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You will have demonstrated successful delivery of training and recruitment for kitchen teams including Apprentices, KPs, Chefs, Junior Sous Chefs and Sous Chefs. You will have experience of working with fresh ingredients and be able to demonstrate good chef/kitchen skills (food prep hot and cold, cl

You are probably an existing a Junior Sous Chef or an experienced Chef that is looking to take the next step in their career. You'll be supporting the Head Chef and Sous Chef to deliver 14 great shifts, ensuring the prep is done for each day and make each dish to spec. You will ideally have experien

Chef de Partie North Yorkshire Role: Chef de Partie Location: North Yorkshire Salary: £32,500+Service Charge Platinum Recruitment are working in partnership with a luxury country house hotel in North Yorkshire, and we have a fantastic opportunity for a Chef de Partie to join their talented kitchen brigade. What's in it for you? Competitive salary of £32,500 Access to hotel leisure facilities 50% discount on food and beverage across the hotel's dining experiences for you and up to 5 guests 50% discount on spa days for you and up to 3 guests Discounted stays for you, friends and family within the hotel collection Opportunity to work within a high-end, professional kitchen Career progression and development opportunities Supportive and structured kitchen environmentWhy choose our Client? Our client is a renowned luxury hotel, celebrated for delivering refined dining experiences using the finest seasonal and locally sourced ingredients. With a strong focus on quality, creativity, and attention to detail, this is an excellent opportunity for a passionate chef looking to develop their skills within a prestigious and forward-thinking kitchen team. What's involved? As Chef de Partie, you will: Take ownership of your section and maintain exceptional standards Prepare and present high-quality dishes during service Support the training and development of junior chefs Ensure compliance with al...

Chef de Partie / Senior Chef de Partie - Members' Club (Richmond Park Area) We are currently recruiting for a talented and motivated Chef de Partie or Senior Chef de Partie to join a prestigious private members' club located in the beautiful Richmond Park area. This is an excellent opportunity to become part of a professional, supportive, and friendly kitchen team within a high-quality environment, catering to members who expect consistently excellent food and service. The Role: • Working across all sections of a busy, high-standard kitchen, • Supporting senior chefs in delivering refined, seasonal dishes, • Maintaining excellent food presentation, hygiene, and consistency, • Contributing to menu execution and daily service operations, • Supporting junior team members where required About You: • Strong experience as Chef de Partie or Senior CDP in a quality restaurant, hotel, or private members' club, • Passionate about food and delivering high standards, • Calm, reliable, and able to perform well in a professional kitchen environment, • Strong team player with a positive and friendly attitude, • Solid understanding of food safety and kitchen procedures Working Hours: • 45 hours per week, • Flexible rota including evenings and weekends Salary & Benefits: • £37,000 - £41,000 per annum, depending on experience, • ...

Kings Head Hotel, Richmond, North Yorkshire, is seeking a passionate Junior Sous Chef to join their vibrant kitchen team.

Why work for theCoaching Inn Group?.A genuine belief in work/life balance and an understanding of working together to promote flexibility.A Tronc scheme with 100% of gratuities distributed to our teams every week via TipJar.Award winning career development programmes.We have fantastic Hero of the mo

The ideal candidate will have at least two years of experience at Junior Sous/Chef de Partie level in a high volume restaurant and possess skills in pastry preparation. The Kitchen at Richmond Harbour Hotel is seeking an experienced Sous Chef to join their team. Responsibilities include running the

A prestigious hotel restaurant in Richmond is seeking a dedicated Junior Sous Chef to join their team. The ideal candidate will have a minimum of two years' experience at the Chef de Partie level, with an eagerness to learn and progress. This high-volume kitchen offers excellent training, career pro

This position may also suit a Senior Chef de Partie who is looking for their first Junior Sous role. We have a superb opportunity for a Junior Sous Chef to join a high‑volume restaurant serving fresh, quality food. The role requires a minimum of two years’ experience working at the Chef de Parti

Ideal candidates will have 5-star or 4-star experience and demonstrate strong organizational and team management skills. A prestigious hotel in central London is seeking an enthusiastic Junior Sous Chef. This position offers excellent training, development opportunities, and potential for career pro

Junior Sous Chef – Salary up to £30K + overtime + Lieu. A prestigious 5 stars Hotel based in central London is looking to recruit an enthusiastic and professional Junior Sous Chef. Our ideal Junior Sous Chef will be a well organize person, able to manage a big brigade and capable to jump in diffe

Chef de Partie Working hours: 48 hours per week Role Overview As Chef de Partie , you will lead the culinary operations of our aviation-focused catering kitchen, ensuring every dish reflects the highest standards of luxury, precision, and consistency required for premium private aviation. You will oversee the full kitchen team, maintain exceptional quality control, and ensure flawless execution for both high-volume production and bespoke VIP requests. Key Responsibilities Culinary Leadership & Menu Excellence Lead the Planning, and execution of luxury menus tailored to private aviation, ensuring impeccable taste, presentation, and consistency. Set and uphold exacting culinary standards across all sections, ensuring every dish meets brand expectations and aviation-specific requirements. Oversee the creation of bespoke dishes for VIP clients, including tailored dietary requests and last-minute adjustments. Operational Management Manage and supervise all daily kitchen operations, ensuring smooth workflow, organisation, and optimal productivity across the team. Ensure all mise en place is completed to exceptional standards and within strict timelines. Coordinate with procurement to forecast needs, maintain ingredient quality, manage stock rotation, and proactively identify shortages or quality concerns. Oversee precise labelling, packaging, and storage of all dishes to ensure safe transit and premium inflight presentation. Team Development & Leadership Lead, motivate, and mentor the kitchen team, providing training, guidance, and development to junior chefs, sous chefs, and production staff. Uphold a disciplined, calm, and collaborative working culture that supports efficiency and high performance. Conduct performance reviews and support recruitment efforts to build a strong, skilled culinary team. Quality, Safety & Compliance Maintain strict adherence to food safety, hygiene, HACCP standards, and aviation-specific protocols, ensuring full traceability and best-practice handling at all times. Implement and monitor quality-control procedures to ensure consistency across all dishes departing the kitchen. Work closely with operational and logistics teams to ensure seamless production and dispatch workflows. Communication & Cross-functional Collaboration Collaborate with management, operations, and client-facing teams to ensure client expectations are understood and exceeded. Communicate effectively with the wider team to ensure daily priorities, deadlines, and service levels are met. Represent the culinary team during internal and external tastings, audits, and client visits when required. TPBN1_UKCT

