Trabajos head of safety en Reino Unido - Page 10

Bacchanalia, situated in Berkley Square in Mayfair, is a culinary haven celebrated for its avant-garde approach to gastronomy, elegant ambiance, and commitment to culinary mastery. As a beacon of innovative dining, Bacchanalia offers a curated experience that fuses creativity with timeless elegance that is inspired by the ancient Greco-Roman feasts of old. Walking inside transports you to another world as you are surrounded by dazzling statues designed by Damien Hirst, as well as 2,000-year-old pieces. We are currently seeking a dedicated and ambitious Commis Chef to join our esteemed kitchen team. As a Commis Chef, you will play a crucial role in supporting the culinary team in the preparation and execution of dishes. If you have a passion for culinary arts, a desire to learn, and are committed to maintaining high standards in the kitchen, we invite you to begin your culinary journey at our restaurant. Key Responsibilities: - Assist in the preparation and cooking of dishes as directed by the senior kitchen staff. - Ensure the highest standards of food quality, taste, and presentation. - Collaborate with the culinary team in maintaining a clean and organized kitchen. - Follow established recipes and contribute to the development of new ones. - Learn and master various cooking techniques and kitchen procedures. - Adhere to food safety and sanitation standards. Requirements: - Previous experience in a kitchen environment is advantageous but not required. - Culinary education or relevant training is a plus. - Passion for food and a desire to pursue a career in the culinary arts. - Strong work ethic, attention to detail, and willingness to learn. - Ability to work in a fast-paced kitchen environment. Benefits: -30% Dining discount across our Caprice restaurants (excluding Scotts Mayfair), The Ivy Collection & Bills -Access to early pay, savings tools & financial coaching via Stream -Enhanced maternity & paternity leave -Cycle to work scheme and refer-a-friend bonuses up to £1,000 -English language classes, length of service awards & employee recognition bonuses -Private medical and life insurance for senior leaders, life insurance for head office employees -Employee Assistance Programme -Plus, a structured pension scheme with employer contributions Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognised, valued, and encouraged. TPBN1_UKCT

Pastry Sous Chef Sale e Pepe Mare at The Langham Set to open within The Langham, London, Sale e Pepe Mare marks an exciting new chapter in the legacy of Sale e Pepe, the iconic Knightsbridge restaurant that has shaped Italian dining in the capital since 1974. This collaboration brings together two renowned London institutions to create a landmark destination for coastal Italian cuisine. Sale e Pepe Mare will embody the sun-drenched elegance of Italys coastline, celebrating exceptional seafood, timeless Italian flavours, and the joyful spirit of la dolce vita. Serving breakfast, lunch, and dinner, the restaurant blends tradition with contemporary Mediterranean sophistication. We are now seeking a talented, creative, and experienced Pastry Sous Chef to join our opening team. This is a rare opportunity to support the creation and execution of a distinctive pastry offering in a luxury restaurant from day one, helping craft desserts that leave a lasting impression and elevate the guest experience. About the Role As Pastry Sous Chef, you will support the Head Pastry Chef in delivering a refined and inspired dessert offering that reflects the coastal elegance and Italian heritage of Sale e Pepe Mare. From reimagined classics to innovative signature creations, you will play a key role in ensuring excellence across every service. You will lead by example, assist in mentoring the pastry team, and collaborate closely with the Head Pastry Chef and senior leadership to maintain exceptional quality, creativity, and consistency. Key Responsibilities Support the development and execution of a world-class pastry menu rooted in Italian tradition and seasonal ingredients Assist in leading, managing, and inspiring the pastry team, ensuring consistency and high standards Collaborate with the Head Pastry Chef and Executive Chef on menu development and daily operations Supervise pastry preparation and service, ensuring precision in plating and presentation Maintain the highest standards of hygiene, food safety, and cleanliness Assist with inventory management, ordering, supplier liaison, and cost control Train, mentor, and support junior pastry chefs to foster growth and excellence Ensure desserts consistently meet the expectations of a luxury dining environment About Us At Sale e Pepe Mare, we combine the heritage and elegance of The Langham with the iconic legacy of Sale e Pepe to create a new destination for modern coastal Italian dining. Our culture is people-focused, inclusive, and driven by passion, craftsmanship, and hospitality excellence. Requirements Proven experience as a Pastry Sous Chef or Senior Pastry Chef in a premium or luxury hospitality environment Strong knowledge of Italian and Mediterranean desserts, with creativity and attention to detail A hands-on team player who thrives in fast-paced, high-end restaurant settings Strong organisational and communication skills Ability to support, motivate, and develop a high-performing pastry team Excellent attention to presentation, flavour balance, and consistency Proof of right to work / settled or pre-settled status in the UK Benefits Include Highly competitive salary Private health insurance 10 days fully paid sick leave Bonus scheme Complimentary meals while on duty 50% staff discount when dining with family and friends Career development and progression opportunities Study support scheme A supportive, inclusive, and people-focused culture Internal training, development, and exciting staff events If you are a passionate pastry professional ready to support the dessert identity of one of Londons most anticipated restaurant openings, we would love to hear from you. Thesleff Group is an equal opportunity employer, committed to diversity and inclusion. We welcome applications from all qualified individuals regardless of race, colour, religion, sex, national origin, age, disability, or any other legally protected status. TPBN1_UKCT

Located on Granary Square in the heart of Kings Cross, The Lighterman is a landmark venue within the Open House group, spread across three floors with a riverside bar, dining room, and terrace spaces. Our kitchens deliver quality and consistency across busy lunch, dinner, and weekend services, as well as events, serving modern British classics complemented by our signature desserts. Were looking for a Pastry Chef / Junior Sous Chef to take a leading role within our pastry operation. Someone who combines creativity with precision, loves developing new ideas, and understands the balance between craft and commercial success. What youll do Lead and inspire the pastry team, ensuring consistency, quality, and attention to detail across every dish. Contribute to menu development and innovation, bringing creative flair while managing cost and yield effectively. Oversee the pastry section during service, ensuring every plate is made and finished to order with precision and care. Collaborate closely with the Head Chef and senior kitchen team to drive efficiency, training, and development. Uphold excellent hygiene, food safety, and health & safety practices. What were looking for Proven experience in a senior pastry position within a high-volume, quality-led kitchen. Strong technical ability and a genuine passion for flavour, texture, and presentation. Creative mindset with an understanding of how to balance design and delivery with cost control. Leadership skills: the ability to motivate, train, and support junior chefs. Excellent organisational and communication skills under pressure. What youll enjoy Group dining discounts across our venues. Team incentives and trips to celebrate success. Staff meals & refreshments during shifts. Referral programme bring great people on board! Early access to earned wages via Stream. Opportunities to grow within a diverse, multi-site hospitality group. TPBN1_UKCT

Senior Sous Chef Central London £45,000£48,000 Salary Package + Variable Tronc A high-profile, global food and drink destination in Central London is seeking a Senior Sous Chef to support the Head Chef in leading one of its fast-paced kitchens. This venue brings together independent food concepts, creative chefs and dynamic hospitality under one roof. It operates at serious volume and has built a strong reputation within the London hospitality scene. This role is ideal for: A Senior Sous Chef with 3+ years experience ready to step up Or a Head Chef from a smaller single-site operation seeking greater scale and structure The Role As Senior Sous Chef, you will play a critical leadership role across the kitchen operation. You will: Lead service and confidently manage the pass Support menu development and operational systems Ensure food leaves the kitchen to the highest standards Drive food safety, allergen compliance and EHO readiness Oversee stock control, purchasing and waste management Recruit, train and develop Chef de Partie team members Deliver structured appraisals and ongoing performance management This is a hands-on leadership role. You will be expected to lead from the front. The Candidate Experience in high-volume, quality-led London kitchens Strong understanding of HACCP, COSHH and allergen procedures Confident in team development and performance management Commercially aware around labour, GP and stock control Calm, organised and decisive under pressure This is an opportunity to join one of Central Londons most dynamic hospitality environments, with real progression potential. Recruitment Evangelists are managing this confidential search. TPBN1_UKCT

The Role - Junior Sous Chef This is a fantastic opportunity for a Junior Sous Chef to join this popular roof-top restaurant, working alongside a passionate Head Chef, who has gained experience in some of Londons best restaurants. Generous restaurant discounts Supplier visits Refer a friend scheme Company social events Opportunity for growth for a Passionate Junior sous Chef Paid Overtime Closed Sunday afternoon. As Junior Sous Chef, youll support with the overall running of the kitchen, overseeing A La Carte service for up to 100 covers. Youll be creating and serving authentic Middle Eastern cuisine, using quality ingredients, everything is prepared in house with the menus changing with the seasons. The Person Previous experience within busy fresh food restaurant, a passion for or knowledge of modern Middle Eastern cuisine is desired. Reliable and organised to be able to maintain standards throughout service. Proficient knowledge of Health & Safety and Food Safety. Availability to work a mixture of shifts throughout the week, averaging 38-42 hours with reasonable start/finish times. A positive leader who will help to mentor, develop and retain a small team of Chefs. Proficient training in Food Safety, Health & Safety and HACCP. Apply now to be considered for this Junior Sous Chef role. TPBN1_UKCT

At the Good Eating Company, we produce fresh food from high quality ingredients with a beautifully simple approach. We create experiences which inspire, refresh and energise our clients and their teams. Currently we have a fantastic opportunity for a creative,energetic and dynamic Sous Chef to work with in a busy client site in Central London, who is committed to producing dishes without compromise. About the Role 40 hours per week, Monday to Friday 7am - 3.30pm with flexibility for events Support the Head Chef with menu planning, development, and daily operations. Take an active role in leading and motivating the kitchen team , maintaining a positive and collaborative culture. Ensure smooth service delivery and uphold exceptional culinary standards at all times. Assist in achieving financial targets through effective stock management, portion control, and minimising wastage . Contribute to our commitment to sustainability, community support, and CSR initiatives . Maintain full compliance with Health & Safety, Food Safety, Allergen, and Environmental legislation About you A love for food, with an emphasis on fresh, seasonal ingredients A strong leader, with an ability to inspire and motivate your team Ability to deliver and maintain standards in line with our company vision and values; every time, without compromise Financial understanding of dish costings, gross profit and stock taking Proactive time management skills Embraces and keeps up to date with market trends, styles and new ideas Basic understanding of Outlook, Excel & Word Deliver what you promise to the customer, client & your tea Why work with us? 25 days annual leav plus bank holidays CODE App membership Work Life Balance Developing Wellness Program including Mental Health First Aid Training opportunity On-the-job and external training options via our own bespoke Learner Management System Multiple internal opportunities for growth and promotions Great Coffee and delicious meals at work Cycle to Work Referral Scheme Regular social activities including visits to new restaurants and bars About Us At The Good Eating Company, we strive every day to set a new standard for corporate dining by providing an inspiring, delicious, farm-to-fork dining experience that extends beyond the plate. The Good Eating Company was cooked up with passion around a kitchen table in the UK in 1999. We started with one big dream to bring restaurant-quality food to corporate dining and have been championing flavour and food creativity ever since. *The Good Eating Company wholeheartedly supports the principle of equal opportunities in employment and opposes all forms of unlawful or unfair discrimination on the grounds of age, disability, religion or belief, colour, nationality, ethnic or national origin, race, gender, marital status or sexual orientation. TPBN1_UKCT

Job Title: Junior Sous Chef Location: Hertfordshire Salary: Up to £34,000 + £3,000£5,000 TRONC Accommodation: Live-in available (5 minutes drive away) About the Role We are recruiting a talented Junior Sous Chef to join a premium, farm-to-fork gastro site in Hertfordshire. This is an exciting opportunity to work with exceptional fresh ingredients , sourced locally and seasonally, within a highly respected and stable hospitality business that genuinely invests in its people. Youll work closely with the Head Chef and Sous Chef, helping to deliver outstanding food while developing your leadership and creative skills in a supportive, professional kitchen. Key Responsibilities Support the Head Chef and Sous Chef in the day-to-day running of the kitchen Maintain the highest standards of food quality, presentation, and consistency Lead and motivate junior chefs during service Assist with menu development using fresh, seasonal, and locally sourced produce Ensure food safety, hygiene, and health & safety standards are always met Help manage stock control, ordering, and wastage Contribute to a positive, professional, and ambitious kitchen culture About You Previous experience as a Junior Sous Chef or strong Chef de Partie in a fresh-food environment Passionate about farm-to-fork cooking and high-quality produce Strong organisational skills and calm under pressure A natural leader who enjoys developing others Committed to consistency, standards, and continual improvement Ambitious and eager to progress within a growing business Whats on Offer Salary up to £34,000 £3,000£5,000 TRONC on top Live-in accommodation available (only 5 minutes drive from site) Excellent career progression opportunities within a stable, well-established company Supportive leadership and a professional working environment Opportunity to work with outstanding local suppliers and seasonal menu TPBN1_UKCT

Sous Chef Bar Finch, Mayfair (Opening April 2026) Bar Finch, a new opening in the heart of Mayfair, is looking for a confident and capable Sous Chef to help build a disciplined, high-performing kitchen from day one. This role is ideal for someone who can lead with calm authority and take full command of the pass when needed but also very hands on and in the trenches with the team as well. The Role Support the Head Chef in all daily operations Confidently run the kitchen in the Head Chefs absence, maintaining standards, pace, and consistency Lead and mentor junior chefs Oversee prep, ordering, stock rotation, and food safety Execute dishes with precision and uphold Bar Finchs quality expectations What Were Looking For Strong experience at Sous level with some knowledge in Italian Cuisine A steady, organised leader who thrives in a new-opening environment High standards, strong communication, and a passion for from scratch cooking Must be able to start March 23rd! What We Offer Competitive salary and room for progression Creative input into a new menu and concept A supportive leadership team and a chance to shape a Mayfair opening from the ground up TPBN1_UKCT

