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\n \n \n Join the MOI Team Bartender Position Up to £16 - £17+per hour (Depending on experience) \n \n \n MOI is an inventive fusion of Japanese flavours with a modern, elevated twistcomingthe heart of Sohos iconicWardourstreet.Led by the Executive Chef Andy Cook,the kitchen embraces Japanese cuisine as a canvas, highlighting peak-season ingredients and global influences to create dishes that are both complex and i... \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n\n \n ZIPC1_UKCT

Accurx is where conversations happen with and about patients.For decades, the NHS has struggled with fragmented systems that make simple tasks feel impossible. We’re changing that by building a single, system-wide platform that connects everyone through communication.What started as a way for GPs to text a patient has now evolved into an all-in-one digital toolkit used by 98% of GP practices.Our platform now powers Total Triage to manage patient demand, and Self-Book,which lets patients schedule their own appointments in seconds. We’ve automated routine care with Patient Questionnaires for long-term conditions, while Accumail finally allows staff-to-staff communication to happen instantly across different care settings. We’re now pushing the boundaries of the consultation itself with Accurx Scribe, our AI-powered note-taker that drafts medical notes in real-time.The teamWe are a mission-driven team of 80 engineers based in London and the surrounding areas, united by the challenge of fixing healthcare communication. We are innovating for the NHS at a scale and depth that has never been done before, solving the real-world problems that stand between millions of patients and the care they need.We are a highly cross-functional group where engineering, product, data, and security collaborate as true peers. We foster a low-ego, high-impact environment that values expertise and new ideas, maintaining the high standards required to build and scale a national healthcare communication platform.As a Staff ML/AI Engineer, you'll operate across multiple product and platform teams - diving deep into selected ones to help them achieve great results with AI and ML. One key team you'll work closely with is our Triage Intelligence team, a high-impact, cross-functional group building the intelligence that powers how Accurx understands patient healthcare requests.Challenges you’ll solve...You will set the technical direction for how AI/ML capabilities are built, deployed, and evolved across the organisation - defining both the what and the how, and ensuring alignment with Accurx's broader product roadmap.You will own the end-to-end quality strategy for ML systems - going beyond standard metrics to incorporate privacy, bias, security, and maintainability, and designing systems that don't depend on a single expert to maintain.You will act as a force multiplier across teams, building reusable platform capabilities, mentoring engineers into senior roles, and shaping how we hire and grow ML talent at Accurx.You will identify and champion new AI/ML-powered product opportunities, translating clinical and product objectives into capabilities with group-wide impact - and leading decisively when the path forward is unclear.You should apply if...You have deep expertise across a range of ML techniques (e.g. Transformer-based NLP, Deep Learning, Tree-based methods, Bayesian modelling) and the judgment to select solutions that balance theoretical soundness against engineering practicality.You have a proven track record of taking models from experimentation to high-availability production, designing systems (data versioning, training pipelines, model serving, monitoring) built for long-term maintainability.You are comfortable setting technical direction for a team or area, making high-stakes build-vs-buy decisions, and influencing roadmaps beyond your immediate team.You bring mastery of a production-grade language (e.g. Python, C#, or Go), with a focus on extensible, modular components and a strong instinct for system design.You are a natural mentor and communicator, able to grow the next generation of senior engineers and tailor technical narratives to audiences from IC engineers to executive stakeholders.What’s in it for me?You'll be joining an established but fast-growing Tech for Good movement, where we're led by our Principles and our mission to fix healthcare communication.135,000 - 155,000 salary + share options up to 50,000Benefits to suit you: adjust your healthcare cover, your pension or life insurance, whatever stage you’re at in lifeFlexible working: We are an office first culture and ask that you’re in our (dog-friendly) Shoreditch office 3 days a week, with core hours of 10am - 4pmTime off: You’ll get 28 days of holiday (plus bank holidays) and up to 4 weeks to work from anywhere per yearFamily matters: We offer enhanced parental leave, fertility support and parental loss supportWe have our very own Chef! Free healthy breakfasts, snacks and lunches will be provided, with the occasional sweet treat!Compensation Range: 135K - 155KLocationLondon (Shoreditch)Employment TypeFull timeLocation TypeHybridDepartmentProduct & TechnologyEngineeringCompensation135K – 155K • Offers Equity

Take ownership for the kitchen in the absence of Executive Chef / Executive Sous chef / Head Chef. Support all aspects of menu changes in line with the menu calendar working with your Head Chef including dish creation, tastings, allergen data, spec sheets to be completed prior to menu going live and

Prepare a detailed written report for the Executive Chef / Sous chef following any incident or emergency situation, where possible, send via email with all Facts. Take full ownership for the kitchen for the duration of your shift, in the absence of the Senior Night Chef. Support senior chefs by ensu

To work in conjunction with the Executive Chef Chef to implement re-training or additional training when a need is identified. To report all disciplinary and grievance matters immediately to the Executive Chef to inform any irregularities in the conduct and/or appearance of staff from another depart

