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Global Head of Food Safety & Defence Location: Hybrid, West London – 2 days a week in office Salary: Up to £150,000 + benefits An ambitious, fast-growing food manufacturing business is seeking a Global Head of Food Safety & Defence. This organisation is a custodian of well-known international brands and is committed to maintaining the highest standards in product quality, ingredients, and talent. The successful candidate will thrive in a purpose-driven, fast-paced environment that values agility, collaboration, accountability, and continuous improvement. This is a senior leadership role offering global scope, strategic influence, and the opportunity to make a significant impact. The Global Head of Food Safety & Defence is accountable for protecting consumers and global brands by leading the design, governance, and execution of food safety and food defence programmes worldwide. This role ensures that products are developed, manufactured, and distributed safely, consistently, and in full compliance with regulatory and customer expectations. It also provides strategic leadership in preventing, detecting, and responding to intentional threats such as adulteration, tampering, and extortion. The position serves as the organisation’s leading subject matter expert in food safety science, including microbiology, toxicology, contaminants, allergens, hygiene, and food defence. Key Responsibilities Global Strategy & Governance • Define and lead the global food safety and defence strategy aligned with business objectives and regulatory requirements, • Establish policies, standards, and performance metrics across food safety, hygiene, allergen control, traceability, and defence, • Lead governance forums and represent food safety at executive level, • Embed food safety and defence considerations into innovation, supply chain, procurement, and operations Food Safety Systems & Compliance • Oversee implementation of global food safety systems (HACCP, environmental monitoring, sanitation, GMP, allergen management), • Ensure compliance with global standards (e.g., BRCGS, FSSC 22000, ISO 22000) and customer requirements, • Lead global audit programmes and oversee regional quality teams, • Develop risk frameworks for high-risk ingredients (e.g., cocoa, dairy, nuts, flavourings), • Food Defence & Product Security, • Lead vulnerability assessments (TACCP/VACCP) and mitigation strategies, • Collaborate with Security, Procurement, and Supply Chain to protect assets and processes, • Ensure product integrity across all logistics and third-party partners Incident Management & Crisis Response • Act as global technical lead for food safety and defence incidents, including contamination, allergen breaches, microbiological events, and malicious threats, • Lead root cause analysis and corrective/preventive actions, • Partner with Legal, Communications, Security, and Regulatory teams during crises Scientific Leadership & Innovation • Provide expertise in microbiology, toxicology, allergens, and emerging food safety risks, • Advise R&D and Operations on hygienic design, processing, and new technologies, • Lead horizon scanning for emerging risks (e.g., fraud, climate impacts, cyber-physical threats), • Collaborate with Regulatory Affairs on assessing and mitigating regulatory changes Talent, Training & Culture • Build and lead a high-performing global food safety and defence function, • Develop training frameworks and certification programmes (including TACCP/VACCP), • Foster a strong, proactive food safety culture across all levels of the organisation External Engagement • Represent the organisation at global forums, regulatory bodies, and industry groups, • Build partnerships with academic institutions and external experts, • Benchmark and implement industry best practices Candidate Profile Education • Degree in Food Science, Microbiology, Chemistry, Public Health, or related field, • Advanced qualifications (e.g., PhD or MBA) desirable, • Formal training in HACCP, TACCP/VACCP, and relevant regulatory frameworks Experience • Extensive experience in food safety, quality, and risk management within FMCG or large-scale food manufacturing, • Proven leadership of global or multi-regional teams, • Strong experience managing complex supply chains and high-risk ingredients, • Demonstrated success handling major food safety or product security incidents, • Experience in confectionery, chocolate, or bakery sectors advantageous Technical Expertise • Deep knowledge of HACCP/HARPC, GMP, GFSI standards, and global regulations, • Strong grounding in microbiology, toxicology, allergens, and hygienic design, • Expertise in food defence methodologies and risk assessment tools, • Familiarity with digital food safety systems, traceability, and data analytics Key Competencies • Strategic leadership and global influence, • Strong risk assessment and decision-making capability, • Effective crisis management under pressure, • Cross-functional collaboration across technical and non-technical teams, • High level of scientific credibility and innovation mindset, • Cultural agility in global environments, • Clear and impactful communication of complex topics Rewards & Benefits • Competitive benefits package including pension, life assurance, and health plans, • Generous annual leave and flexible benefits, • Wellbeing and employee assistance programmes, • Access to training and development opportunities, • Additional perks such as volunteering days and lifestyle schemes