The Role... At Soho House, a Chef de Partie supports the kitchen brigade in delivering exceptional dining experiences to our members and guests. As a Chef de Partie, your role is to make sure that our members have an amazing dining experience every time. Possessing a keen passion for food , we will give you a platform to connect, grow, have fun and make an impact Y our main responsibility is to ensure t hat the food we deliver to our members it of the highest quality. This includes preparing food before service, setting up and stocking kitchen stations and plating to company standards . What's in it for you? Weekly Pay Team meal whilst on shift prepared by our chefs Soho Friends Membership 50% Team discount on Food & Drink, 7 days a week Staff Room Rates Health Cash Plan (option to up to 2 additional dependents) Dental Plan (option to add up to 2 additional dependents) Birthday Day Off after 1 years' continuous service Up to 50% Staff Discount on Cowshed & Soho Home In conjunction with Soho Impact, take 2 days paid a year to support a charity of your choice. Free Counselling Sessions Cookhouse & House Tonic: Our Cookhouse & Tonic Programmes offer unique food and drink training, events and opportunities to inspire and educate. Continuous training to develop yourself personally and professionally Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career Key duties... Plating food according to company guidelines ensuring high standards. Ensuring mis en place is completed before service. Maintain a professional attitude at all times. Ensure health and safety regulations are met. Attending regular meetings with front and back of house teams to learn about any menu or service changes and specials alongside daily tastings. Support junior team members (e.g., Commis Chefs) through guidance and collaboration. Assist in preparation of team meals as requested, considering dietary needs and variety. Demonstrate a proactive attitude towards learning, improvement, and teamwork. Supporting with the deep cleaning of the entire kitchen before close. Wrapping unused items and storing them in proper area at the end of service. What we are looking for... A successful Chef de Partie for Soho House will ideally have up to 2 years' experience in a busy high-profile venue and a natural flair for first class service. You'll be reliable, friendly and happy to be a key part of the team that strives for success. Minimum of 2+ years' experience in similar capacity Passion for food, attention to detail, and a strong desire to learn and grow. Understanding of basic food safety and hygiene practices. Good communication and teamwork skills. Positive, proactive, and respectful attitude in a busy kitchen environment. Culinary qualification (e.g., NVQ Level 1 or 2) is a plus but not essential. Must be able to demonstrate competency as outlined in the training schedule and Club School Must be able to work flexible shifts and schedules, including weekends and holidays as needed Ability to take direction, work in a team environment and autonomously The salary range for this role if filled within the UK is listed below. The range for the position in different geographies may vary based on market differences. Pay Range £16.50 - £16.50 GBP TPBN1_UKCT

Oak View Group is reinventing the way the world comes together. Driven by a passion to revolutionise the live events industry with dynamic thinking and an unshakeable dedication to those we serve, OVG turns up the volume on what makes life extraordinary. From inspired development to curated hospitality, from brand innovation to premium for all, OVG is setting new standards and redefining expectations for everyone. About the Venue Managed by Rhubarb Hospitality Collection, the iconic Royal Albert Hall operation consists of 3 restaurants, 14 bars, 1 retail outlet, 147 hospitality boxes and events for up to 2000 people. Role Purpose We are seeking a dedicated and ambitious Junior Sous Chef to support the culinary operation at Verdi Italian Kitchen, located within the Royal Albert Hall. Working closely with the Sous Chef, Head Chef and wider Culinary Team, you will assist in the day to day running of the kitchen, helping to deliver high quality Italian cuisine in a fast paced and customer focused restaurant environment. This is a demanding operational role within a busy venue. The pace of service, volume of covers and expectation of consistency require a Junior Sous Chef who is organised, hands on and eager to develop their leadership skills. You will work as part of a collaborative kitchen team, supporting service delivery while maintaining the Royal Albert Halls standards of quality, safety and professionalism What you'll be doing Supporting the Sous Chef and Head Chef in the daily operation of Verdi Italian Kitchen, ensuring food quality, consistency and presentation meet brand standards Supervising preparation and service periods, supporting the management of kitchen sections as required Assisting with the preparation, cooking and presentation of dishes in line with menu specifications and service standards Supporting junior chefs during service, providing guidance and maintaining discipline and pace during busy periods Maintaining high standards of food safety, hygiene and cleanliness at all times Ensuring allergen information, dietary requirements and food safety procedures are followed accurately Contributing positively to a professional and supportive kitchen culture What we're looking for You will come from a busy, casual or premium restaurant environment and be ready to take the next step in your culinary career within a high profile venue. Previous experience as a Junior Sous Chef or strong Senior Chef de Partie within a high volume kitchen A genuine passion for Italian cuisine and fresh, high quality ingredients Strong organisational skills and the ability to work efficiently under pressure A positive and professional attitude with a willingness to learn and develop leadership skills Good communication skills and the ability to work effectively within a team Sound knowledge of food safety, allergen compliance and health and safety procedures Good to know Please note, this role pays £40,000 - 44,297 (inclusive of tronc) DOE and is 100% on site at the Royal Albert Hall Benefits: Enhanced holiday entitlement Learning and Development opportunities Pension Scheme Staff social events throughout the year Free meals on duty Employee Assistance Programme Referral Scheme TPBN1_UKCT

Pastry Chef de Partie Sale e Pepe Mare Sale e Pepe Mare, within The Langham, London, brings the heritage of the iconic Sale e Pepe brand together with a fresh, contemporary approach to coastal Italian dining. We are looking for a skilled and passionate Pastry Chef de Partie to join our pastry team. This is an excellent opportunity to contribute to the dessert and pastry offering of a prestigious London restaurant within the growing Thesleff Group. About the Role As Pastry Chef de Partie, you will prepare, execute, and present desserts, pastries, breads, and baked goods to the highest standard. Working closely with the Pastry Chef and Sous Chef, you will support smooth daily operations, maintain consistency, and contribute creatively to the pastry offering. Key Responsibilities Prepare and present desserts, pastries, breads, and plated sweets Maintain high standards of mise en place, hygiene, and food safety Follow recipes and plating standards with precision and consistency Work closely with the pastry and wider kitchen team during service Support seasonal menu development and new dessert ideas Assist with training and mentoring junior team members Requirements Experience as a Pastry Chef de Partie in a premium restaurant or hotel Strong pastry, baking, and dessert preparation skills Excellent attention to detail and presentation standards Calm, organised, and efficient under pressure Team-focused with good communication skills Flexibility to work early mornings, weekends, and busy service periods Proof of right to work in the UK Benefits Highly competitive salary Private medical insurance Paid sick leave Study support scheme Complimentary meals on duty 50% staff discount when dining with family and friends Career progression across Thesleff Group Training, development opportunities, and team celebrations Sale e Pepe Mare is an equal opportunity employer committed to diversity and inclusion. We welcome applications from all qualified candidates. TPBN1_UKCT

Sushi Sous Chef MA/NA Location: 30 Upper Grosvenor Street, Mayfair About MA/NA Opening in early 2026 on Upper Grosvenor Street, MA/NA is born from the Japanese philosophy that every ingredient carries an invisible power a life-force shaped by nature and the hands that honour it. Mana is the spiritual energy that exists beneath the surface of all things. It is felt rather than seen transforming emotion into experience, and a meal into memory. Guided by this belief, MA/NA will offer a seamless blend of restaurant and bar, refined Japanese dishes alongside an exceptional cocktail, wine and sake list. Here, cocktails flow effortlessly into dinner, and dinner naturally returns to drinks. Every element of MA/NA, from design and service to sound and light, is intentional. Each detail celebrates the extraordinary within the simple. The Sushi Kitchen Led by Executive Chef Leo Tanyag (Los Mochis, JUNO, LUNA Omakase; formerly OKKU Dubai), MA/NAs sushi program is rooted in classical Japanese technique, exceptional sourcing, and deep respect for fish, rice and seasonality. Precision cuts, temperature control, curing, fermentation and balance define every bite allowing ingredients to express themselves in their purest form. The Role Sushi Sous Chef As Sushi Sous Chef, you will play a central leadership role in the opening brigade, working closely with the Executive Chef and Head Sushi Chef to shape and deliver MA/NAs sushi and raw bar offering. You will support menu development, lead service on the sushi counter, and mentor junior chefs, while maintaining the highest standards of technique, product handling and presentation. You will uphold calm, precision and respect for craft, understanding that each cut, grain of rice and moment of service contributes to the guest experience. This is an opportunity to work with exceptional seafood, advanced Japanese techniques and a team that values mastery, discipline and growth. What Were Looking For Previous experience as a Sushi Sous Chef or Senior Sushi Chef de Partie in a high-end, omakase or fine dining environment Advanced knife skills and deep understanding of fish butchery, aging and curing Strong knowledge of sushi rice preparation, seasoning and temperature control Calm leadership style with a focus on mentorship, consistency and service excellence Passion for Japanese culinary traditions, seasonality and continuous improvement What We Offer Competitive salary and service charge Opportunities for growth and development within the Thesleff Group Training under experienced senior chefs with international backgrounds Staff meals and wellness initiatives A respectful, collaborative working environment focused on craft and precision Join the MA/NA Opening Team If youre driven by precision, restraint, mastery and hospitality and want to help shape a sushi program that celebrates the extraordinary within the simple wed love to hear from you. TPBN1_UKCT

