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At Origin Kensington, we believe in crafting dishes that pay homage to the quality of our ingredients. Partnering with the finest suppliers in the country, our passionate Chefs transform locally sourced, seasonal elements into gastronomic delights. AA ROSETTES Were proud to share that Origin Kensington has been awarded 2 AA Rosettes for culinary excellence . This recognition highlights the passion, creativity, and expertise of our talented chefs, as well as our ongoing commitment to delivering exceptional quality and service. Join our team and be part of a kitchen where high standards, innovation, and excellence are at the heart of everything we do. The Chef de Partie - Pastry will oversee their assigned section, ensuring it runs smoothly and consistently to the highest standard. This role includes supervising Demi and Commis Chefs, maintaining excellent food quality, managing mise-en-place, and supporting the wider kitchen team to deliver an exceptional dining experience. As a Chef de Partie you will: Organise and oversee your section to ensure smooth, efficient daily operations. Supervise and support Demi and Commis Chefs, fostering a positive and high-performing team environment. Prepare and cook dishes to the hotels recipes and standards, maintaining exceptional food quality and presentation. Ensure all mise en place is completed on time and to the required standard for each service period. Maintain strict standards of hygiene, food safety, storage, labelling and rotation. Conduct daily checks to ensure cleanliness, organisation and proper maintenance of equipment and work areas. Communicate effectively with the Junior Sous Chef regarding special requirements, events and operational needs. Complete production charts, follow SOPs, and ensure adherence to all hotel policies and procedures. Required Experience & Skills: Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up. Excellent knowledge of culinary techniques, ingredients, and modern cooking practices. Strong organisational skills with the ability to delegate, prioritise tasks and manage a busy section. Demonstrated leadership skills with the ability to train, guide and motivate junior chefs. Ability to work efficiently under pressure in a high-volume, fast-paced kitchen environment. Strong understanding of food safety, hygiene standards, and proper food storage and rotation practices. Good communication skills and the ability to work collaboratively within a diverse kitchen team. Computer literacy, ideally with experience using kitchen and hotel systems (Excel, Word, Outlook; Adaco/Opera desirable). Creative mindset with experience contributing to menu planning or recipe development. Sound business awareness, including understanding of cost control, portioning and waste management. TPBN1_UKCT

At Origin Kensington, we believe in crafting dishes that pay homage to the quality of our ingredients. Partnering with the finest suppliers in the country, our passionate Chefs transform locally sourced, seasonal elements into gastronomic delights. AA ROSETTES Were proud to share that Origin Kensington has been awarded 2 AA Rosettes for culinary excellence . This recognition highlights the passion, creativity, and expertise of our talented chefs, as well as our ongoing commitment to delivering exceptional quality and service. Join our team and be part of a kitchen where high standards, innovation, and excellence are at the heart of everything we do. The Chef de Partie will oversee their assigned section, ensuring it runs smoothly and consistently to the highest standard. This role includes supervising Demi and Commis Chefs, maintaining excellent food quality, managing mise en place, and supporting the wider kitchen team to deliver an exceptional dining experience. As a Chef de Partie you will: Organise and oversee your section to ensure smooth, efficient daily operations. Supervise and support Demi and Commis Chefs, fostering a positive and high-performing team environment. Prepare and cook dishes to the hotels recipes and standards, maintaining exceptional food quality and presentation. Ensure all mise en place is completed on time and to the required standard for each service period. Maintain strict standards of hygiene, food safety, storage, labelling and rotation. Conduct daily checks to ensure cleanliness, organisation and proper maintenance of equipment and work areas. Communicate effectively with the Junior Sous Chef regarding special requirements, events and operational needs. Complete production charts, follow SOPs, and ensure adherence to all hotel policies and procedures. Required Experience & Skills: Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up. Excellent knowledge of culinary techniques, ingredients, and modern cooking practices. Strong organisational skills with the ability to delegate, prioritise tasks and manage a busy section. Demonstrated leadership skills with the ability to train, guide and motivate junior chefs. Ability to work efficiently under pressure in a high-volume, fast-paced kitchen environment. Strong understanding of food safety, hygiene standards, and proper food storage and rotation practices. Good communication skills and the ability to work collaboratively within a diverse kitchen team. Computer literacy, ideally with experience using kitchen and hotel systems (Excel, Word, Outlook; Adaco/Opera desirable). Creative mindset with experience contributing to menu planning or recipe development. Sound business awareness, including understanding of cost control, portioning and waste management. Subsidised accommodation is available at a reduced cost for eligible applicants. TPBN1_UKCT

