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La Petite Bretagne Hammersmith, London W6 Full-time | Permanent | Immediate Start Available La Petite Bretagne is an established and respected French crperie in the heart of Hammersmith, known for authentic crpes, galettes, warm hospitality, and consistently high standards. After many successful years with us, our long-standing chef is moving on to a new chapter, and we are now looking for a talented, hands-on Head Chef to lead our kitchen. This is an excellent opportunity for a chef with strong crperie experience who is looking for more than just a job: a role with stability, autonomy, responsibility, and real influence within a well-run business. About the role As Head Chef, you will take the lead in the day-to-day running of the kitchen, maintaining excellent food quality, strong organisation, and a disciplined but positive team culture. You will work closely with the General Manager / Owner and play an important role in maintaining standards, developing seasonal ideas, and ensuring the kitchen operates efficiently and consistently at every service. This role would suit a chef who takes pride in quality, understands cost control, leads by example, and values both structure and autonomy. Key responsibilities * Prepare and cook authentic French crpes and galettes to a consistently high standard • Maintain excellent presentation, taste, portioning, and consistency, • Lead, organise, and support a small kitchen team, • Train team members and help build strong kitchen discipline and communication, • Manage ordering, stock control, and inventory carefully, • Minimise waste and maintain a strong awareness of food cost and efficiency, • Contribute to seasonal specials and support menu refinement, • Ensure high standards of cleanliness, hygiene, and food safety at all times, • Work closely with management to ensure smooth daily service and a well-run operation What we are looking for * Proven experiences, • A confident and skilled chef with high personal standards, • Previous experience leading, supervising, or training a kitchen team, • Strong organisational skills and the ability to remain calm under pressure, • A good understanding of stock management, waste control, and kitchen efficiency, • A positive attitude, strong work ethic, and sense of responsibility, • Pride in consistency, detail, and guest satisfaction, • Food safety knowledge or certification, • French language skills are a plus, but not essential What we offer * Competitive salary, • Service charge, • Private medical insurance, • Company pension, • Free staff meal on shift, • Five shifts per week, • Autonomy in organising the kitchen rota, • Kitchen closes at 21:30, offering a far better work-life balance than most late-night hospitality operations, • A stable, long-term opportunity within an established and respected business, • A genuine leadership role with the opportunity to contribute to seasonal specials and menu development. TPBN1_UKCT

Production Engineer Ruislip Up to £65,000 Are you looking for a role that gives you the freedom to make a real impact and fully utilise your technical expertise? A long-standing, industry-secure engineering business is seeking an experienced and enthusiastic Production Engineer to join their team in Ruislip. This is an exciting opportunity to be part of a well-established operation where you'll help drive innovation, improve manufacturing capability, and play a key part in expanding the company's customer base. About the Role As a Production Engineer, you'll be responsible for programming, setting, and operating advanced 3-5 axis CNC machining centres. You'll create machining strategies from both CAD models and from scratch when required, while producing high-precision components to tight tolerances. This is a hands-on role within a skilled and collaborative team where your experience and ideas will be highly valued. Candidate Requirements Apprentice trained or relevant engineering qualification Minimum 5 years' experience as a 5 Axis CNC Miller/Programmer Knowledge of Heidenhain and Fanuc controls Proficient with SolidWorks and Fusion 360 Ability to create programs from scratch, including when no CAD model is provided Experience with fixture and jig design/manufacture Key Responsibilities Programming, setting, and operating 3-5 axis CNC machining centres Creating machining strategies with or without CAD models Developing full toolpaths using SolidWorks and Fusion 360 Working confidently with Heidenhain and Fanuc controls Designing and manufacturing fixtures, jigs, and work holding solutions Producing high-precision components to tight tolerances Reading engineering drawings/3D models and converting them into efficient machining processes Continuously improving machining methods to maximise productivity and quality Shift Pattern Monday - Friday 08:00 - 17:00 At Morgan Ryder we can provide you with a full range of employment opportunities from short term and fixed term temporary vacancies to permanent positions. We recruit for companies that operate in the following industries: Defence Equipment, Food and Drink Manufacturers, FMCG, Packaging, Engineering, Automotive, Aerospace, Warehousing, Logistics, Waste Management, Petro Chemical, Pharmaceutical, Power & Renewable Energy. Our commitment: Equal opportunities are important to us. We believe that diversity and inclusion at Morgan Ryder Associates are critical to our success as DE&I positive company, so we want to recruit, develop, and keep the best talent. We encourage applications from everyone, regardless of background, gender identity, sexual orientation, disability status, ethnicity, belief, age, family or parental status, and any other characteristic. Please note that calls to and from the offices of Morgan Ryder Associates Ltd. may be monitored or recorded. This is to ensure compliance with regulatory procedures, record business transactions and for training purposes. TPBN1_UKTJ

Job Advert: Join Our Team as a Chef at Prezzo Italian Sous Chef - Prezzo Italian "Put Your Heart into It" £14.16 per hour, depending on experience and skill level - plus tronc/tips & perks! Are you ready to take the next step in your culinary journey and lead with heart? At Prezzo Italian, were looking for a talented Sous Chef who thrives in a vibrant kitchen, inspires their team, and brings passion, precision, and pride to every plate. Join us and be part of a team that lives and breathes our HEART culture creating memorable food experiences that bring people together. As a Sous Chef, youll help set the pace and the standard, keeping service smooth and the team motivated. From leading shifts to supporting daily operations, youll bring hands on energy and attention to every part of the kitchen. What Youll Do: Set the standard by delivering exceptional dishes that embody our Hospitality Magic ethos while guiding, training, and inspiring the kitchen team through hands-on support, shared knowledge, and confidence-building across every section. Maintain a safe, clean, and well-organised kitchen by following Prezzo Italians food safety and hygiene standards, including HACCP policies. Take ownership of kitchen paperwork temperature checks, cleaning records, and compliance logs ensuring accuracy and accountability. Assist with stock control, portioning, and waste reduction to support sustainable, efficient operations. Work with the Head Chef to manage service, respond to feedback, and continuously improve. Support a positive, respectful kitchen culture where teamwork and celebration go hand in hand. Embrace feedback, develop your leadership skills, and bring energy and resilience to every shift. Work closely with the front-of-house team to deliver a seamless guest experience. What Were Looking For: Proven experience in a similar role, with strong culinary skills and a passion for food. A natural leader who motivates others and thrives in a team-first environment. Excellent attention to detail and commitment to quality. Strong understanding of kitchen operations, food safety, and compliance. Flexibility with work hours, including weekends and bank holidays. Why Join Prezzo Italian? Access structured training and clear career pathways to advance your skills and career. Enjoy competitive pay, tronc/tips, benefits, and recognition for your dedication and hard work. Flexible shifts and a supportive environment to help you balance work with personal life. Perks that matter - like free meals on shift, big discounts for you and your loved ones, your birthday off, well-being support, and access to exclusive hospitality rewards. Become part of a team-first business where youre seen, heard and valued every day. Ready to join a kitchen that thrives on pride, pace, and purpose and discover a place where your heart makes the magic? Apply now and discover where you truly belong. TPBN1_UKCT

CNC Programmer/ Operator Ruislip Up to £65,000 Are you looking for a role that gives you the freedom to make a real impact and fully utilise your technical expertise? A long‑standing, industry‑secure engineering business is seeking an experienced and enthusiastic Production Engineer to join their team in Ruislip. This is an exciting opportunity to be part of a well‑established operation where you'll help drive innovation, improve manufacturing capability, and play a key part in expanding the company's customer base. About the Role As a Production Engineer, you'll be responsible for programming, setting, and operating advanced 3-5 axis CNC machining centres. You'll create machining strategies from both CAD models and from scratch when required, while producing high‑precision components to tight tolerances. This is a hands‑on role within a skilled and collaborative team where your experience and ideas will be highly valued. Candidate Requirements Apprentice trained or relevant engineering qualification Minimum 5 years' experience as a 5 Axis CNC Miller/Programmer Knowledge of Heidenhain and Fanuc controls Proficient with SolidWorks and Fusion 360 Ability to create programs from scratch, including when no CAD model is provided Experience with fixture and jig design/manufacture Key Responsibilities Programming, setting, and operating 3-5 axis CNC machining centres Creating machining strategies with or without CAD models Developing full toolpaths using SolidWorks and Fusion 360 Working confidently with Heidenhain and Fanuc controls Designing and manufacturing fixtures, jigs, and work holding solutions Producing high‑precision components to tight tolerances Reading engineering drawings/3D models and converting them into efficient machining processes Continuously improving machining methods to maximise productivity and quality Shift Pattern Monday - Friday 08:00 - 17:00 At Morgan Ryder we can provide you with a full range of employment opportunities from short term and fixed term temporary vacancies to permanent positions. We recruit for companies that operate in the following industries: Defence Equipment, Food and Drink Manufacturers, FMCG, Packaging, Engineering, Automotive, Aerospace, Warehousing, Logistics, Waste Management, Petro Chemical, Pharmaceutical, Power & Renewable Energy. Our commitment: Equal opportunities are important to us. We believe that diversity and inclusion at Morgan Ryder Associates are critical to our success as DE&I positive company, so we want to recruit, develop, and keep the best talent. We encourage applications from everyone, regardless of background, gender identity, sexual orientation, disability status, ethnicity, belief, age, family or parental status, and any other characteristic. Please note that calls to and from the offices of Morgan Ryder Associates Ltd. may be monitored or recorded. This is to ensure compliance with regulatory procedures, record business transactions and for training purposes

A fantastic opportunity has arisen to work as a semi-skilled/skilled Production Operative for our Client in Enfield. Working primarily within the factory environment the position is a full time, temporary role which may lead to a permanent position for the right candidate, subject to time keeping, performance and attitude The shifts are Monday to Friday, 6.00am to 3.00pm or 3.00pm to 11.00pm. The production team is vital to the business, not everything can be done by machinery and that's where you come in! The typical day of a factory operative involves working as part of a team to all achieve a common goal working closely with the Head of Production and Quality Control to achieve the best you can and supply the customer with the standard of product they require. Tasks can vary within the business such as in feeding and topping a product, feeding the product through a flow wrapper and disposing of waste all using a clean as you go process. The role is an entry-level position within the business. Full training will be provided, but previous warehouse or food safety experience would be an advantage. There is a real chance of progression within the business for a self-driven individual, it is a platform to build a solid work history with an up and coming company who pride themselves on giving people a chance to reach their potential. If you are looking for an exciting new opportunity - please apply now

Chef de Partie Corporate Catering (Retail Kitchen) Salary: £35,000 per annum Hours: Monday to Friday, 40 hours per week Location: 5 minutes from Moorgate Station Were looking for a talented and reliable Chef de Partie to join a busy retail kitchen within a high-end corporate catering environment, conveniently located just a short walk from Moorgate Station. This is a fantastic opportunity for a chef seeking work-life balance without compromising on quality and creativity. The Role: As Chef de Partie, youll play a key role in delivering fresh, seasonal food for a fast-paced retail offering. Working as part of a professional kitchen team, youll take ownership of your section, ensuring consistency, quality, and efficiency throughout service. Key Responsibilities: Prepare and present high-quality dishes for a retail/café-style service Manage your section and support junior team members Maintain excellent food hygiene and safety standards Assist with stock control, ordering, and minimising waste Contribute ideas for menus and daily specials What Were Looking For: Previous experience as a Chef de Partie or strong Commis ready to step up Background in contract catering, retail, or high-volume kitchens preferred Passion for fresh food and attention to detail A positive, team-focused attitude Strong organisational and time management skills Whats in it for you? Monday to Friday schedule evenings and weekends off Competitive salary of £35,000 Excellent central London location (5 mins from Moorgate Station) Work-life balance in a corporate environment Opportunities for development and progression If youre a chef who values structure, quality, and a better work-life balance, wed love to hear from you. Apply now to take the next step in your culinary career. TPBN1_UKCT

About Us Darkhorse is an independent, ingredient-led restaurant and cocktail bar in Stratford (E20), known for bold flavours, seasonal cooking, and a modern European menu with creative freedom at its core. We operate with a small, passionate team and a strong reputation in the local dining scene. Our kitchen focuses on quality produce, consistency, and a culture built on respect and collaboration. Role Overview Were looking for a Head Chef who wants real ownership someone who can lead the brigade, drive menu development, and shape the next chapter of Darkhorse. This is a hands-on role with full creative input, autonomy over suppliers, and responsibility for maintaining high standards across service, cost control, and team development. Key Responsibilities Kitchen Leadership Manage, mentor, and develop a small, focused team Build a positive, professional kitchen culture Oversee rotas, recruitment, and performance Food & Menu Development Create seasonal menus and weekly specials Work with high-quality, local suppliers Innovate while maintaining consistency and GP targets Operations & Standards Maintain excellent food hygiene and safety Oversee ordering, stock control, and waste management Manage kitchen budgets and deliver strong margins What Were Looking For Proven Head Chef or strong Senior Sous ready to step up Confident leader with a positive, solutions-focused approach Strong understanding of GP, cost control, and kitchen systems Passion for seasonal, ingredient-led cooking Food Hygiene Level 3 Desirable Experience in independent restaurants Knowledge of East London suppliers and trends Creative, collaborative, and commercially minded What We Offer £42,000£50,000 including share of tronc Full creative control over menus Supportive, independent ownership Opportunity to shape and grow the kitchen A stable, respectful working environment TPBN1_UKCT