Position: Head Chef \n Reports to: General Manager \n Visa Sponsorship: Visa sponsorship may be available for eligible candidates who are currently residing in the UK, subject to meeting UK Skilled Worker visa and immigration requirements. \n \n What will I get? \n\n • Competitive salary based on experience\n, • Service charge (£9,000–£10,000 per annum, subject to business levels)\n, • Discretionary bonus of up to 20%, based on achievement of agreed KPIs\n, • Enhanced pension scheme*\n, • Enhanced annual leave entitlement, increasing with length of service\n, • Complimentary meals while on duty\n, • Private Bupa Health Plan*\n, • Access to the CODE App, offering exclusive hospitality benefits and discounts*\n, • A vibrant social calendar and employee engagement programme, including team events and seasonal celebrations\n\n \n What will I be doing? \n As the Head Chef, you’ll play a pivotal role in the operational excellence of the hotel’s kitchens, working closely with the General Manager. Your responsibilities will include managing day-to-day kitchen operations, leading the food preparation process, and establishing clear procedures that ensure quality and consistency across all food outlets. \n Key Responsibilities: \n\n • Foster a culture of continuous improvement and collaboration, aligned with the ethos of our Paris-based sister property, Hôtel Costes.\n, • Develop, cost, and manage all recipes, ensuring compliance with food safety and health & safety standards.\n, • Engage with guests when required to ensure their satisfaction and uphold the hotel's standards.\n, • Ensure all food served meets our high standards, with seasonal and trend-appropriate specials.\n, • Exemplify exceptional and personalised service, collaborating seamlessly with other departments.\n, • Plan, execute, and oversee the production of all menu items, ensuring all stations meet closing and cleanliness protocols.\n, • Demonstrate financial and operational acumen through requisitions, inventories, and budget management.\n, • Oversee staff operations, ensuring kitchen teams adhere to high standards of hygiene and presentation.\n\n Team Management \n\n • Adjust staffing levels to meet restaurant demands and coordinate team schedules, including holidays.\n, • Lead pre-service briefings and participate in key departmental meetings, ensuring clear communication and alignment.\n, • Ensure consistent training and compliance with hygiene and appearance standards across all shifts, including night teams.\n\n Goals and Objectives \n\n • Achieve the COS budget target, consistently reviewing results and expenditures to maintain financial efficiency.\n, • Continuously monitor and respond to guest feedback across all platforms, refining procedures as needed.\n, • Foster high morale and maintain a low staff turnover rate by promoting a positive work environment.\n\n Financial Performance \n\n • Use KPIs and financial targets to assess department performance and develop future strategies.\n, • Control labour and payroll costs, ensuring all resources are utilised efficiently and accounted for, and that payroll ratios align with sales.\n, • Maintain strict control of food costs, ensuring stock follows the “first in, first out” principle.\n\n Food Safety and Compliance \n\n • Ensure compliance with all relevant Health & Safety and Food Safety regulations, actively participating in the Health & Safety Committee.\n, • Implement and oversee the Hazard Analysis and Critical Control Point (HACCP) plan, ensuring all team members adhere to food safety standards.\n\n \n What are we looking for? \n\n • Minimum of four years’ experience in luxury or high-end hotels, in senior culinary roles such as Head Chef or Executive Chef.\n, • Proven leadership skills with experience managing kitchen brigades of 16 or more team members.\n, • Degree or Diploma in Culinary Arts from a recognised institution.\n, • Possession of a Level 3 or Level 4 Food Safety certification (mandatory requirement).\n, • Additional certification in Food Safety or Hygiene is highly desirable.\n, • Experience in preparing for and successfully passing EHO (Environmental Health Officer) inspections.\n, • Flexibility to work weekends and adapt to business needs.\n, • Proficiency in French is an advantage.\n\n \n *Upon successful completion of the probation period

This is a fantastic new opportunity for an experienced Head Chef to lead the kitchen of an all day dining brasserie style restaurant, situated in an affluent West London neighbourhood. \n \n As Head Chef, you’ll be instrumental helping to ensure the continued exceptional standards and reputation. You’ll work with quality seasonal ingredients to create European cuisine. \n \n\n • Package of £70,000-£80,000.\n, • Circa 48 hours – 5/7 days per week.\n\n \n Join an employer that has gained a reputation for championing a people driven culture and fostering a sense of collaboration, through in-house training and employee initiatives. This is also an excellent opportunity to work closely with a talented Group Executive Chef, who will support with your continued career development and potential onward progression. \n \n The Person \n \n Previous experience within busy reputable 1-2 AA Rosette + standard restaurants as a Head Chef, as well as sound knowledge of European Cuisine. \n \n An inspiring leader who will mentor, develop and help to retain a close-knit team of Chefs, BOH team members and Apprentice Chefs. \n \n Sound financial awareness with experience of being accountable for P&Ls and Food Cost. Proficient training in Food Safety, Health & Safety and HACCP. \n \n The restaurant offers a comprehensive benefits package that will be detailed during the application stages. \n \n Apply now to be considered for this Head Chef role.

Cuisine Chef Lecturer 85-95k Relocate to New Zealand \n An exceptional opportunity for an experienced chef educator to join an elite culinary institution in New Zealand, delivering world-class training across multiple programmes. \n \n The Role \n A prestigious global culinary school is seeking a Cuisine Chef Lecturer to deliver programmes across the classic and advanced culinary diplomas, and Bachelor of Culinary Arts. \n \n Why Apply \n\n • NZD $85,000–$90,000 (negotiable) for a 40-hour week.\n, • KiwiSaver contributions at 3%.\n, • Visa assistance and costs covered.\n, • One-way flight to New Zealand.\n, • Two weeks accommodation upon arrival.\n, • Uniforms, knife kit, laundry, and meals provided.\n, • Relocate to one of the world's most desirable locations\n\n \n Key Responsibilities \n\n • Develop and deliver quality courses and materials to academic excellence standards.\n, • Use flexible, best-practice teaching methods that meet learner needs.\n, • Monitor student achievement and provide pastoral care.\n, • Support examinations, grading, and curriculum development.\n, • Ensure full compliance with Health and Safety protocols.\n, • Contribute to new programme initiatives and alternative delivery methods.\n\n \n The Ideal Candidate \n\n • Formal qualification in Cuisine.\n, • Minimum 15 years of global cheffing experience, including time in France.\n, • Hospitality leadership experience to an international standard.\n, • Previous training or teaching experience.\n, • Excellent communication and interpersonal skills.\n, • Proven ability to work in a motivated, professional team.\n, • Course development experience would be an advantage.\n\n \n How to Apply \n If you are an experienced chef educator ready for a career-defining move, please send your CV to Olly at COREcruitment dot com

As Senior Sous Chef, you will work closely with the Executive Chef, Head Chef and Sous Chef team to ensure the smooth and efficient operation of the kitchen.

