Sous Chef

We are looking for an experienced and talented Sous Chef to join our vibrant team at Carbobar. The ideal candidate will bring a solid background in culinary arts, a passion for quality ingredients, and a commitment to outstanding hospitality. As Sous Chef, you will be a key partner to our Head Chef, contributing to the seamless management of kitchen operations. Your role will involve overseeing high standards in food preparation, ensuring an efficient, safe, and high-performing kitchen environment, and inspiring the team with your culinary expertise. We only use fresh and seasonal ingredients. We do not use frozen products. Key Qualifications: Minimum of 3-5 years of experience as a Sous Chef or in a similar senior kitchen role within high-quality bar or restaurant settings. Proven expertise in Italian cuisine or similar Mediterranean styles, with a focus on using fresh, seasonal ingredients. Note: We do not use frozen products; only fresh, locally sourced ingredients are served. Strong leadership skills, capable of managing and motivating kitchen staff, especially during high-volume service. Culinary certifications or professional training preferred. Key Responsibilities: Support the Head Chef in developing menu items, supervising food prep, and ensuring consistent quality in every dish. Oversee daily kitchen operations, including inventory management, food cost control, and health and safety compliance. Maintain a clean, organised, and efficient kitchen workspace, in line with our high standards. Why Join Us? Carbobar is more than just a bar—it's a place for community and culinary excellence. We offer a supportive and creative environment where you can grow as a professional while making a significant impact on our customers’ dining experience.

Salary up to £33,000 per annum Demi Chef de Partie Oswald’s is a new private member's club owned and operated by entrepreneur Robin Birley; located in the heart of Mayfair. Our aim is to be a home away from home, in the utmost comfort, where members are looked after by a team who know them by name. Oswald’s is proud to be a Caterer Top 30 ‘Best Place to Work in Hospitality’ 2023. We are currently recruiting for a Demi Chef de Partie to join our Oswald's team. Paid Trial Shifts Offered! The company benefits our Demi Chef de Partie receives are: - 28 days holiday per year (including bank holidays) - Birthday day off - Discounted gym membership with GymFlex - Monthly well-being days with our Masseuse, Reflexologist, and Chiropodist - Private medical insurance with BUPA - Private dental insurance with BUPA - Workplace nursery scheme - Cycle to Work Scheme - Employee Assistance Programme – Hospitality Action - Access to a company doctor - Eyecare & specs vouchers - In-house industry training - Sponsored social events - Recommend a friend bonus of £1,000 - Staff Accommodation (subject to availability) - Online retail discounts - Free English Classes - Freshly prepared meals whilst on duty The responsibilities of the Demi Chef de Partie are: - Preparation of all food items on the restaurant menu during service - Lunch & Dinner mise-en-place The Experience & Qualifications required of our Demi Chef de Partie are: - Previous experience in a similar position is essential - Experience of working in a busy kitchen is preferable Working Hours: - On a rota basis with shifts falling between Monday-Saturday. - 4 days on, 3 days off The club is closed on Sundays, Bank Holidays and throughout Christmas each year. If you feel that you have the experience and skills to join us as Demi Chef de Partie at Oswald's then apply by forwarding your up to date CV to the link below.

WHAT WE LOOK FOR: We are looking for an experienced (minimum 1 year in similar role) and ambitious Junior Sous Chef. The right candidate has a passion for leading a team through guidance and training. You should have passion for food and showcasing great ingredients. This is a Production based role, you will be supporting the Head and Sous Chef. Your job roles will include taking care of placing the food orders and ensuring that all produce is put away and stored correctly we use the best produce nature has to offer and have a top tier list of suppliers we take a lot of pride in ensuring were sourcing our food from ethical, responsible sources. You will also be expected in assisting on running the day to day operations as well as arguably the most important factor up keeping the high food standards and compliance. We make large quantities of fresh and filled pasta daily along with the sauces from the current menu which changes monthly to make sure were getting the best of the seasons. We also made bread in house daily, one of the things we take a lot of pride in.  All this happens on an averagely between 08:00-17:00 WHAT WE DO FOR YOU: - Competitive remuneration package - Bonus scheme based on performance and going the extra mile - Strong career growth opportunities. Huge investment in training and development with qualifications across wine, h&s and food safety and an individual training programme to help you reach the next stage of your career with us. - A balanced work life – we know how important personal time is and this is reflected in our weekly staff schedules - Regular 1:1’s with the Head Chef, as a way of checking in with you - High quality and freshly prepared team meals whilst on shift - 50% staff discount for you and up to 3 of your family or friends (food only) - You and your partners birthday (if you have one) off each year - Employee of the month award, a fully complementary meal for you and one other - 28 days holiday per year plus one extra day paid holiday each year you work with us (up to 5 years). - Generous refer a friend scheme - We are passionate about providing an environment that encourages learning and growth, and we reward team members who meet and exceed our standards of success. We are committed to taking care of our entire team through the opportunities that open up as a result of your hard work and commitment to your role.

