Trabajos catering chef en Reino Unido

Package Description: \n Shift Details: \n 7.00 am-19.00 pm. \n \n \n At Avery Healthcare, we are all about supporting the people who care for our residents. We know how hard our teams work, and we’re here to celebrate and support you every step of the way. \n \n \n \n When you join us, you’ll be making a positive impact on residents’ lives every day – your compassion and dedication truly make a difference. We’re committed to helping you grow in a caring, supportive environment, with opportunities to learn and develop throughout your career. And as part of our close-knit team, you’ll experience a culture that values respect, compassion, and a shared commitment to exceptional care. \n \n \n \n We’re now looking for a warm, enthusiastic, and dedicated individual to join our award-winning team as a Head Chef at Elstree View Care Home in Borehamwood. If this sounds like the place for you, we’d love to hear from you! \n \n \n ABOUT THE ROLE \n \n Your focus as a Head Chef will be to manage and lead a culinary team that provides nutritionally balanced, comprehensive, and high-quality culinary service that contributes to the overall well-being of the residents and is achieved within budget \n . \n \n Other responsibilities will include: \n\n • Preparing modified diets that look appealing and are well-balanced and in accordance with IDDSI guidance. \n, • Placing food orders, subject to appropriate levels of authority, with approved suppliers, complying with procedures to maintain appropriate stock levels and control, ensuring good quality provisions are purchased within agreed budget limits. \n, • Supervising and directing the work of other kitchen staff and the Host team, instructing and demonstrating simple food preparation activities to unqualified staff.\n, • Practicing safe systems of work across the range of tasks and moving and handling loads by assessing risk and having due regard for the personal safety of residents, visitors, and staff.\n\n \n \n \n ABOUT YOU \n \n To be successful in your application, you must live our values of caring, support, honesty, respect, and accountability in all that you do. \n \n Our ideal candidate must: \n\n • Two years’ experience managing a culinary team in the care or hospitality sectors.\n, • Hold a relevant catering qualification – City & Guilds 706/1 and 706/2 or NVQ.\n, • Demonstrate passion and commitment to the delivery of high-quality culinary standards to residents.\n, • Demonstrate an ability to control a budget.\n\n \n \n \n ABOUT AVERY \n \n At Avery, we’re not just one of the UK’s largest providers of luxury elderly care homes – we’re a place where people love to work. We believe that the later years of life should be as enriching as any other, and we’re passionate about creating meaningful experiences for our residents and our team alike. With our vision of "creating meaningful lives together," we proudly offer exceptional care across our growing network of over 100 homes, building a supportive and inspiring environment where employees feel valued and empowered every day. Join us and see why Avery is the preferred choice for residents and team members alike. \n \n \n \n Please note this role will require: \n\n • \n A DBS Disclosure check, the cost of which will be met by Avery Healthcare. \n • \n Proof of eligibility to work in the UK. \n\n \n \n This advert may be withdrawn prior to the advertised deadline depending on the volume of applications received and business needs.

Hours Monday Friday, 6:30am 15:00pm (Flexibility is essential) \n\n • Salary - £36,000 pa\n, • 30 days annual leave inclusive of Bank holidays\n, • Employee discounts via Reward Gateway\n, • Cycle to work\n, • Access to a virtual GP and a health & wellbeing app\n, • Training & Development\n\n Were currently looking to recruit a Head Chef who will assist in the delivery and management of catering provisions, with a high degree of custome... \n \n \n ZIPC1_UKTJ

We are looking for a Chef Manager to lead one of our school catering teams. The position will be responsible for providing a catering service, managing the team, maintaining stock control, planning menus and any additional hospitality requirements. \n The ideal candidate will have proven craft and management skills, a real passion for fresh food and previous client liaison experience. Ideally qualifie... \n \n ZIPC1_UKTJ

Package Description: \n Are you a keen chef with heart, creativity and a passion for making people smile? \n Looking for a challenging role where you can learn new skills and deliver great food? Are you experienced in catering and managing dietary requirements? If so, this is the career for you! \n We believe that great food is about more than just flavour, its about comfort, connection and care. As a chef w... \n \n \n \n ZIPC1_UKTJ

Kitchen Operations Associate Full-Time, London-Based, Permanent Position\n \nAbout Odyssey\n Odyssey is redefining private aviation catering by combining the culinary excellence of our two Michelin-starred chef with world-class customer service. Already established in London Paris, and Miami we are expanding internationally with a simple promise: uncompromising quality, responsiveness, and personalisatio... \n \n \n \n \n ZIPC1_UKCT

Senior Chef de Partie - Richmond upon Thames, London. We are looking for a Senior Chef de Partie to join one of our school catering teams. Harrison Catering Services is one of the UK’s leading independent catering companies, serving high-quality, freshly-cooked food to thousands of people in schoo

Job Title: Area Chef Manager. We’re looking for an experienced Chef Manager with a passion for high-spec catering and strong leadership skills.

Job Title: Chef Manager. We’re looking for an experienced Chef Manager with a passion for high-spec catering and strong leadership skills.

Pastry Chef - Richmond upon Thames, London. We are looking for a Pastry Chef to join one of our school catering teams.

An exciting opportunity has arisen for an experienced full-time Sous Chef to join Head Chef Daniel Kent and our Back of House team at Wiltons on Jermyn Street, Green Park. Previous experience as a Junior Sous Chef or Sous Chef in a similar establishment, catering for 80 to 100 covers during each ser

We are looking for a Commis Chef to join one of our school catering teams.

Chef de Partie - Hammersmith, London. We are looking for a Chef de Partie to join one of our school catering teams. Harrison Catering Services is one of the UK’s leading independent catering companies, serving high-quality, freshly-cooked food to thousands of people in schools and workplaces every

Good management, training and delegation skills as you will be responsible for your section while managing and training your Demi Chef de Parties and Commis Chefs. Previous experience as a Chef de Partie in a similar establishment, catering for 80 to 100 covers during each service. Chef de Partie -

Relief Chef Manager - Lambeth, London. We are looking for Relief Cook Managers to join our school catering teams to help support local contracts.

