Quality control food jobs in London - Page 6Create job alerts

Sous Chef Radlett 7:00am 5:30pm 5 days out of 7 Must be able to drive due to location Quest Employment are recruiting on behalf of a well-established, independent restaurant and tearoom located within a popular farm-yard destination in Radlett. This highly regarded venue has been serving the local community for over 30 years, offering freshly prepared breakfast, lunch, light bites, seasonal specials and traditional tearoom favourites in a busy daytime setting. Due to the rural location and limited public transport links, candidates must be able to drive and have access to their own transport . The Role We are seeking an experienced and hands-on Sous Chef to support the Head Chef in leading a busy kitchen team. This is a fantastic opportunity for a strong senior chef looking for a leadership role with excellent work-life balance no evening shifts and daytime hours only. You will play a key role in maintaining the venues reputation for high-quality, freshly prepared food while ensuring smooth day-to-day kitchen operations. Working Hours Between 7:00am and 5:30pm No evening service Working 5 days out of 7 , including weekends on a rota basis Key Responsibilities Supporting the Head Chef with daily kitchen operations Leading and motivating the kitchen team during service Maintaining consistently high food quality and presentation Managing stock control, ordering and waste management Ensuring food hygiene, health & safety compliance Assisting with menu development and seasonal specials Training and developing junior chefs The Ideal Candidate Previous experience as a Sous Chef or strong Senior Chef de Partie ready to step up Confident leading a team in a busy fresh-food environment Organised, reliable and hands-on Strong knowledge of food safety and kitchen management Passionate about delivering high-quality breakfast and lunch service Must drive due to location Whats on Offer Competitive salary (dependent on experience) Excellent work-life balance with daytime hours only Supportive, established team environment Opportunity to join a respected and long-standing hospitality venue Career stability within a busy and successful operation If you are a motivated Sous Chef looking for a daytime role with no late nights, we would love to hear from you. Please apply with your CV or contact Quest Employment for more information. TPBN1_UKCT

WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK's #1 GREAT PLACE TO WORK 2025, AS VOTED BY OUR TEAM MEMBERS!- No two days or two hotels are the same, but our spirit and passion for hospitality always brings all our teams together to create a culture of inclusiveness, positivity and drive to achieve our common goal. "To share the light and warmth of hospitality". With amazing training, resources and support from both managers and colleagues, there is always an opportunity to develop and grow. A WORLD OF REWARDS Annual Salary ranging from £38,000 to £41,000 plus service charge Chef whites provided andlaundered Free, healthy and high quality meals when on duty Grow your Career! Personal Development programmes designed to support you at every step of your career A chance to make a difference through our Corporate Responsibility programmes - Find out what and how we are doing () Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets) Team Member Referral Program Discounted dental and health cover High street discounts: with Perks at Work Discounted car park Holiday: 28 daysincluding bank holidays (increasing yearly to up to 33 days) Modern and inclusive Team Member's areas A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. What will I be doing? Manage all aspects of the kitchen including operational, quality and administrative functions Assist in positive outcomes from guest queries in a timely and efficient manner Ensure foods are of good quality and stored correctly Contribute to menu creation by responding and incorporating Guest feedback Ensure the consistent production of high quality food through all hotel food outlets Manage customer relations when necessary, in the absence of the Executive Chef Support brand standards through the training and assessment of the Team Manage the kitchen brigade effectively to ensure a well-organized, motivated Team Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships What are we looking for? Excellent planning and organizing skills Ability multi-task and meet deadlines Strong supervisory skills A creative approach to the production of food Positive attitude Good communication skills Ability to work under pressure It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous kitchen experience in similar role Passion for producing high quality food Knowledge of current food trends Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook EVERY JOB MAKES THE STAY. At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests - and behind every job, there's an extraordinary person working to make each Stay magical. That's why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

Commis Chef Permanent Contract £14.81 per hour, 40 hours per week KYN Bickley, Bickley Park Rd, Bromley BR1 2AZ About KYN KYN is a brand-new care home company focused on offering an elevated approach to care: Individualised journeys built around the needs and interests of our residents in beautiful surroundings with life-enriching practices. Our first home, KYN BICKLEY, opened in February 2023. KYN BICKLEY is an 86-bedroom home offering each resident an elegant and comfortable bedroom, communal areas for dining and reclining; and inviting outdoor terraces overlooking landscaped gardens bordered by woodland. We have a further three care homes in development in London. We are passionate about our people; we seek out those who have a true vocation for care or hospitality. About the opportunity As a Commis Chef, you will be responsible for: To support the Head Chef and Sous Chef in the smooth running of the kitchen and the delivery of consistent, high quality, delicious and nutritious dishes to our residents To ensure that all dishes are prepared and presented in line with KYNs exceptional standards To ensure high standards of cleanliness and best practices are always maintained To drive consistency of our food offering and ensure menus are delivered to the agreed specification To be organised and have high attention to detail which enables the team to deliver a seamless service to our residents To monitor health and safety, compliance and procedures to ensure standards are maintained in both kitchen and dining teams To ensure the team adhere to all kitchen service standards in every task they undertake To take receipt of all deliveries To ensure mise-en-place is carried out in your allocated area of work to meet forecasted demands To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and any variances are reported immediately To maintain high standards of working practices in terms of personal appearance and working methods To report all damage, hazards and wear and tear occurring within your areas of work To store food items correctly and in rotation to minimise wastage using all company labelling and dating processes To complete the opening/closing checklists on a daily basis To maintain a clean and tidy appearance and work in an orderly manner in line with brand standards and legal requirements To ensure all security and control procedures are strictly adhered to To exceed expectations and consistency in every role or task undertaken To committed to building relationships with our residents and fully understanding their needs To ensure that wastage is kept to a minimum through stock rotation and ensuring portion controls are adhered to To ensure all stock is stored and rotated correctly in accordance with KYNs policies and food safety regulations. This includes recording temperature checks of food commodities to ensure statutory requirements are met and report any variances so they can be rectified immediately To have a good knowledge and working practice of health and safety and food safety within a kitchen To ensure the kitchen have adequate supplies of clean utensils, crockery, and other equipment To understand and respect our residents privacy and understand that residents identities and confidentiality must never be exposed or breached to any external sources. To lead by example and act as a role model to the kitchen team in terms of work ethic, service quality and professional skills To communicate, liaise, and build relationships with key internal and external stakeholders. About you You will have experience of working within a similar hospitality venue You will be a professional, who has a proven track record of delivering and maintaining kitchen standards at the highest level keeping a safe, clean, and compliant environment You will have strong communication skills, an approachable manner, and an eye for detail You will be passionate and have the ability to drive standards that not only meet but exceed expectations and elevate the lives of our residents You will be trustworthy, caring, adaptable, friendly, and patient and continuingly striving for excellence About our commitment to you Competitive salary and benefits 33 days annual leave including bank holidays Complimentary meals, hot drinks, and snacks throughout your shift Bespoke company induction and on-going training programmes at all levels Access to the best-in-class equipment and technology Custom-made uniforms provided Employee assistance programme and other attractive wellbeing benefits Discount schemes Company contributory pension scheme & life insurance And much more KYN is an equal opportunities employer. To be considered for this role you will have to provide proof of right to work in the UK and consent to an enhanced DBS check. TPBN1_UKCT

Sous Chef Salary - Up to £50,000 per year Schedule - Full Time Experience - Previous experience as a Sous Chef within a high-quality restaurant From the founders of the Michelin-starred Sabor, Chef Nieves Barragn Mohacho, in partnership with JKS Restaurants, is seeking a passionate and talented Sous Chef to join our kitchen at Legado. If you're ready to be part of an exciting new chapter in London's culinary scene and work with a talented team delivering exceptional food and hospitality, we want to hear from you! Were looking for an experienced Sous Chef who shares the same enthusiasm, dedication and passion for food, vibrant hospitality and a unique culinary experience. Legado Legado opened its doors in August 2025 in the heart of Shoreditch, with a clear purpose: to celebrate the breadth and depth of Spains regional cooking. A sister restaurant to Sabor, Legado builds on that foundation while carving out its own identity - exploring lesser-known dishes and traditions from across Spain, guided by seasonality, whole-animal butchery and a deep respect for craft and provenance. From the Taberna - Legados tapas and pintxos bar - to the main dining room, the restaurant is defined by thoughtful cooking, precise technique and warm, considered hospitality. Founded by Chef Nieves Barragn Mohacho, Legado reflects a lifetime of experience rooted in Spanish culinary heritage. Nieves cooking is shaped by memory, travel and a commitment to honouring the stories of each region. Just seven months after opening, Legado was awarded a Michelin Star - a testament to the dedication, talent and collective ambition of the team. The Position As Sous Chef, you will be responsible for ensuring the delivery of consistent, high quality and innovative dishes throughout the operation. You will play a key role in menu development, working closely with the Head Chef; you will assist in managing the overall kitchen operation, including prep schedules, stock control, budgeting and maintenance, as well as the day to day management of the kitchen team. If you have the following, then we want to hear from you: Previous experience as a Sous Chef or Junior Sous Chef in a high quality Restaurant; Strong awareness of trends and seasonality of produce; A highly creative approach to your work with excellent attention to detail; Proven ability to manage, train and motivate a Kitchen brigade; Experience scheduling and reviewing staff rotas; A working knowledge of health and safety, compliance and procedures; This is a very exciting opportunity not to be missed for a talented Sous Chef eager to join a restaurant group with ambitious plans. Benefits & Culture Our team is the most important part of our business, translating our passion for genuine hospitality to our guests every day. We are proud to work with industry-leading talent and recognise the importance of offering our teams the tools, guidance and experience necessary to build confidence and grow. We encourage you to bring your whole self to work and celebrate the skills and characteristics that make you unique. Your commitment to be kind and work hard comes with a range of benefits such as: Treat Yourself Up to 50% off dining across JKS Restaurants Retail & Takeaway Discounts Code App Membership Look After Yourself Discounted Gym Membership Wagestream stream your pay earlier Company Donations for your involvement with Charities Employee Assistance Program Access to Financial Advice Wedding Gift & New-born Care Package " Celebrating your big occasions Season Ticket Loan Progress Yourself Access to our fantastic L&D Calendar A personalised learning & development plan to develop your skills and knowledge Career progression with a fast-growing, critically acclaimed restaurant group. Be Yourself Additional holiday for every year with us (rising to 30 days) Employee referral scheme - paying up to £600 per referral Staff parties & long service awards The Group JKS Restaurants was founded by siblings Jyotin, Karam, and Sunaina Sethi in November 2008. Since its inception, the group has received critical acclaim and industry recognition, including 7 Michelin stars, 4 Michelin Bib Gourmands and a spot in the Sunday Times Best 100 Places to Work 2024. The JKS portfolio currently features Michelin-starred restaurants such as Trishna, Gymkhana, Kitchen Table, and Sabor, along with cult favourites Hoppers,Brigadiers, Berenjak, Plaza Khao Gaeng, Speedboat Bar, Bibi, and Ambassadors Clubhouse. JKS Restaurants offers a unique opportunity to pursue a career in fine dining or to develop within trend-focused casual cuisine, with opportunities across all disciplines for those looking to advance their careers within a people-focused, collaborative hospitality group. TPBN1_UKCT

