Food hygiene jobs in London - Page 7Create job alerts

Bad Boy Burritos is seeking a Chef de Partie run their section in our kitchen in Notting Hill. The Chef de Partie will play a crucial role in ensuring consistency, efficiency, and high standards across all aspects of the kitchenfrom food execution and inventory management to hygiene compliance. Orde

Pride yourself on food quality and hygiene standard. 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. To develop and plan menus that are in line with client and customer needs.

At least 6 months experience of working in a residential kitchen setting for older people over the age of 65 years living with Dementia is desirable, but not essential * Need to hold relevant cooking qualifications * Minimum certificate on Food & Hygiene Level 2 * Ability to maintain accura

Working closely with the Chef de partie and the Sous Chef, you will help maintain a smooth and efficient kitchen operation while adhering to food safety and hygiene standards. Help with the preparation of dishes and service for daily events and functions, under the supervision of the Head Chef and S

Key Duties * Prepare and cook daily meals and snacks, tailored to dietary, religious, and cultural requirements * Order food supplies and manage stock rotation to minimise waste * Maintain a clean and safe kitchen environment in line with food hygiene and health & safety r

Monitor and promote GMP, Hygiene, Quality Standards, and adherence to all Quality Management & Food Safety related procedures. Monitoring ongoing compliance with food safety, legislation, quality & customer requirements, and industry regulatory requirements. Interpret and implement quality assurance

As a Commis Chef, you will support the senior chefs with food preparation, ensure the kitchen is kept organised, and maintain the highest standards of hygiene and food safety. Previous experience as a Commis Chef is an advantage. As a Commis Chef, you’ll gain valuable experience in all aspects

We are looking for a Catering Assistant to work on adhoc bases:.Hours vary from 12pm to 7pm and 8am to 3pm Monday to Friday.Valid up dated Food Hygiene Certificate.On line Health assessment service.Access to advise /support services.Access to a range of money saving offers.Discounted memberships at

My clients Kitchen Managers play an essential role in delivering an exceptional customer experience across our restaurants - delivering tasty food, ensuring food hygiene, maintaining high operational standards and smashing commercial tar.

Event Operations Manager, London, £35,000 + Overtime I am working with a well-established event catering company, who are looking for an experienced and hands-on Event Operations Manager to oversee a wide range of events in some of London’s most beautiful historic venues and gardens. About the role: • Lead and deliver events from private dinners to large weddings and corporate functions, • Manage and motivate event staff, ensuring high standards of service and professionalism, • Liaise with clients and venues to ensure smooth delivery and excellent customer experience, • Oversee event setup and breakdown, including equipment handling and logistics, • Maintain food hygiene and safety standards at all times About you: • Proven experience running events and managing teams, • Excellent problem-solving and client-facing skills, • Comfortable with manual handling and event setups, • Full, clean UK driving licence, confident driving a van, • Willing to obtain a personal licence to serve alcohol if not already held

LOCATION: Casa do Frango London Bridge SALARY: £55 - 60k We’re looking for an experienced and passionate Assistant General Manager to help lead and inspire our team, run seamless and energetic services, and create memorable moments for our guests. We want our leadership to be hands-on, approachable, and full of personality – while always maintaining high standards across every shift. You’ll play a key role in shaping our guest experience, coaching the team, and making sure every service feels warm, smooth, and full of positive energy. This role comes with scope to grow. For someone with ambition and the right mindset, there will be opportunities to take on more responsibility and develop into a more senior position over time. Assistant General Manager Candidate Requirements: • Proven experience in a senior restaurant role, ideally as an Assistant General Manager in a premium or high-volume venue, • Skilled in leading, training, and developing front-of-house teams, • Confident in running busy dining operations, including multi-floor service, • Strong focus on delivering exceptional guest experiences, and handling complaints or special requests professionally, • Comfortable managing high guest volumes while remaining calm, organised, and detail-focused, • Knowledge of premium service standards, with the ability to coach teams on upselling and menu recommendations, • Experience working towards KPIs such as guest satisfaction and sales per head, • Solid understanding of health & safety, food hygiene, and licensing regulations, • Leads by example with a positive, proactive, and guest-centric approach What We’ll Offer You as Assistant General Manager: • Annual Pay: From £55,000 - £60,000 per annum package, • 50% discount across all MJMK restaurants, • Opportunities for career development and progression, • Mental health & well-being support via Hospitality Action, • Enhanced maternity and paternity pay after one year, • 5 days of company sick pay after one year, • An additional day of holiday for every year of service, up to five days We’d love to hear from you if you’re an experienced Assistant General Manager looking for a new challenge and the opportunity to grow alongside a passionate, ambitious team. About Casa Our journey began in 2018 with the launch of Casa do Frango in London Bridge – a Portuguese grill concept inspired by Marco’s heritage and memories of his upbringing in Southern Portugal. With a focus on fresh, wood-charcoal grilled dishes in a warm, relaxed atmosphere, Casa quickly became a local favourite. Following the success of our first site, we expanded to Mayfair in 2022 and Victoria in 2023. We’re now looking for an Assistant General Manager to join the team at our flagship location in London Bridge – someone who shares our passion for hospitality and delivering exceptional guest experiences. Casa do Frango London Bridge welcomes over 3,000-4,000 guests each week across a 250-cover site. Just two minutes from Borough Market, the original Casa spans two floors in a converted 19th-century industrial warehouse. After being named Disruptor Brand of the Year at the 2023 Peach 20/20 Hero & Icon Awards and winning Emerging Concept at the MCA Hospitality Awards, it’s an exciting time to join us as we continue to grow in 2025. About MJMK Restaurants MJMK operates a collection of award-winning restaurants. Founded in 2018 by lifelong friends Jake Kasumov and Marco Mendes, we began with Casa do Frango and quickly expanded our portfolio. In 2020, we partnered with chef patron Santiago Lastra to open KOL in Marylebone – a fine dining Mexican restaurant celebrating British ingredients. KOL earned a Michelin Star and ranks No. 49 on the World’s 50 Best Restaurants list. In 2024, we opened Fonda in Mayfair – our second collaboration with Santiago – and AngloThai in Marylebone, the debut from John and Desiree Chantarasak. Within three months, AngloThai earned a Michelin star. In the 2025 National Restaurant Awards, AngloThai was named The Square Opening of the Year and ranked 7thin the Top 100 list, followed by KOL at number 50 and Lisboeta at 93rd place.

