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This is an excellent opportunity for a passionate chef who thrives in a fast-paced, high-quality environment and takes pride in delivering exceptional food. Support the Head Chef in day-to-day kitchen operations. Previous experience as a Sous Chef or a strong Junior Sous ready to step up.

A prominent UK university in Liverpool is seeking a full-time Kitchen Assistant to support food preparation and ensure high-quality service in a vibrant campus setting.The role requires NVQ Level 2 in Food Preparation and Cookery or equivalent, along with strong communication and organizational skil

The Sous Chef role is responsible for supporting the Executive Chef and Executive Sous Chef in the day-to-day operation ensuring exceptional food quality, consistency, and presentation. The Sous Chef will lead by example, maintain the highest culinary and hygiene standards, and play a key role in developing the kitchen team. Key Responsibilities: Assist the Executive Chef in managing all kitchen operations, including service, preparation, and production Ensure food quality, taste, and presentation consistently meet 5-star standards Supervise, train, and motivate kitchen staff, fostering a positive and professional working environment Maintain strict compliance with food safety, hygiene, and health & safety regulations (HACCP) Support menu planning, recipe development, and seasonal menu changes Monitor stock levels, place orders, and assist with cost control and minimising waste Step into the Executive Chef role when required and ensure smooth kitchen operations in their absence Work closely with front-of-house and other departments to deliver an outstanding guest experience If you are our ideal Sous Chef, you will have: Proven experience as a Sous Chef or strong Junior Sous Chef in a 4- or 5-star hotel Strong knowledge of modern culinary techniques and fine-dining standards Excellent understanding of food safety, hygiene, and HACCP procedures Experience working in a multi-outlet hotel kitchen environment NVQ Level 3 or higher in Professional Cookery or equivalent Experience with menu costing, stock control, and food margins Exposure to high-volume, high-quality service operations Strong leadership and team-management skills Ability to work under pressure while maintaining attention to detail Passion for fresh, high-quality ingredients and culinary innovation Excellent organisational and time-management abilities TPBN1_UKCT

