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Position: Shop Kit Kemp Warehouse & Inventory Coordinator (4 months contract) The Warehouse & Inventory Coordinator is responsible for the efficient day-to-day management of the Shop Kit Kemp warehouse operations and maintaining accurate inventory records across Shop Kit Kemp's stock holdings. The role will ensure that goods are correctly received, checked, stored, recorded, while maintaining a well-organised warehouse and accurate stock information to support the Shop Kit Kemp team. Key Responsibilities • Manage the day-to-day running and organisation of the warehouse., • Receive deliveries, checking quantities, condition and accompanying paperwork against orders and delivery notes., • Accurately record all incoming and outgoing stock (transfers to the Ham Yard Shop)., • Maintain up-to-date inventory records, any queries reporting to the Group Retail Manager, • Ensure stock is correctly labelled, stored and easily identifiable., • Monitor stock levels and highlight shortages, surplus stock, damaged items, or discrepancies reporting to the Group Retail Manager., • Assist with stock counts and regular inventory checks, investigating and resolving discrepancies., • Maintain a clean, safe, and organised warehouse environment., • Ensure stock is stored appropriately to prevent damage, loss, or deterioration., • Follow all relevant health and safety procedures and ensure safe manual handling practices., • Some packing shop orders will be required; however, the main responsibility will be the stock Skills & Experience • Previous warehouse, stock control, or inventory experience preferred., • Strong organisational skills and attention to detail., • Good understanding of stock management and inventory control., • Ability to prioritise and manage multiple requests in a busy environment., • Good communication skills and ability to work with delivery suppliers and the internal teams., • Practical, hands-on approach with the ability to work independently., • Physically able to move and handle stock (upto 25kg) safely where required. Location Firmdale Village, Unit 4 Ryan Drive, Brentford, TW8 9ZB Monday to Friday – 9am to 5.30pm – 40 hours If you're eager to make an impact, grow your career in retail, and work in a dynamic, supportive environment, apply today! Firmdale Hotels welcomes applicants from all backgrounds and is committed to an inclusive workplace. Please let us know if you need adjustments during the recruitment process. In line with the Asylum and Immigration Act 1996, we do require all applicants to have the eligibility to live and work in the United Kingdom. Documentation will be required at interview stage.

Jovonna London is looking for experienced Fashion store Managers and Supervisors to work Full Time in our central London Boutiques.

Chef de Partie – Sushi Bar Los Mochis Notting Hill is seeking a talented and passionate Chef de Partie – Sushi Bar to join our exceptional kitchen team. Located in the heart of Notting Hill, our restaurant offers a unique dining experience where vibrant Mexican flavours meet the precision, artistry, and elegance of Japanese cuisine. Our innovative concept celebrates the best of both culinary worlds, creating bold, exciting dishes with exceptional attention to detail. As Chef de Partie – Sushi Bar, you will take responsibility for your section during service, ensuring consistently high standards of preparation, presentation, quality, and organisation while working closely with the senior kitchen team. About Us From Tokyo to Tulum, Los Mochis is the pioneer of Mexican-Japanese cuisine, combining vibrant ingredients, innovative culinary techniques, and exceptional hospitality. Our kitchens are driven by creativity, precision, and a passion for delivering memorable dining experiences. At Los Mochis Notting Hill, we pride ourselves on creating an environment where talented chefs can express their creativity, develop their skills, and contribute to a dynamic and ambitious restaurant group. The Role As Chef de Partie – Sushi Bar, you will be responsible for managing the day-to-day operation of your section, delivering high-quality sushi dishes to our brand standards while maintaining excellent food quality, consistency, and presentation throughout service. You will play a key role in supporting the Sous Chef and Head Chef, maintaining an organised and efficient sushi station, and ensuring the highest standards of food safety and kitchen operations. This role is ideal for an experienced Chef de Partie with a strong background in sushi preparation who is passionate about Japanese cuisine, confident working in a fast-paced kitchen, and eager to develop their skills within an innovative Mexican-Japanese restaurant concept. Key Responsibilities • Take responsibility for the day-to-day running of the sushi bar section during service., • Prepare, assemble, and present sushi and other Japanese-inspired dishes to the