Corporate chef jobs in United Kingdom - Page 2

Office Angels is looking for an enthusiastic Sous Chef in City of London to join a vibrant culinary team.

A catering company in Canary Wharf seeks an experienced Chef de Partie to join their high-end corporate team.

Canary Wharf, United Kingdom | Posted on 18/04/2026. Location: Canary Wharf, London, E14. Based at a flagship corporate office in Canary Wharf.

Corporate responsibility values are deeply ingrained in Mandarin Oriental’s culture, and sustainability implications are carefully considered with every decision across the Group, aligning our sustainable development efforts with the industry criteria set out by the GSTC. As a Chef de Rang at Mand

Head Chef Fine Dining & Hospitality, Central London £50k Monday to Friday only We are currently recruiting for an exceptional Head Chef to oversee the fine dining and hospitality at our clients site based in Central London. This prestigious place has an extremely busy hospitality and fine dining department. The food produced here is of Michelin standard and ranges from working lunches to canapés, events and sit down formal dinners. All food is freshly prepared using seasonal ingredients and flair for presentation is essential. What you will be doing: You will be responsible for the day to day running of the hospitality kitchen and all food produced within it Leading, managing and inspiring a large team as well as working as part of Creating and designing menus and dishes alongside the Group Exec Chef Involved in tasting, presentations and client meetings Ensure the food is maintained at a Michelin level and exceeds clients expectations in terms of presentation and taste Working hours will be Monday to Friday, approx. 40 hours per week What we are looking for: A Head Chef with a proven work background in fine dining ideally within a Michelin star or Rosette kitchen, 5* hotel or high standard corporate hospitality kitchen A good team leader able to manage, inspire and motivate a team PASSION! About food and ingredients as well as what you do Innovative and up to date with trends and concepts An exceptional eye for detail and presentation with flair and creativity Strong communication, organization and computer/admin skills Excellent financial Flexibility - able to adapt to business needs and last minute changes This is an amazing opportunity to join a great team and produce stunning food at the highest level. So if you have the passion and background required, please send your updated CV immediately. TPBN1_UKCT

Head Chef - Livery Hall & Events – £60K to £63K Looking for a Head Chef role where you can lead from the front, but still be supported by a strong senior team? We're recruiting a Head Chef for a prestigious London livery venue , delivering high-end events, fine dining and exclusive-use functions in a beautifully structured operation. This is a brilliant opportunity to step into a well-run kitchen, take real ownership of day-to-day operations, and be the driving force behind service when it matters most. The Offer £60,000 to £63,000 salary. 40-hour contract. Time off in lieu. Closed over Christmas (on top of holiday allowance). 26 days holiday + bank holidays (rising to 31). Up to 18% pension. Private medical, life assurance & income protection. Season ticket loan + salary sacrifice schemes. The Operation Prestigious, high-end livery venue. Premium events: corporate, weddings, banqueting & awards. Exclusive-use model – one event at a time (no chaos, full focus). 4 event spaces. Main Hall up to 270 guests. Additional rooms: 150–200 guests. The Food Fine-dining led menus. High-end banqueting & plated service. Premium events with a focus on quality over volume. Creative input alongside the Executive Chef. Balance of volume and precision-led cooking. The Role Lead day-to-day kitchen operations. Run service when senior leadership are off-site. Own kitchen organisation, prep & standards. Be the consistent, calm leader the team relies on. About You, The Head Chef Proven Head Chef experience in fine dining & event's is key. Background in livery halls, private members clubs or luxury hotels. Reliable, consistent and committed to long-term roles. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

ABOUT MITSU Launching in March 2026 at Aethos London Shoreditch, Mitsu brings the spirit of Tokyos neighborhood izakaya to East London. Blending authentic Japanese techniques with British produce and Shoreditch energy, Mitsu is a premium yet approachable Japanese restaurant and bar. From robata grilling and kamameshi rice to DJ-led late nights and zero-waste philosophy, Mitsu is designed to be social, soulful, and unforgettable. This is not a polished, corporate dining room. Mitsu has personality, warmth, and rhythm in an all-day-to-late-night place where locals, hotel guests, creatives, and friends gather. ROLE PURPOSE The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the preparation and cooking of dishes to the highest standards. The role requires maintaining consistency, efficiency, and quality while supporting Mitsus philosophy of authentic Japanese cuisine combined with sustainable, locally sourced ingredients. You will be a visible presence in the kitchen, calm under pressure, generous with knowledge, and deeply committed to quality, consistency, and culture. KEY RESPONSIBILITIES Responsibilities may include, but are not limited to: Cooking & Preparation Prepare and cook dishes to the standard and style defined by the Head Chef. Maintain consistency in taste, portioning, and presentation. Ensure accurate mise en place and readiness of your section for service. Section Management Take ownership of your assigned station, supervising junior staff if required. Ensure smooth workflow within your section and communicate effectively with other kitchen team members. Maintain equipment, tools, and workspaces in optimal condition. Quality & Standards Adhere to food safety, hygiene, and health regulations at all times. Monitor the quality of ingredients and products, reporting any issues to the Sous Chef/Head Chef. Support Mitsus zero-waste philosophy through careful stock management and minimization of food waste. Teamwork & Development Assist in training and mentoring junior kitchen staff. Collaborate with the Head Chef and Sous Chef on menu development and specials. Contribute ideas to improve kitchen efficiency, workflow, and food quality Skills & Qualifications: Previous experience as a Chef de Partie or similar role in a professional kitchen. Knowledge of Japanese cuisine, techniques, and ingredients preferred. Strong understanding of food safety, hygiene, and kitchen operations. Ability to work under pressure in a fast-paced environment. Excellent organizational, communication, and teamwork skills. Commitment to quality, consistency, and sustainability. TPBN1_UKCT

Culinary Director – Flagship B&I Portfolio – London – £85K–£100K+ This is not a standard Culinary Director role. If you're a senior culinary leader within B&I contract catering , with Michelin-level training and experience leading at scale - this is an opportunity to take full ownership of food strategy across a flagship London portfolio. We're working with a leading contract caterer to appoint a Culinary Director who will define, elevate and future-proof the food offer across multiple high-profile corporate environments. This role requires presence, credibility and innovation - someone who can operate at board level while still commanding respect in the kitchen. The Opportunity £85,000 – £100,000+ (flexible for the right individual) Strong bonus and package Senior leadership position with real influence Full autonomy over food direction and innovation Clear progression within a forward-thinking business High-visibility role across flagship London sites The Portfolio Multi-site B&I contract catering across London. High-end, daytime-led corporate dining environments. Restaurant-quality workplace dining. Premium hospitality, fine dining and events. Seasonal, modern and sustainability-led food. Significant investment in food, people and innovation. The Role This is a strategic and hands-on leadership role, sitting at the heart of the business . Lead and evolve culinary strategy across multiple sites. Set and drive best-in-class food standards across the portfolio. Mentor and develop Head Chefs and senior culinary teams. Lead on food innovation, concept development and menu direction. Deliver high-level client presentations and food strategy meetings. Act as the culinary figurehead for the business internally and externally. Partner closely with senior operational leadership. About You Proven Culinary Director / Group Executive Chef within B&I contract catering. Strong London multi-site experience is essential. Michelin-level training or fine dining pedigree. Credible leader with longevity and progression in previous roles . Why This Role Stands Out This is a rare opportunity to: Take full ownership of food across a flagship London portfolio. Operate at a senior, strategic level with genuine influence. Shape and elevate a food offering that is already highly regarded. Work within a business that invests in food, people and innovation. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

Chef De Partie Pastry About Hyatt Regency London The Churchill Hyatt Regency London The Churchill is located in the prestigious Marylebone area of Londons West End, overlooking the gardens of Portman Square and just moments from Oxford Street and Hyde Park. Inspired by the legacy of Sir Winston Churchill, the hotel reflects a sense of British heritage and timeless style. The hotel features 440 elegant guestrooms including 50 suites, along with 11 versatile meeting and event spaces hosting a wide range of corporate events and social occasions. Dining experiences include seasonal British dishes and Afternoon Tea at The Montagu Kitchen and cocktails at the stylish Churchill Bar & Terrace. Colleagues work in a vibrant hospitality environment welcoming both international business travelers and leisure guests to one of Londons most sought-after neighborhoods. Duties and responsibilities related to the Chef De Partie Pastry role Create and execute high-quality pastry and dessert items with precision, creativity, and consistency. Deliver exceptional guest experiences across all areas of the hotel, including rooms, events, outlets, and concierge services. Prepare consistent, high-quality dishes that contribute to a memorable dining experience. Take ownership of the food dining experience and uphold culinary standards. Manage budgets and control food costs in line with the hotels business plan. Collaborate with other teams to maximise guest satisfaction. Mentor, coach, and support team members to drive engagement and performance. Ensure correct presentation, hygiene, sanitation, and proper handling of equipment. Stay knowledgeable about menu items, seasonal ingredients, new products, and maintain strong guest rapport. About you We are seeking a candidate with strong experience in a similar pastry role, ideally within a hotel or luxury hospitality environment. Previous exposure to professional pastry production, including desserts, afternoon tea, banqueting, and high-volume service, is highly advantageous. Hotel experience is essential for this position, along with a solid understanding of quality standards, creativity in pastry work, and the ability to thrive in a fast-paced, guest-focused kitchen. Benefits you will enjoy as a Chef De Partie Pastry 12 complimentary nights a year across Hyatt Hotels worldwide Discounted hotel stays across Hyatt not just for you but also your family and friends from the day you start! Free meals on duty in our colleague restaurant Life Assurance Uniform provided and laundered complimentary Headspace membership and access to our Employee Assistance Programme 50% discount on food and beverages when you dine as a guest at selected Hyatt Hotels Continuous learning and development opportunities to provide you with a clear career path as well as job promotion opportunities across Hyatt Hotels worldwide At Hyatt, our purpose is to care for people so they can be their best. Guided by our values of Empathy, Integrity, Respect, Inclusion, Experimentation and Wellbeing, we create an environment where colleagues feel supported and empowered to grow. With more than 1,450 hotels and all-inclusive resorts across over 80 countries, Hyatt offers opportunities to build your career within a global hospitality company featured in Fortunes 100 Best Companies to Work For. At Hyatt, we open doors and turn jobs into careers. Here, individuality is celebrated, people are supported to thrive, and everyone is empowered to make a meaningful impact. Next steps: Apply today for this Chef De Partie Pastry role and start your journey with Hyatt Hotels! TPBN1_UKCT

Role We are currently looking for a J unior Sous Chef to join our Culinary Services team at Rosewood London. The Junior Sous Chef reports directly to the Senior Sous Chef and supports the team in the Banqueting kitchen. Key expectations of this role Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Maximising the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching and mentoring Consistently maintains established standards across the department through leading by example and quality control. Profile The ability to support and develop others effectively. Proven culinary skills in an upscale, all day dining and afternoon tea environment. The ability to build strong relationships with the floor team of the restaurant. All our associates have the opportunity to live by our guiding philosophy which captures the essence of our culture RELATIONSHIP HOSPITALITY. Heartfelt interactions are our lifeblood. A desire to build genuine, rewarding and lasting relationships with everyone we meet comes naturally to us its our Calling. Benefits Competitive holiday allowance which increase with length of service Company pension scheme and life assurance 12 complimentary room nights and F&B discount worldwide Career development opportunities Free meals on duty Season ticket loan Involvement in Corporate Social Responsibility programmes and wellbeing activities TPBN1_UKCT