Quality Technician - Food\n £35,000 - £38,000 + Progression + Training + Benefits\n Monday - Saturday, 2 week rota (Week 1: 6am - 2pm. Week 2: 2pm - 10pm) \n Southall, London\n\nDo you have experience working within the food industry as a Quality Technician? Are you looking to join a manufacturing organisation that offers first-class training, development, and long-term career progression?\n\nDue to continued growth, my client is looking to recruit a Quality Technician to join their team at a state-of-the-art facility near Southall. The successful candidate will support key quality functions including new product development, sample preparation, production trials, DAF plant monitoring, and participation in taste panels as required.\n\nThis is an excellent opportunity for someone with a food manufacturing background who is looking to progress into senior or team leader roles within a growing business.\n\nThe company is a highly successful and well-established manufacturer at the forefront of its sector, continuing to expand across all departments. You will be joining a growing, experienced, and supportive team within a business that prides itself on staff retention, development, and career progression.\n\nFor further details, please click apply - REFERENCE - (phone number removed)\n\nThe Role:\n *Investigating customer complaints \n *Provide training to operational staff as required \n *Work a Monday - Saturday pattern on a 2-week rota (with potential for Monday - Friday during quieter periods)\n\nThe Candidate:\n *Knowledge of HACCP level 2 or 3 \n Previous experience working in food manufacturing\n\nConsultant: Alice Holwell\n\nElix Sourcing Solutions is a specialist recruiter for Engineering, IT and Science roles ranging from mid to senior level positions. Please be aware that we will only accept applications from candidates that have a valid work permit to work in the UK. By applying to this job, you are confirming that you do not hold a criminal record and that you know of no legal reason why you would be ineligible for employment.\n\nQuality Technician | Food Safety | HACCP | High Care/ High Risk | Food Production | Southall | West Ealing | West Drayton | Brentford | Hounslow | Greenford

Rail Gourmet Ltd is seeking a Full Time Quality Assurance Assistant in Hounslow to support the Quality Manager in maintaining Quality Management Systems in a food production environment.

Elix Sourcing Solutions is looking for a Quality Technician to support key quality functions within food production in Southall, London. Candidates should have knowledge of HACCP Level 2 or 3 and previous experience in food manufacturing.

This role involves supporting Operational and Technical teams to complete samples and ensure food safety and quality standards are met. Candidates should have experience in a food environment, strong communication skills, and knowledge of microbiology and HACCP. With competitive pay and a balanced s

Senior Sous Chef Gastro Pub We are currently recruiting for a Senior Sous Chef for an established, independently owned Gastro Pub in a small group of venues located in Chelsea. The venue comprises several indoor dining and event spaces and serves a quality and not overworked British menu. The successful candidate for the Senior Sous Chef role will report directly to the Head Chef and be responsible for all aspects of kitchen operations, ensuring exceptional standards and building on an excellent existing reputation and loyal customer base. The Person Previous experience as a Senior Sous Chef or a Sous Chef wanting a step up within busy fresh food pubs and restaurants. You will need to be passionate about working with fresh, seasonal produce and utilising ingredients from select suppliers, showcased through regularly changing menus and specials. An inspiring leader who will mentor, develop and help to retain a medium-sized team of Chefs. Sound financial awareness with experience of ordering and rota writing, menu creation and dish specificationproficient training in Food Safety, Health & Safety and HACCP. Availability to work circa 48 hours per week, a mixture of shifts. Apply now to be a Senior Sous Chef and play a key role in the future success of this established and well-loved Gastro Pub group. TPBN1_UKCT