Location: South Kensington London, UK Salary: £80,000-£90,000 + negotiable depending on experience Hours: Primarily Monday to Friday, working approximately 10-12 hours per day. \n Some flexibility will be required for occasional evenings, weekends, entertaining and special occasions. \n A private family of four is seeking an exceptional Private Chef to join their London household and take responsibility for the family's daily requirements. \n The successful candidate will be a classically French trained chef, with a minimum of 10 years' professional experience and a strong background in private household or high-profile family environments. They will have excellent classical culinary foundations, alongside a particular strength in pastry, bread making and baking, including sourdough. \n This is an opportunity for a highly skilled and passionate chef who takes genuine pride in sourcing the finest seasonal ingredients and creating fresh, beautifully prepared and thoughtfully presented food. The Chef will be expected to bring creativity and expertise to the kitchen while remaining sensitive to the family's individual tastes and preferences. \n The Chef will cook daily lunch and dinner for the family, prepare breakfast approximately three mornings per week, and provide a fresh lunch for 3-4 members of staff. \n Discretion, reliability, flexibility and a calm, professional approach are essential. \n KEY RESPONSIBILITIES \n\n • Plan and prepare fresh, seasonal and predominantly organic meals for a family of four.\n, • Prepare daily lunch and dinner, with breakfast approximately three mornings per week.\n, • Prepare a fresh, nutritious and well-presented staff lunch for 3-4 members of household staff.\n, • Create varied and inspiring menus tailored to the family's tastes, preferences and lifestyle.\n, • Apply strong classical French culinary techniques across day-to-day cooking and entertaining.\n, • Demonstrate excellent pastry and baking skills, including the preparation of fresh bread and sourdough.\n, • Source and purchase the finest seasonal and organic ingredients, maintaining exceptional standards of quality and freshness.\n, • Cater for everyday family meals, as well as occasional dinner parties, entertaining and special occasions.\n, • Confidently accommodate dietary requirements, allergies and nutritional preferences.\n, • Maintain a clean, organised and impeccably hygienic kitchen at all times.\n, • Manage food stock, including ordering, rotation, storage and minimising waste.\n, • Maintain excellent food safety and hygiene standards.\n, • Liaise effectively with the family and other household staff.\n, • Adapt menus and meal times according to the family's schedule and requirements.\n, • Maintain complete confidentiality and discretion at all times.\n, • Be flexible to travel with the family during the summer months when required within Europe.\n\n CANDIDATE REQUIREMENTS \n\n • Minimum 10 years' professional culinary experience.\n, • Classically French trained, with strong technical culinary foundations.\n, • Proven experience working as a Private Chef for a high-profile or UHNW family, ideally within a fully staffed private household.\n, • Exceptional cooking skills with a strong understanding of classical techniques and a broad knowledge of cuisines.\n, • Excellent pastry and baking skills, including bread making and sourdough.\n, • A genuine passion for exceptional produce, seasonal cooking and beautifully presented food.\n, • Strong menu planning, organisation and kitchen management skills.\n, • Experience catering for both principals and staff.\n, • Ability to work independently and manage all aspects of the kitchen efficiently.\n, • Comfortable working alongside other household staff as part of a professional team.\n, • Excellent attention to detail and consistently high standards.\n, • Flexible and adaptable, with the ability to respond calmly to changing schedules and requirements.\n, • Professional, warm, personable and discreet manner.\n, • Full, clean driving licence.\n\n PERSONAL QUALITIES \n The ideal candidate will be: \n\n • Warm, personable and professional.\n, • Calm and composed, even when working under pressure.\n, • Highly organised, self-motivated and efficient.\n, • Discreet and respectful of the family's privacy.\n, • Reliable and trustworthy.\n, • Passionate about their craft and proud of the food they produce.\n, • Flexible and accommodating, with a genuine understanding of private household life.\n, • Intuitive and attentive to the family's preferences, with the ability to anticipate their requirements.\n, • A confident team player who enjoys working alongside other household staff.\n\n This is a long-term opportunity for an exceptional Chef seeking a professional and respectful private household environment.

Chef Manager - Smitham Primary School - Coulsdon. Chef Manager to core feed 500 children a day. We're a dedicated school catering company serving fresh, nutritious meals to students across London, Kent, Surrey, and Essex.

Proven experience as a Sous Chef or Senior Sous Chef within events, banqueting, premium catering, hospitality or hotel environments. Leading, mentoring and developing chefs to deliver event menus, recipes, service styles and presentation standards consistently. Events Senior Sous Chef - Rhubarb Hosp

Job Title: Catering Tutor Location: HMP Feltham (Feltham, Greater London) Salary: From £30,000 + £5,000 London Weighting per annum Contract: Permanent, Full-Time The Opportunity Are you a qualified chef, catering professional, or culinary trainer looking to bring your practical skills into a high-impact teaching environment? Do you want to play a crucial role in reducing reoffending by equipping young adult and adult learners with professional culinary techniques, hygiene standards, and workplace confidence for the hospitality industry? We are recruiting for a dedicated Catering Tutor to join the vocational education team on-site at HMP Feltham. In this hands-on, rewarding role, you will deliver practical catering qualifications to small groups of learners in custody, helping them develop the culinary skills, teamwork, and professional habits needed to build successful careers upon release. What You Will Be Doing Culinary Instruction: Plan and deliver engaging, high-quality practical catering and food preparation courses, combining hands-on kitchen training with essential classroom theory. Individual Training Plans: Establish and maintain tailored training plans for all learners, offering continuous guidance, support, and constructive feedback throughout their qualification. Food Safety & Workplace Standards: Instill strict industry compliance, including kitchen hygiene, food safety, health & safety, and professional discipline within a secure environment. Progress Tracking: Monitor student performance, track practical achievements, and maintain accurate course documentation in line with awarding body expectations. Rehabilitation Focus: Inspire and motivate learners to build self-esteem, work-readiness, and culinary competence aligned directly with employment opportunities in hospitality. What We Are Looking For Trade Qualifications: A Level 2 qualification (or higher) in Catering, Culinary Arts, or Professional Cookery. Vocational Expertise: Substantial hands-on experience as an expert in commercial catering, restaurant kitchens, or hospitality environments. Training Experience: Proven experience delivering vocational or on-the-job catering training, with the ability to use varied delivery methods to engage diverse learners. Teaching Qualifications: A teaching or assessing qualification is desirable. No teaching qualification? No problem! Full support and funding will be provided to help you achieve the required qualifications during your probationary period. Important Notice Dovetail and Slate is a specialist education recruitment company. If this role isn't quite right, we welcome your CV and a call to explore other opportunities. We are committed to safeguarding children and vulnerable adults. All appointments are subject to satisfactory vetting, including a right to work check and, where relevant, an enhanced DBS, PVG (Scotland), or EWC (Wales) check, in line with Keeping Children Safe in Education. Dovetail and Slate Ltd ((phone number removed)) acts as an Employment Agency and an Employment Business under the Conduct of Employment Agencies and Employment Businesses Regulations 2003. We are an equal opportunities employer. By applying, you consent to your data being processed for recruitment purposes in line with our Privacy Policy. Because education matters. © Dovetail and Slate Limited. Because education matters. Dovetail and Slate Limited ((phone number removed)) acts as an Employment Agency

Job Title: Head Chef Location: Collège Français Bilingue de Londres (CFBL) London, NW5 3AX Contract Type: 45 working weeks (Term-time plus!) Salary: £45,000 per annum Why Join us? • 28 days holiday (including bank holidays), • 3 volunteering days to give back to causes you care about, • 3 days grandparent leave for those special family moments, • 24 weeks enhanced maternity leave, • Bespoke training & development opportunities, • Pension & life insurance, • Discounts on high street brands, cinema & holidays via the Perkbox App, • Wellbeing hub & access to employee assistance programme, • Free meals while at work, • Career development through apprenticeships for all experience levels. About the role: We are seeking a passionate and experienced Head Chef to lead the culinary team at CFBL You will be responsible for creating exceptional menus, managing kitchen operations, and delivering outstanding food experiences to our pupils, staff, and visitors. You will be joining Holroyd Howe, one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school. The safety and wellbeing of the people we serve is at the heart of everything we do. A key element is effective allergen management; achieved through training, communication, and care, we create mealtimes where every pupil has a safe experience. Our mission is simple: to provide our teams with the right skills to succeed in their job and our exceptional teams of seasoned specialists customise our catering services to fit children of all ages and satisfy the unique needs of our clients.