The Amenity Services department supplies the food and beverage operations for all areas of the Client and Conference Centres. This can be from tea and coffee for a meeting for two clients through to a 500-delegate event serving Michelin level dishes and everything in between! As a Chef de Partie Canary Wharf/ Victoria Embankment (Monday - Friday) in Amenity Services youwill work alongside experienced Executive Chefs and a diverse, talented, and innovative food and beverage brigade. We work with high quality industry experts and want you to bring your whole self to work. This is an exciting opportunity for aChef De Partie to join a dynamic, diverse team within the UK market of J.P Morgan's EMEA Amenity Services business. If you are collaborative, confident, and motivated to provide a first-class experience to clients, join our Team! We offer competitive salary based on a 35-hour Monday to Friday work week providing one of the best packages in hospitality. Job responsibilities Work in the client centre kitchen carrying out preparation and making of all food offers Ensure that the preparation, presentation and execution of the food are carried to the required standard Ensure adequate stocks of food are maintained, controlled, secured and that stock takes are carried out regularly Ensure that temperature records are completed daily for each function and recharged accordingly Carry out any reasonable management request Promote JPMC in both general conduct and standards of dress Manage a section on your own or with chef reporting to you Assist in training of Junior staff Required qualifications, capabilities, and skills Experience of a fast paced, high standards driven working kitchen environment Strong team player with an ability to pull together multiple partners in a productive, team environment Ability to motivate others An energy and enthusiasm for learning and developing Ability to demonstrate flexibility and operate in a changeable environment Culinary qualifications (NVQs) A desire to be a part of JPMCs sustainability goals and minimise the environmental impact of the department Preferred qualifications, capabilities, and skills Basic MS Office skills About Us J.P. Morgan is a global leader in financial services, providing strategic advice and products to the worlds most prominent corporations, governments, wealthy individuals and institutional investors. Our first-class business in a first-class way approach to serving clients drives everything we do. We strive to build trusted, long-term partnerships to help our clients achieve their business objectives. We recognize that our people are our strength and the diverse talents they bring to our global workforce are directly linked to our success. We are an equal opportunity employer and place a high value on diversity and inclusion at our company. We do not discriminate on the basis of any protected attribute, including race, religion, color, national origin, gender, sexual orientation, gender identity, gender expression, age, marital or veteran status, pregnancy or disability, or any other basis protected under applicable law. We also make reasonable accommodations for applicants and employees religious practices and beliefs, as well as mental health or physical disability needs. Visit our FAQs for more information about requesting an accommodation. About the Team Our professionals in our Corporate Functions cover a diverse range of areas from finance and risk to human resources and marketing. Our corporate teams are an essential part of our company, ensuring that were setting our businesses, clients, customers and employees up for success. TPBN1_UKCT

Head Chef £58k Canary Wharf Lead the culinary team on a prestigious B&I contract in the heart of Canary Wharf. Manage a diverse back-of-house team across a busy retail café operation and a high-end hospitality suite. The Highlights: Salary: £55,000 £58,000. Hours: Monday to Friday Food: Innovative, fresh, and seasonal produce with a focus on the latest global food trends. The Requirements: Background: Proven experience as a Head Chef within a high-volume retail, café, or restaurant environment. Expertise: Strong hospitality/events experience combined with a detailed understanding of food safety and allergens. Financials: Sharp financial acumen with the ability to manage budgets and drive excellence. Passion: A trend-driven chef who prides themselves on innovation and mentoring a BOH team. RC/108236 TPBN1_UKCT

Were looking for a talented and motivated Junior Sous Chef with strong pastry and bakery skills to join our culinary team in a busy client office building in Central London. This is a varied and creative position supporting both hospitality and staff dining services perfect for a chef who thrives on variety, presentation, and quality. Youll work closely with the Head Chef and Sous Chef to deliver fresh, seasonal menus, from beautifully presented corporate events to wholesome, balanced daily staff meals. About the Role 40 hours per week, Monday to Friday 7am - 3.30pm with flexibility Prepare and deliver a range of dishes for both hospitality eventsand staff dining, maintaining consistent quality and presentation. Lead on pastry and dessert production, from baked items to plated desserts for hospitality functions. Support daily kitchen operations, including prep, service, and menu development. Assist with stock management, ordering, and maintaining high food safety standards. Train and support junior team members, ensuring high standards across all sections. Contribute creative ideas for menus, with a focus on seasonality and modern presentation. About you Proven experience at Chef de Partie or Junior Sous level in a high-quality restaurant, contract catering, or hotel environment. Strong pastry background confident in desserts, baking, and finishing presentation. Experience delivering both plated hospitality and volume staff dining menus. Excellent organisation and communication skills, with a proactive approach. Knowledge of food safety, HACCP, and allergen management. A team player with creativity, precision, and a passion for great food. Why work with us? 25 days annual leave plus bank holidays CODE App membership Work Life Balance Developing Wellness Program including Mental Health First Aid Training opportunity On-the-job and external training options via our own bespoke Learner Management System Multiple internal opportunities for growth and promotions Great Coffee and delicious meals at work Cycle to Work Referral Scheme Regular social activities including visits to new restaurants and bars About Us At The Good Eating Company, we strive every day to set a new standard for corporate dining by providing an inspiring, delicious, farm-to-fork dining experience that extends beyond the plate. The Good Eating Company was cooked up with passion around a kitchen table in the UK in 1999. We started with one big dream to bring restaurant-quality food to corporate dining and have been championing flavour and food creativity ever since. *The Good Eating Company wholeheartedly supports the principle of equal opportunities in employment and opposes all forms of unlawful or unfair discrimination on the grounds of age, disability, religion or belief, colour, nationality, ethnic or national origin, race, gender, marital status or sexual orientation. TPBN1_UKCT

Join Londons Leading Hospitality Agency for Pastry Chefs Are you an experienced Pastry Chef with a background in high-end fine dining and events? With a high volume of confirmed bookings from May onwards, we are expanding our team and looking for skilled, reliable Pastry Chefs to support some of Londons most prestigious kitchens. This is a fantastic opportunity for chefs who want flexibility, competitive pay, and the chance to work across luxury venues and large-scale events. You choose when you workperfect for maintaining control over your schedule while gaining experience in top-tier environments. What We Offer £18.00per hour (including holiday pay) (£16.06 + £1.94 holiday pay) Weekly pay directly into your account (2 weeks in arrears) Flexible shift patterns across Central London Regular work available at: Luxury hotels High-end fine dining venues Large-scale events & banqueting Stadia & corporate catering sites Manage your availability via our easy online booking system Free accredited training to support your development Panache Points rewards & recognition scheme £50 referral bonus for every chef you refer What Were Looking For Pastry Chefs with 45+ years experience in high-end fine dining and events Strong knowledge of pastry techniques, desserts, and presentation Ability to work confidently in fast-paced, high-standard kitchens Available for immediate start Able to commit to at least 2 shifts per week Reliable, punctual, and professional Food Safety Level 2 & Health & Safety Level 2 (or willingness to complete our free training) Why Work With Us? As one of Londons leading hospitality staffing agencies, we offer consistent work, excellent rates, and complete flexibility. Whether your expertise lies in fine dining, luxury hotels, or high-profile events, we have ongoing opportunities to match your skills. Apply Today Start booking flexible Pastry Chef shifts across Londons most exciting venues. This is a casual, flexible position with an immediate start available. TPBN1_UKCT

Company Description Searcys are looking for aStaff Dining Sous Chef to join the team at one of our flagship venues based in the City of London. As our Staff Dining Sous Chef, your role will play an integral part in ensuring the smooth running of all aspects of the staff dining Operations. We are looking for a dynamic, food and people focusedStaff Restaurant Sous Chef ready to take the lead in a multi-faceted and fast paced Corporate Law Firm contract catering environment .We are seeking a highly skilled culinary professional to oversee our innovative staff dining services. As aStaff Dining Sous Chef you will receive the following industry leading benefits: 50% discount across Searcys venues Enrolment into the Searcys pension scheme Access to everyday discounts and communication portal Employee assistance programme Enrolment into Searcys Chef Academy Meals provided on shift when working within one of our venue Annual celebration event Cycle to work scheme Your birthday off to celebrate in style A day off to volunteer / give back to the charity of your choice Gym on site Job Description The Staff Dining Sous Chef at this city based venue will work hands on for the operational productivity of the kitchen department and its operational standards. Salary:£40,000 Pa Hours:40 hours contract Monday to Friday No Evenings Key Responsibilities: To ensure weekly staff dining menuare developed and improved upon on a regular basis. To oversee and assist in the preparation and presentation of all meals and service across the Staff Canteen.. To organise sections stock and ingredients, both preparation and stock holding. Keep record of food production volumes, waste, stock holding and food cost concerns. To create weekly staff dining menus To assist the Executive Chef and Head Chef with future menu creations. To manage and motivate the team. Qualifications Formal culinary training At least 2 years within a similar role within production or event work Good foundation of Health and Safety and Food Safety Knowledge Allergen knowledge Great management skills with ability to motivate a team Flexibility of the role Highly developed attention to detail Additional Information We are the oldest caterer in the UK, having been founded in 1847, working with us will give you an opportunity to be part of some of Londons most prestigious events, gaining insights and mentoring from skilled and experienced colleagues, as well as getting a chance to be part of a storied legacy in the hospitality industry. A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous sense of pride and belonging. To find out more on the rich history of Searcys, please visit our website at TPBN1_UKCT

Part of Oak View Group (OVG), Rhubarb is a premium hospitality collective specialising in luxury event catering, restaurant dining and hospitality. Rhubarb deliver unique dining and venue management at some of the worlds most iconic locations. With over twenty five years of experience,Rhubarbproudly create and deliver iconic events in London and beyond. From beautiful canapé receptions spectacular summer parties, weddings, corporate launches and charity gala dinners, we deliver events with deliciously different flair and more WOW factor than you can imagine. Role Purpose Head Pastry Chef Rhubarb Hospitality London Events Salary: Up to £60K based in South West London We're looking for a visionary Head Pastry Chef to lead our pastry team and craft unforgettable experiences, from show stopping plated desserts to interactive pudding stations and exquisite petit fours that guests can't stop photographing. This isn't your typical pastry role. You'll be working at some of the UK's most prestigious events: movie premieres rubbing shoulders with A-listers, Wimbledon's hallowed grounds, and the elegance of Royal Ascot. Every day brings something different. What makes this role exciting: Variety every day tastings, client demos, venue visits, and creative showcases Lead a talented team of 7 pastry professionals across London Freedom to innovate with no creative limits Work / life balance that actually exists Primarily daytime hours with flexibility for select evening events and weekends. Because great pastry chefs deserve great lives too. What we're looking for: Strong background in fine dining (Michelin-starred restaurants or 5-star hotels) Proven leadership and team management experience Passion for creativity and staying ahead of pastry trends High standards with a fun, collaborative approach What you'll get: Competitive salary up to £60K Management development program to advance your career 40% discount across all our restaurants and venues Meals provided on duty Career opportunities across our international business Support from one of London's top culinary teams Outstanding employee recognition programs TPBN1_UKCT

Senior Chef de Partie, Culinary SHIFT PATTERN (40 hours, 5 days per week) Mandarin Oriental Mayfair is looking for a Senior Chef de Partie to join our vibrant and dynamic Food & Beverage Team. Are you a master of craft?Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the worlds most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. Mandarin Oriental Mayfair is situated on Hanover Square, Mayfairs oldest square recently re-born, the hotel will provide a calming, discreet sanctuary for hotel guests, while delivering a contemporary and vibrant atmosphere in the public spaces. About the job To be fully aware of designated section menu, recipes, method of production and presentation standards. Prepares the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service. Execute all food items with standard recipe and plating guide as devised by Sous Chef or Head Chef. Ensures that station opening and closing procedures are carried out to standard. Operate all kitchen equipment and conduct them with safety in mind at all the times. Carry out close liaison with all section of the kitchen to ensure smooth and efficient service. As a Senior Chef de Partie , you will be working on a rotating shift basis, Monday to Sunday, 40 hours a week. Shift patterns will vary from morning, afternoon and evening shifts (including weekends and bank holidays), so flexibility is required where applicable. Our commitment to you Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. MOstay. When you work as hard as our colleagues do, its important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones. Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally. Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role. A competitive salary and benefits packages Great F&B discounts in Mandarin Oriental Mayfair, London & our London sister property; Mandarin Oriental Hyde Park, London Discounts at 700+ Retailers & Supermarkets Were Fans. Are you? SUSTAINABILITY AT MANDARIN ORIENTAL Corporate responsibility values are deeply ingrained in Mandarin Orientals culture, and sustainability implications are carefully considered with every decision across the Group, aligning our sustainable development efforts with the industry criteria set by the Global Sustainable Tourism Council. We strive for a better future for the next generation. Protecting the environment, people and communities are the fundamental pillars to which we devote our efforts. We are very proud of the initiatives our colleagues have implemented to help us on the path to achieving our sustainability goals, such as single-use plastic elimination , ethical supply chain and procurement , community and colleague engagement , technology practices and waste reduction . We are committed to doing the right thing, every day. DIVERSITY & INCLUSION. We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate. All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated. ELIGIBILITY TO WORK IN THE UK. Please note, all candidates applying for this role must have obtained the right to work and live in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process. TPBN1_UKCT

