About L’ETO Group:

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 kitchen team, drive food quality and consistency, develop new menu offerings in line with brand standards, and ensure the smooth day-to-day operatio, 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.

Key Responsibilities: 1. Kitchen Oversight:

• Supervise and support kitchen operations

• To audit food quality, kitchen standards, and compliance.

• Ensure each site maintains consistent food preparation, presentation, and portion

  control according to brand standards.

  2. Team Leadership & Development:

• Lead, mentor, and develop Sous Chefs, and kitchen team.

• Drive team training on new dishes, kitchen systems, health & safety, and operational

  procedures.

• Motivate teams to maintain high morale, performance, and retention.

• Identify areas for improvement and update training content accordingly.

  3. Menu Execution & Innovation:

• Collaborate on new menu ideas and seasonal offers to keep the offering fresh and competitive.

• Ensure new menu items are correctly implemented across all sites with proper training and understanding.

• Tailor menu items to suit local market and each location needs while preserving brand consistency.

  4. Operational Excellence:

• Monitor food cost control, stock management, and waste reduction.

• Meet agreed GP (Gross Profit) margins and operational targets.

• Maintain kitchen equipment standards and oversee maintenance requirements.

  5. Food Safety & Compliance:

• Enforce food hygiene, allergen, and health & safety regulations.

• Lead kitchen audits and resolve any non-compliance issues proactively.

• operate in full compliance with local authority and company standards.

  6. Brand & Guest Experience:

• Maintain a strong brand identity across all food offerings.
• Drive guest satisfaction through food innovation, presentation, and service

excellence.

7. Collaboration:

• Work closely with operations, HR, and quality assurance teams to align training initiatives with organisational goals.

• Act as a liaison between management and staff to identify training needs and resolve challenges.

• Work closely with the Central Production Kitchen team to ensure feedback and quality of food is always exceptional

  8. Reporting & administration:

• Maintain and generate reports for management.

• Manage the training budget effectively.

  Qualifications and Skills

  • Leadership: Experience overseeing kitchen in a high-volume environment.

  • 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 organisational communication across teams and senior management.

• Adaptability: Comfortable handling the pace and demands of a dynamic city-wide role.

• Excellent leadership, training, and communication skills.

• Strong commercial acumen and ability to manage budgets and margins.

• Passionate about hospitality, quality, and innovation.

  
  

About L’ETO Group:

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 kitchen team, drive food quality and consistency, develop new menu offerings in line with brand standards, and ensure the smooth day-to-day operatio, 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.

Key Responsibilities: 1. Kitchen Oversight:

• Supervise and support kitchen operations

• To audit food quality, kitchen standards, and compliance.

• Ensure each site maintains consistent food preparation, presentation, and portion

  control according to brand standards.

  2. Team Leadership & Development:

• Lead, mentor, and develop Sous Chefs, and kitchen team.

• Drive team training on new dishes, kitchen systems, health & safety, and operational

  procedures.

• Motivate teams to maintain high morale, performance, and retention.

• Identify areas for improvement and update training content accordingly.

  3. Menu Execution & Innovation:

• Collaborate on new menu ideas and seasonal offers to keep the offering fresh and competitive.

• Ensure new menu items are correctly implemented across all sites with proper training and understanding.

• Tailor menu items to suit local market and each location needs while preserving brand consistency.

  4. Operational Excellence:

• Monitor food cost control, stock management, and waste reduction.

• Meet agreed GP (Gross Profit) margins and operational targets.

• Maintain kitchen equipment standards and oversee maintenance requirements.

  5. Food Safety & Compliance:

• Enforce food hygiene, allergen, and health & safety regulations.

• Lead kitchen audits and resolve any non-compliance issues proactively.

• operate in full compliance with local authority and company standards.

  6. Brand & Guest Experience:

• Maintain a strong brand identity across all food offerings.
• Drive guest satisfaction through food innovation, presentation, and service

excellence.

7. Collaboration:

• Work closely with operations, HR, and quality assurance teams to align training initiatives with organisational goals.

• Act as a liaison between management and staff to identify training needs and resolve challenges.

• Work closely with the Central Production Kitchen team to ensure feedback and quality of food is always exceptional

  8. Reporting & administration:

• Maintain and generate reports for management.

• Manage the training budget effectively.

  Qualifications and Skills

  • Leadership: Experience overseeing kitchen in a high-volume environment.

  • 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 organisational communication across teams and senior management.

• Adaptability: Comfortable handling the pace and demands of a dynamic city-wide role.

• Excellent leadership, training, and communication skills.

• Strong commercial acumen and ability to manage budgets and margins.

• Passionate about hospitality, quality, and innovation.