Pastry chef / baker - benugo - London

Benugo is hiring talented head chef for a prestigious location. We are seeking an experienced head chef to lead our team and bring a new level of expertise. The hours of work are perfect 8-5, five days per week and stable across the year. The rate of pay is the best in the industry. Chefs if you are passionate, ambitious and hard working please apply, opportunity not to be missed.

Benugo is hiring talented chefs. We are looking for experienced sous chef. The hours of work are perfect 8-5, five days per week and stable across the year. The rate of pay is the best in the industry. Chefs if you are passionate, ambitious and hard working please apply, opportunity not to be missed.

Benugo is hiring talented chefs to work in the Royal Regents’ and Hyde Parks. The hours of work are perfect, five days per week and plentiful for the season to come. The rate of pay is the best in the industry. Chefs if you are talented, passionate, ambitious and hard working please apply, opportunity not to be missed.

About us We have a fantastic and exciting opportunity for a dynamic, driven and enthusiastic Sous Chef to join our Team. Chez Antoinette is a French restaurant with homemade cuisine, the food is based on organic, seasonal and fresh produce. We are looking for the right person to join the team. The understanding of the French culture and friendly customer service is essential. At Chez Antoinette we offer a high quality product yet simple in a busy environment. Responsibilities • To support the seamless running of the kitchen, by providing a highly efficient and effective service whilst ensuring that all Food production and operation adheres to specified recipes and food cost percentage. Reporting to the Head Chef., • The main responsibilities will be to assist and supervise the agreed standard of food service for the duration of the shift. The ability to liaise and co-operate effectively with all Front and Back of house team members is a must, as is promoting the safe use of the kitchen, its equipment and the building under the Health and Safety at Work act, extended to any hygiene and safety regulations., • The Sous Chef will be required to supervise the training of all new staff members in the department, to the standard required by the Head Chef, to supervise and promote all relevant food controls and food safety records and ensure that they are always logged and adhered to., • To check all prepared mise en place and food stocks (including dry stores) and replenish as necessary and inform the Head Chef of any relevant shortages., • To follow and train the team on all the recipes in place for the actual menu., • To be able to create a bank of dish of the day, bringing creativity and variety to the menu in case of absence of the Head or Sous Chef., • To be aware of all relevant food suppliers and their product listings, to order accordingly as and when necessary and in accordance with the level of business., • To supervise the smooth and efficient service and production of food from the department by working with all elements from Front and Back of house, ensuring all necessary preps and works are completed prior to the commencement of service., • To ensure all department staff works hygienically and productively, in accordance with legal standards and the Head Chef’s standards., • To control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mise en place., • To be aware of the required food percentages and recipes as set down by budget. To assist in the supervision and running of the department with a keen attention to these., • To remain on duty until the following shift takes over or until you are discharged by the Head Chef., • To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after your shift has finished., • To ensure, in close relation with your team, that all section files and recipes are maintained and updated, to maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s standards., • To ensure that all health marks are collected and allocated to the correct administration., • To operate with respect of the Allergen legislation and standards, and with the health and safety of our teams and guests as a priority., • To ensure all areas of the back of house remain tidy and clean prior, whilst and after each service., • To operate the pass service of food from the kitchen to the restaurant, liaising with the Front of House teams and ensuring the food is to the standard required by the Head Chef., • To operate with respect of the Allergen legislation and standards, and with the health and safety of our teams and guests as a priority., • To control the processes, labelling, cleanliness and safe running of the kitchen. In return: • You can look forward to working with a dedicated team, • You will receive a competitive salary and 28 days holiday, • Amazing Staff meal At our restaurant, we value teamwork, leadership, and providing exceptional service to our customers. As a Sous Chef, you will play a crucial role in ensuring the smooth operation of the restaurant and maintaining high standards of food quality and customer satisfaction. We offer competitive pay, opportunities for career advancement, and a positive work environment. If you are passionate about the restaurant industry and have the necessary skills and qualifications, we would love to hear from you. Apply now to join our team!