Join our team as Sous Chef Are you bold, driven towards excellence, guided by intuition, and grounded in empathy? If so, we want you to join our team at The Twenty Two. The Role As a Sous Chef, you will: Support the Head Chef in leading daily kitchen operations across all outlets. Oversee preparation, cooking, and service to ensure consistent quality and presentation. Train, mentor, and supervise junior chefs, leading by example at all times. Contribute to menu development, tastings, and seasonal updates. Manage stock levels, ordering, and supplier relationships in line with budget. Take charge of the kitchen in the Head Chefs absence, maintaining standards and efficiency. About Us The Twenty Two is a luxury lifestyle hotel located on Londons historic Grosvenor Square. Our property, set within a listed Edwardian manor, combines cultural elegance with modern charm. We offer an all-day public restaurant and a private members club with 31 bedrooms and suites. About You We are looking for individuals who are passionate about excellence and culture. You will have: Previous experience above 4 years as a Sous Chef or strong Junior Sous in a luxury or high-end kitchen. Strong culinary skills and creativity, with excellent product knowledge. A proven track record in leading teams and managing busy services. High standards of cleanliness, organisation, and allergen management. Excellent communication skills and a calm, solution-focused approach. Flexibility to work split shifts, evenings, and weekends as required. Key Responsibilities Lead sections of the kitchen and ensure consistent food quality and presentation. Supervise, train, and motivate junior chefs. Support planning and execution of daily menus and specials. Maintain stock control, food safety, and HACCP compliance. Work with the Head Chef on costings, budgets, and supplier management. Ensure smooth and efficient kitchen operations, even under pressure. Employee Benefits Available from day one: Employee Assistance Programme with Hospitality Action Employee Referral Scheme: £1,000 (paid on your referral completing their probationary period) Mentoring schemes. Management Development Training on the job with support from external training providers Your birthday is off Available on successful completion of your probationary period: Generous Company Discretionary Sick Pay Scheme. You accrue one day CSP per month during your employment with the Company on a rolling basis, capped at 5 years length of service Generous staff discount in the Ground Floor Restaurant: 30% off a table up to 4pax and 20% off a table up to 6pax A Guest Experience in the Hotel (subject to availability) Holiday entitlement increases: 2 days at 2 years length of service, and a further 3 days at 5 years length of service, prorated to your contract hours Long service award schemes: 5 years (Silver Status, Meal in the Restaurant, TTT embroidered Bathrobe), 10 years (Gold Status, a stay in our sister property with flights with partner), 15 years (Platinum Status watch this space) If you do not hear from us within 7 days, please consider your application unsuccessful . TPBN1_UKCT

Company Description Title: Chef de Partie - Monday to Friday FULL TIME role, BH & weekends off! Location: London, Hanger Lane W3 Salary: £15.00 / hour Benefits: weekends & bank holidays off Plus your birthday off 3 volunteering days 3 days grandparent leave 24 weeks enhanced maternity leave Secondary carer leave Wedding/commitment day leave Free meals on shift & free GYM on site Bespoke training and development opportunities Apprenticeships opportunities for all experience levels Pension and life insurance Discounts available on our Perkbox app; high street shops, holidays & cinema Wellbeing hub Access to employee assistance programme Cycle to work scheme Are you a culinary connoisseur and gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent, and empowering our chefs to continuously evolve and refine their craft, thats why invest in you to develop your professional growth. As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves. If you are a passionate Junior Chef de Partie keen to make a name for yourself within the food service industry, we would love to hear from you! Job Description Food Preparation prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times Station Management oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures Quality Control maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times Team Collaboration communicate effectively with all other team members and assist/support all colleagues where necessary Menu Development collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation Cleaning and Maintenance maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order Qualifications Proven experience working in as a Commis Chef or similar role Knowledge of various cooking techniques and cuisines Strong understanding of food safety and sanitation practices Ability to work in a fast-paced, high-pressure environment Excellent attention to detail and organisational skills Strong communication and teamwork abilities Works according to the BaxterStorey core values Additional Information For almost 20 years, for every client, in every location (whether thats an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve. We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of. Our drive and belief in our people, means that we always strive to supercharge our teams careers. Better is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us. Join us, and be part of the food revolution! BaxterStorey Values: ALWAYS VISIONARY We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail. WHOLEHEARTEDLY POSITIVE We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people. CREATIVELY COLLABORATIVE We embrace our differences to push creativity and we work together to be better. FOREVER CONSCIOUS We work together as a team to lead by example, protecting the planet and supporting local communities. Interested? Even if you dont meet all requirements, wed like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential. We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds. BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to set the standard and to be recognised for having the most inclusive culture in hospitality. Join us and bring your unique perspective to our team. TPBN1_UKCT

Following the award of our Michelin Star , MICHAEL CAINES at The Stafford is looking for a passionate and experienced Head Waiter / Supervisor to join our front-of-house team. Located in the heart of St Jamess, our restaurant celebrates seasonal British cuisine with modern elegance , led by renowned chef Michael Caines . Guided by his philosophy No Reason, Just Passion, our team is driven by a deep love for hospitality, attention to detail, and the pursuit of excellence in every aspect of service. This is an exciting opportunity for a hospitality professional who thrives in a high-level dining environment and is passionate about delivering exceptional guest experiences while supporting and guiding a team. The Role As Head Waiter / Supervisor , you will support the management team in delivering seamless service and maintaining the highest standards on the restaurant floor. You will lead by example, ensuring that every guest receives attentive, knowledgeable, and memorable service. You will play an important role in coordinating service, mentoring the team, and ensuring smooth communication between front-of-house and kitchen . Key Responsibilities Supporting the Restaurant Manager and Assistant Restaurant Manager during service Leading and coordinating sections to ensure smooth and efficient service flow Ensuring guests receive attentive, knowledgeable, and personalised service Supervising and mentoring Chef de Rang, Commis de Rang, and runners Assisting with team briefings and maintaining service standards throughout the shift Maintaining strong communication between front-of-house and kitchen teams Handling guest feedback and resolving issues in a professional and calm manner Supporting training and development of junior team members Ensuring compliance with restaurant standards, hygiene, and service procedures We Are Looking For Someone Who Has strong experience in a quality or fine-dining restaurant environment, ideally within restaurants with AA 3 Rosette and/or Michelin recognised Demonstrates leadership and the ability to motivate a team and work with them to deliver exceptional guest memories Has a true passion and love for hospitality Maintains excellent attention to detail and professionalism Communicates confidently with both guests and team members Is motivated to grow within a Michelin-starred restaurant What We Offer Competitive salary plus service charge Staff meals on duty Training and career development opportunities The opportunity to work in a Michelin-starred restaurant alongside a passionate and dedicated team A supportive and professional working environment within The Stafford Collection If you are passionate about hospitality and would like to be part of the journey at MICHAEL CAINES at The Stafford , we would love to hear from you. Apply now and become part of our Michelin-starred team where we believe in No Reason, Just Passion. TPBN1_UKCT

