Head Chef - Rabot 1745

Careers - Restaurants Rabot - 733x259

Head Chef - Rabot 1745

Department: Food & Beverage
Reports to: General Manager
Location: Rabot 1745, Borough Market, London
Hours: TBC

Objective of role

As a Head Chef your role is to manage the operation of the kitchen and food preparation areas and ensure the consistent production of excellent food in a cost effective and timely manner.

Ensuring that all dishes are prepared, cooked and presented to high standards, are of the highest quality and that regular temperature checks are carried out, you will also ensure that staff have the knowledge and understanding of preparation, cooking and finishing required for dishes on the menu.


You will execute menus as required ensuring that the menu is seasonal and inspired and will take responsibility for producing and meeting financial budgets, assist in weekly/monthly accounts and report issues using financial reports. You are required to take responsibility for leading the team, managing performance, minimising staff absence and lateness, motivating staff, ensuring a necessary balance of competencies and ensuring that staff work effectively together. You will prepare staff rotas and ensure adequate staff cover, to oversee and authorise staff annual leave and to ensure all relevant paperwork is completed. You will ensure that staff have access to and are supported in relevant personal development in line with individual and departmental training needs.

You will need to be aware of, adhere to and ensure all staff comply with all relevant legislation and company policies and procedures and will take responsibility for monitoring waste stock movement and stock ordering in line with relevant company policies and procedures.

Key Attributes

  • Good with people
  • High standard of personal presentation and hygiene
  • Good eye for detail
  • Strong leadership skills
  • Systems Compliance
  • Delivery of Food Service
  • Delivers Company standards


  • Relevant legislation
  • Company policies and procedures
  • Quality control
  • Stock rotation
  • Dietary requirements


  • Literacy
  • Numeracy
  • Communication skills
  • Creative & Imaginative in menu development
  • Budgetary & financial skills
  • Managing and leading staff (giving feedback, delegating, recognising staff training needs, dealing with performance issues, acting as a role model, motivating & supporting
  • Works effectively under pressure
  • Effective team member and leader (keeps others informed, reports issues, deals with disagreements constructively, manages conflict affectively etc)