Chef Manager - North London - 6 Lingard Ave, London NW9 5BG £41,000 per annum/ 40 hours per week - Monday - Friday - 7am to 3.30pm Our food is crafted onsite by passionate people using the best ingredients and we know that a balanced, plant focused, natural, fresh and sustainable menu will increase the productivity of our customers and keep them motivated and happy whilst at work. We provide amazing food, create inviting spaces, and develop engaging environments that inspire, motivate and unite our customers We are looking for a talented, enthusiastic and experienced Chef Manager to join our dedicated catering team, who produce outstanding food using the finest and freshest ingredients in this highly innovative corporate environment. Responsibilities include: The Chef Manager will plan, organise and direct the preparation and cooking of food ensuring that the company's reputation for quality is enhanced with customers and clients at all times Adopt a hands on approach taking responsibility for the food production covering all employee dining along with an extensive range of pop ups. Possess an exceptional drive for quality and innovation Responsible for all aspects of food safety, Health & Safety and COSHH The Chef Manager will be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets Our Ideal Chef Manager will: Proven experience in a role as Chef Manager being able to demonstrate a track record of catering for large numbers but at the same time making the customer feel that their meal has been individually prepared for them. Have a 'big personality' .Great people skills and be able to lead, develop, train and inspire a small team. Have a real passion for food and customer service along with bags of enthusiasm and recognising that customer engagement is key. Food Innovation and development is essential along with being up to date with current food trends Ability to communicate at all levels Superb culinary skills Good financial understanding High standards and be quality driven Excellent organisational skills A 'Can do' attitude We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Private Healthcare for Single, Married or Family Non-Contractual Bonus Scheme Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive Wow Points every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families TPBN1_UKCT

Do you crave the taste of success? Do you dream of delivering high-quality, nutritionally balanced meals that not only delight the taste buds but also improve If so, we'd love you to join us as at our Clients GOOD rated 70 bedded Care Home — where every plate you serve makes a real difference. Why Work With Us Have you considered working in hospitality within the care industry ? We believe we offer some of the best working hours in hospitality — no late nights, no hectic weekends , and consistent hours throughout the week. MCG Recruitment is proud to be working with our valued Care Home client , supporting them in finding a talented and passionate Chef Manager to lead their kitchen team. This is an excellent opportunity to join a well-respected care provider committed to delivering exceptional standards of food and service for their residents. The Role As Chef Manager , you'll play a vital role in enhancing the lives of residents through delicious, high-quality food. Your responsibilities will include: Leading and motivating your catering team to deliver exceptional service in line with company standards and objectives. Recruiting, training, and developing your team to achieve consistent, high-quality results. Managing communications with both residents and staff to ensure satisfaction and engagement. Controlling food stock levels and ordering within budget. Creating innovative, nutritious menus that meet budget and presentation standards. Driving financial performance through effective cost control and culinary excellence. Ensuring full compliance with COSHH, Food Safety, Health & Safety , and all relevant legislation. About You We're looking for an experienced, proactive, and inspirational leader who thrives in a dynamic environment. You'll be passionate about great food, excellent service, and creating a motivational, supportive kitchen culture — ensuring residents enjoy a truly 5-star dining experience every day. #MCG1 TPBN1_UKCT

We're recruiting a Sous Chef to join the award-winning Restaurant in London. This is a unique Sous Chef opportunity where fine-dining, bakery production and large-scale event preparation combine with genuine social impact. You'll work alongside the Head Chefs to operate both Restaurant kitchen training kitchen and support within the Bakery when needed. If you are a strong Sous Chef with pastry or bakery experience , confident running a busy kitchen and passionate about mentoring others, this is a great opportunity in London. The offer £35,000 – £40,000 per annum 39 hours per week Sunday–Thursday working pattern Finished by 3PM most days! 28 days holiday + bank holidays Company pension scheme Free meals on duty Chef whites & laundry service provided Non-slip shoes provided The operation & food Award-winning fine-dining restaurant in London. Seasonal cuisine, monthly changing menu and specials. 5,000 individuals trained and 2,600 City & Guilds qualifications delivered. The role Support the Head Chefs in running both the restaurant training kitchen and Bakery. Support in delivering structured training towards City & Guilds NVQ qualifications in professional patisserie and bakery. Operate the kitchen on a fully commercial basis, preparing food for restaurant service and events. Maintain exceptional standards of food quality, consistency and presentation. Oversee ordering, stock control, wastage management and weekly stock takes. The ideal Sous Chef Proven Sous Chef experience within a busy kitchen and fine-dining environment. Comfortable managing multiple services, production demands and event orders simultaneously. Reliable, consistent and committed to long-term roles. If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com TPBN1_UKCT

Overview One Aldwych is one of the very few hotels in London, or indeed the world that can say it is truly independent. We like to think we do things differently, always with a warm, friendly spirit. Our story is very much our own to write and we invite you to become part of the next chapter. Our kitchens and menus exemplify the penchant for British ingredients crafted into delicious dishes with a touch of imagination. Our go to extraordinary lengths to source an incredible medley of foods from across the British Isles, working with a network of trusted independent producers who support his commitment to seasonal and sustainable cooking that is ever-changing and always exciting. Plates have both substance and style, imbued with the skill and passion of a team that celebrates flavour and provenance in every dish. Our promise to you 28 to 32 days holiday per year (increase with years of service) Complimentary stay including a food and beverage experience Career planning - regular performance reviews £1,000 "Refer a Friend" scheme 50% Discount in Food and Beverage Outlets Cycle to work scheme or season ticket loan Uniform and meals on duty Discounted friends and family rates Employee assistance programme Reward programmes, long service awards and staff recognition incentives What you will bring • Our success is built on the strength of our independent spirit and the passion for high standards our employees bring and grow • As part of our Pastry Kitchen team, you will strive to create memorable and personal experiences for our guests • Engaging and leaving positive lasting impressions through our food • Previous experience in a similar role in a luxury environment is an advantage • A passion to succeed in a fast paced quality environment • Ability to prioritize different tasks and requests coupled with proven organization skills • Have an NVQ Level 1 & 2 catering qualification or equivalent is beneficial • Have a Level 2 Food Safety and Catering qualification or equivalent Your responsibilities • To ensure all menu items are properly prepared using correct recipes, methods of preparation and presentation. • To ensure that correct portion control and amount of “mise en place” are prepared and set up for service in the kitchen • All purchased and prepared foods are labelled, dated and food stocks rotated, kept in legal, hygienic conditions • To ensure service of menu items from the kitchen to waiting staff are carried out in an efficient and courteous manner • To assist Senior Chefs on duty with the “checking in” of deliveries • To ensure junior chefs are correctly prepared and ready for service • Ensure that all food preparation areas are maintained in a clean state and in good condition TPBN1_UKCT

As the Head Pastry Chef at C LA VI you will be the driving force behind our pastry program. You will lead and inspire our pastry team, oversee kitchen operations, develop new dessert menus, and ensure that our guests experience the finest in pastry craftsmanship. This role presents an excellent opportunity to shape the dessert offerings and make a lasting impact on our culinary reputation. This is a full-time and permanent position offering a competitive salary based on experience. Key Responsibilities Lead the creation and execution of dessert menus, including pastries, cakes, and other sweet treats. Supervise and mentor pastry staff, including Pastry Chefs, Bakers, and Pastry Chef. Maintain the highest standards of pastry quality, taste, and presentation. Oversee kitchen operations, including inventory management, ordering, and quality control. Ensure strict compliance with food safety, sanitation, and hygiene regulations. Develop and introduce new pastry recipes and techniques. Collaborate with the management team to meet financial targets and guest expectations. Act as a pastry ambassador, representing C LA VI in the culinary community. Qualifications Proven experience as a Pastry Chef or Head Pastry Chef in a high-end bakery or restaurant. A culinary degree or equivalent certification is highly desirable. Exceptional pastry skills with a portfolio showcasing your creative and technical abilities. Strong leadership skills with experience in leading and mentoring pastry teams. Proficiency in dessert menu planning, recipe development, and cost control. In-depth knowledge of food safety, sanitation, and hygiene standards. Ability to excel in a fast-paced kitchen environment. Outstanding communication and teamwork skills. Flexibility to work evenings, weekends, and holidays as required. TPBN1_UKCT

Company Description Job Title: Chef Manager Location: Rosemead Preparatory School - SE21 8HZ Contract Type: Term-time, 36 working weeks + 4 weeks holidays. Salary: £36,000 per annum Why Join Us? 3 volunteering days to give back to causes you care about 3 days grandparent leave for those special family moments 24 weeks enhanced maternity leave Bespoke training & development opportunities Pension & life insurance Discounts on high street brands, cinema & holidays via the Perkbox App Wellbeing hub & access to employee assistance programme Free meals while at work Career development & HIT Apprenticeships for all experience levels About the Role: We are seeking a passionate and experienced Chef Manager to lead the kitchen team at one of our renowned South London locations, Rosemead Preparatory School. You will be responsible for managing day-to-day kitchen operations, delivering fresh, high-quality meals, and ensuring exceptional food service for pupils, staff, and visitors. You will be joining Holroyd Howe , one of the UKs leading contract caterers, providing fresh, innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school. Our mission is simple: To provide our teams with the right skills to succeed in their jobs, we invest in their training and development. Our exceptional teams of seasoned specialists customise our catering services to fit children of all ages and satisfy the unique needs of our clients. Job Description Key Responsibilities: Lead kitchen operations ensuring the highest standards of food quality, safety, and presentation Manage and support a small kitchen team, fostering a positive working environment Oversee menu planning, stock control, and supplier relationships Maintain accurate financial records including budgets, ordering, and stock rotation Ensure compliance with all food safety, health & safety, and safeguarding policies Work collaboratively with the school community to provide a friendly and efficient catering experience Qualifications Candidate Profile: Previous experience as a Chef Manager or similar role within contract catering, ideally the Independent Education sector Strong kitchen management and leadership skills Passionate about using fresh, seasonal ingredients to create balanced, appealing menus Excellent organisational and communication skills Knowledge of food safety standards, allergen management, and sustainability best practices Additional Information We pride ourselves on: People first Were a company of individuals, united in doing our best for our clients. Great food, always Using only the best ingredients, our food is fresh, authentic and tailored to each school, age group, and specific needs and preferences. Food education We educate pupils through food, encouraging them to understand and develop their own personal tastes and make informed food choices. Respect in everything we do Our respectful codes of conduct inform how we behave towards our clients and customers, suppliers and business partners, and each other. Fresh thinking New ideas for food, service and ways of working help us maintain our position as creative leaders in school catering. In order to be considered for this role you must be able to demonstrate that you have the Right to Work in the UK. Holroyd Howe is an equal opportunities employer. We are committed to safeguarding and promoting the welfare of children and young people and expect all employees to share this commitment. All roles within Holroyd Howe involve regulated activity. It is a criminal offence for individuals barred from working with children to apply for such roles. An Enhanced Disclosure and Barring Service (DBS) check, including a Barred List check will be required for all successful applicants. Shortlisted applicants will be asked to provide information about relevant criminal offences and will be subject to an online search of publicly available information. This search helps identify any issues that may affect suitability to work with children. This appointment is offered on the return of satisfactory professional references. TPBN1_UKCT

