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.