We have a fantastic and exciting opportunity for a dynamic, driven and enthusiastic Chef de Partie to join our Team. Chez Antoinette is a French restaurant with homemade cuisine, the food is based on organic, seasonal and fresh produce. We are looking for the right person to join the team , You're there to help, and make sure everything is working smoothly. The understanding of the French culture and friendly customer service is essential. At Chez Antoinette we offer a high quality product yet simple in a busy environment. What we are looking for: • To be passionate about great food, quality ingredients and hospitality, • Promote good working relationships throughout the team, • Ensure the efficient and smooth running of the kitchen, • Produce and present food in conjunction with the kitchen team, keeping abreast of current trends, • Ensure high standards of personal performance, hygiene, appearance and cleanliness at all times, • Take responsibility for the management and supervision of the health and safety. In return: • You can look forward to working with a dedicated team, • You will receive a competitive salary and 28 days holiday, • Free staff meals, • You will be working in a central location

We require a pizza chef, that is efficient, organised and works well under pressure. Somebody that takes pride in their role and is able to maintain our standards. It's 46-48 hours per week

Pachamama Group was set up in October 2014 with a mission to introduce inspiring hospitality concepts across the globe by doing it our way and making the impossible possible. Each restaurant concept is built to be a space where guests can enjoy offerings from diverse locales, in an environment that takes them away on a culinary journey. Lagana brings Med flatbreads and skewers to Shoreditch, taking over from Pachamama East. This Greek-inspired restaurant is aiming to be a little more casual the glitzy feel of their other recent openings by Pachamama Group. There's an emphasis on a home-cooking style here, with the menu led by the lagana itself, a puffed flatbread straight from the oven served with bowls of seasonal spreads and dips. As a seasoned Junior Sous Chef , we anticipate your readiness to bring your top performance and culinary flair to our team. For the Junior Sous Chef role, we offer the following benefits and opportunities: • Attractive salary based on your skills and experience., • Full Service Charge distribution., • Referral scheme with a £300 bonus for a successful candidate., • Complimentary breakfast, lunch, and dinner for all employees., • Generous staff discount at all group's restaurants., • 28 days of holiday for a full time employee, ensuring a balanced professional and personal life. Other benefits include: • Comprehensive on-the-job training to enhance your skills and knowledge., • A friendly and positive work environment fostering respect and teamwork., • Psychological, financial and legal support available through our Employee Assistance Programme (EAP)., • Salary paid monthly -- on the last Friday of each month., • Wagestream access, allowing you to stream up to 50% of your earnings at any time., • Pension scheme with a 3% employer contribution., • Opportunities for career development, regular appraisals to discuss progress and perspectives. As our Junior Sous Chef , we hope that you will contribute to our mission of introducing exciting, diverse and playful dining concepts to the London restaurant scene. Our philosophy is to be the best, we continuously improve and never settle. If this sounds of interest to you, please send us your CV. Come grow with us at Pachamama! This is your chance to be a part of something extremely exciting.

Pastry Sous Chef – Hotels & Restaurants Group 5 days – Early Start Kings Cross The Megaro Collection is a privately-owned modern group, established over thirty years ago in King's Cross/St Pancras. Whilst we are a group of eclectic brands, each operation has its very own personality, in the same way as our people are unique. The excellence we strive for is born out of passion and love for the industry. The Group’s portfolio is comprehensive of 3 boutique Hotels, 11 meeting rooms, an all-day dining Italian Restaurant, a mixology cocktail bar and a further restaurant currently used for events. We are now looking for a Pastry Sous Chef to support the group (Hotels and Restaurants) in developing Italian desserts, while also working alongside the Head Baker, assisting with the preparation of fresh bread and viennoiseries. This is a fantastic opportunity for someone who has experience in pastry development, as well as being interested in expanding their skills in bakery and bread production. The Role • Work 5 days/week (flexibility is required), • Develop Italian desserts and support the Head Baker in daily production, • Shadow and learn from the Head Baker to develop strong bakery skills, • Assist with preparation of Italian pastries, classic bakery items, and breads, • Help maintain high standards of cleanliness, organisation and food safety, • Be confident working independently for a couple of days when required The Pastry Sous Chef will have • Previous pastry experience, preferably in Italian desserts, • Bakery experience is also suitable, however not essential as training will be provided, • A preferred background in Italian cuisine, however not a must, • A strong willingness to learn and develop, • Comfortable with early morning starts, • Organised, reliable and proactive, • Passionate about quality products and craftsmanship, • Looking for long-term growth within the company This role would suit a confident Pastry Chef who is also eager to deepen their understanding in bakery production under the guidance of an experienced Head Baker, with real opportunity to grow and take on more responsibility over time. If you are passionate about developing your craft and ready for early starts and hands-on learning, we would love to hear from you. Join our team and begin a new adventure with us.