Assistant Manager, Central London Salary: Up to £32,000 + Bonus An exciting fast growing QSR brand is looking for a passionate and driven Assistant Manager to join one of its Central London locations. This is a fantastic opportunity to join a business that is scaling quickly, opening new sites, and investing heavily in the development of its people. Known for putting a fresh twist on a much-loved classic, this brand has built a strong and loyal following and is at an exciting stage of growth. If you enjoy working in a fast-paced environment, leading teams from the front, and delivering great guest experiences, this role offers real opportunity to grow and progress. This position would suit an experienced Assistant Manager or a strong Shift Manager who is ready to take the next step in their career within a supportive and ambitious business. The role As Assistant Manager, you will support the Store Manager in the day to day running of a high volume QSR operation. You will play a key role in leading the team, maintaining high standards, driving sales, and always ensuring excellent customer service. About you Experience in a high volume QSR or fast casual environment Confident leading shifts and supporting team development Hands on, energetic, and motivated Strong understanding of standards, service, and food quality Commercially aware with a focus on sales and cost control Ambitious and keen to develop within a growing brand This is a great opportunity to join a fast-growing QSR brand with clear progression, structured development, and the chance to build a long term career. TPBN1_UKCT

This Production Supervisor role sits right at the heart of production, where food safety, quality, and daily output all meet. Youll be the person making sure standards arent just met, but consistently upheld, keeping production flowing smoothly while protecting quality, compliance, and customer trust from start to finish. Whats in it for you £39,000 salary reflecting the responsibility and accountability of the role A senior, hands-on production position with real operational ownership Direct involvement in food safety, quality assurance, and audit processes A role with influence over standards, compliance, and continuous improvement Long-term stability within a structured, high-volume food manufacturing environment What youll be getting stuck into as a Production Supervisor Overseeing day-to-day production within your section, ensuring food safety and quality controls are met Completing and monitoring QA checks including weights, temperatures, portion control, and records Managing dry ingredient ordering, production documentation, and corrective actions where required Ensuring customer specifications are met through accurate picking, labelling, and order checks Carrying out metal detection checks and maintaining accurate compliance records Supporting hygiene standards, GMP, pre-operational checks, and audit readiness across the area What youll bring to the table as a Production Supervisor Previous experience supervising food production within a manufacturing environment Strong working knowledge of food safety, quality systems, and compliance monitoring Experience carrying out QA checks, production records, and corrective actions Familiarity with HACCP principles and factory audit processes Confidence overseeing machinery standards, hygiene compliance, and production documentation To apply for this role as Production Supervisor, please click apply online and upload an updated copy of your CV. TPBN1_UKTJ

Monday Friday 20 days holiday + 8 Bank Holidays Free onsite gym membership Uniform provided Overview Our Retail restaurant is one of the busiest food destinations within the building, serving high volumes while maintaining exceptional standards. As a Retail Chef de Partie, youll run a large section and contribute to producing around 200 portions daily delivering fresh, vibrant, consistent dishes at pace. This role is ideal for a hardworking, organised chef who thrives in a fast-moving environment and takes pride in quality, efficiency, and teamwork. Responsibilities Run a large production section within a high-volume kitchen. Prepare, cook, and present dishes efficiently to meet service deadlines. Maintain high levels of quality, consistency, and portion control. Support the wider team with a flexible, can-do attitude. Follow recipes and specifications accurately, ensuring proper allergen and compliance practices. Keep your workstation clean, well-organised, and compliant with food safety standards. Requirements Experience in high-volume kitchens or large-scale production. Excellent organisational skills and ability to handle pressure. Strong technical basics and consistent, accurate preparation. A hardworking, positive mindset and willingness to support the team. Understanding of allergens, food safety, and kitchen compliance. What We Offer Experience in one of the buildings busiest and most dynamic kitchens. Opportunities to develop skills in volume production, speed, and consistency. Supportive team culture and clear progression pathways within ISS. Competitive salary and full ISS benefits. About ISS ISS is a world-leading workplace and facility management company, connecting people and places to make the world work better. Through intelligent solutions, high standards, and people who care, we help customers achieve their purpose whether its hospitals healing patients, businesses innovating, or airports bringing passengers home safely. Everyone at ISS has the opportunity to grow, develop, and make a difference. ISS is proud to be a diverse and inclusive employer. TPBN1_UKCT

Sous chef Monday to Friday 40 hours per week £37,700 per annum Due to this role being in a high security environment, all applicants must be a British citizen and have been in the UK for 10 years or longer, and must not of left the UK for more than 2 months at any one time in the last 3 years. Spice Up Your Next Career Move! Are you a talented and enthusiastic Sous Chef looking to showcase your skills and creativity? Join our dedicated catering team in centrl London where you'll craft exceptional dishes using the finest and freshest ingredients. This is your opportunity to make an impact in a role that balances culinary passion with career development, all within the UK's leading food service company. The Sous Chef will thrive in supporting the Head Chef to deliver exceptional food while ensuring the smooth operation of the kitchen. You will be passionate about food quality and presentation, maintaining high standards, and ensuring that all dishes are prepared and presented to perfection. You will be integral in leading the kitchen team, training and mentoring junior staff, and ensuring that operational efficiency and food safety standards are met. Key Responsibilities: Supporting the Head Chef : Assist the Head Chef in all aspects of kitchen management, including menu creation, food preparation, and ensuring that kitchen operations run smoothly. Team Leadership : Train, mentor, and supervise kitchen staff, ensuring high standards of food preparation and cleanliness. Food Quality and Consistency : Ensure that every dish is prepared and presented according to the venue's standards, maintaining consistency and quality at all times. Stock Management : Assist in ordering, stock rotation, and inventory control, ensuring that stock levels are maintained and waste is minimised. Health and Safety : Adhere to health, safety, and hygiene regulations to ensure the kitchen operates in a safe and clean environment. Cost Control : Work with the Head Chef to ensure food costs are controlled and within budget, while maintaining the highest quality. Customer Focused : Ensure that dishes meet client and customer expectations, adapting to special dietary requirements and requests as needed. Operational Support : Take charge of the kitchen when the Head Chef is absent, ensuring the operation runs smoothly. Required Skills: Culinary Expertise : Proven experience in high-quality catering, ideally within a similar venue or setting, with a passion for creating exceptional dishes. Leadership Skills : Ability to supervise and motivate a team of kitchen staff, ensuring a high level of performance. Food Safety : A strong understanding of food hygiene and safety standards, with the ability to enforce them in the kitchen. Team Collaboration : Ability to work well with both front-of-house and kitchen teams to deliver a seamless customer experience. Organisational Skills : Strong attention to detail and the ability to manage multiple tasks in a fast-paced environment. Adaptability : Flexibility to assist in all areas of the kitchen and respond to changing demands during service. Additional Traits: Passion for Food : A deep enthusiasm for culinary arts and delivering an exceptional dining experience. Creativity : Ability to contribute to menu planning and innovation, keeping up to date with culinary trends. Financial Awareness : Ability to manage food costs and contribute to the financial success of the venue. As a Sous Chef, you will ideally have a background in high-quality catering and be eager to further develop your culinary skills in a prestigious venue. You will be dedicated to maintaining a high standard of food and service, leading your team to ensure operational excellence and customer satisfaction. We reward your hard work with a comprehensive benefits package, including: Contributory pension scheme Career development : Career Pathways and MyLearning programmes Healthcare : Digital GP access for you and your family Travel discounts : Savings with TUI, Expedia, Booking.com, and more Shopping discounts : On Tesco, Sainsbury's, Morrisons, and others Cinema : Up to 44% off tickets Cash rewards : Earn rewards every time you spend Wellness : Free mindfulness, wellness, and exercise classes Family & friends : Share discounts with loved ones As part of Compass Group, you'll have the chance to grow your career with the industry leader, enjoying competitive pay, great perks, and unmatched opportunities for learning and development. Diversity Is Our Strength At Compass Group UK&I, we're dedicated to creating a workplace where everyone can be their true selves and have equal opportunities for career advancement. We celebrate diversity and believe that it drives innovation and excellence, allowing our colleagues to thrive and reach their full potential. TPBN1_UKCT

We are seeking an experienced and passionate Kitchen Manager to lead a busy, high-quality school catering operation in South London. This is a fantastic opportunity for a motivated professional who enjoys working with fresh food, leading teams, and making a positive impact on young peoples daily lives all while maintaining an excellent worklife balance. The Role As Kitchen Manager, you will be fully responsible for the day-to-day running of the kitchen, ensuring the delivery of nutritious, well-presented meals that meet high standards of quality, safety, and service. Key responsibilities include: Managing and motivating a kitchen team to deliver consistent, high-quality meals Planning menus in line with nutritional guidelines and budget requirements Ensuring full compliance with food safety, allergen, and health & safety standards Managing stock control, ordering, and cost management Maintaining excellent standards of cleanliness and organisation Building positive relationships with school staff and pupils About You Proven experience as a Kitchen Manager, Head Chef, or similar leadership role Strong people management and organisational skills A passion for fresh, nutritious food and child-focused catering Excellent knowledge of food safety, allergens, and compliance Ability to work efficiently in a structured, fast-paced environment Whats On Offer Competitive salary of £34,000 £38,000 Monday to Friday working hours no evenings or weekends School-based role offering a great worklife balance Supportive working environment with opportunities to make a real difference If youre an enthusiastic Kitchen Manager looking for a rewarding role within education catering, wed love to hear from you. 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

Sous Chef - Equinor, Central London Salary: £42,260 per annum Hours: Monday to Friday, 40 hours (7:30am-4pm) We're searching for an ambitious Sous Chef to join our team at Equinor in central London. You'll help craft exceptional dishes using the freshest ingredients, support the Head Chef in daily operations, and play a key role in leading a high-performing kitchen. This is a fantastic opportunity to grow your career with the UK's leading food service company. What You'll Do Support the Head Chef with menu planning, food prep, and smooth kitchen operations Lead, train, and motivate the kitchen team Maintain exceptional quality, consistency, and presentation across all dishes Assist with stock control, ordering, and minimising waste Uphold the highest standards of food safety and hygiene Take charge in the Head Chef's absence Ensure dishes meet customer and dietary expectations What You'll Bring Strong culinary skills and experience in high-quality catering Confident leadership and team motivation Excellent knowledge of food safety and hygiene Ability to thrive in a busy, collaborative environment Great organisation, attention to detail, and adaptability Passion, creativity, and a commitment to delivering outstanding food We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive cash rewards every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families About Us As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Pastry Sous Chef Salary : £40,000+ Service Charge (Up to £600 per month) Hours: 40-hour per week contract About Great Scotland Yard Hotel The Unbound Collection Great Scotland Yard Hotel is a one-of-a-kind luxury destination in the heart of Westminster, where historic grandeur meets contemporary sophistication. As part of The Unbound Collection by Hyatt, the hotel offers a uniquely curated experience, exceptional service, and discreet luxury for the most discerning guests. Few addresses are richer in history and anecdote than our hotel; a few steps away from Covent Garden and around the corner from Trafalgar Square our guests enjoy a wide variety of food and beverage offerings including quirky cocktails and local craft beers in the 40 Elephants Bar, evening drinks at our Whisky Bar, Sibin, and can indulge in an Afternoon Tea with a twist in The Parlour. Duties & Responsibilities as a Pastry Sous Chef Support the Executive Pastry Chef and senior kitchen team in overseeing pastry operations, ensuring efficiency, consistency, and exceptional standards of quality and presentation. Lead by example, managing and inspiring the pastry team to deliver smooth, well-organised service across all shifts. Contribute to the development of pastry menus, seasonal offerings, and recipe innovation, aligning with the hotels culinary vision. Oversee the preparation and presentation of all baked goods, desserts, and pastry items, ensuring consistency, portion control, and adherence to recipes. Maintain a clean, safe, and hygienic pastry kitchen in full compliance with food safety regulations. Collaborate with other departments to meet service requirements and elevate guest experiences through outstanding pastry offerings. About you You will have proven experience as a Pastry Sous Chef in a hotel or high-volume pastry kitchen. A creative and skilled culinary professional, you bring strong leadership and organisational abilities, along with a passion for pastry arts and a commitment to excellence in quality, consistency, and presentation. Just some of the benefits you will enjoy as a Pastry Sous Chef 12 complimentary nights a year across Hyatt Hotels worldwide Discounted hotel stays across Hyatt not just for you but also your family and friends from the day you start! Free meals on duty 50% discount on food and beverages when you dine as a guest at selected Hyatt Hotels Business attire laundered complimentary Headspace membership and access to our Employee Assistance Programme Continuous learning and development opportunities to provide you with a clear career path as well as job promotion opportunities across Hyatt Hotels worldwide At Hyatt We care for people so they can be their best. This is demonstrated in our values of Empathy, Integrity, Respect, Inclusion, Experimentation and Wellbeing. Being part of Great Scotland Yard Hotel also means joining the Hyatt family which has over 1150 hotels in over 70 different countries, also recognised as a Great Place to Work Company! Being part of Hyatt means always having space to be you. We are passionate about diversity, equity and inclusion. Our global teams are a mosaic of cultures, ethnicities, genders, ages, abilities and identities. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job its a career for people who care. Next steps : Apply today for this Pastry Sous Chef position and start your journey with Great Scotland Yard Hotel! TPBN1_UKCT