At Vacherin we celebrate diversity and embrace individuality. We genuinely like the people we work with, and love coming together to reset , refresh and have fun. We empower our people through togetherness , we give them the chance to shine and unlock their potential, and they fuel our strength and growth. Are you passionate about food ,drink and service ,want to be part of an award-winning hospitality team- and still make it home for dinner? We are looking for a General Manager to work with us in London on a wonderful B&I workplace site. Location: W1T 3JJ Salary: £46,000 - £48,000 per annum Working Pattern: 40 hours per week, Monday- Friday Key Responsibilities: • Holding regular feedback sessions with customers and clients to ensure we are exceeding their food service expectations, • Full of innovation and creativity to develop the food offering, • Lead, develop and manage the team of 12-14 staff members, ensuring you and staff members are up to date with COSHH and Food hygiene training and any other relevant trainings, • Develop and sustain strong working relationships with the relevant clients at the individual business, • Ensure the site achieves the financial targets agreed with the client in line with the budget Our Ideal Candidate: • Hungry and ambitious for a GM role, • Able to lead, manage and develop a small team, • Creative and innovative, • Candidates who are keen to work in a hip environment! 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, • Private medical eligibility, • 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 About Us As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. Job Reference: com/0209/48819001/52686151/SU #Vacherin 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!

Hospitality Manager – Flagship Leisure Venue Brent, North London Up to £36,000 basic + performance-related bonuses An exciting opportunity has arisen for a talented and driven Hospitality Manager to join a brand-new, flagship site opening later this year in Brent. This is more than just a management role — it's a career-defining position for someone who thrives in a dynamic, high-energy environment where no two days are the same. With over 30 successful venues already across the UK, this leading leisure operator is continuing its rapid growth, offering unrivalled progression opportunities for ambitious hospitality professionals. If you're ready to step into a key leadership role with clear potential to progress into General Management, this is the opportunity you’ve been waiting for. What You’ll Be Doing: • Driving performance across all commercial KPIs – including payroll control, revenue generation, and GP%, • Leading, coaching, and inspiring a high-performing team to deliver outstanding guest experiences, • Planning and executing engaging events that boost customer satisfaction and revenue, • Maintaining full compliance with all health, safety, and hygiene regulations – from kitchen to cellar, • Taking a hands-on approach as Duty Manager across the full operation, • Creating and maintaining an operational environment that’s seamless, efficient, and unforgettable for every visitor What We’re Looking For: • Proven experience managing busy bar, food, or catering operations – ideally within high-volume venues, • A commercial mindset with strong knowledge of budgets, payroll, and cost control, • A natural leader who thrives on building and developing a motivated, customer-focused team, • Comfortable taking a strategic view while being hands-on in daily operations, • A passion for hospitality, events, and creating memorable guest experiences, • Food Hygiene Level 3 and Personal Licence (BIIAB Level 2) qualifications are desirable What’s On Offer: • A competitive salary of up to £36,000 plus performance bonuses, • Full-time permanent role (42.5 hours per week), including evenings and weekends, • A genuine opportunity to progress into a General Manager role in the near future, • A fast-paced, fun, and inclusive working culture with real development opportunities Whether you're currently a Duty Manager, F&B Manager, Assistant Manager, or Operations Lead, this role is ideal for those looking to take the next big step in their hospitality career within a rapidly expanding leisure business. Ready to make your mark in one of the most exciting venues to open this year? Apply now and take your hospitality career to the next level.

At Vacherin we celebrate diversity and embrace individuality. We genuinely like the people we work with, and love coming together to reset , refresh and have fun. We empower our people through togetherness , we give them the chance to shine and unlock their potential, and they fuel our strength and growth. Are you passionate about food ,drink and service ,want to be part of an award-winning hospitality team- and still make it home for dinner? We are looking for a Senior Supervisor to join our team in London. Location: EC2M 4UJ Rate of Pay: £34,000 - 36,000 depending on experience Working Pattern: Monday - Friday , 40 hours per week Key Responsibilities: Food and Service Development • • Coordinate the entire operation of the restaurant during scheduled shifts., • Meet and greet customers and be a presence in the restaurant., • Oversee the table booking system to ensure maximum use of tables., • Advise customers on menu, describing food choices and food style and making suggestions for wine choice., • Ensure that the client expectations of food and food service are consistently delivered in line with the CH&CO brand., • Brief all staff regarding food and service standards to ensure that all services provided are of the highest standards., • Continually monitor the service and food provided in the restaurant, give feedback to the chefs/ service team and to ensure the food and service is of the highest quality., • Check stock levels and order supplies., • Act as the first point of reference for all customer comments and concerns and take any necessary action. Where necessary respond to customer complaints and provide service recovery and follow through., • Actively gain customer feedback and to use the information to improve the food and service offering., • Work with the Restaurant Manager to ensure the restaurant achieves financial targets., • Understand and interpret the relevant financial control systems., • Organise and supervise the shifts of waiting and cleaning staff., • Ensure all staff carry out tasks in accordance with company health, hygiene, quality and safety standards as set out in the appropriate CH&CO manual., • Provide induction, initial skills and on the job training for all Front of House staff to ensure the service is delivered in line with client expectations and CH&CO standards., • Manage and report staff absence, timekeeping, sickness as necessary and provide the information to the relevant department in CH&CO., • Provide feedback and coaching to any member of staff ensuring that all team members are aware of CH&CO standards and requirements and carry out their jobs to the best of their ability in a timely and efficient manner., • Work with the Restaurant Manager to maximise sales at the restaurant, • Maximise sales at the restaurant through effective up selling and marketing promotions., • To keep up to date with all COSHH and HACCP procedures and methods., • Ensure that all employees adhere to the uniform standards., • Take responsibility for personal development looking for opportunities to expand knowledge of industry trends in food and food service, leadership and management practices, • To attend training courses and attend CH&CO meetings when necessary 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, • Private medical eligibility, • 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, • Long service awards, • Access to some great high street discount vouchers

