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Would you like to join Europe's leading premium health and wellness group? Our team members are the ambassadors of our business and the heart of what we do. W e are on the look out for a passionate Chef to join our team! You'll learn new skills, work with great people and be an integral part of our food development journey . We use quality ingredients from approved suppliers and locally sourced where possible. We'll also listen to you and let you share ideas for menu additions which you feel would work in our clubs through our Chef Forums. We create an environment where our teams feel a sense of belonging, an environment where they can thrive, both physically and mentally whilst fulfilling their full potential. Some of our perks : • Free Club Membership for you and your family!, • Discount on food and drinks., • Discounts on Swimming, Tennis Lessons, and Personal Training., • Opportunities for Career Advancement through internal training and development., • Wagestream App : Get paid on demand !, • Access to our Benefits Suite . About you : As a Chef , we are looking for someone who: • Has strong knowledge of food safety and h ealth and s afety regulations ., • A"self-motivated individual who takes pride in producing great quality food., • Happy to work individually as well as part of a team., • Passionate about customer service Join us and help us create a thriving and inclusive culture . Together, we're m ore than a C lub!

£32,000£35,000 DOE + approx. £34k service charge A well-established and busy riverside gastro pub/hotel in Henley-on-Thames is looking for a reliable Chef de Partie to join their friendly long-standing kitchen team. The kitchen focuses on fresh British pub food using quality ingredients burgers, grills, sandwiches, pasta dishes, traditional pub classics and summer BBQ specials. This is not fine din... ZIPC1_UKTJ

Blue Arrow are recruiting for an experienced Chef to take on a permanent role with our client in the Erdington area of Birmingham. Based predominantly in their newly opened site, your main duties and responsibilities will include: Food Preparation • Create menus and meals to reflect the diversity of our patients, identifying allergens and costings for each recipe provided to ensure consistency and comp... ZIPC1_UKTJ

Join Our Team at Busy Bees – Leading Nursery Group in the UK \n Are you passionate about cooking and providing nutritious meals for young children? As an Assistant Chef at Busy Bees, you’ll be a key part of our kitchen team, preparing healthy meals that support children's growth and development. This is an exciting opportunity to work in a nurturing environment where you will contribute to the wellbeing of children while gaining valuable experience in catering within the early years sector. \n About Us Busy Bees is the UK's leading nursery group, with nearly 400 nurseries across the UK and more overseas. We are dedicated to giving every child the best start in life and are proud to have won awards for our workplace culture. At Busy Bees, we ensure that every member of our team feels heard, valued, and nurtured. \n Why Work at Busy Bees? We offer a supportive environment that empowers you to create engaging, educational spaces where children can thrive. As part of our team, you’ll be introduced to our unique Bee Curious curriculum, designed to foster curiosity and confidence in young learners. \n Our Charitable Commitment Through our partnership with BBC Children in Need, we offer fantastic opportunities for community involvement and fundraising to support children's lives. About our Nursery Busy Bees Birmingham Dartmouth Circus is an Ofsted-rated Good nursery with a capacity of 77, supported by a longstanding team passionate about providing children with the best start in life. Conveniently located just a 5-minute walk from Aston University, the nursery is well-connected by bus services to the city centre. Staff members benefit from free lunches and free parking, fostering a positive and supportive work environment. Busy Bees Benefits \n\n • Competitive salary\n, • Ongoing professional development and career progression \n, • Our ‘Hive’ benefits and wellbeing hub, with discounts across a huge range of retailers \n, • Up to 28 days holiday per year (including bank holidays)\n, • Your birthday off – it’s our gift to you!\n, • 25% childcare discount \n, • Enhanced family leave and return to work bonus\n, • Menopause support through Peppy \n, • Financial support through Salary Finance \n, • Employee Assistance Programme and Mental Health First Aiders\n, • Cycle to Work scheme \n, • Easy access to your workplace pension through Cushon\n Key Responsibilities: \n\n • Prepare healthy, nutritious meals that meet dietary requirements for children.\n, • Support the Chef in overseeing kitchen operations and maintaining food safety and hygiene standards.\n, • Ensure kitchen inventory is well-maintained and assist with ordering and stock management.\n, • Support meal preparation and assist in the cleaning and maintenance of kitchen equipment.\nIdeal Candidate, • Ideally experience in leadership within early years settings., • Strong mentoring and problem-solving skills., • Ability to drive improvements and ensure compliance.If you have a passion for leading teams and supporting quality education, apply today!

What we look for in a Sous Chef:. As a deputy to the Head Chef, you will take full control of the kitchen when they are away. A creative Sous Chef who can bring new ideas and create fresh dishes.

What we look for in a Chef de Partie:. Support and work alongside talented chefs.