About us Cabotte Wine Bar & Restaurant, founded by two Master Sommeliers with extensive London restaurant experience, promises exquisite French cuisine paired with a unique wine list made up of beautiful classics and interesting rarities from the Burgundy wine region. Named after the small huts that Burgundy winegrowers have within their vineyards, the feel of the restaurant, which was designed by Rosendale Design, is that of a traditional local bistro in the French countryside. With traditional dishes and modern twists, the seasonal menu and daily specials will showcase the very best ingredients. Overview Were looking for a capable, hands-on Chef de Partie to operate the kitchen solo on most shifts. Youll run mise en place, service and close-down independently, keep standards high, and ensure the kitchen remains safe, clean and well organised. Responsibilities Run the kitchen end-to-end on solo shifts: prep, service, pass/expedite, close. Oversee mise en place, maintain quality/consistency, and cook to ticket times. Manage food safety and hygiene (HACCP/SFBB), allergen controls and daily due-diligence logs. Handle ordering, deliveries, stock rotation (FIFO) and basic cost control; minimise waste. Keep the kitchen clean, organised and audit-ready at all times. Contribute ideas to menu development and seasonal updates aligned to the Gunmakers offer. Communicate clearly with FOH; support smooth service and guest satisfaction. Cover any additional reasonable duties required to keep service running safely and smoothly. About you Proven experience as a Chef de Partie (or strong Demi) in a quality, fast-paced kitchen. Comfortable running a solo section/kitchen, staying calm under pressure. Strong prep skills, organisation, and an eye for consistency and detail. Solid knowledge of food safety & hygiene; confident with allergen management and record-keeping. Positive, reliable, and collaborative; good communicator with FOH and management. Right to work in the UK; relevant Food Safety certification (Level 2 minimum). Benefits: Competitive salary + tronc 50% staff discount across our restaurants +1 day of holiday for each completed year with us (capped at 5). Regular in-house trainings and tasting opportunities. Staff meal on shift. Saturday & Sunday off. TPBN1_UKCT

This is a hands-on leadership role at the heart of a fast-moving red meat production environment, where accuracy, food safety and control really matter. As a Red Meat Production Supervisor, youll be trusted to keep standards tight, people aligned and orders leaving exactly as customers expect - every single time. Whats in it for you £42,000 salary reflecting the responsibility and accountability of the role A key operational position with real influence over standards A stable, permanent role within a regulated, high-volume environment Daily variety across production, quality, people and compliance Opportunity to shape performance, training and standards on the floor A role where precision and leadership are genuinely valued What youll be getting stuck into as a Red Meat Production Supervisor Overseeing production to ensure all orders meet exact customer specifications Managing labelling, batch coding and full product traceability throughout production Leading daily activity for butchers, cutters and packing teams Enforcing hygiene, GMP, HACCP and quality control procedures on shift Monitoring stock rotation, segregation and metal detection compliance Reporting performance, issues and risks clearly to operations and QA What youll bring to the table as a Red Meat Production Supervisor Previous experience supervising within red meat or food production Strong knowledge of food safety, hygiene and traceability requirements Experience managing teams and daily output targets Confidence working with customer specifications and compliance standards Ability to spot issues early and escalate appropriately If youre ready to step into a Red Meat Production Supervisor role where standards, control and leadership actually matter, this is one worth taking seriously. TPBN1_UKTJ

AUCHO are looking for an experienced and passionate Sous Chef to join one of our London GAUCHO Restaurants! You will need to be experienced in working as a Sous Chef in a fresh food kitchen and be extremely passionate about food. Our?Sous Chef?will have experience managing a team, running the kitchen and working in a fast-paced environment. They must be able to deliver high quality dishes following a spec and have a genuine passion for cooking. Training and benefits 50% off your food bill at all GAUCHOs Referral and Length of service bonuses Incentive and reward schemes Industry Apprenticeship program opportunities and cycle to work scheme Career development and training programmes Training provided by the GAUCHO Academy 28 paid annual holidays + options to purchase additional days Key Responsibilities of the GAUCHO Sous Chef To possess strong operational and leadership skills with regard to both knowledge and operation. To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs. To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage To undertake dealings with suppliers and commercial partners of the business with regard to kitchen operations set and agreed by the Head Chef & Sous Chef. To check all inbound food deliveries to ensure consistency and quality of all items delivered for the kitchen operation. Assist Head Chef with staff recruitment and inspirational training, team development and appraisals Ensure all health and safety practices are followed, and participate in controlling GP, stock and portion control. Ensure daily staff food is varied, nutritious and well received Requirements for GAUCHO Sous Chef Have worked as a Sous Chef in a high-pressure kitchen environment Will have a passion for fresh produce Be able to work alongside the Head Chef to effectively run a successful kitchen Be organised and able to communicate effectively with a team. Collaborate with FOH management teams to hit restaurant KPIs TPBN1_UKCT

Pastry Chef de Partie London, United Kingdom Full-time Company Description Raffles London at The OWO on Londons Whitehall, unites the allure and heritage of Raffleswith one of the worlds most historic addresses with a name is synonymous with luxury, glamour, and extraordinary adventure. This fine Grade II* listed Edwardian building has beentransformed with 120 rooms and suites along with a collection of 85 exceptional branded residences. Within The OWO destination there are a total of nine restaurants and three bars, including one by our signature chef Mauro Colagreco. The Guerlain spa and Pillar Wellness offer the latest in wellbeing, and a 600 seated-capacity grand ballroom, The Whitehall, is perfect for all kinds of special occasions and events. Within these much-storied walls, where legendary statesmen and women once shapedthe modern world, guests are now invited to discover new and inspiring emotions andconnections. At Raffles, you arrive as a guest, leave as a friend and return as family.? Job Description An exceptional opportunity presents itself for a Pastry Chef de Partie to join the Food & Beverage Department at Raffles London at the OWO. Reporting into Executive Pastry Chef, you will contribute a as junior leader to promote and exemplify our values and kitchen culture. Overseeing a section of the daily business to ensure hygiene, food and service standards, culture and quality are always delivered. To undertake any specific function of any Raffles kitchens/ kitchen management as delegated by the Executive Pastry Chef and Senior Sous Chef/Sous Chef and/or Head Baker. Understands that the pastry department work as one team to support and be directly responsible for the quality, production and service for pastry/dessert/bakery in all outlets within the hotel including but not limited to the restaurants, events, private dining and canteen. Specifically, as the Pastry Chef de Partie your responsibilitys will include: Maintaining and running of section including the supervision of Demi Chef de Parties and commis on the section Maintain stock control, ensuring that sections stock levels and production are in line with business levels. Be environmentally conscious and works towards a low waste operation. Contribute to the effective management of costs, zero waste factor. Collating recipes for new dishes. working as required on a rota basis based on hotel, outlet and event hours of operation. Ensuring that you are aware of and able to advise employees on the correct policies and procedures. Providing constructive and corrective feedback to Demi Chef de Parties and Commis Maintaining and running of kitchen in Sous chefs absence Participating in the service in all kitchen outlets as business demands. Supporting and checking that kitchen rotas meet demands of section business levels Understanding and communicating with supervisors if there is a need for overtime on the section. Working with, coaching and supporting the team members on the section. Working with all supervisors, HODs, chefs and supporting departments to communicate effectively and positively the needs of the operation. Who are we looking for? A proven track record and ability to provide high levels of service under pressure. Exceptional communication and customer service skills, both written and spoken. An understanding and willingness to contribute to a 24h operational schedule when required. Excellent leadership skills where a positive kitchen culture is created by strong values . Previous relevant experience as Chef de Partie in a luxury/Michelin star/5star environment. A creative approach to the production of high-quality food . Qualifications - Additional information Why join our Raffles team? Not only will you be joining one of the worlds best hotels you will also receive great benefits including: 28 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (35 Days). Staff meals whist on duty. Free dry cleaning for uniform. Employer pension contribution of 3% Enhanced sick pay. Enhanced maternity, paternity and adoption pay. Life Assurance 1x salary Employee assistance program, including virtual GP and financial advice. Season ticket loans and cycle to work scheme. Colleague gifting to celebrate special occasions. Paid days off to move house or give back time to a charity of your choice. Internal learning and development programmes tailored to you. Fun-filled events, whether thats a pub quiz, team run or festive party. Employee benefit card offering discounted rates of up to 30% at Accor worldwide and Raffles London F&B outlets. Worldwide development opportunities across Accors extensive brand portfolio. What are the Raffles Values? Respect: We value the needs ideas and individuality of others; we treat everyone with fairness and dignity. Belonging: We celebrate our differences. We support each other and we always stand together. Integrity: We build trust through mutual respect and being authentic. Empowerment: We have the authority to take initiative and anticipate moments to create unforgettable experiences. Excellence: We make genuine connections and we cherish every opportunity to make the people around us feel special. TPBN1_UKCT

Head Chef, Independent Michelin Bib Italian Restaurant, London, £60,000 package I am currently looking for a strong and experienced Head Chef to join this fantastic independent group of Michelin Bib Italian Restaurants. The restaurants are well known for their small well-balanced menus offering modern innovative freshly made pasta at great prices. They offer great progression opportunities within the group as they aim to acquire more openings in the future. As Head Chef, you will be expected to oversea all sections of the kitchen, train junior team members and work closely with the Group Exec Chef during service to ensure all food leave the kitchen on time and to the standards required. You will have experience in all aspects of kitchen management working in a structured / process led business using platforms for ordering, stock control, rotas and wage cost. Ideally you would have worked in a similar, food led restaurant business recognised for their quality of food, have strong personality & kitchen presence. Be able to interact and engage with customers at the open plan kitchen and have experience of working within teams of 12 chefs. Additionally experience working with high volume sales and a busy kitchen and cooked to Michelin Bib / 1 AA rosette I am looking for a proven Head Chef who is ready for their next progressive step. Its essential to have excellent communication and organisational skills with an eye for detail. The successful Head Chef can expect to earn the below starting package. £50,000 + per annum basic salary £10,000 PA tronc Generous bonus scheme Pension and healthcare Progression opportunities within the company as it continues to grow and develop This Head Chef position is vacant and immediate interviews and trials are available for successful candidates. Head Chef, Independent Michelin Bib Italian Restaurant, London, £60,000 package TPBN1_UKCT

