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Event Manager – Unique Event Catering Company Location: South London Salary: Up to £40,000 We are excited to be working with a unique event catering company who deliver events in various central London locations and they are looking for an Event Manager to join their team. Our client is seeking an organised and personable individual from a high-end catering background, with experience in working across Unique Venues of London. KEY RESPONSIBLITIES: Respond to all customer enquiries in a timely manner Attend tastings, venue meetings and site visits Work closely with other department to ensure smooth running of all events Maintaining, building and sustaining relationships with key accounts, venues and suppliers Produce all event administration Full event planning and on the day management Managing client budget and ensure all jobs are quoted correctly EXPERIENCE: Experience working for a high-end caterer, across Unique Venues of London Excellent communication skills Ability to work in a team Proven ability to achieve sales targets Pro-active, with lots of initiative and energy Excellent planner, showing good organisation and event coordination skills Smart, presentable, highly professional and with a welcoming personality If you are keen to discuss the details further, please apply today or send your cv to Get social……. / https:/// Tweet us @COREcruitment TPBN1_UKCT

Managing Flat Iron Square street food kitchen kiosk requires a unique blend of high-level logistics and culinary versatility. Unlike a traditional head chef, this role focuses on the synchronization of different brands and cuisines under one roof. Job Title: Kitchen Manager Position Summary The Kitchen Manager is responsible for overseeing the daily operations of a high-volume facility producing multiple distinct culinary brands simultaneously including pizza, fried chicken and Greek Souvlaki. You will ensure that each brand maintains its specific standards, quality, and plating while optimizing shared labour and equipment. The goal is to maximize throughput without sacrificing the integrity of any individual concept. Key Responsibilities 1. Operational Excellence Production Synchronization: Manage the flow of orders across multiple KDS systems or integrated tablets to ensure timing is aligned for pickup and delivery. Resource Allocation: Dynamically assign kitchen staff to different "stations" or brands based on fluctuating demand throughout the shift. Inventory Integration: Manage a complex inventory system where ingredients may be shared across some brands (e.g., produce) but remain exclusive to others (e.g., proprietary sauces). 2. Quality & Brand Control Standardization: Ensure every dish follows exact recipe specifications for multiple brands, preventing "flavour bleed" between different cuisines. Presentation: Maintain the specific packaging and garnishing standards unique to each menu. Health & Safety: Maintain rigorous food safety standards (HACCP) across all preparation areas. 3. Leadership & Training Cross-Training: Develop a versatile team capable of pivoting between different cooking styles (e.g., switching from charcoal grilling to pizza-stretching). Performance Metrics: Monitor KPIs such as "ticket time per brand," "order accuracy," and "food waste percentages." Required Skills & Qualifications Category Requirement Experience 35 years in high-volume kitchen management (Banqueting, Catering, or Ghost Kitchens preferred). Technical Proficiency with KDS (Kitchen Display Systems) and digital stock management systems (Marketman, Nory) Logistics Strong grasp of supply chain management and "just-in-time" prep cycles. Certifications Valid Food Hygiene Level 2 or higher certification The Ideal Candidate You are a "culinary air traffic controller." You thrive in environments where the printer never stops, and you have the mental agility to jump from a burger concept to a sushi concept without missing a beat. You value data as much as flavour and understand that in a multi-menu environment, consistency is the ultimate metric. Work Environment High-pressure, fast-paced setting. Requirement to stand for long periods. Exposure to various kitchen environments (walk-in freezers to high-heat grill lines). TPBN1_UKCT