Sous Chef Location: the Design Museum, London Salary: £37,850 per annum + paid overtime Contract: 40 hours per week, 5 days out of 7 At RA Venues, we inspire great experiences at some of the UK's leading cultural and heritage destinations. We celebrate great food and legendary service across our portfolio of clients. We are looking for a talented and experienced Sous Chef to join our team at our prestigious contract at the Design Museum, based in the heart of Kensington. Known as one of the world's leading museums devoted to contemporary design in every form, the Design Museum is a breathtaking, modern venue that hosts a variety of exhibitions as well as boasting a great conference & events portfolio. You will be working with a menu, curated by a Masterchef UK Winner! A menu where food and culture come together is on offer, as well as uniquely designed afternoon teas! The Sous Chef will thrive in supporting the Head Chef to deliver exceptional food while ensuring the smooth operation of the kitchen. You will be passionate about food quality and presentation, maintaining high standards, and ensuring that all dishes are prepared and presented to perfection. You will be integral in leading the kitchen team, training and mentoring junior staff, and ensuring that operational efficiency and food safety standards are met. What we can offer you: A collaborative and inclusive culture, where your ideas are valued, and creativity is encouraged. The chance to work in a truly beautiful and inspiring setting, surrounded by nature and stunning gardens. 20 days annual leave (Excluding bank holidays and national holiday days) Free staff meals whilst at work. Access to Compass Group company perks & benefits. Perks for Works discounts and promotions Access to training, mentoring and development, with support from our wider Restaurant Associates and Compass Group UK networks. On-site F&B discounts. Responsibilities: Supporting the Head Chef: Assist the Head Chef in all aspects of kitchen management, including menu creation, food preparation, and ensuring that kitchen operations run smoothly. Team Leadership: Train, mentor, and supervise kitchen staff, ensuring high standards of food preparation and cleanliness. Food Quality and Consistency: Ensure that every dish is prepared and presented according to the venue's standards, maintaining consistency and quality at all times. Stock Management: Assist in ordering, stock rotation, and inventory control, ensuring that stock levels are maintained and waste is minimised. Health and Safety: Adhere to health, safety, and hygiene regulations to ensure the kitchen operates in a safe and clean environment. Cost Control: Work with the Head Chef to ensure food costs are controlled and within budget, while maintaining the highest quality. Customer Focused: Ensure that dishes meet client and customer expectations, adapting to special dietary requirements and requests as needed. Operational Support: Take charge of the kitchen when the Head Chef is absent, ensuring the operation runs smoothly. The Ideal Candidate: Culinary Expertise: Proven experience in high-quality catering, ideally within a similar venue or setting, with a passion for creating exceptional dishes. Leadership Skills: Ability to supervise and motivate a team of kitchen staff, ensuring a high level of performance. Food Safety: A strong understanding of food hygiene and safety standards, with the ability to enforce them in the kitchen. Team Collaboration: Ability to work well with both front-of-house and kitchen teams to deliver a seamless customer experience. Organisational Skills: Strong attention to detail and the ability to manage multiple tasks in a fast-paced environment. Adaptability: Flexibility to assist in all areas of the kitchen and respond to changing demands during service. Passion for Food: A deep enthusiasm for culinary arts and delivering an exceptional dining experience. Creativity: Ability to contribute to menu planning and innovation, keeping up to date with culinary trends. Financial Awareness: Ability to manage food costs and contribute to the financial success of the venue. As a Sous Chef, you will ideally have a background in high-quality catering and be eager to further develop your culinary skills in a prestigious venue. You will be dedicated to maintaining a high standard of food and service, leading your team to ensure operational excellence and customer satisfaction. About Us: Restaurant Associates is a leading premium hospitality provider with an ethos drawn from our history of fine and high-quality dining in London and New York. Within our venues team, we provide catering and hospitality services to some of the most iconic visitor attractions and destinations in the UK including the Imperial War Museum London, Glyndebourne Opera House, Knebworth House, Design Museum, Whipsnade Zoo and many more. Within these amazing venues we operate a host of bespoke cafés and restaurants, as well as delivering private events ranging from small meetings to large-scale ground events of up to 1000 people. You can find a full list of our venues on our website. We pride ourselves on being an inclusive, diverse, fun, and dynamic place to work with opportunities to collaborate with a wide range of teams plus a commitment to putting our people first. Restaurant Associates is an equal opportunity employer and welcomes applications from candidates of all backgrounds. As a business, we are committed to sustainability led practices and are proud to have achieved 3 stars with the Sustainable Restaurant Association's Food Made Good Programme. Job Reference: com/0602/41996001/52721503/R/SU #RA Venues TPBN1_UKCT

The Chef de Partie - Pastry will oversee their assigned section, ensuring it runs smoothly and consistently to the highest standard. This role includes supervising Demi and Commis Chefs, maintaining excellent food quality, managing mise-en-place, and supporting the wider kitchen team to deliver an exceptional dining experience. As a Chef de Partie you will: Organise and oversee your section to ensure smooth, efficient daily operations. Supervise and support Demi and Commis Chefs, fostering a positive and high-performing team environment. Prepare and cook dishes to the hotel's recipes and standards, maintaining exceptional food quality and presentation. Ensure all mise en place is completed on time and to the required standard for each service period. Maintain strict standards of hygiene, food safety, storage, labelling and rotation. Conduct daily checks to ensure cleanliness, organisation and proper maintenance of equipment and work areas. Communicate effectively with the Junior Sous Chef regarding special requirements, events and operational needs. Complete production charts, follow SOPs, and ensure adherence to all hotel policies and procedures. Required Experience & Skills: Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up. Excellent knowledge of culinary techniques, ingredients, and modern cooking practices. Strong organisational skills with the ability to delegate, prioritise tasks and manage a busy section. Demonstrated leadership skills with the ability to train, guide and motivate junior chefs. Ability to work efficiently under pressure in a high-volume, fast-paced kitchen environment. Strong understanding of food safety, hygiene standards, and proper food storage and rotation practices. Good communication skills and the ability to work collaboratively within a diverse kitchen team. Computer literacy, ideally with experience using kitchen and hotel systems (Excel, Word, Outlook; Adaco/Opera desirable). Creative mindset with experience contributing to menu planning or recipe development. Sound business awareness, including understanding of cost control, portioning and waste management. TPBN1_UKCT