Junior Sous Chef Manicomio Restaurant, Chelsea Manicomio Restaurant is looking for a talented and motivated Junior Sous Chef to join our passionate kitchen team in the heart of Chelsea. This is an exciting opportunity to become part of a highly regarded Italian restaurant group known for its commitment to quality, creativity, and exceptional dining experiences. About the Role This is a Monday to Friday role As Sous Chef, you will work closely with the Head Chef to lead the kitchen on a day-to-day basis, ensuring smooth service, high standards, and consistent delivery of authentic Italian cuisine. You will play a key leadership role, supporting the team while maintaining a calm, organised, and professional kitchen environment. What Were Looking For Supporting the Head Chef in the overall management of the kitchen Leading and motivating the brigade during service Ensuring all dishes are prepared and presented to the highest standards Overseeing food quality, consistency, and portion control Managing kitchen hygiene, health & safety, and HACCP compliance Assisting with stock control, ordering, and waste management Training and developing junior members of the kitchen team Helping to create a positive, disciplined, and team-focused kitchen culture Your responsibilities will include: Supporting the Head Chef in the overall management of the kitchen Leading and motivating the brigade during service Ensuring all dishes are prepared and presented to the highest standards Overseeing food quality, consistency, and portion control Managing kitchen hygiene, health & safety, and HACCP compliance Assisting with stock control, ordering, and waste management Training and developing junior members of the kitchen team Helping to create a positive, disciplined, and team-focused kitchen culture We are looking for a chef who brings: A solid background in Italian or high-quality fresh food kitchens Strong leadership skills and the ability to inspire a team Excellent organisation and communication skills The ability to perform calmly and efficiently under pressure High standards of cleanliness, consistency, and attention to detail A genuine passion for food and hospitality Proof of eligibility to work in the UK What We Offer A competitive and generous salary package A vibrant, supportive, and inspiring working environment Ongoing in-house training and career development opportunities Access to the company pension scheme Staff discounts across all Manicomio Group restaurants Complimentary meals while on shift The Manicomio Group operates four successful restaurants across London and takes pride in delivering authentic Italian cuisine with consistently high standards and warm hospitality. TPBN1_UKCT

The Royal Air Force Club is a private members club located in Londons Mayfair which offers luxurious surroundings to serving and former serving officers of the RAF and Allied Air Forces. Having opened its doors in 1922, the Clubs building is full of history and character. With 110 bedrooms and 10 meeting and banqueting rooms, the Club is a truly hidden gem with a modern and elegant interior and facilities. ROLE DESCRIPTIO N We are looking for Chef de Partie who will be responsible for managing a specific section of the kitchen and ensuring the consistent preparation and presentation of high-quality dishes in line with the clubs culinary standards. Working closely with the Sous Chef and Executive Chef, the Chef de Partie maintains excellence in food quality, hygiene, and teamwork within a fast-paced, member-focused environment. DUTIES AND RESPONSIBILITIES Prepare, cook, and present dishes within your designated section (e.g., grill, pastry, larder) to the highest standards Ensure consistency in taste, quality, and presentation in line with the club's expectations Support the delivery of la carte, banquet, and bespoke member dining experiences Adapt dishes to meet dietary requirements and members' preferences SECTION MANAGEMENT Take ownership of your section, ensuring mise en place is completed efficiently Maintain smooth and timely service during busy periods Monitor stock levels and communicate ordering needs to senior chefs Minimise waste and control food costs TEAM TRAINING Supervise junior staff including Commis Chefs, Demi CDPs, and Apprentices. Provide mentorship and training to ensure skill development and consistent standards across the team. Foster a positive, collaborative, and professional kitchen culture. HYGIENE & SAFETY Maintain strict adherence to food safety, hygiene, and allergen management policies (HACCP compliance). Ensure the main kitchen and equipment are clean, well-maintained, and sanitized regularly. Monitor the quality and freshness of all ingredients used, ensuring proper stock rotation (FIFO) and storage. REQUIREMENTS Previous experience as a Commis Chef or Demi Chef de Partie in a high-end kitchen Experience in a 5-star hotel, fine dining restaurant, or private members club preferred Strong culinary skills with attention to detail and presentation Ability to work under pressure in a fast-paced environment Good knowledge of food safety and hygiene regulations Team player with strong communication skills Ability to work varying shifts, including weekends and public holidays. TPBN1_UKCT

