Head Chef

La Crema

We are looking for a talented and organised Head Chef to lead our savoury kitchen operations and deliver consistent, delicious food that reflects our identity and meets the pace of our service.

Key Responsibilities:
Oversee the preparation, execution, and presentation of all savoury menu items, ensuring they are consistently high in quality, flavour, and speed of service.

Lead the savoury section of the kitchen, managing production schedules and daily mise en place for a high-volume service.

Work closely with the ownership to develop seasonal menus and specials that are creative, cost-effective, and operationally efficient.

Maintain high standards of cleanliness, hygiene, and food safety in accordance with HACCP and local regulations.

Manage and train junior kitchen staff, fostering a culture of professionalism, collaboration, and continuous improvement.

Control food costs through effective stock management, portion control, and minimising waste.

Ensure the kitchen runs smoothly during peak periods, solving problems proactively and supporting team communication.

Coordinate the kitchen together with the Pastry Chef

Qualifications

Minimum 4 years of experience in a professional kitchen, including at least 1–2 years in a senior or leadership role, ideally in a fast-paced café or bistro setting.

Excellent cooking skills across breakfast, brunch, and lunch formats, with strong knowledge of Mediterranean and modern European techniques.

Experience in high-volume service environments and an understanding of efficient prep systems and kitchen flow.

Strong organisational and communication skills; ability to lead a team calmly and effectively during busy service.

Proficient in kitchen management, including ordering, costing, stock rotation, and compliance documentation.

HACCP certification (or willingness to obtain).

Positive, professional, and reliable attitude with a genuine passion for food and hospitality.

Fluent in English; knowledge of other languages is a plus.