Chef de Partie (CDP) We are currently partnering with a leading aviation catering provider at TW4. Location: TW4 Area Hourly Rate: £16.35 (starting rate) Contract: Temp to Perm Hours: Full-time, Fully flexible - early shifts, late shifts, weekends & bank holidays TEMP TO PERM OPPORTUNITY - IMMEDIATE START AVAILABLE! Role Overview: Chef de Partie required to work within a high-volume aviation catering environment, supporting the production of food to strict airline standards within a structured and fast-paced operation. Key Responsibilities: Working within the airport lounges in Heathrow airport Prepare, cook, and present dishes in line with airline specifications Take responsibility for a designated kitchen section Maintain consistent quality, portion control, and hygiene standards Support junior kitchen staff where required Contribute to smooth daily kitchen operations within a large-scale production setting Candidate Requirements: Minimum 2 years' experience as a Chef de Partie or equivalent level Experience in high-volume or production kitchen environments preferred Strong understanding of food safety and hygiene standards Ability to work effectively under pressure Reliable, flexible, and strong team player Vetting Requirement: This role is subject to airport security clearance. Candidates must provide a complete 5-year employment or activity history. As a general benchmark, applicants with a higher frequency of short-term roles within the 5-year period (typically around 4-5 or more positions) may require additional verification during the clearance process. Benefits: - Free on-site meals - Training and development opportunities - Temp to perm progression pathway - Career development within a global aviation catering environment If you're ready to take the next step in your culinary career, APPLY NOW or call (phone number removed) for more information

NPD & EPD Production ChefAbout the Role We are seeking a hands-on NPD & EPD Production Chef to support the successful introduction and improvement of premium patisserie products within Didier’s production environment. Reporting to the Production Manager, this role is focused on turning approved NPD concepts into reliable, repeatable production processes. You will run factory trials, review recipes and methods, test new raw materials, and lead EPD work to improve quality, efficiency, consistency, and cost performance. This is a practical role for someone who understands patisserie and enjoys solving real production challenges. You will work closely with NPD, Production, Procurement, Technical, and Quality to ensure our products can be made beautifully and consistently at scale. Key Responsibilities · Adapt NPD-approved products for production, ensuring recipes, methods, equipment, timings, and yields are suitable for the factory environment · Plan and conduct production trials, capturing key information such as process steps, quality observations, wastage, yields, labour requirements, and production risks · Translate trial findings into clear actions, process improvements, and production-ready instructions · Review and optimise existing recipes and methods to improve consistency, efficiency, quality, and cost control · Test new or alternative raw materials for functionality, quality, production suitability, and impact on finished products · Lead EPD projects in production, including improvements to ingredients, methods, shelf life, presentation, yield, and ease of manufacture · Work with Production teams to identify practical solutions to recurring product or process issues · Collaborate with NPD, Procurement, Technical, and Quality to support product launches, ingredient changes, and continuous improvement projects · Support training and communication when new recipes, ingredients, or processes are introduced · Maintain accurate documentation and uphold Didier’s standards for food safety, hygiene, quality, and presentation What We’re Looking For · Strong practical pastry or patisserie experience, ideally in production, manufacturing, luxury patisserie, hotel, restaurant, or high-quality food environment · Good understanding of patisserie techniques, ingredient functionality, recipe methods, and product quality · Experience with production trials, product scale-up, EPD, or process improvement would be highly valuable · Practical problem-solver who can balance craftsmanship with production efficiency · Strong attention to detail, with the ability to observe, measure, record, and improve processes · Commercial awareness around ingredients, yields, wastage, labour, and cost optimisation · Confident working with chefs, production teams, procurement, technical, and quality colleagues · Organised, proactive, and able to manage several trials or improvement projects at once · Comfortable using computer-based systems for recipes, trial notes, and documentation Desirable · Experience in food manufacturing or high-volume food production · Knowledge of premium desserts, airline catering, events, hotels, restaurants, or luxury patisserie · Experience testing alternative ingredients or supporting cost-reduction projects · Understanding of food safety, allergens, shelf life, and quality requirements · Previous involvement in product launches or factory handovers Why Join Didier’s? · Play a key role in bringing premium patisserie products successfully into production · Work with a passionate and skilled team in a creative, fast-moving food business · Help improve the quality, consistency, and efficiency of products served across airlines, premium hospitality, and prestigious events · Contribute to practical innovation across recipes, ingredients, and production processes · Be part of a growing company where craftsmanship, quality, and continuous improvement matter About Didier’s Didier’s creates premium patisserie for some of the most demanding customers in the UK and beyond. Our products are enjoyed across airlines, events, hotels, restaurants, and special occasions where quality, consistency, and presentation are essential. We combine the creativity and precision of high-end patisserie with the discipline required to produce exceptional desserts at volume. Package and Working Hours · Salary: £40,000–£42,000 per annum, depending on experience · Hours: 45 hours per week · Working pattern: Monday to Friday · Holiday: 20 days per year

Chef Manager - Thornton Heath, London. We are looking for a Chef Manager to join one of our school catering teams.

Neville UK PLC is a fast-growing, privately-owned PLC, supplying Professional Catering products to a large range of Catering Equipment Distributors. These consist of both National & Independent Distributors across the UK & Ireland and are growing their export business rapidly. The products are used extensively within the restaurant, bar, hotel, and pub sector, covering both front of house products including cutlery, tableware, and glassware, to Back of house ranges of Cookware, Kitchenware and utensils covered include tableware, cutlery, cookware, kitchenware, barware & chef clothing. The Senior Product Manager will be the most senior role within the Product team, responsible for setting the overarching product vision, strategy, and roadmap. You will lead the end-to-end product lifecycle, driving commercial growth, operational efficiency, and exceptional customer experience. You will also manage the Product team, ensuring alignment with company objectives and fostering a culture of innovation, accountability, and continuous improvement. • Define and communicate the product vision, strategy, and long-term roadmap in alignment with the company’s commercial goals, • Identify market opportunities and emerging trends to guide product innovation and differentiation, • Translate strategic objectives into actionable plans, KPIs, and success metrics, • Lead portfolio strategy, including product rationalisation, lifecycle management, and growth initiatives, • Own the end-to-end product development process from ideation to launch, ensuring delivery against timelines and quality standards, • Collaborate with cross-functional teams (marketing, operations, supply chain) to deliver impactful product initiatives, • Use data-driven insights to optimise product performance, pricing, and assortment decisions, • Ensure product compliance with relevant standards, regulations, and quality expectations, • Lead, mentor, and coach the Product team, including all team members., • Drive capability development within the team, ensuring readiness for future growth and promotion, • Foster a culture of accountability, collaboration, and innovation across the team, • Serve as the primary point of contact for senior stakeholders regarding product strategy and performance, • Present insights and recommendations to the senior leadership team, • Build strong relationships with suppliers, customers, and key internal stakeholders to maximise product success, • Commercial growth and profitability, • Product strategy and lifecycle management, • Product innovation and market differentiation, • Operational efficiency and process optimisationTeam leadership, development, and succession planning, • Significant experience in product management with a track record of delivering successful product portfolios, • Experience leading teams and setting strategic direction, • Strong analytical and problem-solving skills, • Experience managing cross-functional projects at a senior level, • Strategic thinking with the ability to translate vision into actionable plans, • Strong commercial acumen and data-driven decision-making, • Exceptional leadership and team management skills, • Excellent stakeholder management and influencing abilities, • Proven experience in end-to-end product lifecycle management, • Strong understanding of market trends, customer insights, and competitive landscape Required - At Least 5 years of Product Management experience #J-18808-Ljbffr

At Job&Talent, we are recruiting for Chef De Parties to work with a leading company specializing in premium catering services for airlines and events in Hounslow.