Salary up to £37,000 per annum Chef de Partie - Nico's Nico’s is a high-end Italian grill and pizza restaurant, owned and operated by entrepreneur Robin Birley, owner of private member’s clubs 5 Hertford Street & Oswald’s. Located in the heart of Mayfair, the restaurant has a welcoming and exclusive environment with a menu that offers members freshly made pasta, pizza and grill creations using the freshest and finest ingredients. We are currently recruiting for a Chef de Partie to join our Nico's team. We offer paid trial shifts! The company benefits our Chef de Partie receives are: - 28 days holiday per year (including bank holidays) - Discounted gym membership with GymFlex - Monthly well-being days with our Masseuse, Reflexologist, and Chiropodist - Private medical insurance with BUPA - Private dental insurance with BUPA - Workplace nursery scheme - Cycle to Work Scheme - Employee Assistance Programme – Hospitality Action - Access to a company doctor - Eyecare & specs vouchers - In-house industry training - Sponsored social events - Recommend a friend bonus of £1,000 - Staff Accommodation (subject to availability) - Online retail discounts - Free English Classes - Freshly prepared meals whilst on duty - Additional Service Charge Included The Experience & Qualifications required are: - Knowledge of authentic Italian cuisine - Able to work as part of a team delivering consistent service The responsibilities of the Chef de Partie are: - Preparation of all food items on the restaurant menu during service - Lunch & Dinner mise-en-place - Maintain high health & safety hygiene standards Working hours: The working hours for this role are on a rota basis, 7 shifts a week. Closed every Sunday evening and all day Monday The club is closed on Bank Holidays and throughout Christmas each year. If you feel that you have the experience and skills to join us Chef de Partie at Nico’s then apply by forwarding your up to date CV to the link below.

Salary up to £45,000 per annum Junior Sous Chef Oswald’s is a private member's club owned and operated by entrepreneur Robin Birley; located in the heart of Mayfair. Our aim is to be a home away from home, in the utmost comfort, where members are looked after by a team who know them by name. Oswald’s is proud to be a Caterer Top 30 ‘Best Place to Work in Hospitality’ 2023. We are currently recruiting for a Junior Sous Chef to join our Oswald's team Paid trial shifts offered! The company benefits our Junior Sous Chef receives are: - 28 days holiday per year (including bank holidays) - Birthday day off - Discounted gym membership with GymFlex - Monthly well-being days with our Masseuse, Reflexologist, and Chiropodist - Private medical insurance with BUPA - Private dental insurance with BUPA - Workplace nursery scheme - Cycle to Work Scheme - Employee Assistance Programme – Hospitality Action - Access to a company doctor - Eyecare & specs vouchers - In-house industry training - Sponsored social events - Recommend a friend bonus of £1,000 - Staff Accommodation (subject to availability) - Online retail discounts - Free English Classes - Freshly prepared meals whilst on duty The responsibilities of the Junior Sous Chef are: - Preparation of all food items on the restaurant menu during service - Leading on a section of the kitchen The Experience & Qualifications required of our Junior Sous Chef are: - Previous experience in a similar position is essential - Experience of working in a busy kitchen is preferable Working Hours: - On a rota basis with shifts falling between Monday-Saturday. - 4 days on, 3 days off The club is closed on Sundays, Bank Holidays and throughout Christmas each year. If you feel that you have the experience and skills to join us as Junior Sous Chef at Oswald’s then apply by forwarding your up to date CV to the link below.