We are seeking a dynamic and passionate Sous Chef to join our culinary team! In this pivotal role, you will assist the Executive Head Chef in overseeing daily kitchen operations, ensuring exceptional food quality, and maintaining a lively, efficient work environment. Support the Executive Head Chef

Senior Sous Chef / Kitchen Manager Carmel, Queen's Park. Senior Sous Chef / Kitchen Manager. Executive Head Chef sets the menu and culinary direction.

Head Chef - Kudu 7 (Marylebone). The Executive Chef/owner has a very craft-led approach to food.

Head Chef and Executive Chef in the planning, execution, and management of all culinary operations. The Senior Sous Chef willassistin menu development, staff training, cost control, and operational excellence while supporting the overall vision of the kitchen management team. Team meal whilst on shi

Has experience as a Senior Sous Chef or strong Sous Chef in events or high-volume hospitality. We're looking for an ambitious, hands-on Senior Sous Chef to join one of London's most exciting new venues. Supporting the Executive Chef with menu development and seasonal creativity.

The Colleague Restaurant Chef de Partie is responsible for the full operation of the staff dining kitchen reporting directly to the Executive Chef. Ability to work independently and take full ownership of kitchen responsibilities. The position focuses on delivering consistent, high-quality meals in

Youll work closely with the Head Chef at Brasserie Olivia and our Executive Pastry Chef in France to deliver consistent standards across the brand.

As a Chef de Partie, you will work alongside the Executive Chef and Sous Chef to achieve highest standards of food production and customer service. To always control the quality of the product you use and report any discrepancy to the Sous Chef or Head Chef to ensure consistent freshness and quality

Sous chef beautiful gastro pub, Kentish. This is an exciting opportunity for a passionate chef to work in a quality-driven kitchen and grow alongside a. Michelin star trained Executive Chef.

This is a fantastic opportunity for a Chef de Partie to join a leading 5* hotel at the forefront of the industry, under the stewardship of a talented Executive Chef. As a Chef de Partie, youll support the overall running of the kitchen, overseeing the MEP and service of a timeless classic. Previous

Chef de Partie Award-Winning Independent Restaurant Group.Were looking for an experienced.Youll work alongside a highly respected Executive Chef with experience in some of the countrys best Michelin-starred restaurants.The business has an outstanding reputation, a fantastic working environment and

You'll work alongside a Head Pizza Chef, who runs the pizza kitchen at Spring Street, with our Executive Chef supporting both teams on menu development and wider culinary direction. We're looking for a Head Chef (Bar) to run and own the day-to-day operation of the bar kitchen. Ideal for a chef with

Support the Head Chef in managing the kitchen team, providing training, guidance, and coaching to junior chefs. Head Chef and Executive Chef in the planning, execution, and management of all culinary operations. The Senior Sous Chef willassistin menu development, staff training, cost control, and op

The Role As Head Chef, you will lead the kitchen team and oversee the preparation of high quality, nutritious meals that support the health and wellbeing of residents living with complex nursing needs, dementia and mental health conditions. Working closely with the Home Manager and Group Executive C

At Vacherin , our values are at the heart of everything we do. We are Precise in delivering exceptional food and service, Personal in the way we build genuine relationships and care for others, and Bold in embracing new ideas, creativity and innovation. Together, we create memorable experiences for our clients while supporting each other to grow and succeed. Are you passionate about food, drink and exceptional service? Would you like to join an award-winning hospitality team and still make it home for dinner? We are looking for a Group General Manager to work with us in South West London. Salary: £65,000 per annum Working Pattern: 40 hours per week (Monday - Friday) Location: South West London Key Responsibilities Holding regular feedback sessions with customers and clients to ensure we are exceeding their food service expectations. Lead, develop and manage a team of 70+ staff, ensuring all team members remain up to date with COSHH, Food Hygiene and other relevant training. Oversee 2 sites based in the South West London area. Develop and maintain strong working relationships with clients and key stakeholders. Lead all hospitality and catering operations across the sites, ensuring high standards of food, service and customer experience. Drive financial performance, commercial growth and ensure sites achieve agreed budget targets. Oversee budgets, forecasting and financial controls, including full P&L responsibility. Work closely with the Executive Chef and culinary team to deliver an exceptional food offering. Ensure compliance with all health, safety and food safety standards. Identify opportunities for innovation and continuous improvement across the operation. Manage and develop operational managers and support teams to drive engagement and performance. Our Ideal Candidate Minimum 5 years' management experience within contract catering or workplace hospitality. Experience managing multi-site operations or large single-site contracts. Experience overseeing both retail and hospitality services within a catering environment. Strong workplace hospitality or contract catering background. Commercially focused with proven P&L management experience. Proven ability to build and maintain strong client and stakeholder relationships. Experienced people leader with a track record of developing high-performing teams. Passionate about hospitality, food and service excellence. Innovative and creative, with the ability to continuously enhance the customer experience and food offering. What's in it for you? Working with Vacherin has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy. Personal Development and Training opportunities Life assurance scheme Pension scheme Holiday allowance Access to Healthcare Support App which includes Annual health check, Digital GP, Mental Health Consultations, Nutritional Consultations, Second Medical Opinion Eye care A great wellbeing strategy - including access to our Employee Assistance Programme, salary finance Family friendly support Regular social events and communication with our leaders A holiday purchase scheme Volunteering days Professional subscriptions Recognition schemes and people awards Long service awards Access to some great high street discount vouchers Vacherin officially formed part of CH&CO Catering Group Ltd in 2021. Partnerships, Innovation, Integrity, Quality, Fun TPBN1_UKTJ

