Head Chef Greek Cuisine

We are seeking an exceptional Head Chef to bring a Greek culinary concept to life, combining authentic Greek flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution. The successful candidate will have a deep understanding of Greek cuisine and its regional diversity, including Aegean, Cretan, mainland Greek and Mediterranean influences, with a strong appreciation for seasonal produce, premium proteins and seafood, olive oil, herbs, grains, cheeses and traditional Greek cooking methods. Culinary & Concept Leadership• Lead the culinary vision and execution of the Greek fine-dining concept. • Develop a sophisticated menu inspired by Greece's culinary heritage and regional diversity. • Create signature dishes that combine traditional Greek flavours and techniques with modern culinary approaches. • Incorporate premium seasonal produce and high-quality Greek ingredients into the menu. • Develop recipes, specifications, plating standards and portion controls. • Lead menu tastings, trials and final menu development. • Ensure exceptional standards of flavour, quality, presentation and consistency across every service. • Maintain the authenticity and integrity of Greek cuisine while adapting the experience to a contemporary luxury dining environment. • Develop strong seafood, grilling, meze, vegetable and main-course offerings appropriate to the concept.

Pre-Opening & Concept Development• Lead all culinary aspects of the restaurant pre-opening. • Work closely with senior management to translate the culinary vision into a fully operational restaurant. • Develop kitchen SOPs, recipes, preparation methods and service standards. • Support kitchen design, equipment planning and operational workflow. • Assist with supplier selection and sourcing of premium Greek, Mediterranean and local ingredients. • Establish product specifications and quality standards. • Identify specialist Greek ingredients and products required to maintain the authenticity of the concept. • Recruit, train and structure the opening kitchen brigade. • Lead culinary trials, tastings, mock services and opening preparations.

Kitchen Operations• Take full responsibility for the day-to-day kitchen operation. • Lead and motivate a multicultural culinary brigade. • Maintain exceptional standards of food preparation, presentation and service. • Ensure efficient mise en place and kitchen organisation. • Manage kitchen workflow during high-volume service while maintaining fine-dining standards. • Ensure consistency across every dish and every service. • Work closely with the Front of House team to ensure a seamless guest experience. • Ensure full compliance with food safety, hygiene and HACCP standards.

Financial & Commercial Management• Take ownership of kitchen food cost and operational performance. • Develop accurate recipes, costing sheets and portion specifications. • Monitor food cost, yields, waste and stock levels. • Work closely with the Cost Controller and management team to achieve agreed financial targets. • Maintain effective purchasing and inventory control. • Ensure appropriate storage and stock rotation. • Monitor the cost and yield of premium seafood, proteins and specialist ingredients. • Identify opportunities to improve kitchen efficiency and profitability without compromising quality.

People & Leadership• Build and lead a high-performing culinary team. • Recruit, train and develop chefs across all kitchen sections. • Establish a culture of professionalism, discipline, creativity and teamwork. • Conduct regular training on Greek culinary techniques, recipes, presentation and food safety. • Mentor junior chefs and develop internal culinary talent. • Set clear performance expectations and lead by example during service.