Head chef Work, Jobs in Pimlico Sw1v (with Salaries)

Head Chef
L'ETO, Hans Crescent —London
- £55,000 - £65,000 a year
- Full-time
- Culinary experience
- Bakery
- Leadership
- Employee discount
Quick apply
9d
Head Chef
Heritage - BRA_208 —Piccadilly
- Full-time
- Kitchen experience
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
BaxterStorey UK —London
- Up to £55,000 a year
- Full-time
- Hospitality
- Cooking
- Communication skills
- Employee assistance programme
- Employee discount
Quick apply
Head Chef | Monday to Friday
Thomas Franks Ltd —London
- £60,000 a year
- Full-time
- Customer service
- English
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
The Telegraph —Putney
- Up to £58,000 a year
- Full-time
- Culinary experience
- Cooking
- Leadership
- Employee discount
- Referral programme
Quick apply
Head Chef/Sous Chef
Emerald Hospitality Group —London
- Up to £70,000 a year
- Full-time
- Cooking
- In-person
- Leadership
- Employee discount
Quick apply
Head Chef
Holroyd Howe —London
- £55,000 a year
- Full-time
- Cooking
- Team management
- Contracts
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
Pizza Pilgrims —London
- £40,000 - £46,500 a year
- Referral programme
Quick apply
Executive Chef - Knightsbridge
Eurest —Knightsbridge
- £70,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
6d
School Head Chef - London
Chartwells —London
- £43,200 a year
- Monday to Friday
- Hospitality
- Culinary experience
- Computer literacy
- Employee discount
Retail Head Chef (Monday-Friday)
CH&CO —London
- £51,500 a year
- Full-time
- Contracts
- Leadership
- Restaurant
- Employee assistance programme
- Employee discount
6d
Head Chef
Lexington Catering —London
- £45,000 - £50,000 a year
- Full-time
- Customer service
- Cooking
- Leadership
Quick apply
12d
Head Chef - London
Chartwells —London
- £39,900 a year
- Monday to Friday
- Culinary experience
- Computer literacy
- Leadership
- Employee discount
Head Chef
The Alfred Tennyson —London
- Full-time
- Hospitality
- Cooking
- Team management
- Employee discount
Quick apply
14d
Executive Head Chef
Holroyd Howe —London
- £57,000 a year
- Full-time
- Cooking
- Team management
- Contracts
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
Metro Pub Co - BRA_302 —London
- Full-time
- Management
- Kitchen experience
- Employee discount
Quick apply
Head Chef
Pillarangel Limited —London
- Up to £60,000 a year
- Full-time
- Management
- Cooking
- Organisational skills
Quick apply
11d
Head Chef
KIBOU Restaurants —London
- Up to £49,000 a year
- Full-time
- Restaurant
- Health & wellbeing programme
- Employee discount
Quick apply
14d
head chef
Wagamama —Soho
- £46,694 a year
- Full-time
7d
Part-Time Executive / Head Chef (2 Days per Week)
Albury fun ltd —Welwyn
- From £25 an hour
- Part-time
- Cooking
- Mentoring
- Leadership
- Free parking
- Employee discount
Quick apply
11d

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Head Chef

L'ETO, Hans Crescent
London

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Job details

Full-time
£55,000 - £65,000 a year
9 days ago

Benefits

Employee discount

Qualifications

Culinary experience
Cost control
Leadership
Communication skills

Full job description

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.

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 operation, 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.

Package

Company discounts and perks
Development opportunities within a growing brand
Salary: £55000 - £65000 (formed of £30000 + TRONC)

INDHEADOFFICE

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