What we look for in a Chef de Partie:. Support and work alongside talented chefs.

Conference & Events Sales Executive - Sutton Coldfield. As a C&E Sales Executive you will be responsible for supporting the sales team to achieve their targets in line with budget. In partnership with The Burnt Chef Project, we offer mental health support and funded counselling, alongside life assur

What we look for in a Sous Chef:. As a deputy to the Head Chef, you will take full control of the kitchen when they are away. A creative Sous Chef who can bring new ideas and create fresh dishes.

Chef De Partie - 40 hours per week - Birmingham. Chef De Partie - 40 hours per week Send to a Friend Apply Now Salary: 13.

This is an exciting opportunity for an experienced Sous Chef ready to step up or an established Senior Sous Chef seeking a new challenge in a high-quality hotel and spa environment. We are looking for a passionate and driven Senior Sous Chef to support our Head Chef in leading the kitchen team. Prov

Site Reliability Engineer (DV, NPPV3 cleared) – £600/day – Inside IR35 – 12 Month Contract – Birmingham – SCC Flex Contract We are looking for an experienced Site Reliability Engineer (DV, NPPV3 cleared) to support highly secure, business‑critical systems in Birmingham, working across Linux environments, cloud and on‑prem infrastructure, container platforms (Docker/Kubernetes), CI/CD pipelines and enterprise monitoring tools. Your responsibilities as the Site Reliability Engineer (DV, NPPV3 cleared): • Maintain and improve the reliability, availability, scalability and performance of critical production systems., • Design, implement and optimise monitoring, alerting and observability solutions., • Lead incident management, root cause analysis and post‑incident reviews in line with SRE best practices., • Build and enhance CI/CD pipelines to support safe, repeatable deployments., • Automate operational tasks to reduce toil and improve system stability., • Work closely with DevOps, Platform, Security and Development teams in a highly regulated environment., • Support capacity planning, performance tuning, disaster recovery and business continuity planning., • Produce and maintain clear technical documentation and operational runbooks. As a successful Site Reliability Engineer (DV, NPPV3 cleared), you will have: • Proven experience working as a Site Reliability Engineer, DevOps Engineer or similar role., • Active DV clearance and NPPV3 clearance (both essential)., • Strong Linux system administration experience in enterprise environments., • Experience with cloud and platform technologies such as AWS, Azure or private cloud platforms., • Hands‑on experience with containerisation and orchestration (Docker, Kubernetes, OpenShift)., • Strong knowledge of monitoring and observability tools such as Prometheus, Grafana, ELK / OpenSearch, Splunk or Datadog., • Experience with infrastructure as code tools including Terraform, Ansible, Puppet or Chef., • Scripting and automation skills using Bash, Python, PowerShell or Go., • Experience supporting CI/CD tooling such as Jenkins, GitLab CI, GitHub Actions or Azure DevOps., • Strong understanding of networking, security principles and access controls in secure environments., • Ability to troubleshoot complex, distributed systems under pressure. If you are a Site Reliability Engineer (DV, NPPV3 cleared) looking for a high-impact contract in a secure Birmingham-based environment, we would love to hear from you. Apply today — professional references required. NOTE: At SCC, we take the privacy and security of your information very seriously. Any information we hold will be handled in accordance with current data protection legislation. Upon submitting your application, SCC will process your information in line with our privacy policy, which can be found on our website under Legal Privacy Notice Flexible Resourcing.

Person in Charge - Fazenda Birmingham Benefits of being a Person in Charge at Fazenda: • Christmas Day and New Year's Day closures to guarantee you time with your loved ones., • 100% of service charges are shared amongst you and your restaurant team members., • Free meals during your shift breaks., • 50% discount when dining socially., • Sustenance budget for healthy snacks whilst working., • Complimentary meal for two annually to celebrate your work anniversary with us and thank you for your dedication to our team., • Employee assistance programme with Hospitality Action. About The Role of Person in Charge We are looking for a personable and conscientious chef to join our team as our Kitchen Person in Charge. As a rodizio restaurant our back of house teams are split in to two; the kitchen and the grill. Our meats are prepared and cooked in the grill section by the grill team, whilst the kitchen team take responsibility for creating our side dishes, desserts and vegetarian options to be delivered to our guests. As the Person in Charge you will oversee the running of the kitchen, ensuring high levels of guest care at all times, our kitchen prepared dishes are cooked to the highest standards as well as acting as a role model for your team. We believe that it is our people that make the difference and help us stand out as being the best. If you are passionate, warm and genuine, we want to hear from you. You will need to be a strong communicator, a team player, have the willingness to learn, show great initiative and share our values of providing the highest quality of service and products to all of our guests. What we expect from our Person in Charge The ideal Person in Charge will possess: • Management experience in a kitchen environment, • A passion for preparing creative and attractively presented dishes, • A high level of product and food hygiene knowledge, • A clean-as-you-go approach and natural concern for cleanliness and hygiene, • A strong understanding of and belief in teamwork, • An understanding of the importance of stock control and wage budgets while ensuring the customer experience is never compromised, • A proactive leadership style and good people skills, adaptive to a diverse working environment, • Inspiring - sharing your passion for the brand and experience with both our team and guests, • Resilience - operating in this sector is challenging. Therefore, you will need to stay positive with a glass half full mentality, • Compassion - a real people person. Someone who can build relationships with colleagues and candidates with ease, • Ownership - able to manage competing demands and deliver results At Fazenda, we are proud to offer an authentic Churrasco Experience, from the Pampas of Southern Brazil to the UK. Offering continuous table-side service of the finest grilled meats, our mission is to elevate rodizio dining to unparalleled heights. A place where provenance, quality and tradition meets modern sophistication, we pride ourselves on excellence in delivery through exceptional service and a highly-knowledgeable team. Founded in 2010 in Leeds, Yorkshire - we have established ourselves as one of the leading operators in South American cuisine, having expanding our award-winning brand across major cities in the UK.