Head Pastry Chef New Modern European Restaurant | London £60,000 per annum | Start March 2026 The doors are opening to an exciting new Modern European restaurant on London's iconic Southbank this March! Smyth & Co are delighted to be working with this exciting brand and help them in their search for an exceptionalHead Pastry Chef to lead their pastry section from the very beginning. This isn't about stepping into someone else's kitchen. This is your opportunity to build something remarkable from scratch: to shape the dessert programme, establish the standards, and leave your creative fingerprint on every plate that leaves the pass. If you've honed your craft in Michelin-starred or high-end European kitchens and you're ready for the thrill (and yes, the hard work) of a new opening, we'd love to hear from you! What We Are looking For: As Head Pastry Chef, you'll be the creative force behind our entire pastry offering from elegant plated desserts to petit fours, pre-desserts, and everything in between. You'll work closely with the Executive Chef to develop a menu that complements our Modern European vision while showcasing your own distinctive style. What You'll Be Doing: Designing and executing the full pastry menu for a 120-cover fine dining restaurant Building and leading a dedicated pastry team from day one Establishing recipes, mise en place systems, and quality standards Managing pastry section costs, ordering, and supplier relationships Collaborating with the wider kitchen team to ensure seamless service Maintaining impeccable hygiene, food safety, and consistency Bringing creativity, precision, and passion to every single cover What We're Looking For: Essential: Proven experience as a Senior Pastry Chef or Head Pastry Chef Background in Michelin-starred or equivalent high-end dining environments Strong technical foundation and classical training in contemporary pastry techniques Demonstrated creativity with a refined, Modern European sensibility Leadership experience you know how to build, train, and inspire a team Calm under pressure with excellent organisational skills Genuine passion for the craft and an eye for detail that borders on obsessive Desirable: Experience with new openings or restaurant launches Knowledge of seasonal British ingredients and sustainable sourcing Portfolio or examples of previous work What's In It For You: Competitive salary up to £60,000 depending on experience Creative ownership this is your section to shape and define Launch team opportunity be part of the founding kitchen brigade Work side by side with an inspiring, renowned chef Staff meals, discounts and regular team socials If you want to join a restaurant that combines technical excellence with genuine warmth, this could be the perfect next step. Apply now or get in touch for a confidential conversation. TPBN1_UKCT

DoubleTree by Hilton Hotel London Victoria Crimson Hotels is an independent hotel group dedicated to making every travel experience seamless, relaxing, and memorable. Operating under two major brands, Hilton and IHG, offering trusted, world-class service, all our hotels are proudly Green Key Accredited, reflecting our commitment to sustainability. DoubleTree by Hilton Hotel London Victoria is a contemporary 4-star property featuring 251 bedrooms, including 7 elegant suites. Perfectly situated opposite Victoria Station, it offers unmatched access to Londons top attractions, from Buckingham Palace and Westminster Abbey to the West End. Terminus Kitchen & Bar serves modern European cuisine, while the stylish bar and lounge provide relaxed spaces to unwind. With its prime central location, the hotel combines comfort, style, and convenience ideal for both business and leisure stays. Our Values We care deeply about our people and communities, empower each other to grow and succeed, embrace inclusivity creating a welcoming environment for all, innovate to continuously improve, and remain sustainable to protect our future. Why Join Us? We believe great people deserve great perks: Exclusive hotel discounts within the Crimson Hotel Group. Staff rate discounts Hilton worldwide. Extra Day Off for Your Birthday Because your day matters. Employee Assistance Programme and wellbeing. Free refreshments and freshly cooked meals while on duty. Learning and development opportunities for career progression. Health Benefit schemes. Recognition and reward schemes. Pension Scheme & Life Assurance. Discounts in our F&B Outlets. What your day will look like? As a Sous Chef, you will assist the Head Chef in managing all kitchen operations to ensure the highest food quality standards in line with DoubleTree by Hilton requirements, supervising staffing, station readiness, food preparation, portion control, presentation, and consistency while minimizing waste through proper storage. Maintains strict food safety, hygiene, and sanitation practices in accordance with HACCP principles, supports ordering and control of fresh and dry goods to maintain par stock levels, coordinates closely with chefs and food & beverage teams to ensure timely service and readiness for last-minute changes, and deputizes for the Head Chef when required to ensure smooth and efficient kitchen operations. What Youll Bring? You will have previous experience in a similar role. You are confident working on your own initiative, able to prioritise multiple tasks, and respond flexibly to varying situations and requests. A proactive, can-do attitude, adaptability, and commitment to maintaining the highest standards are essential. You will also demonstrate excellent communication skills in English, a professional, well-presented appearance, and the ability to work collaboratively with colleagues across all departments. Our team is very diverse. From newcomers making their way to the industry to some of the most experienced professionals in London. We promote a strong culture where quality interactions, excellent service and fun dominate our day to day. Ready to make a difference? Apply now and lets create meaningful experiences. In line with the requirements of the Asylum & Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to application. Documented evidence of eligibility will be required from candidates as part of the recruitment process. We embrace inclusivity which means creating an environment where we celebrate our differences and everybodys contributions, regardless of age, gender, race, ethnicity, disability, sexual orientation, social background, religion or belief. TPBN1_UKCT

As a company, we believe that we are responsible for providing a platform that will allow our employees to progress. We are proud to employ brilliant people who are passionate about what they do. We are currently seeking an experienced Chef de Partie who is an enthusiastic and driven individual, to join the team at Six by Nico. The role Due to our unique concept, we change menus on a regular basis which will give you the opportunity for continual development of your skills and knowledge with different cooking styles. As a Chef de Partie at Six by Nico, you wil l: Be able to take direction from the Head Chef & Sous Chefs while assisting with the daily running of the kitchen, ensuring high level of food safety is maintained Be responsible for running a section during the day to day service; sections will alternate for your personal development Have a good knowledge & understanding on food, modern food preparation techniques and food safety. Be committed to delivering first class service Have a positive attitude and ability to multitask Have good organisational skills and the ability to work well under pressure Benefits you can enjoy: Excellent opportunities for Career development and growth. Working with a team striving for perfection daily The opportunity to become a superstar with passion at the forefront of your professional mindset Christmas Day & Boxing Day guaranteed off to enjoy well deserved downtime to celebrate the festivities. Annual Pay Review - ensuring your skills, knowledge and experience are valued every step of the way. Travel opportunities across all Six By Nico sites in the UK and Ireland. Wagestream App - giving you power over your pay, allowing you to access your salary as you earn it. People Engagement Board - we want to listen and learn from you, you can have this opportunity to tell us your feedback every month via our team engagement platform, we listen and learn. Employee Assist Programme - our employee wellbeing is integral in such a demanding industry. Every member of the team has access to Health Assured', a well-being app with mental health advice and support, finance support, weekly mood tracker and more. With this programme our employees have access to support whenever they need it. Access to Hospitality rewards after successful completion of probationary period. If this sounds like something you would like to be a part of, we would love to hear from you. Six by Nico is an equal opportunities employer and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age Salaries will be paid at an hourly rate inclusive of service charge. TPBN1_UKCT

Junior Sous Chef, Soho, London A modern British restaurant and bar in Soho is looking for a Junior Sous Chef to join a friendly, skilled kitchen team. You will cook with top-quality British produce and help lead service across lunch and dinner. Role details Support the Head Chef and Sous Chef with daily kitchen operations Help run service and lead a section when needed Manage prep and service standards across the kitchen Train, guide, and support junior chefs on shift Keep quality, consistency, and speed on point during busy services Support ordering, stock rotation, and waste control Maintain food safety, hygiene, and cleaning standards Modern British cooking led by seasonality, freshness, and creativity Fresh food and scratch cooking Team of around 6 people on shift Shifts between 10:00 and 22:00 45-hour contract Pay & Benefits £38,000 to £42,000 per year, inclusive of tronc £450 gross refer-a-friend scheme (unlimited referrals) 50% discount on food and drink onsite Reward and discounts platform SmartTech and Cycle to Work schemes Excellent staff food on shift Great local business partnership discounts Ongoing training and career development Regular hands-on training sessions and supplier visits The chance to work with superb ingredients and high-quality raw materials What you need Strong background in a quality, fresh-food kitchen Experience as a Senior CDP or Junior Sous Chef Strong section leadership and the confidence to run service A calm, organised approach under pressure High standards around prep, cleanliness, and consistency TPBN1_UKCT

Junior Sous Omakase Chef LUNA- Los Mochis London City LUNA Omakase is seeking an exceptional Omakase Chef to join our immersive dining experience within Los Mochis London City. LUNA celebrates the art of Sosaku-style Edomae cuisine, where each dish is a tribute to the seasons finest ingredients. Our chefs skilfully blend time-honoured Edomae techniques ageing, curing, and marinating with creative expression, introducing refined elements that awaken the senses. As an Omakase Chef, you will play a leading role in delivering an intimate, seamless dining journey, working with the highest quality ingredients to create precise, elegant, and thoughtful dishes while engaging directly with guests. About LUNA With just 12 seats, LUNA offers a refined and deeply personal culinary journey where tradition meets innovation, led by Executive Head Chef Leonard Tanyag. Our 12-course menu follows the rhythm of the moon birth, growth, change, and renewal. As the lunar cycle shifts, so does our menu, evolving with the seasons, ingredients, and inspiration. No two experiences are ever the same. Key Responsibilities Lead and execute the Omakase service, delivering a refined, story-driven tasting menu with confidence and precision. Work closely with the Executive Head Chef to develop, evolve, and execute seasonal menus aligned with LUNAs philosophy. Prepare and present dishes with exceptional technique, balance, and attention to detail in an open-kitchen setting. Demonstrate mastery of traditional and modern Japanese culinary techniques while embracing innovation and creativity. Handle the finest seasonal and premium ingredients with respect, ensuring minimal waste and maximum flavour. Engage with guests throughout the dining experience, sharing knowledge, inspiration, and storytelling behind each course. Maintain impeccable mise en place, cleanliness, and organisation at all times. Uphold the highest standards of food hygiene, health, and safety, ensuring excellence across every service. Requirements & Skills Proven experience as an Omakase Chef or senior-level chef within a high-end Japanese or Omakase restaurant. Strong understanding of Japanese cuisine, ingredients, techniques, and traditions, with a deep passion for Omakase dining. Exceptional knife skills and a refined approach to precision, balance, and plating. Experience working in intimate, high-intensity kitchens with a strong focus on personalised guest interaction. Calm, composed, and disciplined approach in a live, open-kitchen environment. Deep respect for seasonality, sustainability, and ingredient integrity. Benefits Include Private medical insurance after probation. Study support scheme for career development. Exclusive dining discounts within the group. Free meals while on duty. People-focused culture with a strong emphasis on growth and development. Opportunities for career progression within an expanding hospitality group. An immersive and inspiring work environment alongside world-class culinary professionals. If you are a passionate, disciplined, and detail-driven Omakase Chef with a deep respect for Japanese culinary artistry, we invite you to join LUNA at Los Mochis City and be part of an extraordinary Omakase journey. Los Mochis is an equal opportunity employer, committed to diversity and inclusion. We welcome applications from all qualified individuals regardless of race, colour, religion, sex, national origin, age, disability, or any other legally protected status. TPBN1_UKCT

Head of Health, Safety & Environment Remote, with national travel as required Overall purpose • Provide strategic advice and guidance on EHS policy and EHS risks to the UK & I Business Area. * Guide and support businesses- and EHS practitioners to continuously improve EHS performance * Develop and maintain EHS policies and procedures and ensure that all managers, supervisors and staff are trained and comply with requirements. * Provide inspiration and leadership to local EHS experts and establish a proactive EHS support service with a commercially focused influence throughout the Business Area. * Represents the Business Area in EHS Bunzl group committee(s) to report on Business area EHS programs and performance. Education and Qualifications • Bachelor or Masters' degree in Business, Occupational safety, Environmental Management or related field. * NEBOSH Diploma (level 6) qualified and preferably a Chartered member of IOSH Experience • A minimum of 10 years of EHS experience, preferably gained within an international organisation and ideally in logistics. * Up to date knowledge of UK, Irish and European EHS legislation and ability to interpret and prioritise. * Experience of developing and implementing accident prevention and EHS training programmes. * Experience in developing and implementing environmental improvement programs e.g. waste prevention and carbon emission reduction. * Experience of coordinating EHS audits and ensuring the implementation and monitoring of recommendations. * Knowledge and experience of international standards: ISO 14001, 9001 and 45001. Personal Characteristics • Ready for a next career step and interested to work in a fast-growing international organisation. * Clear ability to engage and collaborate with managers and staff to encourage and sustain a genuine commitment to high standards of EHS performance and to demonstrate the added value of continuous improvement. * Open and articulate with personal presence and the ability to communicate and influence effectively at all levels. * Energetic, self-motivated, pro-active team player * Ability to prioritise work and meet tight deadlines whilst paying close attention to detail. * Good developed analytical and problem-solving skills with the ability to produce high-quality, user-friendly reports. What do we offer? We offer a challenging position in a dynamic, international organization. with frequent visits to all UK & I Businesses. You report to the HR Director UK & I. About Cast UK Cast UK is a leading executive consultancy, providing national recruitment solutions to both clients and candidates. Specialising in HR, Procurement, Buying, Supply Chain, and Logistics, each member of our specialist team has a professional background specific to their recruiting sector. With this unique insight and knowledge, our consultants are able to place individuals from trainee through to main board. For more information on Cast UK and a complete list of all of our current vacancies, please visit .