Hell's Kitchen Chef de Partie - Pastry The Cumberland Contract: Full Time Payment: Hourly Salary: £13.50 per hour + tronc (circa £6.00 per hour) Inspired by the hit television series created by Michelin starred chef Gordon Ramsay, Hell's Kitchen (London) is an immersive dining experience that captures the energy and excitement of the iconic television show and delivers it directly to the table. Designed to transport guests straight into the heart of the action, the restaurant blends theatrical flair with culinary excellence and exceptional service, while pairing outstanding food and drink with world class service. Recreating the tension of the show's famed red and blue open kitchens diners witness the precision and intensity behind every dish, as well as a contemporary bar showcasing the latest trends in mixology. The menu features signature, show-inspired creations such as the legendary Beef Wellington, Pan-Seared Scallops, and Sticky Toffee Pudding, each prepared with the same passion and perfection expected from the show's world-class chefs. More than a meal, Hell's Kitchen offers guests a front-row seat to the ultimate dining performance in one of London's most sought-after locations, The Cumberland champions the city's cultural and music scene, inspired by its rich history of housing music legends. We're now looking for a Chef de Partie - Pastry to bring precision, creativity and passion to our pastry section. This is an exciting opportunity for a driven pastry chef who loves working in a fast-paced, high-profile environment and takes real pride in consistency and detail. What you'll be doing Running the pastry section during prep and service, delivering exceptional desserts every time Producing dishes that meet Hell's Kitchen brand standards, recipes and presentation expectations Working closely with the Pastry Sous Chef to ensure smooth service and teamwork Maintaining excellent food safety, hygiene and health & safety standards Supporting stock control, ordering and waste reduction Training and supporting Commis Chefs, helping them grow and develop Staying calm, focused and organised during high-energy services What you'll bring Previous experience as a Pastry Chef de Partie or strong Demi Chef de Partie ready to step up A genuine passion for pastry and an eye for detail and presentation Experience in a high-volume, quality-driven kitchen environment Strong knowledge of food safety, allergens and kitchen compliance A positive, adaptable attitude and a real team-first mindset Someone who takes pride in their craft and strives for excellence every service What you'll get in return As well as all the things you'd expect from us, such as great staff areas to recharge in, wholesome meals on duty, pension and healthcare schemes, we'll take care of you at every step of your journey so that you can take care of our guests. In fact, we're so committed to this that our ‘People Promise' sets out how you can expect us to support you at every step of your application and your career with us. Whether that's your career development and progression, your physical, mental or financial wellbeing, and recognising (and rewarding!) a job well done. Career Development & Growth - We're here to support your journey, whatever that may look like. Our award-winning Academy will help you navigate your tailored career pathway with the tools and development designed for you to grow and to unlock your unique potential. Financial Wellbeing – You work hard, so we'll always help your money work hard for you! Some of the great things you can take advantage of include: Wage Stream – You'll be paid monthly, but have access to your earned salary before payday should you need it Discounts & Perks – Savings on 1000's of retailers, dining, hotel stays, and much more for you and those close to you Refer a Friend – Earn up to £1000 when friends join our team Interest-Free Loans – Season ticket loans to make commuting easier Mental & Physical Well-being - We're here to support your well-being, whenever and wherever you need it. On-Site Mental Health First Aiders 24/7 Employee Assistance Line – Free, confidential advice Be Well Platform – Our Online fitness and wellness resources Gym Discounts & Cycle to Work Scheme Recognition & Community – We're proud of everything we achieve, so we always celebrate our extraordinary team and culture. ‘Wonderful People' Awards – Monthly, quarterly, and annual recognition Social & Seasonal Events – Fun, inclusive celebrations People Council – A platform for every voice Paid Volunteering Days – Give back to causes close to you At Clermont Hotel Group everyone is welcome. We are committed to having an inclusive and diverse workplace and strongly encourage people from all backgrounds, identities and experiences to apply for roles with us. TPBN1_UKCT

Isolaare hiring a Chef de Partie! C ompetitive Industry pay (based on salary & Tronc) Our story The Distefano family, spanning two generations, started San Carlo over 30 years ago and seen it grow to twenty-five authentic Italian restaurants across the UK from Covent Garden, Piccadilly and Knightsbridge in London to Bristol, Leicester, Liverpool Leeds, Cheshire and Manchester and with a growing number overseas including Kuwait, Bangkok and Qatar and with new sites set to open in Miami. Colleague Benefits: Free Meals on Duty - Delicious, healthy meals, all free 50% Staff Discount - For you and your friends and family, in any of our restaurants around the UK Refer a Friend - Bring your friends and earn up to £1,000 per person Elevate Training Academy - Commitment to training and continuing professional development with our San Carlo training app Volunteering Days - Give back with dedicated volunteering days, making a positive impact in your community Squadra App - Offering you discounts and rewards with thousands of companies worldwide Wagestream - Access to earned pay at any point of the month Legal and Financial Advice - Free legal and financial advice for you and your family Colleague of the Month - Monthly recognition awards where all San Carlo colleagues are celebrated San Carlo Awards - Our annual San Carlo Awards, dedicated to celebrating the incredible talent and hard work of our colleagues Global Opportunities - The chance to work at one of our many international restaurants, from Dubai to Miami Best in Class Pension - San Carlo are partnered with an industry-leading pension provider, ensuring your hard work today supports your tomorrow Key Responsibilities: Preparing and cooking food in their assigned section of the kitchen, such as grill, pasta, meat & fish, or pastry Ensuring that all food preparation and cooking is done in accordance with established recipes and quality standards Managing their section of the kitchen, including overseeing the work of any commis chefs or kitchen assistants Ensuring that their section of the kitchen is clean and organised, and that all equipment is properly maintained Collaborating with other kitchen staff and restaurant management to ensure that food is prepared and served in a timely manner Adhering to company food safety and allergens policy Maintaining accurate records of food inventory, preparation, and waste for their section of the kitchen Treat everyone with respect and remain calm at all times Required Qualifications & Experience: 2 years experience in a similar role Excellent communication skills Meticulous attention to detail, highly organised and capable of handling multiple tasks A proactive self-starter who can work independently with good judgement and minimal direction TPBN1_UKCT

Junior Sous Chef Canary Wharf, London £42,000 salary Monday to Friday, 40 hours The Role We are looking for a talented Junior Sous Chef to support the delivery of a high-quality food offer within a busy corporate dining environment. This is a fast-paced operation where consistency, standards and teamwork are essential. Site Overview Corporate staff dining environment High-volume service with peak periods Strong focus on fresh, high-quality food Close collaboration between kitchen and front of house What You'll Be Doing Support the Head Chef in daily kitchen operations Prepare and deliver high-quality dishes consistently Maintain food standards, presentation and portion control Support and guide junior team members Ensure kitchen cleanliness and food safety standards are met Assist with stock control, ordering and waste management Work closely with front of house to ensure smooth service About You Experience at Chef de Partie or Junior Sous Chef level Strong understanding of fresh food and high-volume service Organised and able to work under pressure Good attention to detail and pride in presentation A team player with a positive and proactive attitude Good knowledge of food safety and kitchen standards We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive cash rewards every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families About Us Restaurant Associates provides brilliant hospitality through our food, drink and services. We work with our partners and collaborate with our clients to achieve great things together. Every day, our teams of passionate hospitality professionals strive for excellence in delivering employee dining and hospitality to some of the UK's leading workplace as well as inspiring exceptional experiences in iconic cultural and heritage destinations. Job Reference: com/2304/86039015/52804719/SU #RA Group Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Job role : Chef De Partie Location : Central London, EC2V 7QN. Salary : £36,385 per annum Shift Pattern : Monday-Friday Houston & Hawkes have an exciting opportunity for a Chef De Partie to work in our prestigious contract catering site in the heart of London. If youre looking for a career that offers flexibility, excitement, and progression, then contract catering could be for you! Wellgive you a place to grow and a career to be proud of. Chef De Partie Duties: Assisting the Executive Head Chef and Head Chef in the kitchen operation and ensure the companys reputation for food quality is always maintained Following directions Contributing to the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts Monitoring portion and waste control Keeping your area of the kitchen safe and sanitary Stocktaking and ordering supplies for your station Improving your food preparation methods based on feedback Assisting in other areas of the kitchen when required Chef De Partie Requirements: A genuine passion for food Knowledge of the Hospitality industry Knowledge and ability to run a section Ability to produce good-quality food A desire to want to learn Be a brilliant communicator and easily build relationships Strive for excellence in an eager and motivated manner Take initiative and make decisions that are right for our customers Possess the ability to work under pressure Excellent organisational and planning skills Food Safety awareness Allergen Awareness What We Offer: Free meals at work Contributory pension scheme Free access to the company Employee Assistance Program Life assurance at twice your salary Company events, including a grand Christmas party Recognition schemes and people awards Family-friendly support, including enhanced maternity and paternity leave and adoption leave Day off on your birthday Referral bonuses Training and development opportunities, including regular masterclasses with renowned chef Sally Abe Who We Are: Houston & Hawkes is a young and dynamic independent caterer based in the South East. We are proud to be an award-winning company, ranked among the top 30 companies to work for in the hospitality industry, and a certified B Corp company. We believe in creating memorable experiences for our customers through our vibrant, creative, and sustainable food offerings. We operate coffee bars, staff restaurants, and delis, tailored to our clients hospitality and event needs. Committed to social responsibility, passionate about Great British produce and dedicated to our talented teams. Join Houston & Hawkes and be part of a team that values excellence, creativity, and professional growth. TPBN1_UKCT

Head Chef - Central Production Unit | Premium Corporate Catering Central London | Contract Catering £55,000 PA | Plus Overtime Monday to Friday | 40 hours per week A leading contract catering provider is seeking an experienced and commercially minded Head Chef to lead its Central Production Unit (CPU) in London, delivering exceptional food across a portfolio of premium corporate clients. This is a fantastic opportunity for a strong operational Head Chef with previous B&I contract catering experience, and importantly, a chef who brings equally strong retail and hospitality credentials. The successful candidate must be comfortable operating across both areas - delivering modern, high-quality retail food offers at scale while also understanding the detail, presentation, and execution required for premium corporate hospitality. The successful candidate will take full ownership of a busy production kitchen responsible for preparing and delivering fresh, high-quality food for both corporate hospitality and retail offers supplied to multiple city-based B&I sites. The unit also operates a small on-site coffee shop / deli concept, serving grab-and-go breakfast, lunch, and premium takeaway items to the public. With a team of 6 chefs, this role requires a hands-on leader who can drive standards, build strong kitchen culture, and ensure exceptional consistency across all areas of production. The Role As Head Chef, you will be responsible for the full day-to-day management of the CPU operation, overseeing food production, team leadership, logistics coordination, menu delivery, and quality control across multiple food channels. This is a fast-paced but highly rewarding role, suited to a chef who enjoys structure, operational ownership, and delivering high standards at scale. Key Responsibilities Lead, manage, and develop a brigade of 6 chefs, creating a positive, high-performing kitchen culture Oversee daily food production for corporate hospitality and premium retail offers delivered to multiple B&I sites across the City Ensure consistency, quality, and presentation standards are maintained across both retail and hospitality food offers Manage the on-site deli / coffee shop offer, delivering a fresh and engaging grab-and-go retail concept Work closely with senior operational teams on menu planning, seasonal development, and retail innovation Maintain strict control of food costs, stock management, ordering, and waste reduction Ensure full compliance with food safety, allergen legislation, and health & safety standards Drive operational efficiency while maintaining a strong focus on food quality and customer experience Support mobilisation of new concepts, menu launches, and business growth initiatives Candidate Profile Proven experience as a Head Chef or Senior Sous Chef within B&I contract catering Strong retail experience, with the ability to create fresh, engaging, commercially relevant food offers Strong hospitality background, with a clear understanding of premium event catering, presentation, and execution Comfortable balancing the demands of high-volume retail production and bespoke hospitality delivery Experience managing teams and running structured kitchen operations Commercially aware with strong understanding of GP, costing, stock control, and waste management Passion for fresh food, innovation, and premium customer experience Excellent organisational skills with the ability to manage multiple moving parts Strong knowledge of food safety, allergens, and kitchen compliance Calm, hands-on leader who thrives in a fast-paced environment Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age. TPBN1_UKCT

