Breakfast Chef
Wednesday – Sunday | 7:30am – 3:30pm | Full-time, Permanent
280 Uxbridge Road, Hatch End, HA5 4HS
About the Role
Qumana is a 60-cover brunch and grill restaurant on the Hatch End high street, serving a premium all-day brunch from 8am to 4pm and a charcoal and oak-smoked evening service after that. We are looking for a breakfast chef who can execute our brunch menu with precision and consistency every service.
This is a kitchen where standards are high. Our hollandaise is made fresh every service, our brisket is smoked in-house for up to ten hours, and our eggs are Burford Brown. You will need to match that level on the brunch pass every day, without supervision.
Skills & Experience Required
Our brunch menu drives the skill requirements. Candidates must be able to execute the following confidently and independently:
– Eggs — all methods: poached (Burford Brown), fried, scrambled, soft-boiled
– Hollandaise and emulsified sauces — classic and harissa hollandaise, made fresh each service
– Eggs Benedict and variations, including Wagyu Brisket Benedict over Dusty Knuckle sourdough
– Shakshuka — smoky BBQ-roasted tomato base with feta
– Spiced lamb and meat cookery — Keema Lamb & Eggs, controlled pan work
– Toasties and pressed sandwiches with grilled cheese crust finish (Sando Shop section)
– Fish cookery — Spicy Tuna Melt, smoked salmon handling
– Middle Eastern and Turkish flavour profiles — Turkish Çılbır, whipped garlic yoghurt, Pul Biber butter
– Mise en place discipline — fast-paced service, high covers from open
– Food Hygiene Certificate — Level 2 minimum, Level 3 preferred
Your Day-to-Day
– Set up and prep your section ahead of the 8am service — stocks, sauces and mise en place ready before doors open
– Execute the full brunch menu from the pass: benedicts, shakshuka, çılbır, keema, Sando Shop toasties and daily specials
– Maintain hollandaise and emulsified sauces to standard throughout service, re-making as needed
– Work cleanly and efficiently under service pressure — 60 covers, weekend rushes included
– Ensure all dishes leave the pass to spec on presentation, temperature and portion
– Manage allergen awareness across all dishes — Halal-certified kitchen, dairy and egg-heavy menu
– Break down your section post-service and hand over notes to the evening kitchen team
– Support the head chef on menu development and seasonal specials
All meat at Qumana is certified Halal — grass-fed Australian and New Zealand beef. Candidates must be comfortable working within a fully Halal kitchen.
What We Offer
– Set five-day week — Monday and Tuesday always off
– Daytime hours only — 7:30am to 3:30pm, no late nights
– Small, independent, family-run kitchen
– Premium ingredients — Wagyu, Burford Brown eggs, Dusty Knuckle sourdough
– Input on specials and seasonal menu development
– Competitive salary — discussed at interview, dependent on experience
How to Apply
Send your CV and a brief note about your relevant experience to:
[email protected]
Please include the job title in the subject line. We will be in touch to arrange a trial shift
Also if you're interested candidates please drop a message on whatsapp with thier CV +44 7445040404
Pay: £12.21-£13.00 per hour
Benefits:
- Employee discount
- Free parking
- On-site parking
Work Location: In person