Ottolenghi is looking for a passionate Head Pastry Chef to lead and inspire our pastry teams across NOPI and ROVI . This is a rare opportunity to step into a senior role at the heart of our kitchens and shape the pastry offering for two of our flagship restaurants. As our Head Pastry Chef, youll take ownership of the creative direction, development, and day-to-day delivery of our delicious pastries, desserts, and baked goods across both sites. Youll collaborate closely with our Executive Chef and Head Chefs to ensure the pastry menu remains both bold and seasonal. What Youll Be Doing Leading, training, and motivating pastry teams at NOPI and ROVI Designing and developing innovative dishes aligned with Ottolenghis flavour Overseeing production, quality control, and consistency across both kitchens Managing schedules, ordering, stock control, and section organisation Supporting menu development, specials, and seasonal launches Upholding exceptional standards of food safety, presentation, and communication What Were Looking For Proven experience as a Head Pastry Chef in a high-quality, high-volume kitchen A creative mind with a strong understanding of flavour and seasonality Confident leadership and the ability to develop and inspire a team Excellent organisation and attention to detail Confidence working across multiple sites and managing production at scale Whats In It For You Comprehensive Health Benefits: Full health benefits to support your wellbeing Career Development Opportunities: Tailored training and strong internal progression paths to help you grow with us Enhanced Parental Pay: After two years service, benefit from enhanced Maternity, Adoption, Surrogacy, Primary Care Giver Pay, and Paternity Pay Birthday Treat: A little something from us on your special day Refer a Friend Bonus: Receive £500 each when you successfully refer a friend to join our team Exclusive Workshops & Demos: Monthly cooking demos, plus food, wine, and cocktail workshops at the Ottolenghi Test Kitchen Generous Discounts: Enjoy discounts on food, drinks, and products across all Ottolenghi restaurants and shops Wellness & Support: Access wellbeing resources, mental health support, and a team culture that genuinely cares TPBN1_UKCT

We are appointing a commercially astute Head of Estates to mobilise and lead a flagship residential Build to Rent development through launch and into long-term operational excellence. This is a high-impact leadership role responsible for transforming a newly delivered asset into a high-performing, customer-focused, and financially optimised estate. You will shape the operational strategy from day one - embedding standards, driving service performance, and creating an environment that enhances resident experience while protecting asset value. You will be accountable for delivering a safe, compliant, and commercially efficient operation across all estate functions. Beyond compliance, this role is about raising standards, challenging inefficiencies, and building a culture of accountability and service excellence. We are seeking a leader who can move at pace, establish control in a mobilisation environment, and create structure where it does not yet exist. You will build and inspire a high-performing on-site team, align specialist partners to clear performance expectations, and ensure the estate operates as a benchmark within the sector. What You Will Deliver A seamless mobilisation that transitions the development into a stable, fully operational estate Strong contractor governance that drives value, performance, and measurable service improvement Robust operational frameworks that ensure long-term efficiency and scalability A compliant, safety-first culture embedded across all estate activities Clear financial oversight, cost control, and transparent reporting to stakeholders Continuous improvement initiatives that enhance asset performance and resident satisfaction Leadership presence on site, acting as the senior escalation and decision-making authority Meaningful contribution to sustainability and ESG performance targets A motivated, accountable team aligned to clear objectives and service standards This role will suit an experienced estates or facilities leader who has successfully mobilised new residential developments and understands how to balance customer experience with commercial performance. You will be confident operating at both strategic and operational levels, able to influence stakeholders, and comfortable taking ownership of a complex, high-profile asset. We are particularly interested in candidates with: A residential property background, ideally within Build to Rent or large-scale mixed-use developments Demonstrable experience mobilising new assets into live operation Senior leadership experience within estates or facilities management Strong commercial oversight of hard and soft service delivery models Proven contractor performance management expertise Excellent knowledge of health and safety legislation and best practice IOSH or NEBOSH qualification If you are interested in applying for this position, please send your CV as soon as possible to avoid disappointment. TPBN1_UKCT

Sous Chef East Sussex Luxury Country Hotel Temp Live In up to £48k A talented Sous Chef is required for a stunning luxury country hotel set in a charming East Sussex village. Please note: We are unable to offer sponsorship for this role and candidates must have the right to work in the UK without visa sponsorship. If you require Sponsorship please do not apply, thank you. This elegant property combines traditional charm with contemporary style, offering guests a warm and welcoming environment with beautifully designed interiors, cosy lounges, and a reputation for quality across both dining and accommodation. Its a destination for weekend escapes, fine dining and special occasions, where food and service are given equal attention. Benefits: Temp live in accommodation is available if required Excellent salary plus tips Staff meals Company pension Discounted or free food Employee discount The kitchen is led by a highly skilled Head Chef and an experienced brigade, delivering a modern British menu that celebrates the very best seasonal and local produce. Dishes are thoughtfully composed, beautifully presented, and designed to delight guests with every plate. They are seeking a confident Sous Chef to join the team, contribute creatively, and help maintain the exceptional standards for which the kitchen is known. This is a hands-on leadership role where collaboration, skill, and attention to detail are paramount. As Sous Chef you will: Work closely under the Head Chef within a professional and well-equipped kitchen Operate confidently across all sections, ensuring precision and consistency at every service Assist with menu development, sourcing and seasonal updates Lead, mentor, and support the brigade to deliver outstanding standards of service Maintain excellent kitchen organisation, hygiene and food safety Step in to manage service smoothly in the absence of the Head Chef This is a fantastic opportunity for a passionate Sous Chef looking to progress within a busy, quality-led luxury property in East Sussex. If youre ready for a new challenge where your skills and creativity will be valued, apply now. Due to the number of applicants received, unfortunately we are unable to reply individually to each. Should your application be suitable for the role, then you'll hear from us within 48 hours, thank you. TPBN1_UKCT

ABOUT MITSU Launching in March 2026 at Aethos London Shoreditch, Mitsu brings the spirit of Tokyos neighborhood izakaya to East London. Blending authentic Japanese techniques with British produce and Shoreditch energy, Mitsu is a premium yet approachable Japanese restaurant and bar. From robata grilling and kamameshi rice to DJ-led late nights and zero-waste philosophy, Mitsu is designed to be social, soulful, and unforgettable. This is not a polished, corporate dining room. Mitsu has personality, warmth, and rhythm in an all-day-to-late-night place where locals, hotel guests, creatives, and friends gather. ROLE PURPOSE The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the preparation and cooking of dishes to the highest standards. The role requires maintaining consistency, efficiency, and quality while supporting Mitsus philosophy of authentic Japanese cuisine combined with sustainable, locally sourced ingredients. You will be a visible presence in the kitchen, calm under pressure, generous with knowledge, and deeply committed to quality, consistency, and culture. KEY RESPONSIBILITIES Responsibilities may include, but are not limited to: Cooking & Preparation Prepare and cook dishes to the standard and style defined by the Head Chef. Maintain consistency in taste, portioning, and presentation. Ensure accurate mise en place and readiness of your section for service. Section Management Take ownership of your assigned station, supervising junior staff if required. Ensure smooth workflow within your section and communicate effectively with other kitchen team members. Maintain equipment, tools, and workspaces in optimal condition. Quality & Standards Adhere to food safety, hygiene, and health regulations at all times. Monitor the quality of ingredients and products, reporting any issues to the Sous Chef/Head Chef. Support Mitsus zero-waste philosophy through careful stock management and minimization of food waste. Teamwork & Development Assist in training and mentoring junior kitchen staff. Collaborate with the Head Chef and Sous Chef on menu development and specials. Contribute ideas to improve kitchen efficiency, workflow, and food quality Skills & Qualifications: Previous experience as a Chef de Partie or similar role in a professional kitchen. Knowledge of Japanese cuisine, techniques, and ingredients preferred. Strong understanding of food safety, hygiene, and kitchen operations. Ability to work under pressure in a fast-paced environment. Excellent organizational, communication, and teamwork skills. Commitment to quality, consistency, and sustainability. TPBN1_UKCT

Located in the heart of London, directly opposite St Pancras Station, The Francis Crick Institute is one of our flagship sites. Graysons is an award-winning contract caterer dedicated to delivering exceptional food and outstanding service. Achieving this requires talented, passionate people, and we are committed to creating an environment where our teams feel valued, supported, and inspired. We are currently recruiting for a Sous Chef to join our dynamic kitchen team. Role Details: £40,000 per annum 40 hours per week Monday to Friday Occasional evening hospitality shifts (additional pay) This is a busy, high-profile kitchen producing fresh, high-quality food across breakfast and lunch service, alongside a varied and fast-paced hospitality and events programme throughout the day. About the Role Working closely with the Head Chef, you will play a key role in delivering exceptional food standards and ensuring smooth kitchen operations. Key Responsibilities: Lead, organise, and support a brigade of 8 chefs Prepare and deliver high-quality dishes across all services Maintain excellent food presentation and consistency Support efficient and timely service delivery Contribute to menu development and innovation Assist with ordering and stock control Uphold company food safety and hygiene standards Foster a positive, collaborative kitchen culture About You We are looking for a confident and capable Sous Chef with a genuine passion for food. You will have: Minimum 2 years experience in a similar role Experience within a quality B&I or events-led kitchen Strong craft skills across multiple kitchen sections Excellent attention to detail Experience working with fresh, seasonal ingredients Ability to thrive in a fast-paced environment Strong communication and leadership skills A positive, team-focused approach Motivation, reliability, and flexibility Above all, we are seeking someone who takes pride in producing great food and enjoys working as part of a professional, high-performing team. TPBN1_UKCT

Seasonal 2026 Sous Chef Want to spend your summer on a beautiful island where your day can start with a swim in the clear waters of a secluded cove and end with a BBQ on a golden beach with friends and colleagues? Interested in working on a tiny, beautiful island? Herm is looking to add to its seasonal team for 2026. Please submit a letter and an up-to-date CV telling us what experience you are bringing to this role. We look forward to hearing from you! Contract Type: Seasonal/Fixed Term Start Date: Various from April to May End Date: Various from September to December End Date: Various from September to December Department: The White House Hotel Hours per Week: Between 35 56 hours, flexibility required Salary: £17.00ph Benefits: Flat 20% Income Tax rate over personal allowance, plus low Social Security rate Zero VAT Competitive board & lodging rates Free ferry travel between Herm and Guernsey Staff discounts on-island via Loyalty account Preferential accommodation rates for Friends and Family outside of Peak Season Stunning beaches with exceptional sea swimming / kayaking / SUP opportunities On the job training to include Level 2 Food Hygiene certification Who we are looking for People who bring a positive, can-do attitude to every shift People who really enjoy working in a team People who take pride in themselves, their surroundings and their work People who thrive in busy environments Role Profile The Sous Chef will be responsible for day-to-day culinary operations in our kitchen, including menu creation, food purchasing, and maintenance of quality standards. You will assist the Head Chef with the running of a successful kitchen, supporting and guiding your kitchen team. Key Tasks & Responsibilities Directing the food preparation process and delegating tasks Cooking and preparing high-quality dishes Assisting the Head Chef to create menu items, recipes and develop dishes Supervising all kitchen stations Supervising, motivating and working closely with other Chefs of all levels Being responsible for health and safety Being responsible for food hygiene practices Ensuring food quality and excellent standards are maintained for all dishes created Assisting with determining food inventory needs, stocking and ordering Ensuring all work is undertaken within any specified timeframes. To take accountability of own projects, tasks and deadlines. Work with line manager to ensure the business complies with all Health & Safety, and other statutory requirements Operate in line with the policies, processes and procedures implemented by the business. Any other reasonable request from your Line Manager or member of the Senior Management Team Experience Minimum 2 years relevant experience as Sous Chef in similar establishment Skills Good knowledge of all food production sections Ability to produce good quality food Good oral communication Team management skills High level of attention to detail Adaptability to change and willingness to embrace new ideas and processes Ability to work unsupervised and deliver quality work TPBN1_UKCT

Accommodation Manager - Unity Square Permanent Role Overview The Accommodation Manager is responsible for the successful operational, commercial, and compliance performance of a portfolio of student and residential accommodation sites. Reporting directly to the Regional Operations Manager, the role plays a critical part in delivering an exceptional resident experience, driving strong occupancy and commercial outcomes, maintaining robust debt management processes, and ensuring full compliance with all regulatory and company standards, including the ANUK/Unipol Code of Standards. The role has overall accountability for the day-to-day operation of the sites, ensuring consistency, efficiency, and adherence to company policies and procedures at all times. The Accommodation Manager will lead and support on-site teams to deliver safe, well-maintained, and professional environments, ensuring that maintenance, cleaning, and security standards are consistently achieved. Regular site audits and operational reviews will be undertaken to identify risks, opportunities for improvement, and best practice, while accurate operational records and reporting across all sites will be maintained. A core focus of the role is resident experience. The successful candidate will drive a culture where resident satisfaction is central to all activity, ensuring that teams provide professional, timely, and solution-focused customer service. Resident feedback will be actively monitored, with improvement plans implemented where required, and the role will support the effective management of complaints, disputes, and welfare-related matters. Strong relationships will be maintained with student bodies, universities, and local partners to enhance engagement and reputation. From a commercial perspective, the Accommodation Manager will be responsible for driving strong occupancy performance through effective marketing, sales, and retention strategies. Working closely with the Head of Operations and central teams, the role will support the implementation of pricing strategies and monitor market trends. Oversight of site events, viewings, and resident engagement activities will be required to support retention, alongside regular monitoring and reporting on occupancy, revenue, and cost performance across all sites. The role also carries responsibility for debt management and income protection. This includes leading robust rent collection processes, ensuring adherence to company credit control procedures, and managing the timely escalation of arrears. The Accommodation Manager will support teams in handling difficult conversations with professionalism and clarity, while providing accurate reporting on debt performance and driving proactive recovery plans. Ensuring full compliance is fundamental to the role. The postholder will ensure that all properties comply with health and safety, fire safety, GDPR, and accommodation-related regulations, and that daily operations are fully aligned with the ANUK/Unipol Code of Standards. All documentation, processes, and resident communications must reflect best practice and company expectations, and the role will lead site teams through audits and inspections as required. Strong people leadership is essential. The Accommodation Manager will provide clear, positive leadership to on-site teams, promoting a culture of professionalism, accountability, and continuous improvement. Responsibilities include recruitment, onboarding, training, and the ongoing development of staff, alongside regular one-to-one meetings, performance reviews, and coaching. The role will model company values and ensure consistently high standards of behaviour, communication, and conduct. The successful candidate will act as an ambassador for the business, demonstrating integrity, sound judgement, and a calm, solution-focused approach at all times. They will encourage open communication, staff engagement, and a supportive working environment, while showing resilience and adaptability in a fast-paced operational setting. Building and maintaining strong working relationships with colleagues, partners, and residents will be key to success. Applicants will bring significant experience within accommodation, property, hospitality, or operational management, with experience of managing large or multiple sites preferred. A strong understanding of compliance requirements and operational best practice is essential, alongside proven experience in debt management, credit control, and income recovery. The role requires excellent leadership, communication, and stakeholder management skills, strong commercial acumen with the ability to drive occupancy and revenue performance, and confidence using Microsoft Office and property management systems. Flexibility is required, including the ability to travel between sites where necessary. TPBN1_UKTJ

