the freedom to lead your team while ensuring the kitchen operates safely, professionally and profitably.

Key Responsibilities

• Kitchen Leadership: Lead, motivate and inspire the kitchen team. Recruit, train and develop chefs and kitchen staff. Create a positive working environment built on teamwork and high standards. Lead by example during busy service periods.
• Food Quality & Service: Ensure every dish is prepared and presented to company specifications. Maintain consistently high standards of taste, presentation and portion control. Ensure smooth service during busy periods and private events. Work closely with front‑of‑house staff to deliver an excellent customer experience. Resolve customer food queries professionally and efficiently.
• Stock & Cost Control: Manage food ordering in line with expected trade. Achieve and maintain food GP targets. Minimise waste through effective stock rotation and portion control. Monitor stock levels and ensure secure storage of all food.
• Food Safety & Compliance: Maintain the highest standards of food hygiene and kitchen cleanliness. Ensure full compliance with Food Safety Management Systems (FSMS), HACCP and Health & Safety legislation. Maintain accurate temperature records, food labelling and cleaning schedules. Ensure all staff follow company policies regarding food safety and personal hygiene.
• Planning & Administration: Plan kitchen preparation based on anticipated business levels. Work alongside the Events team to prepare for functions and busy trading periods. Complete stock controls, wastage reports and kitchen administration accurately. Attend management meetings as required.

We're Looking For

• Previous experience as a Head Chef or Senior Sous Chef ready to step up.
• Strong leadership and team management skills.
• Previous experience with Caribbean cuisine.
• Excellent organisational and communication abilities.
• A solid understanding of food costing, GP management and stock control.
• Knowledge of food hygiene legislation and Health & Safety requirements.
• Calm under pressure with the ability to lead a busy service.

What You'll Need

• Food Hygiene Level 3 (or willingness to obtain).
• Strong knowledge of HACCP and food safety procedures.
• Experience managing kitchen budgets and stock.
• Ability to work independently and make confident decisions.

Working Hours

This is a full‑time role and flexibility is essential. The business operates 7 days a week, therefore evening, weekend and bank holiday working will be required as part of your rota.

What We Offer

• Competitive salary.
• A supportive management team.
• The chance to lead and shape a successful kitchen.
• Staff meals whilst on duty.
• Paid holiday.
• A friendly and professional working environment.

Job Details

• Experience: Required
• Languages: English – Advanced
• Employment: Full-time
• Salary: £35,000 – £38,000 yearly