Job Title: Chef de Partie Our client is an exquisite 130 cover restaurant based within an affluent neighbourhood area within West London. The restaurant offers a modern British menu, utilising the very best of locally sourced British produce. The entire team are super passionate and very professional - elevating smart casual to another level! You can expect great career development within this hugely successful operation. Chef de Partie benefits: 130-Seater Restaurant 50/60 lunch and 100+ for dinner Using the very best British produce available. 18+ within main kitchen and pastry Hammersmith, 5-minute walk from the station £37,000 - £39,000 per annum 48 hours per week based on 1 double and 4 singles 5 days on Double is 8am until 11pm Singles are either 8am until 4pm or 3pm until 11pm Chef de Partie Requirements: A highly competent and confident Chef de Partie capable of running a kitchen section whilst motivating and training, junior members with the kitchen brigade. A passionate and professional chef that is well organised and can work well within a team. A Chef de Partie with a strong background working within reputable seasonal led establishments. A Chef de Partie who can adapt well to different kitchen sections. Previous experience working with British cuisine would be desirable. TPBN1_UKCT

Sous Chef Michelin Star London We are looking for a talented Sous Chef to join a prestigious Michelin-starred restaurant in the heart of London, known for its exceptional cuisine and refined, contemporary setting. 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 restaurant is celebrated for its sleek, modern interiors, floor-to-ceiling windows, and a stunning central staircase, creating a space that balances quiet luxury with a relaxed yet precise atmosphere. The menu is rooted with a Modern European edge, celebrating exceptional British produce and bold flavours. The menu is seasonal ingredient led and is designed for sharing with dishes that move effortlessly from light, vibrant plates to rich fire cooked centrepieces. Their very clever kitchen brigade take simple ingredients and elevate them through precise technique and confident flavour pairing. Benefits: Competitive salary Work within one of Londons most highly regarded kitchens Collaborative, professional, and supportive team environment Opportunities to contribute, develop, and grow within a Michelin-starred setting Exposure to seasonal, high-quality, and innovative cuisine Guests return time and again for the impeccable food, meticulous service, and the understated elegance that defines the experience. In this role, you will work closely with the Head Chef to ensure the kitchen runs seamlessly, maintaining the exacting standards the restaurant is known for. Youll be part of a brigade that values precision, creativity, and respect, and your input will directly influence the quality and consistency of the food. This is a high-paced environment, but one that runs with calm, focus, and purpose. Duties: Work across all sections of the kitchen as required, supporting the Head Chef Act as the link between the Head Chef and the brigade, ensuring standards are maintained throughout service Lead by example with professionalism, creativity, and attention to detail Support training and development of junior members of the brigade Uphold health, safety, and hygiene standards at all times This is an outstanding opportunity for a Sous Chef who is serious about their craft, thrives in a high-performing kitchen, and is ready to take the next step in their career within a quietly exceptional Michelin-starred environment. 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

Job Title: Chef de Partie H&C Solutions are delighted to present an exceptional opportunity for a Chef de Partie to join a truly iconic restaurant nestled in the picturesque neighbourhood of Notting Hill. This celebrated dining restaurant showcases refined British cuisine with a European twist, drawing inspiration from Italy and the wider Mediterranean. With a focus on quality over quantity, the restaurant delivers an intimate fine-dining experience, seating up to 60 guests during a busy service. The kitchen is driven by seasonality, craftsmanship, and a commitment to delivering beautifully executed dishes that honour both tradition and creativity. Chef de Partie Benefits: A competitive salary ranging between £38,000 - £40,000 Sunday & Monday off working 48 hours per week Latest finish 10:30pm Generous Pension Scheme Meals and uniform provided whilst on duty Opportunity to grow to Junior Sous Chef Chef de Partie Requirements: Previous exposure to Italian / Mediterranean food is essential. At least 3 years experience working in a professional kitchen. All Chef de Partie applicants must have a stable employment history. Were looking for a Chef de Partie whos comfortable working in a small, hands-on team, confident running their own sections, and genuinely enjoys supporting the people around them. Someone steady, reliable, and happy to muck in wherever needed will fit in perfectly here. TPBN1_UKCT

Job Title: Junior Sous Chef / Sous Chef (Pastry-Focused) Salary: £34,000 + Tronc(OTE up to £40,000) Location: Knightsbridge, London Start Date: ASAP About the Role Our client is looking for a talented and motivated Junior Sous Chef / Sous Chef with a strong passion for pastry to join a busy kitchen team in Knightsbridge. This role is ideal for someone who can take ownership of pastry while also confidently supporting the savoury (front) kitchen when required. Youll play a key role in maintaining high standards and will be trusted to step up and support leadership when senior managers are on annual leave. Working Hours 40-hour working week 2 days off per week Single shifts only (no splits): Early shift: approx. 09:00 17:30 Late shift: approx. 11:30 20:30 Some flexibility required as hours may vary slightly depending on service Key Responsibilities Assist in the design, testing, and implementation of menus , with a focus on pastry Produce high-quality dishes with excellent presentation and flavour Support the savoury kitchen to ensure smooth day-to-day operations Manage inventory, ordering, and supplier relationships Maintain cleanliness, hygiene, and food safety standards at all times Monitor kitchen equipment and arrange maintenance when required Contribute creative ideas to improve menu development and service Support senior chefs in leading the kitchen in their absence Uphold and maintain kitchen standards and consistency Skills & Experience Required Strong knowledge of food hygiene and safety regulations Experience producing high-quality dishes, ideally with pastry expertise Previous experience supervising or supporting a kitchen team Strong communication and leadership skills Excellent attention to detail and organisational ability Ability to multitask and remain calm under pressure Positive, proactive approach with willingness to coach others Ability to manage resources effectively and reduce waste Strong team player with a professional attitude What We Offer £34,000 salary &Tronc (OTE up to £40,000) Consistent single shift patterns (no splits) Opportunity to work across both pastry and savoury sections Supportive and professional kitchen environment Genuine opportunities for progression and development A focus on quality, creativity, and consistency TPBN1_UKCT

About Langosteria Langosteria Group, in strong expansion, was founded in 2007 when CEO Enrico Buonocore opened the first restaurant in Milan's Via Savona: Langosteria. Langosteria quickly became a benchmark in Milan's dining scene, distinguished by its relentless pursuit of the highest quality ingredients. The Group currently operates 7 exclusive restaurants across Milan, Santa Margherita Ligure, Paris (Langosteria at Cheval Blanc) and St. Moritz, with the prestigious addition of Langosteria at the historic Raffles Hotel London at The OWO in the heart of Whitehall, London. About the Job At Langosteria, the kitchen is where creativity, precision, and excellence come together to create an unforgettable culinary experience. Were looking for a Chef de Partie who combines strong technical skills, organization, and leadership to manage a specific section of the kitchen and ensure the highest standards of quality and consistency. This role is ideal for a professional who leads by example, maintains high culinary standards, and thrives in a dynamic fine dining environment. Manage and oversee a specific section of the kitchen, ensuring dishes are prepared according to company standards Supervise and support Commis Chefs during preparation and service Ensure proper mise en place and organization of the assigned station Maintain quality, consistency, and presentation of dishes throughout service Ensure compliance with hygiene, health, and safety regulations Monitor stock levels and communicate ordering needs to the Sous Chef or Head Chef Collaborate with the kitchen team to ensure smooth and efficient service About You Minimum two to three years of experience as Chef de Partie or in a similar role in high-end kitchens Strong culinary techniques and knowledge of kitchen operations Leadership skills with the ability to guide and support junior team members Attention to detail and commitment to culinary excellence Ability to work under pressure in a fast-paced fine dining environment We offer International and dynamic environment Continuous training Competitive salary package Real professional growth opportunities Next Steps Once we have received your CV, we will take the time to review it carefully. If there is a match with this or other open positions within the Group, we will contact you to start getting to know each other. The selection process generally includes an interview with Talent Acquisition Team, a technical interview with a Line Manager, and possibly an interview with the companys executive team. The order and number of interviews may vary depending on recruitment needs. Alternatively, we will be happy to keep your CV in our database so that we can review it for future opportunities. TPBN1_UKCT