Engineering is the department that keeps everything working perfectly at The Ned. This isnt always easy. Our building was originally designed as a bank, not a hotel, which makes the role both complex and endlessly interesting. The Engineering team plays a critical role in ensuring The Ned delivers a seamless experience for members, guests and team members, every day. Do you want to join one of the best places to work in hospitality? Whats the role? Head of Engineering (Food & Beverage) About The Ned The Ned and Neds Club are a global collection of hotels, clubs, spas and restaurants for like-minded individuals to meet, work and have a good time. The Ned launched in 2017 in the heart of the City, in the former Midland Bank headquarters. The Ned City of London houses Neds Club, a private members space, gym and rooftop, alongside a public spa, ten restaurants and bars, and 250 hotel bedrooms. Reporting into the Engineering and Facilities Director, you will: Lead all engineering activity across kitchens and food and beverage outlets, ensuring equipment reliability and minimal operational disruption Take ownership of preventative, reactive and emergency maintenance for all F&B assets, plant and systems Prioritise, plan and supervise engineering workloads and third-party contractors to ensure fast, effective resolution of issues Ensure statutory compliance across all kitchen operations, including gas safety certification, ductwork cleaning and asset testing Maintain accurate, up-to-date records for all kitchen and F&B equipment, including condition, downtime and maintenance history Support operational teams by responding quickly to issues during service, understanding the pressures of live F&B environments Develop the engineering teams technical capability through training and hands-on leadership, increasing in-house repair capacity Work in close partnership with culinary and F&B leadership to anticipate issues and support future operational needs Plan a detailed 'replacement' schedule for equipment in each Kitchen with the Executive Chef, F&B Director and Director of Engineering and Facilities, obtain costs for replacing equipment in the Capex budget What The Ned can give you: Salary of between £60,000 and £65,000, dependant on experience, plus service charge Private medical insurance from Vitality Every house membership at Soho House Complimentary meals in our friendly team restaurant, Neddys, including monthly payday breakfast Learning and development programmes to support your long-term career progression Exclusive rates at The Ned for staying and dining, for you, your family and friends Wellbeing and health benefits including Reward Gateway and Stream, with access to gym, shopping and cinema discounts Your birthday off after one year of service, plus additional holiday with length of service Paid volunteer day Regular social events, including the annual pool party Employee assistance programme with 24/7 advice and support Reward and recognition initiatives What you can bring to the role: Youll bring strong experience managing engineering within a high-volume food and beverage environment, where downtime is not an option and service never stops. Youll be technically confident, highly organised and calm under pressure, with the ability to make fast, practical decisions that keep kitchens running safely and efficiently. You understand the commercial and operational realities of F&B and know how to work collaboratively with chefs and operators to support service delivery. Youll also be a capable people leader, developing your teams skills and confidence while setting clear expectations around standards, safety and accountability. This position requires a flexible schedule, including availability for evenings and weekends when necessary and accommodating the needs of the business. At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality. Please let us know of any specific needs you may have during your interview. All candidates must have the right to work in the UK to be considered for this role. #lovethened TPBN1_UKCT

Hell's Kitchen Junior Sous Chef The Cumberland Contract: Full Time Payment: Salaried Salary: £32,000 per annum + tronc (circa £6.00 per hour) Inspired by the hit television series created by Michelin starred chef Gordon Ramsay, Hell's Kitchen (London) is an immersive dining experience that captures the energy and excitement of the iconic television show and delivers it directly to the table. Designed to transport guests straight into the heart of the action, the restaurant blends theatrical flair with culinary excellence and exceptional service, while pairing outstanding food and drink with world class service. Recreating the tension of the show's famed red and blue open kitchens diners witness the precision and intensity behind every dish, as well as a contemporary bar showcasing the latest trends in mixology. The menu features signature, show-inspired creations such as the legendary Beef Wellington, Pan-Seared Scallops, and Sticky Toffee Pudding, each prepared with the same passion and perfection expected from the show's world-class chefs. More than a meal, Hell's Kitchen offers guests a front-row seat to the ultimate dining performance in one of London's most sought-after locations, The Cumberland champions the city's cultural and music scene, inspired by its rich history of housing music legends. What you'll be doing As Junior Sous Chef, you'll be a key leader within the brigade, supporting the Head Chef and Sous Chef to deliver exceptional food standards, flawless execution and a kitchen culture built on pride, pace and professionalism. This is an extraordinary opportunity for a driven chef ready to step up, refine their craft and grow within a world-class, high profile, high volume dining environment. You can expect to be: Supporting the Sous Chef and Head Chef in the day-to-day running of the kitchen Leading sections during service, ensuring consistency, quality and presentation at all times Coaching, developing and motivating junior chefs, fostering a positive and inclusive kitchen culture Ensuring dishes are prepared and delivered in line with Hell's Kitchen brand and menu standards Maintaining high standards of food hygiene, health & safety and allergen compliance Supporting stock control, ordering and waste management to meet food margin targets Stepping up to lead services in the absence of senior chefs when required What you'll bring Previous experience as a Senior Chef de Partie or Junior Sous Chef in a premium or fine-dining environment A passion for food, technique and continuous improvement Strong leadership potential with a calm, confident approach under pressure Excellent attention to detail and pride in delivering consistently high standards A team-focused, adaptable individual who thrives in a fast-paced kitchen A desire to develop your career within a bold, high-profile culinary brand What you'll get in return As well as all the things you'd expect from us, such as great staff areas to recharge in, wholesome meals on duty, pension and healthcare schemes, we'll take care of you at every step of your journey so that you can take care of our guests. In fact, we're so committed to this that our ‘People Promise' sets out how you can expect us to support you at every step of your application and your career with us. Whether that's your career development and progression, your physical, mental or financial wellbeing, and recognising (and rewarding!) a job well done. Career Development & Growth - We're here to support your journey, whatever that may look like. Our award-winning Academy will help you navigate your tailored career pathway with the tools and development designed for you to grow and to unlock your unique potential. Financial Wellbeing – You work hard, so we'll always help your money work hard for you! Some of the great things you can take advantage of include: Wage Stream – You'll be paid monthly, but have access to your earned salary before payday should you need it Discounts & Perks – Savings on 1000's of retailers, dining, hotel stays, and much more for you and those close to you Refer a Friend – Earn up to £1000 when friends join our team Interest-Free Loans – Season ticket loans to make commuting easier Mental & Physical Well-being - We're here to support your well-being, whenever and wherever you need it. On-Site Mental Health First Aiders 24/7 Employee Assistance Line – Free, confidential advice Be Well Platform – Our Online fitness and wellness resources Gym Discounts & Cycle to Work Scheme Recognition & Community – We're proud of everything we achieve, so we always celebrate our extraordinary team and culture. ‘Wonderful People' Awards – Monthly, quarterly, and annual recognition Social & Seasonal Events – Fun, inclusive celebrations People Council – A platform for every voice Paid Volunteering Days – Give back to causes close to you At Clermont Hotel Group everyone is welcome. We are committed to having an inclusive and diverse workplace and strongly encourage people from all backgrounds, identities and experiences to apply for roles with us. TPBN1_UKCT

Chef de Partie Whats in it for you? £14.58 plus service charge incredible perks and benefits Holiday allowance starting at 20 days and increasing with length of service up to 27 days 8 bank holidays Excellent service charge added to your salary every month. Professional, award winning learning and development opportunities from day one. Fantastic recommend a friend and family bonus scheme worth up to £600. Enhanced paid maternity leave & paternity leave. 50% off on food and 25% off on beverages in any Red Carnation Hotels F&B outlets. Discounted accommodation rates at Red Carnation Hotels worldwide. Two paid volunteering days each year, because we care about our community. Access to immediate Employee Assistance Programme, because we care about our employees. Vibrant hotel recognition events every month and hotel-based incentives (Employee of the Month / Manager of the Quarter). Social and team building events per hotel. Global Employee Appreciation Party, where we get to celebrate our incredible teams. Free meals on duty. Complimentary uniform and dry-cleaning services. We are looking for a passionate and skilled Chef de Partie to join our culinary team. This part-time position reports to the Executive Chef and Head Chef, offering the chance to make a real impact in delivering unforgettable dining experiences in a luxury setting. Hours can be discussed on interview. Location: The Chesterfield Mayfair Hotel Employment type: Part-time - flexible hours The Red Carnation Hotel Collection is proud to be recognised as an industry leader in hospitality and people development. We were named Best Employer at the 2025 Cateys and received the prestigious AAs Hotel Group of the Year award for 2024. We are especially proud of our dedication to developing our people, having received the Princess Royal Training Award three times (2017, 2020, and 2023) from HRH The Princess Royal and City & Guilds. Our commitment to excellence has earned us multiple accolades including Top Employer in the United Kingdom for both 2024 and 2025, a certification of our outstanding employee conditions and commitment to workplace excellence and Sustainable Business (2023) at The Cateys. The Chesterfield Mayfair Hotel is a four-star boutique hotel in the heart of exclusive Mayfair. Some of its features include 107 bedrooms as well as seven different event spaces, a Butlers Restaurant, a Terrace Bar, Stanleys Rooftop Bar, and a Conservatory, where we offer our guests a welcoming, friendly atmosphere and exquisite food and drink. Key Responsibilities as a Chef de Partie: Deliver exceptional dining experiences for guests, ensuring dishes are of the highest quality. Work closely with the Head Chef in planning menus and preparing food. Follow recipes and presentation standards consistently and precisely. Maintain portion control and minimise waste to uphold profitability and sustainability goals. Monitor food stock levels and ensure product quality aligns with hotel standards and occupancy. Supervise and support junior chefs and kitchen porters in their daily tasks. Mentor team members on Red Carnation culinary standards and creative presentation techniques. What are we looking for? Proven experience working as a Chef de Partie or in a similar role or a luxury hospitality setting. A genuine passion for food and presentation, with a strong eye for detail and a commitment to excellence in every dish. A strong understanding of food safety, hygiene, and allergen procedures, with relevant certifications being an advantage. Excellent organisational and time management skills, ensuring service runs smoothly even during busy periods. The ability to lead and mentor junior kitchen staff, supporting the development of a collaborative and motivated kitchen team. A proactive and adaptable approach, with the flexibility to meet the changing needs of the business and team. The ability to stay calm under pressure, showing resilience and a positive attitude in a dynamic environment. Red Carnation Hotels is an Equal Opportunities Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We electronically scan and store a copy of your passport/visa and/or ID card to gain a clear indication of the authenticity of the document and establish the Right to Work in the UK TPBN1_UKCT

The Role is responsible for the overall management of the kitchen operation, including food production, staff supervision, menu execution, food safety compliance, stock control, and maintaining consistent food quality standards. The role ensures that all food produced meets organisational, safety, and customer expectations. Key Responsibilities Kitchen Operations Lead and manage daily kitchen operations Ensure consistent preparation and presentation of all dishes Maintain portion control and product consistency. Oversee food preparation, cooking, and finishing processes Ensure production schedules are followed. Team Leadership Supervise kitchen staff and assign duties Train staff in recipes, cooking techniques, and kitchen procedures. Monitor staff performance and provide guidance. Support recruitment and onboarding of kitchen staff Maintain a positive and professional kitchen environment. Food Safety and Compliance Ensure compliance with UK Food Safety regulations and company procedures. Maintain HACCP and SFBB documentation Monitor hygiene standards and cleaning schedules. Ensure correct food storage, labelling, and temperature control Support EHO inspections and audits. Menu and Product Control Ensure recipes and SOPs are followed consistently. Support menu development and product standardisation Monitor food quality and presentation standards. Ensure allergen controls are followed Stock Control Ensuring all incoming stock is checked for quality and shelf life before use Wastage reduction and documentation Ensuring all products are properly labelled to facilitate FIFO Batch Control and Storage Optimisation Predictive Ordering Required Skills and Qualifications Minimum of 3 years experience as a Head Chef, Kitchen Manager or in a similar culinary management role. Extensive background in food production across African Cuisines. Minimum of a Level 3 Food Safety and Hygiene Certificate Experience with basic budget management, invoicing and financial reporting. Strong team management skills with the ability to motivate staff and foster teamwork. Excellent communication and interpersonal abilities. Solid understanding of food safety regulations, Stock Control and best practices in kitchen hygiene. Proficiency in basic management software and Microsoft Office Suite. Strong organisational and problem-solving skills. Ability to work in a fast-paced environment and adapt to changing priorities. Preferred Qualifications Customer-focused approach with an eye for sales opportunities and trend awareness. Level 4 Food Safety and Hygiene Certificate or above Bachelors degree in Food Science and Nutrition, Diploma in Culinary Arts or in a relevant field or equivalent experience Benefits: Employee discount Employee account Excellent wellbeing support Free Onsite Parking Customised Learning and Development Plan Language: English (required) TPBN1_UKTJ

A Pakistani Curry Chef is responsible for preparing authentic, high-quality Pakistani dishes, specializing in complex masalas, gravies, karahi, and tandoori items . Key duties include managing the curry section, controlling stock, adhering to food hygiene (HACCP) standards, and assisting in menu development. Extensive experience in traditional Pakistani cuisine is required. Key Responsibilities Cooking & Preparation: Expertly prepare, cook, and present authentic Pakistani curry dishes, including Lahori, or Karachi-style specialties. Spice & Gravy Expertise: Skillfully blend spices and prepare base gravies, masalas, and sauces. Tandoor/Grill Handling: Manage tandoor ovens for Naan, and prepare skewered meats (kebabs). Menu Development: Collaborate with the Head Chef to innovate dishes and improve menu offerings. Inventory & Hygiene: Monitor ingredient stocks, manage wastage, and adhere to strict food safety and hygiene (HACCP) standards. Kitchen Management: Maintain a clean work area, supervise junior staff, and ensure timely food delivery during busy service hours. Required Skills & Experience Experience: Proven experience as a chef, with in-depth knowledge of Pakistani culinary techniques. Passion for Flavours: Deep understanding of traditional spice profiles and slow-cooking methods. Physical Stamina: Ability to work in a fast-paced environment for extended hours. Team Player: Excellent communication skills and ability to work under pressure. Typical Working Conditions Full-time positions, often requiring weekend and evening availability. High-pressure kitchen environment with heavy lifting and long periods of standing. PLEASE APPLY ONLY IF YOU ARE FROM PAKISTANI RESTAURANT/CUISINE AND ARE IN UK, either settled or skilled worker visa holders only TPBN1_UKCT

Description Monday to Friday position, no weekends or bank holidays Experience in fine dining within a corporate environment is essential for this role. Were a multi award-winning contract catering company, with a team of trained foodies serving over 45,500 satisfied customers every day. We now have an exciting opportunity for an experienced Sous Chef to join our team. Producing and developing the highest standard of food within the required time and financial targets, youll step into the Head Chefs shoes when required. You also have ideas of your own, and will be keen to develop new initiatives to improve standards. Enthusiastic about food, youll research innovative ideas and contribute to all areas of food production, from menu planning capturing food trends, to delighting our customers. An effective communicator, youre a professional who promotes team spirit, company culture and can switch the speed of your work when the business needs you to. With a strong customer focus, youll gain valuable feedback to measure success and be committed to continuous learning by attending workshops and forums. And while your kitchen management skills may be at a basic level, youre ready to improve and grow. With relevant experience and educated to C & G 706 1 & 2, NVQ or equivalent, youll have Food Safety and Health and Safety certificates at level 2, and be confident in your working knowledge of COSHH & HACCP. 2 years experience working in in a similar size operation would be an advantage, along with some experience in supervising others. bartlett mitchell are committed to supporting your future career and training options. Our benefits include: • An annual day off for your birthday! - Monthly masterclasses with Michelin-starred chefs. - Fully funded development courses ranging from levels 2 to 7. - Discounts and cashback at a wide variety of retail and leisure outlets. - Cycle-to-work scheme. - Freedom Friday a paid day off to volunteer at a charity of your choice. - Free lunch every workday! - 24/7 access to the Mental Health Charter App. - Enhanced parental leave benefits. - Paid leave for fertility treatments. - Grandparent leave to support your loved ones with their new arrival. Explore all benefits and more by visiting BM Caterers website TPBN1_UKCT

