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Manpower are currently seeking an interim Market Quality Operations Manager, to work with our global ice cream FMCG client and become an integral part of their fast-paced FMCG environment.The position is based in Kingston upon Thames, Surrey. This is a full-time temporary role to run for 3 months, requiring 36.25 hours per week, Monday to Friday. Compensation for this role is competitive, paying up to £63,000 to £75,000 per annum, pro rata, depending upon experience.The role currently offers a mix of remote and onsite working, subject to adjustment based on business requirements.Quality is a key driver of competitive advantage in the Ice Cream business. The Market Quality Operation plays a crucial role in embedding a strong culture of quality within the business unit, ensuring every product delivers the best experience and delights our consumers.Key ResponsibilitiesHold end-to-end cold-chain quality responsibility across the region, covering primary and secondary operations (warehousing and transportation) and tertiary operations (distributors, concessionaires, customers, cabinets and freezers).Ensure warehouse and transportation quality requirements are met, including external certification where applicable.Manage quality, audits, continuous improvement, metrics and external certification for Collaborative Manufacturers (CMs) and repackers.Act as a member of the BU Quality Leadership Team, partnering with local stakeholders.Communicate quality objectives, performance metrics and improvement initiatives to senior management and key stakeholders.Collaborate with cross-functional teams, customers and external stakeholders to resolve quality issues and drive continuous improvement.Investigate customer and consumer complaints, implement Corrective and Preventive Actions (CAPA), track CCPMU data and share trends and insights with the BULT.Build strong relationships with key customers to maintain end-to-end quality standards.Develop, implement and maintain the Quality Management System (QMS), ensuring product compliance with local legislation.Coordinate the development of relevant training materials.Manage compliance and regulatory matters with local and international regulatory bodies, including import and export requirements.Lead and execute Inter Company Quality Agreements (ICQAs) for imported products.Maintain an effective Change Management system to ensure business changes are appropriately managed.Investigate non-conformances and quality failures, lead Critical Event Processes and ensure improvements are identified, implemented and shared across the business.Manage critical consumer complaints and, where product safety or quality incidents arise in the marketplace, lead the local IMT and end-to-end investigation.Professional Skills & CompetenciesStrong knowledge of food safety regulations and standards, including HACCP, FSSC 22000 and relevant food labelling requirements.Proven food quality management experience gained within food manufacturing, food retail or a related industry. Ice cream experience would be advantageous, but other food categories will be considered; chilled or frozen experience is not essential.Approximately 5-10 years of relevant experience, with the capability to operate effectively at a senior level.A solid understanding of manufacturing environments, processes and operational challenges. This experience does not have to have been gained within food manufacturing.Strong stakeholder-management and communication skills, with the ability to build effective relationships and manage multiple stakeholders across different functions and levels.Auditing experience and the ability to assess and manage product safety, quality and compliance risks.Experience working effectively in virtual and geographically dispersed teams.A proactive, flexible and continuous-improvement approach to quality management.If you receive suspicious outreach claiming to be from us, please contact us via the ManpowerGroup website.TPBN1_UKTJ

Craft Culinary Delights: Join Our Bighearted Team as a Sous Chef at Hallmark Luxury Care Homes and Serve up Joyful Dining Experiences! \n As part of our growth plan, we are pleased to announce we have completed the operational business transition of a new home to Hallmark Luxury Care Homes, and the home will now be known as Hallmark Esher Residences. This marks the first of 15 homes we plan to acquire or develop by 2030, and we are thrilled to have taken the first big step towards achieving this goal. Hallmark Esher Residences is a beautiful 37-bed Grade II listed home alongside a new, state-of-the-art 20-bed property, and further extends our residential, nursing, and dementia care presence across Surrey. We are excited to welcome both the residents and team members into Hallmark Luxury Care Home. \n At Hallmark Luxury Care Homes, we're dedicated to cherishing every moment and providing exceptional care that supports residents to live each day to the full. We believe in celebrating the privilege of aging and embracing it with open arms. Since our inception in 1997, we've been committed to delivering outstanding care across all our homes in England and Wales. \n As a family-run provider, we understand the importance of nurturing relationships, and that's why our care revolves around family values. Each of our homes is equipped with innovative facilities and supported by a dedicated care team, ensuring a comfortable stay alongside the highest quality care available. \n \n Are you a culinary artist with a passion for creating memorable dining experiences? \n At Hallmark Care Homes, we offer more than just a job; we provide an opportunity to make a meaningful impact while enjoying a fulfilling work-life balance. As a Sous Chef, you'll collaborate with our Head Chef to elevate our culinary offerings to new heights, using only the freshest seasonal ingredients to craft nutritious, flavourful, and well-balanced menus tailored to the preferences of our residents. \n \n The Ideal Sous Chef: \n\n • Warm and Personable: Genuinely cares for residents' well-being and fosters a welcoming dining environment.\n, • Culinary Qualifications: Holds City & Guilds/NVQ/SVQ or equivalent culinary qualifications.\n, • Nutrition Enthusiast: Demonstrates a good understanding of nutrition and the art of working with fresh, seasonal ingredients.\n, • Engagement: Engages with residents to design appetising and nutritious menus that cater to their preferences.\n, • Food Safety: Maintains a good understanding of HACCP food safety standards, ensuring the highest levels of hygiene and safety.\n\n \n What You'll Be Doing: \n\n • Kitchen Leadership: Manage the kitchen in the absence of the Head Chef, fostering a warm and efficient atmosphere.\n, • Menu Development: Assist in developing innovative and enticing menus that delight our residents.\n, • Creative Culinary Crafting: Use fresh produce to craft high-quality, wholesome dishes that exceed expectations.\n, • Budget Management: Work within budget constraints while maintaining stock control to ensure efficiency.\n, • Quality Assurance: Conduct regular audits to uphold excellence in culinary standards and food safety.\n\n \n What's in it for You? \n Enjoy a remarkable work-life balance! With no evenings and every other weekend off, you'll have the freedom to shine in your culinary artistry and make a genuine impact on our residents' lives. \n Rewarding You With Benefits That Truly Matter \n \n At Hallmark, we believe our people are at the heart of everything we do. That’s why we’re committed to offering benefits that genuinely make a difference to your life. We listen to our team, understand what matters most, and support you every step of the way—physically, mentally, and financially. \n \n What You Can Expect \n \n Financial Wellbeing & Security, Career Growth & Development, Recognition & Appreciation \n\n • \n Competitive pay – we are proud to be a Real Living Wage Employer (or above) \n • \n Annual salary reviews \n • \n Joining bonus available in some homes \n • \n Enhanced pay for working bank holidays (in care homes) \n • \n Refer a Friend Scheme – earn up to £1000 for each successful referral \n • \n Enrolment onto our Westfield Cash back plan \n • \n Excellent induction and continuous professional training & career Development Pathways \n • \n Free Nurse PIN subscription renewal & Free RCNi Nurse subscription (if required) \n\n \n Extra Perks You'll Love \n\n • \n Free uniform \n • \n Free Blue Light Card \n\n Reap the Rewards \n Your dedication and hard work will be celebrated with a competitive salary, outstanding training and development opportunities, and a supportive work environment. But that's not all! Here's what else you can expect: \n • Valued as our Greatest Asset: Be part of a values-driven company that puts people first.\n, • Skyrocket Your Career: Avail yourself of industry-leading training and development, propelling your career to new heights.\n, • Wellness Matters: Enjoy excellent benefits, including a pension, life assurance, and optional healthcare.