Commis chef - 40 Hours per week - Birmingham Commis chef - 40 Hours per week Send to a Friend Apply Now Salary: 12.75 per hour Department: Sky Kitchen Location: Birmingham Published: 08 May 2026 Brand: Resorts World Birmingham Closing Date: 21/05/2026 Resorts World is a leisure destination owned by Genting UK Ltd. Genting owns and operates many exciting brands within the centre, including Resorts World Casino, Santai Spa, Genting Hotel, Sky Bar & Restaurant, High Line Bar, The World Bar, The Sports Bar and a thriving meeting and events business. Located opposite the Resorts World Arena and the NEC, Resorts World is part of a busy campus that attracts millions of consumers every year to a diverse range of concerts, exhibitions and events. A vibrant destination with a beautiful lakeside location, it offers a fun and fast-paced working environment. As an inclusive and diverse employer, we celebrate individuality and value the contribution that each person brings to our workplace. We continue to gain an understanding of the needs and requirements of our customers, colleagues and prospects and actively embrace and accommodate these. If you require any support in relation to your interview, such as guidance, advice or any adjustments, please contact us. Assisting with the smooth running of the kitchen preparation areas. Assisting in food production. Assisting in producing menu ideas. Maintaining the kitchen work areas in accordance with HACCP regulations. Storing away all crockery, cutlery, glassware and handling with great care. Making sure that all kitchen equipment, including food mixers, fridges and cookers are in good working order. Reporting any faulty equipment to the Duty Manager. Keeping the storerooms well stocked and organised at all times. What is a Genting Employee? At Genting it’s important that we find and keep the best people that can do the job. However, although finding the right skills and experience for the job is vital, it is just as important that our new team members are able to behave in the way that we expect of all our employees and that they live and breathe our values. Genting focuses on recruiting high calibre and outgoing candidates from the widest fields possible who are as excited about our brands as we are and want to work and grow with a leading global player in the leisure, casino and hospitality sector. So what are we looking for I hear you ask? If you feel you tick the below boxes then we would like to hear from you! • Are enthused about working for Genting, and strongly believe in our values, • Demonstrate a positive, can-do attitude, • Have outstanding customer service skills, • Are friendly, helpful and supportive towards all team members, • Take pride in their appearance, • Reliable and hard working, • Are flexible to fit in with our 24 hour business, • Online Discount portal, • A range of “flexible benefits”* you can pick and choose from such as: extra holiday purchase, dental insurance, Company funded Health Cash Plan, critical illness cover and travel insurance., • Life Cover, • Numerous discounts across Resorts World Birmingham and the NEC Campus, • Discounts across the wider Genting UK brand, • Discounted on-site gym membership, • Discounted bus and rail passes with National Express, • Pension, • Uniform provided, • Employee Assistance Programme, • Free on-site parking We also continually looks at ways to reward and engage our employees through things like Lifestyle Vouchers, long service awards, team incentives and social fund, annual company Christmas present and Career progression through our online learning portal Genting Academy. *subject to eligibility

