Head chef - french cuisine

We are looking for an experienced Head Chef with strong French culinary expertise to take full charge of our kitchen team and daily operations, and to maintain consistently high standards across every service.

Initial priorities

The first priority is to master our existing menus, take ownership of the kitchen team, reinforce recipe consistency and bring structure to daily organisation, ordering and cost control. New dish development is not part of the initial brief. Over time, the Head Chef will contribute ideas and testing alongside the R&D chef.

Key responsibilities

Leadership and team

• Lead, schedule and manage the full kitchen team across all services.
• Train, coach and assess cooks through practical demonstrations and constructive feedback.
• Build a stable, disciplined and motivated team; manage performance and attendance.
• Coordinate effectively with the R&D chef, the pastry team and front of house.

Execution and standards

• Master approved recipes, ingredient specifications, preparation methods, cooking times, yields, portions and plating.
• Guarantee that every dish is reproduced accurately and consistently during service.
• Check mise en place, seasoning, cooking accuracy and presentation at the pass.
• Anticipate shortages, preparation delays and quality issues.
• Maintain accurate recipe documentation and clear shift handovers.

Purchasing and cost control

• Manage supplier ordering, deliveries and receiving quality.
• Control stock levels, rotation, production quantities and waste.
• Monitor food cost and keep recipe costing up to date.

Hygiene and safety

• Enforce strict hygiene, food storage and allergen procedures across the kitchen.

Any changes to recipes, ingredients, portions or presentation require management approval.

Candidate profile

• Proven experience as Head Chef, Chef de Cuisine or Executive Sous Chef in a quality French or European restaurant, or in a five-star hotel.
• Strong classical French training: stocks, sauces, emulsions, braising, confit, and meat and fish cookery.
• Confidence handling premium and dry-aged beef cuts, including precise doneness, resting and finishing.
• Proven experience in supplier management, ordering, stock and food cost control.
• Experience in menu development is a strong advantage.
• A natural leader: calm, organised, proactive and respected by the team.
• Comfortable following an established culinary direction and accepting feedback from management.
• Good English communication skills, including the ability to understand recipes, write reports and communicate clearly with management.

Please prioritise candidates who combine strong leadership with pride in consistent execution, and who have the depth of French skill to grow into a broader culinary role over time.

Selection process

Please provide shortlisted candidates' CVs, availability, salary expectations and relevant references.

Selection will include an interview and a practical assessment using Gooseberry's recipes and plating standards, plus a short creative exercise.