PH1972 Key Accounts Manager Food to Foodservice REWARDS: 42K-45K (OTE 55K), Car allowance, Laptop, Mobile, full company benefits Excellent foodservice key accounts position LOCATION Exeter, Plymouth, Torquay, Penzance, Newquay THE COMPANY: Excellent opportunity to join one of the genuine market leaders and recognised brand names within the Foodservice sector. We are able to provide a one stop solution to the foodservice sector including Ambient, Chilled, Frozen, Fresh, Seafood and Meat produce. Our market leading reputation is based on combining quality produce with excellent levels of service. We currently service accounts across both the profit and cost sectors and our comprehensive network of depots enables us to successfully service clients from independent to national accounts level. There are exciting and ambitious plans for growth in progress and we are seeking to attract seasoned foodservice sales professionals to be part of this. We offer strong career prospects for successful professionals looking to develop their career within the Foodservice industry. THE ROLE: This position is a fantastic opportunity to combine both account management and new business within a foodservice and catering environment. You will predominantly be contacting clients from within the healthcare and education sector including Universities, private hospitals, NHS Hospitals and schools/colleges and key profit sector customers within the restaurant, hotel and leisure sectors. The main focus of the role is to implement on a regional level the relationships and agreements that have been developed at head office level often via consortia and purchasing groups. Most of the contact level will be at contract catering manager or head chef level with the objective being to persuade non buying clients to buy from our range and to upsell and cross sell the comprehensive range to trading customers. THE APPLICANT : This is a fantastic opportunity for either a Foodservice sales professional seeking progression within the sector or a field sales professional from outside of the Foodservice sector with a genuine passion and interest in Food. Candidates must have strong business development skills combined with a patient approach to attaining strategic complex cost and profit sector business. Candidates must be able to deal at all levels from unit head chefs and contract catering managers through to buyer level. Candidates with experience at key account and multi site level business are preferred. Candidates with classical field sales training within other sectors (i.e. B2B sales or FMCG) will be welcomed. Candidates will be expected to demonstrate a proven track record of achieving sales targets. TPBN1_UKTJ

Head of Events | London | Up to £65,000 plus bonus. An established London restaurant group is building out its external events and catering business and is hiring a Head of Events to lead it. Three sites across central and east London, a strong following for the food, and demand beyond the restaurants that has outgrown what they can currently deliver. The events arm is now being set up properly with its own leadership, and this is the first senior appointment into it. The roleBuild external events and catering revenue from a standing startPitch for partnerships with venues, corporates and agenciesConvert your existing catering network into contracted businessOwn pricing and margin across the events bookPlan menus and production with the chef teamReport directly to the founder Why this oneThe brand already has pull, so you are selling something buyers knowThree working kitchens give you production capacity from day one, with no central unit to build firstFounder reporting means pricing and partnership decisions land in daysNo existing structure, so how the division runs is yours to designBonus tracks what you bring in You will needExperience selling event catering or private events in LondonAn active network of corporate, venue or agency contactsA track record carrying and hitting a revenue targetExperience pricing events and holding margin Apply here or message me directly. Graham Townley, Chartered MCIPD Recruitment Evangelists

Are you passionate about creating great food and making a positive difference to peoples lives? Were looking for a dedicated and enthusiastic Chef to take the lead in delivering a high-quality kitchen service within our learning disabilities nursing home. Youll plan and prepare nutritious, varied and appetising meals that reflect peoples individual tastes, preferences, dietary needs and cultural requirements, making the best use of fresh and seasonal produce. Alongside preparing great food, youll oversee the day-to-day running of the kitchen, including menu planning, food safety and hygiene, stock control and ordering. Most importantly, youll help create positive and enjoyable dining experiences that promote peoples health, wellbeing, dignity, choice and independence. Hours and Pay Hours: 8 hour shifts, Monday to Friday. £13.18 to £14.00 per hour dependent upon experience Key Responsibilites Plan and prepare nutritious, varied and appealing meals that meet peoples individual dietary needs, preferences and cultural requirements. Develop menus using fresh, seasonal produce while considering nutrition, choice, variety and budget. Cater safely for special diets, allergies, intolerances and texture-modified meals, working with relevant professionals where required. Manage the day-to-day running of the kitchen, including food preparation, service, stock control, ordering and reducing food waste. Maintain high standards of food hygiene, kitchen cleanliness and food safety in line with HACCP, COSHH and relevant legislation. Complete and maintain appropriate food safety, temperature, cleaning and stock records. Ensure food is stored, prepared and served safely, including effective allergen management. Create a welcoming and enjoyable dining experience, listening to peoples feedback and involving them in menu choices wherever possible. Manage kitchen budgets effectively and ensure good value while maintaining quality. Supervise, support and guide kitchen staff, ensuring safe working practices and consistently high standards. Maintain kitchen equipment and report any faults, repairs or health and safety concerns promptly. Work collaboratively with care staff and management to ensure peoples nutritional and hydration needs are understood and met. Support inspections, audits and compliance requirements, maintaining appropriate records and documentation. Promote peoples dignity, choice, independence and wellbeing through a person-centred approach to food and mealtimes. Skills & Experience Must have: Strong organisational skills, with the ability to plan menus, manage stock and food orders, and organise the day-to-day running of the kitchen. Good communication and interpersonal skills, with the ability to build positive relationships with people, colleagues, families, suppliers and other professionals. A person-centred approach, with a commitment to providing meals that reflect peoples individual needs, choices, preferences and dietary requirements. Excellent attention to detail, particularly in relation to food safety, hygiene, allergens, dietary requirements and record keeping. The ability to work independently, use initiative and take responsibility for maintaining a safe, efficient and well-organised kitchen. The ability to remain calm and organised in a busy environment and manage changing priorities effectively. A reliable, flexible and adaptable approach to work. A commitment to promoting peoples dignity, wellbeing, choice and independence through high-quality food and positive dining experiences. Desirable: Previous experience working in a kitchen, catering, hospitality, care, healthcare or similar food service environment. Experience supporting people with learning disabilities or an understanding of person-centred support. Knowledge of food safety, food hygiene, allergen management, infection prevention and control, COSHH and health and safety. Knowledge of nutrition, specialist diets and texture-modified food. Experience of menu planning, stock control, ordering and maintaining food safety records. An understanding of safeguarding and the responsibility to recognise and report concerns. Values & Personal Qualities Compassionate and person-centred, with a genuine commitment to supporting peoples wellbeing. Respects and promotes dignity, choice, independence and inclusion. Reliable, professional and accountable. Organised, with good attention to detail. Positive, flexible and willing to adapt to peoples needs. A supportive team player who builds positive relationships with others. Takes pride in preparing high-quality food and creating enjoyable dining experiences. Approachable and willing to listen to peoples preferences, feedback and ideas. Benefits Paid training and access to a wide variety of vocational learning and development opportunities. Funded Blue Light Card which gives access to over 15,000 discounts both online and in-store. Supportive, values-led culture. 28 days full time equivalent holidays each year, including bank holidays. Eligible Workers We are unable to offer sponsorship for this position. Therefore, applicants must already have an existing and valid right to work in the UK. We cannot consider applications from candidates who would require sponsorship from The Mayfield Trust, now or in the future. We reserve the right to interview and appoint for all positions before the closing date. TPBN1_UKTJ

Head Kitchen Assistant needed in Ipswich, £14. PAYE - Reference: RQ1784894 Head of kitchen/chef- Ipswich IP2 Mon-Fri 07:30-15:00 Catering experience required inventory management point of sale operation.

Stokesley, North Yorkshire £21,177.Permanent Make a Difference Through Great Food Are you a passionate chef who enjoys leading a team and creating exceptional dining experiences? We're looking for a Chef Supervisor to help deliver a high-quality catering service at our welcoming Extra Care scheme i

Looking for work within the catering sector? We'd love to hear from you. Blue Arrow is currently inviting applications from chefs at various stages of their careers to join our growing team. We are recruiting for roles including: Junior Chefs Chef de Partie Sous Chefs Head Chefs Kitchen/Chef Managers ?? Areas: Brighton, Worthing, and nearby locations across East Sussex ?? Pay: £16.00 - £22.00 per hour (rate dependent on position and assignment) Additional Information A DBS check may be necessary for certain placements, although not required for all roles Having your own transport is beneficial but not mandatory A variety of shift patterns are available, including full-time hours, part-time work, and flexible casual shifts What We Can Offer Competitive pay rates Weekly wages Paid holiday entitlement Workplace pension scheme Typical Responsibilities Supporting the smooth day-to-day running of kitchen operations to deliver a high standard of service Cooking and presenting dishes to a professional level Assisting with stock control and placing orders when required Serving meals, including both hot and cold options Being mindful of dietary needs and allergen requirements Ensuring all food safety and workplace regulations are followed at all times Carrying out general kitchen tasks such as cleaning and washing up What You'll Need Previous experience or relevant catering qualifications At least a Level 2 Food Hygiene certificate Good understanding of health and safety requirements Familiarity with Manual Handling and COSHH guidelines Once you've completed registration with Blue Arrow, we'll work with you to match you with suitable opportunities. If you've worked in catering and are looking for your next role, apply today and we'll be in touch to talk through your options. Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people. TPBN1_UKTJ

Previous experience as a Head Chef or senior culinary leader within hospitality, hotels, restaurants, quick-service restaurants or premium contract catering. Head Chef required at flagship contract catering site in Canary Wharf. We are looking for an exceptional Head Chef to lead the culinary operat

We are looking for a Chef Manager to lead one of our school catering teams.