Location: On-site at Old Spitalfields Market Bakery, and our team office Salary: TBC Reports To: CEO Job Type: Full-Time Summary of Role To lead recipe development, product launches, and quality management across our bakeries. This role blends creativity and structure. You’ll bring crumbles to life while maintaining the standards that make us proud. You’ll be at the heart of what we serve, developing recipes, improving existing products, managing quality control systems, and training our teams to deliver consistently excellent food. Who we are Humble Crumble is a female-founded crumble bakery - the first of its kind. We currently have five bakeries and are looking to expand across the UK. We are a high-growth company that changes quickly and is always looking to be the best in our industry. We pride ourselves on focusing on one thing so that we can be the best at it. We want to provide the best product and exceptional customer service and strive to create a positive work environment. Who you are You’re confident in the kitchen, in front of a camera, and in front of a team. You balance creativity with organisation and love seeing a good idea become a great product. You care about getting the details right, from allergens to labels to training documents. You’re proactive, people-focused, and excited to help shape a growing food business. Essential Skills • Minimum 2 years in a commercial kitchen or bakery setting, • Proven experience in food quality management e.g. experience in a product technical team or food science degree., • Experience developing packaged food or grocery ranges. We are looking to expand within the CPG space, so knowledge of creating a CPG is essential., • Experience sourcing and maintaining relationships with co-manufacturers., • Strong understanding of food safety systems, allergens, and traceability., • Level 3 Food Hygiene qualification., • Comfortable leading, training and presenting on camera., • Experience in recipe and menu development., • Familiarity with costing, stock systems, shelf life testing, food labelling and supplier management, • Confident using Google Sheets. Key Responsibilities Product Development • Own the end-to-end process of developing monthly specials and all menu items., • Lead the development of new ranges, including Bake at Home and packaged products., • Continuously improve existing recipes for consistency, quality, and efficiency., • Calculate costs for every special, monitoring ingredient pricing and supplier shifts., • Use our bakery in Old Spitalfields Market as your hub for testing and collaborating with the bakery team., • Train bakery managers monthly on upcoming specials and create clear guides for the wider team., • Support our Social Media Manager with monthly specials shoots and product-focused content., • Talk about your creations in our new monthly YouTube series (including ‘Behind the Crumble’ and ‘Humble at Home’)., • Develop bespoke crumbles for events and brand collaborations. Quality Management • Maintain quality standards across all bakeries, from prep to presentation., • Conduct internal audits with the Operations team and ensure follow-up actions are in place., • Lead quarterly quality control seminars for bakery teams, and train team members to be quality control leads at their sites., • Monitor and resolve recurring customer complaints related to product quality., • Review, file, and update supplier specification sheets to ensure diet and allergen requirements are met., • Map allergens for all specials, update matrices, and communicate changes to the team., • Oversee traceability for packaged goods (e.g. crumble pouches) and train new sites on these practices., • Track cook loss data to help prep planning and reduce waste., • Arrange shelf life testing and create supporting documentation for audits., • Create compliant packaging labels and maintain up-to-date spec sheets for all retail products., • Act as the company’s key contact for supplier relationships, handling quality issues, sourcing new ingredients, and negotiating pricing., • Coordinate with Operations to launch new menu items into systems and print updated menus., • Maintain and update stock systems when specials change., • 5 working days per week, typically Monday through Friday., • Based primarily at Old Spitalfields Market and our nearby team office, with some site visits., • Balanced schedule of hands-on development, admin, and team support., • A consistent work schedule, Monday–Friday with occasional weekends, • Access to unlimited CBT and therapy through our wellbeing provider, • Private healthcare (opt-in) after probation, • Free crumble, • 28 days holiday per year, including bank holidays, • Ongoing training and development (e.g., HR mentoring) To apply, please email your CV, cover letter and a portfolio to: 📩 Your portfolio should include examples of your work across both pastry and packaged goods.

dnata is one of the world’s largest air and travel services providers, offering ground handling, cargo, travel and catering & retail services at over 130 airports in more than 30 countries across six continents. At dnata, we are by your side for the entire travel experience. dnata Catering and Retail is one of the world’s leading in-flight hospitality providers, delivering world-class culinary services and innovative products that enhance our passengers’ experience. We are currently seeking a Senior Material Controller to join our Procurement team in Hounslow. Working alongside the Procurement team’s Specialists, Data Analytics and Innovation & Menu Development, your role is key in taking responsibility for the team that purchase materials from authorised vendors and airline nominated vendors. You will minimise stock holding whilst simultaneously ensuring that stock levels are sufficient to provide our operational teams with the materials, they need to perform their function. Who you’ll deal with: Internal: Colleagues, Line Manager, Support Functions. External: Suppliers What you’ll be doing: • Supporting the purchasing team in the delivery of the overall procurement and material control business strategy, with direct accountability for the material control team, • Placing orders with nominated suppliers in line with purchasing policies & procedures, • Providing forecast volume information on products, • Maintaining good working relationships with suppliers, • Following up on delivery queries, shortages etc. with suppliers, • Keeping the operation informed on product issues,, • Carrying out investigations into delivery failures and put corrective actions into place,, • Carrying out stock takes as necessary and use information to manage ordering levels,, • Highlighting any shelf-life issues to the operations team, • Liaising with the operations regarding menu and product changes promptly, • Ensuring information is entered correctly on SAP and deal with troubleshoots promptly,, • Reconciling theoretical and physical stock levels, • Ensuring any quality issues are resolved with minimal impact on customer,, • Ensuring period end stock takes are correctly completed and entered onto SAP,, • Managing wastage and stock holdings in line with targets, • Ensuring all goods are received in line with due diligence and compliance targets, This list is not exhaustive, accountabilities may vary dependant on locality or role complexity and may include any other duties considered reasonable by the line manager. What you’ll have: • Ideally Purchasing and/or Procurement experience within foodservice or food production, • Team Management experience – building high performing teams., • Experience of SAP MM systems, • Market knowledge, best practice associated with Material Management, • Strong IT skills, Intermediate or above in Excel, ideally Power BI or other analytical tools, • Strong communication, interpersonal and presentation skills – able to articulate points and be listened to, • Highly analytical and methodical approach, • Good written English, • Ability to structure workload, to plan and multi-task efficiently. Desirable • Food Hygiene Certificate at intermediate level or above – desirable, • Educated to degree level in Mathematics, Business, or IT If you believe your skills and experience align with what we're looking for, we encourage you to apply — we’d love to hear from you!

