Junior chef jobs in EwellCreate job alerts

Senior Chef de Partie | Houston & Hawkes | Epsom, KT18 5BW | £36,000 per annum | Monday to Friday | 6:30am – 3:00pm A rare opportunity to join a beautifully run corporate kitchen in Epsom, where fresh food, exceptional standards and genuine work-life balance come together. Houston & Hawkes are looking for a passionate Senior Chef de Partie to become part of a welcoming, high-performing team delivering outstanding food within a premium corporate environment. Working with fresh, seasonal ingredients, you'll support the Head Chef in producing exceptional breakfast, lunch and hospitality, while developing your career with one of the UK's leading hospitality employers. THE ROLE • Preparing and delivering fresh, seasonal dishes to exceptional standards, • Supporting the Head Chef with the smooth day-to-day running of the kitchen, • Producing consistently high-quality food with excellent presentation, • Working with fresh, premium ingredients, • Maintaining food safety, allergen and hygiene standards, • Supporting junior chefs and promoting a positive kitchen culture, • Keeping the kitchen organised, clean and efficient ABOUT YOU • Previous experience as a Chef de Partie or Senior Chef de Partie, • Passion for fresh food and quality ingredients, • Strong understanding of food safety and allergen management, • Organised, reliable and able to thrive in a busy kitchen, • Positive attitude and excellent communication skills, • A genuine team player with a desire to develop WHAT WE OFFER • £36,000 per annum, • Monday to Friday, • 6:30am – 3:00pm shifts, • Excellent work-life balance, • Free meals at work, • Contributory pension scheme, • Employee Assistance Programme, • Life assurance at two times salary, • Enhanced family-friendly benefits, • Day off on your birthday, • Membership of CODE Hospitality, • Summer & Christmas parties, • Recognition schemes and people awards, • Training, development and genuine career progression opportunities ABOUT HOUSTON & HAWKES Houston & Hawkes is an award-winning independent caterer, proudly ranked among the Top 14 Best Companies to Work For in Hospitality and a certified B Corp. We are passionate about creating vibrant, creative and sustainable hospitality experiences while investing in the talented people who make them possible. Ready to take the next step in your chef career? Apply now.

We are looking for an enthusiastic, motivated, reliable Junior Sous Chef. The Junior Sous Chef supports the senior kitchen managers in the efficient, professional and safe operation of the kitchen.

Beaverbrook is a carefully curated collection of two luxury hotels: our country estate nestled within the beautiful Surrey Hills and our elegant Town House in the heart of central London. Set across 400 acres of stunning, privately owned countryside, the estate offers a unique blend of heritage, luxury and exceptional hospitality. The Role We are currently seeking a passionate and talented Sous Chef to join the team at our vibrant Japanese Grill restaurant. This role is ideal for a chef with experience in Japanese cuisine, particularly sushi preparation, who thrives in a dynamic and high-end culinary environment. Working closely with the Head Chef, you will be responsible for managing your section, ensuring the highest standards of preparation, presentation and consistency across sushi and Japanese grill dishes. Your expertise in knife skills, ingredient handling and flavour balance will contribute to delivering an exceptional and memorable dining experience for our guests. As a Sous Chef, you will also play an important role in leading the kitchen team, supporting the development of junior chefs, and maintaining the high culinary standards that define the Beaverbrook dining experience. Who You Are Proven experience as a Sous Chef or Senior Chef de Partie within a luxury hotel or high-end restaurant environment Strong experience working with Japanese cuisine, includin...

If you are looking to an award-winning Gastro Pub Company, then look no further. You'll have an awesome team to work with, and you'll be cooking incredible food that you'll. We are on the hunt for a talented and enthusiastic Junior Sous Chef to join our Kitchen Brigade.

Chef Manager needed to oversee kitchen operations, manage staff, ensure food quality, and maintain health and safety standards within a school environment.