Join us as a Pastry Commis Chef at the Dorchester, recently recognised as one of The Sunday Times Top 10 Best Places to Work for in 2024 & 2025 and Hotel of the year London at the 2024 AA Hospitality Awards. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success. We care about your career and are proud to have the absolute best people in the industry. When you join us as a Pastry Commis Chef at The Dorchester, you will have a unique opportunity to excel in your field. You will learn from your fellow Legends and our award-winning learning academy to achieve the highest standards in craft, service, and leadership. What youll do As Pastry Commis Chef, you will enjoy your work and take pride in delighting our guests: You will be responsible for assisting the kitchen team in their section to ensure the highest standards of food production. You will be responsible for participating in daily food preparations during their day. This will include portioning food products, utilizing food surpluses to control food costs; and ensuring all food preparations meet outline recipes including portion size, quality and quantity all to ensure our guests receives nothing but the best experience. You will also show flexibility and creativity in dealing with special requests and challenges that may arise during the day. The items shared are the essence of a day in the life of a Commis Chef, but we will make sure you are provided with specifics on how we care for our hotel. What youll bring Essential Skills and Experience Technical Skills Pastry Techniques - Understanding fundamental techniques like creaming, folding, and tempering chocolate. Knife & Precision Skills - Ability to cut, shape, and decorate pastries with accuracy. Ingredient Knowledge - Familiarity with flour types, dairy, and chocolate. Piping & Decoration - Basic proficiency in using piping bags for frosting, chocolate work, and garnishing. Plating & Presentation - Understanding how to create visually appealing plated desserts. Preferred Skills Attention to Detail - Precision in measurements and presentation. Time Management - Ability to work in a fast-paced environment. Teamwork - Collaborating with other chefs and kitchen staff. Creativity - Contributing ideas for new pastry designs and flavours. Adaptability - Handling different pastry tasks and learning from senior chefs. Kitchen Experience Previous Training - culinary degree or diploma in pastry arts is beneficial but not required. Work Experience - Internships or experience in a bakery, hotel, or restaurant pastry section is beneficial but not required What youll get Complimentary Stays : Enjoy complimentary stays with breakfast at Dorchester Collection Hotels every year. Discounts : Get 50% off food and beverages at selected bars and restaurants within the Dorchester Collection: Enjoy Friends & Family stay discounts out hotels, Benefit from discounts at various high street and online shops Employee Perks : Enrol from day 1 into the Aviva Private Pension scheme (we contribute 8% towards your pension); Benefit from Seasonal ticket loan, Rental deposit scheme, private financial advice, and Eye care vouchers. Training and Development: Advance in your career by accessing various apprenticeships from Level 2 to Hospitality Degree Level 5. We partner with outstanding nationally recognised Apprenticeship providers. Social Events: Participate in vibrant social events, including a summer party, winter ball, pub quizzes, and cultural and milestone recognition celebrations. Referral Bonus: Earn a £1000 bonus when you recommend a friend. Well-being Support: Access immediate well-being advice because we care about our employees. We celebrate diversity and are committed to creating an inclusive environment for all employees and applicants. If you need us to do anything to support you during the recruitment process (such as adjustments to how you apply, alternative formats of information, or adjustments to the assessment process itself), please do call People & Culture team on 02073197011 or email so that we can discuss how we can support you through this process. TPBN1_UKCT

Role We are currently looking for a Senior Sous Chef Mirror Room to join our leadership team at Rosewood London. The Senior Sous Chef Mirror Room reports directly to the Executive Sous Chef and is responsible for overseeing all culinary areas of the Mirror Room. Key expectations of this role Acting as a coach and mentor to a team of up to 10 associates to ensure high engagement levels, people development and associate retention to strengthen the company culture. Managing food and payroll costs without impact on brand, or quality standards. Consistently maintains established standards across the department through leading by example and quality control. Showing a sound understanding of the London upscale hotel dining environment. Proactively attracting and selecting talent for the department in line with company procedures and culture. Profile The ability to demonstrate leading and developing people effectively. Proven culinary skills in an upscale and refined dining environment. The ability to build strong relationships with all the floor team in the Mirror Room. A good understanding of leading and developing people effectively. All our associates have the opportunity to live by our culture by being engaging, refined and intuitive in everything they do. Our principles allow a high degree of creativity and empowerment to foster a culture of Relationship Hospitality. Benefits 31 days paid holidays per annum, including Bank Holidays Company pension scheme and life assurance Private Medical Insurance 12 complimentary room nights and F&B discount worldwide Talent development opportunities Involvement in Corporate Social Responsibility programmes and wellbeing activities About Mirror Room Mirror Room at Rosewood London is an elegant dining space known for its contemporary European cuisine and iconic mirrored interiors. The restaurant serves breakfast and the celebrated Art Afternoon Tea, complemented by a refined selection of fine wines and Champagne, delivering exceptional quality within a luxury hotel environment. TPBN1_UKCT

An opportunity for an experienced and approachable leader with a genuine love of hospitality andlove of beautiful, ingredient-led food. Granger & Co. is looking for a Managerto join our restaurantfamily. ABOUT US Since we opened our doors in London in 2011, Granger & Co. has brought the relaxed, sunnyAustralian way of dining to the city. Our restaurants reflect the spirit that Bill Granger madeknown around the world: easy-going, generous excellence. Our food makes people feel good. It is full of flavour, goodness and vitality. We thoughtfullysource the best possible ingredients with a sunny, colourful lightness, and the emotional comfortof food is as important to us as how it looks and tastes. We celebrate seasonality, championlocal growers and suppliers and prioritise ingredients grown with care for the world. As a family-owned restaurant group that is constantly evolving, we value all employees asrespected individuals and foster diversity and inclusion, with everyone given a chance to sharetheir voice and ideas. People stay with us and grow with us, many for over a decade. THE ROLE This is a full-time position with a mix of daytime, evening and weekend shifts. As Assistant Restaurant Manager, you will lead the front-of-house team in delivering warm, generous and confident hospitality. Youll ensure smooth and organised service, support the team in creating a welcoming atmosphere, and work with pace and attention to detail throughout the day. Youll contribute to daily operations, from managing service flow and handling guest enquiries to supporting training, rostering and quality control. You will also champion our seasonal, ingredient-led menu, guiding guests and supporting the team in understanding our food, producers and values. You will have support and training in administrative tasks from the restaurant management team and our hands-on operationsteam. ABOUT YOU You love hospitality, from the joy of sharing great food and drink to creating memorable experiences for guests. You take pride in leading a team that delivers excellence with care, warmth, and professionalism. Calm under pressure, organised and solutions-focused, you thrive in a fast-paced environment where every detail matters. You care about good food, love learning about ingredients and producers, and enjoy sharing that passion with both guests and colleagues. Above all, you value generosity, teamwork and creating a supportive space where people can do their best work. WHAT WE OFFER A real work-life balance in a people-first business with teams who love what they do. An additional day of holiday for every year of service after two years. Access to wellbeing support and private GP services through Hospitality Rewards. Freshly made staff meals every shift. 50% off when you dine in our restaurants (for up to four people). Cycle to work scheme. Enhanced maternity pay (after 40 weeks of service). Ongoing learning opportunities and visits to the farms and producers we work with. We believe great food and hospitality bring people together. Our kitchens and restaurants areplaces where every team member is heard, supported, respected and encouraged to grow. Weare proud of our inclusive culture and the positive energy it brings to our restaurants. If you are excited by the idea of cooking seasonal, ingredient-led food with a team who caresabout flavour and hospitality, we would love to hear from you. TPBN1_UKCT

Scope and General Purpose of Job: To supervise the assigned station / section, produce a consistent, high-quality product, ensure a courteous, professional, efficient and flexible service consistent with The MAINE Standards Policies & Procedure s in order to maximize guest satisfaction. Maine Duties: Operational 1. To produce a consistent, high-quality product and provide a courteous, professional ,efficient and flexible service at all times, following The MAINE Standards of Performance. 2. Tohaveafullworkingknowledgeandcapabilitytosupervise,correctanddemonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies. 3. To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the restaurant as assigned. 4. To perform all duties and tasks when rotated or assigned to another Department asper Master Task List for that Department. 5. To be fully conversant with all services and facilities offered by the restaurant. 6. To perform opening and closing procedures established for the Place of Work as assigned. 7. To have a thorough understanding and knowledge of all Food& Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives. 8. To ensure that the Place of Work and surrounding area is kept clean and organized at all times. 9. Tomonitoroperatingsuppliesandreducespoilageandwastage. 10. Tohandleguestenquiriesinacourteousandefficientmannerandreportguestcomplaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests. General To understand and strictly adhere to the rules and regulations outlined in the Employee Handbook, as well as the restaurants policies on fire safety, hygiene, health, and safety. To report for duty punctually, wearing the correct uniform and name tag at all times. To maintain a high standard of personal appearance and hygiene at all times. To maintain a good rapport and professional working relationship with colleagues in the outlet and other departments. To attend and actively participate in all staff meetings, scheduled trainings, and other related activities. To fully support the Departmental Trainer's role within the assigned department. To undertake any reasonable tasks and secondary duties as assigned by the Head Chef. To respond to any changes in restaurant operations as required by management. To project a positive and motivated attitude at all times and demonstrate self-control. To have a complete understanding of the Income Audit section in the Operations Manual and all related policies and procedures. Occasional Duties: To assist in conducting quarterly, bi-annual, and annual inventories of operating equipment. To carry out any other reasonable duties and responsibilities as assigned. TPBN1_UKCT

Now looking for a Chef de Partie The primary mission is to deliver Overwhelming Service. A Sous chef is expected to be a leader and really wants to lead. You are a leader who is showing the way and secures our way of working in the kitchen. You work mainly as a chef 2-3 days a week shoulder to shoulder with the Head Chef. You have knowledge on products, allergens, direct costs, waste control, inventory and team costs to support the Head Chef on making orders and leading the kitchen team towards the goals. Expectations: You have deep insight and knowledge on our food menu. Allergens and how the menu should be served. You have insight and follow the routines for our Self-control/HACCAP You study and train yourself in our menus and products You deliver overwhelming service by making the food according to Kitchen Book You follow our safety routines for the kitchen Tasks during service: Prepare for the shift and control pre booked menus Answer questions. You assist the service staff by answering questions about the preparation of the food, allergies and special orders Good quality. You should make the food according to the recipes in kitchen book and the quality that is expected Multitasking. You have a good overview of your station, you can plan and youre always one step ahead Keep it nice and tidy. You are responsible for your work station To keep it organized and clean according to fixed routines Receive and ordering of goods Teamplayer - You help out! It may happen that you get to help in other areas or functions of the business if there is a need! We offer an exciting and supportive workplace in which you are given the training, structure and tools needed to do this. We love variety and you may have gained your experience from many different places. Mainly, we look for a few key characteristics that we think are important. You should be: Ambitious and love to learn new things Full of energy and passion for people Organised, self-driven and structured Have an open and honest approach Able to uphold and champion service standards Together we work every day to develop and offer our guests a unique experience - which not only includes delicious drinks and food, but also a social sport that we love to introduce to new people! TPBN1_UKCT