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? \n 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. \n Barchester is one of the UKs leading healthcare providers, with over 260 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open to 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. \n We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. \n NEED TO HAVE \n A personable and warm approach with a genuine interest in the wellbeing of residents \n Hold City & Guilds/NVQ/SVQ or equivalent \n Experience in helping lead and inspire a team \n A good understanding of nutrition \n Experience of working with fresh seasonal food \n The ability to create a warm and welcoming environment within our home \n Good understanding of HACCP \n NEED TO DO \n Help manage the kitchen in the Head Chef's absence \n Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standards \n Help create a warm, efficient and fun environment \n Work within budget \n Complete regular audits \n Manage stock control \n To assist in leading and motivating a team \n REWARDS PACKAGE \n \n Work life balance - working days with alternate weekends \n Free learning and development \n A range of holiday, retail and leisure discounts \n Opportunity to showcase your talent at the annual Barchester Hospitality Awards \n Unlimited access to our Refer a Friend bonus scheme \n 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

Manpower are currently seeking an interim Market Quality Operations Manager, to work with our global FMCG client The Magnum Ice Cream Company and become an integral part of their fast-paced FMCG environment. \n The position is based in Kingston upon Thames, Surrey. This is a full-time temporary role to run for 3 months, requiring 36.25 hours per week, Monday to Friday. Compensation for this role is competitive, paying up to £63,000 to £75,000 per annum, pro rata, depending upon experience. \n The role currently offers a mix of remote and onsite working, subject to adjustment based on business requirements. \n Quality is a key driver of competitive advantage in the Ice Cream business. The Market Quality Operation plays a crucial role in embedding a strong culture of quality within the business unit, ensuring every product delivers the best experience and delights our consumers. \n Key Responsibilities \n\n • Hold end-to-end cold-chain quality responsibility across the region, covering primary and secondary operations (warehousing and transportation) and tertiary operations (distributors, concessionaires, customers, cabinets and freezers).\n, • Ensure warehouse and transportation quality requirements are met, including external certification where applicable.\n, • Manage quality, audits, continuous improvement, metrics and external certification for Collaborative Manufacturers (CMs) and repackers.\n, • Act as a member of the BU Quality Leadership Team, partnering with local stakeholders.\n, • Communicate quality objectives, performance metrics and improvement initiatives to senior management and key stakeholders.\n, • Collaborate with cross-functional teams, customers and external stakeholders to resolve quality issues and drive continuous improvement.\n, • Investigate customer and consumer complaints, implement Corrective and Preventive Actions (CAPA), track CCPMU data and share trends and insights with the BULT.\n, • Build strong relationships with key customers to maintain end-to-end quality standards.\n, • Develop, implement and maintain the Quality Management System (QMS), ensuring product compliance with local legislation.\n, • Coordinate the development of relevant training materials.\n, • Manage compliance and regulatory matters with local and international regulatory bodies, including import and export requirements.\n, • Lead and execute Inter Company Quality Agreements (ICQAs) for imported products.\n, • Maintain an effective Change Management system to ensure business changes are appropriately managed.\n, • Investigate non-conformances and quality failures, lead Critical Event Processes and ensure improvements are identified, implemented and shared across the business.\n, • Manage critical consumer complaints and, where product safety or quality incidents arise in the marketplace, lead the local IMT and end-to-end investigation.\n\n Professional Skills & Competencies \n\n • Strong knowledge of food safety regulations and standards, including HACCP, FSSC 22000 and relevant food labelling requirements.\n, • Proven food quality management experience gained within food manufacturing, food retail or a related industry. Ice cream experience would be advantageous, but other food categories will be considered; chilled or frozen experience is not essential.\n, • Approximately 5–10 years of relevant experience, with the capability to operate effectively at a senior level.\n, • A solid understanding of manufacturing environments, processes and operational challenges. This experience does not have to have been gained within food manufacturing.\n, • Strong stakeholder-management and communication skills, with the ability to build effective relationships and manage multiple stakeholders across different functions and levels.\n, • Auditing experience and the ability to assess and manage product safety, quality and compliance risks.\n, • Experience working effectively in virtual and geographically dispersed teams.\n, • A proactive, flexible and continuous-improvement approach to quality management.\n\n