We are looking for an experienced and passionate Head Chef to lead our busy catering kitchen, producing exceptional meals for some of the worlds leading airlines. This is an exciting opportunity to lead a talented team in a fast-paced, high-volume environment where quality, consistency and operational excellence are paramount. Key Responsibilities Lead, inspire and develop a large kitchen team. Deliver high-quality food production to strict airline specifications. Ensure compliance with food safety, HACCP and health & safety standards. Manage production planning to meet demanding flight schedules and service levels. Control food costs, waste, stock and labour budgets. Maintain exceptional standards of quality, presentation and consistency. Drive continuous improvement, efficiency and innovation across the kitchen. Work closely with operational and airline partners to exceed customer expectations. Profile Experience Proven experience as a Head Chef or Executive Chef in a high-volume catering, hospitality or food production environment. Strong leadership and people management skills. Excellent knowledge of HACCP, food safety and quality systems. Experience managing budgets, stock control and kitchen KPIs. Calm under pressure with outstanding organisational skills. Passion for developing teams and delivering operational excellence. Flexible approach to working in a 24/7 operation. Aviation or large-scale catering experience is desirable but not essential. Skills Culinary Skills Proven leadership Communication Why Join Us? Lead a dynamic and professional kitchen. Work with some of the worlds most prestigious airline brands. Competitive salary and benefits. Career development and progression opportunities. Be part of a business where quality, innovation and teamwork drive everything we do. If youre ready to lead a world-class catering operation and help deliver outstanding inflight dining experiences, wed love to hear from you. Apply today. TPBN1_UKTJ

Head Chef About us: Interested in this role You can find all the relevant information in the description below. The Guinea Grill is a Mayfair institution, where an Inn has been on this site since 1423. Our restaurant opened in 1952 and since then we have specialised in serving dry-aged, grass-fed British beef from an open grill. You’ll find a selection of Young’s ales at the bar, serving one of the best pints of Guinness in London, and a cellar full of wines from across the world, picked by Sommelier Vladimir. Our atmospheric private dining rooms are perfect for entertaining up to 20 guests. London’s original steakhouse since 1952. We specialise in grilling the very best beef available in the UK, sourced from our entrusted butchers at Godfreys of Finsbury Park, a family owned company who ensure we receive only the best cuts of meat. The beef along with our lamb cutlets, sausages, and various offal are delivered fresh every morning to fill the meat counter that greets you at the entrance to the restaurant. Every visit is an experience in itself, and something to savour. From the original features and traditional décor, the venue feels like a time capsule from an earlier time. Being a Head Chef at Young's: We believe every pub should be different. This means that you'll be writing your own recipes that match the food vision of your business using fresh seasonal ingredients. The food vision could be all about showcasing local produce, country pub classics, seafood, small plates and sharers, dry-aged meat - each pub is different and its up to you as head chef to put your own creative stamp on that vision. We work with fresh, seasonal produce, so the menu should constantly evolve to showcase these fantastic ingredients when they are at their best. Premium fresh food crafted by skilled chefs in Premium Pubs . What we offer our Head Chefs: Head Chefs get to have full autonomy to create your own menus and specials Access to our Apprenticeship Scheme and Development Programmes Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish Access to inspirational food trips with our top quality suppliers Regular Chef Forums with other Head Chefs to inspire and develop Free meals 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms Share save Scheme Enhanced Company Pension Scheme 28 Days Holiday per year What we look for in a Head Chef: This role requires someone that can inspire a team, to bring out the potential and lead by example whilst being able to develop, cost and produce fresh seasonal menus for the variety of revenue streams within the business. xcunqrw You will be working with an executive chef and an experienced team. Have experience championing excellent service through quality food either as a Head Chef or in the position of Sous Chef Demonstrate a passion for leading and developing a team Be an active hands-on team player with excellent communication skills Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times Be able to demonstrate your creativity and ability to design and deliver new dishes for our menus and daily specials Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams

About You We would love you to have similar previous experience gained within a quality catering establishment Required Criteria Good communication skills A clean and tidy appearance Must have excellent attention to detail Right to Work in the United Kingdom Must have previous experience at a simila

About Kerry Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment. About the role We are looking for a dynamic, highly motivated Chef to join our Retail Chef Team, supporting customers across the UK. Reporting to the Senior Executive Chef, RD&A, you will play a key role within Kerry's UK & Europe Research, Development & Applications (RD&A) team, collaborating closely with Commercial, Marketing, and RD&A colleagues to bring innovative food solutions to life. This role focuses on developing exciting, trend-led food concepts across categories including meals, soups, sauces, meat, and plant-based applications. You will demonstrate how Kerry's Taste and Nutrition technologies can be combined to create consumer-preferred products that help customers accelerate innovation, improve quality, and deliver greater value. Using your culinary expertise and passion for food, you will transform market insights, emerging trends, and customer needs into commercially relevant concepts that showcase Kerry's industry-leading ingredient portfolio and technology capabilities. Key responsibilities Develop innovative food concepts inspired by consumer trends, market insights, customer needs, and Kerry's technology portfolio, including flavours, fermentation, stocks, dairy ingredients, nutrition solutions, marinades, and coatings. Partner with Commercial, Marketing, and RD&A teams to identify growth opportunities and deliver customer-focused innovation. Drive a structured concept-to-development process, working closely with technologists to ensure consistency, quality, and attention to detail. Implement and maintain robust quality and positive release processes across projects. Prepare and deliver engaging customer presentations and demonstrations that showcase Kerry's capabilities while aligning with customer objectives and commercial realities. Leverage culinary expertise to provide valuable food and market insights that influence innovation and business growth. Stay ahead of market, competitor, and consumer trends to identify future opportunities. Build strong relationships across Kerry's global culinary network, including the Kerry Craft Collective. Develop peer-to-peer relationships with retail customers and manufacturing partners to create value and strengthen collaboration. Maintain high standards of laboratory, kitchen, and customer-suite housekeeping, ensuring compliance with all health and safety requirements. Collaborate closely with Kerry technologists to execute customer briefs effectively and efficiently. Qualifications and skills Formal culinary, food, or chef-related education. Hands-on professional chef experience. Ability to translate ingredient technologies into compelling finished food concepts. Strong presentation, communication, and storytelling skills. A creative and innovative mindset combined with commercial practicality. Proven ability to deliver high-quality outcomes against tight briefs and timelines. Exceptional attention to detail and commitment to quality standards. Strong understanding of kitchen, laboratory, and food safety practices. Competent IT skills. Excellent interpersonal skills with the ability to work independently and within cross-functional teams. Genuine passion for food preparation, evaluation, and culinary innovation. Naturally curious, inquisitive, and eager to challenge conventional thinking. TPBN1_UKTJ