highest brand standards., • Demonstrate strong technical skills in sushi preparation, including precise knife work, fish handling, and rice preparation., • Ensure excellent mise en place, organisation, and readiness of the sushi station before and throughout service., • Maintain consistency in portioning, flavour, quality, and presentation., • Work closely with the Head Chef, Sous Chef, and wider kitchen team to ensure smooth and efficient service., • Maintain strict food hygiene, health and safety, and HACCP standards, particularly when handling raw fish and seafood., • Ensure correct storage, labelling, temperature control, and rotation of all ingredients., • Monitor stock levels, maintain appropriate ordering requirements, and help minimise food waste., • Maintain the highest standards of cleanliness and organisation within the sushi bar and surrounding kitchen areas., • Support and guide junior chefs and commis team members where required., • Contribute ideas, embrace new techniques, and support the development of our Mexican-Japanese menu., • Ensure the sushi station is properly cleaned, organised, and prepared for the following service. Requirements & Skills • Essential: hands-on sushi bar experience, including sushi preparation, knife skills, fish handling, and sushi rice preparation., • Strong knowledge of Japanese culinary techniques and sushi presentation., • Excellent attention to detail, consistency, and pride in delivering high-quality dishes., • Ability to manage your own section and work efficiently during busy service periods., • Good knowledge of food hygiene, HACCP, and safe handling of raw fish and seafood., • Strong organisation, communication, and time management skills., • A positive attitude, strong work ethic, and ability to work effectively as part of a team., • A willingness to learn, share ideas, and develop within an innovative Mexican-Japanese concept., • Experience with Mexican or Latin American cuisine is beneficial but not essential., • Full right to work in the UK. Benefits Include • Private medical insurance after successful completion of probation., • Paid sick leave., • Study support scheme for career development., • Free meals while on duty., • 50% off dining at Los Mochis when visiting with family and friends., • Career progression opportunities within an expanding restaurant group., • A supportive, people-focused working culture., • The opportunity to work with an innovative Mexican-Japanese concept and develop your culinary expertise. Join Our Team If you are a skilled and motivated Chef de Partie with a passion for sushi, Japanese cuisine, and exceptional hospitality, we would love to hear from you. Join Los Mochis Notting Hill and become part of a creative kitchen team delivering distinctive Mexican-Japanese flavours and unforgettable dining experiences. Los Mochis is an equal opportunity employer committed to diversity and inclusion.

Summary of Position The Kitchen Helper executes assigned prep, receiving, storage, service support, waste and closing tasks to the current kitchen standard. The role works from the approved demand/prep plan, Recipe Bible and PPM, maintains food-safety controls and records receiving, inventory and waste truthfully. Key Performance Areas (KPAs) · Demand, Prep & Production Support · Receiving & Storage · Food Safety & Product Control · Equipment & Service Support · Waste, Close & Evidence Duties & Responsibilities Demand, Prep & Production Support · Read the current IMS/demand requirement and prepare assigned work to the day's · plan. · Execute prep, dessert and support work to the current Recipe Bible/PPM and Kitchen · Manager/Kitchen Cook direction. · Support live-service pars and production without unauthorized substitution or · shortcut. Receiving & Storage · Receive deliveries to approved protocol: temperature, quantity/count against PO, · condition and immediate escalation of variance. · Complete same-day receiving/IMS records accurately; no deferred or fabricated · entries. · Store and rotate product correctly using FIFO, labels, cold-storage limits and approved segregation. Food Safety & Product Control · Maintain hygiene, sanitation, allergen controls and clean/dirty separation throughout work. Equipment & Service Support · Operate assigned VITO/oil-filtration tasks only within approved responsibility and under Kitchen Manager supervision. Waste, Close & Evidence · Record waste exactly and immediately in the approved system/process. · Label and store remaining product, sanitize/deep-clean the assigned area and complete close after Kitchen Manager verification. Additional Responsibilities & Reporting · Undertake responsibilities assigned by the Direct Supervisor. Key Performance Indicators (KPIs) · Prep and assigned production are completed to the current demand plan and · approved recipe/presentation standard. · Receiving temperatures, quantities, condition and same-day IMS records are · accurate and