Quality Technician - Food £35,000 - £38,000 + Progression + Training + Benefits Monday - Saturday, 2 week rota (Week 1: 6am - 2pm. Week 2: 2pm - 10pm) Southall, London Do 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? Due 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. This 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. The 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. For further details, please click apply - REFERENCE - (phone number removed) The Role: Investigating customer complaints Provide training to operational staff as required Work a Monday - Saturday pattern on a 2-week rota (with potential for Monday - Friday during quieter periods) The Candidate: Knowledge of HACCP level 2 or 3 Exposure to high risk/ high care food production processes is advantageous Previous experience working in food manufacturing Consultant: Alice Holwell Elix 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. Quality Technician | Food Safety | HACCP | High Care/ High Risk | Food Production | Southall | West Ealing | West Drayton | Brentford | Hounslow | Greenford | INDMP

Chef – Nursing Homes in West London Pay Rate: £15 per hour Company: Tezlom Are you a passionate and reliable Chef looking for flexible work? Tezlom is currently recruiting experienced Chefs to support nursing homes across West London on a bank (ad-hoc) basis The Role You will be responsible for preparing nutritious, high-quality meals for residents in nursing and care homes, ensuring all dietary requirements and food safety standards are met. Key Responsibilities Prepare and cook meals in line with care home standards and residents’ needs Cater for special dietary requirements (e.g. soft diets, allergies, cultural needs) Maintain high standards of hygiene and cleanliness in the kitchen Follow all food safety and HACCP guidelines Work efficiently in a fast-paced environment Requirements Previous experience as a Chef (ideally in a care home, hospital, or similar setting) Food Hygiene Certificate (Level 2 or above) Knowledge of dietary requirements within healthcare settings Enhanced DBS (or willingness to apply) Reliable, flexible, and able to work bank shifts What We Offer £15 per hour Flexible shifts to suit your availability Weekly pay Ongoing support from our friendly team * Opportunities for regular work Location West London (various nursing home settings) If you are interested in joining Tezlom as a bank Chef, apply now or contact our team for more information

Food Technologist £39,000 per year + on-site parking + Progression + Training + Benefits Monday - Friday, 9am - 5:30pm Southall Do you want to join an award-winning food manufacturing company? Are you looking for an opportunity to work within the full manufacturing process, developing new recipes from kitchen concept through to large-scale production? Due to continued growth, my client is looking to recruit a Food Technologist to join their expanding team. The successful candidate will be responsible for reviewing and improving existing recipes, developing innovative new concepts, and refreshing and optimising existing products. You will also trial new ingredients, support product launches, and monitor products post-launch to evaluate performance and customer feedback. You'll working closely with Suppliers and Head of Technical, you will play a key role in supporting NPD projects and ensuring all product files and documentation are accurately maintained. The 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. For further details, please click apply - REFERENCE 5312 The Role Support the launch of new products Ensure all raw material and finished product specifications remain current and are reviewed whenever recipes, legislation or supplier information changes Prepare, review and update finished product specifications, ensuring they are completed accurately and within customer deadlines The Candidate Experience working in a technical role within the food manufacturing industry. Strong attention to detail HACCP qualification and Internal Auditor training Consultant: Alice Holwell Elix 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. Food Technologist | Food Scientist | Product Development | Quality Technologist | NPD | HACCP | Food Safety | Food Manufacturing | Southall | Slough | Hounslow | Ealing INDMP