Regional Operations Manager \n\nBirmingham Area \n\nImpact Food Group (IFG) is one of England’s fastest-growing school food providers, serving around one million students every day across more than 1,500 schools. We are dedicated to delivering high-quality, nutritious meals that support student wellbeing and enjoyment. \n\nOur brands include Innovate, Cucina, Chapter One (Independent Schools), Hutchison, and Dolce, reflecting our breadth of experience and reach across the school catering sector. \n\nWe’re growing fast, and we’re looking for an experienced Operations Manager to oversee a portfolio of schools, supporting our teams and ensuring exceptional food, service, and operational standards. This is a field-based role, so you’ll need to be prepared to travel between sites.\n\nWhat You’ll Do:\n\nWe are looking for a self-motivated, resilient, and highly organised multi-site Operations Manager with a background in high-quality food catering services. As an Operations Manager, you’ll be the driving force behind multiple school kitchens, ensuring every site runs smoothly:\n\nLead, motivate, and develop your teams to deliver outstanding results\n\t\nBuild strong relationships with clients, suppliers, and stakeholders\n\t\nMonitor and improve operational performance across your portfolio\n\t\nEnsure food quality, hygiene, and compliance standards are consistently met\n\t\nManage financial performance, including budgets, commercial and fixed-price contracts\n\t\nSupport Chef Managers with recruitment, HR, and day-to-day operations\n\t\nPresent data, reports, and insights to demonstrate operational success\n\nWho We’re Looking For\n\nYou’re a hands-on, results-driven manager who thrives in a fast-paced environment. You’ll have:\n\nExperience as an Area Manager or Operations Manager in contract or retail catering, managing at least 8 sites\n\t\nA proven track record of leading multi-site teams, with strong people management skills\n\t\nConfidence communicating with everyone—from kitchen teams to senior stakeholders\n\t\nExcellent organisational skills and the ability to prioritise effectively\n\t\nStrong proficiency with Office tools, spreadsheets, and presentations\n\t\nA passion for fresh, contemporary food and delivering outstanding service\n\nWe’re looking for someone who leads by example, motivates teams, and genuinely cares about people and food.\n\nWhat’s in It For You\n\nWe don’t just offer a job, we offer a career you can be proud of:\n\n25 days paid annual leave plus bank holidays\n\t\nLife assurance and company pension\n\t\nHealthcare\n\t\nAccess to our online learning and development platform\n\t\nEmployee wellbeing programme\n\t\nSalary sacrifice electric car scheme\n\t\nIFG Rewards high-street discounts\n\t\nAnnual Summer Party with company awards\n\nIf you’re ready to lead high-performing teams, make a real impact, and take your career to the next level, we’d love to hear from you!\n\nPlease note: An interview and assessment will be part of the recruitment process.\n\nIFG are committed to the safeguarding of children, and our employees share this commitment. Successful candidates are required to undergo an enhanced DBS disclosure and children’s barred list check, which IFG will pay for.\n\nWe are a committed equal opportunities employer - if you require any assistance for the interview process, please detail within your application. All information is kept confidential and in compliance with GDPR requirements

Chef De Partie - 40 hours per week - Birmingham Key Competencies: Management of a section during service Keep high hygiene standards Follow the stock rotation Manage M.E.P Prepare and finish specific dishes to the highest standards at the appropriate times in the required quantities in a cost effective manner Check food products received and to store according to company procedure Skills and Experience required: Previous experience in a similar role is required Be able to work in a pressured environment Work well in a team with good communication skills Be creative but also need to be able to follow recipes Understanding of various cooking methods, ingredients, equipment and procedures. Accuracy and speed in handling emergency situations and providing solutions. Familiar with industry's best practices • Online Discount portal, • A range of "flexible benefits"* you can pick and choose from such as: extra holiday purchase, dental insurance, Company funded Health Cash Plan, critical illness cover and travel insurance., • Life Cover, • Numerous discounts across Resorts World Birmingham and the NEC Campus, • Discounts across the wider Genting UK brand, • Discounted on-site gym membership, • Discounted bus and rail passes with National Express, • Pension, • Uniform provided, • Employee Assistance Programme, • Free on-site parking We also continually looks at ways to reward and engage our employees through things like Lifestyle Vouchers, long service awards, team incentives and social fund, annual company Christmas present and Career progression through our online learning portal Genting Academy. *subject to eligibility Resorts World is a leisure destination owned by Genting UK Ltd. Genting owns and operates many exciting brands within the centre, including Resorts World Casino, Santai Spa, Genting Hotel, Sky Bar & Restaurant, High Line Bar, The World Bar, The Sports Bar and a thriving meeting and events business. Located opposite the Resorts World Arena and the NEC, Resorts World is part of a busy campus that attracts millions of consumers every year to a diverse range of concerts, exhibitions and events. A vibrant destination with a beautiful lakeside location, it offers a fun and fast-paced working environment. As an inclusive and diverse employer, we celebrate individuality and value the contribution that each person brings to our workplace. We continue to gain an understanding of the needs and requirements of our customers, colleagues and prospects and actively embrace and accommodate these. If you require any support in relation to your interview, such as guidance, advice or any adjustments, please contact us.

