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Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? This is a casual, part-time role offering flexible working. Working as a Bank Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them. We are proud to deliver person centred hospitality across all our services and look for warm, motivated and passionate chefs who are driven by quality. Barchester is one of the UKs leading healthcare providers, with over 224 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open and join the Barchester family. Barchester can offer long term career growth and opportunities for ambitious chefs who pride themselves on working at the highest of standards. We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. NEED TO HAVE A personable and warm approach with a genuine interest in the wellbeing of residents Hold City & Guilds/NVQ/SVQ or equivalent Experience in helping lead and inspire a team A good understanding of nutrition Experience of working with fresh seasonal food The ability to create a warm and welcoming environment within our home Good understanding of HACCP NEED TO DO Help manage the kitchen in the Head Chefs absence Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standards Help create a warm, efficient and fun environment Work within budget Complete regular audits Manage stock control To assist in leading and motivating a team REWARDS PACKAGE Work life balance - working days with alternate weekends Free learning and development A range of holiday, retail and leisure discounts Opportunity to showcase your talent at the annual Barchester Hospitality Awards Unlimited access to our Refer a Friend bonus scheme If you are a passionate Chef who is keen to be part of a company that is driven by quality and who love to celebrate life, Barchester is the place to be

Blue Arrow has exciting new Temporary Chef Manager Roles Guaranteed hours between 35 - 40 Hours per week until at least Mid October working in and around Surbiton and Worcester Park. START Sep 2026 for new term - Potential Permanent Role at end of temp placement Working days: Monday to Friday Excellent Hours and Pay Looking for a Chef Manager with the following skills: As our ideal Chef Manager you will:- Have excellent craft skills and the ability to manage your own kitchen Have proven experience of managing, training and leading a team Have creativity in developing theme days Have a proven track record of continually improving standards Have the ability to remain calm and efficient in a fast-paced environment Be passionate about food and delivering excellent service to clients and customers Have financial and budget awareness, and proven experience in controlling food costs. Solid understanding of food safety, health & safety, and allergen management Awareness of Hazard Analysis and Critical Control Points (HACCP) and Food Hygiene Level Three Certification (or happy to complete) Good communication with all members of the team If you're looking to make the most of your skills as a Chef, then you'll love leading our hard-working team. Benefits of working with us as a Chef Manager Pension scheme Work life balance - working term-time only and no weekends Accrued Holiday Please apply with your CV and I will get back to you ASAP. Or feel free to call me to discuss further. Many Thansk Darren 0208 672 8206 Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people. TPBN1_UKCT

Floor/Bar Supervisor The Floor/Bar Supervisor supports the day-to-day running of the bar or restaurant floor. Youll be responsible for delivering excellent guest experiences, leading shifts, supporting staff, and ensuring consistent service standards throughout the venue. This is a hands-on role that requires energy, attention to detail, and a genuine passion for hospitality. You will report to either the General Manager or Assistant Manager. Benefits Basic hourly rate + attractive tronc Structured training:kitchen onboarding,HACCP refresh,allergen mastery,first-aid, supplier sessions & stages; clear progression toSenior CDP / Junior Sous / Sous Weekly tastings & dish developmentwith feedback loops that actually get used Staff meals on shift - Sous Chef 50% team discounton food & drink across the group Predictable scheduling:rotas issued in advance; holiday, pension, EAP Plus:chef learning pathway, team events, wellbeing support, referral bonuses, strongFulham Broadwaytransport links Key Responsibilities Leadership & Operations: Supervise daily service across floor or bar, ensuring smooth coordination and high standards. Lead shifts and delegate duties to team members effectively. Be a visible and approachable leader, setting the tone for excellent service and teamwork. Support in training, motivating, and developing staff. Customer Experience: Ensure every guest feels welcome and receives outstanding service from arrival to departure. Handle customer feedback and resolve issues promptly and professionally. Promote specials, events, and menu items to enhance the guest experience and drive sales. Bar & Stock Management: Oversee bar operations, ensuring drinks are prepared and served to specification. Assist with stock control, ordering, and cellar management, including beer line cleaning. Maintain bar hygiene, presentation, and compliance with licensing and health & safety standards. Financial & Administrative Duties: Handle cashing up, till reconciliations, and daily financial procedures. Support management in achieving sales targets and maintaining cost controls. Contribute to maintaining compliance with company policies and operational procedures. Skills & Experience Previous experience in a supervisory or team leader role within a pub, bar, or restaurant. Strong leadership and communication skills with a lead by example approach. Excellent customer service and conflict resolution abilities. Good product knowledge of beers, wines, and cocktails (training provided where needed). Confident in cash handling, stock procedures, and running shifts independently. Reliable, organised, and able to work under pressure in a busy environment. We look forward to hearing from you! TPBN1_UKCT