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

About the role The Oriental Speciality Chef is responsible for managing a designated kitchen station within the flight catering operation. This role involves preparing, cooking, and presenting high-quality Oriental/Eastern dishes according to standardised recipes and client specifications. The Oriental Speciality Chef ensures that all food production within their section meets stringent hygiene, safety, and airline quality standards. This is a fast-paced kitchen environment with physical requirements that may include prolonged standing and use of kitchen equipment, with reasonable adjustments where appropriate. What youll be doing Prepare and cook menu items following approved recipes, specifications and portion control guidelines to maintain consistency and quality Manage and oversee all activities within the assigned kitchen station, ensuring smooth and efficient operation Maintain exceptional standards of hygiene, sanitation, and food safety by adhering to airline and company policies, including HACCP procedures Prepare mise en place with precision, ensuring all components are ready for timely production and dispatch Monitor stock levels for the station, report shortages, assist with stock rotation, and ensure all ingredients meet quality expectations Ensure accurate batch labeling and packaging in compliance with airline catering regulations Collaborate closely with the Sous Chef and other kitchen staff to maintain overall kitchen cleanliness, organization, and workflow efficiency Train and support junior staff such as Demi Chef de Partie and Commis Chefs within the station Participate actively in safety audits, updating records and compliance documentation as necessary Please note your duties will include but are not limited to the above What we're looking for Oriental / Eastern cooking experience Professional culinary training or equivalent relevant experience in a large-scale catering, food production, hospitality, or airline catering environment Experience working in a specific kitchen section, such as grill, sauté, pastry, or a similar area, within a busy production environment Strong knowledge of food safety standards, including HACCP and airline hygiene regulations Excellent organisational and leadership abilities to manage a station and junior team members Ability to perform under pressure while maintaining high standards of food quality and presentation Effective communication and teamwork skills Benefits Free breakfast, lunch and dinner on site, including refreshments Free on-site parking £60 towards both, dental and optical cover through our Simply Health Cash Plan £150 if you Refer a Friend Discounted gym membership at over 2000 gyms nationwide Cycle to Work Scheme Opportunity to enhance your learning through our inhouse apprenticeship programme Pension scheme and life cover Access to our Employee Assistance Programme (EAP) which offers counselling and advice on a wide variety of issues, 24 hours a day, seven days a week TPBN1_UKCT

Join one of London's most distinctive luxury hotels and play a key role in delivering exceptional Italian cuisine. Working alongside our Head Chef, our Sous Chef will help lead a talented kitchen team, creating memorable dining experiences across brunch, la carte service, private dining and bespoke events. Your Role Support the Head Chef in the day-to-day leadership of the kitchen. Deliver beautifully executed Italian dishes with authenticity, consistency and flair. Help shape seasonal menus and bespoke event offerings. Coach, develop and inspire junior chefs. Maintain the highest standards of food quality, hygiene and HACCP compliance. Manage stock, ordering and food cost controls to minimise waste. Collaborate with the restaurant and events teams to ensure exceptional guest experiences. About You Sous Chef experience or an accomplished Junior Sous Chef ready for the next step. Background in a luxury hotel, premium restaurant or high-quality Italian kitchen. A genuine passion for Italian cuisine and quality ingredients. A confident leader who thrives in a fast-paced, service-led environment. Strong knowledge of food safety, allergens and kitchen operations. Committed to teamwork and delivering excellence every day. Why Join The BoTree? £45,000 salary plus service charge 28 days' holiday, increasing to 33 days with service Complimentary meals whilst on duty Discounted stays with Preferred Hotels Complimentary gym membership at Lincoln Plaza Annual complimentary overnight stay Birthday Bonanza an extra day's holiday on your birthday Wagestream financial wellbeing platform Employee Assistance Programme Cycle to Work scheme Workplace pension Recommend a Friend bonus of up to £750 If you're an ambitious chef with a passion for exceptional Italian cuisine and are looking to develop your career within a luxury hospitality environment, we'd love to hear from you. Apply today and become part of The BoTree. TPBN1_UKCT

Sous Chef | Prestigious Private Members Golf Club | Richmond, Surrey | £40,000 One of Surrey's most prestigious private members' golf clubs is looking for a talented Sous Chef to become a key member of its established kitchen brigade. Working closely with the Head Chef, you'll primarily oversee the busy Buttery Kitchen while supporting the wider food operation, including member dining, golf days, weddings and private events. With significant investment planned into the food offering, this is an excellent opportunity for a chef who enjoys developing menus, mentoring teams and making a real impact. The Role Lead the day-to-day operation of the Buttery Kitchen Support the Head Chef across all food outlets Supervise and develop a brigade of 10 chefs Assist with seasonal menu development Deliver high-quality food for members and events Manage stock, ordering and GP Maintain excellent HACCP and food safety standards Lead the kitchen in the Head Chef's absence About the Operation Prestigious Private Members Golf Club Brigade of 10 chefs 4 chefs based within the Buttery Kitchen Busy daytime operation with member dining, golf days and private functions Opportunity to develop and improve the existing food offer Kitchen Hours Sunday - Thursday 7:00am - 6:00pm Friday & Saturday 7:00am - 8:00pm Working on a mixture of early and late shifts. We're Looking For Current Sous Chef or strong Junior Sous/Senior Chef de Partie ready for the next step Strong fresh food background Excellent leadership skills Experience mentoring junior chefs HACCP knowledge Calm under pressure Passion for developing menus and improving standards Experience within a private members club, hotel or golf club would be advantageous but isn't essential. Package Salary up to £40,000 (potential flexibility for an exceptional candidate) 20 days holiday plus Bank Holidays Pension contribution Life Assurance Staff meals on duty Ongoing training & development Complimentary golf lessons Free on-site parking Regular staff social events TPBN1_UKCT