Chef de Partie / Demi Chef de Partie Michelin Green Star Environment £30,000 - £40,000 Package Inclusive of Gratuities Hampshire Countryside Farm-to-Fork Philosophy Live in Avaliable Private Healthcare We are currently recruiting for talented Chef de Parties and Demi Chef de Parties to join one of the UK's most exciting and unique culinary destinations. Set within 400 acres of stunning Hampshire countryside, this award-winning estate is home to a Michelin Green Star restaurant, organic Home Farm, biodynamic Market Garden, and a team of passionate chefs committed to producing exceptional food with sustainability at its heart. This is a rare opportunity to work in a truly produce-led kitchen where ingredients are harvested daily from the estate's gardens and farms, allowing chefs to work closely with growers and create dishes that genuinely reflect the seasons. Whether you're an ambitious Demi Chef de Partie looking for the next step or an established Chef de Partie seeking a new challenge, this role offers outstanding training, development and progression within an environment where craftsmanship, quality and learning are highly valued. The Role Working as part of a talented brigade, you'll be involved in preparing and delivering exceptional food across breakfast, lunch and dinner service, using some of the finest seasonal produce available anywhere in the country. You'll gain exposure to every aspect of a modern farm-to-fork operation while developing your skills within a kitchen recognised for its commitment to sustainability and excellence. Responsibilities will include: Preparing and cooking dishes to exceptional standards Managing your section during service Working closely with senior chefs to deliver consistently high-quality food Maintaining excellent food safety and hygiene standards Supporting junior team members where required Working with hyper-seasonal ingredients sourced directly from the estate Contributing ideas and creativity to menu development Maintaining organisation, consistency and attention to detail throughout service What We're Looking For Previous experience as a Demi Chef de Partie or Chef de Partie within a quality-led kitchen Passion for seasonal produce and ingredient-led cooking Strong organisational skills and attention to detail A positive attitude and willingness to learn Excellent communication and teamwork skills Ability to perform under pressure whilst maintaining high standards Interest in sustainability, provenance and farm-to-fork cooking Michelin, Rosette or luxury hotel experience would be advantageous but is not essential What's On Offer £30,000 - £40,000 package inclusive of gratuities Equal share of tronc (circa £7,800 per annum) Private healthcare cover Enhanced holiday allowance Life assurance from day one Employee assistance programme Enhanced maternity and paternity pay Company sick pay 50% discount across the estate's restaurants 50% discount on Wildsmith Skin products Monthly recognition awards and annual staff events Free staff meals £1,000 referral bonus scheme Access to estate produce and collaboration with the farm and growing teamsIf you're passionate about cooking with exceptional ingredients and want to be part of a kitchen where sustainability, seasonality and craftsmanship are at the heart of everything they do, we'd love to hear from you. Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age

About us Part of Iconic Hotels & Resorts, The Lensbury is located on the Banks of the River Thames at Teddington and is home to an exclusive leisure club, a 155 bedroom hotel, meeting and events space, restaurant and bar, Spa and 25 acres of gardens and grounds. The Role The Executive Sous Chef is the second-in-command of the kitchen, working closely with the Executive/Resort Head Chef to lead the day-to-day operation. The role is responsible for delivering consistently high food standards, driving kitchen performance, and ensuring effective cost control, while leading, developing and motivating the kitchen team. This role deputises for the Executive/Resort Head Chef in their absence and plays a key role in shaping culture, standards and operational delivery across all kitchen areas. Key Responsibilities Leadership and team development Lead the day-to-day management of the kitchen, ensuring smooth and efficient operations across all services Direct service delivery, ensuring food is produced and served to required standards, on time and under pressure Take full operational responsibility in the absence of the Executive/Resort Head Chef Ensure consistently high standards of cleanliness, organisation and hygiene across all kitchen areas Proactively identify, prioritise and resolve operational issues to protect service delivery Take responsibility for the day-to-day performance and development of Sous Chefs, Junior Sous Chefs and wider kitchen team Provide clear, constructive feedback to maintain performance and improve standards Address performance issues promptly, fairly and consistently, escalating where appropriate Support recruitment, onboarding and retention in collaboration with HR Conduct performance reviews and training plans Manage rotas in line with budgets Food quality and service delivery Take overall accountability for the quality, consistency and presentation of all food leaving the kitchen Drive consistent delivery of food standards in line with brand, specification and food safety requirements Ensure all preparation and service meet company, brand and legislative standards Lead the implementation of menus, recipes and specifications, ensuring effective portion control and minimal waste Continuously review and improve food quality, consistency and service standards Support menu development and innovation Respond to guest feedback Financial and commercial Take ownership of stock management across the kitchen, ensuring accurate handling, rotation and portion control Drive effective cost control through minimising waste and improving yield Lead stocktakes, ensuring discrepancies are investigated and resolved Ensure all purchasing and ordering activity is controlled and aligned with budget and company guidelines Contribute directly to the delivery of departmental food GP targets and drive cost awareness through the team Compliance and Health & Safety Ensure full compliance with all food safety, health & safety, COSHH and company policies Maintain excellent personal hygiene and enforce uniform and hygiene standards across the team Ensure all team members follow safe systems of work and meet required food safety standards Support food hygiene training compliance across the kitchen Adhere to all company emergency, accident and fire procedures What were looking for: To be successful in this role, you must possess the following qualifications, attitude, behaviours, skills, and values: Proven Sous or Executive Sous Chef experience in a similar environment Strong leadership skills Excellent organisation and attention to detail Ability to work under pressure Results-driven Collaborative leadership Problem-solving mindset Positive, flexible approach Flexibility including evenings and weekends and holidays. The Lensbury Club Londons Riverside Resort The Lensburys exclusive leisure club, hotel and conference centre sits in extensive grounds on the banks of the Thames in Teddington, south west London. Our members can take care of their wellness by working out in the Lockside gym and studios, playing tennis or pickleball on our courts, boating on the river launched from our specialist Watersports Centre, or relaxing in our extensive grounds. After catching up on emails in our co-working spaces, they can recharge with a coffee and light snack from our deli or something more substantial in our Club House restaurant. Visitors to the area can enjoy an overnight stay in one of the elegant hotel bedrooms, with access to The Lensburys facilities, enhanced by the location and beautiful surroundings. For business, The Lensbury provides a captivating backdrop away from the hustle and bustle of central London. Its an ideal setting for a whole host of business events, from meetings and conferences to team building and company away-days. TPBN1_UKCT