Chef de Partie Cool Counter Service Concept Location: Croydon £37,500 per year | 48 hours per week Immediate Start Available Our client, a cool restaurant/bar group and people-focused employer, is looking for a highly experienced and passionate Chef de Partie to join their new fresh food counter concept in Croydon. Situated within a busy multi-faceted hospitality venue, they are offering the opportunity to join a small but fast-paced operation where quality, speed and personality matter equally. Reliability is absolutely key, and they are looking for someone who is consistent, punctual and takes real ownership of their section. This is an open kitchen environment, so the successful candidate will be customer-facing, preparing and serving fresh food while being part of the energy and atmosphere of a vibrant multi-counter food hall, bar and entertainment space. The Role As Chef de Partie, you will take ownership of the kitchen operation, cooking and delivering consistently high-quality food using an all-electric setup, including: Table-top fryers Rotisseries Grills Alongside service, you will also be responsible for the day-to-day back of house procedures, including: Food safety compliance HACCP and BOH paperwork Stock control and ordering Maintaining high cleanliness and organisation standards You will work as part of a close-knit team of three: Chef de Partie Front of House Team Member Kitchen / FOH Assistant What Theyre Looking For A passionate and dedicated Chef with strong quick-service or restaurant experience Strong fresh food experience would be advantageous Punctual, consistent and professional in their approach Able to work at pace and stay composed under pressure Comfortable working in an open kitchen and engaging confidently with customers Personable, professional and confident in conversation Organised and detail-focused when it comes to compliance and paperwork A strong team player who can lead by example in a small unit Available for an immediate / quick start Whats On Offer Competitive salary of £37,500 48-hour contract Opportunity to be part of an exciting, high-footfall hospitality concept Opportunity to work for a growing business with successful existing concepts A people-focused employer that values personality, consistency and development If youre a reliable chef who enjoys fresh food, fast service and customer interaction and are ready to hit the ground running, wed love to hear from you. Hesketh James Recruitment are acting as the managing agent for this role on behalf of the client. We are committed to diversity and inclusion and welcome applications from all backgrounds. Please note: Due to the high volume of applications expected, only shortlisted candidates will be contacted within 72 hours. If you do not hear from us within this time, unfortunately your application has not been successful on this occasion. TPBN1_UKCT