complete. FIFO, labels, cold-storage limits and segregation are maintained throughout the shift. · No unauthorized substitution, shortcut or fabricated/deferred system entry is used. · Waste is recorded exactly and the assigned close is verified by the Kitchen Manager. Qualifications · Previous kitchen experience is preferred but internal candidates may enter through the approved development/cross-track pathway. · Be able to understand kitchen, food-safety and working instructions in the predominant working language. · Be able to perform basic counts/calculations and use the approved kitchen/IMS · systems. · Meet applicable food-handler and local health requirements and complete Kitchen Helper certification before independent assignment. Core Competencies · Communication Skills - Communicates clearly, listens actively and escalates accurately. · Attention to Detail - Protects standards by noticing the small things that affect quality and safety. · Teamwork - Works across roles without blurring ownership or authority. · Flexibility - Adapts to live service conditions while staying inside the approved standard. · Accountability - Owns assigned responsibilities and records work truthfully. · Initiative - Acts early on visible needs and risks without improvising beyond role authority. Technical Skills Practical ability in basic food preparation, receiving, FIFO/labels, hygiene, IMS/waste entry and approved VITO support under supervision. Current Kitchen Helper certification is required before independent assignment. Where It Leads Kitchen Helper (you are here) > Kitchen Cook (next) > Grill Master > Kitchen Manager > Assistant Restaurant Manager > Restaurant Manager; cross-move to Runner is permitted with Runner certification To earn your next role: · Assignment Policy: Complete at least one year as a Kitchen Helper before permanent progression unless an approved People OS exception applies; Kitchen Cook development is planned at 3 months, while a Runner cross-move follows the destination Development Plan. · Swiss Butter Academy: Maintain current Kitchen Helper certification and complete the destination-role Academy/certification before independent assignment. · Performance: Meet the published People OS promotion performance gate for the relevant cycle. · Dual 80 Principle: Demonstrate at least 80% readiness against the destination-role Responsibility Register, with a named successor at least 80% ready against your current role where a permanent promotion is involved. · Culture: Hold current culture-gate evidence and demonstrate the 5 H's consistently: hunger, hustle, humility, hardiness, heart. · Role Availability & Approval: The destination role must be approved/open and the verified promotion or transfer pack must receive the required approval.

About Fuelbetter Fuelbetter is a fast-growing food start-up delivering fresh, nutritionally complete meals made for each customer. Every bowl is personalised. Our customers tell us their health goals, dietary needs and preferences, and we build meals around them from a library of over 120 ingredients. They include families, people managing medical conditions, pregnant women and people on GLP-1 treatments, so every meal has to be exactly right. The role We're looking for a hands-on Packing & Delivery Supervisor to own the final stage of our operation, from packing each customer's meals to delivering them to their door. You'll be part of a initial team of 5 people, including yourself. You'll lead the packing production, then drive our delivery route, making sure every customer gets the right meals, in perfect condition, on time. As a start-up, things move fast and change often. You won't just follow a process. You'll help us build and improve it. What you'll do • Receive and review the day's orders and plan packing and delivery routes, • Lead the packing production, working hands-on alongside them, allocating tasks and keeping things moving, • Make sure every customer's meals are complete, correctly sealed and labelled, paying close attention to allergens and dietary requirements, • Pack orders carefully, keeping chilled food at the right temperature, • Load the van and drive our delivery routes, delivering meals to customers safely and on time, • Represent Fuelbetter at the door, as you'll often be the only person our customers meet, • Handle delivery issues, such as missed deliveries, access problems or customer queries, calmly and professionally, • Keep packing and delivery records up to date, including temperature checks, • Look after the van, keeping it clean and reporting any faults, • Spot problems early, such as packaging shortages, errors or delays, and take the initiative to fix them, • Suggest and test better ways of working as we grow, • Train new team members and keep the packing area clean, safe and organised Who you are • Proactive. You see what needs doing and get on with it, without waiting to be asked., • Patient. You stay calm and supportive when