Temp Head Chef | Independent Restaurant | London | £20.73ph at Chefs for Chefs ltd

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

20.73

Posted On

04 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Team Management, Culinary Standards, Service Running, Mise En Place, Stock Control, Food Safety, Cost Control, HACCP Compliance, Coaching, Adaptability, Pressure Handling, Reliability, Creativity

Industry

Hospitality

Description

Location: Independent restaurant, London Rate: £20.73 per hour Hours: Temporary; shifts and days vary Contract: Short-term temporary assignment Temporary Head Chef – Independent Restaurant, Central London Chefs for Chefs is recruiting an experienced Temporary Head Chef to lead kitchen operations at a busy independent restaurant in London. This is an excellent short-term opportunity for a confident, creative leader who can maintain high culinary standards, motivate a small brigade, and deliver excellent guest experiences in a fast-paced, independent setting. Role Overview As Temporary Head Chef, you will run service and production on shift, manage a small team, ensure consistent dish quality, and maintain food safety and cost controls. You will work closely with the restaurant owner/management to uphold the venue’s style and standards while adapting quickly to their menus and systems. Key Responsibilities Lead the kitchen team during your shift, ensuring clear communication and smooth service. Prepare, cook, and plate high-quality dishes to the restaurant’s recipes and presentation standards. Manage mise en place, service prep, and end-of-service routines to maintain efficiency. Oversee stock control, ordering support, and minimisation of food waste. Maintain high standards of food hygiene, health & safety, and allergen management (HACCP compliant). Coach and support junior staff, delivering practical training on-the-job where needed. Adapt to menu changes, daily specials, and variable covers with composure and professionalism. What We’re Looking For Proven experience as a Head Chef, Sous Chef, or Senior Chef in a restaurant environment. Strong leadership and communication skills with the ability to manage a compact team. Good knowledge of food cost control, stock management, and portion consistency. Level 2 Food Hygiene certificate (or equivalent) and solid allergen awareness. Ability to work under pressure in a busy service environment and to maintain calm, professional standards. Flexible, reliable, and available for short-notice temporary assignments in London. Working Details & Pay Location: Independent restaurant, London (central) Contract: Temporary assignment (length varies; immediate starts available) Rate: £20.73 per hour (London rate; includes holiday pay where applicable) Meals on duty: Typically provided Why Work With Us Chefs for Chefs specialise in hospitality placements and support chefs throughout their careers. We offer: Competitive hourly pay with timely weekly payments. Flexible temporary assignments to suit your availability. Variety of independent venues that allow culinary creativity. Chef-led office team who understand kitchen life and support placements. How to Apply If you’re an experienced, reliable chef ready to take a temporary Head Chef role in a London independent restaurant, please contact Chefs for Chefs with an up-to-date CV and your availability. Suitable applicants will be contacted for an initial phone call and may be asked to attend a short interview or trial shift. Chefs for Chefs is committed to equal opportunities. We welcome applications from all suitably qualified applicants regardless of age, gender, religion, belief, race, sexual orientation, or disability. We operate as both an employment agency and an employment business.

Responsibilities

The Temporary Head Chef will be responsible for leading kitchen operations during shifts, ensuring clear communication, smooth service execution, and consistent preparation and plating of high-quality dishes according to established recipes. Key duties also involve managing team efficiency through proper mise en place, overseeing stock control, minimizing waste, and strictly maintaining food hygiene and safety standards.