You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. Overtime pay for every hour worked over contracted hours!. You are probably an existing Sous Chef, or perhaps a Junior Sous Chef/Assistant

This could be the next step for you into a Senior Sous Chef role - we actively encourage internal development and progression. Junior Sous Chef, Hotel Du Vin - Birmingham. Junior Sous Chef, Hotel du Vin.

You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. You are probably an existing Sous Chef, or perhaps a Junior Sous Chef/Assistant Kitchen Manager that is looking to take the next step in t

To ensure the correct preparation, cooking and presentation of food the highest standards in conjunction with section head. To report all breakages and accidents to the Executive Chef or Sous Chef. The team work hard to develop chefs at every level and this is an exciting time to be part of new culi

Assistant Head Chef - UK - Birmingham. Having the ability to run the kitchen in the head chefs absence. Stepping into the Head Chef's shoes whilst they're away, running the kitchen and leading the team to deliver exceptional food, whilst ensuring maximum profitability.

This could be the next step for you into a Sous Chef role - we actively encourage internal development and progression. Cycle to work scheme - save up to 40% on a wide range of bikes. Healthcare Cash Plans - dental, optical, medical and more available from 5 per month.

Alongside the Head Chef, ultimate responsibility for ensuring all risk assessments & HACCP in the departments you are in are up to date in your area, and that any new risks are highlighted and a copy of these given to the Hotel Manager for review. In the absence of the Head Chef/Second Chef, ensure

A DAY IN THE LIFE OF A COMMIS CHEF AT OUR HOTEL. Work alongside senior chefs in all sections, gaining hands-on experience and refining essential cooking techniques. Help with kitchen inventory by preparing ingredients, monitoring stock levels, and informing chefs when supplies are low.

You play a key part in delivering No1 Lounges food offering to a great standard every time. Refer a friend to No1 Lounges and receive £300 when they pass probation.

You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. As Sous Chef, you'll be the Head Chefs' go-to for support, leading and engaging the kitchen team to deliver 14 great shifts week in, week

It'll be your responsibility to make each dish to spec, in a clean and safe kitchen, and to follow the lead of your Head Chef to make sure all prep and par is completed for each shift. You may already have some kitchen experience as either a Kitchen Porter/Kitchen Assistant/Commis Chef, or this migh

Kitchen & Chefs roles - register your interest now. For Chef de Partie role previous experince in leading a kitchen team is necessary. Seasonal chef roles - Birmingham Airport - Birmingham.

Sous Chef | Somerset / Shropshire | Permanent \n\nWe’re looking for Sous Chefs to join our client!\n \nAre you experienced in preparing traditional British cuisine using fresh ingredients? \nCan you work effectively as part of a team in a fast-paced kitchen environment? \nAre you happy to work evenings and weekends in a hospitality setting? If so, this could be the perfect opportunity for you.\n\n PLEASE NOTE: To be considered for this role, you must be open to relocating if you are not based locally. Live-in accommodation is available.\n\n About the Role\n Our client is seeking skilled and reliable Sous Chefs to join their team in beautiful countryside locations. You will be working in a professional kitchen preparing traditional British menus, including breakfast, packed lunches, and three-course evening meals served banqueting-style.\n\n Locations & Salary: \nSelworthy, Somerset – £31,411 per year (45 hours per week) \nChurch Stretton, Shropshire – £31,911 per year (45 hours per week) Tips: Equal share of tips paid monthly\n\n Working Hours: \nVarious shifts across the week \nFlexibility required, including evenings (typically finishing around 9pm) and weekends Benefits: \nLive-in accommodation available \nEqual share of monthly tips \nFree uniform \n28 days holiday (including bank holidays, pro rata) \nPension contributions \nVolunteer day \nGroup life assurance \nCinema and online shopping discounts \nCycle to Work scheme \nDiscounted gym membership \nVirtual GP access \n24/7 health & wellbeing support (including counselling services) \nExclusive discounts on holidays for you, friends, and family \nAnnual familiarisation stay at one of the company’s country houses Accommodation \nLive-in available: £190.50 – £254 per month\n (includes bills, meals, laundry, and Wi-Fi) \nAccess to kitchen and laundry facilities Key Duties \nPreparing and cooking high-quality meals using fresh ingredients \nAssisting in delivering breakfast, packed lunches, and evening service \nMaintaining high standards of food hygiene and presentation \nSupporting the Head Chef and working closely with the kitchen team Experience Required \nPrevious experience as a Sous Chef or in a similar role \nExperience with fresh ingredients and traditional British cuisine \nAbility to work well within a team \nGood attitude, reliability, and flexibility This role is based in Somerset or Shropshire. However, with live-in accommodation and support, relocation is made easy.\n\n If you’re a passionate chef ready for your next opportunity, apply today and join a friendly, professional team in a stunning countryside setting