Evening Chef Temp to Perm in Witney, Oxfordshire (OX29) £16.00 per hour - Monday to Friday 6:00pm2:00am Immediate Start We are recruiting for an experienced Chef to join a well-established contract catering team in Witney, Oxfordshire, on a temp-to-perm basis. This is a fantastic opportunity for an experienced Commis Chef who is ready to take the next step in their career and develop their skills in a professional catering environment. Youll work alongside another chef, catering for approximately 150 people across two evening services. Want your weekends and days free and prefer working evenings/nights? This could be the perfect opportunity for and experienced Chef Whats on offer? £16.00 per hour Paid weekly Monday to Friday, 6:00pm2:00am Paid holiday Immediate start Free meals on duty Temp-to-perm opportunity Great opportunity to progress within the company after 12 weeks What youll be doing as an chef Reheating and serving fresh food prepared by the day team Cooking some dishes from fresh Preparing fresh salads for the salad bar Preparing and carrying out prep for the breakfast service Keeping kitchen areas clean and tidy Adhering to food hygiene and health & safety regulations Supporting with general kitchen porter duties Maintaining a clean, organised and safe working environment There is a dedicated night cleaner for the restaurant, so your main focus will be ondelivering great food and excellent service. What we are looking for Previous experience working as a Chef Someone who can work on their own initiative Reliable and confident working independently at night Good knowledge of food hygiene and kitchen standards A positive attitude and willingness to learn and develop Own transport is essential due to the location and working hours Ready for your next Evening Chef role? Apply today! TPBN1_UKTJ

Ready for a chef role that lets you unleash your creativity? If so, join Bere Clinicas a Chef working alongside a dedicated team. Become a crucial part of the kitchen team working 37.5 hours a week , crafting daily meals for service users, staff and visitors. Dive into food preparation and elevate your role by providing guidance and training to your peers. Here's the exciting part- the calendar is buzzing with activities, events and special occasions which you'll also cater for. From World Food Day to festive moments like Christmas and Easter, you get to infuse your own flair and keep things exciting. It's a calm and pleasurable working environment, where you'll be able to manage your workload and enjoy creating delicious meals. There's a great social aspect to this role where you can interact with people outside the kitchen regularly. Just imagine… great job satisfaction, home in time for dinner every night and two days off a week. Now that's a recipe for a balanced work-life combo. As a Chef you will be: Supporting the Head Chef for the day-to-day running of the kitchen Maintaining good food storage procedures and stock rotation according to established procedures Preparing, planning and cooking meals to a consistently high standard, taking account of any special requests or dietary requirements within the unit Serving service users, staff and visitors with food and beverage in a professional and courteous services manner Preparing and producing foods for conferences and banquets Participating in food costings through effective cost control procedures Adhering to the ‘Safer Food Better Business' standards and record keeping Adhering strictly to Food Hygiene Regulations and other safety procedures at all times Taking full shift responsibility for the catering operation Assisting the Head Chef by researching and creating new menus ensuring meals are of a high quality and compliment healthy eating guidelines Correctly filing of all paperwork in relation to the Hazard Analysis and Critical Control Point system (HACCP) i.e. Fridge temperatures, food temperature logs and cleaning schedules To be successful in this role, you'll need: To be 18 years or older GCSE or equivalent English City & Guilds 706/1 and 2 (or equivalent) Basic Food Preparation Cooking Basic Food Hygiene (essential) Intermediate Food hygiene (desirable) Previous experience in a similar environment Previous experience in delivering a service on mass Menu planning, costing, ordering, stock control and budget experience Where you will be working: Location: Bere Clinic, Hemlock Road, Waterlooville, Hampshire, PO8 8QT You'll provide care and support to young people aged 12-18 with eating disorders or an eating difficulty with a co-morbid presentation for example Mental Health or psychological issues, such as depression, OCD or anxiety or self-harm. Bere Clinic has12 spacious en-suite bedrooms. Each bedroom is finished to a high standard and young people are encouraged to personalise their spaces. There are spacious communal areas, a lounge and a separate dining area along with a large activity room and smaller spaces for individual, group, and family sessions. You'll be part of a culture that has a strong emphasis on teamwork and where recovery and compassion is at the heart of the service. What You'll Get At Elysium Healthcare, we believe in taking care of the people who care for others, you'll enjoy a comprehensive benefits package designed to support your wellbeing, growth, and future: Annual base salary of £28,700 The equivalent of 33 days annual leave (including bank holidays) – plus your birthday off and the option to buy additional annual leave, in our annual selection window. Career development and training to help you achieve your professional goals Access to our Rewards & Benefits platform Ely-Vate; Your one-stop destination for everyday savings, exclusive benefits, and wellbeing hub! Wellbeing support and activities to help you maintain a healthy work-life balance Access to Blue Light Card, which provides a range of exclusive offers and discounts Life Assurance, for added peace of mind Stream – instant access to earned wages when you need it, plus access to save, directly from your wages, alongside financial wellbeing support. 24/7 GP service and second medical opinion, to ensure you are the best you can be Enhanced Maternity Package, so you can truly enjoy this special time Pension contribution, to help secure your future Free meals and parking About your next employer: Elysium Health care has over 8,000 employees and a unique approach to the delivery of care. With a network of over 80 services across England and Wales covering Mental Health, Neurological, Learning Disabilities & Autism, Children & Education, there is opportunity for you to grow and move. Elysium Healthcare is part of Ramsay Health Care with a global network that extends across 10 countries and employs over 86,000 people globally. Elysium Healthcare follows safer recruitment of staff for all appointments and is a Disability Confident employer, committed to inclusive and accessible recruitment. It is a requirement that all staff understand it is each person's individual responsibility to promote and safeguard the welfare of service users. All candidates will be subject to a DBS disclosure TPBN1_UKTJ