Sous Chef Back of House Contract: Permanent Salary: £47,000 THE ROOF GARDENS The Roof Gardens is a social club in the sky, 100 feet above the streets of Kensington. Close to an acre of private gardens with views across London to the horizon, The Roof Gardens is a new generation members club. A place of escape, bursting with wildflowers, olive and mulberry trees, grassy lawns and hidden nooks. An Art Deco gem created in 1938, The Roof Gardens has a legendary legacy. The Roof Gardens' community is united by open-mindedness, optimism and kindness, not defined by background. The Role We are looking for a Sous Chef to join us in our Production Team at The Roof Gardens. As a pivotal member of our senior kitchen team, you will be busy supporting the operations to ensure a truly brilliant experience for our members when they dine with us. Key Responsibilities Overseeing the daily operations to ensure smooth running of the kitchen, upkeeping standards and consistent quality of food offering. With the Head Chef, oversee management of stock and food cost control, ensuring efficient use of resouurcing and minimising wastage. Be able to confidently work the Pass and ensure dishes are finessed before being sent out. Support the Head chef to recruit, train and develop the team. Participate in creating a nurturing environment for junior chefs to grow. Foster a positive and collaborative work environment encouraging teamwork and creativity. Skills & Requirements Prior experience in a similar role within a luxury restaurant environment. Culinary qualification including an understanding of COSHH such as NVQ Level 3, Degree in Culinary Arts, Level 2 Food Safety etc. Demostrable experience of fostering growth within your teams and nurturing talent within the team. Diverse knowledge of multiple cuisines including Italian, Japanese and European. Ability to work well under pressure and produce food to a high standard. Ability to manage food production and food and team costs. Our Benefits Competitive salary above market rate Late night taxi allowance Meals on duty 28 days holiday, plus an extra ‘celebrate you day' & a paid voluteering day (increasing up to 33 days with each year of continuous service) 50% discount when dining in our restaurants Recognition vouchers awarded when your efforts are acknowledged by members Generous 'Refer a Friend' scheme up to £1,000 Team socials to celebrate our successes Uniform and dry cleaning provided Access to Wagestream for financial well-being support 24/7 confidential well-being and mental health support via our Employee Assistance Program Growth opportunities, both personally and professionally Breakout spaces with showers, secure storage, and areas to relax with colleagues Company pension scheme Access to Hospitality Action benefits hub including eye Test vouchers We are a community united by attitude, curiosity and optimism, not defined by background. We celebrate individuality and free expression. It doesn't matter where you have come from, it's where you are going. The Roof Gardens is a welcoming place of acceptance where growth is nurtured, experiences are shared, stories are exchanged and ideas are born. If you'd like to join us on the next chapter of The Roof Gardens , we'd love to hear from you. TPBN1_UKCT