If flexibility is what you value most, this is your chance to work top-tier events while choosing exactly when you work. Event Chef opportunities are available across standout venues in and around Birmingham. Apply now. \n\nExpect everything from large scale banqueting to festival cooking and opportunities to work alongside Michelin level teams – ideal for building experience and growing your skill set. \n\nWe’re recruiting for temporary, part time and permanent positions across VIP sporting events, major festivals, large functions and premium dining experiences. \n\nWhat’s on offer: \n\n£14.50–£19.50 per hour depending on experience \n\nWeekly pay \n\nPaid travel and accommodation for out-of-area events \n\nOpportunities for CDPs, Sous Chefs and Head Chefs \n\nA packed season of events and high-end venues \n\nHands-on experience across a huge range of kitchen styles \n\nJubilee has supported event chefs for over 20 years, providing consistent work and access to some of the most exciting kitchens in the UK. \n\nIf you’re passionate, dependable, and ready to get your earnings cooking, we’d love to hear from you. \n\nApply today to join our Events Team

Here at Pertemps Network Catering, we are currently recruiting for an experienced Cook & Chef to work on a temporary basis with our clients based in Hockley, Birmingham\n\nHours: 10am - 6pm \nDays: Monday- Friday\nEnhanced DBS needed - we can process \n\nWorking byself you will be responsible for preparing well-balanced and appetising meals for upto 20 residents, with a strong emphasis on fresh produce.\nResponsibilities:\n\nPrepare and cook lunch & evening meal for the residents.\nOversee food production and cooking\nMaintain a clean and organised kitchen, adhering to all safety and hygiene regulations.\nOrder and manage food supplies to ensure the availability of fresh and high-quality ingredients.\nMonitor food quality, portion control, and minimise waste.\nEnsure proper maintenance of kitchen equipment and report any issues for repair.\nComply with health and safety regulations and food handling standards.\nAdapt menus to accommodate special dietary needs and allergies.Qualifications:\n\nGNVQ / NVQ LEVEL 2/3 \nFood Hygiene\nExtensive knowledge & working experience of Food Allergens Benefit:\n\nCompetitive salary of £16.25ph\nRegular working hours from Monday to Friday.\nOpportunity to contribute to the well-being and nutrition of the residents\nAlong with these roles we have other positions available which would suit candidates looking for regular full time hours or part time hours to fit around other commitments. \nPlease submit your CV or call for more information

Location: Offshore Military Barracks, North Sea (Off Scotland)\n\nSalary: Up to £17 per hour\n\nJob Type: Full-time, Rotational Contract\n\nRotation: 3 weeks on / 3 weeks off\n\nTravel: All travel paid\n\nJob Description\n\nWe are recruiting an experienced Chef de Partie to join a professional catering team at an offshore military barracks in the North Sea, just off the Scottish coast. This is a rare and exciting opportunity to work in contract catering, supporting the British Forces, while enjoying an excellent rotational work pattern and competitive pay.\n\nLiving and working offshore offers a unique island lifestyle that is both challenging and highly rewarding. This role is ideal for chefs seeking stability, structure, and a standout career experience outside traditional hospitality.\n\nKey Responsibilities\n\nPreparing and cooking high-quality meals for military personnel\n\t\nRunning a section and supporting senior kitchen staff\n\t\nWorking within a high-volume contract catering environment\n\t\nMaintaining strict food hygiene, HACCP, and health & safety standards\n\t\nWorking efficiently as part of a disciplined catering team\n\nCandidate Requirements\n\nProven experience as a Chef de Partie\n\t\nBackground in contract catering, large-scale kitchens, or similar environments (preferred)\n\t\nStrong food safety and hygiene knowledge\n\t\nReliable, flexible, and able to commit to offshore rotational work\n\t\nComfortable working in a remote / island location\n\nWhat We Offer\n\nUp to £17 per hour for the right candidate\n\t\n3 weeks on / 3 weeks off work-life balance\n\t\nAll transport and travel costs covered\n\t\nUnique experience working for and alongside the British Forces\n\t\nOpportunity for future roles across the UK and overseas\n\nApply Now\n\nIf you’re a Chef de Partie looking for a fresh challenge, excellent pay, and a truly different way of life, this offshore role offers a career-defining experience