The Gate has been at the forefront of innovative vegetarian and plant-based dining for over 35 years. We are passionate about creating beautiful, seasonal dishes that celebrate fresh ingredients, exceptional flavours, and sustainable practices. We are looking for an experienced Senior Sous Chef who shares our passion for outstanding food and inspiring leadership. The Role As Senior Sous Chef, you will be the Head Chef's second-in-command, playing a key role in leading the kitchen team, maintaining the highest food standards, and ensuring smooth day-to-day operations. You will lead by example, developing the team while delivering consistently exceptional plant-based cuisine in a busy, high-volume restaurant. Key Responsibilities Kitchen Leadership Support the Head Chef in the day-to-day management of the kitchen. Lead and motivate the kitchen brigade during service. Supervise and train junior chefs, ensuring high standards of performance. Maintain a positive, professional, and respectful working environment. Take full responsibility for the kitchen in the Head Chef's absence. Food Quality Ensure every dish meets The Gate's presentation and quality standards. Maintain consistency across all services. Assist in menu development using seasonal, high-quality ingredients. Monitor portion control and minimise food waste. Uphold allergen procedures and food safety standards at all times. Operations Manage food preparation and service to ensure efficiency during busy periods. Monitor stock levels and assist with ordering. Receive and check deliveries. Support stock control and cost management. Help achieve GP targets through effective purchasing and waste reduction. Health & Safety Maintain exceptional hygiene standards. Ensure full compliance with Food Safety, HACCP and Health & Safety regulations. Carry out daily and weekly kitchen checks. Ensure all equipment is maintained and used safely. Skills & Experience Essential Previous experience as a Sous Chef or Senior Sous Chef in a quality restaurant. Strong leadership and people management skills. Excellent organisational and communication skills. Calm under pressure in a fast-paced kitchen. Excellent understanding of food safety and allergen management. Strong knowledge of fresh produce and modern cooking techniques. Desirable Experience in vegetarian or plant-based cooking. Fine dining or premium casual dining experience. Experience with menu development. Food Hygiene Level 3 qualification. Personal Qualities We are looking for someone who is: Passionate about exceptional plant-based food. A natural leader who develops and inspires others. Highly organised and self-motivated. Creative, with excellent attention to detail. Reliable, professional and hands-on. Committed to maintaining the highest culinary standards. TPBN1_UKCT

Pastry Sous Chef - AELTC Wimbledon, London Full-Time / Permanent £40,600 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more. We're looking for a talented and versatile Pastry Sous Chef join the culinary team at Wimbledon Food & Drink - the official caterer at The All-England Lawn Tennis Club (AELTC), one of the world's most prestigious sporting venues. This is a rare opportunity to join the culinary team who cater for guests of AELTC, the private members' club that provides exceptional dining experiences for events including The Championships, Wimbledon. As Pastry Sous Chef you will be responsible for producing exceptional desserts, bakery items, afternoon tea, petits fours and seasonal pastry menus whilst maintaining the highest standards of quality, consistency, food safety and presentation. We are Levy We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet. Trusted by some of the world's most iconic stadiums, entertainment venues, and major events, from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and Excel London, we bring experiences to life with passion and precision. Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities. We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations. Pastry Sous Chef - The role Lead, organise and supervise the pastry kitchen ensuring sufficient production for all services with minimum wastage. Ensure all food is prepared in accordance with recipe specifications, allergen procedures and company food safety standards. Maintain exceptional standards of taste, presentation, consistency and portion control. Develop seasonal dessert, bakery and afternoon tea menus alongside the Head Chef. Create and deliver new recipes, tastings and product development for Members' Dining Room, Club Room and Championship operations. Manage pastry mise en place, production schedules and service to ensure timely delivery during busy periods. Complete ordering using nominated suppliers, manage stock levels, stock rotation and weekly stock takes. Control food cost, purchasing compliance and gross profit through effective planning and waste management. Train, mentor and develop Pastry Chefs, Chef de Parties, Commis Chefs and apprentices through coaching and daily feedback. Lead menu briefings and ensure Front of House teams understand products, allergens and menu stories. Support themed events, private dining, seasonal promotions and bespoke member experiences. Ensure all statutory Health & Safety, HACCP, environmental and food safety documentation is completed accurately. Deputise for the Head Chef, overseeing the wider kitchen brigade and operational performance when required. What we're looking for Proven experience as a Pastry Sous Chef or Senior Pastry Chef within fine dining, luxury hotels or private members' clubs. Strong leadership skills with experience managing and motivating kitchen teams. Excellent pastry, bakery and chocolate work with creativity and attention to detail. Experience managing budgets, GP, purchasing and stock control. Passion for innovation, seasonality, sustainability and reducing food waste. Food Hygiene Level 2 minimum (Level 3 desirable). Excellent organisational skills with the ability to remain calm under pressure. Commercial awareness and commitment to exceptional guest experiences. Aware of sustainability and reducing food waste. What you'll get in return Competitive salary with bonus and full company benefits 23 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme Healthcare & wellbeing: Aviva Digicare, Medicash (dental, optical, therapy treatments) Mental health support: 24/7 Employee Assistance Programme Family benefits: Enhanced maternity, paternity, and adoption leave. 2 days? additional leave after returning from maternity leave, day off for your baby?s first birthday, enhanced family leave Perks & discounts: Shopping, entertainment, and travel discounts, 20% off Nuffield Health and 10% off PureGym memberships Financial wellbeing: Pension scheme, Life Assurance, preferred rates on salary finance products Development opportunities: Professional subscriptions, ongoing training and structured career pathways Meals on duty included Why join us? Levy UK & Ireland is part of Compass Group, the world's largest catering company, and a vibrant leader in hospitality. We believe in celebrating individuality and building inclusive teams where everyone feels they belong. Our diverse team fuels creativity, innovation, and excellence. We are proud to be an equal opportunities employer and welcome candidates from all backgrounds to join us in creating a supportive, empowering workplace where everyone can thrive. Together, we create unforgettable experiences, and shape the future of hospitality. TPBN1_UKCT

