2 aa rosette jobs in LondonCreate job alerts

Restaurant General Manager - Restaurant / Brasserie.We are currently recruiting for an experienced and dynamic Restaurant General Manager to lead the team at this exceptional, independently owned 2 AA Rosette restaurant in South West London.This is a fantastic opportunity to take the reins of a well

Job Title: Head Chef H&C Solutions is proud to be recruiting on behalf of a highly regarded neighbourhood restaurant offering refined, modern French cuisine. We are seeking an accomplished Head Chef to lead a brigade of six chefs and guide the continued evolution of a thoughtful, seasonally driven menu. The restaurant operates with a calm, quality-focused rhythm, typically serving 20+ covers at lunch and 50+ covers at dinner. The kitchen works with trusted suppliers, preparing dishes rooted in French technique, seasonality and a respect for provenance. Head Chef Benefits: A genuine opportunity to shape the culinary direction of an established, quality-focused restaurant £65,000 per annum A stable, well-regarded business with strong repeat custom Clear progression pathways and the chance to build your profile Generous food and drink discounts Cycle-to-work and tech schemes Supportive ownership with a long-term commitment to excellence Head Chef Requirements: A driven Head Chef with experience in modern French or 2–3 AA Rosette-equivalent restaurants Confident leading a team of six chefs, fostering a calm, collaborative and standards-focused culture Strong financial acumen — confident with GP, costing and building commercially viable dishes Proven ability to run a disciplined kitchen: operations, hygiene, training and development A natural communicator who enjoys mentoring and elevating both BOH and FOH teams Passionate about seasonality, provenance and thoughtful sourcing TPBN1_UKCT

Senior Sous Chef, fine dining gastro Pub, Surrey. up to £48,000 We are recruiting a Senior Sous Chef on behalf of a highly regarded, long-established pub in the heart of Surrey. The kitchen is proudly 3 AA Rosette–awarded, holding this standard consistently since 2021, and operates with a strong fine dining mindset while retaining the warmth and pace of a premium pub environment. This opportunity is ideal for a Sous Chef from a fine dining background, particularly those with experience at Michelin or 2–3 AA Rosette level, who is looking to work in a well-structured, ambitious kitchen and ready to step into their first Senior Sous Chef position OR a Head Chef happy to step a small step back into Senior Sous Chef. The Role Support the Executive Chef in the smooth and efficient running of the kitchen Deliver dishes to a consistently high standard, aligned with 3 AA Rosette expectations Lead the kitchen team during service, ensuring quality, pace, and consistency Maintain excellent kitchen organisation, cleanliness, and food safety standards Assist with menu development, refinement of existing dishes, and seasonal creativity Support training and development of junior chefs, encouraging a positive team culture Assist with stock control, ordering, GP tracking, and supplier relationships The Ideal Candidate Proven experience as a Senior Sous Chef (or strong Sous ready to step up) Background in fine dining essential Experience in Michelin-starred or minimum 2 AA Rosette kitchens strongly preferred Strong leadership and organisational skills Confident managing multiple sections in a fast-paced service environment Passionate about quality produce, precision, and consistency The Package £45,000 – £48,000, dependent on experience Stable, well-run kitchen with clear systems and standards Opportunity to work at a consistently high culinary level Supportive senior leadership and long-term progression potential This is an excellent role for a driven Senior Sous Chef seeking a serious kitchen with a strong reputation and room to grow. Senior Sous Chef, fine dining gastro Pub, Surrey. up to £48,000 TPBN1_UKCT

Head Chef 2 Rosette Seafood Restaurant Are you a Head Chef or Strong Sous Chef who finds your inspiration where the land meets the Atlantic? We are looking for a talented Head Chef to take the helm of our celebrated high-end restaurant. With a start date towards the end of June. The Package We believe in properly rewarding talent and ensuring our team has time to enjoy the Cornish scenery. £42,000 per annum. A structured 48-hour working week . Temporary live-in accommodation is available to help you find your feet in the area. Work in a stunning cliffside location with a supportive management team that values culinary creativity. Its an opportunity to lead a 2 AA Rosette kitchen in one of Cornwalls most prestigious, family-run luxury hotels. If you have a passion for "boat-to-table" dining and the technical skill to let world-class ingredients speak for themselves, we should talk. The Person A background in Rosette-standard kitchens, a Head Chef, or a strong Sous chef ready to step up. A strong understanding of fish butchery and delicate coastal flavours. The ability to inspire a small, dedicated brigade while keeping a cool head during a busy service. Proven ability in GP, stock control, and health and safety compliance.# Send over your CV to be considered for the Head Chef role TPBN1_UKCT

This is an excellent opportunity for a Senior Sous Chef to join a reputable restaurant group at this lively venue. 48 hours per week £55K+ per annum Extra holiday day for each year of service Uniform provided As Senior Sous Chef, youll be instrumental in the overall running of the kitchen, overseeing fast-paced services for up to 200+ covers. Youll work with exceptional ingredients to cook modern British dishes, which are well thought out and made in-house The Person Previous experience as a Senior Sous or Sous Chef at 1-2 AA Rosette level restaurants is required; however, the atmosphere here is more laid-back compared to many fine-dining venues. You will need to be a foodie and passionate about using the best of British produce. An inspiring leader who will mentor, develop and help to retain a close-knit team of 15-20 Chefs. Your organisational skills and meticulous attention to detail will be vital in maintaining excellence. Good financial awareness with experience in ordering and rota writing. Proficient training in Food Safety, Health & Safety and HACCP. Apply now to be considered for this Senior Sous Chef role. TPBN1_UKCT

