The purpose of this position will be to create and lead a new restaurant on site – either as an independent concept or under a suitable franchise brand in a partnership model where our client provides the capital and share in the profit. The Opportunity Develop and lead a new restaurant from the ground up. Our client provides the capital investment for fit out, equipment and initial working capital. You operate as Chef‑Partner, sharing in profits and upside. Key Responsibilities Concept development: menu, positioning, and overall guest experience. Set up the kitchen: equipment specification, supplier selection, stock and cost control systems. Lead daily kitchen operations: prep, service, quality, hygiene and food safety. Build and manage a small, high performing kitchen team. Work with our client on budgeting, pricing, financial controls and reporting. Drive innovation: seasonal menus, events, functions and corporate hospitality. Ensure compliance with all health, safety and licensing requirements. Requirements Proven experience as Head Chef / Executive Chef, or Senior Sous ready to step up. Strong background in cost control, GP management and kitchen administration. Creative, with a clear food philosophy and ability to build a distinctive concept or adapt a franchise model. Comfortable operating in a partnership/profit share environment (entrepreneurial mindset). Excellent leadership, training and team management skills. High standards of cleanliness, organisation and consistency. Experience with corporate clients, functions or hotel/lodge environments will be an advantage. What Our Client Offers Capital funding for the restaurant set up and agreed working capital. Partnership/profit share structure, to be agreed based on the final business model. #J-18808-Ljbffr