Head Chef – PYRÁ (Queen’s Park, London)
About PYRÁ
PYRÁ is a neighbourhood modern European restaurant rooted in Spanish and Greek Mediterranean flavours, offering all-day dining, a curated wine list and an active events programme. With 40% of revenue generated through events—including weddings, private dining and standing canapé/bowl-food receptions—we are expanding our culinary leadership team as we relaunch with a new winter menu and chef partnership.
Role Overview
We are seeking an experienced and creative Head Chef to lead the kitchen at PYRÁ. The ideal candidate has a strong background in Spanish and/or Greek cuisine, combines traditional techniques with a modern approach and can confidently deliver both restaurant service and high-volume, high-quality event catering.
The Head Chef will be responsible for all aspects of kitchen operations, menu development, costing, team leadership and ensuring consistent quality across à la carte dining, brunch and a diverse range of events.
Key Responsibilities
Culinary Leadership
Lead the creation and execution of PYRÁ’s menu, highlighting Spanish and Greek influences.
Develop seasonal menus for lunch, dinner, brunch and private events.
Ensure exceptional quality, consistency and presentation across all dishes.
Events & Catering
Design and execute culinary offerings for weddings, corporate events, private dinners, standing events, canapé receptions and bowl-food service.
Work with the events team to tailor menus, tastings and service flow for each event style.
Plan logistics and production for high-volume events while maintaining PYRÁ’s premium standards.
Kitchen Operations
Manage daily kitchen operations including prep schedules, stock control, food safety and compliance.
Oversee ordering, vendor relationships and cost control to achieve strong GP targets and minimise waste.
Maintain a clean, organised and efficient kitchen in line with EHO standards.
Team Management
Recruit, train and develop a high-performing kitchen team.
Create a positive culture built on collaboration, consistency and pride.
Manage rota planning, labour cost control and staff performance.
Collaboration
Work closely with the owner, GM and events team to ensure seamless service between kitchen and front of house.
Participate in menu planning, promotions, tastings and new concept development.
Required Experience
Minimum 5 years’ experience in senior kitchen roles, with at least 2 as Head Chef or above.
Strong background in Spanish and/or Greek cuisine—with a passion for Mediterranean produce, flavours and techniques.
Proven ability to execute both restaurant à la carte service and event catering simultaneously, including:
Weddings
Canapé receptions
Bowl food
Corporate events
Private dining
Experience creating menus and costing dishes to deliver healthy margins.
Strong leadership and people management skills.
Excellent organisational skills and ability to perform under pressure.
Knowledge of modern food safety and allergen standards.
Interviews today
- Experience
- Required
- Languages
- English – Advanced
- Employment
- Full-time
- Salary
- £50,000 – £60,000 yearly
- Starting time
- Immediate start!
6A Lonsdale Road, Brent, London