The Zetter Bloomsbury - New Opening About The Zetter The Zetter is a quiet celebration ofintimate spaces, timeless imperfection,andunapologetic British eccentricity. With our collection of boutique hotels, townhouses, and parlours nestled in Londons most characterful neighbourhoods, we offer more than a stay we curate experiences brimming with thoughtful details, curated charm, and stories layered into every corner. Our food and drink are an extension of this ethos carefully crafted menus, perfectly poured cocktails, and service that feels warm, attentive, and never scripted. We believe that dining and drinking at The Zetter should be as memorable as sleeping under our roofs. We are creating a team for our new opening at The Zetter Bloomsbury and looking for more charming people to join us. About The Role: As Chef de Partie, you are responsible for running your section to a consistently high standard, supporting the Sous Chef and Head Chef with service delivery, preparation, quality control, and kitchen organisation. You will take ownership of mise en place, ensuring your section is always service-ready, and youll support the training and development of junior team members. This is a hands-on role requiring strong technical ability, pace, and pride in standards, with a focus on consistency, organisation, hygiene, and teamwork. Key Responsibilities: Section Leadership & Service Run your section during service, ensuring dishes are delivered on time and to specification. Prepare, cook, and present dishes to the highest standards of flavour, freshness, and presentation. Maintain consistent seasoning, portioning, and plating standards across every service. Adapt quickly to last-minute changes, reservations, dietary needs, and event demands. Preparation & Kitchen Organisation Complete mise en place in line with forecasted covers, events, and in-house business. Prepare sauces, soups, garnishes, and components as required for your section. Ensure correct storage, labelling, rotation, and positioning of food in line with HACCP. Order and manage supplies for your section, minimising waste and maintaining stock control. Teamwork & Training Supervise and support Demi Chefs, Commis Chefs, and Kitchen Porters during your shift. Support training and coaching of junior staff, leading by example and reinforcing standards. Carry out clear handovers at the end of each shift to support continuity and readiness. Compliance, Hygiene & Sustainability Follow food safety, hygiene, and sanitation procedures, applying HACCP principles at all times. Maintain a clean and organised section, ensuring equipment and work areas are safe and presentable. Support The Zetter Groups sustainability approach by reducing waste and handling recycling correctly. About You Previous experience as a Chef de Partie (or strong Demi Chef ready to step up). Strong knowledge of kitchen operations, mise en place, and service execution. Calm, organised, and reliable under pressure. Strong attention to detail and pride in standards. A team-first approach with accountability for your section. TPBN1_UKCT

Head Pastry Chef New Opening | Central London | Modern European Restaurant We are launching an exciting new modern European restaurant in Central London and are seeking an experienced Head Pastry Chef to lead and shape the pastry and dessert offering from day one. This is a rare opportunity to build a pastry section from the ground up, working with premium seasonal ingredients and a creative, modern menu. The Role As Head Pastry Chef, you will be responsible for: Creating and developing an innovative pastry and dessert menu aligned with modern European cuisine Leading and training the pastry team, setting standards and processes Managing ordering, stock control, GP, and supplier relationships Ensuring exceptional presentation, consistency, and quality across all desserts and baked goods Maintaining all food safety, hygiene, and kitchen compliance standards Collaborating closely with the Head Chef on menu development and overall kitchen strategy About You Proven experience as a Head Pastry Chef or Senior Pastry Sous Chef in a high-end restaurant or hotel Creative, detail-focused, and passionate about modern pastry Strong leadership and organisational skills Experience with menu development, costing, and kitchen systems Thrives in a fast-paced, opening environment What We Offer Competitive salary + bonus potential Creative freedom to shape the pastry concept Opportunity to join a growing and ambitious restaurant group Career progression and long-term development Staff meals and company benefits Location: Central London Start Date: ASAP TPBN1_UKCT

Cromlix Hotel Dunblane, Scotland Cromlix is a luxury country house hotel set within 34 acres of woodland, renowned for its refined hospitality and award-winning food offering. As we continue to strengthen our culinary identity, we are seeking an exceptional Head Pastry Chef to lead and elevate our pastry operation. The Role As Head Pastry Chef, you will have full creative and operational responsibility for the pastry section, delivering elegant, modern desserts that reflect Cromlixs fine-dining standards. You will work closely with the Head Chef and senior kitchen team to ensure pastry is an integral and celebrated part of the overall guest experience. Key Responsibilities Lead, inspire, and develop the pastry team to consistently deliver exceptional standards Design and execute refined dessert menus aligned with a fine-dining philosophy Oversee all pastry elements across lunch, dinner, afternoon tea, events, and private dining Maintain the highest standards of quality, consistency, and presentation Manage ordering, stock control, GP, and food safety compliance within your section Contribute creatively to menu development, tastings, and seasonal changes About You Proven experience as a Head Pastry Chef or Senior Pastry Chef in a fine-dining or luxury hospitality environment Strong technical pastry skills with a modern, elegant approach Experience working at rosette, Michelin-level, or equivalent high-end standards Calm, organised, and confident leader who enjoys mentoring others Passionate about quality, detail, and continuous improvement What We Offer Opportunity to lead pastry in a prestigious, award-winning hotel Creative autonomy within a supportive senior kitchen team Competitive salary (DOE) Staff meals, uniform, and company benefits A positive, professional working environment with a strong people-first culture If you are a talented pastry chef looking to take the next step in a respected fine-dining setting, we would love to hear from you. TPBN1_UKCT

Sous Chef Michel Guide Italian Restaurant | Central London Salary: £50,000 + Service Charge Location: Central London Work With: MultiMichelin-starred Executive Chef About the Role A stunning Italian bistro café in Central London is seeking a talented and ambitious Sous Chef to join its culinary leadership team. Working directly alongside a multiMichelin-starred chef , this is a rare opportunity to develop your craft under world-class mentorship while helping shape a menu that celebrates the very best of authentic Italian cuisine simple, elegant, and ingredient-driven. As Sous Chef, youll play a hands-on role in daily service, leading and motivating the team, ensuring excellence across all sections, and maintaining the high standards expected of a restaurant of this calibre. ?? Key Responsibilities Support the Head Chef in managing all kitchen operations Oversee and train junior chefs to deliver consistent quality Contribute to menu planning and new dish development Ensure compliance with health, safety, and hygiene standards Maintain stock control, costings, and GP targets Uphold the restaurants reputation for exceptional food and service ????? About You Extensive experience working with Italian cuisine in a fine dining or premium restaurant environment Proven experience as a Sous Chef or Senior CDP Excellent organisational and leadership skills Strong knowledge of kitchen financials and quality control Calm, professional, and highly motivated Must have the right to work in the UK Whats on Offer £50,000 + service charge Mentorship from a multiMichelin-starred chef Central London location Opportunities for career progression within an ambitious and growing group Supportive and professional working environment If youre passionate about Italian cuisine and ready to take the next step in your career, this is an incredible opportunity to work under one of the industrys most respected chefs in the heart of London. ?? Apply now to be considered for this exclusive role. TPBN1_UKCT

Junior Sous Chef South London Café Restaurant Daytime Hours | Fresh, Seasonal Food Were looking for a passionate Junior Sous Chef to join a friendly, fast-growing café restaurant in South London, known for its fresh, seasonal menus and relaxed daytime service. This is a great opportunity for a strong Chef de Partie ready to step up, or a Junior Sous looking for a positive, worklife balanced kitchen. What youll be doing: Supporting the Head Chef in running daily kitchen operations Leading sections and supporting the team during service Maintaining high standards of food quality, consistency and presentation Assisting with stock control, ordering and kitchen organisation Ensuring food safety and hygiene standards are met What were looking for: Previous experience in a quality fresh-food kitchen A positive, team-focused attitude and strong work ethic Good organisational skills and attention to detail Passion for seasonal ingredients and modern café-style cooking Whats on offer: Competitive salary (dependent on experience) Daytime hours only no late nights A supportive, friendly team and positive working environment Opportunity to grow with the business and develop your career Interested? Apply with your CV or get in touch for more details. TPBN1_UKCT

Company Description Title: Chef de Partie - Mon to Fri Location: Isleworth Salary: £16.25 per hour Benefits: 28 Days holiday including bank holidays 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 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 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

Chef De Partie - Walthamstow Turtle Bay is all about introducing you to that carefree, island way of life—a Caribbean kitchen and beach bar where food, drinks, and music flow effortlessly from morning until night. Everyone’s invited. Our team can sense if you need coffee, a cocktail, a cold beer, or a plate of cutters bursting with flavour. Our people serve up the magic and warmth of the Caribbean every day, ensuring everyone feels relaxed and welcome. We create genuine connections and put people at ease, welcoming guests with our natural hosting skills and unpretentious atmosphere. We bring people together. Strangers become friends, and guests return again and again because of the familiar faces and friendly service that make Turtle Bay special. From brunch to sundowners, we’re here to create unforgettable moments. Our Purpose? To naturally and intuitively host, create genuine connections, and make everyone feel welcome, comfortable, and immersed in our carefree island way of life. Our DNA: The Way We Do Things: Be open and listen intently. Do the right thing. Recognise differences and celebrate individuality. Enjoy what we do and have fun. Deliver exceptional hospitality. Chef de Partie at Turtle Bay For over a decade, our chefs at Turtle Bay have been creating dishes that bring the vibrant, flavourful soul of the Caribbean to every plate. Using fresh ingredients and bold, exciting spices, we are committed to serving more than just food – we serve experiences. As Chef de Partie, you are at the heart of the kitchen, bringing passion, precision, and flair to every dish. You will help create an environment where the spirit of the Caribbean comes alive through food, ensuring that every plate is not only a treat for the taste buds but a celebration of island life. It’s about delivering exceptional food with the highest standards of quality, presentation, and care. You will ensure that every guest enjoys an unforgettable culinary experience, while maintaining the smooth and efficient flow of the kitchen. What Does Great Look Like? Live the Turtle Bay DNA: Embody and demonstrate Turtle Bay's vibrant culture and values through your cooking, creating a warm and welcoming atmosphere where every dish is crafted with care and pride. Menu Excellence: Display expert knowledge of Turtle Bay’s menu, confidently preparing each dish with attention to detail. Ensure every meal is authentic to the Caribbean inspiration behind it, and follow ingredient, preparation, and presentation specifications to ensure consistency across every plate. Create Memorable Guest Experiences and Deliver Exceptional Food Quality: Every dish is an opportunity to impress. Approach each dish with a commitment to excellence, perfectly balancing flavours, textures, and presentation. Use fresh, well-prepared ingredients to ensure every dish meets the highest quality standards and makes each guest feel special. Health and Safety Compliance: Maintain a clean, safe, and hygienic kitchen environment at all times. Follow food safety practices including proper storage, temperature control, and allergen management, while ensuring hygiene standards are met and your station stays organised. Work Together as One Team: Work seamlessly with your fellow chefs, kitchen and front-of-house team, ensuring smooth operations and an exceptional guest experience. Communicate effectively to ensure the kitchen runs smoothly and guests’ expectations are always met. Embrace and celebrate diversity, showing respect for everyone’s needs while fostering a supportive, inclusive and united culture. You’ll have the opportunity to develop your skills and grow with us through tailored training and structured progression paths, ensuring you have the tools to succeed and thrive. Let’s bring the spirit of the Caribbean to life—together.