Sous Chef | Barrafina Restaurant | Soho, London Barrafina is a highly awarded Modern Spanish bar Restaurant in London, serving the highest quality seasonal ingredients. The guests eat and drink on a beautiful marble-topped bar where and watch the chefs at work. The front of house teams work around the bar, creating an energetic and uniquely enjoyable service. The cuisine is authentic and exceptional, our Chefs create a new menu daily based on the freshest produce that comes through the door. Barrafina also hosts a quarterly event, Barrafina Invita showcasing the exceptional culinary talent from all over Spain and the rest of the world. Meaningful Rewards at Harts Group Sous Chef Salary of up to £46,397 based on 48hrs per week, plus potential bonuses 50% Off all Food & Drink across all Harts Group Sit down meals with you and your team Company trips to meet our Top suppliers in Mexico, Spain and across the UK Increasing holiday allowance on top of your 28 days paid holidays Monthly food & drink tastings to keep your tastebuds busy Career development, 1-on-1 coaching and training opportunities Enhanced Maternity & Paternity packages Access to Wagestream Platform where you can access your wages early and manage your money Learn a new language with access to Babbel language courses A paid volunteering day to support our communities and causes that matter to you Cycle to Work Scheme Access to Hospitality Action to support your wellbeing in and out of work CODE membership with amazing discounts in the Hospitality Industry Test drive our new openings, you are invited to a brilliant meal with the teams from our other Restaurants Working with a great group of individuals where you can be yourself and enjoy your career Harts Group Way Were excited to hear from candidates who bring curiosity, commitment, and a passion for Hospitality. We believe in creating an inclusive, diverse, and equal workplace where everyone is valued. In return, we offer competitive salaries, opportunities for career development , and continuous training, all within a supportive and friendly team where camaraderie and mutual respect are at the heart of everything we do The Sous Chef Role Experience of at least 2 years in a similar role at a fast paced and quality restaurant Provide supportive guidance and training to all Chefs and kitchen teams Coordinate and unify production, line cooking, food preparation and plating Run and lead positively a large team of Chefs Ensure communication between back and front of house Maintain operation and health and safety and hygiene standards Collaborate with Head Chef with specials on a weekly basis At times the role will require to step in and cover any junior position in the kitchen Provide level-headed and creative approach to people management Assist Recruitment needs, trials, onboarding, and drive staff retention Harts Group is a community of talented individuals, creating award-winning food, drink and offering industry-leading service. The portfolio includes Barrafina, Parrillan, Quo Vadis, El Pastor Restaurants, The Drop, Two Drops and Bar Daskal in London Apply for the Sous Chef role today and a dedicated member of our talent team will be in touch. TPBN1_UKCT

Hotel Café Royal is an iconic 5-star luxury hotel located in Central London, featuring 159 rooms and suites, 3 renowned restaurants, 1 stylish bar, and an award-winning luxury spa. Our food and beverage offerings include the Gallery, our breakfast restaurant and lounge; Café Royal Grill, an afternoon tea lounge and a la carte restaurant with a rich history; and Cakes & Bubbles, a collaboration with Michelin-starred pastry chef Albert Adri. In addition, we host prestigious banqueting events and cater to a wide range of guest experiences. The Role: We are seeking an experienced Pastry Sous Chef to join our esteemed culinary team. You will assist in leading our dedicated pastry team, which consists of nearly 20 chefs, including 3 bakers. You will work closely with our Head Pastry Chef to oversee all pastry operations across our outlets, events, and banqueting functions. You will help to ensure the highest standards of quality, creativity, and presentation for all pastries, desserts, and baked goods, while maintaining a smooth and efficient kitchen operation. Key Responsibilities: Assist in overseeing the daily operations of the pastry kitchen, managing a team of pastry chefs and bakers. Support the creation and execution of innovative pastry and dessert menus for all outlets, including the Gallery, Café Royal Grill, Cakes & Bubbles, and banqueting events. Ensure the consistent delivery of high-quality products, with a focus on creativity, precision, and presentation. Assist in managing food production, from ingredient sourcing to preparation, ensuring food safety and hygiene standards are upheld at all times. Collaborate with the Executive Pastry Chef to develop new dessert concepts and seasonal offerings, incorporating current pastry trends. Supervise the teams performance, providing training and mentorship to junior chefs to enhance their skills and creativity. Monitor stock levels and assist with ordering supplies and inventory management, ensuring cost control without compromising quality. Work closely with the banqueting and events teams to design custom dessert menus tailored to clients needs. Assist with scheduling and ensuring the team is flexible and able to meet the demands of the hotel, including special events and peak periods. Maintain a positive working environment, promoting teamwork and a culture of excellence. Requirements: Previous experience as a Pastry Sous Chef or Senior Pastry Chef within a luxury hotel or high-end restaurant is essential. Strong leadership skills with the ability to manage and inspire a large team of pastry chefs and bakers. A creative flair for developing innovative and visually stunning desserts and pastries. Experience with chocolate and amenities is required due to the hotel's high standards and guest service. Excellent knowledge of pastry techniques, ingredients, and current pastry trends. Strong organizational skills with the ability to work under pressure and manage multiple tasks simultaneously. Flexibility to work varying shifts, including weekends and evenings, based on the needs of the hotel (typical shifts include 8am to 6pm and 1pm to 11pm). Strong understanding of food hygiene and health and safety regulations. Passionate about delivering exceptional guest experiences and creating memorable dessert moments. The Benefits: Pay of up to £48,000 per year including service charge Access to heavily discounted friends and family rooms rates Two complimentary rooms nights per year (after 1 year of employment) Up to 50% colleagues discount in all our food and beverage outlets Colleague wellness sessions in our Akasha spa each month including osteopath, podiatrist, yoga and fitness classes (as well as staff discounts on spa treatments) Regular social events, including our infamous Summer Party (August) and Black-Tie Annual Awards dinner (January) Christmas celebrations, including colleague lunch, childrens party and Christmas gift Automatic membership of the companys life assurance scheme from day one Generous discounts on retail and dining in Central London through the West End Club app Mental health support including Employee Assistance Programme (EAP) and mental health champions in all departments TPBN1_UKCT

Job Overview To manage the London Showroom, office and meeting room on a day to day basis providing a high level of customer service for the Exec Co Team, Head of Wholesale as well as Key/ Account Managers and all visiting colleagues and customers. Provision of admin support to the UK & ROI Sales & Operations team where relevant Dimensions Manages operational budget for UKROI London Office and showroom No direct UKROI wholesale P&L responsibility however role is instrumental in supporting sales team in driving revenue, net achieved margin/ profitability People: Stakeholder management within region across wholesale sales, operations & merchandising Advanced stakeholder management across wider business across all levels from Board to facilities in the use and requirement of London showroom & office space Impact: Perception of the brand directly impacted by the smooth running of the showroom & ensuring all H&S and regulatory checks are completed and recorded Perception of the brand B2B in wholesale account support and through accurate and timely admin and seasonal tasks Supports sale s team performance against commercial targets, net profit contribution Financial & account sell through Fundamental in facilitating efficient ways of working to encourage profitability, growth & best in class customer service Responsibilities Drive strong perception of Clarks brand to all wholesale customers and external visitors in the UKROI London Showroom and Office Deliver reception, administrative and support services for all areas enabling effective meetings Manage the seasonal sample and showroom coordination, set up, as well as any change over - ensuring a regimented management and planning Coordinate the showroom space for all end uses- predominantly UK and European sales launches, key account appointments and UK selling, as well as all events held in the space including board and shareholder events and meetings. Ensure the efficient running of the London showroom & office managing facilities, maximizing efficiency & return on investment Liaise with landlords of London and with service suppliers on day-to-day building management issues, maintaining communication with Properties and IT teams as appropriate and attend quarterly resident meetings Carry out Health and Safety requirements including fire warden responsibilities for the London premises, teams and visitors to deliver legal requirements and a safe working and selling environment. Manage all post, deliveries and telephone enquiries and priorities actions, using initiative and judgement regarding the relevant person to respond Provide administrative support to Head of Sales including the coordination of centralized documentation for the sales team to drive UKROI wholesale efficiencies Provide administrative support for the wider sales team (purchase orders, expenses, holidays, attendance records and locations) to enable team to focus on selling and driving growth Support wider region teams with required actions to deliver great service to all third parties in use of London showroom & office space Qualifications Good interpersonal skills and ability to deal effectively with colleagues at all levels as well as represent the brand to our wholesale customers Previous experience of providing administration support at a Senior Level Confident style with experience of handling sensitive information in a confidential manner Ability to work autonomously and manage own workload Excellent IT skills, with comprehensive knowledge of Microsoft office (including experience of SAP, excel and PowerPoint packages); A strong understanding of the Clarks brand, product and business as well as wholesale channel Good communication skills, able to articulate in a clear and concise style both orally and in writing Good time management skills and ability to prioritise Disciplines and Field Administration, Wholesale Operations, Customer Services, Sales Disclaimer This document describes the general nature and level of work only. It is not designed to cover an exhaustive list of all skills, activities, duties or responsibilities that are required of the employee for this job. Other activities, duties, and responsibilities may be added at any time. This description may be changed at the companys discretion at any time, with or without notice. TPBN1_UKTJ

Regional Chef Manager - Midlands and North Location: Field-based, covering Birmingham, Liverpool and Selby Salary: Up to £33,000 per annum plus car allowance Working Pattern: Permanent Full-time, field-based 5 days over 7 including weekends with occasional overnight stays For more information about careers at Dine Contract Catering and our benefits please visit: Careers at Dine Contract Catering We're looking for a Regional Chef Manager who can do more than cook. As a key member of our operational leadership team, you'll bring culinary expertise, commercial acumen and people leadership together to deliver food excellence across multiple sites. This is a role for a hands-on, strategic leader who's as comfortable in a kitchen as in a client meeting. Someone who can coach and inspire chefs, build strong site relationships, and ensure consistency, innovation and compliance across the region. What You'll Be Doing: Lead and support kitchen teams across your regional patch to deliver exceptional food and service every day. Drive consistency and quality in menu delivery, presentation, and food safety across all sites. Develop and mentor Chef Managers and kitchen teams, supporting their growth and performance. Partner closely with Site Managers, Clients, and Central Support Teams to enhance standards, drive innovation, and deliver commercial success. Monitor and manage key operational metrics including food costs, labour, waste, and GP to ensure commercial efficiency. Ensure full compliance with food safety, health & safety, and company policies across all locations. Champion culinary excellence and continuous improvement, introducing new ideas and initiatives that elevate our food offer. What You'll Bring to the Table: Proven experience in a Chef Manager or Head Role role with multi-site responsibility. A strong culinary background with a passion for exceptional service. Inspirational leadership skills. You develop teams, build engagement and lead by example. Excellent client relationship management and communication skills. Strong understanding of food safety, compliance and kitchen operations. Strong financial and operational understanding, confident with budgets, cost control, and performance reporting. A full UK driving licence and flexibility to travel regularly across the region. Why Join Us? We offer a dynamic environment where no two days are the same. You'll have the autonomy to shape culinary standards across your region while being supported by a passionate central team. We also offer exciting culinary development pathways for you and your teams, from hands-on mentoring to recognised qualifications, so you can continue to grow your skills while inspiring others to do the same. #DINE Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Who are we? Maison Estelle is a private members club set in a Grade I-listed Georgian townhouse on Grafton Street, Mayfair. A hosted home, bringing people together that have plenty to say and nothing to prove. A new school club (no rules), with old school values of personalised service and discretion. We are looking for a motivating Sous Chef to join our culinary team based in our Pantry kitchen. The on target earning potential for this role is £56,000 per annum based on a 45 hour contract - comprising a base salary of £39,155 per annum plus a qualified estimate of £17,000 in gratuities and service charge*. Please note this is a projected tronc and OTE. We are recruiting for a Sous Chef within our Pantry kitchen. Our Sous Chef works alongside Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. You will provide meal quality and consistency by following designated recipes. What you will do: The key responsibilities for this role will include but are not limited to: As a Sous Chef, you will support the Head Chef and Senior Sous Chef in day-to-day operational management of the kitchen. Managing the kitchen staff and leading a team of chefs in cooking and preparing meals, including checking food quality, and overseeing cooking techniques. Training new kitchen staff members when required. Ensuring the highest possible standard of presentation & cleanliness in all areas of the kitchen (both in the kitchen itself and & back of house areas). Maintaining a clean and orderly cooking station. Supporting and participating in activities, which may serve to improve our operations or the efficiency of the business. Ensuring all dishes are prepared to the highest standard with the utmost care in presentation. Ensuring that, in general, all stock is secure and there is no stock loss from the Kitchen. Complying with procedures ensuring all Health and Safety and Food Hygiene requirements are compliant with current legislation and ensuring temperature records and food labelling are recorded and up to date. Suggesting changes or improvements increasing accuracy, efficiency, cost reductions and to improve members experience. Having good communication skills and proficiently, liaising with all departments on an ongoing basis; close relationships with front of house operational teams. Who are we looking for? Proven experience as a Sous Chef in a luxury / lifestyle multi-outlet food and beverage operation. You are an inspiring leader who relishes taking responsibility for running culinary teams and departments. Confident in using purchasing, health and safety and food safety, payroll and rota systems. Stays up to date with current food trends and best practices. Must be able to work flexibly including evenings and weekends due to the operational hours of the club. Excellent communication skills and comfortable talking to colleagues, senior management and coming front of house to talk to members. A genuine passion for hospitality and hosting. Whats in it for you? At Estelle , we prioritise your well-being and growth, offering a range of perks to enrich your experience. Enjoy exclusive staff rates and biannual socials. Nurture your well-being with stocked colleague spaces and staff food. Engage in forums shaping The Estelle Way. Join us for a fulfilling journey where you are valued , supported , and celebrated . Here at Estelle, we want to create a unified culture and sense of belonging across both Estelle Manor and Maison Estelle. We have a range of perks and benefits at your fingertips: Biannual company socials plus smaller social and sports groups. Exclusive staff rates and F&B discounts across Ennismore brand. Birthday day off. Goes without saying, but we will feed you during your shift. Added protection of our pension, health cash plan and life assurance schemes. 28 days holiday, inclusive of bank holidays, which increases with length of service. Recommend-a-friend bonus scheme. About gratuities & service charge: Gratuities (tips) are paid on a pro-rata basis regardless of your role. TPBN1_UKCT

