Head Chef
Listed on 2026-10-16
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Restaurant/Food Service
Cook & Chef, Restaurant Manager, Food & Beverage
Based in Scotland, this permanent Head Chef role offers a competitive salary of £80,000 to £90,000, plus roughly £8,000 in tronc. The successful candidate will join a premium restaurant launch, shaping the final menu and culinary direction for Japanese and Chinese-inspired dishes. Working closely with the opening team, responsibilities include menu development, kitchen leadership, technical cooking and theatrical presentation. Strong skills in Asian cuisine, ingredient sourcing and team management are essential.
Temporary accommodation may be available. This position suits an accomplished chef seeking genuine influence ahead of opening.
Head Chef
Our client is developing an exciting new premium restaurant concept, bringing together exceptional Japanese and Chinese-inspired cuisine within a vibrant and contemporary dining environment. The operation will focus on outstanding ingredients, technical cooking and theatrical presentation, with the successful Head Chef playing a major role in shaping the final menu and culinary direction. This represents an excellent opportunity for an accomplished chef to become involved ahead of opening and genuinely influence the development of a prestigious new restaurant.
HeadChef benefits
- £80,000 to £90,000 per annum
- Approx. £8,000 additional tronc
- Prestigious new restaurant opening
- Temporary accommodation available for the first 3 to 6 months
- Premium Japanese & Chinese-inspired cuisine
- Sushi, sashimi, robata, premium seafood & Wagyu
- Open kitchen & chef counter elements
- Predominantly dinner-led operation
- Expected 5-day operating week
- Opportunity to shape the menu & culinary direction
- Significant involvement throughout the pre-opening period
- Excellent long-term opportunity within an established hospitality business
- An accomplished Head Chef with strong Japanese and/or Chinese culinary expertise.
- Previous experience within recognised premium restaurants or luxury hospitality operations.
- Strong knowledge of Japanese or Chinese ingredients and cooking techniques, with experience across sushi, robata or premium Asian cuisine particularly desirable.
- A creative and commercially minded chef capable of helping develop a new restaurant concept.
- A confident leader who can recruit, develop and inspire a high-performing kitchen brigade.
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