Warehouse Manager £40,000 - £45,000 London Warehouse Manager – Lead with Impact in a Fast-Moving Food Manufacturing Environment In the dynamic world of FMCG and food manufacturing, every detail counts from raw ingredients to final dispatch. This is a sector defined by precision, speed and consistency. That’s where you come in. We’re looking for a Warehouse Manager who’s not just operationally sharp, but commercially switched-on. This is more than managing pallets and paperwork it’s about owning the flow of materials, elevating food safety and quality compliance, and ensuring that customer satisfaction starts at the back door. If you’re looking for a role where logistics meets leadership and where your decisions directly support the wider production output this could be the right move. In this role you’ll take full accountability for the end-to-end warehouse operation at a food manufacturing site, you’ll manage a small team and ensure that raw materials and finished goods are stored, moved, and recorded accurately, safely, and in compliance with food quality standards. From liaising with internal shift managers to coordinating external hauliers, your focus will be on seamless stock control, safety leadership and continuous improvement in warehouse processes. This isn’t just about managing stock – it’s about building capability. You’ll play a key role in supporting production delivery, driving warehouse performance and creating a culture of safety, accountability and food quality compliance. We’re looking for a Warehouse professional: • With hands-on Warehouse experience from the food production/manufacturing environment, • Proven track record of managing teams, • Current Counterbalance Forklift Licence, • Competent with Microsoft Office (Excel, Outlook, Teams), • High standards in food hygiene, safety, and compliance practices What’s on Offer • A critical leadership role in a fast-moving, quality-driven operation, • Direct influence on warehouse performance and production support, • The chance to build and lead a team with clear accountability, • Exposure to a values-led, progressive food manufacturing business If you’re ready to step into a role where your leadership shapes daily output, compliance, and service delivery then apply today with your CV or contact myself (Neal) directly to discuss further – If you would like to add a note to your application with why the role feels like a fit that would be a helpful but not essential. Commutable from East, North and much of South London; Essex, towns such as Romford, Brentwood, Basildon, Chelmsford, Harlow, and Southend-on-Sea; Kent, Dartford, Gravesend, Swanley and parts of Sevenoaks; and Hertfordshire, including places such as Cheshunt, Waltham Cross, Broxbourne, and Potters Bar. Please note that visa sponsorship is unavailable for this position and that the employer is not open to candidates who are on Visa’s Ref NAH56141

Position Title: Junior Sous Chef Reports To: Sous Chef / Head Chef Responsible For: Supporting Breakfast, Lunch, In-Room Dining, and Dinner services What will I get? • Competitive salary of up to: £48,000 per year, including a base salary of £38,000 (48-hour week). Service Charge: Averaging £9,500 per annum (range £8,000–£10,000, capped at 173 hours per month).*, • Increased holiday allowance with length of service, • Complimentary meal while on duty, • HSF Health Plan*, • Dental cost reimbursement, • Optical cost reimbursement, • Complimentary coverage for your partner and children, • High street and grocery shopping discounts, as well as discounted cinema tickets and more., • Gym membership discounts., • Access to a 24/7 GP advice line and counselling services, including support for dependents., • Employee referral program for line employees., • Learning and development opportunities., • Contributory pension scheme* What Will I Be Doing? We are seeking a motivated and skilled Junior Sous Chef to support our culinary team in delivering exceptional dining experiences. This role offers an excellent opportunity for a rising culinary professional to gain leadership experience, contribute to innovative menu development, and maintain high kitchen standards under the guidance of senior chefs. Key Responsibilities Culinary Support • Assist in the preparation and execution of dishes across all meal periods with a focus on consistency, taste, and presentation., • Support the Sous Chef and Executive Chef in developing seasonal menus and daily specials., • Help supervise and guide kitchen staff during daily operations., • Foster a collaborative and respectful working environment., • Oversee specific sections of the kitchen as assigned (e.g., garde manger, hot section)., • Ensure compliance with food safety and hygiene standards (HACCP or equivalent)., • Assist with inventory checks and the proper storage of food and supplies., • Conduct routine checks to maintain cleanliness, organization, and equipment standards in assigned work areas., • Experience in a professional kitchen, with previous exposure to a supervisory or senior line cook role preferred., • Culinary diploma or equivalent professional training., • Has Food Safety Level 3, • Strong knowledge of cooking techniques, kitchen safety, and equipment., • Team-oriented with a positive attitude and eagerness to learn., • Strong communication skills and the ability to work under pressure., • Attention to detail and a commitment to excellence., • Knowledge of French (spoken/written) is an advantage but not mandatory. Shift Requirements This job description outlines the key responsibilities of the role but is not exhaustive. Given the nature of the hospitality industry, flexibility in scheduling is essential. You may be required to work evenings, weekends, holidays, and overnight shifts, depending on operational needs. Additional duties and responsibilities of a broadly comparable nature may be assigned on a temporary or permanent basis, as appropriate, and in alignment with the scope and intent of the role. Who are we? We are a 5-star luxury lifestyle boutique hotel located in the heart of Chelsea. Set in a 19th century building next to Sloane Square station and featuring a rooftop restaurant, an intimate cocktail bar, and thirty exceptionally designed bedrooms, the property has been elegantly restored to create unique experiences. Within one of London’s most stylish interiors, the hotel combines the quintessentially British style of the Cadogan Estate with a unique French touch. Designed as an exceptional and inspiring destination, it highlights the distinguished and historic pedigree of the Sloane Square Conservation Area in a private and intimate setting. Independently run, the hotel employs passionate, focused individuals with a determination to succeed. To assist us in hosting our wonderful clients, we are on the search for the ambassadors of this truly unique property. They will be given the opportunity to make their own mark while delivering an exceptional service of unparalleled quality. *Upon successful completion of the probation period *The service charge range fluctuates based on our forecasted business levels and may vary from month to month.