Community Shop is a social enterprise and part of the Company Shop Group. As a social enterprise, Community Shops purpose is to build stronger individuals and confident communities. The role of the Chef Manager leads a regional Chef Mentor team, managing and driving the development of Community Kitchen food service & impact programme, the What If Plan. The role offers clear management and support of our teams who deliver this impact, particular through our programme called the What If Plan. The role supports the Head of Impact to evaluate the broad impact programme and monitors performance of the Chef Mentor team through a multiplicity of evaluative tools. The individual will also be responsible to ensure the safety & due diligence of our Community Kitchens to meet the needs of compliance and safe practice. Moreover, the role will be responsible for engagement with industry bodies through Community Kitchen as a wider strand in conjunction with our commercial teams for stock acquisition. This will incorporate the liaison with the Head of Impact to meet the broader aims of Community Shops impact paradigm. The role encompasses business development, new programme identification and development, customer relationship management, consultancy, public speaking, strengthening our commercial partnerships and marketing. Accountabilities and Responsibilities Operational Ensure that all Health, Safety & Environmental policies and practises are upheld Lead, manage, deliver and develop Community Kitchen food and impact services Identify and develop new delivery partnerships in conjunction with CSG commercial department as a hook to stock acquisitions Implement projects related to food & food citizenship through a regional Chef Mentor team Represent Community Kitchen and present to a variety of audiences on impact work through Community Kitchen Contribute to the development of a commercial and entrepreneurial culture within the team and throughout the organisation Work in partnership with key delivery partners, supporting partner delivery, information flows, partners engagement with customers and team inputs To ensure that the Kitchen team deliver the impacts through the mentoring elements of What If Plan To ensure that the Hub and Kitchen team work together as one team supporting each other in the delivery of the impact programmes Strategic To work alongside the Head of Impact to understand food programmes informed by theory to informed practise which is transformative for communities To implement develop high quality training materials co-formulated with the Head of Impact To nurture, maintain and influence relationships with partners within the food & commercial sector Colleagues Management of staff: to recruit and manage junior team members Engage your team both within your department and within other departments to support cross functional and positive working relationships; inclusive of the acquisition of stock to support Community Kitchens food service function Employ a supportive and high performing culture with consistent delivery, through excellent leadership and motivation, that fully utilises and develops your teams skills and capabilities Keep up to date with information relevant to your department and cascade this accordingly to your team KPIs Delivery of effective food service which is safe, compliant, innovative of inspiring Production of salient and informative precise/overviews of projects relevant to the impact work of Community Kitchen High standard effective communication with the executive team regarding evaluation of Community Kitchen Oversight, management, implementation of impact model The maintenance of a cost effective food service High level of internal collaboration with Regional Chef Mentor Team so as to support execution of Community Kitchen food service & impact model Written material of a high standard Requirements Skills and Experience Lead by example and uphold Company Shop Group values at all times To be flexible and adaptable to support the needs of the business Solution focused mind-set; bringing solutions and opportunities A desire to continually focus on your own continued professional development Excellent people management skills particularly in the difficult setting of front-line health and social care delivery At least five years experience working within a community-based food development sector Good knowledge of community food paradigms Skilled in implementing high quality food service through a Chef Mentor team A track record of project management skills and excellent time management skills Ability to engage, communicate and build relationships with a wide range of stakeholders at different levels Flexibility Ability to manage a demanding and constantly changing workload in the context of complex change Strong interpersonal and wider relationship management skills, with a clear understanding of the challenges of building and retaining social change within communities through food Excellent, concise writing skills and the ability to communicate complicated ideas in simple terms Experienced in using new media as a vehicle for building awareness and generating Confident presenter and trainer Confident with Microsoft Office and Excel Able to travel around the UK (Driving Licence) Well-developed organisational and time management skills; high level of initiative High level attention to detail Ability to simultaneously coordinate multiple tasks and meet deadlines Excellent interpersonal skills Benefits Why youll love Company Shop Group Free membership to Company Shop for you and 10 x nominees. Contributory pension scheme. Annual Flu Injections, High Street and Leisure discounts and on-site Parking. Subsidised staff Canteen, Free Tea & Coffee, and Free Fruit Friday Employee Assistance Programme Grocery Aid. Eligible for Costco membership, Cycle 2 Work, and UK Fuel card discounts. Life assurance benefit Location: This is a Regional role and will cover the North West, to include, Bradford, Warrington, Halton, Kirkdale and Beechwood Salary: £35k plus £4k car allowance Hours: 40 hours per week Note: The successful candidate will undergo an enhanced DBS check. . TPBN1_UKTJ

Inform Chef of excess food items for use in daily specials.

Were seeking a Junior Sous Chef to join our Kitchen Team!. Located in the space where Chef Tomos Parrys independent cooking style first took shape, the restaurant reflects that same energy.

The RoleAs a Junior Pastry Sous Chef, you will lead by example, providing motivatio. Job DescriptionAn esteemed graduate college affiliated with a leading university is seeking an inspiring and professional Junior Pastry Sous Chef to join their team through our agency.

Role: Junior Sous ChefRota: 45hr contract, 5 out of 7 days per week, working 07:00-19:00 or 08:00-20:00Location: Oxford Salary, benefits & perks:• Lucrative basic salary based on experience• Overtime pay or time in lieu and paid breaks• 28 days annual leave – increasing with length of servic

An esteemed graduate college affiliated with a leading university is seeking an inspiring and professional Junior Pastry Sous Chef to join their team through our agency. As a Junior Pastry Sous Chef, you will lead by example, providing motivatio.

A prominent university in the UK seeks a dedicated individual for the role of Kitchen Assistant.This full-time position involves food preparation and supporting the kitchen's operation while ensuring excellent service standards.Candidates should hold an NVQ Level 2 in Food Preparation and Cookery or

As Junior Sous Chef, you will work closely with the Head Chef, Angela, and Development Chef Em Brightman, supporting the day‑to‑day running of the kitchen and assisting with menu development. A key part of the role is supporting and training junior chefs, leading by example and helping to build

A well-known Italian restaurant group in Greater London is seeking a passionate Commis Chef to kickstart their culinary journey. This role offers hands-on experience in a vibrant kitchen environment, where you'll learn from skilled chefs while assisting in food preparation and maintaining quality st

Senior Chef de Partie or Junior Sous. Senior Chef de Partie or Junior Sous. Senior Chef de Partie or Junior Sous.