Senior Chef de Partie | Houston & Hawkes | Epsom, KT18 5BW | £36,000 per annum | Monday to Friday | 6:30am 3:00pm A rare opportunity to join a beautifully run corporate kitchen in Epsom, where fresh food, exceptional standards and genuine work-life balance come together. Houston & Hawkes are looking for a passionate Senior Chef de Partie to become part of a welcoming, high-performing team delivering outstanding food within a premium corporate environment. Working with fresh, seasonal ingredients, you'll support the Head Chef in producing exceptional breakfast, lunch and hospitality, while developing your career with one of the UK's leading hospitality employers. THE ROLE Preparing and delivering fresh, seasonal dishes to exceptional standards Supporting the Head Chef with the smooth day-to-day running of the kitchen Producing consistently high-quality food with excellent presentation Working with fresh, premium ingredients Maintaining food safety, allergen and hygiene standards Supporting junior chefs and promoting a positive kitchen culture Keeping the kitchen organised, clean and efficient ABOUT YOU Previous experience as a Chef de Partie or Senior Chef de Partie Passion for fresh food and quality ingredients Strong understanding of food safety and allergen management Organised, reliable and able to thrive in a busy kitchen Positive attitude and excellent communication skills A genuine team player with a desire to develop WHAT WE OFFER £36,000 per annum Monday to Friday 6:30am 3:00pm shifts Excellent work-life balance Free meals at work Contributory pension scheme Employee Assistance Programme Life assurance at two times salary Enhanced family-friendly benefits Day off on your birthday Membership of CODE Hospitality Summer & Christmas parties Recognition schemes and people awards Training, development and genuine career progression opportunities ABOUT HOUSTON & HAWKES Houston & Hawkes is an award-winning independent caterer, proudly ranked among the Top 14 Best Companies to Work For in Hospitality and a certified B Corp. We are passionate about creating vibrant, creative and sustainable hospitality experiences while investing in the talented people who make them possible. Ready to take the next step in your chef career? Apply now. TPBN1_UKCT

Junior Sous Chef Benefit from Dalata Academy programmes, courses and learning tools that equip you with essential skills and knowledge while also providing exposure to senior team members who can mentor you along the way. We are committed to promoting from within, so your dedication can lead to exciting internal opportunities. If you are ready to enhance your career and make an impact in a supportive environment, join us at Dalata Hotel Group! Reporting to the Head Chef, the sous chef plays a vital role in supporting the operations management of the kitchen, and in the production of excellent food. Benefits Free employee meals on duty 50% Off F&B in all properties €/£60 employee rate on rooms for all Dalata-owned hotels 30% off the Friends & Family rate Extra AL day for every year worked (5 extra days to a maximum of 5 days) Employee Assistance Programme. Cycle to Work Scheme/Transport Schemes Pension access (Ask your HR Manager for local pension information) Development Opportunities through our Dalata Academy- support your career journey Staff Appreciation Initiatives, fun team-building activities and regular charity events What You Will Do Support the kitchen operations for the hotel. Lead by example in excellent food production. Mentor our skilled and ambitious culinary staff. Support the Head Chef in their duties, occasionally deputise in their role. Play an important role in the success of our conferences and events offerings. What You Will Need Experience as a chef in hotels or a similar. Unrelenting focus on quality. Qualification in culinary arts or similar is desired but not essential. A personal desire to be developed and to learn in your role. Ability to support the successful operations of the kitchen. Ability to build relationships and influence with all levels of the business. About U s Dalata Hotel Group We bring the heart of hospitality to every hotel we own and operate. We see our growth and expansion plans as a way of spreading our unique way of caring for our guests further around the world, bringing better experiences to more people. Currently, the Dalata difference can be felt at each of our hotels in Ireland, the UK, Germany & the Netherlands, and well keep expanding this further, focusing on key UK cities, Dublin and Continental Europe. Helping our people to grow and develop their careers is vitally important to us and is one of our highest priorities. We have many exciting and unique internal development programmes, each crafted to make sure our employees get the learning they need to be able to take the next step in their careers. Dalata Hotel Group Plc is an Inclusive Employer. We actively encourage people from all backgrounds and abilities to apply to be part of our team. However, we understand everyone's needs are different; therefore, if you require any accommodations with this application process, please highlight your needs when you are completing your application process. At Clayton Hotel Cambridge, everything we do is a little more personal. Were always dedicated to experiences that are all about you. Situated between Cambridge train station and the beautiful Botanic Gardens, our hotel is your perfect place to explore Cambridges stunning architecture and rich history. Just a 10-minute walk from the city centre theres no better place to rest your head after a long day of shopping and sightseeing. TPBN1_UKCT

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