Blue Arrow are recruiting for an experienced Chef to take on a permanent role with our client in the Erdington area of Birmingham.\n\nBased predominantly in their newly opened site, your main duties and responsibilities will include:\n\nFood Preparation\n\nCreate menus and meals to reflect the diversity of our patients, identifying allergens and costings for each recipe provided to ensure consistency and compliance. \nSource high quality ingredients within budgetary constraints.\nPlan and produce food and menus in line with IDDSI standards, ensuring that food looks and tastes appetising, that dietary requirement options are well catered for, including plant based, food intolerances/allergens and cultural requirements, and ensuring that quality and considerate service is achieved by accommodating patient's food preferences (likes and dislikes).\nEnsure that meals are delivered and served appropriately, in a safe and clean environment. including temperature of meals and with relevant portion sizes to meet patient appetites.\nMonitor stock levels, ensure appropriate rotation of stock.\nMonitor and implement methods to reduce waste and ensure cost efficiencies are followed.\nSafely use equipment within the kitchen, ensuring that the equipment is used in line with safety and user guidance and well maintained.\nEnsure the highest standards of food hygiene, kitchen hygiene and health and safety standards, including avoidance of cross contamination, rigid cleaning of the kitchen and all appliances and equipment, and keeping the kitchen tidy at all times, free of clutter and hazards.\nProvide ordered food and/or drinks for workers and meetingsWorkforce Supervision\n\nSupervise Catering Assistants and Volunteers, allocating duties where required and ensuring that they are aware of, and rigorously adhere to health, hygiene and safety standards.\nIn absence of senior staff ensure rotas provide adequate and safe cover for all shifts.\nCommunicate effectively in all verbal communications and also in written formats, including the use of applications such as Microsoft Word, Excel and email.Legislative Awareness\n\nTo have insightfulness and be able to follow HACCP and Food Hygiene management systems.\nUnderstand risk assessment process including COSHH, to be able to follow risk assessments and advise where control measures may need to be reviewed and updated.\nDemonstrate high levels of infection control including excellent hand hygiene, presentable appearance to assist in food safety legislation. \nEnsure legislative checks and records for all responsible areas are completed accurately and legibly. Records are maintained and accessible.\nTo ensure safe systems of work are followed and maintained in the catering department, ensuring compliance with all relevant statutory requirements which will include supporting senior staff in ensuring the catering team are familiar with health and safety relevant to their duties and have received the appropriate training in health and safety matters. \n\nOther Duties\n\nTo be flexible, able and willing to cover across the rota during times of absence including annual leave and other absences.\nWilling to participate in forums and groups, representing the wider Facilities team.\nWilling to participate in forums and groups, representing the wider Facilities team.\nReport any accidents, risks, concerns or proposed improvements to the Catering Manager.\nUndertake any duties identified by the Catering Manager, which are commensurate with the Chef role.\nOccasionally work in other sites to cover sickness & holiday absence.Education and Qualifications\n\nFood Hygiene L2\n City & Guilds in Professional Cookery to Level 2 or NVQ in Food Preparation and Food Service to Level 2.Desirable\n\nAllergens awareness\nLevel 3 Food HygieneKnowledge and Experience\n\nExperience working within a professional kitchen environment producing freshly made meals.\nExperience of setting menus and producing recipes.\nExperience of completing safety data information in line with legislation.\nBasic IT skills including use of Microsoft Office to produce Word and Excel documents.\nAn understanding of basic nutritional requirements.\nDemonstrable leadership experience\nKnowledge of COSHH legislation and how this relates to a kitchen environment\nKnowledge of HACCPs, including temperatures for safe hot and cold holding.Personal skills and attributes\n\nApproachable with an ability to all handle feedback in a positive and proactive way.\nCapable of professionally managing and resolving complaints.\nEmpathy - able to provide a caring and appropriate service to all patients regardless of their circumstances, backgrounds or health.\nResilient, able to demonstrate a calm and measured approach and work well under pressure.\nResilient, able to demonstrate a calm and measured approach and work well under pressure\nResilient, able to demonstrate a calm and measured approach and work well under pressure.\nResilient, able to demonstrate a calm and measured approach and work well under pressure.\nAbility to follow guidelines and proceduresSalary \n\n£32,816 per annum\n\nApplicants must pass an enhanced adult & child DBS check.\n\nClick APPLY to submit your CV\n\nBlue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people