We are looking for a Sous Chef to assist the Head Chef in managing the food production in our main kitchen, whilst supporting our team of chefs, kitchen porters and kitchen assistants. Due to the needs of the school and the department, we may interview suitable candidates before the closing date.This job may also close early if a large number of applications are received. You are advised to submit your application as early as possible to avoid missing your chance to apply. Benefits Working at Eton College comes with a wide range of benefits that recognise and reward our staff. These include a generous pension scheme with an 11% employer contribution (4.9% employee contribution), salary exchange for pensions and private healthcare, a confidential Employee Assistance Programme, and enhanced family-friendly pay. Colleagues also benefit from a cycle to work scheme, subsidised lunches during term time, free or significantly discounted access to the Colleges excellent sport and leisure facilities, and discounts with local retailers and businesses. Main Duties Be a visual and approachable culinary figurehead for Bekynton at Eton College; Ensure timely and efficient preparation of all core catering services whilst on shift within Bekynton and associated catering areas and venues within the College; Assist in menu planning, ensuring that food production meets Eton's expectation of delivering exceptional food and service within the independent school sector; Demonstrate a genuine passion for food and inspire colleagues to embrace culinary creativity and excellence; Advocate Food Safety and Health and Safety across all aspects of the catering operation; Act as the kitchen Health and Safety lead; liaising with the Bekynton Health and Safety champion; ensuring that all required documentation is completed and maintained; delivering relevant training; overseeing the kitchen health and safety risk assessment; and promoting a proactive, zero-tolerance approach to preventable accidents; Ensure that food allergen procedures and processes are followed when on shift; Ensure that all Food Safety and Health and Safety daily due diligence paperwork is completed to the standard required; Demonstrate strong financial awareness, working with the Head Chef to ensure commercial value in purchasing, giving value for money within budget parameters and to optimise cost saving and revenue generating opportunities to achieve budgets; to manage food wastage costs; Inspire, train and develop the kitchen brigade; contribute to appraisals and development plans; address performance concerns promptly and professionally; and support resource planning, including rotas, as required; Assist the catering operations at Dorney Lake when needed build effective working relationships with the team; Support and develop the hospitality operations working closely with the senior hospitality team; undertaking the lead chef role for functions when required; Support the Head Chef with environmental initiatives and contribute actively to reducing the Colleges carbon footprint; Represent Eton College professionally at external events, including culinary competitions; Carry out any reasonable request from the Head Chef, Executive Chef, a member of the management team or the Catering Director; To undertake any other duties as may reasonably be required of you in the post; All employees of Eton College are also expected to: Develop a good understanding of safeguarding procedures, given all positions at Eton are classed as regulated activity; Demonstrate a commitment to safeguarding and promoting the welfare of children. This includes but is not limited to completing safeguarding training as required, complying with all safeguarding procedures and ensuring any safeguarding updates issued by the College are read and understood; Understand and comply with procedures and legislation relating to confidentiality; Display a commitment to and promotion of equality, diversity and inclusion. The Ideal Candidate To be successful in this role, the incumbent should have: Previous kitchen experience in a similar role/environment; A Food Preparation and Cookery NVQ Level 3 or equivalent; ALevel 3Food Safety and Hygiene Certificate; AHealth and Safety Level 2 (minimumCertificate); Certified training inFood Allergen; Excellent people management skills; A genuine interest and passion for good food; Great attention to detail and take pride in your work youre keen to deliver the highest possible standards; The ability to communicate effectively with customers, clients and staff. You may also enjoy this role if you: Have an organised and methodical approach to work; Have a flexible approach to work and a can do attitude; Have the ability to work well under pressure in a fast-passed environment; Enjoy working on your own and as part of a team in a collaborative manner. Working Pattern You will work 42.5 hours per week. You will be working 46.43 weeks per year. (34 weeks term time, 6 weeks summer schools and 6.43 weeks paid holiday entitlement) About The College We are an equal opportunities employer and are seeking applications from suitable candidates from all backgrounds.We are dedicated to creating and sustaining an environment that values individuality and difference and celebrates the diversity of both staff and pupils by fostering perseverance, tolerance and integrity. We believe in equal opportunity for everyone, irrespective of age, disability, gender reassignment, marriage or civil partnership, pregnancy or maternity, race, religion or belief, sex, sexual orientation or socio-economic background. If you have any queries about the application process or any problem with submitting your application online, the Recruitment Team will be happy to help.Should you require anyreasonable adjustmentsto be made or facilitiesprovided to enable you to apply online, please do not hesitate to contact us on so we can make adjustments accordingly. DISCLOSURE CHECKS Eton College is committed to safeguarding and promoting the welfare of children, and applicants must be willing to undergo child protection screening appropriate to the post, including, but not limited to, reference checks with past employers, an Enhanced Disclosure from the Disclosure and Barring Service (including Barred List information), an online searchand, where applicable, Prohibition checks.If you are successful in your application, you will be required to complete a DBS Disclosure Application Form. Any information disclosed will be handled in accordance with any guidance and/or Code of Practice published by the DBS. The College is exempt from the Rehabilitation of Offenders Act 1974 and therefore all convictions, cautions, reprimands and final warnings (including those which would normally be considered as spent under the Act) must be declared, subject to the DBS filtering rules.It is a criminal offence for any person who is barred from working with children to attempt to apply for a position at the College. TPBN1_UKTJ