Chef de Partie (CDP) Events & Banqueting Heaton House Farm Stable Yard Catering 4 days per week | Variable shifts aligned to events (predominantly daytime with some evenings) 8am 6:30pm, 11:30am 10pm Permanent | Full-time Heaton House Farm is a family-run events business, home to Stable Yard Catering, our onsite and external catering company. We are renowned for delivering exceptional weddings alongside charity events, corporate meetings and flagship company events, with catering provided both on-site and at venues across the region, all supported by a professional and friendly team. We are now seeking a skilled and motivated Chef de Partie to join our kitchen brigade and play a key role in delivering high-quality food across weddings, banqueting and external catering events. What youll be doing Run your designated kitchen section during prep and service, ensuring smooth and efficient delivery Prepare and cook consistently high-quality food for weddings, private events, corporate functions and external catering events Support food production across both onsite and offsite operations Maintain excellent standards of food presentation, consistency and portion control Ensure all prep is completed to specification and within required timescales Work closely with Sous Chefs and Head Chef to deliver smooth service Assist with stock rotation, storage and waste control Maintain a clean, organised and efficient section at all times Follow all food safety, hygiene, HACCP and allergen procedures Support setup, delivery and service at external catering events where required Assist in training and guiding junior chefs and kitchen assistants Contribute ideas to improve efficiency, presentation and the overall food offering About you Previous experience as a Chef de Partie or strong Commis Chef ready to step up Confident running a section in a busy kitchen environment Passion for producing high-quality fresh food with strong attention to detail Calm under pressure and able to work efficiently during busy services Strong organisational skills and a positive, can-do attitude Good understanding of food safety and allergen management Reliable, hardworking and a supportive team player Keen to learn, develop and progress within a growing business Full UK driving licence and access to transport due to our rural location Working pattern 4 days per week Shifts aligned to event schedules including a mix of daytime and evening work Weekends and bank holidays required as part of an events business Flexibility essential to meet the demands of a busy events calendar What we offer A key role within a well-established and respected events venue Opportunity to develop within a growing kitchen brigade Experience across weddings, banqueting and external catering events Strong support from an experienced and professional team A positive, family-run working environment Company pension scheme Christmas Day off REF-228 041 TPBN1_UKTJ

Title: Health and Safety Manager Location: Edmonton (North London) Salary: £45,00- £60,000 Dependant on experience Term: Permanent SRG are working with a leading waste management and recycling company who have a long and very successful history of supporting the UK chemical industry. They are now looking for a Health and Safety Manager to join the team. You will be at the heart of a busy, high‑performing site driving safe working practices, leading improvements, and shaping a positive safety culture. You'll take ownership of audits, training, compliance, and incident reviews while working closely with managers and safety teams to keep standards high. This role would suit candidates with 3+ years of industrial experience in H&S within the chemicals industry or the waste industry and are looking to take a step up in their career. Working Hours: 37.5 working hours per week, Monday to Friday, 24 days holiday + statutory bank holidays. Access to Rewards Gateway offering excellent discounts and cash back with many large retailers. Role/Description Leading on-site safety practices, carrying out regular site inspections and audits and enforce a safety first culture. Providing hands‑on training, guidance, and coaching to help teams work safely and confidently. Act as a key member of the management team, leading by example and supporting high safety standards. Monitor and audit compliance with site health and safety policies and procedures, analyse data to identify trends and maintain safeguarding procedures Manage hazard and near miss reporting, audits, behavioural surveys, and conduct incident reviews Acting as the site lead for fire safety, ensuring inspections and prevention plans are always up to date. Managing contractor and visitor inductions, reviewing RAMS, and supporting safe site traffic and operations. Requirements A NEBOSH General Certificate (minimum) and experience in a health & safety role, ideally within waste, manufacturing or closely related field A full UK driving licence and own means of transport Full right to work in the UK, there is no sponsorship available with this role Keywords: Health & Safety Manager, H&S, SHEQ, NEBOSH, Safety Compliance, Site Safety, Waste Industry, Recycling Operations, Safety Lead, Safety Audits, Risk Assessments, RAMS, Incident Investigation, Safety Training, Operational Safety, Health & Safety Leadership, HSE, EHS, Safety Management, waste management, chemical, chemicals industry, MRF, PRF, materials recovery facility, SRG is the UK's number one recruitment company specialising in the scientific, engineering, clinical, pharmaceutical, food/FMCG, energy & renewables, biotech, chemical and medical device sectors. If you would like to apply for this position, please use the link provided. Alternatively, please email a copy of your CV For more information regarding this position or any others, please call Rhi on (phone number removed). If you have a scientific background and this position is not relevant / suitable for you, please feel free to get in touch or visit (url removed) to view our other vacancies. As scientists ourselves, our specialist sector knowledge and our passion are second to none. It's this combination that makes us different. We're committed to providing outstanding temporary, contract and permanent career opportunities of all levels for our candidates and a comprehensive range of expert strategic recruitment services for our clients. Guidant, Carbon60, Lorien & SRG - The Impellam Group Portfolio are acting as an Employment Business in relation to this vacancy

The Role... At Soho House, the Sous Chef plays a vital leadership role within the kitchen, supporting the Head Chef and Senior Sous Chef in delivering exceptional, high-quality dishes across all services. As a key member of the culinary management team, the Sous Chef helps drive consistency, creativity, and operational excellence, ensuring that every plate reflects the standards and identity of Soho House. You will oversee day-to-day kitchen operations, supervise and develop junior chefs, and ensure food safety, allergen compliance, and kitchen hygiene remain at the highest level. The Sous Chef contributes to menu development, coordinates prep and service execution, and steps into leadership responsibilities in the absence of the Senior Sous Chef or Head Chef. What's in it for you? Weekly Pay Team meal whilst on shift prepared by our chefs Clothing Allowance Every House Membership 50% off Food & Drink, 7 days a week Staff Room Rate; Any Bedroom, Any House, $100 a night Private Health and Dental Care Life Assurance Day off on your birthday Up to 50% Staff Discount on Cowshed & Soho Home In conjunction with Soho Impact, take 2 days paid a year to support a charity of your choice. Free Counselling Sessions Cookhouse & House Tonic: Our Cookhouse & House Tonic programmes offer unique food and drink trainings, events and opportunities to inspire and educate. Continuous training to develop yourself personally and professionally Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career Key duties... Support the Senior Sous Chef and Head Chef in leading all aspects of kitchen operations, ensuring smooth, efficient service across all meal periods. Prepare, cook, and present dishes to Soho House standards, maintaining consistency in quality, flavour, and plating. Oversee mise en place organisation, daily prep schedules, and service readiness for assigned sections. Supervise and mentor junior chefs, providing guidance, training, and feedback to support their development. Uphold strict food safety, hygiene, and allergen management procedures in line with HACCP and Soho House policies. Assist in menu execution and contribute ideas to seasonal changes, specials, and development projects. Support stock control activities, including ordering, deliveries, waste reduction, and inventory rotation. Communicate effectively with both back-of-house and front-of-house teams to ensure seamless service and member satisfaction. Lead by example through professionalism, punctuality, and a calm, solution-driven approach in a fast-paced environment. Take charge of the kitchen when required, ensuring standards, staffing, and service run smoothly in the absence of senior leadership. What we are looking for... 3-5 years of experience in a high-volume, high-quality kitchen, ideally within a premium restaurant, hotel, or private members' club. Strong cooking skills across multiple kitchen sections with a solid understanding of classical and modern culinary techniques. Proven experience supervising or leading small teams. Excellent knowledge of HACCP, allergen procedures, and food safety practices. Ability to work efficiently under pressure while maintaining high standards. Professional, reliable, and passionate about food and team development. Confident communicator with strong organisational and time-management skills. Fluent in English. TPBN1_UKCT

Change Hospitality are delighted to be partnering with an iconic sporting venues in the search for a talented and driven Sous Chef. This is a fantastic opportunity to join a market-leading sports and events hospitality operation, delivering exceptional food experiences across matchdays, large-scale events and premium private functions. Working closely with the Head Chef, you will play a key role in ensuring outstanding food quality, consistency and compliance, while supporting menu development, team leadership and smooth kitchen operations. This is a fast-paced, high-profile environment suited to a passionate chef who thrives under pressure and leads by example. Key Responsibilities Consistent Food Quality: Maintain exceptional standards in preparation, presentation, taste, portion control and allergen awareness. Food Safety & Compliance: Ensure full adherence to HACCP procedures, temperature control, hygiene and storage regulations. Operational Efficiency: Deliver high-volume service efficiently, minimising waste and maintaining organised, clean workspaces. Team Leadership: Support and supervise junior chefs, fostering strong communication between kitchen and front of house. Menu Planning & Costing: Assist with menu development and cost control to achieve financial targets. Stock & Equipment Management: Oversee deliveries, report quality issues and ensure proper care of kitchen equipment. Health & Safety: Maintain a safe working environment, following fire, safety and PPE procedures. Administration: Complete wastage sheets, cleaning schedules and temperature logs in line with company standards. About You Minimum 3 years experience in a comparable Sous Chef role. Strong high-volume or large-event catering experience. Passionate about food, hospitality and delivering exceptional guest experiences. Solid understanding of health & safety and food safety legislation. Commercially aware, numerate and confident with reporting and kitchen systems. Calm under pressure with a positive, team-focused approach. Benefits Healthcare & Wellbeing: Medicash (including dental, optical & mental health cover for you and up to four children), annual health check, gym discounts and Employee Assistance Programme. Perks & Discounts: Savings on cinema tickets, retail, travel and mobile plans. Workplace Benefits: Meals on duty, pension scheme, life assurance and paid professional subscriptions. Leave & Family Support: 23 days holiday + bank holidays, birthday off, enhanced family leave benefits and holiday purchase scheme. Career Development: Ongoing training, structured career pathways and financial wellbeing support. We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

Chef de Partie Watford Luxury Hotel Restaurant Join our exceptional culinary team at a prestigious 5-star hotel in Watford! We're seeking a passionate Chef de Partie to bring creativity and excellence to our award-winning restaurant kitchen. If you're ready to elevate your culinary career in a vibrant, fast-paced environment, this could be your perfect next step. What You'll Be Doing Lead your section with confidence, crafting beautiful dishes that consistently exceed guest expectations Collaborate closely with our Sous Chef and Head Chef to develop exciting menu innovations, daily specials, and seasonal showcases Inspire and develop junior team members through hands-on mentoring and skills training Drive culinary excellence by maintaining impeccable food safety, hygiene, and quality standards Take ownership of inventory management, smart ordering, and our sustainability initiatives to minimize waste Contribute creative ideas for menu development and presentation techniques Ensure smooth service during peak periods while maintaining the highest quality output Who We're Looking For Experienced culinary professional with solid Chef de Partie experience or exceptional Demi Chef de Partie background from quality hotel or restaurant kitchens Creative food enthusiast with genuine passion for working with premium, seasonal ingredients Cool under pressure someone who thrives in our dynamic, high-energy kitchen environment Team player with excellent communication skills and natural leadership abilities Adaptable professional comfortable working varied shifts including evenings, weekends, and special events Quality-focused individual committed to consistent excellence in every dish What We Offer You Competitive salary package plus generous service charge opportunities Complimentary meals during shifts and professional uniform provided Outstanding career development with structured progression pathways and ongoing training Comprehensive benefits package including wellbeing support, staff discounts, and team perks Inspiring work environment as part of our respected culinary brigade in a luxury hotel setting Creative freedom to contribute your ideas and grow your culinary repertoire Professional recognition working alongside industry professionals in an award-winning kitchen Ready to take your culinary career to the next level? We'd love to hear from you! TPBN1_UKCT