Smyth & Co Extraordinary Opportunities for Extraordinary Talent Location: St James, London Salary: £42,000 per annum Employer: Exclusive Private Members Club About the Role An exclusive private members club in Mayfair is seeking a talented and driven Chef de Partie to join its exceptional culinary team. This is an exciting opportunity for a skilled chef to develop within a refined, high-performance kitchen known for its elevated take on modern European cuisine. Working under the guidance of a highly accomplished Head Chef and Sous Chef team, you will take ownership of your section, delivering consistently high standards while contributing to a collaborative and detail-focused environment. Key Responsibilities Take full responsibility for the preparation and execution of dishes within your section Ensure consistency, quality, and presentation meet the clubs exacting standards Work closely with senior chefs to support smooth and efficient service Maintain impeccable food hygiene and health & safety standards Assist with stock control, rotation, and minimising waste Contribute to a positive and professional kitchen culture Support junior team members and help maintain a cohesive brigade Uphold the clubs reputation for excellence in every service Ideal Candidate Profile Current or recent experience as a Chef de Partie or strong Demi Chef de Partie ready to step up Background in a quality-driven environment such as a private members club, fine dining restaurant, or premium brasserie Experience with modern European or Mediterranean-influenced cuisine preferred Strong technical skills with attention to detail and consistency Comfortable working in a fast-paced, high-standard kitchen Passionate about fresh, seasonal ingredients and refined presentation Reliable, organised, and proactive with a professional attitude Composed under pressure with a genuine commitment to excellence Why Join? Opportunity to work within one of Mayfairs most exclusive private members clubs Competitive salary package up to £42,000 per annum Work alongside a highly skilled and supportive culinary team Exposure to premium ingredients and refined techniques Clear progression opportunities within a prestigious hospitality group A structured, professional environment where quality is paramount TPBN1_UKCT

Were hiring a Sous Chef to join the kitchen team at The Parakeet, Working alongside a Head Chef formerly of Brat. The food is small plates, produce-led and cooked over fire and coal. Menus are seasonal, confident and stripped back - focused on flavour, restraint and letting great ingredients speak for themselves This is a hands-on role for a Sous who loves service, cares about detail, and wants to help lead a talented, ambitious team in a calm, well-run kitchen. The Parakeet is a modern British pub with a serious approach to food, strong supplier relationships, and a commitment to doing things properly, every day. Check us out here: @theparakeetpub | @the_columbo_group What youll be up to: Service leadership: Supporting the Head Chef in delivering smooth, high-quality services across lunch and dinner. Cooking & prep: Leading by example on section, with strong attention to detail and consistency. Team development: Training, mentoring and motivating junior chefs, setting standards and building confidence. Stock & ordering: Assisting with ordering, stock control and minimising waste. Menu development: Contributing ideas and helping develop seasonal dishes and specials. Health & safety: Maintaining excellent food safety, hygiene and kitchen organisation. Kitchen culture: Helping create a calm, focused, respectful working environment. What were looking for: Previous experience as a Sous Chef or strong Junior Sous ready to step up. A solid understanding of fresh, seasonal cooking. A calm, organised approach under pressure. A team-first mindset with a genuine interest in developing others. Pride in your work and care for the details that make food great. What to expect: A competitive salary, reflective of your experience and responsibility. A kitchen that values quality, preparation and consistency over chaos. A supportive environment where ideas are welcomed and growth is encouraged. A balanced rota with a mix of shifts across the week. Why Youll Love Working With Us: Food & Social Perks: Enjoy 50% off across our venues, our annual celebrations and free access to our events and festivals. Career Growth: At The Columbo Academy, were here to guide you on a clear path to personal and professional greatness. Hero of the Month: Get recognized for your standout work and enjoy a paid weekend off. Employee Referrals: Bring in talent earn £1,000 for Chef/Manager referrals or £250 for hourly roles. Global Industry Trips: For our top performers and wine experts your next adventure awaits. Pension via Nest: Lock in your future with our pension plan. COLUMBOPKT TPBN1_UKCT

Oak View Group is reinventing the way the world comes together. Driven by a passion to revolutionise the live events industry with dynamic thinking and an unshakeable dedication to those we serve, OVG turns up the volume on what makes life extraordinary. From inspired development to curated hospitality, from brand innovation to premium for all, OVG is setting new standards and redefining expectations for everyone. About the Venue Managed by Rhubarb Hospitality Collection, the iconic Royal Albert Hall operation consists of 3 restaurants, 14 bars, 1 retail outlet, 147 hospitality boxes and events for up to 2000 people. Role Purpose We are seeking an experienced Sous Chef Main Kitchen to support the day to day leadership and operation o f the Royal Albert Halls main kitchen. Working closely with the Head Chef and Senior Culinary Team, you will play a key role in the preparation and delivery of consistently high quality food across core hospitality and event operations within the venue. This is a busy and demanding kitchen environment. The scale of production, variety of menus and expectation of excellence require a disciplined, organised and hands on Sous Chef who thrives in a fast paced operation. You will be a vital part of a multi stakeholder culinary operation, working collaboratively with senior chefs, events, hospitality and operations teams to maintain standards and ensure smooth service delivery. What you'll be doing Supporting the Head Chef and Senior Culinary Team in the daily operation of the main kitchen, ensuring food quality, consistency and presentation meet Royal Albert Hall standards Leading kitchen teams during prep and service periods, setting standards and ensuring procedures and timelines are followed Maintaining the highest standards of food safety, hygiene and health and safety throughout the kitchen Coaching, training and developing junior chefs, supporting performance and progression within the kitchen brigade Acting as a senior presence within the main kitchen during service, maintaining control and upholding standards at all times What we're looking for You will come from a high volume hospitality environment such as a major venue, cultural institution, hotel or large scale restaurant operation, with solid experience working in a main production kitchen. Proven experience as a Sous Chef or Junior Sous Chef within a high volume, structured kitchen environment Strong leadership skills with the ability to supervise, motivate and develop kitchen teams Excellent organisational skills and attention to detail within a fast paced operation A calm, professional and solutions focused approach under pressure Strong communication skills and the ability to work effectively with senior chefs and wider operational teams Sound knowledge of food safety legislation, allergen compliance, COSHH and health and safety requirements Experience working within large scale, multi outlet or venue based operations would be highly advantageous Good to know Please note, this role pays £40,000 - 42,964 (inclusive of tronc) DOE and is 100% on site at the Royal Albert Hall Benefits: Enhanced holiday entitlement Learning and Development opportunities Pension Scheme Staff social events throughout the year Free meals on duty Employee Assistance Programme Referral Scheme TPBN1_UKCT