The Club Situated in 42 acres of landscaped grounds adjacent to the River Thames in Fulham, The Hurlingham Club is recognised as one of the worlds finest private member clubs. Since its opening in 1869, The Hurlingham Clubs croquet and tennis lawns, botanical gardens and stately Georgian Clubhouse have made it a sought-after destination for exclusive sporting and social activities. The Club offers a truly unique and rewarding environment to work, blending a rich history with a progressive outlook. With over 20 specialised departments, each contributing distinct roles and functions you will have the opportunity to interact with vibrant, multi-faceted colleagues and members that share common interests and represent a wide range of backgrounds, professions and perspectives. The members actively contribute to the Clubs community, atmosphere, heritage and culture. The Department With four kitchens on-site, The Hurlingham Club caters to members, their guests, and event clients with a rich variety of dining options. The Main Kitchen prepares and cooks food for all member/non-member and corporate functions in the Events Suites. It also assists with the food preparation in other outlets, including the Pool Bar and BBQs between May and September. Within the Main Kitchen, there is a dedicated pastry kitchen which prepares and bakes pastries, desserts, and other baked goods for events and Club venues. The Harness Room Kitchen offering a relaxed menu exclusively for members and their guests, providing light breakfasts, lunches and a more formal evening offering. The Polo Bar Kitchen prepares a light menu and dinner seven days a week. The Brasserie Kitchen offering modern British cuisine during lunch and dinner service for members and their guests. The Role This opportunity is available on both a casual and fixed-term basis: Fixed Term Average of 40 hours per week on a roster basis over five days. Additional hours are compensated with hourly overtime payments. Fixed Term Salary from £39,100 per annum (Full Time Equivalent), this will be pro-rated for the duration of the contract. Casual Casual hours are offered as per availability, on a roster basis. This may include early, late or weekend shifts. Hourly rate • £19.86 per hour. Our Ideal Candidate Candidates will embody our Club values; excellence, responsibility and courtesy. Candidates should have previous experience as a Senior Chef de Partie or Junior Sous Chef in a fast-paced kitchen and a strong desire to enhance their expertise and grow professionally. Benefits Benefits include: 23 days of prorated annual leave plus Bank Holidays for fixed term employees. Opportunities for training, development, and progression. Staff social events, free meals on duty and free onsite parking. Along with other benefits! The Hurlingham Club is passionate about creating an inclusive workplace that promotes and values diversity. Please note that, due to the high volume of applications we receive, if you do not hear from us within four weeks then unfortunately you were not successful in your application on this occasion. TPBN1_UKCT

Senior Chef de Partie - Fine Dining, Canapés & High-Volume Service £36,000 per annum + Overtime Monday-Friday 7:30am-4:00pm Join a highly skilled brigade of nine chefs delivering exceptional fine-dining cuisine, from refined plated dishes to premium canapés and high-end hospitality events. We are seeking an experienced Senior Chef de Partie who combines precision, creativity and leadership in a fast-paced, high-volume kitchen. This Monday-Friday, daytime role offers an excellent work-life balance without compromising on culinary standards, ideal for a chef looking to progress within a polished, professional environment. You will take full ownership of your section, leading the preparation of luxury canapés, bowl food and event menus, while supporting junior team members and maintaining consistently high standards across service. Your Role Lead your section with confidence during a high-volume 7:30am-4:00pm service. Prepare, assemble and present premium canapés, fine-dining dishes and event food to exceptional standards. Maintain precision and consistency across both small-format and large-scale production. Support and mentor junior chefs, ensuring smooth kitchen operations. Work closely with senior chefs to deliver seamless, high-quality service. Uphold strict HACCP, allergen, hygiene and food safety standards. Oversee mise en place for large hospitality events and corporate functions. Ensure your section is clean, organised and fully compliant at all times. Assist with stock control, deliveries, rotation, labelling and storage. What You Bring Proven experience as a Chef de Partie in high-end, high-volume environments. Strong background in canapés, bowl food and event-style fine dining. Experience in AA Rosette, Michelin or luxury 5-star kitchens. Ability to lead a section and support junior team members effectively. Calm, organised approach under pressure with excellent attention to detail. Strong communication skills and a positive, team-driven attitude. High standards of presentation, professionalism and reliability. A genuine passion for modern, premium hospitality. We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive cash rewards every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families About Us Restaurant Associates provides brilliant hospitality through our food, drink and services. We work with our partners and collaborate with our clients to achieve great things together. Every day, our teams of passionate hospitality professionals strive for excellence in delivering employee dining and hospitality to some of the UK's leading workplace as well as inspiring exceptional experiences in iconic cultural and heritage destinations. Job Reference: com/1704/86873001/52803429/SU #RA Group Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Head Chef – Boutique Events - London – Up to £65,000 + Package We're recruiting a Head Chef to join a highly regarded events and catering operation delivering across a range of premium London venues. This is a senior leadership role overseeing both central production and on-site event delivery, working within a structured, well-run and ambitious environment. The Offer £60,000 - £65,000 basic salary 45-hour contract, 5 days out of 7 30 days holiday Paid overtime when required Strong work–life balance for the sector Company pension scheme Staff meals provided Supportive, professional kitchen culture The Operation Established events and catering business. Strong presence across London venues and corporate events. Multi-site operation with a varied event portfolio. Well-organised and structured kitchen environment. Ongoing growth and development. The Food High-quality, modern event catering. Intimate dining through to large-scale events. Canapés, bowl food, corporate hospitality and plated service. Events ranging from 100 -1,000+ guests. Focus on consistency, execution and presentation. The Role Lead all kitchen operations across production and events. Oversee central production kitchen and event execution. Manage, develop and structure a team of chefs. Ensure consistency and quality across all services. Drive GP, cost control and operational performance. Work closely with senior team on planning and delivery. Lead key events and high-profile services. About You Proven Head Chef experience within events, multi-site or contract catering. Strong background in both premium dining and high-volume environments. Reliable, consistent and committed to long-term roles. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

Executive Head Chef - Events & Club Venue - £60K to £65K + Bonus Looking for an Executive Chef role that goes beyond a traditional kitchen? We're recruiting an Executive Head Chef to lead the full culinary operation within a high-profile event venue , delivering a mix of immersive dining, fine dining and private events in London! This is a rare opportunity to take ownership of a creative, experience-driven concept , where food plays a central role in a unique, entertainment-led environment. The Opportunity £60,000 to £65,000 salary (flexible) 10% bonus scheme Potential tronc/service on top Time off in lieu Senior leadership role with full kitchen ownership High-visibility position within a unique concept The Concept & Operation Incredible event venue with & specialist dining. Entertainment-led service with structured, timed sittings. 7 Day Operation, with peak events on Friday & Saturday. Strong mix of à la carte fine-dining and private events. Corporate dining, canapés and private hire packages. The Food Refined, fine-dining led menus that are seasonal. Structured 3-course service aligned with show timings. High attention to detail and presentation. Executive Head Chef has full autonomy to re-write each menu. The Role Lead the full kitchen operation and team of 10 chefs. Deliver consistent, high-quality food across all services. Manage complex service timings linked to live shows. Drive standards, performance and kitchen culture. Oversee events, private dining and hospitality delivery. Maintain GP, stock control and financial performance. About You Proven Executive Chef from a contact catering or event's venue in London. Background across fine dining, events or premium restaurants. Reliable, consistent and committed to long-term roles. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

Job Title: Chef de Partie (Contract Catering) Location: City of London Salary: up to £33.800 + Overtime (DOE) Hours: Monday–Friday, 40 hours per week The Role We are seeking a talented and driven Chef de Partie to join a leading contract catering company, working with a prestigious corporate client in the City. This is an excellent opportunity to be part of a dedicated and professional core kitchen team delivering high-quality food across staff dining, grab & go, and occasional hospitality services. Key Responsibilities Manage your own section with confidence and consistency Support the delivery of staff dining and fresh grab & go offerings Assist with hospitality events when required Contribute to food preparation, batch cooking, and service Play an active role in menu planning and development Maintain high standards of food safety, hygiene, and Health & Safety compliance Gain exposure to kitchen administration, costing, and stock management About You Previous experience as a Chef de Partie or strong Demi Chef ready to step up Ability to manage a section independently in a fast-paced environment Passion for fresh, high-quality food and modern catering trends Strong organisational skills and attention to detail A positive team player with a willingness to learn and develop What's in it for You? Monday to Friday schedule – enjoy a better work-life balance 40-hour working week Opportunity to work with a prestigious corporate client Exposure to multiple areas of contract catering, including hospitality Ongoing training and development in culinary skills, costing, and kitchen management This is the perfect opportunity for a Chef de Partie looking to broaden their experience, refine their skills, and enjoy a more balanced lifestyle while working within a high-quality, professional environment. Kellan Group (including all of our brands, Berkeley Scott and Xpress Recruitment) are committed to promoting equal opportunities to people regardless of age, gender, religion, belief, race, sexuality or disability. We operate as an employment agency and employment business. You'll find a wide selection of vacancies on our websites TPBN1_UKCT

Pastry Chef de Partie - Hospitality Contract Catering - £32,000 to £35,000 We're recruiting a Pastry Chef de Partie to join a prestigious, high-end hospitality site within a financial institution in London . This is a unique opportunity to work within a refined, client-facing environment delivering high-end pastry and dessert offerings across fine dining, private dining and corporate hospitality, all within a Monday to Friday operation in London. The Offer £32,000 - £35,000 salary Monday to Friday operation 40 - 45 hours per week Daytime-led hours with occasional evenings 2–3 evening services per week (Mon–Fri) Strong work–life balance vs restaurants Prestigious, high-end environment The Operation Prestigious financial institution setting. Fully client-focused dining and events operation. Multiple private dining & meeting rooms. Up to 20 dedicated formal dining rooms. 40–50 fine dining covers per day (average). Up to 200 covers at full capacity. Breakfast, lunch & corporate events. The Food Michelin-influenced, high-end hospitality food. Refined modern pastry and dessert offering. Seasonal, detail-driven menus. Plated desserts, petit fours & hospitality pastries. Exceptional presentation and consistency required. The Role Support the senior pastry team daily. Hands-on in prep & service. Run the pastry section independently. Maintain high standards and consistency. Assist with menu development and seasonal ideas. Work closely with the wider kitchen team. About You You must have a fine dining / high-end pastry background. Experience within restaurants, hotels, events or premium B&I. Reliable, consistent and committed to long-term roles. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