The Package: 45,000 Salary Car Allowance Mileage Free Meals Monday to Friday The Role: Executive Chef to support both our primary and secondary schools Executive Chef to support sites with internal audits, GP, Wastages, Food Safety and Training and Development. Now, we're on the lookout for a Execut

Seeking a Senior Sous Chef for a premium casual restaurant group in London. Opportunity for first Head Chef role with support from an Executive Chef.

The Pastry Sous Chef will assist the Executive Pastry Chef in pastry operations and ensure consistency.

Executive Chef needed for a high-end property in the Lake District, salary up to £75k + bonus, accommodation provided.

Experienced Executive Head Chef needed to lead hospitality and events operations in central London.

Senior leadership role for an Executive Chef in a luxury hotel, overseeing multiple outlets, leading teams, managing costs, and developing menus with a focus on quality produce and strong operational control.

Executive Chef needed for a high-profile Japanese fusion restaurant opening in London.

Leading a high-volume staff dining operation in London, this role involves menu planning, quality control, team management, and ensuring food safety for breakfast and lunch services.

Oversee kitchen operations and culinary offerings across multiple sites in EMEA, driving food strategy, innovation, and excellence.

Executive Head Chef wanted for a high-profile event venue in London, leading culinary operations for various dining and private events.

Sous Chef Michel Guide Italian Restaurant | Central London. A stunningItalian bistro café in Central Londonis seeking a talented and ambitiousSous Chefto join its culinary leadership team. Work With:MultiMichelin-starred Executive Chef.

Pastry Sous Chef, you will play a pivotal role in our culinary team, leading. Executive Chef to create new and exciting dessert menus using fresh,. Hotel Chef of the Year Finalist - Jamie.

RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. YOUR RESPONSIBILITIES Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RHs culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RHs vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment OUR REQUIREMENTS 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Candidates must have legal authorization to work in the country in which they are applying at the time of application Flexibility to work weekends, holidays, and variable shifts as needed PHYSICAL REQUIREMENTS Frequently lift and move up to 25 kg using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment TPBN1_UKCT

Head Chef – Monday to Friday – 65k – 37.5 hours per week A fantastic opportunity for an experienced Head Chef to lead the kitchen of a prestigious private members' club in London, with a focus on British cuisine and exceptional work-life balance. The Role We are seeking a Head Chef to lead an established kitchen team of 12 chefs at a prestigious private members' club in central London. British produce and cuisine are at the heart of the offer. The successful candidate will have full menu control, report directly to the Chief Executive, and sit on the senior leadership team. This role offers Monday to Friday working and 37.5 hours per week. The Restaurant Prestigious private members' club in central London. 80 covers, 56 bedrooms, 4 event rooms. Breakfast, lunch, and dinner service (dinner busier than lunch). Partial Christmas closure. The Head Chef Role Lead and inspire a high-performing kitchen team of 12 chefs. Full menu control – seasonal British cuisine. Drive consistency, food quality, and service standards. Manage GP, labour, and compliance targets. Mentor and develop the kitchen team. Write a quarterly feature for the club journal. Report directly to the CEO and sit on the senior leadership team. Ensure all statutory training (food safety, fire, first aid) is completed. Maintain and improve Food Alert ratings and overall compliance. The Ideal Head Chef Proven Head Chef experience in British cuisine. Background in high-end fine dining, hotel, or club kitchens. Confident leader who can bring the team along. Excellent leadership, organisational, and communication skills. Commercially aware with good financial acumen. Private members' club experience desirable but not essential. Right to work in the UK. Why Apply Salary of £65,000 + service charge (approx. £1,000 annually). Monday to Friday – 37.5 hours per week. Full menu control and creative freedom. Prestigious private members' club. 2 Rosette level quality food. Benefits include: medical cashback, enhanced pension, incremental holiday, free meals on duty, team discounts, EAP, season ticket loan, and company sick pay. How to Apply If you are a Head Chef with a passion for British cuisine and ready for a role with work-life balance, please send your CV to Olly at COREcruitment dot com TPBN1_UKCT