CEPAGES is looking for a talented and ambitious Sous Chef to join our growing kitchen team in London. Working closely with the Head Chef Patron, you will help lead daily kitchen operations, maintain exceptional food quality standards, and support the development of a strong, positive brigade culture. This is an exciting opportunity for a passionate chef who thrives in high standards environments and wants to grow within an ambitious hospitality concept. What We Offer Realistic earnings of approximately £45,000 per year Transparent compensation structure with clear communication around performance and business growth 100% of service charge distributed to staff Annual profit share distributed equally across the team Two fixed days off every week to support wellbeing and work-life balance Restaurant closed every Sunday and Monday no expectation of being called in on days off Full restaurant closures during: Christmas & New Year Easter Summer break (August) Opportunity to participate in private events and special enquiries throughout the year, with additional compensation agreed in advance Staff meals provided Positive, respectful, and ambitious working environment Long-term growth opportunities within CEPAGES Responsibilities Support the Head Chef with day-to-day kitchen leadership Maintain consistently high standards of food quality and presentation Lead service confidently and efficiently Train and develop junior members of the brigade Assist with menu development and seasonal specials Ensure hygiene, food safety, and HACCP standards are maintained Support stock control, ordering, and waste management Help create a calm, professional, and team-focused kitchen culture Requirements Previous experience as Sous Chef or strong Junior Sous Chef Strong understanding of modern European cuisine Excellent organisation and communication skills Ability to work well under pressure Passion for quality, consistency, and hospitality Positive leadership approach and strong attention to detail Right to work in the UK TPBN1_UKCT

We are looking for a strong Seniour Chef de Partie to join the team at Kino a modern Japanease restaurant in South Kensington , bold flavours and precise execution. Youll be working in a fast-paced, quality-driven kitchen with clear systems, strong leadership and high standards. What youll do Run your section with consistency, speed and cleanliness Deliver dishes to spec, every service Support junior chefs and maintain discipline in the kitchen Ensure prep, mise en place and stock control are on point Follow and uphold HACCP and food safety standards Work closely with Sous & Head Chef on service and prep planning Work in open plan kitchen Tuesday -Saturday Last order 10pm Sunday last order 5pm Monday Close 48 hours contract 2 DBL 3 Single What were looking for Proven experience as a Seniour Chef de Partie in a quality restaurant Strong understanding of kitchen operations and service flow Ability to work under pressure and stay organised Good product knowledge and attention to detail Positive attitude, reliable and team-focused Passion for learning and developing What we offer Competitive salary Career progression Structured kitchen with clear systems and support Opportunity to work on a unique, ambitious concept TPBN1_UKCT