Key Responsibilities Leadership & Development • Provide effective leadership and motivation to the Guest Experience team, which includes up to 30 positions daily. Leading on recruitment, inductions, guest service training and ongoing personal development., • To proactive resolved any issues which may impact the overall experience across the attraction., • To be the point of contact relating to building/attraction knowledge and help with day-to-day operations and decision making., • Coordinate weekly management meetings with the venue team and create clear and concise forward-thinking objectives., • Responsible for departmental Payroll and HR responsibilities using our HR software, such as managing holiday, sickness & absenteeism, 1-2-1s, probationary reviews, and appraisals. Guest Experience • Develop guest service standards for the attraction and update and help to upskill all guest facing teams regularly in developing these standards., • Deliver excellent customer service skills, and ensure commercial opportunities are maximised., • Work collaboratively across all departments to share feedback and evaluate the operation on a regular basis, suggest improvement and action to resolve recurring issues., • To encourage guests comments and feedback across all touch points, coordinating and responding to feedback on site and online channels. Commercial Development • Support the venue management to deliver clear training plans, allowing staff to develop sales techniques in key commercial area of the attraction., • Ensure effective incentives and targets are in place to engage the team and harness positive financial results., • Develop knowledge of Ticketing and EPOS Systems to ensure the venue is operating in the most effective way to support the staff delivery. Duty Management • Act as Manager on Duty on a roto basis, taking day-to-day responsibility for all aspects of management, public and premises safety and security and all aspects of Health & Safety management., • Lead the decision making process on game / attraction management, using information from across departments to have full understanding for any cancellations., • Collate full and detailed reports for the reasons of cancellations, information the Senior Leadership team of the reasons for any game cancellations and share relevant reports., • To always act in the best interest of the Company when actioning any cancellations. Health & Safety • Support the Operations Manager in compiling, updating and maintaining all Health & Safety, Fire and other Premises Management and Risk Management policies and procedures., • Be the point of contact and liaise with contractors to ensure site works are undertaken safely and within permitted hours., • Collate and circulate venue wide Health & Safety information and documentation. Key Performance Indicators • Effectiveness of line management, staff morale and retention, • Effectiveness of internal relationships and communication, • Success of individual projects across the Guest Experience journey, • Accuracy, relevance and timeliness of regular reports, • Guest review comments and scores, • Achievement of income targets, • Maintaining budgets and staffing costs Knowledge, Skills & Experience Essential • Ability to lead teams with clarity, energy and purpose, • Proven track record of managing successful venue operations departments, • Excellent team leader who can work flexibly to meet business requirements, • Excellent attention to detail with the ability to work under pressure, deliver to strict deadlines and manage conflicting priorities, • Customer focused with excellent verbal communication skills, with the ability to work at al levels within the business and communicate confidently with the Senior Leadership Team, • Experience of opening and launching new F&B concepts, • Experience of creating, maintaining and overseeing F&B operational procedures, • Experience of managing F&B and retail suppliers, • Experience of managing EPOS systems, • Experience of forecasting and maintaining labour margins, • Experience with F&B cash up / finance procedures, • Result focused with the ability to take ownership of tasks Desirable • Valid UK Driving License, • Personal License Holder (if not we will arrange this), • First Aid Trained (if not we will arrange this), • Level 3 Food Hygiene Certified Who we are: The Path Entertainment Group is a leading force in location-based and live entertainment, dedicated to crafting world-class, immersive experiences powered by some of the world’s most iconic brands. Our debut attraction, Monopoly Lifesized, launched in London in 2021 and quickly became a global phenomenon, expanding to Riyadh, opening in a US Tour visiting Denver, Colorado in October 2024, and more recently Charlotte, North Carolina. In partnership with Lionsgate, SAW: The Escape Experience followed in 2022, bringing fans into the twisted world of Jigsaw. Most recently, The Paddington Bear™ Experience opened in May 2024, a landmark family attraction located in the heart of London, just steps from Big Ben. With expertise spanning producing, content development, venue management, design, marketing, and communications, The Path Entertainment Group brings together best-in-class creative and commercial talent under one roof. We are united by a shared ambition: to disrupt the entertainment space with dynamic, IP-driven experiences that captivate audiences worldwide. Our live stage production division, Showpath, continues to push the boundaries of theatrical storytelling. Current highlights include Monopoly Lifesized (US Tour), and Dungeons & Dragons: The Twenty-Sided Tavern, now playing Off-Broadway and set to transfer to the Sydney Opera House before embarking on a major U.S. tour in 2025. UK made – internationally focused, with major rollout planned for the US and other markets. Our key ingredient is play. We fuse competitive socialising concepts with theatricality and globally recognised brands in major city markets across the globe.

The Role: We are extremely excited to announce that Gamepath are looking for a talented and dynamic Head Chef. Reporting into the Group F&B Manager, Restaurant GM and Commercial Director, the Head Chef to take charge of the kitchen operations within Monopoly The Top Hat Bar & Restaurant based on Tottenham Court Road in Central London. A Food and Drink destination in its own right, The Top Hat will provide the perfect complement F&B experience to the Monopoly Lifesized Experience. We serve a premium cocktail/premium causal menu mixed between traditional restaurant and event trade. We are looking for someone who considers themselves to be driven and creative with natural leadership skills and a strong administrative and financial understanding and robust experience of F&B hygiene and food safety compliance. When faced with complex situations they must be able to offer optimistic, positive solutions doing their utmost to keep both guest and staff team happy at all times. The Head Chef will be responsible for: • Team Management & Leadership by motivating and maintaining moral within the kitchen team through leading by example, • Quality Guest Experience by ensuring that every single guest has a sensational and memorable experience at The Top Hat Bars & Restaurant, • Effective Operations by overseeing the management of all daily operations within the kitchen department including, service standards, labor management, stock and orders, compliance, health and safety and hygiene., • Development by ensuring that the food offering is continually updated by working with your team to design weekly & seasonal specials that tie in with the London Monopoly theme. Assisting the General Manager and Director of F&B, in the creation of innovative new ways to operate in order to maximize the guest experience., • Kitchen Administration, Finance & Reporting by assisting the General Manager with delivery of end-of-week finances and future forecasts to the board of directors. You must assist the General Manager to drive revenue and growth of the F&B department within the Monopoly Lifesized experience, • Training to ensure all kitchen staff are fully trained on product knowledge, especially allergen labelling and safety procedures. You will ensure that all staff are fully trainedon compliance, hygiene and health & safety along with ensuring that team training records are updated and maintained. You will invest time in staff training above and beyond the normal levels expected within the F&B sector through appraisals and task delegation. E.g teaching staff costings so they can confidently design their own dishes and trial them as specials., • Developing a Culture of Collaboration by contributing to the continuous improvement of processes and procedures. You will inject fun, positivity and confidence into the F&B department making it contagious throughout the team., • Compliance and Safely by ensuring that all data protection requirements are met in accordance with the Group’s policies and procedures and statutory requirements. You will ensure that health and safety requirements are met in accordance with the Group’s policies and procedures and statutory requirements. Working with a third party food compliance specialist you will ensure that food safety standards are maintained, updated and implemented., • New Openings by working with the General Manager and Director of F&B to ensure the successful launch of the Top Hat Bar & Restaurant in August 2021 and potentially, subsequent openings in the future., • Recruitment by working with the General Manager to build a slick hard-working team that you will be proud to manage. You will go above and beyond to develop and retain a fantastic team., • Stock by controlling stock levels and keeping stock systems up to date. Knowledge, Skills and Experience Essential; • Proficient in following, leading and implementing strict allergen and dietary requirement procedures within kitchens in accordance with UK law., • A passion for food with a talent to convert business strategies into exceptional guest experiences., • Proven track record of managing successful kitchens in independent/chain restaurants, • Experience of opening new restaurants and launching new food concepts, • Experience of creating and maintaining kitchen operational procedures, • Experience of liaising with food suppliers, • Proficient with Microsoft Word and Excel, • Experience of forecasting and maintaining labor margins, • Confident, troubleshooting skills to solve the complex issues that can arise during service, • Result focused with the ability to take ownership of tasks, • Excellent team leader who can work flexibly to meet business requirements, • Excellent attention to detail with the ability to work under pressure, deliver to strict deadlines and manage conflicting priorities, • Customer focused with excellent verbal communication skills, with the ability to work at all levels within the business and communicate confidently with the wider Gamepath team., • Level 3 Food Safety Certification Desirable; • Fire Marshal Training, • First aid trained (if not we will arrange this), • Experienced in both traditional restaurant and event kitchens Who we are: The Path Entertainment Group is a leading force in location-based and live entertainment, dedicated to crafting world-class, immersive experiences powered by some of the world’s most iconic brands. Our debut attraction, Monopoly Lifesized, launched in London in 2021 and quickly became a global phenomenon, expanding to Riyadh, opening in a US Tour visiting Denver, Colorado in October 2024, and more recently Charlotte, North Carolina. In partnership with Lionsgate, SAW: The Escape Experience followed in 2022, bringing fans into the twisted world of Jigsaw. Most recently, The Paddington Bear™ Experience opened in May 2024, a landmark family attraction located in the heart of London, just steps from Big Ben.