Brasserie Zédel has been revitalised to its spectacular Art Deco roots, serving as a traditional French brasserie with an accommodating 'Prix-Fixe' menu at remarkably low prices. At The Wolseley Hospitality Group, We create Places where People feel they Belong. Why work with us as a Demi Chef de Partie? - Enjoy a generous discount across our restaurants on food and drinks. - Rewarding Excellence - a team-led incentive, earning up to £100 in high street vouchers. - Enhanced Maternity and Paternity leave to support working families. - Group-wide access to mental health counselling, legal and financial advice. - Advance access to earned wages via Wagestream. - A unique and varied training calendar including supplier trips, masterclasses and visits. Visit our career page for a detailed list of our benefits We promote from within, empowering individuals from all backgrounds to become the leaders of tomorrow. Our diverse team reflects the inclusive culture. The role of Pastry Demi Chef de Partie: - Cook seasonal and classic European cuisine, using quality fresh ingredients, adhering to recipes, specifications, and standards. - Maintain a clean and organised workstation, ensuring compliance with hygiene and safety standards. - Train and supervise Commis chefs. The Wolseley Hospitality Group portfolio of restaurants comprises of The Wolseley on Piccadilly, The Delaunay in Aldwych, Brasserie Zédel in Soho, Colbert in Chelsea, Fischer's in Marylebone, Soutine in St John's Wood, Bellanger in Islington, Manzi's ** in** Soho ** and The Wolseley City in Monument.** $14.71 - $15.21 / hour

Control and direct the food preparation process and any other relative activities. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings. Approve and “polish” dishes before they reach the customerPlan orders of equipment or ingredients according to identified shortages. Arrange for repairs when necessary. Remedy any problems or defects. Be fully in charge of hiring, managing and training kitchen staff. Oversee the work of subordinates. Estimate staff’s workload and compensations. Maintain records of payroll and attendance. Comply with nutrition and sanitation regulations and safety standards. Foster a climate of cooperation and respect between co-oworkers

Role Overview A hands‑on experienced chef who can translate creative dishes into consistent, scalable execution and help steer menu evolution in line with our growth strategy. You’ll be the engine behind day‑to‑day service, quality control, and kitchen discipline. You will work closely with management, helping to ensure that every plate that leaves the pass meets our specifications, cost, and food safety standards while pushing the menu forward. Key Responsibilities Recipe & Spec Control: - Standardise recipes, plating guides, and portion sizes; maintain the master spec file. Service Leadership: - Supervise other chefs on shifts, helping them to manage timing, flow, and clear communication between stations and the front of house. Prep & Hygiene Systems: - Supervise daily prep lists, enforce mise en place standards, and manage cleaning schedules. - Lead shift briefs and on‑the‑fly training to keep standards sharp. Food‑Safety & Compliance: - Conduct spot checks on storage temperatures, date labelling, and FIFO stock rotation. - Maintain accurate HACCP logs; ensure the team’s food‑safety certifications are current. - Act as kitchen lead during Environmental Health Officer inspections. Inventory & Purchasing: - Make daily orders and monitor stock levels Menu Development & Strategic Growth: - Work with the managers to expand and fine‑tune the menu so it aligns with our commercial targets and brand direction. Innovation & Continuous Improvement: - Trial new techniques, ingredients, and equipment; integrate successful ideas into menu rollouts. Culture & Example: - Set the tone for punctuality, hygiene, and teamwork; coach junior chefs toward promotion‑readiness. Qualifications - Proven experience in supervising and managing kitchen staff - Strong culinary skills with a background in food preparation and cooking - Solid understanding of food safety regulations and practices - Experience in restaurant and hospitality settings - Leadership abilities to foster a positive team environment Job Type: Full-time Pay: £36,000.00-£40,000.00 per year Additional pay: Loyalty bonus & Performance bonus Benefits: - Company pension - Cycle to work scheme - Discounted or free food - Employee discount - Sick pay - Store discount Schedule: Weekend availability Experience: Kitchen management: 3 years (required) Licence/Certification: Food Hygiene Certificate (preferred) Work authorisation: United Kingdom (required) Work Location: In person

Need Wok experience , making pan asian food