Head Chef Gastro Pub - Fresh Food

South London | Up to £55,000 per annum Hours: Approximately 48 hours per week Contract: Full-time, permanent Service: Lunch and dinner only no breakfast or brunch Start: As soon as possible We are recruiting on behalf of an established, food-led pub in South London for a confident, hands-on Head Chef to take ownership of its kitchen and lead an existing team. With approximately 70 covers, a dedicated dining room and an open kitchen, food is at the heart of this operation. This is an opportunity for someone who enjoys cooking with fresh ingredients, delivering busy services and leading by example. You will oversee a kitchen team of around six, working closely with the owner while taking responsibility for day-to-day kitchen management, food quality and operational performance. We welcome applications from experienced pub and gastropub Head Chefs , as well as strong Senior Sous Chefs ready to step into their first Head Chef position . The Role Lead the kitchen: Take a hands-on approach to preparation and service, maintaining consistent standards of cooking, presentation and organisation. Manage and develop the team: Set clear expectations, coordinate daily responsibilities and provide practical support and training. Deliver busy services: Organise production and preparation effectively, ensuring the kitchen handles volume without compromising quality. Control kitchen performance: Manage ordering, stock, rotas, food costs and wastage, keeping the operation efficient and commercially focused. Maintain safe working standards: Take responsibility for food safety, allergen controls, cleanliness and health and safety procedures. About You You will have a strong background in fresh-food pubs, gastropubs or quality, high-volume kitchens , with the practical cooking skills and leadership ability to run a busy service confidently. We are looking for someone who is organised, dependable and comfortable making decisions. You should be able to give the team clear direction, address problems constructively and remain calm under pressure. A sound understanding of food costs, stock control and kitchen organisation is essential, alongside the confidence to work closely with an involved owner and communicate openly about the needs of the kitchen. This is a role for someone who wants to lead from the kitchen, not manage from the sidelines . Working Pattern The position is approximately 48 hours per week , covering lunch and dinner services, with the kitchen generally finishing around 10pm , depending on operational requirements. You must be available to work every Sunday during the first month while settling into the role. After this, Sunday working may not be required every week and will depend on the agreed rota. Apply This is an urgent vacancy for a permanent Head Chef who can take ownership, support the existing team and deliver consistently good fresh food. Apply with your CV, salary expectations and notice period for a confidential discussion No Sponsorship available. TPBN1_UKCT