Head Chef - Events & Production Kitchen - £60,000 We're recruiting a Head Chef to lead a central production kitchen and external events , delivering high-end corporate events, private dining and large-scale functions across London. This is a brilliant opportunity for a Head Event Chef who thrives in fast-paced, high-volume environments, enjoys both creativity and structure, and is confident owning the full journey from prep to on-site execution. The Offer £60,000 salary per year. 5 to10% performance bonuses. Paid overtime / additional hourly rate for weekend work. Predominantly Monday to Friday (approx. 80%). Strong work-life balance within a structured rota. Access to a wider benefits package including pension, healthcare, discounts & wellbeing support! The Operation & Food High-end events and production kitchen delivering premium food at scale. Central Production Kitchen (CPU) with on-site event delivery. Corporate events, private dining, weddings, and gala dinners. Event sizes from 5 guests up to 2,000 covers. Average daily volume: 200-300 covers. £9M+ annual revenue business. Modern, seasonal British menus with a premium, creative finish. Strong focus on quality, consistency, and high-level execution. The Role Lead all kitchen operations across the production kitchen and events. Oversee prep from CPU through to seamless on-site delivery. Manage and develop a core brigade of 7 chefs. Work closely with senior leadership on seasonal menu development. Deliver tastings, client briefs and high-end event execution. Drive consistency through structure, systems and SOPs. Take ownership of food GP, labour and supplier relationships. Ensure best-in-class food safety, HACCP and compliance standards. Support sustainability initiatives across sourcing and waste reduction. About You Proven Head Chef experience within events, production kitchens or high-volume contract catering. Strong leadership presence with the ability to build and retain teams. Reliable, consistent and committed to long-term roles. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

OVERALL PURPOSE OF JOB The Sous Chef supports the Director of Catering in delivering high-quality, nutritious meals for pupils, staff, and visitors while ensuring compliance with food safety, health and safety, and school catering standards. You will also be required to support with putting away deliveries, and assisting the Nursery Chef when required. MAIN RESPONSIBILITIES Food Preparation and Service Assist in planning, preparing, and cooking healthy and balanced meals in line with school food standards Support allergen control and special dietary requirements (e.g vegetarian, vegan, halal, allergies) Ensure all food is prepared to a high standard of taste, quality and portion control Prepare, cook, and present meals in accordance with planned menus and nutritional guidelines Assist in daily food production for breakfast, lunch, and any special school events Serve food for students and staff during break times Support with kitchen and dining space duties Food Safety and Compliance Ensure all food hygiene and health and safety regulations are followed. Maintain high standards of kitchen cleanliness and organisation Follow HACCP and food safety procedures Team Support Work collaboratively with the catering team to ensure smooth service delivery GENERAL: Be aware of and support diversity and ensure equal opportunities for all. Contribute to the overall ethos/work/aims of the Academy. Develop constructive relationships and communicate with other agencies/professionals. Share expertise and skills with others. Participate in training and other learning activities and performance development as required. To be fully aware of and understand the duties and responsibilities arising from the Children and Families Act 2014 and Working Together in relation to child protection and safeguarding children and young people as this applies to the postholders role within the organisation. To also be fully aware of the principles of safeguarding as they apply to vulnerable adults in relation to the workers role. To ensure that the workers line manager is made aware and kept fully informed of any concerns which the worker may have in relation to safeguarding and/or child protection. This list of duties is not exhaustive and you may be required to carry out other reasonable tasks commensurate to your grade as directed by your line manager/Headteacher/Principal. TPBN1_UKCT