Location: Cabotte Contract: Full-time, permanent Hours: 48 hours/week Reports to: Head Chef / Executive Chef Role Summary As Sous Chef at Cabotte, you will support the Head Chef in delivering consistently high standards of food quality, service, and kitchen operations. You will lead by example on section, maintain strong kitchen discipline, and help drive training, organisation, and food safety. Youll be a key part of maintaining Cabottes culinary identity while ensuring smooth day-to-day execution. Key Responsibilities Kitchen leadership & service Run service confidently and support the pass, ensuring timing, quality, and consistency. Lead and motivate the brigade, setting standards for pace, cleanliness, and professionalism. Step in as acting Head Chef when required (day off cover, holidays, etc.). Ensure prep lists, ordering, and section readiness are accurate and delivered on time. Food quality & standards Maintain portion control, presentation, seasoning, and consistency across all dishes. Contribute to menu development, tastings, specials, and continuous improvement. Ensure minimal waste through good stock rotation, accurate prep, and disciplined ordering. Operations & administration Support ordering, stock control, and supplier communication as directed by the Head Chef. Help manage GP targets and ensure recipes/specs are followed. Ensure compliance with HACCP, allergen controls, and food safety requirements. Oversee cleanliness standards and daily/weekly deep-clean schedules. People & training Coach and develop CDPs/commis: knife skills, prep methods, station organisation, and service standards. Support onboarding and training plans for new starters. Maintain rota discipline and support the Head Chef in day-to-day staffing needs. What Were Looking For Essential Proven experience as a Sous Chef (or strong Junior Sous ready to step up) in a quality, fresh-food kitchen. Strong knowledge of classic techniques and high standards of execution. Calm under pressure, organised, and able to lead during busy service. Solid understanding of food safety, HACCP, and allergen management. Right to work in the UK and good spoken English (kitchen-level communication). Desirable Experience in modern European/French cuisine and a fine-dining or premium casual environment. Strong butchery/fish skills and confident sauce work. Experience supporting stock/ordering/GP and training junior chefs. What We Offer Competitive salary + tronc 50% staff discount across our restaurants +1 day of holiday for each completed year with us (capped at 5). Regular in-house trainings and tasting opportunities. Staff meal on shift. Saturday & Sunday off. TPBN1_UKCT

WHO ARE WE Nestled in the heart of Londons prestigious Square Mile, Pan Pacific London seamlessly blends graceful luxury, innovative wellness, world-class dining, and exceptional service. Featuring 194 rooms and 43 suites, including the opulent Pan Pacific Suite, we redefine modern hospitality. Guests can unwind at SENSORY, our state-of-the-art wellbeing floor, complete with an infinity pool, advanced gym, and indulgent spa treatments. At Pan Pacific London, luxury meets excellence and we invite you to be part of it . ABOUT YOU Were on the looking for a passionate and guest-focused Pastry Chef De Partieto become a valued part of our outstanding Kitchenteam at Pan Pacific London. You bring confidence, empathy, and professionalism to every interaction, whether with guests or colleagues. Calm under pressure and committed to excellence, you strive to create memorable experiences at every opportunity. If you take pride in your work, pay close attention to detail, and consistently put people at the heart of everything you do, we would be delighted to hear from you. JOB SUMMARY As a Pastry Chef de Partie, you will be responsible for running a specific section within the pastry kitchen and ensuring the delivery of consistently high-quality pastries, desserts and baked goods. You will support the Senior Pastry Team in maintaining standards, training junior team members and ensuring the smooth day-to-day operation of your section. Y our tasks as a Patry Chef de Partie will include but not be limited to: Prepare and produce a wide range of pastries, desserts, and baked items to the highest standards. Oversee the daily operations of the designated pastry section. Ensure all food preparation is completed in accordance with hygiene and food safety standards. Assist in menu development and presentation under the guidance of the Head Pastry Chef. Maintain a clean and organized section, ensuring equipment is used safely and maintained properly. Monitor portion control, waste, and stock levels, and report shortages as needed. YOUR BENEFITS WORKING AS A PASTRY CHEF DE PARTIEAT PAN PACIFIC LONDON As a company, we take pride in our close-knit culture, commitment to development, and focus on wellbeing. Heres what we offer: Access to Mental Health First Aiders An extra day off to celebrate your birthday Cycle to Work Scheme Employee Referral Scheme Season Ticket Loan Enhanced Maternity and Paternity Policies Eye Care Voucher Scheme Social and Employee Wellness Activities Employee Assistance Programme, including 24/7 virtual GP and financial advisors Two hotel-wide social events per year, plus additional team gatherings Flexible Work Policy Complimentary dry cleaning for uniforms and work attire Reward and Recognition Programmes including Star of the Month, Manager of the Quarter, and Star of the Year Guest Experience Programme 50% Discount on Food and 25% Discounts on Beverage at Food & Beverage outlets at Pan Pacific London 30% Discount on internal spa treatments 30% Discount on Food & Beverage across Pan Pacific Hotel Group properties Friends & Family rates at Pan Pacific London and across Pan Pacific Hotels Group Complimentary meals prepared daily by our chefs Two fully paid Study Days per year (in addition to annual leave) Two fully paid Volunteer Days per year (in addition to annual leave) Career Progression, were committed to coaching and supporting your internal development within Pan Pacific Hotels Group Additional perks through YuLife Dedicated discounts with local eateries ABOUT PAN PACIFIC HOTELS GROUP Operated by Pan Pacific Hotels Group, Pan Pacific Hotels and Resorts is a global luxury brand with nearly 30 hotels and serviced suites across 22 cities in Asia Pacific, North America, and Europeincluding seven new openings by 2025. Known for sincere and graceful service, Pan Pacific is the trusted choice for guests seeking refined, memorable experiences. Join Our Family in the Heart of the City Pan Pacific London, a Forbes Travel Guide Five-Star property, is proudly located in the vibrant heart of the City. We are honoured to have received multiple prestigious accolades, including: Hotel of the Year Group (2023) | Catey Awards Hotel of the Year London (2022/2023) | AA Hospitality Awards Forbes Five-Star Rating | 2022/2023 Forbes Five-Star Rating | 2023/2024 Forbes Five-Star Rating | 2024/2025 Forbes Four-Star Rating SENSORY Wellbeing | 2023/2024 Forbes Four-Star Rating SENSORY Wellbeing | 2024/2025 Please note: All applicants for the role of Pastry Chef de Partie must have the legal right to live and work in the UK without any restrictions. Proof of eligibility will be required from all candidates at the interview stage. TPBN1_UKCT

Sous Chef Trogolo was founded from a passion for bringing the spirit of Tuscany to London, by the team behind Petersham Nurseries. Our vision is to showcase Italys finest wines, with a particular focus on Tuscany as well as other celebrated regions, alongside a seasonal menu inspired by traditional Tuscan ingredients and flavours. We also offer a carefully crafted aperitivo menu designed to complement our wine selection, creating the atmosphere of an elegant Tuscan wine bar where exceptional food, outstanding wines and genuine hospitality are central to the guest experience. What We Offer: A competitive salary package. Fresh, high-quality meals provided on shift. Uniform provided. Continuous training and professional development opportunities. Opportunity for career progression within a growing company. The chance to be part of a creative, supportive, and passionate team. 50% off Meals when dinning in our restaurant or a sister restaurant. Discounts on selected wines. Supportive work environment with a strong focus on a healthy work-life balance. 28 days holiday including bank holidays, increasing by one day per year after two years continuous service (up to a maximum of five additional days). About the Role: Key Responsibilities: Assist the Head chef with the hiring needs of the kitchen and BOH staff. Oversee all the production of menu items according to standards. Review the station production sheets to ensure production is in relation to sales. Has functional relationships with all senior management Has functional contact with service personnel and other departments. Ensure Unit is fully compliant with Health & Safety, Fire Safety, COSHH, Food Hygiene legislation etc. Maintain professional and compliant records of all, testing and test results completed in your department. To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner and to be flexible in assistingin response to business and guests needs. To display a professional, caring and anticipative attitude and approach to your work, colleagues and guests at all times Schedule the hourly staff in relation to forecasted sales. Maintain labor controls and respond to any change in sales. Maintain accurate food inventories. Rotate food as needed. Check weekly inventories for accuracy. Manage all week-end transfers and cost sheets, (food to bar, staff meals, promotional expenses etc). Maintain the kitchen recipe book and manage production, quality and consistency through its use. Correctly fill our necessary paper work on a timely basis for any accidents that occur in your unit. Schedule regular cleaning of kitchen equipment to ensure its safe, sanitary operation and to achieve its maximum operational life. Working at Trogolo means becoming part of a dynamic and supportive team. We value curiosity, collaboration and a positive attitude, and we are committed to fostering an environment where our people can learn, develop and grow. Every member of the team plays an essential role in delivering the warmth, energy and quality that define our brand. Come and be part of our team TPBN1_UKCT

Head Pastry Chef Introduction to the site and role: The Pig and Butcher is a critically acclaimed pub and restaurant where our Michelin trained Head Chef Bobby Brown takes the best British seasonal produce to the next level. We serve a wide selection of British and European beers as well as an extensive wine list sourced from family run vineyards. Our menu specialising in rustic, country style cooking. Working closely with the best farms in the UK we receive whole carcasses of rare and native breeds and butcher our meat on site. We are now looking for a talented Head Pastry Chef. You will need to be confident enough to handle yourown section and have a desire to develop newrecipes and even pitch your dishes to go onto the menu. So, if youre ambitious Head Pastry Chef whos looking for your next opportunity and a chance to tangibly progress your career, this is the perfect place for you. ________________________________________________________________________________ About you: An ambitiousPastryChef with at least 2 years experience cooking to a 3 AA Rosette standard. Take a pro-active and proud approach to running a section. Experience of working in a professional kitchen and able to demonstrate a clear understanding of Health and Safety. Good communication skills. A team player whos willing to work hard and help motivate your team to get the best results. Hungry to learn new techniques and develop your career you should be ready for a new challenge. Whats in it for you: Working alongside a supportive and experienced Head Chef who takes a collaborative approach to running his kitchen! An opportunity to make your mark and take your career to the next level. Training and developing opportunities we like to develop from within. Companywide discounts 50% off food and drink. Cycle to work and technology scheme. About Us: Operated by the award-winning Noble Inns. Each one of our sites, much like our teams, is individual and offbeat! We believe in looking after our people just as well as we look after our guests. Have a passion for developing peoples careers and promoting from within. Applicants must be passionate and take great pride in what they put on the plate and help us grow our good reputation even further. Good luck and we look forward to hearing from you. TPBN1_UKCT

About The Role: HomeServe are now recruiting for directly employed Plumbing Engineers to join our team! Location - Bromley Full Time - 40 hours per week. This includes some weekend, evening and bank holiday work Salary - £38,800 - £42,950 (salary dependent upon experience). Plus a £3000 guaranteed bonus in your first year HomeServe offers an industry leading reward package to attract the best in our field: Additional paid overtime Fantastic pension scheme including Income Protection Cover 33 days days annual leave (including bank holidays) with the option to buy, sell or carry over up to an additional week Up to £2500 Smart Tech and Home Improvements salary sacrifices to shop at Ikea and Currys, spreading the cost over 12 months Free HomeServe Cover 8 policy Employee assistance programme looking out for you and your family Company van with fuel card Use of company tools, uniform and PPE Access to our private award-winning training facility and our excellent team of field-based coaches to support your ongoing learning and development Learning and development opportunities Monthly breakfast meetings with your team to share best practices and keep in touch as well as monthly reviews with your line manager About the role: At HomeServe we put the customers' experience at the forefront of everything we do. As a Plumbing Engineer you will undertake the maintenance and repair work of plumbing systems in our customers' homes. You will provide industry leading service and help us enhance our reputation, whilst driving customer growth. About The Candidate: What you must have: Level 2 in Plumbing (if successful, copies of your certificates must be provided) 1st and 2nd fix plumbing experience Experience working as a plumber in domestic housing Full UK Driving Licence with no more than 6 penalty points Excellent customer service Proactive, 'can do' attitude Keen eye for detail and problem-solving skills At HomeServe youll be part of an open, engaged culture where everyone has an equal voice and the opportunity to get involved, as well as make a real difference in our customers' lives. You'll work in a fun, friendly and inclusive environment where people understand the value of their contribution to our goals and are encouraged to recognise a job well done. Training & Support: To help you settle in to your career at HomeServe, you will undertake our extensive training programme. Week 1 - You will attend our Head Office in Walsall Monday - Friday, where we will coverall things HomeServe, health and safety and provide you with your tools and equipment Week 2 - You will be buddied up with an experienced HomeServe Plumbing Engineer Where geographically appropriate we will pay for your accommodation and meal allowance for your induction. The next steps: If you believe you are who we are looking forward for then click apply now! It's our people that truly make what we do so special. As part of the HomeServe family your job will be to put our customers first and we will give you everything you need to make this happen. About The Company: Here at HomeServe we work hard to build an inclusive, supportive, engaging and collaborative culture that empowers all our people to do the right thing. HomeServe has got over 30 years' experience taking care of the nations' homes. From home emergency cover to one-off repairs, we're here 24/7. Whether it's plumbing, drainage, heating or electrics our home experts are ready to get the job done. TPBN1_UKTJ

We are Company of Cooks , and we believe brilliant food and drink starts with brilliant people. For over 25 years, we've been part of some of the UK's most loved cultural destinations, from historic palaces and botanical gardens to buzzing galleries and performance spaces, running the cafés, restaurants, bars and events that bring these incredible places to life. Our values - Craft, Creativity and Community - guide everything we do. They shape how we work together, how we support our partners, and how we make each guest feel welcome. If you care about food, people and doing things properly, you'll feel right at home here. Wherever we are, we do more than serve. We bring places to life through food, service and creativity, and we're looking for an Event Sous Chef to join our team in London . Location: London, W1J 7BQ Salary: £45,000 - £50,000 per annum Working Pattern: 5 over 7 days, 40 hours per week, Client-led scheduling - Earliest: ~6:00-7:00 (breakfast events) / Latest: ~23:30-00:00 finish About This Role This is a premium, multi-site operation delivering restaurant dining, private dining and large-scale events. Events range from 25-cover private dining to 400-guest standing receptions, including bowl food, finger food and seated dinners for 100-200 guests. Brigade size varies depending on the event, from small teams of three chefs and a KP for intimate functions, to a larger brigade for high-volume events. You will work closely with the Head Chefs and Senior Management Team to ensure exceptional food quality across restaurants, events and the production kitchen. This role is hands-on and event-led, requiring strong leadership, organisation and the ability to perform under pressure. You will run and execute events, support planning and logistics, and lead event kitchen teams from preparation through to service and breakdown. You will also oversee and actively support the Private Dining Room (25 covers), delivering both restaurant and event menus as part of the events remit. During quieter periods, you will support all kitchens on site, ensuring consistency and standards are maintained across the business. Key Responsibilities Support the Head Chefs in the daily management of multi-site kitchen operations Take ownership of sections or sites and deputise in the Head Chef's absence Lead event kitchens, ensuring smooth preparation, service and breakdown Deliver high-quality food consistently across restaurants, events and production Work closely with the central production kitchen to manage bulk preparation and distribution Contribute to menu development, tastings and seasonal changes Recruit, train and develop junior chefs and kitchen porters Foster a positive, professional and collaborative kitchen culture Maintain the highest food safety, allergen and hygiene standards (HACCP compliant) Support stock control, GP management, portion control and waste reduction What We're Looking For Proven experience as a Sous Chef or strong Junior Sous in a premium or high-volume environment Experience across events, multiple outlets or production kitchens (highly desirable) Strong leadership skills with confidence managing temporary or varied brigades Comfortable with flexible schedules and event-led operations Able to perform under pressure across high-volume, multi-service environments Strong knowledge of modern British, European or premium cuisine concepts Excellent understanding of food safety and compliance Passion for quality, consistency and guest experience What's in it for you? Working with Company of Cooks 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 If you are an ambitious Sous Chef looking to take the next step in a complex, premium operation with real scope for growth, we would love to hear from you. TPBN1_UKCT

