1. PUB CHEF – BE PART OF OUR FIRST CHAPTER

Location: Crouch End
Hours: Full-time, 45+ hours per week
Salary: Competitive + progression
This is our first leap into the world of pubs — and we’re doing it our way. Think Steak & Kidney Pie re-imagined with spice, Amritsari Fish & Fries with a pint, and Butter Chicken Burgers that stop conversations mid-sentence.
We’re looking for a chef who can handle a streamlined, bold menu that fuses British classics with Indian street-food energy. With only two chefs on the line, every plate must sing — fast, fresh, and flawless.
If you love cooking dishes that surprise people, if you’re as comfortable making a curry base as you are perfecting fries, if you want to be part of the first pub project of a growing restaurant group, this is your moment.
This isn’t just a job. It’s a story you’ll help write.
Reports to: Head of Operations
Location: Crouch End
Contract: Full-time, minimum 45 hours per week
Salary: Competitive, dependent on experience

ESSENTIAL SKILLS & EXPERIENCE

• Previous chef experience in a pub, restaurant, or high-volume kitchen.
• Ability to cook and manage service across multiple styles (grill, fry, curry, roast).
• Strong understanding of cost control, stock management, and GP%.
• Proven ability to deliver under pressure with a small team.
• High standards of cleanliness, organisation, and consistency.

JOB PURPOSE

To lead the kitchen in delivering a streamlined, fusion pub menu that combines British classics with global Indian-inspired flavours, while achieving 75% gross profit margins, maintaining food safety standards, and ensuring consistency across all dishes.

KEY RESPONSIBILITIES

• Cook and present all dishes on the pub menu to company standards.
• Manage a lean kitchen team (2 chefs) during busy service periods.
• Ensure strict adherence to HACCP, allergen, and food safety policies.
• Control portion sizes, stock, and wastage to meet GP targets.
• Ordering , Stock Control and Streamlining Operations
• Support menu development and seasonal specials in line with brand concept.
• Maintain kitchen cleanliness and organisation at all times.
• Work closely with front-of-house to ensure excellent guest experiences.
• Train and mentor junior staff in kitchen best practice.