Head Chef - All-Day Dining Café Mayfair | Central London | New Opening We are working with an exciting new all-day dining café opening in Central London to recruit an exceptional Head Chef to launch this new environment, in Mayfair. This refined concept draws inspiration from elegant European cafés and modern private members' club dining. The menu will focus on elevated breakfast, brunch, light dining, sandwiches and salads, The space is designed to feel calm, warm and luxurious, with an emphasis on quality, consistency and timeless hospitality. This role suits a well-rounded, hands-on Head Chef who is confident running a professional kitchen. The Role Full responsibility for the day-to-day running of the kitchen Deliver a high-quality all-day menu across breakfast, lunch and light "small plate" evening dining Lead, train and motivate a small, high-performing kitchen team Maintain excellent standards of hygiene, organisation and food safety Manage ordering, stock control and kitchen costs Work closely with senior management during the opening and launch phase The Ideal Candidate Minimum 5 years' experience in a senior kitchen role (Head Chef or Senior Sous) Strong savoury cooking background, pastry and baking capability would also be interesting Experience in premium cafés, restaurants or members' club-style environments Calm, organised and detail-driven leadership style Passion for seasonal produce, clean flavours and refined presentation Confident running a kitchen end-to-end rather than operating within a large corporate structure What's on Offer Salary of £50,000-£55,000 Opportunity to lead a brand-new opening from day one Supportive ownership and professional working environment Long-term growth potential as the group develops This is a rare opportunity for a Head Chef who enjoys all-day dining, bakery-led menus and building something properly from the ground up. Apply online today via this advert for a conversation, or reach out to the London Reed Hospitality recruitment team to find out more. TPBN1_UKCT

Earnings : up to £35,700 inclusive of service charge (£13.97h + service charge) Location : London, EC2M 3YD Contract type : Permanent, full-time, latest finishing time 22.30/23.00, 40 hours. As a Chef de Partie , you will transform high-quality, unique ingredients into our authentic Italian dishes through preparing, cooking and plating food items in Eatalys exciting, high-volume, open kitchens. You will have the opportunity to develop your skills and get all the knowledge needed for your next senior role within the kitchens. THE PERKS OF BEING AN EATALIAN... No late-night finishing! The latest finishing time is 23.00 40 hours contract. Overtime is paid Tronc Scheme 20% employee instore discount across retail, bars, and restaurants 30-day holiday allowance that increases with the length of service (up to 36 days) Free healthy and varied staff meals options Internal career progression and global opportunities across the Eataly stores Apprenticeships launching soon From Mental Health First Aid to Health & Safety Level 3, well support your growth "Refer a Friend" and earn up to £300 per person WeCare - a health platform offering access to 24/7 GP, Financial, Mental and Physical well-being Employee assistance program Enhanced maternity leave Tronc Scheme Access to the Eataly benefit portal offering you free discounts, rewards, and cashback programs Save money on your groceries with discounts and cashbacks at Morrisons, Tesco, and more Access to local MyBroadgate discounts Stay active and enjoy up to 40% corporate discounts on all major gym groups and studios Up to 52% off on cinema tickets across the UK Cycle to work scheme No interest technology loans Exclusive travel discounts and cashbacks with TUI, Expedia, and more! TPBN1_UKCT

Earnings : £34,000 + service charge (up to £40k) Location : London, EC2M 3YD Contract type : Permanent, shifts falling between 7 am and 10.30 pm, 5 days out of 7, including weekends and bank holidays, 40 hours per week. Overtime is paid. As a Pizza Sous Chef, you will be an integral part of the back-of-house team, supporting the leadership of kitchen operations with a focus on delivering high-quality, authentic pizzas made from fresh ingredients. You will play a senior role in daily kitchen activitiesoverseeing dough preparation, managing pizza production during service, and ensuring consistent quality and presentation at all times. You will also be responsible for ordering and stock control, maintaining high standards of food safety and cleanliness, and upskilling and training junior team members to support their development. In the absence of the Head Chef, you will take charge of the kitchen, ensuring smooth service and upholding the restaurants standards. The Benefits of being an Eatalian: 40-hour contract. Overtime is paid Tronc Scheme 20% employee in-store discount across retail, bars, and restaurants 30-day holiday allowance that increases with the length of service (up to 36 days) Free healthy and varied staff meals options Internal career progression and global opportunities across the Eataly stores Apprenticeships launching soon From Mental Health First Aid to Health & Safety Level 3, well support your growth "Refer a Friend" and earn up to £300 per person WeCare - a health platform offering access to 24/7 GP, Financial, Mental and Physical well-being Employee assistance program Enhanced maternity leave Tronc Scheme Access to the Eataly benefit portal offering you free discounts, rewards, and cashback programs Save money on your groceries with discounts and cashbacks at Morrisons, Tesco, and more Access to local MyBroadgate discounts Stay active and enjoy up to 40% corporate discounts on all major gym groups and studios Up to 52% off on cinema tickets across the UK Cycle to work scheme No-interest technology loans Requirements At least 2 years of experience at a senior chef level or equivalent within a high-volume, high-quality pizza restaurant. Strong knowledge of making pizza from scratch, including dough fermentation, kneading, mixing, and accurate ingredient weighing. We do not use frozen products, so proven experience in producing fresh pizzas in a fast-paced service environment is essential. Solid understanding of fresh food preparation, strong knife skills, and a good grasp of the fundamentals of Italian cuisine. Demonstrated leadership skills, with the ability to remain calm and organised during busy service periods. Experience in ordering, stock control, and maintaining kitchen standards. Ability to train, mentor, and upskill junior team members. Flexible availability to work a rota that includes mornings, evenings, and weekends. Willingness to support multiple teams and adapt to business needs. Fluent in English. Right to work in the UK. TPBN1_UKCT

Monday Friday 20 days holiday + 8 Bank Holidays Free onsite gym membership Uniform provided Overview: Operate within one of Londons most complex corporate food environments, serving circa 6,000 customers daily across multiple high-volume retail counters including wok, grill, street food, deli and balanced nutrition concepts This role focuses on retail food leadership at scale delivering commercially viable, trend-led food that competes directly with the Canary Wharf market. The Sous Chef will drive menu innovation, operational consistency, and financial performance across fast-paced service environments, while maintaining premium standards. You will be part of the senior kitchen leadership team, balancing hands-on service delivery with structured retail planning, ensuring each counter operates with clear identity, strong GP, and consistent execution. This position is ideal for someone who wants to continue climbing the ladder with a passion for progression. Responsibilities Support the Executive Chef in leading all retail food operations across Level 3 and associated outlets. Take ownership of retail counters and concepts, ensuring clarity of offer, consistency and quality. Lead and develop menu innovation, including: Rotational concepts aligned to food trends and seasonality, Cross-utilisation of ingredients to control cost and waste, Retail-focused dish development that balances speed, margin and appeal Manage ordering, deliveries and supplier relationships, ensuring availability and cost control. Conduct and oversee weekly stock takes, identifying variances and implementing corrective actions. Drive gross profit performance, including recipe adherence, portion control and waste reduction. Maintain accurate use of IT systems (e.g. Saffron, Excel-based menu planning tools) for: Recipe costing, menu planning, stock control, Reporting Lead daily service across multiple counters, ensuring: Speed of service, Product consistency, High visual and food quality standards Train and develop the brigade in retail execution, batch cooking and high-volume precision. Ensure full compliance with food safety, allergen management and documentation standards. Collaborate with FOH and client teams to continuously improve the retail offer and customer experience. Requirements A strong Sous Chef or ready-to-step-up Junior Sous with experience in high-volume, high-quality environments Background in premium corporate dining, contract catering or branded retail food concepts Confident leading teams across multiple counters with 1,0006,000 daily customers A creative, trend-aware chef with strong commercial awareness Skilled in menu costing, margin management and stock control Knowledge of systems such as Saffron or similar recipe/menu platforms A calm, energetic leader with a passion for coaching teams and delivering consistency Someone ambitious, forward-thinking and eager to progress within a large organisation We offer competitive pay rates, opportunities for career advancement, and a supportive work environment. ISS Facility Services is a leading provider of facility management services, dedicated to delivering high-quality support and maintenance solutions for a diverse range of facilities. Our commitment to excellence and customer satisfaction drives our operations. Our newly transformed Global Technology Centre is the hive of innovation and technology for our high profile client. We are looking for someone passionate about providing an amazing customer service and an eye for detail. We are committed to training and developing our colleagues we are interested in candidates who have a fantastic attitude and lots of energy. If this sounds like your next role - please get in touch, we would love to meet you. TPBN1_UKCT

Demi Chef De Partie About Hyatt Regency London The Churchill Hyatt Regency London The Churchill is located in the prestigious Marylebone area of Londons West End, overlooking the gardens of Portman Square and just moments from Oxford Street and Hyde Park. Inspired by the legacy of Sir Winston Churchill, the hotel reflects a sense of British heritage and timeless style. The hotel features 440 elegant guestrooms including 50 suites, along with 11 versatile meeting and event spaces hosting a wide range of corporate events and social occasions. Dining experiences include seasonal British dishes and Afternoon Tea at The Montagu Kitchen and cocktails at the stylish Churchill Bar & Terrace. Colleagues work in a vibrant hospitality environment welcoming both international business travelers and leisure guests to one of Londons most sought after neighborhoods. Duties and responsibilities related to the Demi Chef De Partie role Support culinary operations across multiple areas of the hotel, contributing to restaurants, events, room service, and colleague dining. Prepare high-quality dishes with consistency, ensuring all menu items are well-executed and aligned with hotel standards. Apply strong knowledge of ingredients, including seasonal produce and new products, to enhance menu offerings. Maintain excellent presentation standards, ensuring every dish is visually appealing and ready for service. Uphold strict hygiene, sanitation, and food-safety practices while ensuring equipment is used and maintained correctly. Work collaboratively with chefs and leaders across the department, using initiative to solve problems and support smooth service. Contribute to cost control by following recipes accurately, minimising waste, and supporting sustainability goals. Provide guidance to junior team members when required, helping to build skills and maintain a positive kitchen environment. About you We are seeking a skilled and motivated culinary professional with experience in a fast-paced kitchen or hotel environment. Previous experience in a similar role is highly advantageous, particularly within luxury hospitality, where high standards of service, presentation, and guest interaction are essential. The ideal candidate will demonstrate strong culinary knowledge, versatility across multiple kitchen and service areas, and a commitment to maintaining exceptional hygiene, teamwork, and guest satisfaction. Benefits you will enjoy as a Demi Chef De Partie 12 complimentary nights a year across Hyatt Hotels worldwide Discounted hotel stays across Hyatt not just for you but also your family and friends from the day you start! Free meals on duty in our colleague restaurant Life Assurance Uniform provided and laundered complimentary Headspace membership and access to our Employee Assistance Programme 50% discount on food and beverages when you dine as a guest at selected Hyatt Hotels Continuous learning and development opportunities to provide you with a clear career path as well as job promotion opportunities across Hyatt Hotels worldwide At Hyatt, our purpose is to care for people so they can be their best. Guided by our values of Empathy, Integrity, Respect, Inclusion, Experimentation and Wellbeing, we create an environment where colleagues feel supported and empowered to grow. With more than 1,450 hotels and all-inclusive resorts across over 80 countries, Hyatt offers opportunities to build your career within a global hospitality company featured in Fortunes 100 Best Companies to Work For. At Hyatt, we open doors and turn jobs into careers. Here, individuality is celebrated, people are supported to thrive, and everyone is empowered to make a meaningful impact. Next steps: Apply today for this Demi Chef De Partie role and start your journey with Hyatt Hotels! TPBN1_UKCT