Shift / Team Leader - Food Production Mitcham, Surrey £15.00-£16.00 per hour (DOE) Full-Time | Shift-Based Role | Temp-Perm Shift Patterns start between 06.00am and 10.30pm Momday-Friday (You must be Flexiable) About Us We are supporting a growing food production business based in Mitcham, committed to delivering high-quality products while maintaining the highest standards of food safety, quality, and operational excellence. We are looking for experienced Shift / Team Leaders to join our production team and help drive performance, engagement, and continuous improvement across our operations. The Role As a Shift / Team Leader, you will be responsible for leading and motivating production teams to achieve daily operational targets while maintaining quality, safety, and efficiency standards. This is a hands-on leadership role requiring strong people management skills, excellent communication, and the ability to perform effectively in a fast-paced environment where priorities can change quickly. Key Responsibilities Lead, motivate, and develop production teams to achieve productivity and quality targets. Deliver effective training, coaching, and ongoing support to team members. Ensure compliance with food safety, hygiene, health & safety, and company procedures. Monitor production performance and address issues proactively to minimise downtime. Communicate clearly and effectively with employees, supervisors, and management. Manage staffing levels and allocate resources to meet operational requirements. Complete production records, reports, and documentation accurately and on time. Support continuous improvement initiatives and help implement process improvements. Foster a positive, professional, and accountable team culture. Act as a point of escalation for operational and people-related matters during shifts. About You We are seeking confident leaders who can thrive in an environment where ambiguity and changing priorities are part of daily operations. Essential Requirements: Previous experience in a Team Leader, Shift Leader, Supervisor, or similar leadership role within food production, manufacturing, FMCG, or a related environment. Proven experience training, coaching, and developing teams. Strong leadership skills with the ability to motivate and influence others. Comfortable making decisions and managing effectively in situations where information may be incomplete or priorities are evolving. Excellent verbal and written English communication skills. Strong organisational and problem-solving abilities. Ability to work under pressure and meet deadlines in a fast-paced production environment. Good understanding of food safety, quality, and health & safety requirements.Desirable: Food Safety and/or HACCP qualifications. Experience working within BRCGS or other audited food manufacturing environments. Continuous improvement or lean manufacturing experience. What We Offer Competitive pay of £15.00-£16.00 per hour, depending on experience. Opportunity to join a growing and ambitious business. Ongoing training and development. Supportive management team and opportunities for progression. Dynamic and fast-paced working environment. How to Apply If you are an experienced people leader with a background in food production and a passion for developing teams, we'd love to hear from you. Apply today with your CV and a brief summary of your relevant experience. Job Types: Full-time, Permanent Pay: £15.00-£16.00 per hour Location: Mitcham, Surrey Work Location: In person Experience: Food Production Leadership: 2 years (preferred) Team Management / Supervision: 2 years (required) Fluent English (required)Please call Kemi or Karen (phone number removed) or (phone number removed) CODE INDLI

Job Title: Sous Chef A fantastic opportunity has arisen for a talented Sous Chef to join a refined neighbourhood restaurant in West London. Backed by a Michelin-starred chef, this venue delivers elevated, ingredient-led cooking in a relaxed yet elegant setting. The kitchen champions exceptional British produce and an ethos of transforming outstanding ingredients into generous, flavour-driven dishes Sous Chef Benefits: £42,000 per annum Work directly under a Michelin-starred chef Access to exceptional produce and suppliers Training in menu development, GP management, HACCP and kitchen administration 10-minute walk from local transport links in SW London 9am starts, 9:30pm finishes around 45/48 hours per week Supportive, close-knit kitchen team Modern, fully equipped kitchen 35 covers per service (maximum) Pension and bonus schemes Meals and uniform provided Sous Chef Requirements: A reliable, professional and creative chef confident across all sections Strong background in reputable fine dining or high-end restaurants Experience running multiple sections and supporting senior leadership Thrives in a small, focused team and performs well under pressure Passionate about produce-driven cooking and continuous development TPBN1_UKCT

About Us Bordelaise is an independent French bistro group with two sites in Surrey Surbiton and Ewell. We serve honest, produce-led French bistro cooking in a warm, buzzing neighbourhood setting. We're a small, close-knit team that takes food seriously without taking itself too seriously. The Role We're looking for a skilled and reliable Chef de Partie to run a section on our busy Surbiton line. You'll work closely with the Head Chef and Sous Chef to deliver consistent, high-quality food during fast-paced services, while helping maintain the standards and energy that make Bordelaise's kitchen a good place to work. Key Responsibilities Run an assigned section (e.g. sauce, grill, garde manger, or pastry) to a consistently high standard during full service Prepare mise en place ahead of service in line with recipe specs and portion control Maintain food safety, hygiene, and HACCP standards at all times Communicate clearly with the pass and other sections to ensure smooth, well-timed service Support stock rotation, labelling, and minimising wastage on your section Assist with training and supervising commis chefs and kitchen porters as required Help maintain a clean, organised, and safe working environment Contribute ideas for specials and seasonal menu development Step in to cover other sections when needed What We're Looking For Proven experience as a CDP (or a strong Demi Chef de Partie ready to step up) in a busy, quality-focused kitchen Genuine interest in French or European bistro cooking Solid knife skills and understanding of classic techniques Calm, organised, and able to perform under pressure during service A team player with a positive attitude and good communication skills Level 2 Food Hygiene certificate (or willingness to obtain) Flexibility to work evenings, weekends, and bank holidays What We Offer Competitive hourly rate, dependent on experience Staff meals on shift Generous staff discount across both Bordelaise sites Genuine opportunities to progress within a growing, independent group A supportive, low-ego kitchen culture To apply: please send your CV or drop it in at 97 Maple Road, Surbiton, KT6 4AW. Bordelaise is an equal opportunities employer. TPBN1_UKCT