ABOUT THE ROLE We are recruiting an experienced General Manager to lead the day-to-day and strategic operation of a leading late-night events venue, Colour Factory. This senior post carries full responsibility for operational delivery, licensing and compliance, financial control, staff leadership, facilities, bar operations, and external stakeholder management. The remit includes shaping culture, setting standards, and ensuring the venue runs safely, efficiently, and to a consistently high level for artists, audiences, partners, and neighbours. Experience overseeing food court or kitchen operations, including multiple traders and food hygiene compliance, is desirable but not essential. KEY RESPONSIBILITIES Operational leadership • Act as the central point of coordination for all departments, ensuring smooth pre-event, live, and post-event operations., • Hold or obtain DPS status, uphold the premises licence, and ensure conditions are met at all times., • Lead incident management and post-incident follow up, including statements, reports, evidence collation and authority liaison., • Maintain robust SOPs for opening, trading, cash handling, alcohol service, guestlists, queues, searches and close-down., • Safeguard the customer journey from entry to exit, including show calls, changeovers and EOP sign-off. Staffing, leadership and people operations • Build, lead, and motivate high-performing teams across bars, floor, technical, production, security, ticketing and office., • Oversee recruitment, onboarding, induction, rota planning, and training matrices; coordinate payroll inputs and approvals., • Run performance management, 1-to-1s, and development plans; manage conduct, capability, and grievance processes in line with policy., • Maintain accurate personnel records, right-to-work checks, and training certification logs. Diversity, equity, inclusion, accessibility and neurodivergence • Champion an inclusive, respectful workplace and audience environment., • Demonstrate awareness of and sensitivity to POC and LGBTQIA+ communities, accessibility needs, and neurodivergence in staff and audiences., • Embed fair recruitment, training, progression, and representation practices., • Ensure welfare, safeguarding, and safer-spaces policies are visible, understood, and enforced. Finance, controls and administration • Own the day-to-day financial controls: daily takings, safe counts, floats, tills, cash lifts, variances and end-of-night sign-offs., • Oversee reconciliations, supplier invoices, payment runs, and aged payables; track accruals and event settlements., • Monitor labour, GP, stock variance, and wastage; implement cost controls without compromising standards., • Maintain structured logs for ordering, purchasing, maintenance, incidents, and complaints., • Prepare weekly ops summaries and monthly reports for the Managing Director and where relevant, investors or a board. Food and beverage oversight • Lead bar operations, cellar and dispense standards, stock controls, deliveries, line checks, and product quality., • Desirable experience: oversight of food courts and kitchens, coordinating multiple traders, service standards, allergen management, and food hygiene compliance., • Uphold Challenge 25, intoxication management, and refusal logs; monitor pour policy and waste. Venue, facilities and technical • Keep the venue safe, clean, and guest-ready; set standards for presentation and housekeeping., • Manage planned and reactive maintenance with contractors; keep asset registers and service schedules up to date., • Ensure statutory compliance and inspection cycles are current: fire alarms and emergency lighting, extinguishers, PAT, EICR, gas safety where applicable, water hygiene, first aid kits and accident books, CCTV uptime and retention. Sales, marketing and event support • Support programming, advancing, and event delivery, coordinating with promoters, agents, artists, and partners., • Contribute to audience development, customer communications, and on-the-night execution to protect brand reputation., • Provide accurate post-event feedback on operations, staffing, and bar performance to inform continuous improvement. Community, neighbours and authorities • Represent the venue at Pubwatch or Clubwatch, licensing and police meetings and local forums., • Maintain professional relationships with the licensing authority, police, EHO and other regulators., • Proactively manage neighbour relations, including noise management, dispersal and complaints handling. Legal and compliance framework You will ensure compliance with relevant UK legislation and best practice, including: • Licensing Act 2003 and premises licence conditions, • Health and Safety at Work etc. Act 1974, Management of Health and Safety at Work Regulations, • RIDDOR and accident reporting requirements, • Fire Safety Order, emergency lighting and alarm testing regimes, • Food Safety Act and Food Hygiene Regulations where food traders operate, • GDPR and data protection, CCTV usage and retention, • Smoke-free legislation, drugs policy, and safer-spaces policies, • SIA deployment and record keeping for contracted security Systems and tools Experience with modern venue and hospitality systems is expected. Useful platforms include: POS and PDQ systems, ticketing and guestlist tools, workforce management and rota software, stock and inventory platforms, digital incident logs, and document control. Familiarity with Resident Advisor or Eventbrite style ticketing, and Deputy or similar workforce tools, is advantageous. Core outcomes and KPIs • Beverage gross profit within target, with controlled wastage and stock variance within tolerance., • Labour cost as a percentage of net sales within budget, with accurate rota forecasting., • Cash and till variances within tight limits, with prompt investigation and resolution., • Zero critical compliance failures, passing internal audits and authority inspections., • Incident rate managed and reported, with clear corrective actions., • Event delivery on time and to specification, with positive artist and promoter feedback., • Staff retention, training completion, and engagement at healthy levels., • Neighbour and authority relationships maintained with minimal complaints., • Accurate and timely weekly and monthly reporting to the Managing Director. Essential Knowledge, skills and experience • Senior leadership experience in hospitality, nightlife, or large-scale venue operations., • Proven operational command during live events, with calm decision-making under pressure., • Strong financial literacy: reconciliations, cash controls, labour management, supplier management, and GP analysis., • In-depth understanding of licensing, DPS responsibilities, alcohol retailing, refusals, and incident recording., • Excellent people leadership: recruitment, induction, rotas, training, performance and conduct management., • Clear, confident communication with staff, artists, promoters, suppliers, neighbours, and authorities., • Track record of implementing SOPs, audits, and corrective action plans., • Commitment to diversity, equity, inclusion, accessibility and neurodivergence awareness. Desirable • Oversight of multi-trader food courts or kitchens, including allergens, HACCP style controls, and EHO liaison., • Experience with workforce management platforms, ticketing systems, POS back-office and digital reporting dashboards., • Knowledge of dance music culture and contemporary audience expectations. Shift expectations and example patterns This is a flexible mix of office hours and late-night event operations. Example patterns are provided for transparency and may vary with business needs. Weeks with major weekend events • Monday: Off, • Tuesday: 10:00 to 18:00 (office-based), • Wednesday: Off, • Thursday: 10:00 to 18:00 (office-based), • Friday, Saturday, Sunday: From 19:00 until close (venue-based) Weeks with weekday events or general operations • Monday: On (office or event-based), • Tuesday: 10:00 to 18:00 (office-based), • Wednesday: On (office or event-based), • Thursday: 10:00 to 18:00 (office-based), • Friday, Saturday, Sunday: From 19:00 until close (venue-based) Days off are balanced across the week depending on weekend commitments. Authority and reporting • Budget holder for day-to-day operational spend within agreed limits., • Approval of rotas, labour targets, and routine purchasing., • Escalation to the Managing Director for capex, contract awards, or non-routine spend., • Weekly operational review with the Managing Director, monthly performance report with KPIs, risks, actions, and forecasts. How to apply Please send a CV and a covering letter outlining your relevant experience and your approach to leading complex late-night venue operations. Include examples of compliance, financial control, people leadership and event delivery that demonstrate impact to

