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Company Description
D3 Collective is a new restaurant group founded by Des Gunewardena, previously of D&D London, bringing a fresh and ambitious approach to modern dining. The group currently operates Engel and Jang, located in the Grade I Listed Royal Exchange in the heart of London. With further openings planned, D3 Collective offers hospitality professionals the opportunity to grow with an expanding portfolio of distinctive venues. Team members join a culture that values creativity, high standards, and memorable guest experiences.
Role Description
The Chef role at D3 Collective is a full-time, on-site position based in London at the Royal Exchange. The Chef will be responsible for:
- Preparing and cooking menu items to specification
- Ensuring consistent quality and presentation during service
- Managing mise en place
- Monitoring stock levels
- Maintaining food safety and hygiene standards
- Collaborating with the kitchen team to support smooth service
- Contributing to menu development
- Assisting with training junior team members
- Working closely with the Head Chef to implement seasonal changes and specials
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This role requires a hands-on approach in a fast-paced environment, with a focus on efficiency, teamwork, and exceptional guest satisfaction.
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Qualifications
- Strong culinary skills, including experience with modern European or contemporary restaurant cuisine, and a proven ability to execute dishes to a high standard.
- Knowledge of food safety, HACCP, and kitchen hygiene practices, with a commitment to maintaining a clean and organized work environment.
- Experience in a busy restaurant or hotel kitchen, including confident line service, prep work, and coordination with front-of-house teams.
- Ability to work collaboratively within a diverse team, communicate clearly, and support a positive, respectful kitchen culture.
- Organizational and time-management skills to handle multiple tasks, service pressures, and changing priorities efficiently.
- Flexibility to work shifts, including evenings, weekends, and holidays, in line with restaurant operating hours.
- Formal culinary training or equivalent professional kitchen experience; relevant certifications in food handling and safety are an advantage.
- Enthusiasm for hospitality, attention to detail, and a desire to grow and develop within an expanding restaurant group.
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