Waldorf Astoria London - Admiralty Arch is seeking a Pastry Junior Sous Chef to join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London Admiralty Arch will feature 100 elegant rooms and suites and 17,500sqftof private residences. The hotel will open with two signature restaurants -Coreusby Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the worlds most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests. Waldorf Astoria Hotels & Resorts is Hiltons flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the worlds most sought-after destinations. WELCOME TO A WORLD OF OPPORTUNITIES AT THE UKs #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members A World of Rewards Complimentary, nourishing meals provided while on duty Exceptional development programmes, designed to support and accelerate your growth at every stage Opportunities to make a meaningful impact through our industry-leading Corporate Responsibility initiatives Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage High street savings through Perks at Work 28 days holiday, including bank holidays, rising to 33 days with length of service We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding the worldclass service standards recognised by Forbes. What will I be doing? As a Pastry Junior Sous Chef, you will work in close partnership with the Executive Pastry Chef, playing a key leadership role within the pastry brigade to deliver refined, memorable experiences for our Guests and Members. You will uphold the highest culinary standards, demonstrating precision, creativity, and professionalism in every aspect of the pastry operation. Your responsibilities will include: Ensure all pastry preparation and presentation consistently meet brand standards across the restaurant and private event offerings Lead daily briefings for relevant menus, ensuring clarity, preparation, and alignment within the pastry team Collaborate with the Executive Pastry Chef in the development and evolution of innovative pastry menus and seasonal creations Support prompt, thoughtful resolution of guest enquiries, contributing to positive outcomes and elevated guest satisfaction Build strong, collaborative working relationships across departments, offering support as required to ensure seamless operations Assist in leading, mentoring, and training the pastry team, ensuring full compliance with company procedures, quality standards, and food safety requirements What are we looking for? A Pastry Junior Sous Chef within Hiltons luxury brands is a passionate culinary professional who leads with integrity, creativity, and a commitment to excellenceworking collaboratively to deliver outstanding guest experiences. The ideal candidate will demonstrate the following qualities and experience: A minimum of two years experience as a Pastry Chef de Partie, preferably within a luxury or high - end hospitality environment A strong, creative leader with a genuine passion for pastry excellence and team development NVQ Level 2 or 3 (or equivalent professional culinary qualification) A valid Basic Food Hygiene Certificate and a strong understanding of food safety standards The ability to remain composed and effective under pressure in a fast - paced, detail - driven kitchen environment Flexibility and confidence to work independently while contributing effectively as part of a collaborative brigade EVERY JOB MAKES THE STAY At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests and behind every job, theres an extraordinary person working to make each Stay magical. That s why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

Waldorf Astoria London - Admiralty Arch is seeking aSous Chef fortheMain kitchen/ Banquetingto join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sqft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the worlds most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests. Waldorf Astoria Hotels & Resorts is Hiltons flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the worlds most sought-after destinations. WELCOME TO A WORLD OF OPPORTUNITIES AT THE UKs #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members A World of Rewards Complimentary, nourishing meals provided while on duty Exceptional development programmes, designed to support and accelerate your growth at every stage Opportunities to make a meaningful impact through our industry-leading Corporate Responsibility initiatives Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage High street savings through Perks at Work 28 days holiday, including bank holidays, rising to 33 days with length of service We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding the worldclass service standards recognised by Forbes. What will I be doing? A Sous Chef partners closely with theSenior Sous Chef and ExecutiveHeadChef to oversee all aspects of kitchen operations, ensuring the delivery of an exceptional culinary experience for Guests and Members. This role combines operational excellence, cost discipline, culinary creativity, and refined guest engagement. As Sous Chef, you will support theSenior Sous Chef andExecutiveHeadChef in the daily management of the kitchen, overseeing food provision, responding to guest feedback, and maintaining the highest standards of quality, consistency, and presentation. Your responsibilities will include: Overseeing all kitchen operations, including culinary execution, quality control, and administrative functions Managing the provision of food across all Food and Beverage outlets, ensuring full compliance with current food safety and legislative requirements Responding to Guest enquiries and feedback promptly and professionally, ensuring positive outcomes Ensuring all food is consistently prepared to the highest quality standards and stored in accordance with food safety guidelines Contributing creatively to menu development by incorporating Guest feedback, seasonality, and current culinary trends Ensuring consistent delivery of high-quality cuisine across all hotel dining outlets Managing Guest relations in the absence of theSenior Sous Chef orExecutive Chef, resolving concerns with professionalism and discretion Ensuring staffing and work rotations effectively support operational and business requirements Upholding brand standards through the training, coaching, and performance evaluation of kitchen Team Members Leading and motivating the kitchen brigade to foster a structured, engaged, and high-performing team Maintaining strict cost controls without compromising quality, driving profitability and achieving departmental financial targets Supporting other departments as required while maintaining strong interdepartmental relationships Ensuring full compliance with hotel security procedures, fire regulations, and all health, safety, and food safety legislation Reporting maintenance, hygiene, and hazard issues in a timely manner Demonstrating a strong commitment to sustainability and environmentally responsible kitchen practices What are we looking for? A Sous Chef serving Hilton brands consistently works on behalf of our Guests while collaborating seamlessly with colleagues. To succeed in this role, you will demonstrate the following skills, experience, and professional behaviours: Relevant culinary qualifications for the role Strong planning, organisation, and time-management skills The ability to multi-task effectively while meeting deadlines Proven supervisory and leadership capability A current, valid, and relevant trade qualification (proof may be required) A creative and refined approach to culinary production A positive, professional, and solution-oriented attitude Strong communication and interpersonal skills The ability to perform effectively under pressure in a fast-paced environment The ability to work independently and collaboratively within a team It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous experience in a similar Sous Chef or senior kitchen rolewithin a luxury or ultra-luxury hospitality or service-led environment is highly desirable. A genuine passion for producing high-quality cuisine Strong awareness of contemporary food trends and guest preferences Proficiency with computer systems and software, including Microsoft Word, Excel, and Outlook EVERY JOB MAKES THE STAY At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests and behind every job, theres an extraordinary person working to make each Stay magical. That s why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

Waldorf Astoria London - Admiralty Arch is seeking a Head Chef for Cafe Boulud Restaurant to join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sq. ft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the worlds most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests. WELCOME TO A WORLD OF OPPORTUNITIES AT THE UKs #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members A World of Rewards Complimentary, nourishing meals provided while on duty Exceptional development programmes, designed to support and accelerate your growth at every stage Opportunities to make a meaningful impact through our industry-leading Corporate Responsibility initiatives Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage High street savings through Perks at Work 28 days holiday, including bank holidays, rising to 33 days with length of service What will I be doing? We are looking for hospitality professionals who are passionate about delivering an exceptional five-star guest experience, consistently upholding the world class service standards recognised by Forbes. As the Head Chef for Café Boulud, you will lead all aspects of the kitchen, ensuring a world-class culinary experience grounded in luxury and Forbes Five-Star standards. You will inspire and develop a high-performing team, safeguard exceptional service, and uphold operational and financial excellence while delivering the following responsibilities to the highest level. M anage all aspects of the Café Boulud kitchen including operational, quality and administrative functions Regular review of all menus in collaboration with Chef Partner and Executive Head Chef to confirm offerings are in line with market trends Work closely with suppliers to ensure that only premium-quality produce is sourced and used throughout the operation Ensure legal compliance in managing allergens and dietary needs without compromising luxury standards Exceed guest expectations by providing world class personalised service and unique guest experiences Respond proactively to guest queries in a timely, gracious manner Evaluate guest satisfaction and drive improvement initiatives Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Recruit, manage, mentor, empower, train and develop the restaurants Kitchen team, fostering a high-performance culture rooted in accountability and excellence. Advance team capability through cross-training and tailored development plans, supported by annual and mid-year reviews that drive engagement and growth. Lead regular communication meetings and ensure all follow-up actions are fully documented and completed. Support other departments when needed, maintaining strong and collaborative hotel relationships. Ensure compliance of brand standards and Forbes service standards. Ensure adequate resources are in place to meet all operational business needs Maintain appropriate staffing levels to meet evolving business demands. Control costs without compromising quality, improving and maintaining gross profit margins and all departmental financial targets. Work within budgeted guidelines related to food, beverage, payroll, and overall cost controls. Comply with hotel security, fire regulations and all health and safety legislation Uphold top-tier food-safety standards in full alignment with legislation and hotel requirements. Ensure all maintenance, hygiene and hazard issues are addressed promptly and effectively. Manage the departments financial performance to ensure all planning aligns with hotel objectives. Ensure all food-control systems are consistently followed so margins remain on target. Support and advance the hotels ESG initiatives through environmentally responsible practices across the operation What are we looking for? As a Head Chef within Hiltons luxury portfolio, you are an ambassador of exceptional service and refined guest experiences. To succeed in this role, you will embody the following qualities, skills, and leadership attributes: Extensive leadership and culinary experience within luxury or ultra-luxury hospitality, with a deep understanding of elevated service rituals and premium guest expectations. Demonstrated expertise in leading high-calibre kitchen operations and developing a world-class culinary brigade Proven track record in strategic food-cost management within luxury or Michelin-level environments Exceptional leadership presence with refined interpersonal and communication skills Calm, composed, resilient, and performance-driven under pressure Highly accountable with a commitment to operational excellence Deep commitment to delivering flawless, personalised, luxury-level guest service Able to thrive in a dynamic, fast-paced, ultra-luxury environment Holds an intermediate food hygiene qualification (or above) with strong practical application of food-safety standards Demonstrates flexibility, adaptability, and a collaborative spirit across the wider hotel operation It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous experience in a similar Head Chef or senior kitchen role within a luxury hotel (23 years) Genuine passion for exceptional cuisine and culinary craftsmanship Strong knowledge of current and emerging food trends Advanced food-hygiene certification (minimum Level 3 High level of IT proficiency, including kitchen management systems and operational software EVERY JOB MAKES THE STAY At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests and behind every job, theres an extraordinary person working to make each Stay magical. That s why at Hilton, E very Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

Monday Friday 20 days holiday + 8 Bank Holidays Free onsite gym membership Uniform provided Overview Hospitality here is diverse, dynamic, and always evolving. From boardrooms and premium meeting spaces to large-scale events, lounges, delis, and showcase floors, the food offering is central to the experience. As Chef de Partie, youll play a key role in delivering this varietyswitching confidently between fine dining, fresh salads, elegant canapés, hot fork buffets, and plated dishes for executive guests. This is a role for an ambitious chef who thrives on change, enjoys working across different styles, and takes pride in consistency and presentation. Youll be part of a team that values creativity, professionalism, and the ability to make every service feel exceptional. Responsibilities: Run your section to a high standard across a range of hospitality styles. Produce food for: Meeting-room hospitality Fine dining Private Dining rooms Boardroom dining PS03 canapé, buffet and plated events Level 18 deli, lounge bar and pastry support Follow recipes and specs consistently, maintaining accurate allergen and due-diligence records. Maintain a clean, organised workstation with correct labelling and stock rotation. Support senior chefs with ordering, stock checks and prep organisation. Work positively with the wider team, ready to step onto different sections when needed. Requirements: Experience as a Demi CDP or CDP in Michelin, Rosette, 5* hotel, or high-end B&I kitchens. Strong technical basics, good knife skills and an eye for detail. A genuine passion for learning across all sections - hot, cold, pastry and events. Professional, reliable and team oriented. Understanding of food safety, allergens and kitchen compliance. Above all: enthusiasm, pride in your work and a willingness to grow. What we offer: Exposure to all styles of hospitality within a flagship London building. Training and progression across multiple sections guided by senior chefs. Balanced working patterns and strong development opportunities. Competitive salary and full ISS benefits. ISS is a world-leading workplace and facility management company, connecting people and places to make the world work better. Working with customers day by day, side by side, we understand every aspect of the user experience. Through a unique combination of intelligent solutions, high standards and people who care, to help our customers achieve their purpose, whether its hospitals healing patients, businesses producing the next great innovation, or airports bringing passengers home to their families. ISS is committed to doing business the right way, taking its corporate responsibility very seriously. Our passion is people. We offer you a challenging and exciting career in an organisation with people at its heart. In ISS, everyone has the opportunity to develop, grow and make a difference. #ISSGreatPeople #ISSTalent #PeopleMakePlace ISS is proud to be a diverse and inclusive employer. ISS welcomes all applicants regardless of age, disability, gender identity or gender reassignment, marital or civil partnership status, pregnancy or maternity, race (which includes race, colour, nationality, ethnic or national origin and caste) religion or belief, sex, sexual orientation or educational background. Our passion for inclusivity and diversity makes ISS a more creative, productive and happy place to work. TPBN1_UKCT

WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK's #1 GREAT PLACE TO WORK 2026, AS VOTED BY OUR TEAM MEMBERS! - No two days or two hotels are the same, but our spirit and passion for hospitality always brings all our teams together to create a culture of inclusiveness, positivity and drive to achieve our common goal. "To share the light and warmth of hospitality". With amazing training, resources and support from both managers and colleagues, there is always an opportunity to develop and grow. A WORLD OF REWARDS Competitive annual salary ranging from £ 3 3000 to £35000, based on experience plus service charge Smart uniform provided and laundered Free and healthy meals when on duty Grow your Career ! Personal Development programmes designed to support you at every step of your career A chance to make a difference through our Corporate Responsibility programmes - Find out what and how we are doing () Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets) Team Member Referral Program High street discounts: with Perks at Work Holiday: 28 daysincluding bank holidays (increasing yearly to up to 33 days) Discounted dental and health cover Free Parking Subsidised Taxi Scheme Accommodation available with all billsincluded Guest Experience Day: 1 night stay with breakfast Modern and inclusive Team Member's areas What will I be doing? As an Assistant Kitchen Manager, you are responsible for managing and training the kitchen team to deliver an excellent Guest and Member experience. An Assistant Kitchen Manager will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: a { text-decoration: none; color: #464feb; } tr th, tr td { border: 1px solid #e6e6e6; } tr th { background-color: #f5f5f5; } Shift pattern: 06:00-14:00 / 10:00-18:00 / 15:00-23:00. Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team Ensure consistency in quality of dishes at all times Ensure compliance with food hygiene, Health and Safety, and stock procedures Ensure resources meet business needs through the effective management of working rotas Support brand standards through the training and assessment of your team Manage food cost controls to contribute to Food and Beverage revenue Knowledge of activities in other departments and implications What are we looking for? An Assistant Kitchen Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Strong Sous Chef or previous Head Chef Experience Approaches food in a creative way Strong supervisory skills Positive attitude Good communication skills Committed to delivering a high level of customer service Excellent grooming standards Excellent planning and organising skills It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Relevant qualifications for role Ability to work a variety of shifts including weekends, days, afternoons and evenings EVERY JOB MAKES THE STAY. At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests - and behind every job, there's an extraordinary person working to make each Stay magical. That's why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

Monday Friday 20 days holiday + 8 Bank Holidays Free onsite gym membership Uniform provided Overview: Step into one of Londons most iconic corporate headquarters, where hospitality is as diverse as the people it serves. At the campus, the dining experience spans fine dining, premium meeting rooms, client events, executive hospitality, and the upcoming Level 18 lounge bar and showcase spaces. As Senior Sous Chef, youll be part of the leadership team driving excellence across every outlet -switching seamlessly between Michelin-style plated dishes, high-end events, refined buffets, delicate pastries, and day-to-day corporate hospitality. This is a role for a chef who thrives on variety, leads with calm confidence, and delivers consistency at scale. Its perfect for someone who takes pride in shaping memorable experiences, values diversity in both cuisine and culture, and enjoys being at the centre of a world-class hospitality operation. Responsibilities: Support the Executive Chef in leading all hospitality kitchens across the building. Lead daily service for: Premium meeting-room hospitality, Boardroom dining & executive lunches & Events (canapés, hot fork, buffets, plated menus) Maintain Michelin-level mise en place standards, cleanliness, organisation and documentation. Train, coach and motivate the brigade to deliver a consistent, high-end food standard. Help develop menus, host tastings and support seasonal innovation. Manage ordering, stock control, GP targets and waste reduction in line with ISS processes. Work collaboratively with FOH, client teams and central ISS support functions. Requirements: Experience in Michelin-starred, AA Rosette, 5* hotel or equivalent premium operations. Confident leading teams and running a kitchen during the Executive Chefs absence. Comfortable working in multiple styles of cookery across the day. Strong understanding of food safety, allergens and compliance documentation. Professional, calm and solutions-focused. Most importantly: a can-do attitude, strong work ethic and willingness to learn and grow What we offer: A key leadership role across a multi-site hospitality operation inside one building. Opportunity to help shape the launch of the new Level 18 flagship space. More structured hours than traditional restaurants. Career development and training through ISS. Competitive salary and benefits. ISS is a world-leading workplace and facility management company, connecting people and places to make the world work better. Working with customers day by day, side by side, we understand every aspect of the user experience. Through a unique combination of intelligent solutions, high standards and people who care, to help our customers achieve their purpose, whether its hospitals healing patients, businesses producing the next great innovation, or airports bringing passengers home to their families. ISS is committed to doing business the right way, taking its corporate responsibility very seriously. Our passion is people. We offer you a challenging and exciting career in an organisation with people at its heart. In ISS, everyone has the opportunity to develop, grow and make a difference. #ISSGreatPeople #ISSTalent #PeopleMakePlace ISS is proud to be a diverse and inclusive employer. ISS welcomes all applicants regardless of age, disability, gender identity or gender reassignment, marital or civil partnership status, pregnancy or maternity, race (which includes race, colour, nationality, ethnic or national origin and caste) religion or belief, sex, sexual orientation or educational background. Our passion for inclusivity and diversity makes ISS a more creative, productive and happy place to work. TPBN1_UKCT

The Club Situated in 42 acres of landscaped grounds adjacent to the River Thames in Fulham, The Hurlingham Club is recognised as one of the worlds finest private member clubs. Since its opening in 1869, The Hurlingham Clubs croquet and tennis lawns, botanical gardens and stately Georgian Clubhouse have made it a sought-after destination for exclusive sporting and social activities. The Club offers a truly unique and rewarding environment to work, blending a rich history with a progressive outlook. With over 20 specialised departments, each contributing distinct roles and functions you will have the opportunity to interact with vibrant, multi-faceted colleagues and members that share common interests and represent a wide range of backgrounds, professions and perspectives. The members actively contribute to the Clubs community, atmosphere, heritage and culture. The Department With four kitchens on-site, The Hurlingham Club caters to members, their guests, and event clients with a rich variety of dining options. The Main Kitchen prepares and cooks food for all member/non-member and corporate functions in the Events Suites. It also assists with the food preparation in other outlets, including the Pool Bar and BBQs between May and September. Within the Main Kitchen, there is a dedicated pastry kitchen which prepares and bakes pastries, desserts, and other baked goods for events and Club venues. The Harness Room Kitchen offering a relaxed menu exclusively for members and their guests, providing light breakfasts, lunches and a more formal evening offering. The Polo Bar Kitchen prepares a light menu and dinner seven days a week. The Brasserie Kitchen offering modern British cuisine during lunch and dinner service for members and their guests. The Role This opportunity is available on both a casual and fixed-term basis: Fixed Term Average of 40 hours per week on a roster basis over five days. Additional hours are compensated with hourly overtime payments. Fixed Term Salary £37,012 per annum (Full Time Equivalent), this will be pro-rated for the duration of the contract. Casual Casual hours are offered as per availability, on a roster basis. This may include early, late or weekend shifts. Hourly rate • £15.95 per hour. Our Ideal Candidate Candidates will embody our Club values; excellence, responsibility and courtesy. Candidates should have previous experience as a Chef de Partie in a fast-paced kitchen and a strong desire to enhance their expertise and grow professionally. Benefits Benefits include: 23 days of prorated annual leave plus Bank Holidays for fixed term employees. Opportunities for training, development, and progression. Staff social events, free meals on duty and free onsite parking. Along with other benefits! The Hurlingham Club is passionate about creating an inclusive workplace that promotes and values diversity. Please note that, due to the high volume of applications we receive, if you do not hear from us within four weeks then unfortunately you were not successful in your application on this occasion. TPBN1_UKCT

Welcome to GOLDSTAR CHEFS , the UK's main recruitment hub for Chefs and hospitality professionals already in UK who are urgently seeking new Skilled Worker sponsorship? HAS YOUR CURRENT EMPLOYER LOST THEIR SPONSOR LICENCE, CANNOT GET COS, AWAITING NEW LICENCE OR IS UNABLE TO CONTINUE YOUR SPONSORED EMPLOYMENT FOR OTHER REASONS? The restaurant industry is facing major challenges as many face closure due to unsustainable increases in operating costs, decline in business, increasing competition, and in many cases, breaches in sponsor compliance resulting in sponsor licence and work visa cancellations. The Home Office are actively targeting the industry, especially Asian themed restaurants, with thousands at risk across the UK. The Home Office are also withholding or rejecting thousands of COS requests. If you are concerned about the security and stability of your sponsorship, or you have already been notified of your sponsor's licence revocation, then contact us IMMEDIATELY For assurance and peace of mind we place you with stable and reliable Goldstar Chefs approved sponsor employers who abide by high standards of employment practices and ethics. We present your profile to a high standard. Goldstar Chefs associated employers offer great salary packages, long-term stability, professional growth, and exceptional employee care and well-being. For your added peace of mind, a Goldstar Chefs associated employer's sponsor licence is kept secure by Goldstar Plus Sponsor Management System, which ensures the utmost strongest and scrupulous compliance, and able to satisfy the most stringent Home Office inspection. We ensure a Goldstar Chefs sponsor has COS availability, our COS request system has been consistently successful to date. This essential for your sponsorship continuity and visa security. Are you a creative and passionate hospitality professional committed to your ambition of forging a career in UK and need a more secure and sustainable pathwayfor you and your family? Then get in touch! Send us CV and a full copy of your current Certificate of Sponsorship (COS) Position: Specialist Chef De Partie, Sous Chefs, Head Chefs, Restaurant Managers Employer: Goldstar Chefs approved reputable and stable sponsoring establishments Location: UK wide Gross salary package :circa £40,000 to £50,000 (incl.share of serv.charge+targeted bonus) Weekly working hours/days: up to 48 hours / 5 days (tbc) Benefits & Entitlements: 28 days paid holiday (pro rata) incentives, employers workplace pension,employee care and wellbeing support + more Boost your chances of being shortlisted by sending a video demo of your skills, photos of dishes you specialise in and /or have created, Instagram link (if avail.) menus you have worked on, plus any commendations and references to hand. If you are a restaurant manager please make a short personal presentation video. Thank you. This vacancy is open to qualifying international, and non settled as well as settled UK candidates. Important note: Kindly note relevant fees/charges relating to UKVI Skilled Worker Sponsorship are borne by you (employer pays relevant UKVI sponsor fees). If you are eligible for the post and agree to the aforementioned in principle, we will send you full details and related costs of UK employment and visa formalities. Please note the salary figure stated in ths ad is based on the minimum immigration salary as stated in the Certificate of Sponsorship (COS) PLUS variable bonues such tronc/service charge /tips etc Please note Goldstar Chefs do NOT ask for upfront payment for shortlisting your CV, and we do NOT represent sponsors who demand money, or salary payback in exchange for sponsorship DUE TO EXPECTED VOLUME OF RESPONSES WEARE UNABLE TODEALWITH PHONE INQUIRIES SO PLEASE DO NOT CALL, PLEASE EMAIL AND WE WILL CONTACT YOU Goldstar Chefs are a nationwide recruitment organisation serving the UK's hospitality industry. We are also a UK government(IAA)regulated immigration adviser with specialist expertise in dealing with UKVI SkilledWorkers sponsorship formalities for both employees and employers. Goldstar Chefs are a Corporate Member of The Recruitment & Employment Confederation(REC ). Closing date: 28.03.2026 TPBN1_UKCT