Elevate your craft. Sharpen your skills. Step into your next culinary chapter. At Hotel Indigo K West Shepherds Bush , we believe that every dish tells a story: of local flavour, technique, and teamwork. As a Demi Chef de Partie , youll be building your mastery while owning your section, supporting the brigade, and delivering the consistency that takes a dish from good to great. This is more than just cooking, its your moment to grow with a bold and creative kitchen team, so come join our pre-opening team as we get ready to open our doors! Whats Our Story? Inspired by the vibrant culture of Shepherds Bush, our hotel is a reflection of the neighbourhood: individual, artistic and full of character. In our kitchen, we embrace creativity and detail, crafting dishes that speak of story, and style. If youre ready to take the next step in your culinary career and thrive in a high-energy, supportive environment, we want you with us. Heres what you can look forward to as our Demi Chef de Partie: Annual Salary: £28,300 Pension with company contributions 50% discount in all our restaurants and Spa treatments across our properties Team member and Friends & Family rates across our properties IHG Employee rate across 6000 hotels globally Complimentary stay after passing probation Access to private medical insurance Extensive employee benefits and discounts Interest-free season ticket loan Employee Assistance Programme 24/7 online GP, mental health & wellbeing support World-class training, apprenticeships and management development programmes Bike to work scheme Free meals on duty Recommend a Friend incentive Social and community-focused initiatives and events A Day in Your Neighbourhood Support the section From mise en place to execution, youll work alongside the Chef de Partie, delivering every dish with precision and pride. Take ownership Manage your area confidently during service, maintain your fridges and stock levels, and ensure your section is spotless and well-prepped at all times. Follow the flavour Cook to spec, taste everything, and strive for perfection on every plate. Youll also take feedback with openness and a drive to improve. Lead when needed Step up in the absence of the Chef de Partie. Support Commis Chefs and apprentices, and take initiative in busy moments. Grow every day Keep refining the basics, take notes on new skills, share ideas, and actively participate in one-to-ones, training, and briefings. Maintain standards Take pride in hygiene, food safety, portion control, and proper stock rotation. Comply with Health & Safety and food allergen procedures. Whats Your Story? Youre eager to grow, ready to take responsibility, and have a passion for precision and plate presentation. Youll shine in this Demi Chef de Partie role if you bring: Proven experience as a Commis or Demi Chef in a quality-led kitchen Solid technical ability and knowledge of prep, sauces, garnishes, and presentation A strong sense of teamwork, communication, and collaboration Flexibility to work a rotating roster including evenings, weekends, and holidays An understanding of allergen handling, HACCP, and Health & Safety procedures A hunger to keep learning and progressing within a creative, supportive brigade If youre ready to own your station, grow with guidance, and play a key role in a passionate kitchen, this is your opportunity. Join us at Hotel Indigo K West Shepherds Bush as Demi Chef de Partie , and cook with purpose in a kitchen where detail and passion make every dish shine. TPBN1_UKCT

SENIOR CHEF DE PARTIE (PASTRY) Reporting to Head Chef /Sous Chef Full Time Contract - 45 hours per week Salary: £39,710 per year with paid overtime and other benefits Job Purpose: To work with and support the kitchen team in order create 100% customer satisfaction by preparing quality food production, helping senior chefs to maintain highest quality in the day-to-day operations of the kitchen Key Responsibilities: To follow & execute as directed from the senior chefs To help the kitchen team maintaining high level of consistency To present food using proper plate presentation techniques To set up for meals by ensuring proper amounts of mise en place are in place for forecasted covers, specialty functions and any bookings. To check and maintain fridges, work and storage areas for cleanliness, quantity, and quality of food products. To understand date labeling and correct rotation of stock. To requisition food with necessary approvals according to business To take proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment To mentor staff of a lower position and assist them in the development of their training needs. To be proficient in all areas of the operation, from larder to sauce. To return food to proper stations after each function, ensuring that the kitchen is clean and to maintain readiness for next banquet function To ensure that all HACCP principles are adhered too. To participate in the development of business strategies laid down for the kitchen by the Head Chef for the kitchen To ensure the highest quality of product within cost constraints by managing products for food preparation. Whilst full training will be given, the ideal candidate will possess the following qualifications and competencies : Thorough understanding of Health & Safety and hygiene practices at work. The ability to proactively prioritise needs and effectively manage resources and time. NVQ level 3 or equivalent. Benefits include: Staff Fund of £600 paid twice yearly after qualifying period 30 days annual leave (including bank holiday plus 2 additional life leave per annum) Lieu time for time worked over contracted hours Meal whilst on duty Generous staff referral scheme Generous company pension matching up to 15% after a qualifying period On site parking Use of Clubs facilities on working day following qualifying period Staff classes including tennis, golf, pickleball, Art Employee Assistance Program and mental health support Staff events Death in Service of 4 x salary Ongoing training and development Career pathway TPBN1_UKCT

