Head Chef

L'ETO GROUP; London; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading restaurant chain, L'ETO GROUP, seeks a Multi-site Head Chef in London to oversee kitchen operations across multiple locations. The ideal candidate will exhibit strong culinary expertise and leadership abilities, driving food innovation, safety compliance, and team performance while maintaining high-quality service and satisfaction across various dining experiences.

Qualifications

• Experience overseeing kitchen operations in high-volume environments.
• Strong background in café, bakery, or casual dining operations.
• Ability to coach and upskill kitchen teams at varying levels of experience.

Responsibilities

• Lead and inspire the kitchen team, drive food quality and consistency.
• Ensure compliance with licensing and safety regulations.
• Manage supplier relationships and profitability through strategic menu planning.

Skills

Leadership

Culinary Expertise

Operational Control

Training & Development

Communication

Adaptability

Job description

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L’ETO is a renowned brand known for delivering exceptional culinary experiences through our chain of cafes and restaurants. We pride ourselves on offering high-quality products and creating memorable experiences for our customers. Our commitment to excellence and innovation has positioned us as a leader in the food and beverage industry. Starting as a bright café in Soho, London, L’ETO has transformed into an all-day dining restaurant with 40 branches in 7 countries including the UK, UAE, Saudi Arabia, Oman, Kuwait, Qatar, and Jordan.

We are looking for a Multi-site Head Chef professional to join our team!

Job Overview:

As the Head Chef, you will take full responsibility for kitchen operations across locations. Your role is to lead and inspire the kitchen team, drive food quality and consistency, develop new menu offerings in line with brand standards, and ensure the smooth day-to-day operations, ensuring that culinary excellence and operational efficiency are consistently delivered.

This role includes developing food menus, managing supplier relationships, training kitchen staff, ensuring compliance with licensing and safety regulations, and driving profitability through strategic menu planning.

Responsibilities include supervising and supporting kitchen operations, auditing food quality, kitchen standards, and compliance, maintaining consistent food preparation, presentation, and portion control according to brand standards, leading and developing Sous Chefs and kitchen staff, and driving team training on new dishes, kitchen systems, health & safety, and operational procedures.

You will motivate teams to maintain high morale, performance, and retention, identify areas for improvement, collaborate on new menu ideas and seasonal offers, and ensure proper implementation across all sites while tailoring menu items to local markets.

Operational Excellence:

Monitor food cost control, stock management, waste reduction, and meet operational targets including GP margins. Maintain kitchen equipment standards and oversee maintenance.

Food Safety & Compliance:

Enforce food hygiene, allergen, health & safety regulations, lead audits, resolve non-compliance issues proactively, and operate in full compliance with local authority and company standards.

Brand & Guest Experience:

Maintain a strong brand identity, drive guest satisfaction through food innovation and presentation, work closely with operations, HR, and quality assurance teams, and act as a liaison to resolve training needs and challenges. Collaborate with the Central Production Kitchen team to ensure exceptional food quality and feedback.

Reporting & Administration:

Maintain and generate reports for management, manage the training budget effectively.

Qualifications and Skills:

• Leadership: Experience overseeing kitchen operations in high-volume environments.
• Culinary Expertise: Strong background in café, bakery, or casual dining operations.
• Operational Control: Skilled in stock management, cost control, and supplier coordination.
• Training & Development: Ability to coach and upskill kitchen teams at varying levels of experience.
• Communication: Excellent interpersonal and organizational communication skills across teams and management.
• Adaptability: Comfortable handling the pace and demands of a dynamic city-wide role.

We seek someone passionate about hospitality, quality, and innovation, with excellent leadership, training, and communication skills, and strong commercial acumen to manage budgets and margins.