Chef de Partie - Fine Dining Canary Wharf, London Monday to Friday 40 hours per week £18.19 per hour We are seeking a skilled Chef de Partie to join a high end fine dining kitchen in Canary Wharf. This is a great opportunity for a chef looking for strong work life balance while maintaining high standards. Key Responsibilities Prepare and present dishes to a high standard with consistency and minimal waste Run your own section and ensure smooth service during busy periods Support junior chefs and follow direction from senior team members Maintain food safety hygiene and allergen standards at all times Keep kitchen areas clean organised and compliant Assist with stock control deliveries and food production planning Requirements Minimum 2 years experience in AA Rosette Michelin or 5 star kitchens Strong attention to detail and passion for food Positive team player with good communication skills Organised able to multitask and work independently We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Subsidised meals Subsidised gym membership Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive cash rewards every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families About Us Restaurant Associates provides brilliant hospitality through our food, drink and services. We work with our partners and collaborate with our clients to achieve great things together. Every day, our teams of passionate hospitality professionals strive for excellence in delivering employee dining and hospitality to some of the UK's leading workplace as well as inspiring exceptional experiences in iconic cultural and heritage destinations. Job Reference: com/2004/76427002/52803494/SU #RA Group Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Job Title: Senior Sous Chef, Events Kitchen Reporting To: Head Chef Location: Berry Bros. & Rudd, No.3 St Jamess Street, London Berry Bros. & Rudd is more than 300 years old, but we never stand still. As the worlds most established fine wine and spirits merchant, we are committed to helping our customers drink better, now and in the future. A career at Berry Bros. & Rudd offers a unique and rewarding experience, combining centuries of heritage with a modern, family-owned culture built around ambitious plans and exceptional people. Our kitchens are located within our historic home at No. 3 St Jamess Street, where we host a vibrant programme of tastings, dinners and private events. Every dish served is designed to complement the wines opened in our cellars. The job in a nutshell: The Senior Sous Chef will lead a section in the preparation, cooking and presentation of food to the highest standards for our social, corporate, ticketed and internal events and experiences at No. 3 St Jamess Street. Working closely with the Head Chef, you will help bring menus to life that are designed to complement exceptional wines. Events range from private dinners for 10 guests to banqueting and corporate hospitality for up to 120. Menus change regularly and are driven by seasonality, exceptional ingredients and the wines being served, giving chefs the opportunity to work creatively across a wide range of events. Who you will work with: Internal: Chefs, Events & Experiences team, Operations, Cellars, and temporary staff. External: Our customers and suppliers. What you will do: Oversee the day to day running of a kitchen section, delivering high quality food standards for our events and experiences. Support the delivery of a varied events programme including corporate hospitality, private dining and ticketed experiences. Take responsibility for daily ordering for the pastry section while maintaining awareness of overall kitchen requirements. Produce high quality seasonal dishes, implementing the Head Chefs menu ethos and bringing dishes to life. Ensure consistency of food quality, presentation and plating, with dishes prepared and served in a timely manner. Maintain and update recipes, ensuring consistency across junior chefs and temporary staff. Support the development of seasonal and bespoke event menus. Train and mentor junior chefs and agency staff working within the kitchen brigade. Minimise food waste and manage mise en place efficiently. Support efforts to reduce unnecessary consumption of gas, electricity and water. Maintain consistently high standards of cleanliness, organisation and food safety within the kitchen. Ensure compliance with all company procedures relating to hygiene, stock rotation, storage and temperature control. Report any faulty equipment, incidents or health and safety concerns as required. Maintain a clean and safe working environment for the kitchen team. Attend team briefings and meetings where required. Undertake any additional duties consistent with the responsibilities of the role. What you will bring to the role: Formal culinary training or professional qualification. Strong pastry skills. Professional experience in fine dining establishments, Michelin starred or 2 AA Rosette kitchens preferred. Experience working in high quality events or banqueting environments is highly desirable. Strong knowledge of European and British cuisine. Ability to work confidently with high quality ingredients and prepare dishes from scratch. Clear and confident communication skills. Ability to work effectively under pressure in a busy kitchen environment. Strong organisational skills and ability to lead a section of the kitchen brigade. Positive team player with confidence to delegate tasks when required. Flexible approach to working hours according to the events schedule and kitchen rota. Excellent understanding of food hygiene standards and willingness to undertake further training where required. We support our colleagues with a wide range of benefits: you will start with 24 days' holiday, and 3 additional days over the Christmas period and 1 Personal Day, Private Medical cover & Health plan, Life Insurance, Pension, Employee Assistance Programme (EAP),generous Employee discount (up to 40% off products), and many more. Closing date: 30th April 2026 N.B.We reserve the right to close a vacancy before the closing datein the event ofan overwhelming response or a change in business priorities. TPBN1_UKCT

About the Role This much-loved neighbourhood restaurant and wine bar is seeking their next Head Chef. Youll work working closely with the General Manager Founder, yet responsible for the overall running of the open planned kitchen, ensuring the exceptional standards and helping to build on an excellent existing reputation and loyal customer base. The restaurant seats 40 covers (up to 75 covers per service). It is currently open for lunch and dinner services, 7 days per week. Availability to work circa 48 hours per week, a mixture of shifts. The Person Someone who has held a Head Chef role within produce-driven restaurants to a 1-2 AA Rosette+ standard. This role would be a huge draw for a passionate foodie who has an interest in Mediterranean cuisine, live-fire cooking, and fermentation. Youll need to be creative, using modern techniques to showcase ingredients from select suppliers, through regularly changing menus. An inspiring leader who will mentor, develop and help to retain a close-knit team of 10-15 Chefs. Good financial awareness with experience in ordering and rota writing. Proficient training in Food Safety, Health & Safety and HACCP. This is an excellent time to join an expanding group and showcase yourself for future opportunities, apply now to be considered for this Head Chef role. TPBN1_UKCT