Senior Sous Chef Are you a passionate and highly skilled Michelin star experience Senior Sous Chef? If the answer to the above questions, are a straight yes, then we would like to hear from you! About the Company: Jason Atherton started The Social Company in 2011, and it has grown into a globally renowned restaurant group, with a portfolio of worldwide restaurants and recognised brands across the world, with a strong presence in London, England including City Social, Three Darlings on Chelseas Pavilion Road, **Row on 5 on Saville Row and the recently opened Chez Rose. The Social Company has a global presence in Shanghai, Dubai, Mykonos, St Moritz and Forte dei Marmi. Jason Atherton's dedication to culinary excellence and philanthropy has positioned The Social Company as a leader within the hospitality sector. About Row on 5: Row on 5 by Jason Atherton is our flagship restaurant in Mayfair, awarded a Michelin Star within six weeks of opening its vibrant doors. It takes over two floors of a new building on Savile Row. The concept is a culinary voyage involving a multi-course dining experience. On the ground floor, theres a mix of counter dining and tables for 36 diners. Downstairs theres an open kitchen and bar and room for 22 more diners, along with a private dining room cellar with eight seats. We're on a mission to redefine the dining experience, and we invite highly talented and passionate individuals like yourself to join our Team and be a part of this exciting journey! Row on 5 is led by Executive Chef Spencer Metzger. Chef Spencer won the prestigious Roux Scholarship in 2019 and was named a Master of Culinary Arts by the UKs Royal Academy of Culinary Arts in 2022. What we offer: Competitive salary package: Negotiable, depending on experience Employee benefits: 28 days of annual leave plus annual increments to the maximum of 33 days Retail discounted vouchers Employee Assistance Programme Complimentary meals whilst on duty Generous food & beverage discounts Company events & days out Career Development Opportunities: We believe in fostering growth and offer opportunities for professional development within The Social Company Training & Development Opportunities: We are committed to enhancing your skills and knowledge so that you can be the best that you can be. About you: We are recruiting for a highly talented and experienced Michelin starred experience Senior Sous Chef. As our Senior Sous Chef, you will have excellent fine dining culinary skills derived from working in renown fine dining restaurants. You cook from the heart and execute every dish to perfection. Furthermore, you will ensure the team are well trained, motivated and consistently work to the Company standards. Your role will ensure that the kitchen consistently delivers in every aspect from menu development, ordering and produce, food safety and hygiene and ensuring high level of cleanliness with the kitchen. You will work under the leadership of Chef Spencer Metzger within a prominent and prestigious two Michelin star restaurant. Responsibilities: Develop and create innovative and delicious dishes, ensuring they complement the overall dining experience Maintain a clean and organised workstation at all times Stock control and management awareness Contribute to the development of new dishes and menu concepts Adhere to all food safety and health and safety regulations. Qualifications: Proven experience in your capacity within a two or three Michelin star restaurant Ability to work under pressure and meet deadlines Commitment to delivering exceptional quality Proficiency in culinary arts, food production, and kitchen management Strong leadership skills with the ability to effectively manage a team Knowledge of food safety regulations and best practices Excellent organisational skills and attention to detail Start Date: to be confirmed Must have the Rights to work and live in the UK without restrictions as we do not provide sponsorships . The Social Company is an Equal Opportunity Employer and welcomes Applicant from all walks of life. TPBN1_UKCT

Company Description Searcys is seeking an exceptional Head Chef to lead one of its flagship restaurants. As a Searcys Head Chef, you will act as an ambassador for the brand, delivering exceptional culinary experiences that create lasting memories for our guests. You will support the Executive Chef in the day-to-day management of the kitchen while inspiring, developing, and mentoring the wider kitchen brigade to achieve the highest standards of excellence. Searcys is proud to operate this extraordinary restaurant, located within one of London's most iconic landmarks and developed in collaboration with a Michelin-starred chef. Since opening, the venue has received significant industry recognition for its world-class food and beverage offering, establishing itself as one of London's premier dining destinations. As a Head Chef, you will receive the following industry-leading benefits: 50% discount across Searcys venues Enrolment into the Searcys pension scheme Up to 35days annual leave (dependent on job role) Enhanced Maternity and Paternity Leave Access to everyday discounts and communication portal Employee assistance program and qualified Mental Health First Aiders Monthly Chef wellbeing and supplier trips Chef whites and shoes provided Opportunity to enrol into the WSH Group Chef Academy Meals are provided on shift when working within one of our venues Your birthday off to celebrate in style A day off to volunteer/give back to the charity of your choice A wide selection of Searcys Ibelong Events Job Description Salary:£65,000 45 hrs per week Key Responsibilities To provide food/service to a consistent high standard, including assisting senior chefs with functions in other different areas throughout the business. To manage the kitchen brigade in the absence of the executive chef To assist training of junior staff To liaise with key people in the team in order to plan for the provision of food in all areas To place order directly with suppliers. To ensure smooth running of daily operations which include ensuring no disruption to the pre agreed menu offer. Responsible to manage stock levels of that specific area including ordering when required as well as waste control. Ensure the presentation of the food is consistent with the standards set by senior chefs. To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations. To ensure all Health, Hygiene and Safety requirements are being adhered to As described in the Searcy Health & Safety Policy, including best practices to ensure personal hygiene at all times. Demonstrate Personal Development. Any other reasonable request by the Senior Management. Qualifications Be driven by people and delivering the highest quality of food. Exemplary kitchen management practices and being an ambassador for Searcys legacy brand. Maximising commercial opportunities for the venue and Searcys. Innovative and inspiring culinary ideas for events and restaurant menus. Create a professional working environment for the team ensuring that company standards are maintained and that Client expectations are met. Previous experience as a Head Chefin Events, Hotels or Restaurants. Proven track record of report writing and financial management. Excellent mentoring and communication skills. Able to demonstrate your analytical approach to problem solving and excellent understanding of Health and Safety practices. 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 www.searcys.co.uk TPBN1_UKCT