training people, or when traffic and deliveries don't go to plan., • Detail-driven. You notice when something isn't right, because for our customers it matters., • Adaptable. You're comfortable with change, varying finish times and the pace of a start-up., • A team player who leads by example. You're happy to roll up your sleeves and work side by side with your team., • Customer-focused. You're friendly, polite and professional with every customer. What you'll need • Full UK driving licence, held for at least 3 years, with no more than 6 penalty points and no major convictions, • [Aged 25 or over, due to insurance requirements], • Experience in multi-drop delivery, and ideally some experience supervising or leading a team in food production, a kitchen or a picking and packing environment, • Good knowledge of London roads, • Comfortable using a smartphone, delivery apps, tablets or spreadsheets, • Right to work in the UK What we offer • £15 per hour, • 28 days' holiday per year, including bank holidays, • Staff meals and employee discount, • Pension scheme, • A real chance to shape how a growing start-up operates, and to grow with it

WE'RE HIRING – AUCTION & PACKING ASSISTANT Company: Payit4ward Ltd Location: Park Royal, London Pay: £13 per hour Job Type: Flexible Hours / Part-Time About Us Payit4ward Ltd is a fast-growing online auction business specialising in luxury fragrances and branded products. We sell through major live-selling platforms, including eBay Live, Whatnot and TikTok. We are looking for a reliable, hardworking and organised Auction & Packing Assistant to join our busy team. Key Responsibilities • Pick, pack and prepare customer orders accurately., • Print shipping labels and organise parcels for dispatch., • Assist with live auction operations and product preparation., • Sort, count and organise stock., • Check products against customer orders to prevent mistakes., • Maintain a clean and organised packing and stockroom area., • Support the auction team during busy live-selling sessions., • Help with general warehouse and daily operational duties. Requirements • Excellent attention to detail., • Reliable, punctual and hardworking., • Ability to work efficiently in a fast-paced environment., • Good teamwork and communication skills., • Comfortable handling high volumes of customer orders., • Previous packing or warehouse experience preferred but not essential. What We Offer • £13 per hour., • Flexible working hours., • Friendly and energetic working environment., • Training provided., • Opportunities to grow within an expanding business. Apply Now If you're motivated, dependable and ready to work in a busy auction environment, we'd love to hear from you. Send your CV and availability to apply. Payit4ward Ltd – Join Our Growing Team!

Chef de Partie – Cold Section Galleria Restaurant & Catering | Bayswater, London We are looking for an experienced, reliable and organised chef to manage our salad and cold starter section independently and support catering preparation. Responsibilities: • Prepare and present salads and cold starters to a consistently high standard., • Organise daily preparation for restaurant service and catering orders., • Monitor stock, carry out stock counts and place supplier orders in coordination with the Head Chef., • Check deliveries and ensure the section is fully stocked and ready for service., • Manage stock rotation, date labelling and waste., • Keep the section clean and follow food hygiene and allergen procedures., • Work closely with the kitchen team during busy services. Requirements: • Previous experience running a kitchen section., • Strong organisation and stock management skills., • A hands-on approach and the ability to work independently., • Good communication skills for working with colleagues and suppliers., • Persian cuisine experience is welcome but not essential., • Right to work in the UK. We welcome applications from all backgrounds. Pay: £12.75-£15.50 Hours: 30-45 hours a week

About Fuelbetter Fuelbetter is a fast-growing food start-up delivering fresh, nutritionally complete meals made for each customer. Every bowl is personalised. Our customers tell us their health goals, dietary needs and preferences, and we build meals around them from a library of over 120 ingredients. They include families, people managing medical conditions, pregnant women and people on GLP-1 treatments, so every meal has to be exactly right. The role We're looking for a Kitchen Assistant to join our small production team of 3–4 people. You'll work closely with our Operations Supervisor to prepare, put together and pack fresh meals for our customers every day.This is a great role for someone who enjoys working with food, likes a steady routine, and takes pride in doing things properly. No chef experience needed. We'll train you. What you'll do • Follow our daily kitchen routine and recipes to prepare and build each customer's meals, • Pack and label meals