PLEASE NOTE THAT WE DO NOT OFFER SPONSORSHIP * Cerise Healthcare is recruiting for exceptional Support Workers to work with our client, providers of support to Adults with Learning Disabilities who reside in a Supported Living Services across the areas of Liverpool and St Helens. Benefits to Cerise Healthcare’s Support Workers include: • Competitive pay rates, • Flexible hours to suit your needs, • Opportunities to progress, • Leading training courses, • Generous refer a friend scheme Cerise Healthcare’s Support Workers understand the importance of enabling service users to lead an independent life. Providing person-centred care they actively enhance the service users’ life style and promote respect and dignity. Support Workers will assist service users with all aspects of their life with which they require assistance, this could include; • Personal Care, • Managing challenging behaviour, • Assisting with their finances, • Prompting/assisting with medication, • Assisting with cooking, • Helping with household chores, • Meeting friends/attending social events, • Accessing the community This role would suit Support Workers who have prior experience of working with those who exhibit challenging behaviour. Previous experience of personal care is required, As well as working as part of a team there is opportunity within some the services for lone working. Cerise Healthcare require that all our workers have recent experience UK based experience in healthcare. Cerise Healthcare partner can consider both full and part time Support Workers for this role and are able to offer flexible hours. Support Workers for Cerise Healthcare must be able to work under their own initiative, be patient and understand that the role is changeable depending on the wishes of the service users. Cerise Healthcare ask that all Support Workers: • Have good understanding of written and verbal English, • Have Basic numeracy skills, • Have a current DBS on the update service (or be prepared to undertake one), • Have recent UK based health or social care experience, • Are punctual, • Are reliable, • Have knowledge of Safeguarding of Vulnerable Adults (SOVA) Cerise Healthcare are an Equal Opportunities Employer. We aim to provide equality of opportunity to all persons regardless of their religious belief, gender, race, age, marital/civil partnership status, sexual orientation or gender identity. Cerise Healthcare will not tolerate discrimination or harassment based on the aforementioned; or any other qualities. Please note that this role is subject to passing mandatory training, a successful DBS and referencing checks

At Origin Kensington, we believe in crafting dishes that pay homage to the quality of our ingredients. Partnering with the finest suppliers in the country, our passionate Chefs transform locally sourced, seasonal elements into gastronomic delights. AA ROSETTES Were proud to share that Origin Kensington has been awarded 2 AA Rosettes for culinary excellence . This recognition highlights the passion, creativity, and expertise of our talented chefs, as well as our ongoing commitment to delivering exceptional quality and service. Join our team and be part of a kitchen where high standards, innovation, and excellence are at the heart of everything we do. The Junior Chef de Partie - Pastry will oversee their assigned section, ensuring it runs smoothly and consistently to the highest standard. This role includes supervising Demi and Commis Chefs, maintaining excellent food quality, managing mise-en-place, and supporting the wider kitchen team to deliver an exceptional dining experience. As a Junior Chef de Partie you will: Organise and oversee your section to ensure smooth, efficient daily operations. Supervise and support Demi and Commis Chefs, fostering a positive and high-performing team environment. Prepare and cook dishes to the hotels recipes and standards, maintaining exceptional food quality and presentation. Ensure all mise en place is completed on time and to the required standard for each service period. Maintain strict standards of hygiene, food safety, storage, labelling and rotation. Conduct daily checks to ensure cleanliness, organisation and proper maintenance of equipment and work areas. Communicate effectively with the Junior Sous Chef regarding special requirements, events and operational needs. Complete production charts, follow SOPs, and ensure adherence to all hotel policies and procedures. Required Experience & Skills: Proven experience as a Junior Chef de Partie or strong experience as a Commis Chef ready to step up. Excellent knowledge of culinary techniques, ingredients, and modern cooking practices. Strong organisational skills with the ability to delegate, prioritise tasks and manage a busy section. Demonstrated leadership skills with the ability to train, guide and motivate junior chefs. Ability to work efficiently under pressure in a high-volume, fast-paced kitchen environment. Strong understanding of food safety, hygiene standards, and proper food storage and rotation practices. Good communication skills and the ability to work collaboratively within a diverse kitchen team. Computer literacy, ideally with experience using kitchen and hotel systems (Excel, Word, Outlook; Adaco/Opera desirable). Creative mindset with experience contributing to menu planning or recipe development. Sound business awareness, including understanding of cost control, portioning and waste management. Subsidised accommodation is available at a reduced cost for eligible applicants. TPBN1_UKCT

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