Ready to dive into a job that’s as delicious as it is rewarding? Picture this: Eastern Mediterranean-inspired dishes made from scratch, stunning Insta-worthy interiors and a career path that’s actually going places. Sounds great, right? But here’s the real cherry on top: ask anyone at Megan’s what they love most and they’ll all say the same thing: the people. We’re a fun-loving, supportive bunch who make every day at work enjoyable, meaningful and just plain awesome. If you're looking for a place where you can grow, be yourself and work alongside an epic team, then Megan's might just be your perfect match. We’re opening new restaurants in fantastic neighbourhoods across the South, so due to our continued growth and expansion we’re now looking for a Junior Sous Chef for our beautiful site. What’s in it for you? Pay £15 per hour plus amazing uncapped tronc* Benefits 50% off when visiting with your friends & family Amazing team socials Long service awards Access to our comprehensive Employee Assistance Programme including a free, confidential helpline/webchat available all day, every day of the year Early access to your pay if required through WageStream All the good stuff you’d expect like auto-enrolment in our pension scheme and free meals & drinks on shifts Career progression Ongoing professional training & development, with real career progression Freedom to get involved with new openings Opportunity to move between sites and grow with the group We’re looking for an experienced and ambitious Supervisor to join us. You'll be ensuring that all our dishes are prepared correctly to the recipe spec, that every dish that reaches the pass looks incredible and helping to train & lead our awesome team. You'll also ensure that the kitchen is a beacon for food hygiene and H&S standards, with a high level of cleanliness at all times. If you want to progress then we can help you pursue a career in kitchen management by developing your skills and knowledge even further. Ideally you’ll have previous experience as a Senior Chef de Partie or Junior Sous Chef in a similar premium branded fresh food kitchen environment, but if you’ve got a different background then don’t let that stop you from hitting that apply button! About us… An independently-owned, dog-friendly collection of over 20 neighbourhood restaurants open for brunch, lunch, dinner & cocktails Passionate about serving delicious fresh food inspired by the Mediterranean and made with the highest quality ingredients Exciting growth plans, meaning amazing opportunities for your career development Regular team parties – work hard, play harder! A diverse and inclusive company that makes sure everyone is genuinely welcome Focused on supporting local charities and really being a force for good in our communities If you’re ready to be part of our amazing team then take the next step in your career and apply to be our next Junior Sous Chef today! Megan’s Restaurants is equal opportunity employer, we celebrate diversity and are committed to building an inclusive environment for all employees . *Package includes membership of an independently managed tronc arrangement through which service charge is allocated outside of and in addition to your basic pay from your employment.

We are seeking a skilled and passionate Pastry CDP to join our Client's Michelin listed restaurant in London. The ideal candidate will be responsible for preparing and cooking a variety of pastry dishes in accordance with the restaurants standards. Responsibilities: Assist with managing the pastry section of the kitchen and liaising with the Pastry Head Chef to ensure a successful working environment. Preparing ingredients and handling baking and other kitchen equipment. Creating pastries, baked goods, and confections, by following a set recipe. Assist with developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation. Monitoring and Ordering the stock. Ensuring the pastry section adheres to safety and health regulations. Training junior staff members. Skills: Experience in fine dining establishments is a must Certificate in culinary arts, pastry-making, baking, or relevant field 2 or more years experience working as a Pastry Chef, Baker, or relevant role Good knowledge of different types of pastries, desserts, cake decorating Great attention to detail and creativity In-depth knowledge of sanitation principles, food preparation, nutrition and allergens. Capable of working in a fast-paced environment Flexible working hours, including weekends and evenings. Benefits: 4 days a week Company pension Great Company benefits Discounted or free food Employee discount Sick pay TPBN1_UKCT

Scott's Richmond, nestled in the picturesque Richmond-Upon-Thames, is an exquisite dining destination celebrated for its exceptional cuisine, warm ambiance, and commitment to providing an outstanding dining experience. As a beacon of culinary excellence, Scott's Richmond offers a menu featuring the finest dishes, set within an inviting atmosphere. Scotts Richmond captures the splendour of the original concept in Mayfair and brings it to the stunning banks of the Thames in Richmond, just outside central London. We are currently seeking a dedicated and ambitious Chef de Partie to join our kitchen brigade. As a Chef de Partie, you will play a crucial role in maintaining the high culinary standards that define our restaurants reputation. If you possess a passion for precision in the kitchen, a deep understanding of culinary techniques, and a commitment to culinary excellence, we invite you to bring your culinary expertise to our esteemed establishment. Key Responsibilities: - Execute and oversee the preparation of dishes in your assigned section, ensuring quality and consistency. - Collaborate with the kitchen team to create and refine menu items, demonstrating creativity and innovation. - Maintain a clean and organized work station, adhering to food safety and sanitation standards. - Train and mentor junior kitchen staff, ensuring the smooth operation of the culinary team. - Assist in inventory management, ordering, and quality control of ingredients. - Contribute to menu development and bring ideas for continuous improvement. Requirements: - Proven experience as a Chef de Partie or a similar role in a high-end restaurant or hotel. - Strong understanding of various cooking techniques and cuisines. - Attention to detail and a commitment to maintaining high-quality culinary standards. - Ability to thrive 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

Job Overview: We are seeking a skilled and passionate Chef de Partie to join our dynamic culinary team. The ideal candidate will possess a strong background in food preparation, kitchen management, and fine dining or catering environments. As a Chef de Partie, you will play a pivotal role in delivering high-quality dishes, maintaining food safety standards, and ensuring a clean, organized, and efficient kitchen. Key Responsibilities: Prepare and cook menu items according to established recipes, presentation standards, and quality expectations. Collaborate with the kitchen team to ensure timely and seamless service during peak hours. Manage inventory control, including ordering, receiving, and proper storage of supplies. Maintain cleanliness, organization, and hygiene standards throughout the kitchen, adhering to all food safety guidelines. Assist in menu planning and development, contributing creative ideas for new dishes and specials. Supervise and mentor junior kitchen staff, providing guidance, training, and support. Monitor food production processes to ensure consistency, quality, and portion control. Participate in catering and special events, ensuring all food preparation meets specifications and timelines. Efficiently handle food service tasks while maintaining high levels of hospitality and professionalism. Experience & Qualifications: Proven experience as a Chef de Partie or in other culinary roles within the food industry. Experience in banquets, fine dining, or high-volume catering is highly desirable. Strong knowledge of food production, preparation techniques, and kitchen operations. Familiarity with inventory management and control processes. Solid understanding of food safety standards, hygiene, and best practices. Ability to lead, manage shifts, and work effectively in a fast-paced environment. Culinary degree or relevant certifications are a plus. Employment Type: Full-time / Part-time Work Location: Work Location: On-site- Heathrow Airport Why Join Us: If you are passionate about culinary arts and thrive in a fast-paced, team-oriented environment, this is an exciting opportunity to showcase your skills and contribute to creating memorable dining experiences for our guests. TPBN1_UKCT

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

Job Title: Junior Sous Chef A fantastic opportunity has arisen for a talented Sous Chef to join a refined neighbourhood restaurant in West London. Backed by a Michelin-starred chef, this venue delivers elevated, ingredient-led cooking in a relaxed yet elegant setting. The kitchen champions exceptional British produce and an ethos of transforming outstanding ingredients into generous, flavour-driven dishes Sous Chef Benefits: £40,000 per annum Work directly under a Michelin-starred chef Access to exceptional produce and suppliers Training in menu development, GP management, HACCP and kitchen administration 10-minute walk from local transport links in SW London 10am starts, 9:30pm finishes around 45 hours per week Supportive, close-knit kitchen team Modern, fully equipped kitchen 35 covers per service (maximum) Pension and bonus schemes Meals and uniform provided Sous Chef Requirements: A reliable, professional and creative chef confident across all sections Strong background in reputable fine dining or high-end restaurants Experience running multiple sections and supporting senior leadership Thrives in a small, focused team and performs well under pressure Passionate about produce-driven cooking and continuous development TPBN1_UKCT