About the Role This much-loved neighbourhood restaurant and wine bar is seeking their next Head Chef. Youll work working closely with the General Manager Founder, yet responsible for the overall running of the open planned kitchen, ensuring the exceptional standards and helping to build on an excellent existing reputation and loyal customer base. The restaurant seats 40 covers (up to 75 covers per service). It is currently open for lunch and dinner services, 7 days per week. Availability to work circa 48 hours per week, a mixture of shifts. The Person Someone who has held a Head Chef role within produce-driven restaurants to a 1-2 AA Rosette+ standard. This role would be a huge draw for a passionate foodie who has an interest in Mediterranean cuisine, live-fire cooking, and fermentation. Youll need to be creative, using modern techniques to showcase ingredients from select suppliers, through regularly changing menus. An inspiring leader who will mentor, develop and help to retain a close-knit team of 10-15 Chefs. Good financial awareness with experience in ordering and rota writing. Proficient training in Food Safety, Health & Safety and HACCP. This is an excellent time to join an expanding group and showcase yourself for future opportunities, apply now to be considered for this Head Chef role. TPBN1_UKCT

Stir up something unforgettable. Lead with skill. Cook with soul. At Hotel Indigo K West Shepherds Bush , our kitchen reflects the creativity of our neighbourhood: bold, vibrant, and full of flavour. As Sous Chef , youll be the driving force behind every service, leading our brigade with confidence, energy, and attention to detail. If you love developing people as much as perfecting a plate, this is your next step. So come join our pre-opening team, as we get ready to open our doors! Whats Our Story? Hotel Indigo celebrates the individuality of the communities we serve, and here in Shepherds Bush, that means celebrating music, creativity, and cultural flair. In the kitchen, we champion local ingredients, expressive flavours, and dishes that feel personal. As Sous Chef, youll bring the technical knowledge, people leadership, and consistency that holds the whole team together. Heres what you can look forward to as our Sous Chef: Annual Salary: Up to £45,800 Pension with company contributions 50% discount in all our restaurants and Spa treatments across our properties Team member and Friends & Family rates across our properties IHG Employee rate across 6000 hotels globally Complimentary stay after passing probation Access to private medical insurance Extensive employee benefits and discounts Interest-free season ticket loan Employee Assistance Programme 24/7 online GP, mental health & wellbeing support World-class training, apprenticeships and management development programmes Bike to work scheme Free meals on duty Recommend a Friend incentive Social and community-focused initiatives and events A Day in Your Neighbourhood Lead the brigade Support the Executive Head Chef in managing day-to-day kitchen operations, including briefings, prep schedules, and team organisation. Drive service Take the lead on the pass, maintain momentum, and deliver consistently outstanding dishes every time. Develop the team Train and support junior chefs, create a culture of learning and excellence, and nurture a positive team spirit on every shift. Control stock & costs Support purchasing, stock rotation, portion control, and waste reduction to hit budget and sustainability goals. Innovate and inspire Contribute to menu development and daily specials that reflect our local story, seasonal ingredients, and brand standards. Champion safety Maintain high standards of hygiene, cleanliness, allergen awareness, and food safety compliance at all times. Whats Your Story? Youre a confident and creative leader with a calm head and high standards. To shine in this Sous Chef role, youll bring: Proven experience as a Sous Chef or Junior Sous in a high-quality, fast-paced kitchen Strong technical skills across all sections Ability to lead a team with empathy, energy and clarity Excellent knowledge of food hygiene, HACCP, COSHH and allergen procedures Commercial awareness, understanding how to manage food costs and drive efficiency Flexibility to work a rota including early mornings, evenings, weekends, and holidays A passion for hospitality and a hunger to grow within a collaborative kitchen team If you're ready to lead a kitchen where creativity meets precision, and every dish tells a story, wed love to hear yours. Join us as Sous Chef at Hotel Indigo K West Shepherds Bush , and help shape a culinary experience as bold and individual as our neighbourhood. TPBN1_UKCT

