Role Overview
Looking for a talented head chef with a proven track record in high end restaurants to lead the Middle Eastern roll out of Kricket restaurants.
Kricket was established in Brixton London in 2015, by Will Bowlby and Rik Campbell as a small 20-seater pop up, it has now grown to have 4 restaurants in London and a further Covent Garden branch will open in 2026. The first Kricket branch in the Middle East will open in the 2nd quarter of 2026, with a further site scheduled to open later the same year.
We are looking for a talented and passionate Head Chef who can embrace the brand and to take it forward in the region, the candidate must have a passion for Indian food and culture, a desire to learn and to pass on that knowledge.
We welcome candidates of all nationalities, provided they have a genuine passion for Indian cuisine. The successful candidate must have the legal right to work in the UK to complete training and fully immerse themselves in the Kricket philosophy.

Key Responsibilities 1. Culinary Leadership & Food Quality
Own all food preparation, cooking, and presentation standards. Ensure dishes are executed consistently in line with approved recipes. Maintain menu quality, taste, and presentation across all service periods.
2. Kitchen Operations & Service Flow
Oversee daily kitchen operations, workflow, and section coordination. Ensure effective mise en place and service readiness. Act as the senior decision-maker in the kitchen during service.
3. Team Leadership & Development Lead, train, and develop Sous Chefs, Junior Sous Chefs, CDPs, and Commis. Set clear expectations and maintain strong kitchen discipline. Manage performance, scheduling, and team engagement.
4. Cost Control & Stock Management Control food costs, portioning, wastage, and stock usage. Oversee ordering, receiving, and storage of goods. Ensure compliance with FIFO and inventory procedures. Ensure full compliance with hygiene, food safety, and H&S regulations. Maintain audit readiness at all times. Enforce cleaning schedules and personal hygiene standards consistently.
5. Compliance & Standards Ensure full compliance with hygiene, food safety, and H&S regulations. Maintain audit readiness at all times. Enforce cleaning schedules and personal hygiene standards.

KPIs & Success Metrics Food quality and consistency Kitchen efficiency and service delivery Food cost and waste control Hygiene and audit compliance Team performance and retention
Candidate Requirements 8+ years’ experience in professional kitchens. Proven leadership as Head Chef or Senior Sous Chef. Strong operational and people management skills. Deep knowledge of HACCP and food safety standards.