Job Description

Date posted:

14th October 2025

Pay:

45,000.00-50,000.00 per year

:

Start date: ASAP

Salary: 45-50k p/a

Experience: 5+ years of kitchen management. 3+ years of multi site kitchen management.

Locations: Central London

Job type: Full Time

Company description

Le Bab is the original modern Kebab restaurant. Since we opened in 2015 in Soho we have been serving refined, seasonal kebabs and serving plates. We work from traditional kebab styles, incorporating classical fine dining techniques and global gastronomic influences. Our kebabs are made from free range British meat and top seasonal produce. We serve them together with modern mezze, curated wines, craft beer and cocktails.

Our kitchen teams are tight-knit, hard-working units. We insist on a positive, supporting and ambitious attitude from our staff. We believe this creates great working environments where people can thrive and our product excels. Our head chefs are expected to maintain and drive this culture which allows our brigades to thrive and perform at a very high but sustainable level. In this way, levels of excellence are achieved in our kitchens usually associated with restaurants of much higher price point. Our senior kitchen team reference their experiences in Michelin-star kitchens as the standards we aim for in quality, cleanliness and creativity.
At the heart of our product is our food - modern and innovative kebabs, based on the best seasonal British ingredients with an emphasis on big, bold flavors. Everything we serve, we make in-house from scratch - including bread, sauces and all our kebabs. Creativity is in your hands - we are always eager to develop new dishes, menus and concepts and will provide resources and support to those you want to contribute.
We encourage independence and provide extensive on the job training which allows driven and committed individuals to progress far in our company. There are also opportunities to participate in advanced apprenticeships schemes while working for Le Bab to provide structured managerial development.

Role Overview

As

Head of Kitchen Operations

, you will be responsible for overseeing all culinary operations across our estate. This includes leading the Head Chefs and kitchen teams, ensuring consistency in food quality and safety, managing kitchen P&Ls, controlling costs, and driving innovation in collaboration with the executive team. You will act as the central figure aligning kitchen execution with our brand values, operational goals, and customer expectations.

Key Responsibilities

Strategic & Operational Leadership

Oversee kitchen operations across 3 sites, ensuring consistency, efficiency, and excellence in food delivery. Lead and develop a high-performing team of Head Chefs and kitchen staff, fostering a positive and professional kitchen culture. Standardise operating procedures, kitchen workflows, and training programs across all sites.

Menu Execution & Innovation

Collaborate with the culinary and brand teams to roll out new menus, dishes, and seasonal changes. Ensure menu items are executed to spec and maintain high standards in presentation and taste. Support innovation projects including pop-ups, events, and vendor collaborations (especially within market hall environments).

Financial & Commercial Management

Oversee food cost control, kitchen labour budgeting, and supplier performance. Analyse kitchen P&L reports with site Head Chefs and take action to improve profitability. Monitor portion control, waste management, and kitchen efficiencies.

Quality, Safety & Compliance

Ensure all kitchens meet or exceed food hygiene and health & safety standards (EHO 5 targets).
Lead regular site visits and audits to assess performance, compliance, and team morale. Implement robust training in food safety, allergen control, and kitchen best practices.

People & Culture

Recruit, train, and retain top kitchen talent. Implement progression pathways for chefs and managers to develop within the company. Support a diverse, respectful, and inclusive kitchen culture.

Requirements

Minimum 5+ years in a senior kitchen operations or executive chef role, ideally in multi-site hospitality (restaurants + market hall or high-volume kitchens). Proven leadership experience managing multiple Head Chefs and kitchen teams. Strong understanding of food cost management, kitchen labour models, and commercial KPIs. Excellent knowledge of food safety, allergen regulations, and HACCP compliance. Passion for food quality, innovation, and team development. Calm under pressure, solution-oriented, and thrives in fast-paced environments.

Additional pay:

Performance bonus
Job Types: Full-time, Permanent

Pay: 45,000.00-50,000.00 per year

Benefits:

Employee discount
Work Location: In person