Job Title: Junior Sous Chef A fantastic opportunity has arisen for a talented Sous Chef to join a refined neighbourhood restaurant in West London. Backed by a Michelin-starred chef, this venue delivers elevated, ingredient-led cooking in a relaxed yet elegant setting. The kitchen champions exceptional British produce and an ethos of transforming outstanding ingredients into generous, flavour-driven dishes Sous Chef Benefits: £40,000 per annum Work directly under a Michelin-starred chef Access to exceptional produce and suppliers Training in menu development, GP management, HACCP and kitchen administration 10-minute walk from local transport links in SW London 10am starts, 9:30pm finishes around 45 hours per week Supportive, close-knit kitchen team Modern, fully equipped kitchen 35 covers per service (maximum) Pension and bonus schemes Meals and uniform provided Sous Chef Requirements: A reliable, professional and creative chef confident across all sections Strong background in reputable fine dining or high-end restaurants Experience running multiple sections and supporting senior leadership Thrives in a small, focused team and performs well under pressure Passionate about produce-driven cooking and continuous development TPBN1_UKCT

Smyth & Co Extraordinary Opportunities for Extraordinary Talent Location: London Salary: £39,000 per annum Employer: Contemporary Restaurant (French & Mediterranean Cuisine) About the Role A contemporary, quality-driven restaurant specialising in French and Mediterranean cuisine is seeking a talented Senior Chef de Partie to join its dynamic kitchen team. This is an excellent opportunity for a skilled chef to take the next step in a refined yet fast-paced environment, working with high-quality seasonal ingredients and modern techniques. You will play a key role in delivering consistently high standards while supporting the wider brigade in maintaining a smooth and professional service. The role is suited to a confident Chef de Partie ready to step up, or an established Senior Chef de Partie looking to further develop within a creative and ambitious kitchen. Key Responsibilities Take responsibility for a key section within the kitchen, ensuring smooth service Deliver consistently high-quality dishes with strong attention to detail and presentation Support junior chefs and contribute to a positive, professional kitchen culture Work closely with Sous and Head Chefs to maintain standards and efficiency Assist with stock control, ordering, and minimising waste Maintain high levels of food hygiene and health & safety compliance Contribute to menu development and daily specials where required Ensure consistency and precision across all services Ideal Candidate Profile Current or recent experience as a Chef de Partie or Senior Chef de Partie in a quality-led kitchen Strong background in French, Mediterranean, or modern European cuisine Experience in high-end or busy contemporary restaurant environments preferred Excellent technical ability with a focus on consistency and detail Confident running a section in a fast-paced service Positive attitude with strong teamwork and communication skills Passion for seasonal ingredients and refined cooking Calm, organised, and reliable under pressure Why Join? Competitive salary of £39,000 per annum Work within a contemporary, creative restaurant environment Exposure to high-quality produce and modern European techniques Opportunity to progress within a growing and ambitious team Supportive kitchen culture focused on development and consistency A chance to be part of a restaurant with a strong culinary identity TPBN1_UKCT

Smyth & Co Extraordinary Opportunities for Extraordinary Talent Location: St James, London Salary: £65,000 per annum Employer: Exclusive Private Members Club About the Role A prestigious private members club in St James is seeking an accomplished Sous Chef to join its exceptional culinary team. This role is ideal for a chef with strong experience in Mediterranean-influenced or modern European cuisine , refined technique, and the ability to deliver outstanding dishes in a luxury, service-driven environment. Working closely with the Head Chef, you will help maintain the clubs reputation for excellence, ensuring every dish reflects precision, creativity, and consistency. This is a rare opportunity to join a kitchen known for its high standards, discretion, and elevated dining experience. Key Responsibilities Support the Head Chef in the daily management of a high-performing kitchen Lead and mentor junior chefs, ensuring smooth service across all sections Execute refined, flavour-driven dishes to an exceptional standard Contribute to menu development, seasonal specials, and culinary innovation Maintain rigorous food safety, hygiene, and compliance standards Oversee stock control, ordering, and cost awareness Ensure consistency, quality, and presentation across all services Uphold the clubs commitment to a premium, member-focused dining experience Ideal Candidate Profile Recent experience as a Sous Chef or Junior Sous Chef in a luxury hospitality environment Strong background in Mediterranean-style, modern European, or premium brasserie cuisine Michelin-star or fine-dining experience highly preferred Skilled in premium ingredient handling, precise execution, and high-pressure service Confident leading a brigade and maintaining exceptional standards Strong organisational skills with a calm, composed approach Passionate about quality, flavour, and delivering memorable dining experiences Professional, discreet, and comfortable working in an exclusive members-only setting Why Join? Work within one of Londons most respected private members clubs Competitive salary of £65,000 Opportunity to work with exceptional produce and a talented culinary team A refined, supportive environment where excellence is the standard Clear progression opportunities within a prestigious hospitality group TPBN1_UKCT

A fantastic opportunity has arisen here at Hotel Xenia, Autograph Collection by Marriott . We are currently looking to recruit a passionate Chef de Partie to join our Restaurant team in our growing luxury boutique hotel. Position Overview Reporting to the Head Chef, the Chef de Partie is responsible for overseeing a specific section of the kitchen and ensuring that all dishes are prepared to the highest standards. This role includes managing food preparation, cooking, and presenting dishes, as well as maintaining cleanliness and organization within the designated section. Key responsibilities include supervising junior kitchen staff, ensuring food quality and consistency, and maintaining strict hygiene standards. The Chef de Partie plays a crucial role in supporting the Head Chef and contributing to the overall success of our luxury boutique hotels dining experience. What we looking for Strong culinary skills, with experience in preparing and executing high-quality dishes; proficiency in Italian cuisine is desirable. Ability to effectively manage and organize a designated section of the kitchen, ensuring efficient and seamless operations. In-depth knowledge of food safety and hygiene standards, ensuring compliance at all times. Strong leadership abilities, with the capacity to guide and mentor junior kitchen staff, promoting a collaborative and high-performing team environment. Excellent time management and organizational skills, with the ability to thrive in a fast-paced, high-pressure kitchen environment. What we offer 28 days holiday including bank holidays. World class training and development programmes tailored to enhancing skills. Free meals on duty in our colleague dining facilities. Uniform supplied and laundered Company pension plan Staff Parties and Monthly Celebration Party. Recommend a Friend Bonus. Special discounted rates for 9,000+ Marriott hotels worldwide. Hotel Xenia, Autograph Collection by Marriott is a contemporary boutique hotel located in South Kensington, London. Inspired by Xenia the ancient Greek concept of hospitality invites guests to embrace the extraordinary. Replete with 4-star accommodations, 99 guest rooms and suites, an all day dining Italian Restaurant La Terrazza, Living Wall Bar, cigar garden, private dining, and events area, Xenia offers truly unique experience for our guests, a modern, yet comfortable home away from home ambience. Marriott International is an equal opportunity employer.We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.We are committed to non-discrimination onanyprotectedbasis, such as disability and veteran status, or any other basis covered under applicable law. TPBN1_UKCT