A historic pub chain in Greater London is looking for a Chef to join their kitchen team.

A prestigious hotel in London seeks a dedicated Commis Chef to join their kitchen team. You'll prepare and cook dishes to the highest standards while collaborating with chefs to create unforgettable guest experiences.

A reputable hospitality group in the North East of England is seeking a Commis Chef to join their kitchen team.

A renowned Italian restaurant chain in Greater London is looking for a Commis Chef to join their kitchen team.

A family-friendly holiday resort in Bedford is seeking a LINE COOK / JUNIOR CHEF DE PARTIE to prepare and present menu items to high standards.

Line Cook / Junior Chef de Partie.

A Malaysian culinary establishment located in Greater London is seeking a Junior Executive with strong skills in food safety and quality control.

A growing hospitality group in the UK is looking for a Commis Chef to join their team at Carluccio's.

A leading leisure and hospitality group in Bedford seeks a Line Cook / Junior Chef de Partie.

A prestigious members' club in Greater London is expanding its Kitchen Brigade and seeks motivated and passionate Commis Chefs. This junior role is ideal for individuals with prior experience in high-end kitchen environments. Responsibilities include supporting daily operations, assisting senior che

An esteemed hospitality organization in Greater London is seeking a Junior Sous Chef. This role emphasizes supporting senior chefs, ensuring high culinary standards, and fostering a dynamic kitchen environment.

An established industry player in the hospitality sector is looking for a passionate Senior Chef de Partie or Junior Sous to join their newly refurbished country estate pub. You'll be part of a stable team, ensuring high cooking standards while mentoring junior chefs.

LINE COOK / JUNIOR CHEF DE PARTIE | £13.

A renowned Italian restaurant in Greater London is seeking a Commis Chef to kickstart your culinary journey.

LINE COOK / JUNIOR CHEF DE PARTIE | £13.

A dynamic hospitality company in London is seeking a Brasserie Junior Sous Chef committed to culinary excellence.

A family-friendly holiday resort in Bedford is seeking a LINE COOK / JUNIOR CHEF DE PARTIE to prepare and present menu items to high standards.

A leading food service company in London is seeking an entry-level Commis Chef to assist in cooking and cleaning duties as instructed by the head chef.

A leading leisure and hospitality group in Bedford is seeking a Line Cook / Junior Chef de Partie.

A leading hospitality provider is seeking a passionate Junior Sous Chef to join their team in London.

A family-friendly leisure resort in Bedford is seeking a Line Cook / Junior Chef de Partie.

A luxury hotel in London is looking for a full-time Commis Chef to join its Jean-Georges Kitchen team.

A dynamic restaurant group in Fitzrovia is looking for passionate team members to create memorable experiences in their new Italian restaurant.The ideal candidate has at least 2 years of experience in quality restaurants, a strong guest focus, and a knack for working in a high-pressure environment.B

LINE COOK / JUNIOR CHEF DE PARTIE | £13.

A leading leisure and hospitality group in Bedford seeks a Line Cook / Junior Chef de Partie.

Previous experience as a Senior Chef de Partie or Junior Sous Chef in a premium or fine‑dining environment. Coaching, developing and motivating junior chefs, fostering a positive and inclusive kitchen culture. Hell’s Kitchen Junior Sous Chef.

Coaching of junior chefs to support development. Proven experience working as a Junior Sous Chefor similar role. We have an exciting opportunity for an ambitious Sous Chef to join our team.

A prestigious hotel in London is seeking a passionate Junior Sous Chef to join its Kitchen Department.

A renowned Michelin-starred restaurant in Greater London is searching for a Junior Sous Chef to join their team. The position involves working closely with senior chefs and training junior staff, ensuring a positive kitchen culture while maintaining high culinary standards.

Coordinates all outlet functions with the Chef de Cuisine, Pastry Chef, Catering Sales team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity. Assigns in detail specific duties to all colleagues, instruct them in their work and communicate wit

LINE COOK / JUNIOR CHEF DE PARTIE | £13.

The Junior Sous Chef will provide leadership to all culinary activities of The Lancaster London. Deputies for the Head Chef in his absence.