carefully, paying attention to allergens and dietary requirements, • Keep the kitchen clean and organised, including washing up and following cleaning schedules, • Follow food safety and hygiene procedures Who you are • Careful and accurate. You follow instructions closely and double-check your work., • Reliable. You turn up on time and the team can count on you., • A team player. You're happy to help out wherever you're needed., • Willing to learn. You're open to feedback and new ways of doing things., • Positive and adaptable. You're comfortable in a fast-moving start-up where things can change. What you'll need • Some experience in a kitchen, food production, or a picking and packing role is helpful but not essential, • Good basic English, so you can follow recipes, labels and safety instructions, • Able to stand for long periods and lift boxes of ingredients, • Level 2 Food Hygiene certificate, or willingness to get one (we can support you), • Right to work in the UK

Company: Pow Food Location: Pow Food CPU, 28 Chase Road, London NW10 6QN Reports to: Client Operations Manager Position: Part-time internship Hours: 20 hours per week Pay: London Living Wage Duration and working pattern: To be confirmed About Pow Food Pow Food is a London-based, female-founded, B Corp certified catering company specialising in nutrition-led food for workplaces and events. We create menus that support energy, focus and wellbeing, with a strong commitment to quality and sustainability. About the internship We are looking for an enthusiastic, organised intern to support the administration and day-to-day operations of our catering business for 20 hours per week. Working alongside our client operations and kitchen teams, you will gain practical experience in catering administration, food labelling, client-facing signage and stock control. This is a hands-on, on-site opportunity for someone interested in food, hospitality and operations. Training and guidance will be provided throughout the internship. Key responsibilities Catering administration • Help print and handover recipes, production documents, checklists and other paperwork for the kitchen and off-site teams., • Take daily allergen matrices downstairs each morning during your scheduled shifts and place them in the correct client boxes., • Check that printed paperwork is allocated to the correct client, team and service date., • Assist with weekly printing of client breakfast operations documents., • Print weekly client documents, including rotas and A5 signage. Labelling and client-facing signage • Assist with NUUDA product labelling and website inventory updates., • Help prepare and print client labels using approved information, including nutritional details from Kafoodle., • Print buffet cards, menus and client-facing signage using existing Pow Food templates and approved content., • Print nutritional information supplied by the team., • Check labels and signage against approved records, asking for guidance whenever information is unclear., • Flag discrepancies to the Client Operations Manager before materials are used. Stock control and ordering support • Assist with weekly stock checks for packaging and office items., • Update the inventory sheet following stock checks., • Help prepare and place orders under the team’s supervision and with approval., • Assist with receiving deliveries, checking items against orders and putting supplies in the correct locations., • Report missing, incorrect or damaged items., • Help coordinate RCM packaging orders with the kitchen porter team and check that they are included in the correct client dispatch. What we are looking for • An interest in food, hospitality or business operations., • Good organisation skills and attention to detail., • Basic confidence using Google Docs, Google Sheets and digital systems., • A willingness to learn, ask questions and follow established processes., • Reliability and an understanding of the importance of service deadlines., • Clear communication and a proactive approach to teamwork., • Willingness to help with practical tasks such as printing, stock checks and organising deliveries. Previous catering experience is not essential. What you will learn • How daily catering operations are organised, from kitchen preparation to client dispatch., • How labels, allergen matrices and nutritional signage are prepared using approved information., • How to organise administrative tasks around service deadlines., • The basics of inventory tracking, ordering and receiving supplies., • How kitchen, operations and client service teams work together. Training and supervision You will work under the guidance of the Client Operations Manager, with tasks prioritised to fit your 20-hour working week. You will receive training in the relevant systems and processes, with your work checked as you learn, particularly where it involves allergen information, nutritional labels and client dispatch documents.