About MA/NA Opening in early 2026 on Upper Grosvenor Street, MA/NA is inspired by the Japanese philosophy that every ingredient carries an invisible energy shaped by nature and the hands that honour it. Mana is a spiritual force that is felt rather than seen. It transforms emotion into experience, and a meal into memory. MA/NA offers a seamless connection between restaurant and bar, where refined Japanese cuisine meets an exceptional cocktail, wine and sake programme. Led by Executive Chef Leo Tanyag, whose career includes Los Mochis, JUNO Omakase, and LUNA Omakase , MA/NA will bring together exceptional ingredients, technical precision and thoughtful hospitality in one of London's most exciting new restaurant openings. The Role Demi Chef de Partie As a Demi Chef de Partie, you will support the Chef de Partie and Sous Chef in delivering MA/NA's culinary offering to the highest possible standard. The Demi Chef de Partie will assist with preparation and service across multiple kitchen sections, developing technical skills while maintaining consistency, organisation and attention to detail. Working alongside an experienced brigade, the Demi Chef de Partie will play an important role in creating dishes that reflect the philosophy and standards of MA/NA. This is an outstanding opportunity for an ambitious Demi Chef de Partie or an experienced Commis Chef ready to take the next step within a world-class kitchen. What We're Looking For As our ideal Demi Chef de Partie, you will have: Previous experience as a Demi Chef de Partie or a strong Commis Chef within a premium or fine dining restaurant. A genuine passion for Japanese cuisine, exceptional ingredients and refined cooking techniques. Excellent preparation skills and strong attention to detail. The ability to remain calm, organised and focused during busy services. A positive attitude with a willingness to learn from experienced chefs. Pride in maintaining the highest standards of food quality, hygiene and presentation. A team-first mentality and a desire to build a long-term career within luxury hospitality. What We Offer Competitive salary plus generous service charge. Private Medical Insurance. Pension Scheme. 28 days paid holiday. Complimentary meals whilst on duty. 50% discount when dining with family and friends across Thesleff Group restaurants. Excellent career progression within one of London's fastest-growing hospitality groups. Ongoing learning and development with internationally recognised chefs. A people-focused culture with regular staff events and team celebrations. Join the MA/NA Opening Team If you're a passionate Demi Chef de Partie looking to develop your career within one of London's most anticipated restaurant openings, we'd love to hear from you. Join a kitchen where precision, creativity and craftsmanship come together to create something truly exceptional. Equal Opportunities At Thesleff Group, we are committed to fostering an inclusive and diverse workplace where everyone is treated with dignity and respect. We welcome applications from all backgrounds, regardless of age, disability, gender identity, marriage or civil partnership status, pregnancy or maternity, race, religion or belief, sex, or sexual orientation. TPBN1_UKCT

About Hotel The Hari is a stylish 5-star luxury hotel in the heart of Belgravia. The areas of Chelsea, Kensington, and Knightsbridge. A beacon of modern luxury and impeccable service. A destination for locals to love and guests to discover. Our service culture is a link between the traditions of the past and our path to the future. The Hari is committed to environmental and social sustainability. We are proud to hold Earth Check Silver Certification, the worlds leading scientific benchmarking, certification, and advisory group for sustainable tourism and destinations. By joining The Hari, youll become part of a team that values sustainability, innovation, and responsibility, helping us create meaningful guest experiences while supporting our environmental and social objectives About the role: We are seeking a passionate and experienced Junior Sous Chef to join our dynamic kitchen team. This is an exciting opportunity to contribute to our culinary offerings and uphold the high standards our guests have come to expect. Key Responsibilities: Assist the Executive Head Chef and Sous Chef in managing all aspects of kitchen operations. Ensure the consistent preparation and presentation of dishes to the highest quality. Contribute to menu development with innovative ideas and seasonal ingredients. Maintain compliance with health, safety, and hygiene standards. Manage inventory, control costs, and minimise waste About You Proven experience as a Junior Sous Chef in a high-end or luxury hotel environment. Strong leadership skills with the ability to inspire and motivate a team. A passion for culinary excellence and creativity. Excellent organisational and time-management abilities. Knowledge of modern cooking techniques and trends. Full flexibility and availability to work all shifts, including early mornings, late evenings, weekends, and bank holidays What do we offer? Successful candidates will benefit from excellent Employee Benefits: Refer a Friend Bonus Earn up to £1,000 for recommending friends. Guest Experience Stay Enjoy a complimentary stay to experience our hospitality. Chiropodist Services Take care of your well-being with professional foot care. Complimentary Sweets & Drinks Enjoy treats during your shift. Employee Recognition Program We celebrate and reward your hard work. Food & Beverage Discounts 50% off on F&B purchases. Lunch & Laundry Services Provided for your convenience. Excellent Training & Development Grow your skills and progress in your career. If this sounds like you and you are passionate about providing outstanding customer service to guests and are determined, hardworking, we would like to hear from you TPBN1_UKCT

The Company Beautiful, ambitious AA 5-star hotel Established 2 AA Rosette restaurant with a strong focus on quality and seasonality Stunning luxury property with excellent facilities Opportunity to join a highly regarded hospitality operation The Package £40,000-£45,000 per annum, depending on experience Additional service charge, around £4,000 Generous discounted hotel stays, food and drink Staff accommodation available Free parking RELOCATION TO THE LAKE DISTRICT The Job Role Head Chef responsible for leading the kitchen brigade and running service on the pass Take ownership of the restaurant's food offering and help retain and drive its current accolades Train, develop and motivate the kitchen team Ensure consistently high standards across every dish and service Work closely with the Executive Chef on menu development Champion seasonal, local and high-quality ingredients Maintain excellent food quality, presentation and consistency Lead by example with a hands-on approach Ensure all food safety, hygiene and health & safety standards are maintained The Requirements Experienced Head Chef or strong Senior Sous Chef ready to take the next step Background within a quality hotel, restaurant or high-volume kitchen environment Experience working within an AA Rosette, Michelin or luxury hotel environment would be highly advantageous Strong leadership skills with a hands-on approach Proven ability to train, manage and develop a kitchen brigade Passionate about food quality, menu development and seasonal ingredients Ambitious and motivated Strong understanding of food safety, hygiene and health & safety regulations The Location Lake District Stunning location within one of the UK's most sought-after hospitality destinations Free parking TH Contact Details Consultant: Tash Deeley Telephone: 07502546502 We at Talent Hive are specialist recruiters within the Hospitality & Catering sector. If you would like a confidential chat about your career, please call 0121 448 2260. TPBN1_UKCT