We areCH&COa collection ofspecialist businessesandmarket leading brands. We want our people to love what they do and have fun. We celebrate diversity, and our inclusive culture encourages everyone to bring their whole self to work every day. Working at CH&CO gives our teams the opportunity to work across all of our brands, experiencing the variety of our business and the services we deliver. We are currently recruiting for a Chef de Partie . Salary: £35,000 per annum Location: SW19 8UH Shift Pattern: Monday - Friday (06:00 - 14:30) with the odd weekend cover shift on rotation amongst the team Key Responsibilities: Prepare and produce high-quality food at scale, ensuring consistency across all dishes for off-site delivery Manage your section efficiently to meet high-volume production demands and tight timelines Support batch cooking, portioning, and packing to ensure food is ready for distribution to multiple sites Maintain strict food safety, hygiene, and HACCP standards at all times Monitor stock levels, assist with ordering, and minimise wastage in a high-output environment Work collaboratively with the wider kitchen team to ensure smooth production and service flow 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 As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. Job Reference: com/0806/42585001/52707248/SU #CH&CO TPBN1_UKCT

Title Banqueting Sous Chef Department Kitchen Reports to Head Chef A non-exhaustive list of the key role responsibilities is detailed below: Control and minimise food waste throughout the business. To understand and support The Last Drop Village Hotels commitment to Customer Service within the job role. Keep cooking stations stocked especially before and during prime operating hours. Provide guidance to junior kitchen staff members including but not limited to line cooking, food preparation and dish plating. Supervise all food preparation and presentation to ensure quality and restaurant standards are met. To undertake relevant training as directed by their Line Manager. The post holder may be directed by their line manger to carry out other duties and responsibilities in line with his/her post, grade, skills, knowledge and experience. To oversee the running of the department in the absence of the Head Chef. Monitor COSHH and HACCP. Supervise Kitchen staff during food preparation and service Coordinate timing of food service for large- scale events Work closely with banqueting managers and front of house teams To ensure compliance with the Last Drop Village Hotels Health and Safety policies. Monitoring the kitchen area and the staff to ensure sanitation standards are maintained Ensuring all food products to be prepared are not expired A list of the desired skills, experience, knowledge and personal attributes to ensure individuals are the right fit for the Last Drop Village Hotel and the role is detailed below: Hold relevant training certificate i.e. COSHH, Food Hygiene and Food Safety. Good planner and organiser. Previous experience in a in Banqueting, events or high volume catering Excellent communication and interpersonal skills. Experience of working in a multi outlet Business. Knowledge of branded concepts. Ability to remain calm under pressure Previous experience of supervising a kitchen team Attention to detail TPBN1_UKCT

Head Chef - Contract Catering Salary: £45,000 per annum Hours: Monday to Friday We are seeking a talented Head Chef to lead the kitchen at a prestigious contract catering site. This is a fantastic opportunity to join a professional team delivering high-quality, fresh food in a modern corporate environment, with no late nights or weekend work. Benefits of Head Chef Competitive salary of £45,000 per annum Monday to Friday working pattern enjoy your evenings and weekends Day off on your birthday Company pension Opportunities for career progression and professional development Supportive and collaborative working environment Employee benefits and wellbeing programme Responsibilities of Head Chef Lead and inspire the kitchen team to deliver exceptional food and service. Plan and produce fresh, seasonal menus that meet client expectations. Manage food costs, stock control, ordering and supplier relationships. Ensure full compliance with food safety, HACCP and health & safety regulations. Recruit, train and develop kitchen staff. Maintain consistently high food quality and presentation standards. Work closely with the site management team to deliver an outstanding dining experience. About you Previous experience as a Head Chef or Senior Sous Chef within contract catering, hospitality or high-volume fresh food operations. Strong leadership and people management skills. Excellent organisational and communication abilities. Financial awareness with experience managing food GP and labour costs. A passion for fresh food, innovation and customer service. Level 3 Food Hygiene qualification (or equivalent) is desirable. Jubilee Personnel Services Limited is acting as an employment agency in relation to this vacancy. TPBN1_UKCT