Summary of Position The Kitchen Cook owns the readiness and execution of the sides/sauce section and leads assigned Kitchen Helpers. The role converts prep requirements into a ready section, executes fries, sauce and sides exactly to current standards, protects equipment and food-safety controls, and maintains accurate waste/IMS records through close. Key Performance Areas (KPAs) · Section Readiness & Prep · Sides, Fries & Sauce Execution · Equipment & Food Safety · Par, Waste & Inventory Control · Kitchen Helper Leadership & Close Duties & Responsibilities Section Readiness & Prep · Own section readiness and achieve the approved T-60 prep/par standard; surface shortages early. · Execute sides, fries, sauce and section products exactly to the current Recipe Bible/PPM with no unauthorized substitution. Sides, Fries & Sauce Execution · Maintain sauce at the approved 82-85°C operating target and never plate below 80°C. · Maintain rolling fries/sides par through service to prevent avoidable stock-out without overproduction. Equipment & Food Safety · Start and check section equipment safely, record actual readings and escalate faults; never self-repair. · Operate the fryer within the approved 170-180°C range and follow the current oil- quality/TPM trigger. · Maintain FIFO, labels, allergen controls and approved hot/cold holding. Par, Waste & Inventory Control · Record exact waste and IMS truth and complete approved VITO/oil/section-close responsibilities. Kitchen Helper Leadership & Close · Direct and check Kitchen Helper work, coach to the approved standard and escalate repeated or serious gaps. · Coordinate with Kitchen Manager and Grill Master and respect the Kitchen Manager's final technical/pass authority. Additional Responsibilities & Reporting · Undertake responsibilities assigned by the Direct Supervisor. Key Performance Indicators (KPIs) · Section meets the T-60 prep/par readiness standard. · Sauce operates at 82-85°C and is never plated below 80°C. · Fryer operates at 170-180°C and oil-quality/TPM controls are followed. · Fries/sides par is maintained without avoidable stock-out or unnecessary overproduction. · Waste/IMS records are exact and Kitchen Helpers are coached and checked to standard. · Equipment faults are stopped/escalated; no unauthorized self-repair occurs. Qualifications · For internal progression, complete the Kitchen Helper pathway and approved Kitchen Cook Development Plan; external candidates require equivalent section experience. · Strong understanding of kitchen operations, food safety, basic inventory/waste controls and section organization. · Be able to perform basic calculations and work with the approved kitchen systems. · Complete current Kitchen Cook practical certification before independent section ownership. Core Competencies · Leadership & Coaching - Sets clear expectations, develops people and corrects execution in real time. · Decision Making & Judgment - Makes timely decisions using facts, standards and published authority. · Operational Discipline - Protects the operating rhythm, evidence and controls under pressure. · Communication & Collaboration - Creates clear handovers and strong cross-role coordination. · Problem Solving - Finds root causes, assigns corrective action and distinguishes local from systemic issues. · Accountability & Integrity - Owns outcomes and maintains truthful records, escalation and follow-through. Technical Skills Strong practical knowledge of sides, fries, sauce, fryer/hot-holding controls, FIFO, IMS/waste and section leadership. Current Kitchen Cook certification is required before independent section ownership. Where It Leads Kitchen Cook (you are here) > Grill Master (next) > Kitchen Manager > Assistant Restaurant Manager > Restaurant Manager To earn Grill Master: · Assignment Policy: Complete at least one year as a Kitchen Cook before permanent progression unless an approved People OS exception applies; complete the 3-month Grill Master Development Plan. · Swiss Butter Academy: Maintain current Kitchen Cook certification and complete Grill Master learning, practical assessment and certification before independent grill duty. · Performance: Meet the published People OS promotion performance gate for the relevant cycle. · Dual 80 Principle: Demonstrate at least 80% readiness against the destination-role Responsibility Register, with a named successor at least 80% ready against your current role where a permanent promotion is involved. · Culture: Hold current culture-gate evidence and demonstrate the 5 H's consistently: hunger, hustle, humility, hardiness, heart. · Role Availability & Approval: The destination role must be approved/open and the verified promotion or transfer pack must receive the required approval.