Chiltern Hills Mushrooms

Kitchen Talent is a leading hospitality recruitment agency supplying experienced culinary professionals to hotels, restaurants, event venues, and catering operations. We are currently recruiting skilled and dependable Chefs and Sous Chefs to join our growing team for placements across a range of prestigious hospitality clients. Position Overview We are seeking passionate and experienced Chef / Sous Chef candidates who thrive in fast-paced kitchen environments and are committed to delivering high-quality food and service standards. Successful candidates will work within professional hotel kitchens and hospitality venues, supporting kitchen operations and maintaining excellent culinary standards. Key Responsibilities • Prepare, cook, and present dishes to a high standard, • Support daily kitchen operations within hotel and hospitality environments, • Ensure compliance with food hygiene, health, and safety regulations, • Maintain cleanliness and organisation of kitchen areas, • Assist with stock rotation and inventory control, • Work collaboratively with kitchen and front-of-house teams, • Support senior chefs with menu preparation and service delivery, • Supervise junior kitchen staff when required, • Maintain consistency, quality, and efficiency during service Requirements • Previous experience as a Chef, Sous Chef, or Chef de Partie, • Experience working in hotels, restaurants, or hospitality venues preferred, • Strong understanding of food safety and kitchen hygiene standards, • Ability to work under pressure in busy kitchen environments, • Reliable, punctual, and professional attitude, • Flexible availability, including evenings and weekends, • Relevant culinary qualifications are advantageous What We Offer • Competitive hourly rates / salary, • Flexible working opportunities, • Placements in reputable hotels and hospitality venues, • Weekly pay (if applicable), • Ongoing support from our recruitment team, • Opportunities for career progression and permanent placements

Must be able to self organise, follow the schedule and cook for 30-35 people it’s a carehome not a restaurant