Shift Manager - Nights Rainham, Essex Reporting to: Operations Director Shift: Tuesday to Saturday, 8pm–8am About us Frive (formerly Lions Prep) is the UK’s highest-rated ready-to-eat meal delivery subscription, delivering tens of thousands of fresh, natural, chef-prepared meals to customers’ doors across the UK each week. We are committed to our vision of creating 100% organic meals without the hefty price tag, freeing us from a food system that compromises our health for profit We work with people from all different backgrounds and communities and recognise our own biases. We strive to create a strong sense of belonging and believe we will be better equipped to achieve our goals by building a team that approaches problems from different angles, using different perspectives and experiences to solve problems. All qualified applicants will be considered and we have no regard for age, ethnicity, ability, gender, gender expression, gender identity, nationality, race, religion, or sexual orientation the more the merrier, and together we can achieve greatness Mission: We help busy people enjoy natural, healthy eating with ready-to-eat meals delivered to their door, proven to support their health goals. Vision: To transform health by revolutionising eating habits and restoring food to its natural form. Values: Empowerment: We empower our people to make strong, independent decisions with confidence Transparency: We share information openly and with intention Open Communication: We communicate directly and honestly High Performance: We foster an environment that attracts, retains, and rewards high performance Agility: We encourage flexibility in our people by reducing blockers and prioritising their creativity and productivity Your impact Reporting to Operations Director, as our Shift Operations Manager, you’ll oversee all production and operational activity across our Rainham site from the Kitchen and Production room to the Warehouse and the Hygiene Team. You’ll lead a high-performing team, maintain food safety standards, and ensure everything runs like clockwork while the rest of the world sleeps. Responsibilities: • Lead and manage all night shift operations from Tuesday to Saturday, 8pm–8am, • Maintain full compliance with food safety, technical, and health & safety standards, • Proactively resolve issues and ensure smooth production flows throughout the shift, • Deliver on shift performance KPIs – from output targets to team attendance, • Coach, support, and develop your team to foster a high-performance culture, • Act as the senior decision-maker on site during night operations, • Champion continuous improvement initiatives that enhance process efficiency, • Collaborate closely with day shift leadership and cross-functional departments About you • You’ve got experience managing night shift teams in food manufacturing or FMCG, • You hold a minimum of HACCP Level 3 and are well-versed in compliance and audit readiness – Lean Manufacturing knowledge would also be advantageous, • You're a confident, hands-on leader who thrives in a fast-paced environment, • Strong problem-solving skills – you’re calm under pressure and quick on your feet, • You’re proactive, organised, and always a step ahead, • You're flexible and resilient – shift work, pace, and change don’t faze you Staff Benefits: Private Medical Insurance 25 days Holiday + Public Salary Sacrifice Pension Bonus (paid out twice a year) 50% Discount off our amazing food Enhanced mat/pat leave Vitality PMI Mintago Financial Wellbeing Platform – includes workplace mental health support via MIND, Free Financial Service Advice and LOTS more What's next? If you are interested in learning more about the role and think this could be for you, then don't hesitate and apply now. We look forward to hearing from you and love hearing from people who are passionate about our purpose and vision. The Process: • Initial chat via Teams with Michael our Head of Talent – learn about our story and share yours, • Interview with Primo our Operations Director – focused on role expectations and capabilities, • In-person task at our Rainham site – show us how you’d tackle real-life challenges, • Meet the team – a quick hello with our night shift team leads and production staff

We are seeking a passionate Chef to work alongside our children. This would suit someone with previous chef and cooking experience and who has training and qualification related to food hygiene and culinary skills.

Chef/Kitchen Manager - Sociable Hours, No Late Nights. As Chef / Kitchen Manager, you'll oversee the day-to-day running of the kitchen, from food preparation and menu development through to stock control, supplier management, and ensuring the highest standards of hygiene.

Chef/Kitchen Manager - Sociable Hours, No Late Nights. As Chef / Kitchen Manager, you'll oversee the day-to-day running of the kitchen, from food preparation and menu development through to stock control, supplier management, and ensuring the highest standards of hygiene.