Chef De Partie Benefit from Dalata Academy programmes, courses and learning tools that equip you with essential skills and knowledge, while also providing exposure to senior team members who can mentor you along the way. We are committed to promoting from within, so your dedication can lead to exciting internal opportunities. If you are ready to enhance your career and make an impact in a supportive environment, join us at Dalata Hotel Group! Benefits Free employee meals on duty 50% Off F&B in all properties €/£60 employee rate on rooms for all Dalata owned hotels 30% off Friends & Family rate Extra AL day for every year worked (5 extra days to maximum of 5 days) Employee Assistance Programme. Cycle to Work Scheme/Transport Schemes Pension access (Ask your HR Manager for local pension information) Development Opportunities through our Dalata Academy- support your career journey Staff Appreciation Initiatives, Fun Team Building Activities and regular charity events Your Job Assist the Head Chef & Sous Chef with the overall running of the kitchen. Take direction from department managers and to assist in the monitoring of food quality and hygiene standards. Follow the talented Head Chefs example of excellence and efficiency. Adhere to HACCP regulations at all times Support your fellow kitchen staff in observing appropriate systems of hygiene during food preparation and storage. What Youll Need Have previous experience working within hotels or in a similar role. Have a passion for and genuine interest in food. Have a mature and pleasant manner for dealing with customers and team members. Be a team player. Be able to work under pressure in a busy kitchen. Have good knowledge of HACCP procedures and regulations. About U s Dalata Hotel Group we bring the heart of hospitality to every hotel we own and operate. We see our growth and expansion plans as a way of spreading our unique way of caring for our guests further around the world, bringing better experiences to more people. Currently the Dalata difference can be felt at each of our hotels in Ireland, the UK, Germany & the Netherlands, and well keep expanding this further, focusing on key UK cities, Dublin and Continental Europe. Helping our people to grow and develop their careers is vitally important to us and is one of our highest priorities. We have many exciting and unique internal development programmes, each crafted to make sure our employees get the learning they need to be able to take the next step in their careers. Dalata Hotel Group Plc is an Inclusive Employer. We actively encourage people from all backgrounds and abilities to apply to be part of our team. However, we understand everyone's needs are different; therefore, if you require any accommodations with this application process, please highlight your needs when you are completing your application process. At Clayton Hotel Cambridge, everything we do is a little more personal. Were always dedicated to experiences that are all about you. Situated between Cambridge train station and the beautiful Botanic Gardens, our hotel is your perfect place to explore Cambridges stunning architecture and rich history. Just a 10-minute walk from the city centre theres no better place to rest your head after a long day of shopping and sightseeing. 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 are looking for a talented and experienced Indian Cuisine Head Chef to lead our Client's busy kitchen team. This role is suitable for candidates who already have the legal right to work in the UK - Visasponsorship is not available for this position. Responsibilities: Lead and manage the day-to-day operations of the kitchen. Prepare and cook a wide variety of authentic Indian dishes to a consistently high standard. Develop and maintain menus, including seasonal specials. Supervise, train, and motivate kitchen staff. Ensure all food is prepared in accordance with food hygiene and safety regulations. Monitor stock levels, place orders, and minimise waste. Maintain high standards of cleanliness and organisation throughout the kitchen. Ensure consistency in food quality, presentation, and portion control. Work closely with management to achieve business objectives and maintain customer satisfaction. Requirements: Proven experience as a Head Chef or Senior Sous Chef specialising in Indian cuisine in a fast-paced kitchen. Excellent knowledge of traditional and regional Indian cooking techniques. Strong leadership and team management skills. Ability to work efficiently in a fast-paced environment. Good understanding of food safety and HACCP procedures. Strong organisational and time management skills. Flexibility to work evenings, weekends, and public holidays as required. Benefits: Salary: £40,000 per annum Full-time, permanent position Paid annual leave Company pension (where applicable) Staff meals during shifts Opportunities for career development How to Apply If you have the skills, experience, and passion for authentic Indian cuisine, we would love to hear from you. Please submit your CV and a brief cover letter outlining your relevant experience. Please note: This position does not offer visa sponsorship. Applicants must already have the legal right to work in the UK. TPBN1_UKCT