Chef Nursing Home £17.00 per hour | Full-Time | 4-Day Working Week Hours: 7:00am 5:00pm Location: [Location] Setting: Well-Established 47-Bed Nursing Home Chef Looking for a Better Work-Life Balance? £17.00 per hour. Four days a week. 7am5pm. If you're an experienced Chef looking for a rewarding role without the late nights associated with restaurants and hospitality, this could be exactly what you're looking for. We are recruiting on behalf of our client, a well-established 47-bed nursing home , for an experienced and passionate Chef to take the lead in their kitchen. You'll work four days per week, 7am5pm , giving you a working pattern that offers genuine time away from the kitchen while still allowing you to do what you do best create great food and lead a successful team. Lead a Kitchen Where Your Food Really Matters Food is an incredibly important part of life within a nursing home. As Chef, you'll take responsibility for providing fresh, nutritious, appetising and well-presented meals for up to 47 residents , taking into account individual preferences, dietary requirements and nutritional needs. This isn't about mass catering. It's about getting to know your residents, understanding what they enjoy and creating meals that become an important and enjoyable part of their day. Your responsibilities will include: Leading and managing the kitchen team. Planning varied, nutritious and appealing menus for up to 47 residents . Preparing and overseeing high-quality meals each day. Catering for individual dietary requirements, allergies and preferences. Ensuring modified-texture diets are prepared safely and appropriately. Managing food ordering, stock rotation and kitchen supplies. Controlling food costs and reducing unnecessary waste. Maintaining excellent food hygiene and kitchen cleanliness standards. Ensuring all food is stored, prepared and served safely. Maintaining accurate kitchen and food safety records. Ensuring compliance with HACCP, COSHH and food hygiene requirements . Supporting, training and motivating kitchen staff. Working closely with the Home Manager, care team and residents. Listening to residents' feedback and incorporating their preferences into menus. Ensuring the kitchen operates efficiently and professionally every day. A Chef Role Without the Late Nights Imagine using your skills as a Chef without finishing at 10pm, 11pm or midnight. With this opportunity, you'll work 7am5pm across four days per week . You'll have the responsibility and creativity of running your own kitchen while enjoying a working pattern that can offer a much better balance than many traditional hospitality roles. And there's another difference. You'll get to know the 47 residents you're cooking for . You'll learn their favourite meals, understand their individual preferences and see first-hand the difference that great food can make to someone's day. What Our Client Is Looking For We are looking for an experienced chef who can confidently take ownership of the kitchen. You should have: Previous experience as a Head Chef, Chef Manager, Kitchen Manager or experienced Senior Chef or Chef/Cook . Experience managing or supervising a kitchen team. Strong knowledge of food hygiene and food safety. A relevant Food Hygiene / Food Safety qualification . Good understanding of allergens and special dietary requirements. Strong organisational and time-management skills. Experience with menu planning, ordering and stock control. The ability to manage food costs and minimise waste. High standards of cleanliness and kitchen organisation. A calm, professional approach to working in a busy kitchen. A genuine passion for producing fresh, nutritious and enjoyable food. Previous experience within a nursing home, care home or healthcare catering environment would be highly desirable. Knowledge of modified-texture diets and IDDSI would also be advantageous. Whats On Offer? Our client offers: £17.00 per hour Full-time permanent position 4-day working week 7:00am5:00pm shifts Well-established 47-bed nursing home No traditional restaurant late-night finishes Stable, permanent employment The opportunity to lead and develop the kitchen team [Company pension] [Free parking] [Meals on shift] [Training and development] A rewarding environment where the food you create genuinely matters Ready to Swap the Late Nights for Something More Rewarding? If you're an experienced Head Chef or Chef looking for a position offering £17 per hour, four working days per week and 7am5pm shifts , we'd love to hear from you. Whether you already have experience within the care sector or you're an experienced chef looking to bring your skills into a more rewarding environment, this could be an excellent next move. Apply today with your CV. One of our recruitment consultants will contact suitable candidates to discuss the position and our client in complete confidence. £17.00 per hour | 4 Days Per Week | 7am5pm | 47-Bed Nursing Home Great food. Better hours. 47 residents who'll appreciate what you do every day. Apply now. Our client is committed to safeguarding and promoting the welfare of residents. The successful candidate will be subject to appropriate pre-employment checks, including references and an enhanced DBS check where required. TPBN1_UKTJ

Location: Near Hemel Hempstead, Hertfordshire Salary: £29,000 £31,000 per annum (Depending on Experience) Hours: 5 days over 7 days a week shift rotation (Shifts: 6:00 AM 2:00 PM) Position Type: Full-time, Permanent The Opportunity An exciting opportunity has arisen for a talented, self-motivated Line Chef to join a high-performing food production team at a historic venue near Hemel Hempstead . Catering across a dynamic range of operationsfrom large-scale banqueting and outdoor barbecues to fine dining and traditional café servicethe kitchen focuses on local, seasonal, and sustainable nose-to-tail produce . Operating in a fast-paced, high-volume environment, this role is perfect for a passionate chef looking to refine their skills and progress within a supportive culinary team . Key Responsibilities Prepare and produce high-quality dishes, including accommodating specific dietary requirements . Maintain strict quality control on all food items regarding both presentation and execution . Communicate clearly and effectively with the Front of House team to ensure seamless service delivery . Uphold exceptional standards of food hygiene, station cleanliness, and safety regulations . Candidate Profile Previous experience in a fast-paced, high-volume kitchen . Strong team-player mentality with clear communication skills . High level of hygiene, cleanliness, and attention to detail . Flexibility to cover early morning shifts starting from 6:00 AM across a 7-day rota . Must be a car driver with full access to private transport (due to the remote location near Hemel Hempstead and early 6:00 AM start times, public transport is unavailable) . Benefits Package Holiday: 20 days paid annual leave + bank holidays . Perks: Free duty meals while on shift . Facilities: Free access to on-site gym and swimming pool . Parking: Free on-site parking . Development: Continuous career development and internal progression opportunities . Healthcare & Pension: Access to company pension and healthcare schemes . TPBN1_UKTJ

We are Company of Cooks, and we believe brilliant food and drink start with brilliant people. For over 25 years, we've been part of some of the UK's most loved cultural destinations, from historic palaces and botanical gardens to buzzing galleries and performance spaces, running the cafés, restaurants, bars and events that bring these incredible places to life. Our values - Craft, Creativity and Community - guide everything we do. They shape how we work together, how we support our partners, and how we make each guest feel welcome. If you care about food, people and doing things properly, you'll feel right at home here. Wherever we are, we do more than serve. We bring places to life through food, service and creativity and we're looking for a General Manager to join our team at Royal College of Physicians. Location: Iconic London Venue Salary: £65,000 per annum + 10% bonus Shift Pattern: Predominantly Monday-Friday with occasional weekends Key Responsibilities: Lead and oversee the day-to-day operations of the venue, including hospitality, events, kitchen, and reception services. Act as the primary client contact, building strong relationships and ensuring exceptional service delivery at all times. Drive the successful planning and execution of conferences, events, meetings, and hospitality functions, ensuring flawless delivery and exceptional attention to detail. Provide leadership and management to the Reception Team, Event Managers, Head Chef, and Kitchen Team, creating a high-performing and engaged culture. Ensure operational excellence across all areas of the venue, maintaining the highest standards of presentation, service, and guest experience. Manage a high-volume venue catering for up to 400 guests per day, ensuring smooth and efficient operations. Take ownership of financial performance, including budgets, forecasting, cost control, and revenue growth. Ensure compliance with all Health & Safety, food safety, and company policies and procedures. Produce and analyse operational reports, using IT systems and management information to drive performance and continuous improvement. Work closely with the Operations Manager to achieve business objectives and deliver outstanding client satisfaction. Ideal Candidate A strong and demonstrable events background is essential, with significant experience in the planning and delivery of high-quality conferences, events, meetings, and hospitality functions. Proven experience as a General Manager, Events Manager, Hotel Manager, or in a senior Conference & Events leadership role. Strong background within the events, hospitality, hotel, or conference venue sector. Experienced in managing multiple departments, including events, kitchen, hospitality, and reception teams. Highly organised with exceptional attention to detail, particularly within a fast-paced events environment. Commercially aware, with strong financial and operational management skills. Confident using Microsoft Office and venue management systems, with strong overall IT literacy. An excellent communicator and natural relationship-builder, able to develop trusted relationships with clients, guests, and teams. About Us As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. Job Reference: com/0608/47664001/52825227/SU #CompanyofCooks 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_UKTJ

At Job&Talent, we are recruiting for Chef De Parties to work with a leading company specializing in premium catering services for airlines and events in Hounslow.