Sharper Consulting Services is seeking a competent and experienced Food Safety Officer to join our London client's Public Protection team on an interim basis. The role focuses on delivering statutory food hygiene functions during a period of organisational transition, requiring an officer who can hi

We are seeking a competent and experienced Food Safety Officer to join the council's Public Protection team on an interim basis. The role focuses on delivering statutory food hygiene functions during a period of organisational transition, requiring an officer who can hit the ground running. Carry ou

Deputy Hygiene Manager Location: Chessington Shift pattern: Sunday - Wednesday / Monday - Thursday Hours: 8:00pm - 7:00am with a 1hr unpaid break (40 hours per week) We're proud to be partnering with a leading food manufacturing business to recruit a passionate and driven Deputy Hygiene Man

Chef De Partie- Deluxe Boutique Hotel Berkshire 38k OTE. The Chef De Partie is responsible for managing a section as required, ensuring that all food is prepared and cooked to the highest standard, in line with the hotels menu, quality, and hygiene standards. This position requires a strong culinar

As a Sous Chef, you will take responsibility for managing the kitchen in the Head Chef’s absence, supervising junior staff, and ensuring the highest standards of food quality, consistency, and hygiene. What We’re Looking For: * Previous experience as a Sous Chef or strong backgrou

Key Duties * Prepare and cook daily meals and snacks, tailored to dietary, religious, and cultural requirements * Order food supplies and manage stock rotation to minimise waste * Maintain a clean and safe kitchen environment in line with food hygiene and health & safety r

My clients Kitchen Managers play an essential role in delivering an exceptional customer experience across our restaurants - delivering tasty food, ensuring food hygiene, maintaining high operational standards and smashing commercial targets. Leading the kitchen team, ensuring strong levels of servi

Lead with Purpose. Deliver Excellence in Hospitality. At Compass Group, we believe in creating environments that support healing, wellbeing, and exceptional care. We are proud to partner with a leading private healthcare facility in the heart of London, to deliver outstanding Catering and hospitality services that truly enhance the patient, visitor, and staff experience. We are now looking for a passionate and experienced Hospitality General Manager to lead this prestigious, hospitality-led soft FM contract. This is a high-impact leadership role where your ability to inspire teams, drive operational excellence, and exceed client expectations will directly support world-class healthcare delivery. What You’ll Be Doing: • Leading the day-to-day operations of catering and hospitality across the hospital site, ensuring seamless service delivery, • Managing, coaching, and inspiring on-site teams to deliver with care, precision, and pride, • Building strong relationships with the client and key stakeholders to anticipate and exceed expectations, • Ensuring rigorous compliance with food safety, • Driving innovation and continuous improvement in hospitality and service delivery, • Overseeing budgets, resource planning, and commercial performance, • Proven experience managing catering services in a healthcare, • A natural people leader with exceptional communication and motivation skills, • Strong commercial and contract management capability, • Confidence in managing client relationships and building long-term partnerships, • Deep understanding of food hygiene and healthcare compliance requirements This is more than a contract - it’s a mission with meaning. You’ll lead a dedicated team, shape high-quality services that directly impact patient recovery and wellbeing and represent Compass in a truly prestigious healthcare setting. If you're driven by purpose, passionate about people, and committed to delivering operational excellence, we’d love to hear from you. 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 As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. #Medirest Signature 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!

Make sure things are running without hitch, orders and deliveries are coming and going as needed, our service is smooth as chipotle butter, and our food hygiene standards are sky-high. Excellent discounts across the Ennismore family for you and your nearest and dearest (even if you decide to leave u

Central London are looking for a Food/Health and Safety qualified EHO to carry out New Premises and Category A-D food hygiene inspections, as well as dealing with food/H&S complaints and RIDDOR investigations. Deal with food and health and safety complaints and RIDDOR investigations. Please let us k

Prepare and maintain dining and service areas, including setting up furniture and trolleys, and cleaning equipment. Basic Food Hygiene and basic Health and Safety certificates are desirable but not essential, as comprehensive training will be provided. Serve food in correct portions and wash dishes,

An opportunity has arisen for a Chef de Partie to join the Main Kitchen team at Jumeirah Carlton Tower. Ensure strict adherence to food safety and hygiene standards, including proper handling, storage, and sanitation practices in the kitchen. Work closely with other members of the culinary team, pro

Be responsible for all Health & Safety, Fire safety and food hygiene procedures and compliance in the bar. Ensure that bar staff follow procedures and compliance requirements. To oversee the operation of our four theatre bars and a café in our new Walthamstow venue.

Assists the Pastry Chef in daily kitchen operations and inventory checks. Next Steps: Apply today for the Pastry Demi Chef de Partie role at Hyatt Hotels. Maintains strict hygiene, cleanliness, and food safety standards in the pastry section.

Previous experience as a Pastry CDP or strong Demi Chef de Partie within a quality-focused kitchen. Work alongside the Head Pastry Chef and kitchen leadership to develop seasonal offerings and plated desserts. Uphold strict food hygiene and safety standards across all pastry operations.

Experienced & progressive sous needed for a high volume Wimbledon pub serving a 100% freshly made menu.Must be experienced in H&S and food hygiene compliance, dish costing, stock management, supervising a team, etc.Assist in managing a high-volume pub kitchen with a 100% freshly made menu.Ensure H&S

Performing verification checks of team members personal hygiene of the members in the high risk as well as high care areas - Providing regular Quality Assurance reports to enable corrective actions as appropriate and to illustrate the effectiveness of the company's food safety and food quality contr

This is a full-time on-site role for a Head Chef located in London. The Head Chef will be responsible for overseeing the kitchen operations, including menu planning, food preparation, and presentation. The Head Chef will ensure the highest standards of food quality and hygiene are maintained.

Royal Opera House, Covent Garden, London. Uphold strict food hygiene and safety standards across all pastry operations. Join us at the Royal Opera House and be part of delivering unforgettable experiences at the heart of Covent Garden.

We are looking for experienced Chef de Partie' with exceptional standards of hygiene and cleanliness who inspire those around them to be passionate about food. Collaborating with the wider kitchen team to ensure smooth and professional service delivery. Bring passion, creativity, and a great attitud

The Demi Chef de Partie at Andaz London Liverpool Street is responsible for the preparation of all aspects of pastry MEP, assisting the CDP and Sous chef, and ensuring high food standards and hygiene.

The Bulgari Hotel London, an iconic destination in the heart of Knightsbridge, is seeking an experienced and passionate Chef de Rang to join our prestigious Lounge team. The ideal candidate will have a passion for food and beverage and a good understanding of food safety and hygiene. You will maximi

Basic understanding of food hygiene and safety practices. The ideal candidate should have excellent communication skills, a customer-first attitude, and the ability to multitask in a fast-paced environment.