Chef de Partie / Junior Sous Chef Location: Chiswick, West London Job Type: Full-time Salary: £35-£45k inc TRONC Report to Head Chef: Chris Niege (Ex-Chisuru 1* Michelin) About Mirtala Mirtala is an exciting new contemporary Northern Mexican restaurant located in the heart of Chiswick, West London. We combine highly disciplined kitchen operations with ancestral cooking methods to deliver a premium dining experience without the industrial feel. Our philosophy, "Respect the Beast," focuses on a zero-waste approach utilizing overlooked cuts like Wagyu lengua and cheek, elevating them through advanced technique. Our dynamic service model blends a premium set feasting menu with an accessible premium bar menu. The Role We are looking for a meticulous and driven Chef de Partie or Junior Sous Chef to join our opening team. You will take complete ownership of your section, working directly with the Head Chef to execute complex prep and high-volume service seamlessly. This role requires a balance of artisanal culinary passionsuch as pressing fresh tortillas hourly and working with traditional clay ollasand strict operational efficiency. You will also play a key role in mentoring junior staff and ensuring our hybrid service model runs flawlessly. Key Responsibilities Manage your section with absolute precision during both prep and our fast-paced 4-hour service windows. Execute advanced culinary techniques including daily masa production, fish dry-aging, and fermentation. Support the batch-preparation of our set feasting menus while simultaneously handling la carte bar tickets. Mentor and develop Commis chefs to maintain high standards and consistency across the brigade. Maintain rigorous stock control, minimise kitchen wastage, and strictly adhere to our zero-waste philosophy. Ensure complete compliance with all food safety, allergen control, and HACCP protocols. About You Minimum of two years of experience as a Chef de Partie or strong Demi Chef in a premium, quality-driven kitchen. Deep interest in Mexican cuisine, authentic techniques, and working with unique ingredients. Highly organized with a detail-oriented mindset suitable for a heavily metric-driven kitchen environment. Calm under pressure with the ability to maintain consistency during full, synchronized restaurant turns. Strong communication skills to liaise effectively with both the kitchen brigade and front-of-house teams. Benefits Competitive salary and transparent tronc system. Hands-on training in specialised techniques like whole-animal butchery and masa production. A structured schedule built around our focused service windows to protect against burnout. Clear pathways for career progression as part of an ambitious new opening team. 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: £36,000 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 What's in it for you? Working with CH&CO has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy. Personal Development and Training opportunities Life assurance scheme Pension scheme Holiday allowance Access to Healthcare Support App which includes Annual health check, Digital GP, Mental Health Consultations, Nutritional Consultations, Second Medical Opinion Eye care A great wellbeing strategy - including access to our Employee Assistance Programme, salary finance Family friendly support Regular social events and communication with our leaders A holiday purchase scheme Volunteering days Professional subscriptions Recognition schemes and people awards Long service awards Access to some great high street discount vouchers 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/2307/42585001/52745206/SU #CH&CO 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! th! TPBN1_UKCT

We are CH&CO a collection of specialist businesses and market 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. TPBN1_UKCT

Were looking for 2 experienced and passionate Chef de Partie's to join the kitchen team at The Cow Saloon Bar & Dining Rooms in Notting Hill. Working with high-quality, seasonal produce, youll play an important role in delivering the food that our guests know and love. Youll take ownership of your section, work closely with the Head Chef and Sous Chef, and be part of a supportive kitchen team that values consistency, quality, and pride in what we do. What You'll Do: Prepare, cook, and present dishes to a consistently high standard Take ownership of your section during service Work closely with the Head Chef and Sous Chef to deliver smooth daily kitchen operations Follow recipes, specifications, and presentation standards to ensure consistency Maintain excellent food hygiene and safety standards, including HACCP compliance Assist with stock rotation, deliveries, and reducing food waste Maintain a clean, organised, and efficient kitchen environment What We're Looking For: Minimum 3 years experience working as a Chef de Partie or above Experience within a quality-led, seasonal kitchen environment A passion for fresh produce and modern British cooking Strong knowledge of food hygiene and kitchen safety standards Ability to remain calm and organised during busy services A positive attitude and strong team ethic Full-time availability (approximately 45 hours per week) Right to work in the United Kingdom: Candidates must have the legal right to work in the UK. Proof of eligibility will be required prior to employment in accordance with Home Office guidelines. Unfortunately, we are unable to offer Skilled Worker visa sponsorship for this role. Perks & Benefits: £13.00£14.00 per hour + service charge ( estimated OTE £40,000£45,000 per year ) Flexible rota 50% staff dining discount plus retailer discounts Free staff meals during shifts Company pension scheme Staff events Excellent opportunities for learning, progression, and development within a supportive team TPBN1_UKCT

We are working with a globally recognised catering and hospitality leader at one of Central London's newest and most iconic destinations. We're looking for passionate and ambitious Chef de Parties to become part of an exciting new street food concept, delivering fresh, vibrant and innovative food in a dynamic, high-volume environment. This is a fantastic opportunity to work for a world-renowned catering services company, renowned for delivering exceptional hospitality across some of the UK's most prestigious venues. If you thrive in fast-paced kitchens, take pride in producing quality food and enjoy working as part of a professional brigade, we'd love to hear from you. The Role As Chef de Partie, you'll take ownership of your section, ensuring every dish is prepared with consistency, creativity and attention to detail. Working alongside an experienced kitchen team, you'll help deliver an outstanding street food offering that exceeds guest expectations every day. What You'll Be Doing Running your section efficiently during busy service periods. Preparing and cooking fresh, high-quality food to specification. Maintaining exceptional food hygiene and HACCP standards. Supporting stock control, food preparation and waste management. Working collaboratively with the wider kitchen brigade to deliver an outstanding guest experience. Upholding the highest standards of quality, presentation and consistency. What We're Looking For Previous experience as a Chef de Partie, or an experienced Demi Chef de Partie ready to take the next step. Experience within high-volume restaurants, premium hospitality, contract catering or street food operations. Passion for fresh food, quality ingredients and delivering exceptional customer experiences. Strong organisational skills with the ability to remain calm under pressure. A positive attitude, excellent teamwork and a genuine desire to develop your career. What's in It for You? £15.61 per hour Fantastic benefits and discount scheme Between 35 - 40 hours per week, more during peak seasons 5 days from 7 on a rotating shift pattern Work at one of London's most exciting new hospitality destinations Be part of a globally recognised catering and hospitality business Ongoing training, development and career progression opportunities Supportive team culture where talent is recognised and rewarded Ready to Join the team? If you're passionate about producing exceptional food and want to build your career with one of the world's leading catering and hospitality companies, we'd love to hear from you. Apply today and be part of an exciting new street food destination in the heart of Central London. TPBN1_UKCT