All applicants must be able to provide evidence of their Right to Work in the UK. Vaild Driving Licence preferred, due to location Sous Chef ROLE OVERVIEW We are looking for a Sous Chef to join our team our fantastic Kitchen Team at The Coniston Hotel Country Estate and Spa. As part of your role, you will be involved in creating memorable meals for our guests in our 1 Rosette Restaurant, whilst catering for other dining outlets, and preparing quality, seasonal food within the hotel such as Weddings, Conferences and functions. This position is ideal for an experienced Junior Sous Chef who is looking for their next challenge. You will be responsible for, preparing high-quality food that meets the Head Chefs and the guests expectations, and ensuring that the kitchen is well-stocked and cleaned to a high standard. To be successful as a Sous Chef, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service. Reporting to : Head Chef & Senior Sous Chef MAIN RESPONSIBILITES A Sous Chef will support the Head Chef in delivering exceptional food in our 1 Rosette Restaurant and providing exceptional food for our other dining outlets. The role is made up of many varying responsibilities including: Preparing, cooking and presenting high quality dishes Assisting the Head Chef in creating menu items, and recipes and developing dishes. Preparing meat and fish. Assisting with the management of health and safety. Assisting with the management of food hygiene practices. Monitoring portion and waste control. Overseeing the maintenance of kitchen and food safety standards. Support in training and developing our current team Responsible for the kitchen when the Head Chef and Senior Sous chef are out of the business PERSON SPECIFICATION ESSENTIAL Must have a passion and love for food. Must be proactive, not reactive i.e. stopping issues before they happen, rather than putting them right after the event. NVQ Level 2 catering qualification. Previous experience as a Junior Sous chef or Senior Chef De Partie. DESIREABLE Experience of working as a Chef-de-Partie in a four star hotel. Previous experience of working in a large AA* hotel. Employee Benefits - What we can offer you We value the commitment and loyalty of our colleagues and are delighted to offer a range of benefits to show our ongoing appreciation, benefits include: £38,000 per annum Training and Development allowance 30 Minute Paid Break 28 days annual leave (including Bank Holidays), increasing with service - we value and celebrate long service. NEST pension scheme for all eligible employees. FREE Hospitality Action Employee Assistance Programme for all employees providing a range of specialist support services. Ongoing development, training and opportunities to progress. Regular rewards and recognition with monthly, annual and long service awards. Preferential membership fees for our award-winning Ndarra Spa. 20% discount for Spa Treatments (on the same day), 10% discount on Gift Shop & Spa Retail (excluding sale items), Food & Beverage and Hotel Celebrations (excluding weddings), ) for you or your family to enjoy. Uniform provided FREE on-site parking. About Us The Coniston Hotel Country Estate & Spa is an award-winning destination hotel near Skipton on the edge of the Yorkshire Dales. We are a family run, privately owned organisation founded in 1969 by the Bannister family, who are actively involved in the day-to-day running of the business. Over the past 50 years our 1,400 acre estate has gone from strength-to-strength and now boasts 70 bedrooms, two luxury self-catering cottages, The View Restaurant, Macleods Bar and a Five-Bubble rated spa, as well as an array of on-site activities such as clay pigeon shooting, 4x4 off-roading, archery, fishing, e-biking and walking. The vast range of activities, combined with flexible function spaces, makes The Coniston a popular choice with corporates, attracting off-site meetings and team building sessions from clients across the UK and abroad. We are also recognised as a leading wedding and private events venue in our region, with a tailor-made offering from an intimate barn ceremony to a magnificent marquee reception, as well as a range of picture perfect outside locations. We prides ourselves on delivering exceptional customer service and take great pleasure in building relationships with guests. Everyone that walks through our doors instantly becomes part of our story; and we feel privileged to be part of theirs too. TPBN1_UKCT

Sous Chef - London, Notting Hill, Portobello Road What we offer You: £14 - £19 per hour OTE (including service charge - our data says you can earn between £1 to £5 per hour on top of your pay) Service charge split equally (100% goes to the team) Guaranteed full time contracted hours Complimentary team food & soft drinks while on shift VIB (Very Important Burgers) £100/month, food & drink allowance off shift Your birthday off work, fully paid 28 days holiday (inclusive of bank holidays) Up to £1000 Refer a Friend scheme (T&C apply) Access to online 24/7 GP Hospitality, retail and gym membership discounts Cycle to work scheme Enhanced company sick pay, after your first year with Honest Enhanced maternity or paternity pay, after your first year with Honest Craft Exchange Programme - where you can get paid for jobs around Honest that you may have an interest, for example sign-writing, social media, etc. Progression opportunities: You will be the next generation of our Head Chefs. The role and You: Youll be a pioneer in leadership, health & safety, and food standards. There's an art to cooking burgers and chips the Honest way and our Sous Chefs take responsibility to control a kitchen that runs perfectly whether their Head Chef is on shift or not. You will be the heartbeat of the kitchen, working closely with your Head Chef and management team, assisting in managing everything from kitchen standards and efficiency to your teams happiness. In addition to being a talented and hardworking Sous Chef, you will be ready to take the next step in your career development and embracing leadership responsibilities. We want you to help generate a culture of loyalty, positivity and opportunity whilst recognising the positive impact you can have on your team and consumers. Areas of responsibility: Assisting in managing and developing your team Running service and pass Managing Food Safety and Health & Safety compliance Supporting Head Chef in recruitment & training Meeting set KPIs Kitchen audits Stock and COGS management Compliance & Reporting Constant improvement to the service and restaurants performance We believe in equal access to support and opportunity that exists for all. We celebrate our differences and want you to help us to continually strive for diversity, inclusivity and a warm welcome for everyone. This means your name, age, race or gender doesnt need to be on your CV. If youd rather take it off, thats good with us. TPBN1_UKCT

Horticulture Team Leader Vacancy Reference: 55034 AB Are you an experienced Horticultural Team Leader? Do you have strong plant knowledge? Have you got strong attention to detail? The Company: An established, family-run horticultural business who supply trees, shrubs and plants to landscapers, growers and horticultural professionals nationwide. The Job Role: You will be responsible for the central to the day-to-day running of the nursery, providing hands-on leadership and support to a team to achieve high standards of plant quality, efficiency, safety and service. Working closely with site management, the role involves coordinating daily tasks across designated nursery areas, supporting team members on the ground, and ensuring crops are maintained to a high standard while operating procedures are followed consistently. Location: Hertfordshire - based on site Salary Package: £30,000 - £34,000 basic salary depending on skills and experience. Key Responsibilities: Work hands-on with the team to motivate staff and achieve daily goals efficiently. Liaise with the Sales Team and Nursery Manager to plan and deliver activity across assigned nursery areas. Oversee plant maintenance to ensure crop health, quality and presentation. Monitor crops for pests, disease, irrigation and quality issues, escalating concerns promptly. Lead order picking, packing, loading and unloading in line with customer requirements. Ensure accurate and timely recording of stock movements across nursery systems. Implement plant health, integrated crop management and company assurance schemes. Promote a strong customer service culture across the team. Take responsibility for personal development and participate in staff reviews. Take responsibility for health and safety within the team, including procedures, mentoring and daily compliance. Ensure your team's work is carried out to the highest standards. Ensure stock is grown and maintained to the highest standards adhering to the principals of integrated crop management. Selection and packing of plants to stock up nursery beds or despatch on customer orders. Manage returned or unwanted stock efficiently to maintain quality and saleability. Plan and apply plant protection products in line with company plant protection programmes and guidelines. Store, use and dispose of chemicals in accordance with Health and Safety procedures as set out in company guidelines. Working with managers, plan distribute and set down of plants following their arrival on the nursery. Provide out of hours cover on a rota basis where required to ensure continuity of plant care, particularly irrigation and application of plant protection products. Candidate Requirements: Proven supervisory or leadership experience in a Horticultural setting. Strong organisational skills and attention to detail. A motivated, approachable, individual who is able to nurture both plants and people. Someone who is passionate about commitment to quality, safety, plant health, and excellent customer service. Keywords: Horticulture Team Leader, Horticultural Team Leader, Horti Team Leader, Plant Nursery Team Leader, Garden Centre Manager, Horticultural Manager, Horticulture Manager, Agricultural and Farming Jobs, Agricultural Jobs, Agri FJ. How to apply: Please click on the APPLY NOW button. Please send your CV to; Angel Bains - Recruitment Delivery Consultant We thank all applicants who apply for this role. However, please be advised that only those short listed for an interview will be contacted. Please be assured that your job application will be managed in complete confidence and your personal details will not be passed to any third party without your prior permission. Established in 2013, Agricultural and Farming Jobs provide outstanding recruitment head-hunting and job advertising services. We are the trusted recruitment partner of choice to industry leading organisations across the UK and Internationally. We recruit specifically for all roles within the sectors of: Agriculture, Farming, Horticulture, Food and Fresh Produce, Vet, Pet and Animal Health, Agrochemicals, Fertilisers and Seeds, Software and Technology, Machinery, Technical and Engineering and specialist Education. TPBN1_UKTJ

Enrich the Journeys of our People and our Guests as our Pastry Sous Chef! The Landmark London looks for unique individuals to join a team full of energy and passion, where we value your strengths and growth potential. This could be your moment to become a part of our journey! We are located opposite Marylebone station and a short walk from Baker Street and Edgware Road stations. Some of the brilliant benefits you will enjoy as a Pastry Sous Chef are: Annual earnings to £46,452.35 (£42,695.92 base salary + non-contractual tronc) 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 Complimentary stay after passing probation Extensive discounts on our benefits platform Access to private medical insurance Interest free season ticket loan Employee Assistance Programme - 24/7 online GP, mental health support and virtual wellbeing Support through development plans, apprenticeships and world-class management development programmes to be the best you can be Bike to work scheme Recommend a Friend incentive Uniforms provided and laundered complimentary Free meals on duty Opportunity to join our taskforces to contribute to the business focuses, community and environment Employee recognition schemes and Social Committee events including gala dinners and much more! We are currently looking for a passionate Pastry Sous Chef to join our Kitchen Team on a permanent basis , with an immediate start to consistently deliver memorable moments and five star service to our guests and each other. It is important to us that everyone in the team brings positive energy to support our happy and fun environment, as we strive to build a community of diverse backgrounds and life experiences, where we care about careers and not just jobs. We are looking for applicants whom have at minimum of 2 AA rosette background within their cv. As a Pastry Sous Chef your main duties and expectations for the role will include: Relevant hotel experience in managing a team within a kitchen producing a large volume of desserts, afternoon tea pastries & guests amenities Take overall ownership for the correct preparation of mise-en-place and service for the pastry department including food safety, stock taking, planning, ordering and rotation To display on a daily basis a proactive attitude and interest to support your learning and development and role model to junior chefs. Understand the style of pastry/Afternoon Tea required in for the department which is to complement the restaurant and 5 stars hotel style. Maintain 2 AA rosette level status. Take ownership for the kitchen in the absence of Executive Chef / Executive Sous chef / Head Chef. Assist the Head Pastry Chef with the departments ongoing development from onboarding to career development yearly targets. You will be required to work 40 hours per week, on a shift rota. We are One of Sunday Times Top 100 Best Companies to Work For 2025 Leaders Club Hotel of the Year Award 2025 A Leading Hotels of the World member 5 red stars 2 rosettes Earth Check Silver Certified 2025 If you feel your experience, personality and interest are a match for this Pastry Sous Chef role, we encourage you to apply today. What makes you unique makes us exceptional! All applicants must be legally eligible to work in the UK TPBN1_UKCT

ABOUT MITSU Launching in March 2026 at Aethos London Shoreditch, Mitsu brings the spirit of Tokyos neighborhood izakaya to East London. Blending authentic Japanese techniques with British produce and Shoreditch energy, Mitsu is a premium yet approachable Japanese restaurant and bar. From robata grilling and kamameshi rice to DJ-led late nights and zero-waste philosophy, Mitsu is designed to be social, soulful, and unforgettable. This is not a polished, corporate dining room. Mitsu has personality, warmth, and rhythm in an all-day-to-late-night place where locals, hotel guests, creatives, and friends gather. ROLE PURPOSE The Demi Chef de Partie supports the Chef de Partie in the preparation and cooking of dishes across the kitchen, helping to maintain the high standards of Mitsus Japanese cuisine. This is a hands-on role designed for a developing chef to build technical skills, consistency, and efficiency while contributing to the overall quality of service. You will be a visible presence in the kitchen, calm under pressure, generous with knowledge, and deeply committed to quality, consistency, and culture. KEY RESPONSIBILITIES Responsibilities may include, but are not limited to: Cooking & Preparation Assist the Chef de Partie in preparing, cooking, and presenting dishes according to Mitsus standards. Maintain proper mise en place and readiness of your station for service. Learn and execute Japanese culinary techniques, including general kitchen specialties; work with Robata grilled items as part of integrated station duties. Follow recipes and instructions accurately while maintaining consistency and quality. Section Support & Teamwork Support the smooth operation of your assigned station during service. Assist in the training of junior staff and Commis chefs under the guidance of your Chef de Partie. Communicate effectively with colleagues to ensure coordinated and efficient service. Quality & Standards Maintain high standards of hygiene, cleanliness, and food safety at all times. Monitor ingredient quality and report any issues to your Chef de Partie or Senior Chef. Contribute to Mitsus zero-waste philosophy by using ingredients efficiently and minimizing waste. Development & Learning Continuously improve technical skills and knowledge of Japanese cuisine. Learn from Senior CDPs and the Head Chef to progress toward Chef de Partie responsibilities. Participate in team meetings, briefings, and training sessions. Required Skills & Qualifications: Previous experience as a Demi Chef De Partie or equivalent, ideally in a Japanese or Asian kitchen. Basic knowledge of cooking techniques, food hygiene, and kitchen operations. Interest in developing skills in Japanese cuisine and integrated techniques such as Robata grilling. Ability to work in a fast-paced, high-volume environment. Team player with good communication and organizational skills. Commitment to quality, consistency, and sustainability. TPBN1_UKCT