To plan, procure, produce and serve high quality, freshly made, nutritious and well-presented food and refreshments to meet the needs of our patients, staff and visitors in a safe, well managed environment. The role is to provide food services including weekends and bank holidays during agreed work shift times. The role will be based primarily at Rookery Park Café, with some cover at 2 other sites. ENHANCED DBS REQUIRED \n\n39 hours per week – variable working hours. Must be able to work alternate Saturdays and Sundays.\n\nPrimary location – a new community café located in Rookery House, Rookery Park, Erdington but will be required when necessary to go to Erdington and Selly Park (expenses will be paid for Selly Park)\n\nFood Preparation · Create menus and meals to reflect the diversity of our patients, identifying allergens and costings for each recipe provided to ensure consistency and compliance. · Source high quality ingredients within budgetary constraints. · Plan and produce food and menus in line with IDDSI standards, ensuring that food looks and tastes appetising, that dietary requirement options are well catered for, including plant based, food intolerances/allergens and cultural requirements, and ensuring that quality and considerate service is achieved by accommodating patient’s food preferences (likes and dislikes). · Ensure that meals are delivered and served appropriately, in a safe and clean environment. including temperature of meals and with relevant portion sizes to meet patient appetites. · Monitor stock levels, ensure appropriate rotation of stock. · Monitor and implement methods to reduce waste and ensure cost efficiencies are followed. · Safely use equipment within the kitchen, ensuring that the equipment is used in line with safety and user guidance and well maintained. · Ensure the highest standards of food hygiene, kitchen hygiene and health and safety standards, including avoidance of cross contamination, rigid cleaning of the kitchen and all appliances and equipment, and keeping the kitchen tidy at all times, free of clutter and hazards. · Provide ordered food and/or drinks for hospice workers and meetings

Alliance Personnel are seeking a talented and experienced Chef to join one of clients based in Birmingham.\n\nJOB PURPOSE:\n\nTo be responsible for writing and cooking new products based on product briefs.\n\nRESPONSIBILITIES & DUTIES\n\n * To write, cook and present new product recipes in preparation for management approval.\n\n * To be responsible for tweaking and fine-tuning products to meet business needs.\n\n * To research and develop new product concepts relevant to the business needs.\n\n * To be able to communicate tweaks in recipes so management can make decisions on product viability.\n\n * To be responsible for bench marking existing products against competitors’ alternatives.\n\n * To be responsible for value engineering current products to meet an ever-demanding market.\n\nSKILLS & ATTRIBUTES\n\n * Must be a trained chef to a senior level.\n\n * Must have experience of developing recipes and products ideally for a manufacturing business.\n\n * Must have a passion and interest in food.\n\n * Must be computer literate.\n\n * Must be comfortable with handling and tasting all types of food.\n\nHOURS OF WORK\n\nFlexible 8:30am to 5:00pm Monday to Friday\n\nTEMP TO PERM

W e are on the look out for a passionate Chef to join our team!. We'll also listen to you and let you share ideas for menu additions which you feel would work in our clubs through our Chef Forums. As a Chef , we are looking for someone who:.

If you want to find out more about us, follow us on LinkedIn and Instagram @thelounges. Lounge, Cosy Club and Brightside. The best staff party - Loungefest.

Looking to build a career in hospitality leadership?.BCUSU is looking for a motivated and enthusiastic Kitchen Team Leader Apprentice to join our hospitality team across our busy student pub kitchen and pizza kitchen at Social Kitchen.This is an exciting opportunity to earn while you learn, gaining

Individual Restaurants has an exciting opportunity for a Chef De Partie. What are we looking for in our ideal Chef De Partie. What are we looking for in our ideal Chef De Partie.

You'll be supporting the Head Chef and Sous Chef to deliver 14 great shifts, ensuring the prep is done for each day and make each dish to spec. You are probably an existing a Junior Sous Chef or an experienced Chef that is looking to take the next step in their career. You will ideally have experien

Explore roles across our collection of 30+ restaurants, Piccolino, Restaurant Bar & Grill, Forbici and Riva Blu. Individual Restaurants is delighted to present a thrilling opportunity for an experienced Head Chef to join our team in Birmingham Piccolino the best Itailain in the City!. As the Head Ch

You are probably an existing Head Chef, Kitchen Manager or Sous Chef looking for your first step into a Head Chef role.

It's a no[1]brainer so you wonder why so many other places don't do it.We do it, and you'll be doing it with us - fresh, customer led, and with high-quality ingredients.You'll be supporting the Head Chef and Sous Chef to deliver 14 great shifts, ensuring the prep is done for each day and make each d

You'll be supporting the Head Chef and Sous Chef to deliver 14 great shifts, ensuring the prep is done for each day and make each dish to spec. You are probably an existing a Junior Sous Chef or an experienced Chef that is looking to take the next step in their career. You will ideally have experien

You'll be supporting the Head Chef and Sous Chef to deliver 14 great shifts, ensuring the prep is done for each day and make each dish to spec. You are probably an existing a Junior Sous Chef or an experienced Chef that is looking to take the next step in their career. You will ideally have experien

You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. As Sous Chef, you'll be the Head Chefs' go-to for support, leading and engaging the kitchen team to deliver 14 great shifts week in, week

You are probably an existing Head Chef, Kitchen Manager or Sous Chef looking for your first step into a Head Chef role.

With our structured training and supportive team environment, you'll grow your skills step by step - starting with one section as a Chef 1, building confidence across two as a Chef 2, and mastering all three to become a Chef 3. Are you ready to put your heart into every dish you create? At Prezzo It