Job Description Salary: Up to £37,000 Location: South-East London Hours: 40 hours per week | 40 weeks per year /n Want to run your own kitchen, lead a great team and actually have the school holidays to enjoy? /n I'm recruiting an Executive Chef Manager for a busy secondary school catering ope

Job Advert Head Chef £30,000 per annum 40 hours per week (8am - 7pm) Acer Lodge, Eleanor Street, Blackburn, BB1 1JD Role Overview Youre a fab chef, love to learn and want to progress, you have ideas for menus and understand that food is the window to the soul! You have learned alongside another chef, how to manage kitchens, including EHO requirements. However, youre tired of long days, split shifts, working through into the night and dont get time at home with the family or to go out with friends. What if there was a chef role that meant you could utilise all the learning you have had before AND you could forget long hours into the night, you didnt need to do split shifts and you had the opportunity to bring flair to menus whilst also learning about the nutritional needs of our older population? Would that be something you would love to do? Read on. This is an exciting opportunity to work with a forward-thinking and growing organisation. As the Head Chef at Acer Lodge, you will be placed at the heart of the home along with the people that live here. You will have the overall responsibility for the catering services within Acer Lodge and you will lead by example. You will be responsible for the team rota, food ordering, stock control including waste, ensuring that all allergies are recorded and shared with your team. You will liaise with the people that live in the home and attend resident dining experiences. The kitchen and food preparation areas need to be kept clean and tidy. You will also have a comprehensive understanding of Health and Safety issues, particularly in respect of Basic Food Hygiene, COSHH, safe moving and handling and working within the guidelines relating to cross infection. Responsibilities and Duties • Oversee the training, supervision, appraisal, and performance management of the catering team., • Ensure the staff rota is completed in a timely manner, maintaining appropriate staffing levels for each shift., • Attend meetings and training sessions, both on-site and off-site, as required., • Ensure compliance with all regulatory and statutory requirements, adhering to company policies and procedures., • Maintain a thorough understanding of Health and Safety regulations, including Basic Food Hygiene, COSHH, safe moving and handling, and cross-infection guidelines., • Perform any additional duties as assigned by the Home Manager to support the overall functioning of the home. Skills, Qualifications and Abilities • Strong verbal and written communication skills., • Experience within a similar environment desirable, • NVQ Level 3 in food preparation & cooking (or equivalent) or a willingness to complete this qualification if not already obtained., • Proficiency in IT, including Microsoft Office and internal applications; with the ability to learn new systems quickly., • Ability to work collaboratively as part of a team while also being self-motivated and capable of working independently., • Ability to work on a 7-day rota which will include weekends The Company and Care Home EQ Care Group is a trusted provider of exceptional elderly care, dedicated to creating warm, compassionate environments where individuals can truly thrive. Operating for three years now, we currently have five homes, with more being built to expand our portfolio. We specialise in delivering high-quality care to those who need it most, with a focus on dementia care and other complex needs. Our approach goes beyond simply meeting physical needswe strive to create meaningful, enriching experiences for the people living in our homes. What sets us apart is our commitment to emotional intelligence, compassionate service, and personalised care. Acer Lodge opened in July 2024; a 70 bed nursing and dementia specialist care home in the heart of Blackburn, combines modern comfort with classic charm, offering a welcoming home for people who need care & support. With spacious en-suite bedrooms, spectacular communal areas, and beautiful gardens, Acer Lodge is a place to live well and thrive. We are looking for people to join our heart-centred team who will provide exceptional, personalised care, ensuring everyone feels valued, supported, and at home at Acer Lodge. Benefits of working at EQ Care • day off for your birthday start your celebrations early!, • Blue Light Discount Card access exclusive savings and offers., • 28 days of annual leave (pro rata) enjoy a healthy work-life balance., • Salary advance scheme (Level) access earned pay when you need it., • Contributory pension helping you plan for your future., • Dedicated Learning & Development continuous training and career growth opportunities., • Team member rewards recognising and celebrating your hard work., • Free meals on shift enjoy a meal on us while you work., • Free tax review service making sure you keep more of what you earn., • Refer a friend scheme earn up to £500 for successful referrals! (Terms apply) Please note: If you are not a UK resident, you will need to be able to provide a valid right to work. We cannot provide sponsorship. This job description may differ as new information technology, policies and contractual agreements change, and we reserve the right to vary duties without notice Department Head Chef Contract type Permanent Hours 40 hours per week Salary £30000 per annum REF-230643 JBRP1_UKTJ

We are currently recruiting for an experienced Head Chef to join a well-established contract catering operation in. This is an excellent opportunity for a commercially minded Head Chef who enjoys working in a high-volume environment and takes pride in producing fresh, quality food from scratch.

Location: Near Hemel Hempstead, Hertfordshire Salary: £32,000 £35,000 per annum (Depending on Experience) Hours: 40 hours per week (5 days out of 7, variable shifts) Position Type: Full-time, Permanent The Opportunity An exciting opportunity has arisen for an experienced Senior Chef de Partie to join a dynamic, high-profile kitchen team based at a prestigious historic estate near Hemel Hempstead. Catering to a wide range of premium dining experiencesfrom high-volume banqueting to fine dining and outdoor eventsthe estate prides itself on utilizing local, seasonal, and sustainable produce. This role is ideal for a self-motivated chef with strong banqueting experience who thrives in a fast-paced, high-volume culinary environment. Key Responsibilities Prepare and produce high-quality dishes according to established recipe requirements and specifications. Maintain strict quality control on every dish regarding both execution and presentation. Contribute creative ideas for seasonal menu development. Ensure high standards of kitchen hygiene, food safety, and cleanliness are consistently met. Communicate effectively with the Front of House team to guarantee smooth service delivery. Candidate Requirements Proven banqueting experience within a high-volume kitchen. Solid track record of working effectively in a fast-paced environment. Strong focus on food safety, hygiene, and detail. Must be a driver with full access to private transport (due to the remote venue location near Hemel Hempstead, public transport is limited/unavailable for shift patterns). Benefits Package Holiday: 20 days paid annual leave + bank holidays. Facilities: Free access to full on-site gym and swimming pool facilities. Development: Continuous training and structured career progression pathways. Perks: Access to company pension scheme and health care schemes. JBRP1_UKTJ