Were on the lookout for an exceptional General Manager to take the lead at one of our late-night venues. This isnt a MondayFriday, 95 operation. We are a late-night bar and club environment, trading through to 3am , and the General Manager must genuinely enjoy that world. If you dont love the buzz of a packed dancefloor, the pressure of peak service at midnight, and the responsibility that comes with a 3am licence, this wont be the right fit. But if you thrive on energy, love building strong teams, and want to run a venue with personality, pride and purpose, this could be something special. The role As General Manager, youre the heartbeat of the house. You set the tone. You own the standards. You protect the culture. This is a hands-on leadership role in a high-energy, late-night venue . Being present for peak evenings, weekends and key trading moments is essential. Our busiest and most important hours are 9pm3am and youll be leading from the front during them. Youll run the venue like its your own, with real autonomy and trust. Head Office is there to support, but day to day, this is your house. What youll be doing Leading the venue day to day and setting the tone for service, culture and standards Owning the late-night operation and being present for busy evenings and 3am finishes Managing, coaching and developing your AGM and department managers Owning rotas, payroll, staffing levels and labour efficiency Driving commercial performance and managing full P&L accountability Delivering consistently brilliant guest experiences and managing feedback and reviews Keeping compliance tight: licensing, H&S, fire safety and training Managing stock, suppliers and margins with strong commercial awareness Building relationships with regulars, neighbours and local partners Creating a team culture people feel proud to be part of About you Youre an experienced hospitality General Manager You understand late-night venues and are comfortable trading until 3am Youre calm under pressure and confident making decisions You lead from the front especially during peak service You care deeply about standards, compliance and guest safety Youre commercially sharp and understand margins, labour and cost control You build strong teams and hold people accountable You enjoy high-energy environments and dont shy away from the pace What you get in return We back our GMs properly. If you deliver, you feel it. Strong, transparent bonus scheme with real earning potential Quarterly and annual performance bonuses linked to clear commercial and operational KPIs Autonomy to run your venue without constant micromanagement Proper support from Head Office Ops, Marketing, Finance and People Clear progression routes as the group continues to grow Staff discount across all sites Team socials and company events Recognition schemes and internal awards The chance to be part of new openings and growth projects A genuinely supportive, family-run culture where managers are trusted Were building something long term, and we want leaders who want to grow with us. If youre excited by late nights, high standards, strong teams and strong rewards wed love to hear from you. TPBN1_UKCT

Salary - Up to £46,000 per year Schedule - Full Time Experience - Previous experience as a Senior Sous Chef within a quality restaurant. Knowledge of Thai cuisine is preferred but not essential JKS Restaurants and Plaza Khao Gaeng are seeking a Senior Sous Chef to help lead their Kitchen in a brand new opening in central London, due Spring 2026. The successful candidate will have a passion for Asian cuisine and previous experience as a Senior Sous Chef. This is a fantastic opportunity for an experienced Senior Sous Chef looking for a new role in an award winning, critically acclaimed group. Plaza Khao Gaeng Khao gaeng broadly means curry over rice. Plaza Khao Gaeng is a Southern Thai restaurant, a celebration of the coast to jungle cuisine. Its a kaleidoscope of curries thick with fresh coconut milk and aromatic curry pastes, fermented fish for depth, and searingly hot stir fries with cooling herbs alongside. Khao gaeng restaurants fill the space around them the more popular they become. Plaza is inspired by one such place that has taken over an old movie theatre in Bangkok. Curries set out in gleaming trays fill the entrance under the faded faade and up the stairs to the box office. This anytime comfort food provides pause in a place cool and quiet from the bustle of the street below. The Position As Senior Sous Chef, you will be responsible for ensuring the delivery of consistent, high quality and innovative dishes throughout the operation. You will play a key role in menu development, working closely with the Head Chef; you will assist in managing the overall kitchen operation, including prep schedules, stock control, budgeting and maintenance, as well as the day to day management of the kitchen team. If you have the following, then we want to hear from you: Previous experience as a Senior Sous Chef or Sous Chef in a high quality Restaurant; Strong awareness of trends and seasonality of produce; A highly creative approach to your work with excellent attention to detail; Proven ability to manage, train and motivate a Kitchen brigade; Experience scheduling and reviewing staff rotas; A working knowledge of health and safety, compliance and procedures; This is a very exciting opportunity not to be missed for a talented Senior Sous Chef eager to join a restaurant group with ambitious plans. Benefits Dining & Hospitality Lunch for 2 after probation Up to 50% off dining across JKS restaurants CODE App membership - Discount at some of the UK's best restaurants Health & Wellness Self care salary - £500 additional salary to spend on your self care. After 1 years service Discounted gym membership with up to 25% off at 4,000+ venues across the UK 24/7 Doctor & prescription services for peace of mind healthcare 8 free counselling sessions to support your mental wellbeing Employee Assistance Program providing confidential support when you need it Health, legal, money and debt support services available Entertainment Up to 55% off cinema tickets Up to 25% off UK attractions (London Eye, Thorpe Park, SEA LIFE, and more) Up to 15% cashback at 70+ major retailers across the UK Financial Support Wagestream - stream a portion of your pay earlier when you need it Access to financial advice to help with your financial planning Company donations for your involvement with charities Special Occasions & Recognition Wedding gift & newborn care package - celebrating your big occasions Staff parties & long service awards recognising your commitment Employee referral scheme - earn up to £600 per referral Additional holiday for every year with us (rising to 30 days) The Group JKS Restaurants was founded by siblings Jyotin, Karam and Sunaina Sethi in November 2008. The group has received critical acclaim and industry recognition since its inception, including 7 Michelin stars, 4 Michelin Bib Gourmands and one restaurant ranked in the Worlds 100 Best restaurants. The JKS portfolio currently includes Michelin Starred restaurants Trishna, Gymkhana, Kitchen Table, and Sabor; as well as cult favourites Hoppers, BAO, Brigadiers, Berenjak, Plaza Khao Gaeng, Speedboat Bar and Bibi. Pubs include The Cadogan Arms and The George. JKS Restaurants offers a unique chance to either pursue a career in fine dining or develop within casual trend focused cuisine, with opportunities across all disciplines for those looking to progress their careers within a people focused, collaborative hospitality group. TPBN1_UKCT

Salary - Up to £48,000 per year Schedule - Full Time Experience - Previous experience as a Sous Chef within a quality restaurant. Michelin experience is preferred but not essential. Sabor are seeking a Sous Chef to join their team. The successful candidate will be friendly, personable and passionate about all things food and drink. This is a fantastic opportunity for an experienced Sous Chef looking for a new role in an award winning, critically acclaimed group. The Restaurant Founded by Nieves Barragan, Sabor (meaning flavour in Spanish) takes you on a journey from the tapas bars of Andaluca, through to the asadors of Castile and the seafood restaurants of Galicia. Sabor focuses on capturing the flavour of Spain as well as showcasing the use of traditional ingredients and cooking methods, and a relaxed approach to dining. The quality of the produce our kitchen enjoys is unparalleled. Upstairs in the Asador, whole suckling pigs are cooked in the wood-fired oven, and octopus are simmered in giant copper pots. Downstairs in the restaurant, a seafood counter sits next to dining bar, where guests can oversee the kitchen in full service. Sabor was awarded a coveted Michelin Star in 2018. The Position As Sous Chef, you will be responsible for ensuring the delivery of consistent, high quality and innovative dishes throughout the operation. You will play a key role in menu development, working closely with the Head Chef; you will assist in managing the overall kitchen operation, including prep schedules, stock control, budgeting and maintenance, as well as the day to day management of the kitchen team. If you have the following, then we want to hear from you: Previous experience as a Sous Chef or Junior Sous Chef in a high quality Restaurant; Strong awareness of trends and seasonality of produce; A highly creative approach to your work with excellent attention to detail; Proven ability to manage, train and motivate a Kitchen brigade; Experience scheduling and reviewing staff rotas; A working knowledge of health and safety, compliance and procedures; This is a very exciting opportunity not to be missed for a talented Sous Chef eager to join a restaurant group with ambitious plans. Benefits & Culture Our team is the most important part of our business, translating our passion for genuine hospitality to our guests every day. We are proud to work with industry-leading talent and recognise the importance of offering our teams the tools, guidance and experience necessary to build confidence and grow. We encourage you to bring your whole self to work and celebrate the skills and characteristics that make you unique. Your commitment to be kind and work hard comes with a range of benefits such as: Treat Yourself Up to 50% off dining across JKS Restaurants Retail & Takeaway Discounts Code App Membership Look After Yourself Discounted Gym Membership Wagestream stream your pay earlier Company Donations for your involvement with Charities Employee Assistance Program Access to Financial Advice Wedding Gift & New-born Care Package " Celebrating your big occasions Season Ticket Loan Progress Yourself Access to our fantastic L&D Calendar A personalised learning & development plan to develop your skills and knowledge Career progression with a fast-growing, critically acclaimed restaurant group. Be Yourself Additional holiday for every year with us (rising to 30 days) Employee referral scheme - paying up to £600 per referral Staff parties & long service awards The Group JKS Restaurants was founded by siblings Jyotin, Karam, and Sunaina Sethi in November 2008. Since its inception, the group has received critical acclaim and industry recognition, including 7 Michelin stars, 4 Michelin Bib Gourmands, a restaurant ranked among the Worlds 100 Best Restaurants, and a spot in the Sunday Times Best 100 Places to Work 2024. The JKS portfolio currently features Michelin-starred restaurants such as Trishna, Gymkhana, Kitchen Table, Sabor, Legado and Ambassadors Clubbouse; along with cult favourites Hoppers, BAO, Brigadiers, Berenjak, Plaza Khao Gaeng, and Speedboat Bar, Bibi. Pubs include The Cadogan Arms, The George and The Hound. JKS Restaurants offers a unique opportunity to pursue a career in fine dining or to develop within trend-focused casual cuisine, with opportunities across all disciplines for those looking to advance their careers within a people-focused, collaborative hospitality group. TPBN1_UKCT

We are seeking a Patination & Finishing Technician to join our well-regarded manufacturing business, specialising in fireplaces, lighting and related products, based in Mitcham. The successful candidate will join our skilled team responsible for the finishing, patination, and wiring of our lighting collection, delivering work to the high standards our brand is known for. You will be responsible for ensuring lighting orders are completed in accordance with the workshop's schedule and performance targets. This includes taking proper care of all tools and equipment in use, and contributing to a clean, well-organised, and safe working environment. Patination & Finishing Technician Job Overview Carrying out the chemical patination and finishing of metal components in our lighting range, including painting, gilding, hand-colouring, polishing, and assembling designs. Managing your workload efficiently in line with the lighting workshop's schedule to ensure deadlines are met, and updating your manager as each task is completed. Reporting any problems promptly to your manager, and where suitable, taking steps to mitigate or resolve issues to maintain client satisfaction. Ensuring all orders are completed accurately and to workshop targets. Labelling all finished items clearly with the correct order numbers. Working closely with the Head of the Lighting Workshop to maintain tidy, organised and safe storage for lighting components and materials. Following all electrification procedures precisely. Maintaining all tools and machinery, ensuring regular cleaning, care, and safe storage when not in use. Preparing, storing, and disposing of chemicals safely in accordance with safety regulations. Patination & Finishing Technician Job Requirements Previous experience in a similar role Ideally experienced with metal work, basic wiring, or using tools Lighting experience in preferred but not essential Patinating experience is preferred but not essential Patination & Finishing Technician Salary & Benefits Salary circa £26k Bonus scheme (likely 5% throughout the year) 1 Paid in July, 1 paid in December 25 days holiday plus bank holidays Flexible hours 08:00-16:00 Monday-Friday (37.5 hours) Overtime available at a rate of 1.5 times Bennett and Game Recruitment are a multi-disciplined technical recruitment agency based in Chichester, West Sussex operating across the UK with specialist teams covering a range of industries. We are acting as a Recruitment Agency in relation to this vacancy, and in accordance with GDPR by applying you are granting us consent to process your data, contact you about the services we offer, and submit your CV for the role you have applied for. TPBN1_UKTJ

Position: Breakfast Chef Location: Chucs Mayfair, London Reports to: Head Chef / Sous Chef Department: Kitchen Overview: Chucs Mayfair is seeking a talented and reliable Breakfast Chef to deliver exceptional morning service in line with Chucs refined, Mediterranean-inspired style. The ideal candidate is organised, calm under pressure, and passionate about high-quality ingredients and elegant presentation. Key Responsibilities: Breakfast Service Prepare and cook all breakfast dishes to Chucs standards, ensuring consistency, flavour, and presentation. Manage mise-en-place for the breakfast section, ensuring readiness before service. Coordinate with front-of-house for smooth service flow and timely dish delivery. Kitchen Operations Maintain excellent cleanliness and organisation of your station at all times. Follow all food safety, hygiene, and HACCP procedures. Assist with stock rotation, labelling, and minimising waste. Receive and check morning deliveries, ensuring quality and correct storage. Support the main kitchen team when required after breakfast service. Quality & Standards Uphold Chucs brand values, culinary style, and service excellence. Ensure dishes meet portion, taste, and presentation guidelines with every order. Contribute ideas for breakfast menu improvements or seasonal updates. Skills & Experience Required Previous experience as a Breakfast Chef, Chef de Partie, or similar role in a premium or high-end restaurant. Strong knowledge of classic breakfast dishes, egg cookery, pastries, and light brunch items. Ability to work efficiently in a fast-paced environment with early start times. Excellent organisation, time-management, and communication skills. A positive, professional attitude and strong team ethic. Shift Pattern Early morning shifts (typically starting between 06:0007:00). Full-time position; flexibility required for weekends and busy periods. What We Offer: Competitive salary and service charge. Meals on duty. Training and development within the Chucs group. Supportive, elegant working environment in the heart of Mayfair. TPBN1_UKCT