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Head Chef The Rose, Shenfield Essex £44,000 + Gratuities The Rose in Shenfield is a busy and popular Gastro Pub with a strong reputation for quality food and service. We’re looking for a talented and driven Head Chef to lead our kitchen team. You’ll work closely with a highly experienced General Manager (30+ years in the industry) and have full responsibility for the kitchen operation. Key Responsibilities: • Manage day-to-day kitchen operations, • Create and manage staff rotas, • Recruit and train kitchen team members, • Handle ordering, stock control and GP targets, • Maintain the highest food hygiene and safety standards, • Drive menu quality and consistency What We Offer: • £44,000 salary + gratuities, • Supportive and experienced management team, • Busy, thriving pub environment, • Opportunity to shape and lead a talented kitchen team If you’re an experienced Head Chef or a strong Sous Chef ready to step up, we’d love to hear from you. Apply today and join our team at The Rose, Shenfield.

Now Hiring: Senior Sous Chef (2 Positions Available) Location: ODA UPMINSTER Type: Full-Time Salary: £40,000 – £50,000 (DOE) | Paid Fortnightly Hours: 50 hours per week Are you a seasoned culinary professional ready to step into a senior leadership role? We are currently seeking two experienced Senior Sous Chefs to join our dynamic kitchen team at ODA upminster, a modern and ambitious restaurant known for high standards, seasonal menus, and a passion for quality. What We're Looking For: • Proven track record in high-end or high-volume dining, • Strong leadership, organisation, and training skills, • In-depth understanding of kitchen operations, food safety, and cost control, • Passion for food innovation and maintaining consistency in service What We Offer: • Competitive salary (£40,000 – £50,000 depending on experience), • Paid fortnightly, • Full-time permanent contract, • Supportive and forward-thinking kitchen culture, • Opportunity to influence menu development and team growth Responsibilities: • Support the Head Chef in daily kitchen operations, • Lead and train junior chefs, • Maintain high standards of hygiene and quality control, • Help manage stock levels, orders, and kitchen efficiency, • Assist in menu planning and new dish creating