Production Manager | Food Manufacturing | West London My client - a leading food manufacturing business is seeking an experienced Production Manager to lead a high-volume production operation and drive operational excellence across the site. Working as part of the senior leadership team, you will be responsible for delivering production plans safely, efficiently, and to the highest quality standards while driving improvements in productivity, costs, service, and team performance. Key Responsibilities Lead day-to-day production operations and ensure delivery of production targets. Drive performance across labour efficiency, waste, downtime, OEE, quality, and service. Develop and coach frontline managers, building a high-performing culture. Champion Health & Safety, Food Safety, HACCP, GMP, and quality standards. Lead continuous improvement initiatives across the manufacturing operation. Collaborate with cross-functional teams to support site and business objectives.About You Proven production leadership experience within food manufacturing, ideally bakery or FMCG. Strong understanding of high-volume manufacturing environments. Experience leading and developing management teams. Commercially aware, with experience improving productivity, efficiency, and operational performance. Strong knowledge of Food Safety, HACCP, GMP, and Health & Safety requirements. A proactive leader with a track record of driving continuous improvement and delivering results.What's on Offer A senior leadership role with genuine influence across the business. The opportunity to shape culture, performance, and operational strategy. A chance to join a successful and growing manufacturing organisation.All applications will be handled in the strictest confidence

Job Description Thakers Everyday Indian Kitchen Job Title Senior Sous Chef Reports To Operations Director / Owners Location Thakers, 12A High Street Quarter, Hounslow, TW3 1EH Employment Type Full-Time About Thakers Thakers is a modern British Indian high street restaurant. Inspired by everyday Indian home cooking, we serve fresh, nourishing food made with care using traditional methods and quality ingredients. Our mission is simple: to become the UK's leading everyday Indian restaurant brand. This is an opportunity to join at the beginning of an exciting journey and help shape the future of a business with ambitious national expansion plans. The Role We are looking for an experienced, passionate and highly organised Senior Sous Chef to step up to lead our kitchen operation. This role is about much more than cooking. You will be responsible for maintaining exceptional food quality, developing your team, driving consistency, controlling costs and ensuring every guest receives an outstanding experience. You will play a key role in building the operational systems that will support the future growth of the business. Key Responsibilities Kitchen Leadership Lead and inspire the kitchen team. Set standards of professionalism and teamwork. Create a positive, respectful and accountable culture. Lead by example during every service. Food Quality Ensure every dish is prepared consistently to specification. Maintain exceptional presentation and portion control. Protect the authenticity and integrity of the Thakers menu. Carry out regular quality checks throughout service. Operations Oversee all food preparation and service. Ensure efficient kitchen organisation and workflow. Manage prep planning and daily production. Ensure recipes and procedures are followed precisely. Food Safety Maintain full compliance with Food Hygiene Regulations. Ensure HACCP procedures are implemented daily. Maintain excellent cleaning standards. Prepare for Environmental Health inspections at any time. Stock & Cost Control Manage stock levels efficiently. Minimise food waste. Complete regular stock takes. Control GP through portion control and purchasing discipline. Work with suppliers to maintain quality and value. Team Development Recruit, train and develop kitchen staff. Coach junior chefs and kitchen assistants. Carry out regular performance reviews. Build a culture of continuous improvement. Menu Development Work with the owners to refine existing dishes. Suggest seasonal specials and improvements. Assist with recipe development and standardisation. Systems & Growth Help document recipes, preparation methods and kitchen systems. Support the development of training manuals and SOPs. Build processes capable of supporting future multi-site expansion. Essential Skills & Experience Minimum 2 years' experience in a senior chef position. Experience leading high-volume kitchen operations. Strong knowledge of Indian cuisine. Excellent organisational skills. Calm under pressure. Strong communication and leadership abilities. Excellent understanding of food hygiene and HACCP. Experience managing stock, ordering and food costs. Desirable Experience Experience with Gujarati and vegetarian Indian cuisine. Experience opening a new restaurant. Multi-site or branded restaurant experience. Experience creating kitchen systems and training manuals. Experience using kitchen management or inventory software. Personal Attributes We're looking for someone who: Takes pride in every plate. Leads with humility and professionalism. Has exceptional attention to detail. Is calm under pressure. Is honest, reliable and accountable. Enjoys developing people. Embraces continuous improvement. Thinks commercially as well as creatively. Wants to grow with the business. Success in This Role Within your first year you will have: Built a disciplined, motivated kitchen team. Delivered consistently outstanding food. Maintained excellent food safety standards. Achieved strong food cost control. Helped establish operational systems ready for future expansion. Become a trusted leader within the business. What We Offer Salary: £40,000 per annum Full-time, permanent position Paid annual leave Company pension (where applicable) Staff meals during shifts Opportunities to help build one of the UK's most exciting modern Indian hospitality brands. Performance-related bonus opportunities. Career progression within a growing restaurant group. Ongoing training and development. A supportive, ambitious and family-oriented working environment. Our Values At Thakers we believe in: Doing the simple things exceptionally well. Treating everyone with respect. Continuous learning and improvement. Pride in our food and our people. Building a business that lasts for generations. We are looking for someone who shares these values and wants to be part of something special from the very beginning. TPBN1_UKCT

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