Group Operations Director - The Venues Collection | Full-Time / Permanent Competitive salary + excellent benefits including company car, healthcare, wellbeing support, 27 days' annual leave plus bank holidays, life assurance, meals on duty, and more. About the role... The Group Operations Director is responsible for the overall operational leadership of the venues, ensuring sales, profitability and guest satisfaction are maximised through high-performing on-site teams. They will establish and maintain consistent standards across the portfolio, ensuring all venues operate in line with company policies, procedures, brand standards and legislative requirements, while supporting the wider objectives of The Venues Collection, Levy UK and Compass Group. A key part of the role is leading, coaching and developing teams to continually improve operational performance and enhance the guest experience. Working closely with the Group Head Chef, the Group Operations Director will also shape and evolve the food and beverage offering, ensuring seasonal menus reflect Levy's food philosophy while meeting the diverse needs of The Venues Collection's varied client base. We are Levy We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet. Trusted by some of the worlds most iconic stadiums, entertainment venues, and major events from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and Excel London we bring experiences to life with passion and precision. Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities. We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations. Operations Director - The Role Operations and Standards: To be responsible for all group operational standards - setting the 'core' standards and documenting them to ensure everyone is aware. Also allowing the venues the opportunity to enhance the guest experience, within reason and as appropriate. To ensure all venues are operating to the required company and brand standards and to follow up on any issues identified, supporting the venues with drawing up actions plans accordingly. Introducing a measurement tool that shares results across all venues and departments. In conjunction with the Group Head Chef ensure the food offering is regularly reviewed in line with Levy's requirements, whilst geared to The Venues Collection different client requirements. Responsible for the beverage offering across the portfolio, that's in line with Levy's requirements, whilst geared to The Venues Collection different clients. In conjunction with the Group Estate Manager ensure there is a planned maintenance schedule for all venues that continually improves the guests experience, that is in line with budget expectations. Maintain high levels of guest satisfaction by overseeing the guest feedback processes and sending out monthly reports to the business, Maintain the hotel's operations and facilities, ensuring Company and Regulatory health and safety standards are upheld. Be present at 'key' events to ensure the venue delivers to expectations. People Management: Foster a positive, inclusive and collaborative work environment, focusing on employee motivation, engagement and fulfilment. Support the training and development of the Venue Regional Managers / General Managers, Ops Managers and HOD's, encouraging growth, promotion and succession planning. Provide strong strategic leadership to all direct reports. Maintain effective, regular one to ones and annual appraisal reviews. To be involved in in any recruitment and termination decisions at HOD level and above at all venues, supporting the interview process. Manage poor employee performance, conduct or absence in line with Company processes for direct reports. Hold monthly one to one meetings with the Group Head Chef and Group Estate Manager, setting clear objectives in line with the business needs. Attend each venue at least once a month, incorporating a catch up with the GM and senior team on site. Financial Performance: Support the Regional General Managers / General Managers to monitor and analyse the hotel's financial performance, including revenue and payroll costs. Support the venues to develop and execute their strategy and cost saving initiatives to achieve budget and profit targets. Participate in the monthly business review calls to review financial performance, guest satisfaction and compliance. Commercial: Work closely with the Regional General Managers / General Managers to develop and implement long and short-term strategies for the venue's growth, development and overall success. With a key focus on F&B sales. Attend the quarterly commercial reviews with the SLT, participating accordingly. From time to time, to participate in the venues forecast review / sales strategy meetings and provide guidance in terms of forecast accuracy and achieving budgets / profit targets. Identify opportunities for new services, partnerships, or market segments to enhance profitability. Stay informed about industry trends, competitors, and local market conditions to maintain a competitive edge. Ensure venues adopt all group initiatives to the required standard. Compliance & Safety: Ensure compliance with all Company and legislative regulations, including but not limited to; employment law, food safety, health and safety, liquor license and environmental health. In conjunction with the Group Estate Manager ensure venues adhere to all Compass requirements in terms of sustainability, ISAQAR and health and safety records. What we're looking for Leadership & Team Management across multiple sites: Strong ability to lead and motivate a diverse team. Communication: Excellent interpersonal and communication skills, both verbal and written with high levels of emotional intelligence. Problem Solving: Quick and effective decision-making in high-pressure situations. Financial Acumen: Strong understanding of hotel financial management and reporting. Customer Service Focus: Passion for delivering high-quality guest experiences with a bias to F&B. Attention to Detail: Ability to ensure that all aspects of the hotel's operations run smoothly. Regional General Manager experience. Experience of a branded hotel environment and hotel opening are desirable, due to potential future contracts. What you'll get in return Competitive salary with bonus, company car and full company benefits 27 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme Healthcare & wellbeing: Aviva Digicare, Bupa Medical Mental health support: 24/7 Employee Assistance Programme Family benefits: Enhanced maternity, paternity, and adoption leave. 2 days additional leave after returning from maternity leave, day off for your babys first birthday, enhanced family leave Perks & discounts: Shopping, entertainment, and travel discounts, 20% off Nuffield Health and 10% off PureGym memberships Financial wellbeing: Pension scheme, Life Assurance, preferred rates on salary finance products Development opportunities: Professional subscriptions, ongoing training and structured career pathways Meals on duty included Why Join Us? Levy UK & Ireland is part of Compass Group, the worlds largest catering company, and a vibrant leader in hospitality. We believe in celebrating individuality and building inclusive teams where everyone feels they belong. Our diverse team fuels creativity, innovation, and excellence. We are proud to be an equal opportunities employer and welcome candidates from all backgrounds to join us in creating a supportive, empowering workplace where everyone can thrive. Part of Compass Group UK&I, we are a grouping of seven easily accessible event spaces with hotel-like residential and leisure facilities, which all sit under the brand name The Venues Collection. Located across the UK, our venues all feature stylish and individual event spaces, including both contemporary and historic meeting areas. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. 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/0708/439500/52825490/SU #Venues Collection 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_UKTJ

Contract details: Working weeks: This is a term time only role, working 33 weeks per year. Working hours: Average of 40 per week, 5 days out of 7 across a 3-week rota including evenings and weekends. Split shifts may be required The environment: Harrow School is situated within a beautiful site in Harrow on the Hill, northwest London, and is one of the best-known schools in the world, with around 830 boys studying at Harrow. The School's Catering Department has over 60 staff led by the Head of Catering, the Catering Manager and the Executive Head Chef, supported by various chefs and kitchen porters. The team produces over 3,000 meals per day during term time and over 25,000 packed meals per year. The School also caters for sports teas, open days, parents' meetings, departmental dinners, working lunches, and provides high-end hospitality for events such as wedding receptions and conferences. The role: You will assist the Hospitality Manager with the coordination and delivery of House and School events, as well as broader catering operations across the school. Working collaboratively with Catering colleagues and other departments, you will help ensure hospitality services are delivered efficiently, professionally, and with a strong focus on customer experience. You will also be responsible for managing and serving the Fieldhouse Club Bar during the cricket season and will provide operational support across all catering areas, including the Dining Hall, when required. The job description on the School's website will give more details. The skills: You will enjoy taking a hands-on approach to the role and will bring experience of working in a front-line, customer-facing and fast-paced environment. You will have strong organisational and IT skills, with the ability to work effectively both in the Catering office and across School venues. You will be flexible, adaptable and committed to delivering consistently high standards of service. The benefits include: • free lunch when working a full day • free parking • automatic enrolment in the School's pension scheme • use of the School's sports facilities such as the swimming pool, gym, and running track. • subsidised membership of the tennis, golf, angling and social clubs. Equality, diversity and inclusion are values that are important to us at Harrow. We believe in diversity of thought and actively welcome everyone regardless of their background to bring their valuable and relevant skills to our community. Harrow School is committed to promoting and safeguarding the welfare of children and young people and expects all staff and volunteers to adhere to and ensure compliance with the School's Safeguarding and Child Protection policies and procedures at all times. In the event of a successful application, candidates will be required to undergo child protection screening appropriate to the post, including, but not limited to, reference checks with past employers, an Enhanced Disclosure and Barring Service check (including Children's Barred List information) and prohibition checks. No member of staff will be able to start until these checks are complete and this process takes, on average, a month. Please plan accordingly. This post is exempt from the Rehabilitation of Offenders Act 1974 and therefore all convictions and cautions, reprimands and final warnings (including those which would normally be considered as “spent” under the Act) must be declared, subject to the DBS filtering rules. It is a criminal offence for any person who is barred from working with children to attempt to apply for a position at the Harrow School. Please refer to the School's Recruitment, Selection and Disclosure Policy for more details. TPBN1_UKTJ

Apprentice Chef From £27,989 per year Catering with impact.

Job Description X6 Staff Dining Chef de Parties needed! Earn over £35k!!/n /n /n Looking for a chef role that gives you more time outside of work? As our Chef de Partie, you'll work alongside the Head Chef in a friendly team, supporting both staff dining function in high volume contract catering s

Job Description Senior Head Chef Events Kitchen £55,000 - £59,000 + Paid Overtime & Extensive benefits South West London /n Were recruiting for an experienced Senior Head Chef to join a high-profile events catering business based in South West London.

Apprentice Chef From £27,989 per year Catering with impact.