About Us: The Arts Club is one of Londons most prestigious private members clubs, located in the heart of Mayfair. Established in 1863, it brings together a global community of individuals from the worlds of art, literature, business, and culture. The club offers a refined and contemporary environment, with exceptional dining, curated events, and beautifully designed spaces, making it a hub for creativity, connection, and luxury hospitality. The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing. The Arts Club unveils an amazing opportunity for a talented individual to join our passionate and creative team. The Arts Club presents an exciting opportunity for an aspiring chef to join its brigade of creative and diverse culinary professionals. The Commis Chef will be responsible for carrying out the day-to-day duties within assigned kitchen section(s), working in line with the clubs operating concept. They will ensure all recipes and standards are consistently followed, while actively supporting practical demonstrations and maintaining the highest levels of quality, consistency, and attention to detail. Responsibilities: Prepare and cook dishes delegated as your responsibility by the Chef in charge Take tasks and requests from the Chef in charge and carry them out in correct manner Ensure that specification of portion size and quantity of particular dish has been followed, as set out in the recipe index Complete the daily check list received by the Chef in charge regarding mise-en-place and food storage Report any failure of kitchen equipment, and follow up to ensure the necessary maintenance work has been carried out Keep section clean and tidy at all times, and make sure all items are labelled with dates Help to prevent waste of food and over-production to mise-en-place, and keep food order from store or supplies to a minimum. As a Commis you will gain: Private medical benefits Discount in over 800 retail outlets Discounts on food & beverage in our restaurants and sister businesses Enhanced sickness pay Life assurance Pension scheme Cycle to work scheme Season ticket loan An exciting range of learning and development programmes Enhanced maternity pay Uniform laundry service Opportunities for promotion and continual progression Complimentary meals while on shift Employee assistance programme Occupational health nurse * Terms and conditions apply to all the above benefits. - Eligibility: In line with the requirements of the Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK or must obtain permits to work in the UK prior to application. Documented evidence of eligibility will be required from candidates as part of the recruitment process. We are an Equal Opportunity Employer. We value diversity and encourage people of all different backgrounds, experiences, abilities and perspectives to apply. However applicants must have the Right to Work in the UK. Note:Recruitment agencies, we love what you do, but this time weve got it coveredso no need to call us. Thanks for understanding! Your personal data will be processed in accordance with The Arts Clubs Employee Privacy Policy, available via thelink. TPBN1_UKCT

The Century Club was founded in 2001, its a member that renowned for its creativity in are and modern showcase. The club reputation was structured from having artist, musician and other influential and diverse entertainment creators. The club is situated in soho in vibrant area that always full of life and constantly busy. Century club is always applicable and enjoy having light minded and laid-back individuals. The century club have a restaurant, cocktail lounge, club lounge, multiple meeting rooms and two floor that host events, the capacity for holding guest is 450 to 500 guests. What We Offer Excellent salary package with performance-related incentives Competitive benefits including pension, staff discounts, and gym membership Supportive, collaborative leadership culture Great working hours (official opening Tuesday to Saturday) A superb third-floor kitchen with natural daylight Hours: 45-48hrs per week. Job Overview We are seeking a skilled and passionate Chef de Partie to join the culinary team at our prestigious Private Members Club. The successful candidate will be responsible for managing a specific section of the kitchen, ensuring the highest standards of food preparation, presentation, and hygiene. This role requires strong culinary skills, attention to detail, and the ability to work efficiently in a high-quality, service-focused environment. Key Responsibilities Manage and oversee a designated kitchen section (e.g., grill, sauce, pastry, or larder). Prepare, cook, and present dishes to the highest standard in line with the clubs menus. Ensure consistency, quality, and portion control for all dishes served. Work closely with the Sous Chef and Head Chef to maintain kitchen standards and service flow. Assist in training and supervising Commis Chefs and junior kitchen staff. Maintain a clean, organised, and safe working environment in accordance with food safety and HACCP standards. Assist with stock control, ordering, and minimising food waste. Contribute ideas for menu development and seasonal dishes. Ensure all dishes are prepared and served in a timely manner during service. Support kitchen operations during club events, banquets, and private functions. Requirements Proven experience as a Chef de Partie or strong Demi Chef de Partie in a quality restaurant, hotel, or members club. Strong knowledge of modern European/British cuisine (or relevant cuisine style). Excellent organisational and time management skills. Ability to work efficiently under pressure in a fast-paced kitchen. Good understanding of food hygiene, health and safety standards. Team-oriented with strong communication skills. Culinary qualification (NVQ Level 2/3 or equivalent) preferred. Flexibility to work evenings, weekends, and holidays as required. Desirable Skills Experience working in private members clubs, luxury hotels, or fine dining restaurants. Knowledge of se asonal and locally sourced ingredients. Experience with banqueting and events service. TPBN1_UKCT

Smyth & Co Extraordinary Opportunities for Extraordinary Talent Location: London Salary: £39,000 per annum Employer: Contemporary Restaurant (French & Mediterranean Cuisine) About the Role A contemporary, quality-driven restaurant specialising in French and Mediterranean cuisine is seeking a talented Senior Chef de Partie to join its dynamic kitchen team. This is an excellent opportunity for a skilled chef to take the next step in a refined yet fast-paced environment, working with high-quality seasonal ingredients and modern techniques. You will play a key role in delivering consistently high standards while supporting the wider brigade in maintaining a smooth and professional service. The role is suited to a confident Chef de Partie ready to step up, or an established Senior Chef de Partie looking to further develop within a creative and ambitious kitchen. Key Responsibilities Take responsibility for a key section within the kitchen, ensuring smooth service Deliver consistently high-quality dishes with strong attention to detail and presentation Support junior chefs and contribute to a positive, professional kitchen culture Work closely with Sous and Head Chefs to maintain standards and efficiency Assist with stock control, ordering, and minimising waste Maintain high levels of food hygiene and health & safety compliance Contribute to menu development and daily specials where required Ensure consistency and precision across all services Ideal Candidate Profile Current or recent experience as a Chef de Partie or Senior Chef de Partie in a quality-led kitchen Strong background in French, Mediterranean, or modern European cuisine Experience in high-end or busy contemporary restaurant environments preferred Excellent technical ability with a focus on consistency and detail Confident running a section in a fast-paced service Positive attitude with strong teamwork and communication skills Passion for seasonal ingredients and refined cooking Calm, organised, and reliable under pressure Why Join? Competitive salary of £39,000 per annum Work within a contemporary, creative restaurant environment Exposure to high-quality produce and modern European techniques Opportunity to progress within a growing and ambitious team Supportive kitchen culture focused on development and consistency A chance to be part of a restaurant with a strong culinary identity TPBN1_UKCT

Stock Controller (Part-Time) Century Club, Soho (W1) Century Club is one of London's longest-standing private members clubs - five floors on Shaftesbury Avenue, a rooftop terrace, and a serious food and drink operation running Tuesday to Saturday. We are looking for a highly experienced Stock Controller to join our team two days per week. This is a hands-on role at the core of our F&B operation owning the numbers, maintaining accountability across departments, and identifying issues before they impact the business. The Role Conduct regular stock counts across bar, cellar, and kitchen Deliver accurate variance reporting and waste analysis Manage supplier reconciliation Work closely with the Head of F&B and Finance Director Use Nory and Xero as primary systems What Were Looking For Proven experience in stock control within hospitality Background in a high-volume or premium venue preferred Strong attention to detail with a methodical, commercially minded approach Clear understanding of how stock integrity impacts margin Experience with Nory is a strong advantage References will be thoroughly verified The Details Part-time: 2 days per week Based in Soho, London (W1) £15,200 (FTE £38,000) Club operates TuesdaySaturday (closed Sundays and Mondays) Only serious applicants with demonstrable experience should apply. To Apply Please submit your CV and a brief cover note outlining your relevant experience. TPBN1_UKCT

Join One of Londons Most Exciting Culinary Concepts Welcome to Daka Daka , where fire, flour, and tradition come together in the heart of Mayfair. Nestled on the iconic Heddon Street, we are bringing the bold, soulful flavours of Georgia to London from freshly baked traditional breads to handmade khinkali dumplings and charcoal open-fire grilled dishes. This is more than just a job its a rare opportunity to immerse yourself in a rich and emerging cuisine thats quickly gaining popularity across Londons dining scene. Everything we serve is crafted in-house with passion, precision, and authenticity. What Youll Be Doing Running your own section with confidence and consistency Preparing and cooking high-quality dishes using fresh, in-house ingredients Working with traditional methods including charcoal open-fire grilling and artisan bread baking Learning and perfecting the art of khinkali (Georgian dumplings) Supporting the Head Chef and Sous Chef in daily kitchen operations Maintaining exceptional hygiene and food safety standards Assisting with stock control, ordering, and minimizing waste Training and supporting junior team members Contributing ideas to improve dishes and kitchen processes What Were Looking For Previous experience as a Chef de Partie or strong Demi Chef ready to step up Passion for cooking and eagerness to learn new cuisines A hands-on, positive attitude with strong teamwork skills Ability to work under pressure in a fast-paced environment Strong understanding of kitchen operations and food safety Interest in live-fire cooking and traditional techniques is a big plus Why Join Daka Daka? Work with a unique and exciting cuisine that is rapidly growing in London Be part of a passionate team building something truly special Learn traditional techniques rarely found in London kitchens Exposure to live-fire cooking and artisanal baking Opportunity for growth as the restaurant expands Competitive salary and staff benefits Work with a unique and exciting cuisine that is rapidly growing in London Be part of a passionate team building something truly special Learn traditional techniques rarely found in London kitchens Exposure to live-fire cooking and artisanal baking Opportunity for growth as the restaurant expands Competitive salary and staff benefits Ready to Be Part of Something Different? If youre looking for more than just another kitchen job if you want to grow, learn, and be part of a restaurant that stands out Daka Daka is the place for you. Apply now and bring your passion to one of Mayfairs most exciting kitchens. TPBN1_UKCT

Hospitality Chef de Partie Location: Near Liverpool Street, London Hours: Monday - Friday, 40 hours per week Pay: £17.14 per hour We are seeking a talented and motivated Chef de Partie to join our kitchen team at a site near Liverpool Street. This role is ideal for a passionate chef who thrives in a quality-focused, professional food service environment and values a great work/life balance. Key Responsibilities Comply with all client and company health & safety procedures, including food information regulations and food safety checks Run a section of the kitchen to the required standards Prepare, cook, and present dishes to agreed standards and portion specifications Supervise and train commis chefs or kitchen assistants within your section Ensure correct food recovery and storage to minimise waste Assist with food ordering and stock control Support the receipt and proper storage of deliveries Maintain high standards of cleanliness across kitchen and work areas Ensure the safe and correct use of kitchen machinery and equipment Carry out other reasonable duties to support effective food service delivery About You Proven experience as a Chef de Partie or in a similar role Strong cooking skills with the ability to prepare complex, refined dishes Previous experience in contract catering is desirable Quality-driven with excellent attention to detail Creative with knowledge of current food trends Sound understanding of food hygiene, health & safety standards Able to work calmly and efficiently in a high-pressure environment Passionate about food and a positive team player 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: Free meals Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive cash rewards every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families About Us Restaurant Associates provides brilliant hospitality through our food, drink and services. We work with our partners and collaborate with our clients to achieve great things together. Every day, our teams of passionate hospitality professionals strive for excellence in delivering employee dining and hospitality to some of the UK's leading workplace as well as inspiring exceptional experiences in iconic cultural and heritage destinations. Job Reference: com/2104/98654001/52788302/R/SU #RA Group Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accors limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Ready for a sizzling career move? We are looking for a Chef De Partie to work at MAM London, part of Novotel London Blackfriars. You will play a pivotal role in our kitchen working alongside a fantastic team. We are looking for someone who is fully flexible with shifts. What you will be doing: To run and supervise any kitchen section to the required standards set by the Head Chef To ensure all preparation of the designated section is complete and ready for each service Ensure good stock and waste control is practised Be responsible for the quality control of stock and prepared foods Execute cooking to the expected high standard quickly and efficiently Ensure the cleanliness and organisation of designated section Support Head Chef & Sous Chef in delivering required standard of food Appropriately delegate jobs to junior chefs and apprentices and support them in their development Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance Perform other duties as assigned by the Head Chef and management Seek to ensure that all hotel guests and non-residents enjoy the best experience possible Qualifications Your experience and skills include: Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team Additional Information Salary: £16.00hour + service charge Pension Scheme A Discount Card to be used in Accor Hotels Worldwide Complimentary stays in UK hotel (Bonus Breaks Vouchers - subject to availability and T&C) Training & Development Additional holidays with service International Development Opportunities And more: recommend a friend scheme; Employee Advisory Service Our commitment to Diversity & Inclusion: "Diversity&Inclusionfor Accor means welcoming each and everyoneandrespecting their differences by giving priority only to qualities andskills in extending employment and development opportunities.Our ambition is toprovide meaningful employment, a warm and welcoming culture, excellentworking conditions and to promote the development ofall people, including thosewith disabilities.Do not hesitate to let us know of any specific needs you may have so that we can take them into consideration." TPBN1_UKCT