Looking to work in a fast-paced, high-energy kitchen within one of the UK's finest 5-star hotels? We are looking for talented Chef de Parties who thrive in busy, innovative kitchens, where guests watch the brigade in action, and standards are visible at every pass. This restaurant is renowned for its global flavours, premium ingredients and bold, contemporary cooking. If you are looking to elevate your cookery and want to work in an exciting and progressive environment, look no further. Youll be wondering whats in it for you as a Chef De Partie £39,245 per annum Industry-leading training and career progression programs Help with relocation (including potential live-in accommodation) Use of the hotels spa & leisure facilities Free meal whilst on duty Discounts for you, your family & friends at the hotel Employee Recognition Staff shuttle bus from the local train station Responsibilities as a Chef De Partie Run your section with authority, organisation and consistency Deliver high-quality dishes at pace during high-volume service Maintain immaculate mise en place and section control Work confidently in a theatre-style, guest-facing environment Support Commis and Demi CDPs in maintaining brigade standards Uphold five-star hygiene, discipline and presentation at all times This will suit a Chef de Partie who: Has strong experience in high-volume, fresh-food kitchens Is technically sound with solid classical foundations Thrives in fast-paced, high-expectation environments Maintains composure under pressure Wants to progress within a serious, structured brigade If you are used to smaller, low-cover operations, this may not be the right next step. This is an exciting opportunity for a Chef De Partie who wants to sharpen their skills in a high-performing, large-scale kitchen. PLEASE NOTE YOU WILL NEED THE RIGHT TO WORK IN THE UK TO BE SUITABLE FOR THIS ROLE. TPBN1_UKCT

Bring bold flavours and precision to every plate. At Hotel Indigo K West Shepherds Bush , our kitchen tells the story of our neighbourhood: vibrant, bold, and full of flair. As our Chef de Partie , youll lead by example and deliver food thats as memorable as the stories we tell. If you're passionate about quality, teamwork and stepping up to the plate, this is your chance to shine and be part of the pre-opening team as we get ready to open our doors! Whats Our Story? Our hotel reflects the energy of Shepherds Bush through music, design, and dynamic experiences, and our food offering will be no exception. Our kitchen team will create dishes that celebrate seasonal produce and neighbourhood inspiration, with every service crafted with care, creativity, and attention to detail. Heres what you can look forward to as our Chef de Partie: Annual Salary: £31,400 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 Own your section : From mise-en-place to final plating, youll be responsible for delivering quality, consistency, and creativity during each service. Lead and support : Guide and mentor Commis and Demi Chefs, ensuring smooth communication, clean stations, and high morale. Maintain high standards : Follow recipes and presentation specs, while meeting food hygiene and safety standards every step of the way. Manage your resources : Monitor stock levels, place accurate orders, manage portion control, and reduce food waste. Share ideas : Contribute to menu development, daily specials, and plating presentations, your voice matters here. Stay proactive : Report faults, maintain cleanliness, and collaborate with the kitchen and service teams to keep operations running seamlessly. Whats Your Story? Youre confident on the stove and calm under pressure, someone who leads with skill and supports with heart. Youll thrive in this Chef de Partie role if you have: Experience in a busy hotel or restaurant kitchen at Demi CDP or CDP level Knowledge of various sections (e.g. larder, sauce, garnish, pastry) Passion for cooking, learning, and developing others Strong communication and organisational skills Understanding of kitchen operations, food hygiene and safety procedures (including COSHH) Flexibility to work evenings, weekends and bank holidays as part of a rota Ambition to grow and take your career to the next level This isnt just a job, its a chance to be part of a kitchen where your creativity and commitment are celebrated. Join us as a Chef de Partie at Hotel Indigo K West Shepherds Bush , and bring our neighbourhood story to life, one dish at a time. TPBN1_UKCT

At Sams, we believe in creating a welcoming and inclusive environment for both our guests and our team. Our commitment to excellence in hospitality is matched by our dedication to fostering a supportive workplace where every member of the team can grow and thrive. Founded in 2019 by renowned restaurateur Sam Harrison. Our menus celebrate the finest seasonal produce from across the UK, with a focus on Anglo-French cuisine. We pride ourselves on sourcing ingredients from small artisan suppliers, ensuring quality and freshness in every dish. Complementing our food is a carefully curated wine list, handpicked by Sam himself, featuring selections from wineries he has personally visited. Sam's, Genuine Restaurants Group awards: 2023, Caterer's 11th best place to work in Hospitality in UK! Recently nominated for Catey's restaurateur of the year award 2023. Recently nominated by the public as the 2nd favourite restaurant in London in 2023, in the Harden's Guide. Role Overview: As Senior Sous Chef at Sams, youll be the Head Chefs right hand- managing kitchen operations, coaching the team, and ensuring service runs smoothly from prep to pass. Youll help shape menus, lead ordering and stock control, and maintain the highest standards of food safety and consistency. With a strong sense of ownership and calm under pressure, youll play a key leadership role in both the day-to-day running of the kitchen and its long-term development. Pay: Pay consists of house salary + an average of tronc Benefits: Team Festivities We have two big celebrations every year to recognise and reward your hard work Friends & Family Perks Enjoy exclusive discounts across all our venues Great Food for You Free meals provided when you're on shift Share the Opportunity Earn bonuses through our generous referral programme Here for You Confidential support through our Employee Assistance Programme Incredible Discounts- Access to discounts for restaurants, retail, gyms and travel Cycle to Work Scheme - Save on bikes and accessories while spreading the cost Insiders Pour Wines and spirits available for team members at trade price Grow with Us opportunities for progression and development Private Healthcare Access to BUPA health cover after 2 years of service Challenge Accepted Performance and Competition Awards and Bonuses Milestones: New Starter Celebration- After your first month with us, youll be invited to dine at Sams Riverside to celebrate Anniversary Meal Celebrate your work anniversary with a complimentary lunch or dinner for two people, every year! Loyalty Rewards Earn extra holiday for every year after your third year You will need: Bundles of passion and enthusiasm, a true love for our authentic hospitality To demonstrate a stable background working in a busy, high end restaurant and/or bar Right to Work in the UK Credible, positive references from former employers At Sams, we celebrate diversity and champion inclusion. Everyone is welcome, respected, and valued - just as they are. Were proud to be an inclusive employer and welcome applications from people of all backgrounds and identities. TPBN1_UKCT

Role: Senior Sous Chef Location: East Sussex Employer: A Luxury Country Hotel Salary: £43,000 - £46,000 per annum + £5,000 gratuities Platinum Recruitment is working in partnership with a well-established luxury country hotel in East Sussex, seeking a confident and experienced Senior Sous Chef to support the leadership of its busy kitchen brigade. What's in it for you? Looking to take the next step in a high-quality, high-volume hotel kitchen? This is a fantastic opportunity to join a respected hospitality venue delivering consistently strong food standards within a structured and professional environment. Perks on offer: * £43,000 - £46,000 salary per annum * £4,000 - £5,000 gratuities per annum (paid in addition to salary) * Potential live-in accommodation for the first 3 months * Supportive and professional brigade * Opportunity to lead, develop and mentor a strong kitchen team * Career progression within a quality hotel setting Package £47,000 - £51,000 total annual package (including gratuities) Why choose our client? Our client is a well-regarded country hotel in East Sussex, known for delivering high-quality food across its restaurant and events operations. The kitchen operates at strong volumes, particularly during peak seasons, and requires a hands-on leader who thrives in a fast-paced hotel environment. The brigade prides itself on teamwork, consistency and maintaining high culinary standards across all services. This is an excellent opportunity for a strong Sous Chef or experienced Senior Sous Chef ready to take ownership and support the Head Chef in driving standards forward. What's involved? As Senior Sous Chef, you will play a key role in the day-to-day running of the kitchen and deputise for the Head Chef when required. Key responsibilities: * Support the Head Chef in leading and managing the kitchen team * Deliver high-quality food consistently across high-volume hotel services * Oversee service and ensure smooth kitchen operations * Train, mentor and develop junior chefs * Maintain excellent food hygiene and health & safety standards * Assist with stock control, ordering and GP management * Lead by example with professionalism, organisation and attention to detail Experience required: * Previous experience as a Sous Chef or Senior Sous Chef within a quality hotel * Proven ability to manage and motivate a kitchen team * Experience working with good-quality food at high volumes * Strong organisational and leadership skills * Due to the rural location, applicants should be able to drive (limited public transport access) Please note: Applicants must have the right to work in the UK. Sound like the role for you? Click Apply Now and one of the team will be in touch to discuss this Senior Sous Chef opportunity in East Sussex. Don't forget to speak to your consultant about our "Recommend a Friend" referral scheme and find out how you could earn up to £250 per recommendation. Consultant: George Smart Job Number: 935223 / INDELITE Job Role: Breakfast Chef Location: East Sussex Platinum Recruitment is acting as an Employment Agency in relation to this vacancy. TPBN1_UKCT

Founding General Manager Sticks & Cones | Marylebone, London Start Date: Early April 2026 Salary: £36,000£38,000 + performance bonus (up to £2,000 annually) About Sticks & Cones Sticks & Cones is a high-quality, ingredient-led independent ice cream shop opening in Marylebone. We create artisan ice cream and ice lollies made from scratch on-site, using carefully sourced ingredients including locally sourced dairy, 100% fruit purées and premium nut pastes. Everything we serve is made with attention to detail and a respect for craft. We believe in simple flavours executed exceptionally well, transparency in ingredients, and thoughtful sustainability in how we source, produce and operate. This is not a large restaurant operation. It is a focused, premium neighbourhood hospitality concept with a small team (3 full-time including the GM, plus part-time support during busy periods), high standards and strong founder involvement. The Founder will be present day-to-day in the early stages, and the role reports directly to them. We are looking for a Founding General Manager who is genuinely excited about quality food, ingredients and sustainability and who wants to help build something special from the ground up. The Role This is a pre-opening and operational leadership role combined with hands-on service leadership. You will help build the operational foundations of the business before launch and then manage day-to-day trading once open. You will lead from the shop floor daily serving customers, supporting the team and setting the tone for hospitality. Because Sticks & Cones is an ingredient-led, made-from-scratch concept, we are looking for a General Manager who takes pride in food quality and understands the value of craftsmanship. You do not need to be a chef but you should be genuinely interested in ingredients, flavour, sustainability and how things are made. As a neighbourhood concept, building genuine relationships with local customers will be central to success. We want a General Manager who can confidently talk about our products, communicate our values, and help create a sense of community around the brand. Key Responsibilities Pre-Opening (April Launch) Support final operational planning and readiness Recruit and onboard a small team in collaboration with the Founder Implement core systems, including EPOS, rota management and stock control processes Establish robust food safety systems, HACCP documentation and hygiene protocols Ensure full compliance with health & safety and Environmental Health requirements prior to opening Support supplier coordination and operational setup Post-Opening Lead the shop floor daily in a highly hands-on, customer-facing role Deliver warm, friendly and memorable customer engagement Build genuine relationships with regular customers and foster a strong neighbourhood community feel Champion local community engagement and help build Sticks & Cones reputation within Marylebone Manage staffing, rotas and labour cost control Monitor daily sales and trading performance Use EPOS and reporting tools to interpret sales patterns and labour efficiency Oversee stock management and inventory control, working closely with production Maintain rigorous food safety, hygiene and cleanliness standards at all times Prepare for and manage Environmental Health inspections Continuously refine service flow, operational systems and team efficiency Experience & Background 24+ years experience as a General Manager or in an equivalent senior hospitality leadership role Strong hospitality background (café, restaurant, dessert concept, premium quick-service or similar) Experience contributing to a new opening or early-stage business preferred Strong knowledge of food safety, HACCP systems and hygiene compliance Confidence managing Environmental Health inspections Proficiency with EPOS systems and scheduling software Ability to interpret sales, labour and performance reporting tools Familiarity with inventory and stock management systems Experience leading small teams in hands-on environments Comfort working closely with a Founder in a collaborative structure Salary & Package £36,000£38,000 depending on experience Performance bonus up to £2,000 annually Early April 2026 start Opportunity to play a foundational role in building a premium independent hospitality brand TPBN1_UKCT