Earnings : up to £43,000 inclusive of service charge (base salary £36,000) - paid overtime Location : London, EC2M 3YD Contract type : Permanent, full-time, latest finishing time 22.30/23.00, 40 hours. As a Senior Sous Chef, you will work as part of the larger back-of-house team in our premium Terra by Carlo Cracco restaurant. Youll play a senior role in daily kitchen activities, preparing, cooking, and plating food items to Eatalys high standards while overseeing other chefs. Terra by Carlo Cracco is a traditional Italian grill restaurant in collaboration with renowned Master Chef Carlo Cracco. THE PERKS OF BEING AN EATALIAN... No late-night finishing! The latest finishing time is 23.00 40 hours contract. Overtime is paid Tronc Scheme 20% employee instore discount across retail, bars, and restaurants 30-day holiday allowance that increases with the length of service (up to 36 days) Free healthy and varied staff meals options Internal career progression and global opportunities across the Eataly stores Apprenticeships launching soon From Mental Health First Aid to Health & Safety Level 3, well support your growth "Refer a Friend" and earn up to £300 per person WeCare - a health platform offering access to 24/7 GP, Financial, Mental and Physical well-being Employee assistance program Enhanced maternity leave Tronc Scheme Access to the Eataly benefit portal offering you free discounts, rewards, and cashback programs Save money on your groceries with discounts and cashbacks at Morrisons, Tesco, and more Access to local MyBroadgate discounts Stay active and enjoy up to 40% corporate discounts on all major gym groups and studios Up to 52% off on cinema tickets across the UK Cycle to work scheme No interest technology loans Exclusive travel discounts and cashbacks with TUI, Expedia, and more. Requirements At least 2 year of experience working at a Sous Chef level in a high-quality kitchen in either a restaurant or hotel setting. Knowledge of fresh food cooking, strong knife skills and a good understanding of the basics of Italian cuisine. Experience working with grills and knowledgeable in the preparation of meat, fish and pasta dishes. Strong leadership skills and able to keep calm during busy service periods. Working with fresh ingredients is a must. Availability to work flexibly according to a rota that will cover mornings, evenings, and weekends. Knowledge of high-quality Italian food and dishes. People management skills, ability to set clear objectives, motivate and monitor progress. Willingness to be flexible and support multiple teams. Fluent in English. Right to work in the UK. TPBN1_UKCT

Chef Manager - North London - 6 Lingard Ave, London NW9 5BG £44,000 per annum/ 40 hours per week - Monday - Friday - 7am to 3.30pm Our food is crafted onsite by passionate people using the best ingredients and we know that a balanced, plant focused, natural, fresh and sustainable menu will increase the productivity of our customers and keep them motivated and happy whilst at work. We provide amazing food, create inviting spaces, and develop engaging environments that inspire, motivate and unite our customers We are looking for a talented, enthusiastic and experienced Chef Manager to join our dedicated catering team, who produce outstanding food using the finest and freshest ingredients in this highly innovative corporate environment. Responsibilities include: The Chef Manager will plan, organise and direct the preparation and cooking of food ensuring that the company's reputation for quality is enhanced with customers and clients at all times Adopt a hands on approach taking responsibility for the food production covering all employee dining along with an extensive range of pop ups. Possess an exceptional drive for quality and innovation Responsible for all aspects of food safety, Health & Safety and COSHH The Chef Manager will be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets Our Ideal Chef Manager will: Proven experience in a role as Chef Manager being able to demonstrate a track record of catering for large numbers but at the same time making the customer feel that their meal has been individually prepared for them. Have a 'big personality' .Great people skills and be able to lead, develop, train and inspire a small team. Have a real passion for food and customer service along with bags of enthusiasm and recognising that customer engagement is key. Food Innovation and development is essential along with being up to date with current food trends Ability to communicate at all levels Superb culinary skills Good financial understanding High standards and be quality driven Excellent organisational skills A 'Can do' attitude We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Private Healthcare for Single, Married or Family Non-Contractual Bonus Scheme Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive Wow Points every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families TPBN1_UKCT

Sous Chef 50k Sous Chef – Modern British Restaurant, Southwest London – £50k Join a well-established, owner-led restaurant in southwest London. We are looking for a hands-on Sous Chef to work alongside a stable, low-turnover team and a critically acclaimed chef-owner. We are partnering with a much-loved restaurant that has grown from a small site into a mid-sized venue with a strong events arm. The Restaurant: Location: Vauxhall, London Concept: Modern British / European-influenced seasonal food Chef-owner led – collaborative, hands-on, deeply involved in menu development Team: 7-8 chefs; very low turnover, well-trained, stable and cohesive Service: 4 chefs on service plus a prep chef Events: Weddings and family-style private events every Saturday, plus corporate Christmas events The Sous Chef Role: Hands-on role – you will be cooking, not just managing Support the Head Chef in running a busy, quality-driven kitchen Oversee ordering, stock, and service execution Closed Mondays (one double, four singles) The Ideal Candidate: Loves cooking and the restaurant vibe Enjoys nerding out over ingredients and seasonal produce Stable and committed – looking for a long-term role in a healthy, money-making business Why Apply? Salary: Circa £50k inclusive of service and tips Culture: Owner-chef led with empathetic, chef-led decision-making. Overtime is tracked meticulously and paid or given as time in lieu Healthy business: GPs on target, even when many others are struggling Fun, stable, money-making venue Send your CV to Olly at COREcruitment dot com. TPBN1_UKCT

Sous Chef - New Opening (Pan-Asian Concept) Central London Up to £55,000 + benefits, bonus & tips An exciting opportunity to join a brand-new opening within a growing and well-invested hospitality group. This is a fantastic chance for a talented Sous Chef to be part of a high-profile launch, with excellent support, training, and clear progression opportunities. With a strong salary package, performance-based bonuses, and future growth plans, this role is ideal for an ambitious Sous Chef looking to take the next step in their career. The Role We are looking for a passionate and driven Sous Chef to support the Head Chef in leading the kitchen team. You'll play a key role in delivering high-quality dishes, maintaining standards, and ensuring smooth day-to-day operations in a fast-paced, high-volume environment. What We're Looking For Experience as a Sous Chef or strong Junior Sous ready to step up Ability to deliver fresh, high-quality food to a consistent standard Experience in Pan-Asian cuisine preferred, but not essential Understanding of both corporate restaurant structures and independent operations Ability to perform under pressure in a busy kitchen Strong team player with leadership qualities Passion for training, mentoring, and developing junior chefs Positive attitude, energy, and ambition The Business This exciting new concept is set to make a strong impact on the London dining scene, backed by an established international hospitality group with successful sister venues abroad. You'll receive excellent training and ongoing support from global counterparts, offering a unique opportunity to develop your skills within a forward-thinking business. With a focus on high-quality food and strong projected volumes, this is a dynamic environment with real career potential. Why Apply? Be part of an exciting new opening from day one Join a growing international business with strong backing Excellent training and development opportunities Clear progression pathway within the group Competitive salary with bonus potential and tips If you're an ambitious Sous Chef ready for your next challenge and want to be part of something exciting, apply now. INDBOH TPBN1_UKCT

Earnings : £12.71 + service charge up to (£14.50 per hour) Location : London, EC2M 3YD Contract type : Permanent, full-time, 40 hours per week, 22:30 latest finishing time As a Commis Chef, youll be part of a large, professional team of chefs. Youll support the senior teams in the preparation, production and serving of our high-quality dishes and products across a range of sections. This is the perfect role for someone with limited experience and looking to learn more about Italian food preparation and working with high-quality fresh ingredients. Benefits Available: 40-hour contract. Overtime is paid Tronc Scheme 20% employee in-store discount across retail, bars, and restaurants 30-day holiday allowance that increases with the length of service (up to 36 days) Free healthy and varied staff meals options Internal career progression and global opportunities across the Eataly stores Apprenticeships launching soon From Mental Health First Aid to Health & Safety Level 3, well support your growth "Refer a Friend" and earn up to £300 per person WeCare - a health platform offering access to 24/7 GP, Financial, Mental and Physical well-being Employee assistance program Enhanced maternity leave Tronc Scheme Access to the Eataly benefit portal offering you free discounts, rewards, and cashback programs Save money on your groceries with discounts and cashbacks at Morrisons, Tesco, and more Access to local MyBroadgate discounts Stay active and enjoy up to 40% corporate discounts on all major gym groups and studios Up to 52% off on cinema tickets across the UK Cycle to work scheme No-interest technology loans Exclusive travel discounts and cashbacks with TUI, Expedia, and more! Requirements: At least 1 year experience working in a kitchen in either a professional or further education environment. Ability to cook to specs and brand standards. Experience working with fresh ingredients and an understanding of basic sauces preparations is preferrable. Strong knives skills. Knowledge of Italian cuisine is beneficial. Availability to work flexibly across a rota that will cover mornings, evenings, and weekends with shifts falling between 7am and 10.30pm. Willingness to be flexible and support multiple teams. Fluent in English. Right to work in the UK. TPBN1_UKCT

Part of Oak View Group (OVG), Rhubarb Hospitality Collection aspires to establish itself as the unequivocal leader in the hospitality industry, elevating the benchmark for premium experiences at iconic venues across the globe. About the Venue Managed by Rhubarb, Sky Garden sits atop 20 Fenchurch Street, a.k.a. The Walkie Talkie Building, and houses two restaurants, two bars, a retail outlet, ground floor coffee kiosk and stunning event spaces. An iconic venue like no other, RHC proudly deliver a range of luxury dining options and flawless service to our spectacular, three-floor event venue and rooftop restaurant and bar experience. Poised on level 36 of the iconic Sky Garden, Darwin is a lively all-day dining location inspired by the very best of British. Laid back but with a spirited atmosphere spread across three services; We let the food and incredible view do the talking! Role Purpose London's highest brasserie All day dining concept, high volume outlet up to £46,000 per annum, depending on experience Excellent career progression Would you like to take your career to new heights? We are looking for an eager and enthusiastic Sous Chef to join our brigade. Darwin is a lively all-day dining location inspired by the very best of British. Laid back but with a spirited atmosphere spread across three services; We let the food and incredible view do the talking! Calling all talented Sous Chefs! We are looking for a passionate individual to join our dynamic team, assisting our wonderful Head Chef in running a fast-paced and bustling kitchen. As the leader of our large brigade, you'll have the opportunity to coach, mentor, and inspire our talented chefs. We're seeking a Sous Chef who not only encourages excellence but also sets a high standard, serving as an aspirational role model for the team. What we offer: Consistent Salary increase reviews and excellent ongoing training and management development plan - with opportunities both on site and within future operations. Meals provided or allowance paid every shift. Corporate Gym discount. 40% discount across our venues. £300 refer a friend bonus. Employee recognition, with monthly and yearly awards TPBN1_UKCT

Waldorf Astoria London - Admiralty Arch is seekinga Junior Sous Chef Café Bouludto join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and helpshapethe guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London Admiralty Arch will feature 100 elegant rooms and suites and 17,500sqftof private residences. The hotel will open with two signature restaurants -Coreusby Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the worlds most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests. Waldorf Astoria Hotels & Resorts is Hiltons flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the worlds most sought-after destinations. WELCOME TO A WORLD OF OPPORTUNITIES AT THE UKs #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members A World of Rewards Complimentary, nourishing meals provided while on duty Exceptional developmentprogrammes, designed to support and accelerate your growth at every stage Opportunities to make a meaningful impact through our industry - leading Corporate Responsibility initiatives Team Member TravelProgramme, offering exclusive discounted stays and 50% off food & beverage Highstreet savingsthrough Perks at Work 28 days holiday, including bank holidays, rising to 33 days with length of service We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding theworldclassservice standardsrecognisedby Forbes. What will I be doing? As Junior Sous ChefforCafé Boulud, you will play a key role in menu development, kitchen leadership, and operational execution. You will support theSous Chef, Senior Sous Chef and Head Chefin guiding the brigade, ensuring culinary consistency, cost control, and an outstanding gastronomic experience for both guests and members. You will perform the following duties to the highest standards of luxury gastronomy: Contribute creatively and collaboratively to menu development in line with Café Bouluds culinary philosophy. Supervise, train, and motivate the kitchen brigade to ensure a disciplined, cohesive, and high - performing team. Maintain uncompromising consistency in food quality, presentation, andflavour. Engage professionally with guests when required, supporting positive dining experiences in the absence of senior kitchen leadership. Ensure optimal staffing through effectiverotaplanning aligned with business volumes. Uphold brand and culinary standards through continuous training, coaching, and performance assessment. Monitor and control food costs to support departmental profitability and revenue objectives. Maintain awareness of interdepartmental operations and their impact on kitchen performance. Ensure full compliance with food safety, hygiene, and Health & Safety regulationsat all times. What are we looking for? A Junior Sous Chef serving Hilton brands demonstrates technical excellence, leadership potential, and a refined culinary mindset. To excel in this role, you will bring: Proven experience as a strong Chef de Partie or prior Junior Sous Chef. A creative, thoughtful approach to cuisine and menu execution. Confident supervisory and team - leading capabilities. A positive, professional attitude within a high - performance kitchen environment. Clear and effective communication skills. A guest - focused mindset with a commitment to culinary excellence. Impeccable grooming and professional presentation. Strong planning andorganisationalskills. A genuine willingness to learn, evolve, and refine culinary craft. It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Relevant professional culinary qualifications Flexibility to work varied shifts, including weekends, mornings, afternoons, and evenings. Prior experience within a luxury or ultra - luxury hospitality orservice - ledenvironment is highly desirable. EVERY JOB MAKES THE STAY At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests and behind every job, theres an extraordinary person working to make each Stay magical. That s why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