We are looking for an experienced Hospitality Bar Manager to join our team on the first floor. Our visitors there include our gaming customers and diners on their way to the Heliot Steak House but it is also responsible for the guests of the Magic Mike Live show and its dedicated cocktail bar, the Permission Lounge. This is a key leadership role within a high?volume, theatre?led bar environment, where you will be responsible for ensuring bar operations are fully aligned with theatre schedules and peak trading periods while delivering a fast, premium guest experience in a dynamic and time?critical setting. Key Responsibilities Lead and motivate a high?performing team of Assistant Managers, Supervisors, and bar staff Plan and execute high?speed service during peak trading and theatre intervals Ensure excellent stock control, ordering accuracy, and waste management Take full accountability for revenue, gross profit, and labour costs Deliver a commercially focused drinks offer that is fast to serve, high margin, and guest?focused Manage staffing levels in line with forecasted and actual business demands Maintain the highest standards of guest experience, minimising queues and resolving issues quickly Ensure full compliance with licensing, health & safety, food safety, and company policies Support training, development, and internal progression within the bar team Communicate effectively with senior management and contribute to regular Hospitality meetings What We're Looking For: Proven experience as a Bar Manager in a premium venue. Strong leadership and team management skills. Deep knowledge of cocktails, spirits, and bar operations. Excellent communication and organisational abilities. A passion for hospitality and guest service. Flexibility to work late nights and weekends. What We Offer: Inclusion in the hospitality tronc. 50% discount in the Hippodrome Casino's restaurants & bars. 30% off Magic Mike Live tickets for friends and family. Enhanced maternity & paternity pay. Mental health and wellbeing support through our Employee Assistance Programme. Access to discounts for many retailers, leisure, food and entertainment establishments. Season ticket loans. Salary exchange Cycle to Work & Tusker electric vehicle schemes. Excellent foreign exchange rates. Life assurance. Company pension. TPBN1_UKCT

Senior Chef de Partie £40,000pa London W1 Fun, Fine Dining Restaurant | 40 Hours per Week We are recruiting on behalf of a stylish, quality-led fine dining restaurant looking for a Senior Chef de Partie to join their talented kitchen team. This is a fantastic opportunity for an experienced CDP who enjoys working at a high level while benefiting from a structured rota and excellent work-life balance. The Restaurant Modern fine dining with a relaxed, fun atmosphere Seasonal, ingredient-focused tasting menu Supportive and professional kitchen environment Whats on Offer: £40,000pa + Paid overtime (£20ph) 40 hours per week Closed Sunday, Monday & Tuesday Competitive salary (dependent on experience) Stable brigade with strong leadership Opportunities for progression and development About the Job: Running your section to a high standard during service Supporting the senior kitchen team and mentoring junior chefs Maintaining consistency, quality, and presentation across dishes Assisting with prep, stock control, and waste management Upholding all food safety and hygiene standards About you: Experienced Chef de Partie in a quality-focused kitchen Background in fine dining or fresh, high-end food environments Organised, reliable, and calm under pressure Passionate about food, quality ingredients, and teamwork This role suits a Senior CDP who wants to work in a creative kitchen and enjoy a genuine work life balance! Apply now to learn more about this excellent opportunity. Change Hospitality are acting as an Employment Agency in this instance & due to the volume of applications we regret that only successful candidates will be contacted. We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

At Change Hospitality , we are proud to be working in partnership with a leading, high-volume production kitchen operation to recruit an experienced and highly organised Senior Sous Chef. This is an exciting opportunity for a driven culinary professional with strong leadership skills and a passion for delivering consistency, efficiency, and quality at scale. You will play a pivotal role in supporting the Head Chef in overseeing daily operations and ensuring the smooth running of a fast-paced production environment. The Role As Senior Sous Chef, you will: Support the Head Chef in managing the day-to-day operations of a high-volume production kitchen Lead and supervise kitchen teams to deliver consistent, high-quality food at scale Oversee food preparation, cooking, and packing processes to ensure efficiency and accuracy Maintain strict adherence to food safety, hygiene, and HACCP standards Manage stock control, ordering, and supplier relationships Monitor and control food costs, waste, and labour efficiency Train, mentor, and develop junior chefs and kitchen staff Ensure all production deadlines and dispatch schedules are consistently met Step in to lead the kitchen in the absence of the Head Chef What Were Looking For Proven experience as a Sous Chef or Senior Sous Chef within a high-volume or production kitchen Strong leadership and team management capabilities Excellent organisational and time management skills Solid understanding of food safety and HACCP procedures Experience with large-scale batch cooking and production planning Ability to perform under pressure in a fast-paced environment Flexibility to work a 5 out of 7 rota, including weekends Desirable Experience Background in central production kitchens, contract catering, or food manufacturing Familiarity with inventory systems and production planning software A passion for process improvement and operational efficiency What Our Client Offers Competitive salary of £46,500 per annum Structured working hours (47.5 hours per week) The opportunity to work within a professional, high-performing kitchen environment Ongoing career development and progression opportunities If you are an experienced Senior Sous Chef looking to take the next step within a dynamic, large-scale operation, we would be delighted to hear from you. We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

Excited to be part of a new opening in London? La Nouvelle Garde is bringing its vibrant take on a modern French Brasserie to Chelsea with Brasserie Olivia . Were looking for high-energy talent to join the family! If you love a fast-paced "people-led" rush and want to be part of a legendary grand opening, join us on the floor, in the kitchen, pastry, or at the bar! ?? About La Nouvelle Garde Were redefining the classics! Serving generous, beautifully executed French dishes in lively, high-energy spaces. Our restaurants are fast-paced, people-led and never stuffy. Quality matters. Atmosphere matters. But above all, team spirit is at the heart of everything we do! The Role As a Sous-Chef you are a key pillar of the kitchen, you support the Head Chef in leading the brigade and delivering high standards. You are confident stepping up to lead the kitchen in the absence of the Head Chef. What we're offering From £45 000 annual salary (inclusive of Tronc) 28 days holiday Start date : May 18th 2026 Why Its Awesome to Join La Nouvelle Garde GP Service & EAP discount : because taking care of our teams matters as much as taking care of our guests: access to a virtual GP and confidential counselling, so youre supported on and off shift. Everything is homemade and when we say everything, we mean everything. We receive whole cuts of meat and entire fish, and everything is prepared in-house, the Nouvelle Garde way. 100% of your staff meal covered during working hours 50% discount in all our brasseries to treat yourself More benefits to come Key Responsibilities Lead the brigade during prep and service to ensure consistently high-quality French brasserie food. Train junior chefs on recipes, techniques, and standards while providing regular coaching. Manage sections and prep lists effectively to ensure smooth service. Support food cost control, waste reduction, and stock rotation to protect margins. Maintain impeccable standards of food safety, hygiene, and HACCP compliance. Ensure strong coordination and clear communication with the Front of House team. Were Looking For Experience & Qualities Strong sense of hospitality and guest service Leadership and team management skills Excellent presentation Availability and responsiveness Passionate about classic cooking, organised, and calm under pressure. Nouvelle Garde is an equal opportunities employer, and we view diversity as a key strength of our business. Nouvelle Garde is committed to recruiting, recognising, and promoting all talent, regardless of gender, sexual orientation, religion, background, or disability. The more diverse our profiles, the better equipped our teams will be to carry out our mission: Boire et manger la franaise. Please note: All applicants must hold a valid visa or the right to work in the UK. TPBN1_UKCT

Job Title: Senior Sous Chef, Events Kitchen Reporting To: Head Chef Location: Berry Bros. & Rudd, No.3 St Jamess Street, London Berry Bros. & Rudd is more than 300 years old, but we never stand still. As the worlds most established fine wine and spirits merchant, we are committed to helping our customers drink better, now and in the future. A career at Berry Bros. & Rudd offers a unique and rewarding experience, combining centuries of heritage with a modern, family-owned culture built around ambitious plans and exceptional people. Our kitchens are located within our historic home at No. 3 St Jamess Street, where we host a vibrant programme of tastings, dinners and private events. Every dish served is designed to complement the wines opened in our cellars. The job in a nutshell: The Senior Sous Chef will lead a section in the preparation, cooking and presentation of food to the highest standards for our social, corporate, ticketed and internal events and experiences at No. 3 St Jamess Street. Working closely with the Head Chef, you will help bring menus to life that are designed to complement exceptional wines. Events range from private dinners for 10 guests to banqueting and corporate hospitality for up to 120. Menus change regularly and are driven by seasonality, exceptional ingredients and the wines being served, giving chefs the opportunity to work creatively across a wide range of events. Who you will work with: Internal: Chefs, Events & Experiences team, Operations, Cellars, and temporary staff. External: Our customers and suppliers. What you will do: Oversee the day to day running of a kitchen section, delivering high quality food standards for our events and experiences. Support the delivery of a varied events programme including corporate hospitality, private dining and ticketed experiences. Take responsibility for daily ordering for the pastry section while maintaining awareness of overall kitchen requirements. Produce high quality seasonal dishes, implementing the Head Chefs menu ethos and bringing dishes to life. Ensure consistency of food quality, presentation and plating, with dishes prepared and served in a timely manner. Maintain and update recipes, ensuring consistency across junior chefs and temporary staff. Support the development of seasonal and bespoke event menus. Train and mentor junior chefs and agency staff working within the kitchen brigade. Minimise food waste and manage mise en place efficiently. Support efforts to reduce unnecessary consumption of gas, electricity and water. Maintain consistently high standards of cleanliness, organisation and food safety within the kitchen. Ensure compliance with all company procedures relating to hygiene, stock rotation, storage and temperature control. Report any faulty equipment, incidents or health and safety concerns as required. Maintain a clean and safe working environment for the kitchen team. Attend team briefings and meetings where required. Undertake any additional duties consistent with the responsibilities of the role. What you will bring to the role: Formal culinary training or professional qualification. Strong pastry skills. Professional experience in fine dining establishments, Michelin starred or 2 AA Rosette kitchens preferred. Experience working in high quality events or banqueting environments is highly desirable. Strong knowledge of European and British cuisine. Ability to work confidently with high quality ingredients and prepare dishes from scratch. Clear and confident communication skills. Ability to work effectively under pressure in a busy kitchen environment. Strong organisational skills and ability to lead a section of the kitchen brigade. Positive team player with confidence to delegate tasks when required. Flexible approach to working hours according to the events schedule and kitchen rota. Excellent understanding of food hygiene standards and willingness to undertake further training where required. We support our colleagues with a wide range of benefits: you will start with 24 days' holiday, and 3 additional days over the Christmas period and 1 Personal Day, Private Medical cover & Health plan, Life Insurance, Pension, Employee Assistance Programme (EAP),generous Employee discount (up to 40% off products), and many more. Closing date: 30th April 2026 N.B.We reserve the right to close a vacancy before the closing datein the event ofan overwhelming response or a change in business priorities. TPBN1_UKCT

Company Description Searcys is on the hunt for a talented and driven Sous Chef to join the exceptional team at the prestigious Barber-Surgeons' Hall. As Sous Chef, youll be at the heart of the kitchenplaying a vital role in delivering flawless service and ensuring every aspect of the catering operation runs seamlessly. From leading the brigade to crafting outstanding dishes, this is your chance to make a real impact. Launched in July 2024, Searcys Events Liveries is a dynamic and passionate team dedicated to bringing world-class hospitality to the iconic Livery Halls of the City of London. With a commitment to excellence, care, and respect, we create unforgettable experiences that leave a lasting impression on every guest. As a Sous Chef you will receive the following industry leading benefits: 50% discount across Searcys venues Enrolment into the Searcys pension scheme All overtime paid Holidays in line with the Inn's closure Access to everyday discounts and communication portal Employee assistance programme Enrolment into Searcys Champagne School Meals provided on shift when working within one of our venue Annual celebration event Cycle to work scheme Your birthday off to celebrate in style A day off to volunteer / give back to the charity of your choice Job Description The Sous Chef at theBarber-Surgeons Hall will work hands on for the operational productivity of the kitchen department and its operational standards. Salary: £45,000 Full time contract Key Responsibilities: To ensure weekly hall menus are developed and improved upon on a regular basis. To oversee and assist in the preparation and presentation of all meals and service across Events. To oversee, manage and lead catering functions. To organise sections stock and ingredients, both preparation and stock holding. Keep record of food production volumes, waste, stock holding and food cost concerns. To assist the Executive Chef and Head Chef with future menu creations. To manage and motivate the team. Qualifications Be driven by people and delivering the highest quality of food. Exemplary kitchen management practices and being an ambassador for Searcys legacy brand. 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 SousChefin Events, Hotels or Restaurants. Additional Information We are the oldest caterer in the UK, having been founded in 1847, working with us will give you an opportunity to be part of some of Londons most prestigious events, gaining insights and mentoring from skilled and experienced colleagues, as well as getting a chance to be part of a storied legacy in the hospitality industry. A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous sense of pride and belonging. To find out more on the rich history of Searcys, please visit our website at TPBN1_UKCT

DBS Pot Wash - - EN3 The pay rate is £15.69 (inc hol) Per Hour This role is working: 7th may 8am - 3pm Pot Wash Duties: Washing Dishes & Utensils - Cleaning pots, pans, trays, and kitchen utensils using a commercial dishwasher or manually. Scrubbing & Soaking - Removing tough stains, grease, and food residue from cookware. Maintaining Cleanliness - Keeping dishwashing areas clean and organized. Emptying Bins - Disposing of food waste and replacing bin liners. Cleaning Surfaces & Floors - Sweeping and mopping floors, wiping down worktops and sinks. Organizing & Storing Equipment - Properly storing clean dishes and equipment.You must have experience working within a kitchen setting. You must have a DBS which is dated within 1 year. Please call or send your CV to apply