Chef de Partie Position at The Waterway We are seeking a passionate and highly motivated Chef de Partie to join our team at The Waterway. About Us The Waterway has established itself as one of the best local pubs in Maida Vale and is part of the First Restaurant Group collections. Our menu focuses on delivering classic and modern European dishes using fresh ingredients. Benefits You Will Enjoy: - A 30% discount on your entire bill, including drinks, when dining at any of our restaurants, pubs, or rooms across the Group - A recommend-a-friend scheme - Staff recognition and incentives - Access to Wagestream - Exciting training opportunities - Meals during shifts, cash tips, and provided uniforms - 28 days of holiday Responsibilities of the Chef de Partie: - Manage a specific section of the kitchen and report to the Sous Chef - Prepare, cook, and present high-quality dishes within your section - Place orders, receive goods, and store them safely - Assist the Head Chef and Sous Chef in creating menu items, recipes, and developing new dishes - Prepare meat and fish - Help manage health and safety standards - Support food hygiene practices - Train and manage any Commis and Demi chefs, serving as a role model - Monitor portion control and waste management - Oversee the maintenance of kitchen and food safety standards Requirements: - A minimum of 2 years of experience as a Chef de Partie This is a full-time position with an immediate start available. Job Types: Full-time, Part-time, Permanent Salary: £14 - £15.00 per hour (based on experience)

Day time job, no evenings required. Chef de Partie (CDP) – Join the Team at the Kensington Palace Orangery Step into a kitchen where history, elegance, and exceptional hospitality come together. The stunning Kensington Palace Orangery is looking for a passionate and talented Chef de Partie to join our culinary team. What We’re Looking For Previous experience as a CDP or strong Demi CDP in a high-volume or premium hospitality environment. Passion for fresh, seasonal ingredients and beautifully presented food. Strong organisational and communication skills. Ability to thrive under pressure while maintaining high standards. A positive attitude and genuine passion for hospitality. Your Responsibilities Running and maintaining your section during service. Assisting senior chefs with menu preparation and execution. Ensuring food hygiene and health & safety standards are upheld. Supporting junior team members and contributing to a positive kitchen culture.

Join our team at Sfrigola, where you will play a crucial role in bringing the authentic taste of Sicilian street food to London. As a Kitchen Assistant / Cook, you will be responsible for supporting daily food preparation and service. This includes preparing and assembling our signature dishes, cooking and handling food safely, and ensuring consistency in flavor and presentation. You will work closely with our Italian chefs, acquiring skills in traditional recipes and techniques. Additionally, maintaining a clean and organised kitchen, compliant with food safety standards, is a key part of your role. You will ensure that stock levels are maintained and ingredients are stored and labeled correctly. Responsibilities • Prepare and assemble dishes according to company recipes and procedures., • Maintain cleanliness and organization in the kitchen area., • Support the team during busy service hours with energy and attention to detail., • Ensure stock levels are maintained, and ingredients are correctly stored. Requirements • Previous experience in a professional kitchen or food preparation environment., • Basic cooking skills and a passion for learning traditional Italian cuisine., • Team player with a positive and proactive attitude., • Good communication and time management skills., • Food Hygiene Level 2 certification is preferred. What We Offer • Competitive hourly rate., • 20 hours weekly, • Full training and opportunities for growth within a fast-expanding brand., • Staff meals and employee discounts., • A warm, supportive team environment inspired by Sicilian hospitality. Join us and help bring the spirit of Sicily to the heart of London!