Waldorf Astoria London - Admiralty Arch is seeking aSous Chef - Café Bouludto join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sqft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the worlds most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests. Waldorf Astoria Hotels & Resorts is Hiltons flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the worlds most sought-after destinations. WELCOME TO A WORLD OF OPPORTUNITIES AT THE UKs #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members A World of Rewards Complimentary, nourishing meals provided while on duty Exceptional development programmes, designed to support and accelerate your growth at every stage Opportunities to make a meaningful impact through our industry-leading Corporate Responsibility initiatives Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage High street savings through Perks at Work 28 days holiday, including bank holidays, rising to 33 days with length of service We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding the worldclass service standards recognised by Forbes. What will I be doing? ASous Chef - Café Bouludpartners closely with theSenior Sous Chef and Head Chefto oversee all aspects of kitchen operations, ensuring the delivery of an exceptional culinary experience for Guests and Members. This role combines operational excellence, cost discipline, culinary creativity, and refined guest engagement. AsSous Chef - Café Boulud, you will support theSenior Sous Chef and Head Chefin the daily management of the kitchen, overseeing food provision, responding to guest feedback, and maintaining the highest standards of quality, consistency, and presentation. Your responsibilities will include: Overseeing all kitchen operations, including culinary execution, quality control, and administrative functions Managing the provision of food across all Food and Beverage outlets, ensuring full compliance with current food safety and legislative requirements Responding to Guest enquiries and feedback promptly and professionally, ensuring positive outcomes Ensuring all food is consistently prepared to the highest quality standards and stored in accordance with food safety guidelines Contributing creatively to menu development by incorporating Guest feedback, seasonality, and current culinary trends Ensuring consistent delivery of high-quality cuisine across all hotel dining outlets Managing Guest relations in the absence of theSenior Sous Chef orHeadChef, resolving concerns with professionalism and discretion Ensuring staffing and work rotations effectively support operational and business requirements Upholding brand standards through the training, coaching, and performance evaluation of kitchen Team Members Leading and motivating the kitchen brigade to foster a structured, engaged, and high-performing team Maintaining strict cost controls without compromising quality, driving profitability and achieving departmental financial targets Supporting other departments as required while maintaining strong interdepartmental relationships Ensuring full compliance with hotel security procedures, fire regulations, and all health, safety, and food safety legislation Reporting maintenance, hygiene, and hazard issues in a timely manner Demonstrating a strong commitment to sustainability and environmentally responsible kitchen practices What are we looking for? A Sous Chef serving Hilton brands consistently works on behalf of our Guests while collaborating seamlessly with colleagues. To succeed in this role, you will demonstrate the following skills, experience, and professional behaviours: Relevant culinary qualifications for the role Strong planning, organisation, and time-management skills The ability to multi-task effectively while meeting deadlines Proven supervisory and leadership capability A current, valid, and relevant trade qualification (proof may be required) A creative and refined approach to culinary production A positive, professional, and solution-oriented attitude Strong communication and interpersonal skills The ability to perform effectively under pressure in a fast-paced environment The ability to work independently and collaboratively within a team It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous experience in a similar Sous Chef or senior kitchen rolewithin a luxury or ultra-luxury hospitality or service-led environment is highly desirable. A genuine passion for producing high-quality cuisine Strong awareness of contemporary food trends and guest preferences Proficiency with computer systems and software, including Microsoft Word, Excel, and Outlook EVERY JOB MAKES THE STAY At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests and behind every job, theres an extraordinary person working to make each Stay magical. That s why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

ABOUT MITSU Mitsu brings the spirit of Tokyos neighborhood izakaya to East London. Blending authentic Japanese techniques with British produce and Shoreditch energy,Mitsu is a premium yet approachable Japanese restaurant and bar. From robata grilling and kamameshi rice to DJ-led late nights and zero-waste philosophy, Mitsu is designed to be social, soulful, and unforgettable. This is not a polished, corporate dining room. Mitsu has personality, warmth, and rhythm in an all-day-to-late-night place where locals, hotel guests, creatives, and friends gather. BENEFITS OF JOINING OUR TEAM £1500 Recommend a Friend Scheme. Access to Wellable a physical wellbeing app including company wide challenges. Financial wellbeing support, including access to Stream. Up to 33 days holiday a year (increasing with length of service). Exciting learning and development programmes to help progress your career, including apprenticeships and career mapping. An amazing overnight Guest Experience here at Aethos London Shoreditch for you and a guest?. Season Ticket Loan, Cycle to Work and discounted Gym memberships. Annual festive and summer social events, charity fundraising days and committees to join, including paid volunteering days. THE ROLE We are looking for a motivated and passionate Commis Chef to join our kitchen team. This is an excellent opportunity for someone looking to develop their skills in Japanese cuisine and work in a dynamic, high-volume restaurant. Your tasks will include but will not be limited to: Preparing and cooking food under the supervision of our CDPs Monitoring and maintaining kitchen equipment. Rotating stock and ensuring food items are properly stored. Helping with deliveries and unpacking and organising them ABOUT YOU A genuine passion and a creative flair Willingness to learn and embrace the concept of Aethos An eye for detail and an understanding of what it takes to provide outstanding levels of guest service If you pride yourself on working ethically, with integrity and have a passion for making things happen then please apply today! All applicants must be eligible to live and work in the United Kingdom. Documented evidence of eligibility will be required. TPBN1_UKCT

Canapé Sous Chef - Events - Surrey - £35,000 to £40,000 We're recruiting a Canapé Sous Chef to join a high-end events and hospitality operation delivering premium catering across some of the South-East and London's most prestigious venues. The role is predominantly Monday to Friday (around 80% of the time), based within a professional production kitchen in Surrey , while also supporting the training and development of aspiring event chefs within the wider team. This is a brilliant opportunity for a strong Canapé Sous Chef to work within a structured, professional kitchen environment focused on refined canapé production, corporate events and high-quality hospitality food. The Offer £35,000 - £40,000 salary DOE 39-hour contract Predominantly Monday to Friday operation Overtime paid for evening events TOIL provided for weekend shifts 28 days holiday + bank holidays Company pension scheme Free meals on duty Chef uniform + non-slip shoes provided Strong work–life balance vs restaurants The Operation Premium London events & hospitality operation. Production kitchen supporting multiple London venues. Corporate events, canapés & high-end hospitality. Multi-site event catering across prestigious venues. Structured and highly organised kitchen environment. Combination of production kitchen + on-site event. Supportive and team-focused culture. The Food High-end canapé and bowl food production. Modern British & seasonal menus. Refined, detail-driven presentation. Premium corporate hospitality & luxury events. Fresh, creative and ingredient-led food. Fast-paced production with consistency essential. The Role Lead canapé preparation and event food production. Manage multiple event orders simultaneously. Support and mentor junior chefs within the team. Help train and develop aspiring event chefs. Maintain exceptional food quality and consistency. Assist with stock control, ordering and wastage. Input into menu development and seasonal ideas. About You You must have experience within events or premium hospitality catering. Strong canapé and high-volume events experience required. Reliable, consistent and committed to long-term roles. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

Head Chef - All-Day Dining Café Mayfair | Central London | New Opening We are working with an exciting new all-day dining café opening in Central London to recruit an exceptional Head Chef to launch this new environment, in Mayfair, currently under construction. This refined concept draws inspiration from elegant European cafés and modern private members' club dining. The menu will focus on elevated breakfast, brunch, light dining, sandwiches and salads, supported by a strong in-house pastry and bakery programme. The space is designed to feel calm, warm and luxurious, with an emphasis on quality, consistency and timeless hospitality. This role suits a well-rounded, hands-on Head Chef who is confident running a professional kitchen. The next phase of this venue may focus on enhancing the morning pastry provision, so pastry knowledge or experience overseeing high-quality pastry and bakery production may be useful. The Role Full responsibility for the day-to-day running of the kitchen Deliver a high-quality all-day menu across breakfast, lunch and light "small plate" evening dining Lead, train and motivate a small, high-performing kitchen team Maintain excellent standards of hygiene, organisation and food safety Manage ordering, stock control and kitchen costs Work closely with senior management during the opening and launch phase The Ideal Candidate Minimum 5 years' experience in a senior kitchen role (Head Chef or Senior Sous) Strong savoury cooking background, pastry and baking capability would also be interesting Experience in premium cafés, restaurants or members' club-style environments Calm, organised and detail-driven leadership style Passion for seasonal produce, clean flavours and refined presentation Confident running a kitchen end-to-end rather than operating within a large corporate structure What's on Offer Salary of £50,000-£55,000 Opportunity to lead a brand-new opening from day one Supportive ownership and professional working environment Long-term growth potential as the group develops This is a rare opportunity for a Head Chef who enjoys all-day dining, bakery-led menus and building something properly from the ground up. TPBN1_UKCT

Executive Chef Central Production Unit Opportunity This is a fantastic opportunity to step into a senior culinary leadership role within a fast-growing, independent contract catering business with sites across London. Operating from a busy Central Production Unit in Canary Wharf, youll take full ownership of the kitchen operation leading a talented team, setting the culinary direction, and delivering outstanding food to a growing portfolio of corporate clients every day. With continued expansion and real ambition behind the business, this is a great time to join a company thats food-first and scaling quickly. The Role As Executive Chef of the CPU, youll lead a team of five across a SundayFriday operation producing 300400 covers daily. Your food will be delivered to corporate clients without an onsite kitchen who rely on you for consistent, flavoursome, visually impactful lunches hot buffets, salads, sides and grab & go. Youll also support the onsite café serving the building via a simple breakfast and lunch offer alongside occasional hospitality events for the wider group including bowl food, finger buffets, and canapé functions. This is a highly visible leadership role the business needs someone who can stabilise, inspire and grow the team as much as someone who can cook brilliantly. Key Responsibilities Will Include: Lead and manage the full CPU operation, including day-to-day team oversight Produce high-quality, flavoursome food at volume 300400 covers daily for corporate client sites Develop and evolve menus in line with client briefs, balancing creativity with practicality Oversee grab & go production for the onsite café Support hospitality events, including bowl food, finger buffets, and canapé functions Build, motivate, and develop the team creating a positive, stable kitchen culture Manage food costs and menu costing to ensure financial targets are met Take full responsibility for onsite health & safety compliance The Candidate Proven experience leading large, high-volume kitchens ideally within contract catering Head Chef experience preferred, though strong Sous Chefs from high-volume environments will be considered Confident with menu writing, financial management, and food cost control Experienced in managing large teams A natural people manager calm under pressure, leads from the front, and gets the best from those around them Able to inspire, grow, and stabilise a team this is as much a people role as a culinary one Package Salary up to £55,000 Immediate start Sound great? Apply below. Not for you, but still looking for your dream role? Drop us a message or check out our latest opportunities. Know someone great? Refer a friend if we place them, youll receive up to £250 in High Street vouchers. TPBN1_UKCT