Los Mochis City is seeking an exceptional Chef de Partie to join our world-class kitchen team. Located on the rooftop of 100 Liverpool Street, our flagship venue offers a stunning 14,000 sq ft dining space with a 3,000 sq ft terrace overlooking the City skyline. Our unique concept blends the bold flavours of Mexico with the precision and elegance of Japan, creating an innovative dining experience unlike any other. As a Chef de Partie, you will play a vital role in delivering outstanding dishes that reflect this fusion, ensuring every plate meets the highest standards of flavour, consistency, and presentation. About Us From Tokyo to Tulum, Los Mochis is the pioneer of Mexican-Japanese cuisine, combining vibrant ingredients, cutting-edge culinary techniques, and unparalleled hospitality. Our kitchen brigade is at the heart of our success, pushing boundaries while maintaining excellence across every section. The Role As Chef de Partie, you will work closely with the Sous Chef and wider kitchen team to run your section efficiently, contribute to menu development, and maintain the highest standards of quality and organisation. This role is ideal for a driven chef looking to develop within a fast-growing, ambitious restaurant group. Key Responsibilities Manage and run your section during service, ensuring consistency and quality at all times Prepare, cook and present dishes to brand standards Maintain excellent organisation and mise en place on your section Uphold strict food hygiene, health & safety and HACCP standards Monitor stock levels, minimising waste and supporting ordering processes Work efficiently in a fast-paced, high-volume kitchen environment Support and mentor junior chefs, contributing to their training and development Collaborate with senior chefs on menu development and new dish creation Requirements & Skills Previous experience as a Chef de Partie or strong Demi Chef de Partie in a high-quality, fast-paced kitchen Passion for cooking with strong attention to detail and presentation Experience with Japanese or Latin American cuisine is a bonus, but not essential Solid technical cooking skills and strong kitchen fundamentals Excellent organisation and time management under pressure Strong teamwork skills with a proactive and positive attitude Desire to grow and progress within an ambitious restaurant group Full right to work in the UK (pre-settled or settled status if applicable) Benefits Include Private medical insurance after probation Paid sick leave Study support scheme for career development Free meals while on duty 50% off dining when visiting Los Mochis with family & friends Career progression within an expanding restaurant group Supportive, people-focused culture If you are a passionate and driven Chef de Partie looking to work in one of Londons most exciting and innovative restaurant concepts, this is your opportunity to be part of something truly special. Join Los Mochis City and help us deliver unforgettable dining experiences inspired by Mexico and Japan. Los Mochis is an equal opportunity employer committed to diversity and inclusion. We encourage applications from all qualified individuals regardless of race, colour, religion, sex, national origin, age, disability, or other legally protected status. TPBN1_UKCT

Role: Head Chef The Imperial Hours: Full-time Location: The Imperial, Bloomsbury, London About Us: Imperial London Hotels is a family-run company with a 187-year legacy, dedicated to putting authentic London experiences within everyones reach. In Summer 2026, we open the doors to our fully re-imagined hotel, The Imperial a new lifestyle offering within our portfolio. About the Role: As Head Chef , you will lead the culinary heartbeat of The Imperial. Our food philosophy is modern, seasonal and ingredient led beautifully presented without being fussy and always rooted in quality, provenance and thoughtful portioning. Youll shape the hotels complete food offering across restaurants, room service and events, delivering dishes that feel current, photogenic and joyfully flavour forward. Your leadership will underpin a kitchen that is energised, disciplined, commercially strong and proud of what it produces every single day. What Youll Be Doing: Lead menu creation across all hotel outlets with seasonal, trend aware dishes Maintain high standards through clear specs, allergen matrices and plate presentation Balance creativity and commerciality through thoughtful menu engineering Own the pass with pace, precision and pride Recruit, train and inspire a skilled, motivated team Build a positive, inclusive kitchen culture Provide ongoing coaching, skills development and clear progression Oversee mise en place discipline, prep plans and service sequencing Ensure BOH organisation thats always guest ready Partner seamlessly with F&B and Guest Experience teams Lead HACCP, allergens, temperature logs and all due diligence Maintain impeccable kitchen safety, organisation and equipment care Liaise confidently with EHO and close corrective actions swiftly Own stock integrity, waste reduction and supplier negotiation Analyse sales mix to refine menus and grow spend per head Reduce food waste through prep discipline and clever specials Champion responsible sourcing, energy aware cooking and recycling Who You Are: An experienced Head Chef from premium, high volume hotels or destination restaurants A natural leader with high standards and a calm, coaching style Deeply knowledgeable in UK food safety, allergens, HACCP and audits Commercially minded, analytically strong and confident with systems Skilled across core sections, dietary adaptations and modern culinary trends Supported by formal culinary qualifications and food safety certifications Whats In It for You: 28 days holiday, rising to 33 with length of service (including bank holidays) Access to ILH Training Academy?programmes,?apprenticeships?and supported study? Holiday Purchase Scheme? Complimentary uniform dry cleaning, plus discounted personal dry cleaning? Interest free Season Ticket Loan? Workplace?Pension? Team member flat rate and 50% friends and family hotel discount? 50% discount across ILH?F&B?outlets? Discounted drinks at Blooms Café? Employee funded Health Cash Plan? Local Bloomsbury discounts? Early Pay access? Shopping discounts with selected retailers? Salary?sacrifice?schemes?including?nursery care, cycle to work and technology? Access to mental health first aiders, wellbeing?support?and the Employee Assistance?Programme Ready to Help Shape the Future of Imperial? If youre driven by culinary excellence and eager to define the food identity of a newly transformed London landmark, wed love to hear from you. TPBN1_UKCT

About Great Scotland Yard Hotel Great Scotland Yard Hotel, part of The Unbound Collection by Hyatt, is a luxury hotel steeped in history, located just moments from Covent Garden and around the corner from Trafalgar Square in the heart of Westminster. The hotel features 151 guestrooms and suites and blends historic character with contemporary design. Dining and bar experiences include Ekstedt at The Yard, a Scandinavian inspired restaurant celebrating open fire cooking, creative cocktails at the 40 Elephants Bar, an extensive whisky selection at Sibin, and Afternoon Tea in The Parlour. Colleagues work in a distinctive and characterful environment delivering thoughtful and memorable service to guests exploring the culture, history and landmarks of central London. Duties and responsibilities related to the Pastry Demi Chef de Partie role As Pastry Demi Chef de Partie, you will take ownership of your pastry section, ensuring the delivery of high-quality desserts, baked goods, and sweet creations that delight our guests. Prepare and present pastry items to the highest standards, ensuring consistency in taste, texture, and presentation. Innovate and contribute to seasonal menu development with creative pastry ideas. Monitor quality across all stages of pastry production, from mise en place to final plating. Manage stock and ordering for your section, maintaining optimal inventory levels and minimising waste. Ensure all pastry equipment and tools are clean, well-maintained, and safely stored. Uphold food safety, hygiene, and health & safety standards in the pastry kitchen. About you You have proven experience in a professional pastry kitchen, ideally within a luxury hotel or fine dining environment. Youre confident managing a pastry section independently, with a strong eye for detail and a passion for patisserie. A collaborative team player, you thrive under pressure and take pride in delivering exceptional pastry creations. Benefits you will enjoy as a Pastry Demi CDP 12 complimentary nights a year across Hyatt Hotels worldwide Discounted hotel stays across Hyatt not just for you but also your family and friends from the day you start! Free meals on duty in our colleague restaurant Uniform provided and laundered complimentary Headspace membership and access to our Employee Assistance Programme 50% discount on food and beverages when you dine as a guest at selected Hyatt Hotels Continuous learning and development opportunities to provide you with a clear career path as well as job promotion opportunities across Hyatt Hotels worldwide At Hyatt, our purpose is to care for people so they can be their best. Guided by our values of Empathy, Integrity, Respect, Inclusion, Experimentation and Wellbeing, we create an environment where colleagues feel supported and empowered to grow. TPBN1_UKCT

About the role We have an exciting opportunity for a Mill Operative in our Kerry Team in Gainsborough, Co. Lincolnshire. It is a full-time, permanent position. You will be working on 8-hours shift, rotating on days, evening and night, Monday to Friday. As a Mill Operative, you will play a crucial role in the continuous development of your production area, supporting the delivery of the site plan. You will work together with your team on various processes which include wheat cleaning, mill process, flour heat treatment and mill hygiene. Where will you work? The Gainsborough site consists of 5 integrated plants, where we produce variety of products, likeflours, batters, and ingredients of meat-free food. Its history dates back to 1963, when the first Flour Milling Plant was established. It became part of a Kerry Family in 1997 and went through significant investments and improvements. The Gainsborough site is based close to Gainsborough Lea Road train station (13 minutes by walk) and has onsite parking and canteen. What will you do? Responsibilities of the Mill Operative include Handle Raw Materials Oversee the intake, transfer, and preparation of raw materials to ensure high-quality flour. Maintain Quality and Efficiency Ensure product quality, minimise waste, and keep the plant running efficiently. Monitor Machinery Regularly inspect and maintain mill machinery to prevent issues and ensure smooth operations. Team Collaboration Work with your team to deliver the production plan and maintain a safe, efficient work environment. Record Keeping Accurately record and maintain paperwork to support product traceability and quality. Problem Solving Address and solve non-engineering issues with machinery to minimise stoppages and improve efficiency. Training and Flexibility Receive training in various areas to increase skills and flexibility, covering different tasks as needed. What do you need to be successful? Good spoken and written English. Good numeracy and interpretation of data skills. Food safety certificate; health & safety qualification (desirable). Previous SAP knowledge (desirable). Experience of automated process lines. Previous flour milling or food production experience (desirable). NABIM qualifications (highly advantageous). Basic IT skills. Knowledge of Microsoft Office Excel, Word, Outlook. Ability to work in the team and on your own. Open and eager to learn, training for Miller will be provided. Position requires standing and walking for long periods, climbing stairs and ladders, working with tools, working within close-confined spaces, and working within extreme temperatures. Why join us? Competitive pay. Career development opportunities. Friendly team focused on continuous improvements and safety. Employee benefit platform with discounts and offers for retailers online and offline, travelling, utilities and more. Matched pension scheme up to 10%. Employee Assistance Program, supporting your emotional, physical, nutritional and financial wellbeing. Inspiring People - Kerry's Global Recognition Program. OurVoice, opportunity to share your feedback on the work environment every year. OurShare, Kerry share plan available to all employees, with option to enroll once a year. MyCommunity, have one day per year to volunteer for a worthwhile cause. 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. Please note We do not accept CVs or candidate profiles from recruitment agencies where terms of business have not been signed. Additionally, we will not consider or agree to payment of any recruiter fee under these circumstances. This also applies to CVs or candidate profiles sent directly to any Kerry Hiring Managers. In the event that speculative CVs or candidate profiles are submitted by recruitment agencies, we reserve the right to contact these candidates directly and consider them for current or future vacancies without any financial obligation to the recruitment agency. Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a starter kit, investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name. TPBN1_UKTJ