Hygiene Manager (Food Production) - Largest biscuit factory in Europe We're recruiting for a Hygiene Manager to take ownership of cleaning and food safety standards within a fast-paced food production environment. This is a key operational role where you'll lead a team of around 30, ensuring all production areas and machinery are cleaned safely, effectively, and in line with strict hygiene and compliance standards. If you come from food manufacturing and understand the importance of hygiene in keeping production running safely and efficiently, this is a role where you can make a real impact. The Role Lead, manage and develop a team of ~30 hygiene operatives Take full ownership of hygiene standards across production areas Oversee the safe strip-down, cleaning, and reassembly of machinery Ensure compliance with food safety, hygiene, and H&S procedures Manage the correct use of chemicals and cleaning equipment Support site operations in maintaining safe, efficient production Identify risks, resolve issues, and drive continuous improvement What We're Looking For Experience as a Hygiene Manager or Supervisor within food manufacturing / FMCG Strong understanding of food safety and hygiene standards (HACCP) Experience cleaning production machinery and equipment Knowledge of COSHH and safe chemical handling Proven experience leading teams in a production environment Organised, proactive, and confident working in a fast-paced setting Why Apply? Monday-Friday working pattern Key leadership role within a live production environment Real ownership of hygiene standards on-site Stable, long-term contractBenefits include: Virtual GP access Financial wellbeing support & early pay access Flexible lifestyle benefits platform Ongoing training and development Interested? If you're currently working in food manufacturing hygiene and ready to step into (or continue in) a leadership role with real responsibility, get in touch for a confidential chat. RG Setsquare is acting as an Employment Agency in relation to this vacancy

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 (CATERING) Reporting to Head Chef /Sous Chef Full Time Contract - 45 hours per week Salary: £36,350 per year with paid overtime and other benefits Job Purpose: To work with and support the kitchen team in order create 100% customer satisfaction by preparing quality food production, helping senior chefs to maintain highest quality in the day-to-day operations of the kitchen Key Responsibilities: To follow & execute as directed from the senior chefs To help the kitchen team maintaining high level of consistency To present food using proper plate presentation techniques To set up for meals by ensuring proper amounts of mise en place are in place for forecasted covers, specialty functions and any bookings. To check and maintain fridges, work and storage areas for cleanliness, quantity, and quality of food products. To understand date labeling and correct rotation of stock. To requisition food with necessary approvals according to business To take proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment To mentor staff of a lower position and assist them in the development of their training needs. To be proficient in all areas of the operation, from larder to sauce. To return food to proper stations after each function, ensuring that the kitchen is clean and to maintain readiness for next banquet function To ensure that all HACCP principles are adhered too. To participate in the development of business strategies laid down for the kitchen by the Head Chef for the kitchen To ensure the highest quality of product within cost constraints by managing products for food preparation. Whilst full training will be given, the ideal candidate will possess the following qualifications and competencies : Thorough understanding of Health & Safety and hygiene practices at work. The ability to proactively prioritise needs and effectively manage resources and time. NVQ level 3 or equivalent. Benefits include: Staff Fund of £550 paid twice yearly after qualifying period 30 days annual leave (including bank holiday plus 2 additional life leave per annum) Lieu time for time worked over contracted hours Meal whilst on duty Generous staff referral scheme Generous company pension matching up to 15% after a qualifying period On site parking Use of Clubs facilities on working day following qualifying period Staff classes including tennis, golf, pickleball, Art Employee Assistance Program and mental health support Staff events Death in Service of 4 x salary Ongoing training and development Career pathway TPBN1_UKCT

Job Title: Junior 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: £40,000 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 10am starts, 9:30pm finishes around 45 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

Job Title: Junior 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: £40,000 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 10am starts, 9:30pm finishes around 45 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

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