Change Hospitality are delighted to be partnering with an iconic sporting venues in the search for a talented and driven Sous Chef. This is a fantastic opportunity to join a market-leading sports and events hospitality operation, delivering exceptional food experiences across matchdays, large-scale events and premium private functions. Working closely with the Head Chef, you will play a key role in ensuring outstanding food quality, consistency and compliance, while supporting menu development, team leadership and smooth kitchen operations. This is a fast-paced, high-profile environment suited to a passionate chef who thrives under pressure and leads by example. Key Responsibilities Consistent Food Quality: Maintain exceptional standards in preparation, presentation, taste, portion control and allergen awareness. Food Safety & Compliance: Ensure full adherence to HACCP procedures, temperature control, hygiene and storage regulations. Operational Efficiency: Deliver high-volume service efficiently, minimising waste and maintaining organised, clean workspaces. Team Leadership: Support and supervise junior chefs, fostering strong communication between kitchen and front of house. Menu Planning & Costing: Assist with menu development and cost control to achieve financial targets. Stock & Equipment Management: Oversee deliveries, report quality issues and ensure proper care of kitchen equipment. Health & Safety: Maintain a safe working environment, following fire, safety and PPE procedures. Administration: Complete wastage sheets, cleaning schedules and temperature logs in line with company standards. About You Minimum 3 years experience in a comparable Sous Chef role. Strong high-volume or large-event catering experience. Passionate about food, hospitality and delivering exceptional guest experiences. Solid understanding of health & safety and food safety legislation. Commercially aware, numerate and confident with reporting and kitchen systems. Calm under pressure with a positive, team-focused approach. Benefits Healthcare & Wellbeing: Medicash (including dental, optical & mental health cover for you and up to four children), annual health check, gym discounts and Employee Assistance Programme. Perks & Discounts: Savings on cinema tickets, retail, travel and mobile plans. Workplace Benefits: Meals on duty, pension scheme, life assurance and paid professional subscriptions. Leave & Family Support: 23 days holiday + bank holidays, birthday off, enhanced family leave benefits and holiday purchase scheme. Career Development: Ongoing training, structured career pathways and financial wellbeing support. We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

HEAD PASTRY CHEF SALE E PEPE MARE AT THE LANGHAM We are looking for an outstanding Head Pastry Chef to join the team of Sale e Pepe Mare, located within The Langham London. This Head Pastry Chef opportunity represents an exciting new chapter for the iconic Sale e Pepe brand. A collaboration between two celebrated London institutions, creating a landmark destination for high-end coastal Italian dining. As Head Pastry Chef, you will define and lead the pastry identity of the restaurant from day one, delivering elegant, memorable desserts inspired by the sun-drenched flavours and spirit of la dolce vita . The opportunity for a Head Pastry Chef This is not just another Head Pastry Chef role. This is a chance to build something truly special. As Head Pastry Chef, you will take full ownership of the pastry kitchen, shaping a refined dessert offering that blends Italian heritage with contemporary creativity. Your role as Head Pastry Chef will be central to the guest experience, from breakfast through to dinner service. Working closely with the Executive Chef and senior leadership, you will lead, inspire, and develop a high-performing pastry team while setting the tone for excellence across the board. What were looking for in a Head Pastry Chef Proven experience as a Head Pastry Chef or Senior Pastry Chef in a luxury or premium environment Strong expertise in Italian and Mediterranean desserts with a modern, creative approach A hands-on Head Pastry Chef who thrives in fast-paced, high-end kitchens Exceptional attention to detail, presentation, and flavour balance A natural leader with a passion for developing teams Strong organisational and operational capability Full right to live and work in the UK Whats in it for you as Head Pastry Chef This Head Pastry Chef role offers a highly competitive and well-rounded package: Performance-related bonus scheme Private health insurance 10 days fully paid sick leave Complimentary meals while on duty 50% staff discount when dining with family and friends Clear career progression opportunities within a growing group Study support scheme to invest in your development Ongoing training and development programmes A genuinely supportive, inclusive, and people-first environment Your role as Head Pastry Chef As Head Pastry Chef, you will: Develop and execute a world-class pastry menu rooted in Italian tradition and seasonality Lead, manage, and inspire the pastry team to deliver consistency and creativity Collaborate closely with the Executive Chef on menu development and concept execution Oversee all pastry operations, including preparation, presentation, and food safety Manage costs, suppliers, and ordering efficiently Train, mentor, and develop junior pastry chefs This is a rare opportunity for a Head Pastry Chef to leave a lasting mark on one of Londons most iconic restaurant identities. If you are a Head Pastry Chef ready to take ownership, drive creativity, and be part of something exceptional, 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

La Trompette - is a Michelin-starred restaurant in Chiswick, West London. We pride ourselves on using great ingredients, combining classic cooking techniques with modern methods to deliver an unforgettable dining experience. Position Overview We are seeking a dynamic Sous Chef to join our kitchen leadership team. The Sous Chef works closely with the Head Chef to uphold the restaurants high standards both for food preparation and presentation and support the daily management of the kitchen brigade. This role requires an uncompromising dedication to quality along with great people management skills as the sous chef deputises for the head chef in his absence. Due to the small size of our brigade the sous chef must be able to function in all sections of the kitchen to train junior staff and run a section should the staffing require it. What We Offer 4 days rota (guaranteed Mon, Tuesday off with the 3rd day to be flexible) Staff meals in the restaurant for 2 (twice per year) Staff meals on duty each day Uniforms provided and laundered Key Responsibilities Supervise, train, and mentor the kitchen team, fostering a culture of precision, respect, and creativity Ensure consistency, quality, and accuracy of all dishes throughout each service. Assist in the management of daily kitchen operations, including prep, mise en place, and service execution. Oversee food safety, hygiene, and training with the use of Food Alert software. Monitor stock levels, order ingredients, and minimize waste through careful planning and control. Weekly stock taking. Deputise for the sous chef in their absence. Qualifications & Skills The ideal candidate will have at least 2 years experience in a similar environment as junior sous chef or sous chef. CPD to maintain H&S, food safety and first aid compliance standards TPBN1_UKCT

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

Previous experience as a Senior Chef de Partie or Junior Sous Chef in a similar establishment, catering for 80 to 100 covers during each service. Junior Sous Chef - Jermyn Street, London. Head Chef Daniel Kent and our Back of House team at Wiltons on Jermyn Street, Green Park.

Ideally you'll have previous experience as a Senior Chef de Partie or Junior Sous Chef in a similar premium branded fresh food kitchen environment, but if you've got a different background then don't let that stop you from hitting that apply button!. We're opening new restaurants in fantastic neighb

We’re looking for a Junior Kitchen Manager/Sous Chef for our Papa John’s kitchen. Reporting to the Kitchen Manager/Head Chef, you will support the running of the kitchen and support in leading a team of up to 10. As with any chef role at this level, you will also be responsible for managing marg

As our Junior Sous Pastry Chef, you will embark on a sweet journey, assisting our talented pastry team in creating a.

Job Description We are seeking a driven Junior Sous Chef to join the Claridges Private Dining and Banqueting team.

Job Description Junior Sous Chef - High End dining Fantastic Opportunity - Exclusive High end dining venue, Brilliant owners and operators - great funding, investment and support Junior Sous Chef looking for an exciting next step - Grill focus and seafood focus! Your duties and responsibilities

Job Description Junior Sous Chef – Italian Fine Dining – Mayfair 47 - 49k An exceptional career step within a legendary Italian institution. We are recruiting a Junior Sous Chef for a globally renowned Italian restaurant in the heart of Mayfair. For a skilled chef ready to learn, lead, and grow