Position Restaurant Supervisor Department Food & Beverage Restaurant Reports To Food & Beverage Manager Contract Full-Time, Permanent - £30k per annum + monthly service charge Location Roseate House London W2 3UL Roseate House London is an intimate five-star luxury hotel offering 47 exquisitely appointed rooms and suites. Ideally located on Westbourne Terrace, to the north of Hyde Park, Londons largest royal park, the hotel combines period architecture with refined contemporary style. Our restaurant is at the heart of the guest journey, delivering an exceptional breakfast experience and an acclaimed afternoon tea service that reflects the Roseate standard of excellence. THE OPPORTUNITY We are seeking an accomplished Restaurant Supervisor to lead the day-to-day operations of our breakfast and afternoon tea service. As a Restaurant Supervisor at Roseate House London, you will set the standard for five-star dining, inspire the front-of-house team, and ensure every guest receives a seamless and memorable experience. This is an outstanding opportunity for a Restaurant Supervisor who is passionate about luxury hospitality and eager to develop within a prestigious hotel group. KEY RESPONSIBILITIES Leadership & Service Excellence Lead by example at all times, setting and maintaining impeccable five-star service standards across breakfast and afternoon tea operations Supervise and coordinate the restaurant team during service, ensuring a polished, warm, and seamless guest experience Deliver personalised hospitality that engages guests, builds lasting rapport, and encourages repeat visits Handle guest enquiries, special requests, and any concerns with professionalism, discretion, and prompt resolution Team Development & Communication Provide effective leadership, direction, and coaching to the restaurant team, fostering a culture of excellence and mutual respect Train and develop team members on wine knowledge, food and wine pairing, and upselling techniques Conduct pre-service briefings, introducing new menu items, wines, and operational updates Maintain clear and effective communication between the restaurant, bar, kitchen, and wider hotel departments, including senior management Operations & Compliance Ensure the restaurant is immaculately prepared and set prior to service and correctly closed down afterwards Oversee stock management, ordering, and inventory for the restaurant, minimising waste and maintaining par levels Adhere to and champion all company policies, including health and safety, food hygiene, and HR procedures Establish and maintain positive working relationships with all internal and external stakeholders PERSON SPECIFICATION Essential Minimum of two years experience in a supervisory or management role within a four- or five-star hotel restaurant or fine-dining environment Proven ability to lead, motivate, and develop a restaurant team to deliver exceptional service Advanced wine knowledge with a genuine interest in food and beverage pairing Exceptional guest-facing communication skills with warmth, confidence, and a natural ability to build rapport Outstanding attention to detail and a strong commitment to five-star standards Ability to multi-task and remain composed in a fast-paced luxury hospitality environment Excellent personal presentation and fluency in English Desirable Wine qualifications such as WSET Level 2 or above Barista skills and experience with speciality coffee and tea service Additional language skills to enhance the international guest experience Experience with afternoon tea service in a luxury setting WHAT WE OFFER Generous service charge distribution Complimentary meals on duty Provision and professional laundering of uniform Employee recognition and excellence awards Annual performance review with a structured personal development plan Internal transfer and promotion opportunities across the Roseate Hotels & Resorts portfolio Preferential room rates across the hotel group for you, your family, and friends Support and investment in your long-term career development HOW TO APPLY If you are a dedicated Restaurant Supervisor with a passion for luxury hospitality and the leadership skills to inspire a high-performing team, we would love to hear from you. TPBN1_UKCT

Yauatcha Soho, part of Hakkasan Group, home to the internationally acclaimed Hakkasan and Yauatcha restaurants, is seeking a passionate Demi Chef de Partie Dim Sum to join our team. This is an opportunity to work in a fast-paced, high-quality hospitality environment, delivering exceptional dim sum dishes while developing your culinary skills within a world-class brand known for precision, consistency and excellence in Cantonese cuisine. Key Responsibilities Prepare and present a variety of dim sum dishes in line with brand standards, ensuring consistency, quality and attention to detail. Support the smooth day-to-day running of the dim sum section, ensuring mise en place is prepared efficiently for service. Work closely with senior chefs to maintain high culinary standards and deliver exceptional guest experiences. Maintain excellent food hygiene, health and safety and cleanliness standards at all times. Support stock control, rotation and waste management to ensure efficient kitchen operations. Follow recipes, techniques and presentation guidelines to ensure consistency across all dishes. Contribute positively to a collaborative team culture focused on continuous improvement. Follow all health, safety and food compliance procedures in line with company standards. What Were Looking For Experience in a similar role, ideally within a quality restaurant specialising in dim sum, Cantonese cuisine or high-volume kitchens. Passion for food and strong attention to detail, particularly in preparation and presentation. A positive, proactive attitude and willingness to learn and develop. Ability to work well under pressure in a busy kitchen environment. Strong communication skills and a team-focused mindset. Flexibility to work shifts, including evenings and weekends. Proof of eligibility to work in the United Kingdom. Benefits Dine & Delight: 50% off food and beverage across all our restaurants including takeaway. Weve Got You Covered: Employee Assistance Programme, enhanced maternity and paternity leave, life assurance. Birthday Bonanza: Enjoy a little something from us each year to celebrate your special day. Share the Experience: Earn up to £750 through our Refer a Friend scheme. Moments That Matter: Gifts for Christmas, Chinese New Year, birthdays and long service. Grow With Us: Training, development and international career opportunities. Giving Back: Charity, community and sustainability initiatives. Everyday Essentials: Meals on duty, uniforms, pension and holidays included. Time to Recharge: 28 days holiday (increasing with service). TPBN1_UKCT

About us The Arts Club is one of Londons most prestigious private members clubs, located in the heart of Mayfair. Established in 1863, it brings together a global community of individuals from the worlds of art, literature, business, and culture. The club offers a refined and contemporary environment, with exceptional dining, curated events, and beautifully designed spaces, making it a hub for creativity, connection, and luxury hospitality. The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing. The Arts Club unveils an amazing opportunity for a talented individual to join our passionate and creative team. Job Summary Are you passionate about Italian cuisine and ready to work with a talented team in a prestigious setting? The Arts Club, a hub of culinary excellence, is seeking a Senior Sous Chef to join our Ofelia Kitchen. As Senior Sous Chef, you will play a key leadership role in the kitchen, ensuring exceptional food quality, operational efficiency, and food safety. This role demands strong culinary expertise, a hands-on approach to service, and a focus on team development, profitability, and guest satisfaction. Key Responsibilities Oversee the daily running of the kitchen, ensuring service is delivered efficiently across lunch, dinner, and late-night operations. Lead and support the kitchen brigade, maintaining high performance, structure, and a positive working environment. Ensure all sections are fully prepared, organised, and service-ready at all times. Maintain consistently high standards of food quality, presentation, and timing during service. Support the implementation of menus and seasonal changes in coordination with senior leadership. Train, coach, and develop team members, monitoring performance and supporting progression. Delegate tasks effectively and ensure accountability across all kitchen sections. Conduct regular quality checks, including tasting dishes during service. Ensure strict adherence to recipes, portion control, and presentation standards. Maintain excellent standards of cleanliness, organisation, and food handling. Manage stock control processes, including ordering, storage, and rotation. Monitor food costs, minimise waste, and support profitability targets. Ensure full compliance with food safety, HACCP, and hygiene regulations. Maintain accurate kitchen records and complete all required operational checks. Work collaboratively with other departments to ensure a seamless guest experience. Remain calm, organised, and effective under pressure. Attend training sessions and meetings as required. Carry out any other reasonable duties assigned by management. What we offer: Private medical benefits Discount in over 800 retail outlets Discounts on food & beverage in our restaurants and sister businesses Enhanced Sickness Pay Life assurance Pension scheme Enhanced sickness pay An exciting range of learning and development programmes Enhanced maternity pay Uniform laundry service Opportunities for promotion and continual progression Complimentary meals while on shift Employee assistance programme * Terms and conditions apply to all the above benefits. - Eligibility: In line with the requirements of the Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to application. Documented evidence of eligibility will be required from candidates as part of the recruitment process. We are an Equal Opportunity Employer. We value diversity and encourage people of all different backgrounds, experiences, abilities and perspectives to apply. However applicants must have the Right to Work in the UK. Note:Recruitment agencies, we love what you do, but this time weve got it coveredso no need to call us. Thanks for understanding! Your personal data will be processed in accordance with The Arts Clubs Employee Privacy Policy, available via the link. TPBN1_UKCT

Pastry Chef de Partie London, United Kingdom Full-time Company Description Raffles London at The OWO on Londons Whitehall, unites the allure and heritage of Raffleswith one of the worlds most historic addresses with a name is synonymous with luxury, glamour, and extraordinary adventure. This fine Grade II* listed Edwardian building has beentransformed with 120 rooms and suites along with a collection of 85 exceptional branded residences. Within The OWO destination there are a total of nine restaurants and three bars, including one by our signature chef Mauro Colagreco. The Guerlain spa and Pillar Wellness offer the latest in wellbeing, and a 600 seated-capacity grand ballroom, The Whitehall, is perfect for all kinds of special occasions and events. Within these much-storied walls, where legendary statesmen and women once shapedthe modern world, guests are now invited to discover new and inspiring emotions andconnections. At Raffles, you arrive as a guest, leave as a friend and return as family.? Job Description An exceptional opportunity presents itself for a Pastry Chef de Partie to join the Food & Beverage Department at Raffles London at the OWO. Reporting into Executive Pastry Chef, you will contribute a as junior leader to promote and exemplify our values and kitchen culture. Overseeing a section of the daily business to ensure hygiene, food and service standards, culture and quality are always delivered. To undertake any specific function of any Raffles kitchens/ kitchen management as delegated by the Executive Pastry Chef and Senior Sous Chef/Sous Chef and/or Head Baker. Understands that the pastry department work as one team to support and be directly responsible for the quality, production and service for pastry/dessert/bakery in all outlets within the hotel including but not limited to the restaurants, events, private dining and canteen. Specifically, as the Pastry Chef de Partie your responsibilitys will include: Maintaining and running of section including the supervision of Demi Chef de Parties and commis on the section Maintain stock control, ensuring that sections stock levels and production are in line with business levels. Be environmentally conscious and works towards a low waste operation. Contribute to the effective management of costs, zero waste factor. Collating recipes for new dishes. working as required on a rota basis based on hotel, outlet and event hours of operation. Ensuring that you are aware of and able to advise employees on the correct policies and procedures. Providing constructive and corrective feedback to Demi Chef de Parties and Commis Maintaining and running of kitchen in Sous chefs absence Participating in the service in all kitchen outlets as business demands. Supporting and checking that kitchen rotas meet demands of section business levels Understanding and communicating with supervisors if there is a need for overtime on the section. Working with, coaching and supporting the team members on the section. Working with all supervisors, HODs, chefs and supporting departments to communicate effectively and positively the needs of the operation. Who are we looking for? A proven track record and ability to provide high levels of service under pressure. Exceptional communication and customer service skills, both written and spoken. An understanding and willingness to contribute to a 24h operational schedule when required. Excellent leadership skills where a positive kitchen culture is created by strong values . Previous relevant experience as Chef de Partie in a luxury/Michelin star/5star environment. A creative approach to the production of high-quality food . Qualifications - Additional information Why join our Raffles team? Not only will you be joining one of the worlds best hotels you will also receive great benefits including: 28 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (35 Days). Staff meals whist on duty. Free dry cleaning for uniform. Employer pension contribution of 3% Enhanced sick pay. Enhanced maternity, paternity and adoption pay. Life Assurance 1x salary Employee assistance program, including virtual GP and financial advice. Season ticket loans and cycle to work scheme. Colleague gifting to celebrate special occasions. Paid days off to move house or give back time to a charity of your choice. Internal learning and development programmes tailored to you. Fun-filled events, whether thats a pub quiz, team run or festive party. Employee benefit card offering discounted rates of up to 30% at Accor worldwide and Raffles London F&B outlets. Worldwide development opportunities across Accors extensive brand portfolio. What are the Raffles Values? Respect: We value the needs ideas and individuality of others; we treat everyone with fairness and dignity. Belonging: We celebrate our differences. We support each other and we always stand together. Integrity: We build trust through mutual respect and being authentic. Empowerment: We have the authority to take initiative and anticipate moments to create unforgettable experiences. Excellence: We make genuine connections and we cherish every opportunity to make the people around us feel special. TPBN1_UKCT

General Manager London Michelin pedigree pizza. Big personality dining. A real GM opportunity. This isn't your average neighbourhood slice shop. Led by a Michelin-starred chef, we produce New York-style pizza made from in-house fermented dough, world-class ingredients, and a relentless obsession with flavour. Think serious craft, serious fun, and a guest experience that leaves people reaching for their phones to tell everyone they know. We're growing, and we need a General Manager who brings the same energy to running a restaurant as our chef brings to the kitchen. Someone who reads a room, owns every detail, sets the standard from open to close, and makes guests feel like the luckiest people in London. The Role You'll take full ownership of the guest experience the atmosphere, the standard of service, the flow of a packed Saturday night, and the quiet discipline that makes it look effortless. This is a hands-on, high-visibility role. You'll lead from the floor, not a back office. In Your First 12 Months, You'll... Set The Guest Experience Standard Own every touchpoint, from the welcome to the last slice, and hold it to an exceptionally high bar Build systems and pre-service rituals so great service happens consistently, not just when you're in the room Maintain 90%+ positive guest feedback; actively monitor reviews and respond with pace, ownership, and care Know your regulars by name, notice the small details, and make every table feel like the best table in the house Champion the food story the chef's craft, the provenance of ingredients, the house dough and make sure your team can tell it with genuine pride Create an atmosphere guests can't quite put their finger on but can't stop talking about: energetic, warm, and effortlessly cool Act fast on feedback; if something isn't right, you fix it that shift, not next week Lead With Operational Edge Own the full daily rhythm of the restaurant prep, service, close with precision, calm, and relentless consistency Lead floor planning and reservations strategy to maximise covers and pacing without ever compromising the guest experience Maintain impeccable standards across licensing, EHO, H&S, and site presentation; always audit-ready, never caught off guard Build and own the opening and closing checklists, service prep standards, and shift handover process so nothing falls through the gaps Run great pre-service briefings energising, focused, and packed with the information your team actually needs Sweat the details that guests notice without knowing they notice: cleanliness, temperature, lighting, music, pacing, timing Manage labour and cost with commercial intelligence; build rotas that serve the business and the team in equal measure Keep equipment, back of house, and supplier relationships in order; problems get solved, not parked Build A Team Worth Following Recruit with intent hire for character as much as skill, and build a team that reflects our spirit Deliver onboarding that actually prepares people; from day one, your team knows the brand, the food, and what great looks like Coach performance daily; give honest, specific feedback in the moment Recognise brilliance loudly and publicly; deal with underperformance early, fairly, and with clarity Develop leaders within your team; identify your best people and give them room and support to grow into bigger roles Build a culture of high standards and genuine care; people should feel challenged and supported in equal measure Hold team meetings that matter not by ticking boxes, but by holding real conversations about performance, guests, and what's coming next Keep retention high; people stay because they want to, not because they haven't got around to leaving Drive Commercial Performance Take full ownership of the P&L from revenue through to EBITDA, you understand the numbers and know exactly what levers to pull Drive revenue through smart upselling, wine knowledge, seasonal specials, and a team trained to sell with enthusiasm, not pressure Identify and activate opportunities: private dining, events, collaborations, and activations that grow the brand Optimise covers through smart reservations management, walk-in strategy, and turn-time discipline during peak service Protect margin through intelligent labour planning, waste reduction, and supplier accountability Understand the cost of every decision and make sure your team does too commercial awareness is a team sport Produce meaningful weekly and monthly reporting; know your numbers before anyone has to ask What You Bring A track record as a General Manager in a quality-led, guest-obsessed hospitality environment Operational edge: you run a tight ship, and your standards don't slip under pressure A visible, energetic leadership style you're in the room, not behind a screen Genuine warmth for guests and team alike; you understand hospitality at its core Commercial literacy you read a P&L fluently and know how to move the numbers An eye for detail that borders on the obsessive (we mean that as a compliment) The Package Competitive salary with service charge to reflect the calibre we're hiring for Day one access to our People Hub discounts, wellbeing, and rewards 50% off food and drink across all group sites, for you and 5 guests Real career development within a growing, ambitious multi-site hospitality group The chance to help shape what this restaurant becomes this role has legacy written all over it TPBN1_UKCT

Fumo Covent Gardenare hiring a Chef de Partie! C ompetitive Industry pay (based on salary & Tronc) Our story The Distefano family, spanning two generations, started San Carlo over 30 years ago and seen it grow to twenty-five authentic Italian restaurants across the UK from Covent Garden, Piccadilly and Knightsbridge in London to Bristol, Leicester, Liverpool Leeds, Cheshire and Manchester and with a growing number overseas including Kuwait, Bangkok and Qatar and with new sites set to open in Miami. Colleague Benefits: Free Meals on Duty - Delicious, healthy meals, all free 50% Staff Discount - For you and your friends and family, in any of our restaurants around the UK Refer a Friend - Bring your friends and earn up to £1,000 per person Elevate Training Academy - Commitment to training and continuing professional development with our San Carlo training app Volunteering Days - Give back with dedicated volunteering days, making a positive impact in your community Squadra App - Offering you discounts and rewards with thousands of companies worldwide Wagestream - Access to earned pay at any point of the month Legal and Financial Advice - Free legal and financial advice for you and your family Colleague of the Month - Monthly recognition awards where all San Carlo colleagues are celebrated San Carlo Awards - Our annual San Carlo Awards, dedicated to celebrating the incredible talent and hard work of our colleagues Global Opportunities - The chance to work at one of our many international restaurants, from Dubai to Miami Best in Class Pension - San Carlo are partnered with an industry-leading pension provider, ensuring your hard work today supports your tomorrow Key Responsibilities: Preparing and cooking food in their assigned section of the kitchen, such as grill, pasta, meat & fish, or pastry Ensuring that all food preparation and cooking is done in accordance with established recipes and quality standards Managing their section of the kitchen, including overseeing the work of any commis chefs or kitchen assistants Ensuring that their section of the kitchen is clean and organised, and that all equipment is properly maintained Collaborating with other kitchen staff and restaurant management to ensure that food is prepared and served in a timely manner Adhering to company food safety and allergens policy Maintaining accurate records of food inventory, preparation, and waste for their section of the kitchen Treat everyone with respect and remain calm at all times Required Qualifications & Experience: 2 years experience in a similar role Excellent communication skills Meticulous attention to detail, highly organised and capable of handling multiple tasks A proactive self-starter who can work independently with good judgement and minimal direction TPBN1_UKCT

Event Sous Chef - Premium Event Catering. Salary: £40,000-£45,000 Predominantly Monday-Friday, with occasional weekend shifts (especially during peak wedding season, July-September) We are delighted to be partnering with a leading event catering business to recruit an experienced and passionate Event Sous Chef. This is an outstanding opportunity for a talented chef looking to take the next step in their career within a dynamic, fast-growing hospitality environment. Our client delivers high-quality food for a wide range of events and is known for excellence, creativity, and strong team culture. They are now seeking a motivated Sous Chef to support the Head Chef and play a key role in the day-to-day kitchen operations and event delivery. The Role As Event Sous Chef, you will: Support the Head Chef in menu planning and development, keeping offerings fresh, seasonal, and on-trend Lead, supervise, and motivate the kitchen team to maintain high standards at all times Oversee food production for events, ensuring consistency, quality, and presentation Ensure full compliance with food safety, hygiene, and health & safety regulations Manage stock control, ordering, and storage to minimise waste and control costs Train and develop junior team members, leading by example in the kitchen Work closely with front-of-house teams to deliver seamless event service The Ideal Candidate We are looking for a candidate who can demonstrate: Proven supervisory experience in a professional kitchen Strong event catering or high-volume hospitality background Excellent leadership and team management skills High-level food preparation, cooking, and presentation ability Solid knowledge of food safety and kitchen compliance standards Experience thriving in fast-paced, event-led environments What's on Offer Competitive salary of £40,000-£45,000 Company pension scheme Private medical and dental insurance Health & wellbeing programme Profit sharing scheme Discounted or free meals Regular company events Genuine career progression within a growing business This role is perfect for an ambitious Sous Chef who is passionate about food, events, and leading teams, and who is ready to grow with a high-quality catering operation. Event Sous Chef - Premium Event Catering. Salary: £40,000-£45,000 TPBN1_UKCT

La Trompette - is a Michelin-starred restaurant in Chiswick, West London. We pride ourselves on using great ingredients, combining classic cooking techniques with modern methods to deliver an unforgettable dining experience. Position Overview We are seeking a dynamic Sous Chef to join our kitchen leadership team. The Sous Chef works closely with the Head Chef to uphold the restaurants high standards both for food preparation and presentation and support the daily management of the kitchen brigade. This role requires an uncompromising dedication to quality along with great people management skills as the sous chef deputises for the head chef in his absence. Due to the small size of our brigade the sous chef must be able to function in all sections of the kitchen to train junior staff and run a section should the staffing require it. What We Offer 4 days rota (guaranteed Mon, Tuesday off with the 3rd day to be flexible) Staff meals in the restaurant for 2 (twice per year) Staff meals on duty each day Uniforms provided and laundered Key Responsibilities Supervise, train, and mentor the kitchen team, fostering a culture of precision, respect, and creativity Ensure consistency, quality, and accuracy of all dishes throughout each service. Assist in the management of daily kitchen operations, including prep, mise en place, and service execution. Oversee food safety, hygiene, and training with the use of Food Alert software. Monitor stock levels, order ingredients, and minimize waste through careful planning and control. Weekly stock taking. Deputise for the sous chef in their absence. Qualifications & Skills The ideal candidate will have at least 2 years experience in a similar environment as junior sous chef or sous chef. CPD to maintain H&S, food safety and first aid compliance standards TPBN1_UKCT

Bakery Manager - Bond Street Opening Our client is currently recruiting for an experienced Bakery Manager to lead the launch of a new crumble bakery site near Bond Street. This is a hands-on leadership role with full responsibility for the day-to-day running of the bakery, including overseeing daily operations, ensuring smooth service delivery, maintaining compliance and hygiene standards, managing stock and waste, and driving sales and labour performance. The successful candidate will also play a key role in opening the site, establishing strong operational foundations, and supporting continuous improvement. The Perks £38,000-£40,000 salary (dependent on experience) 40-hour working week Tips plus monthly bonus 5-day working week (Tuesday-Saturday, with occasional Sunday/Monday requirement) One weekend day off per week 28 days holiday Private healthcare (post probation, opt-in) Unlimited CBT and therapy via wellbeing provider Ongoing training and development The Place Our client is a female-founded crumble bakery business and the first of its kind. They operate across five locations with continued expansion plans across the UK. The Bond Street site, located just a 5-minute walk from Bond Street Station, will be a busy, high-profile opening focused on quality, consistency, and efficiency in a fast-paced environment. The site will also support production for additional locations and e-commerce fulfilment. The Person The ideal candidate will have: Food Hygiene Level 2 or 3 At least 1 year of experience in a commercial kitchen At least 1 year of leadership or management experience Strong organisational and operational skills, including stock control, ordering, audits, and compliance A hands-on, proactive leadership style, including team training, rota planning, recruitment, and performance management A passion for food, customer service, and developing high-performing teams Bakery experience and P&L exposure are desirable. This is an excellent opportunity for an experienced Bakery Manager to take ownership of a flagship new opening and grow with a rapidly expanding brand. Apply today if you are ready for your next challenge. TPBN1_UKCT

Chef de Partie Location: Notting Hill, London, UK Salary: Up to £16.50 per hour (including tronc) + benefits Contract: Full-time (weekend availability required) Are you a skilled Chef de Partie with a passion for fresh, high-quality food and a strong background in a fast-paced kitchen? Were looking for a talented and reliable professional to join our vibrant gastro pub team in the heart of London. This is an exciting opportunity to work in a busy, well-regarded venue known for its seasonal menus, excellent ingredients, and lively atmosphere. About Us Join us at The Walmer Castle, an iconic Victorian pub that has been a cornerstone of Notting Hill since 1845. Combining historic charm with modern hospitality, we pride ourselves on delivering exceptional food and service in one of Londons most vibrant neighbourhoods. The Role As a Chef de Partie, you will play a key role in the kitchen, taking ownership of your section and ensuring the consistent delivery of high-quality dishes. You will work closely with the senior kitchen team in a fast-paced environment, maintaining high standards of food preparation, presentation, and hygiene. Key Responsibilities Run and manage your designated section efficiently during service Prepare and present dishes to a consistently high standard Ensure quality, portion control, and presentation meet expectations Support junior chefs and contribute to a positive team environment Maintain cleanliness and organisation of your section Assist with stock control, ordering, and minimising waste Ensure compliance with food safety, hygiene, and health & safety standards Collaborate with the wider kitchen and front-of-house team What Were Looking For Minimum 2 years experience as a Chef de Partie (essential) Strong knowledge of fresh food preparation and kitchen operations Ability to work efficiently under pressure in a fast-paced environment A proactive, hands-on approach with strong attention to detail Excellent teamwork and communication skills Passion for food and continuous learning Weekend availability is essential Perks & Benefits Access to Code Hospitality App (exclusive industry discounts) Employer pension contribution Annual overseas team trip opportunity Regular staff events and social gatherings Birthday day off & work anniversary celebrations 30% discount across Wren Pub Group If you are a Chef de Partie and ready to take the next step in your culinary career and be part of a dynamic, supportive team, wed love to hear from you. TPBN1_UKCT

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

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

Baker Job Title – Baker Location – Wimbledon, London Salary – £30,000 +6k Overtime Shift – 8-hour shifts starting at 1pm - 9pm Job Role of the Baker A fantastic opportunity has arisen for a Baker to join a busy and well-established large abakery operation in London. This is a great opportunity to work within a high-volume, fast-paced production environment that prides itself on producing consistently high-quality baked goods. The successful candidate will play a key role in the daily production of burger buns, breads, and pastries, working with modern bakery equipment and maintaining excellent production standards. Key Responsibilities Baking a range of breads and pastries to a high standard Hand moulding, mixing, and oven work Operating machinery including mixers, conveyors, weighing machines, and moulding equipment Working collaboratively with the production team to ensure smooth operations Maintaining hygiene, cleaning, and safety standards Minimising waste while ensuring consistent product quality Communicating effectively with colleagues and supervisors Sector – Food Manufacturing Non-Negotiable Requirements Experience as a baker or a similar role Requirements for the Baker Large scale bakery experience in a factory or hotel The Baker Will Benefit From Competitive salary with strong overtime potential (up to £6,000 extra per year) Stable, full-time position in a growing production environment Pension scheme (5% employer / 3% employee) 25 days holiday plus bank holidays Clear progression opportunities into supervisory roles Supportive and team-driven working environment Additional Information Reporting to the Supervisor and Production Manager Practical interview including baking assessment (oven work, kneading, shaping) Candidates must have the right to work in the UK TPBN1_UKTJ