Head Chef High-Volume Operation Dorset £45,000 to £60,000 depending on experience The Business A destination-led hospitality venue operating within a highly seasonal model. The restaurant trades seven days a week and sees significant variation across the year, from quieter winter months to very high-volume summer trading. The business is well established, with strong systems, infrastructure, and senior leadership already in place. The kitchen operation now needs a Head Chef who can take full ownership of food delivery and performance while working closely with the senior management team and General Manager. The Role This is a senior Head Chef role with full responsibility for food operations. You will lead the kitchen team, control food quality and consistency, and manage all kitchen costs within a seasonal trading model. The role focuses on building a kitchen operation that remains efficient in winter and scales confidently through peak summer trading. Key responsibilities include: • Full ownership of food cost, labour, and kitchen productivity • Leading menu execution that delivers at volume while maintaining standards, • Managing kitchen staffing and rotas in line with seasonal demand, • Developing a strong, structured kitchen team with clear accountability, • Working closely with the senior management team and General Manager to support wider business goals, • Planning prep, ordering, and production around weather and trading patterns, • Supporting pop-up food offers, outdoor service, and extended summer trading You will be trusted to shape the kitchen operation and make improvements that drive consistency and performance. The Person • Proven Head Chef experience in high-volume or seasonal operations, • Strong commercial understanding of food margins and kitchen P&L, • Confident managing labour, stock, and supplier relationships, • Comfortable leading large kitchen teams during peak periods, • Calm, organised, and consistent under pressure, • Collaborative leader who works well with senior management, • Career-focused chef seeking long-term stability and progression Other Information • Highly seasonal operation, • On-site parking available, • Clear progression as the wider group continues to grow If this sounds like you, get in touch. 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

Senior Chef de Partie -Abbey Road Studios Package: £35000- £36500 per annum depending on experience Working Pattern: Based on 40 hours per week, 5/7 days, shifts may vary between 7am and 5:30pm,plus overtime paid at standard rate (full flexibility is essential regards to the days and above hours) Location: London,NW8 9AY WHO WE ARE: Abbey Road Studios is the worlds most iconic recording studio and a global centre for music and creative innovation. Home to landmark recordings from artists such as The Beatles, Pink Floyd, Adele and Ed Sheeran, Abbey Road continues to be a pioneering space where music, sound and creativity intersect. Alongside its rich heritage, the studios now host a diverse mix of contemporary recording sessions, film scoring, orchestral performances and immersive experiences, as well as serving as a creative campus for Universal Music Group artists and partners. Our hospitality offering reflects this unique environment - providing premium, brand aligned dining and service for artists, producers and industry guests from around the world. Based in St Johns Wood, London, Abbey Road combines world-class production facilities with relaxed, boutique hospitality that mirrors the artistry and individuality of those who walk through its doors. Role Overview: The role of Senior Chef de Partie at Abbey Road Studios requires a skilled and passionate chef with experience in high-end, fast-paced environments. Our CDPs are integral to delivering exceptional quality across daily service, artist catering and event menus, from breakfast through to bespoke private sessions. Pride, creativity and consistency are key, as is a collaborative, all hands on deck approach to ensure every meal reflects the artistry and atmosphere Abbey Road is known for. Strong health, safety and food hygiene practices are essential, following clear processes and supporting the Head Chef and wider team in delivering a world class experience to every guest. This role is well suited to a Senior Chef de Partie looking to develop their leadership skills, broaden operational responsibility and progress toward a Junior Sous Chef position within a supportive, high-performance kitchen environment. Reporting: As a Senior Chef de Partie your direct line managers are the Sous Chef (for daily operations), with oversight from the Executive Chef. You will be required to attend quarterly review meetings with the Executive Chef to monitor performance and progress. What youll be doing Set up all required MEP and equipment for the successful operation of the allocated section (sauce / larder / prep / events) for breakfast and lunch services. Lead the service of the allocated section under the supervision of the Sous and Head Chef. Prepare ingredients, MEP, recipes and deliver the final product for daily menus as instructed by the line manager, in collaboration with colleagues. Ensure consistency and quality of prep and final product by following Abbey Road Studios prep sheets and recipes, under the guidance of line managers. Optimise the prep and cooking processes, maintaining speed, efficiency and quality in equal measure. Enforce strict health and hygiene standards, completing daily checks including (but not limited to) temperature records, cleaning schedules, labelling and HACCP documentation. Monitor portion control and wastage across the allocated section. Track stock levels and ingredient availability for your section, requesting orders from the line manager as required. Complete daily opening and closing checklists for the allocated section, with line manager sign-off. Support, mentor and train Commis Chefs and Kitchen Porters, contributing to their development through clear guidance, feedback and example. Carry out weekly compliance checks and deep cleans. Maintain flexibility in hours, shifts and location in line with business needs (any changes to the standard working pattern will be agreed at least 48 hours in advance). Help maintain a culture of smooth, friendly cooperation and a positive working environment amongst your team. Support events catering when required, assisting with prep, service, and set-up alongside the Senior Chef. Skills & Experience: Excellent communication skills, written and oral Minimum 2 years of experience in the similar role is essential, ideally contract catering but we will consider individual from 5 star hotel background Strong organisational and time management skills Good knowledge of the standards of baking, cooking and grilling techniques Ability to work under pressure and in a fast-paced environment Proactive, positive attitude Ability to work efficiently and cooperatively in a team environment Brilliant Work Deserves Brilliant Perks! At Elior, we believe that when you love where you work, it shows. Thats why we make sure our team feels appreciated, supported, and set up for success! Heres whats waiting for you: Free, tasty meals - Enjoy tasty, nutritious food on us while you work! Flexible working - including part time roles, because life doesnt run on a 9-5 schedule. Plenty of Time to Unwind - 28 days of holiday, and after two years, enjoy even more with 31 days. Leave for lifes important moments - whether family, personal or unexpected. Give back time - paid volunteering days for the causes you care about. Room to grow - career development and learning opportunities for all stages of your career. Wellbeing first - mental health support and wellbeing perks. Financial security - pension schemes and life assurance. Exclusive discounts - save on entertainment, leisure, and even travel! One small thing - we welcome you to apply using the name you feel most comfortable with! No need for legal names at this stage. Why Youll Love Working Here Were a people-first business with over 10,000 colleagues across the UK , serving everything from stadiums to hospitals, schools to workplaces. Our mission? Toenrich lives everywhere, every day. And heres the best part - 87% of our team say theyre proud to work here! Why? Because we create a place where youre listened to, trusted, supported, and valued. Not sure you match every single requirement? Apply anyway! Research shows that many people - especially women and those from underrepresented backgrounds - hold back unless they meet 100% of the criteria. But we hire for potential, not just experience. If youre passionate and ready to grow, we want to hear from you! We Celebrate You! At Elior, diversity and inclusion arent just policies, theyre who we are. We know that different perspectives make us stronger, and were dedicated to creating an environment where everyone feels seen, heard, and empowered to succeed. Need any support or adjustments during the application process? Just let us know - were happy to help! Ready to join us? Hit Apply Now and lets chat! TPBN1_UKCT

Cafe Supervisor London Monday to Friday - 40 hours per week £35,000 per annum We are seeking an experienced and confident Café Supervisor to manage a busy corporate café located within a business premises. This café exclusively serves employees working within the building, providing high-quality coffee, fresh food, and excellent customer service in a professional environment. This is a standalone role, ideal for someone who thrives working independently and takes full ownership of day-to-day café operations. Key Responsibilities for the Cafe Supervisor Preparing and serving high-quality barista-style coffee and beverages Delivering friendly, professional customer service to building staff Daily food preparation (e.g., sandwiches, grab-and-go items) Managing stock control and placing supplier orders Checking deliveries and maintaining accurate inventory records Processing invoices and maintaining basic financial records Ensuring compliance with food hygiene and health & safety standards Maintaining cleanliness and presentation of the café at all times Opening and closing the café independently About You Fully trained and experienced Barista Previous experience in a café supervisory or senior café assistant role Comfortable working independently and managing your own workload Experience with stock ordering, stock control, and invoice processing Knowledge of food safety and hygiene regulations Organised, reliable, and proactive Strong customer service and communication skills What We Offer Monday to Friday working hours (no weekends) Corporate working environment Autonomy and responsibility in a standalone role Supportive wider facilities/business team If you are an experienced café professional who enjoys taking ownership and delivering a high standard of service in a corporate setting, we would love to hear from you. FOH1 TPBN1_UKCT

Assistant F&B Manager - Great Hotel Company - Borehamwood Areas - Up To 34k + Benefits IMMEDIATE START About the Role We are seeking an experienced and motivated Assistant Food & Beverage Manager to join our hotel team in Elstree, near Borehamwood. This is a hands-on leadership role supporting the delivery of high-quality food and beverage operations across our restaurant, bar, lounge, room service, and conference & banqueting facilities. The successful candidate will play a key role in ensuring exceptional guest experiences, strong financial performance, and seamless event execution. Key Responsibilities Food & Beverage Operations Support the F&B Manager in overseeing daily operations across all F&B outlets. Ensure high standards of service, presentation, and food quality are consistently delivered. Lead by example during service, maintaining a visible presence on the floor. Monitor guest satisfaction and respond promptly to feedback and complaints. Ensure compliance with food safety, hygiene, and licensing regulations. Conference & Banqueting Assist in the planning and execution of conferences, weddings, private events, and corporate functions. Liaise with the Sales and Events team to ensure accurate event briefs and smooth handovers. Conduct pre-event briefings and coordinate service teams during functions. Ensure room set-ups meet event specifications and brand standards. Oversee event billing accuracy and post-event follow-up where required. Team Leadership & Development Support recruitment, onboarding, and training of F&B team members. Create and manage rotas in line with business levels and payroll targets. Motivate and develop the team to achieve service excellence. Conduct performance reviews and provide ongoing coaching. Financial & Administrative Duties Assist with stock control, ordering, and supplier management. Monitor GP margins, waste control, and cost management. Support budgeting and forecasting processes. Ensure accurate cash handling and compliance with company procedures. Candidate Profile Essential: Previous supervisory or assistant management experience in a hotel F&B environment. Experience working with conference and banqueting operations. Strong leadership and team management skills. Excellent communication and organisational abilities. Knowledge of food safety legislation and licensing laws. Flexibility to work evenings, weekends, and bank holidays. Desirable: Hospitality qualification (e.g., NVQ, Diploma, or equivalent). Experience with hotel PMS and EPOS systems. WSET or other beverage-related certification. Personal Attributes Passionate about hospitality and guest service. Proactive, hands-on, and solution-focused. Strong attention to detail. Calm under pressure, particularly during large-scale events. Commercially aware with a drive to achieve targets. What We Offer Competitive salary (based on experience). Service charge and performance-based incentives. Staff meals on duty. Company benefits and employee discounts. Career development opportunities within the group. TPBN1_UKCT

Sexy Fish, located in the heart of Mayfair, is an avant-garde dining destination celebrated for its opulent decor, innovative cuisine, and electric atmosphere. As a pioneer in the culinary scene, Sexy Fish offers a unique blend of art, fashion, and culinary excellence. Our food takes its inspiration from Asian cuisine, with a focus on Japan sushi, sashimi, tempura, and robata. The bar is known for offering the world's largest Japanese Whisky Collection and prides itself on unique service standards and cocktail knowledge. With creativity and flair at the front of every cocktail & drink created, the team won the Best International Restaurant Bar at TOTC 2022. 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

Were looking for a motivated and reliable Kitchen Support Chef to join our busy team within a client office space in Central London. This is a hands-on, varied role supporting all areas of the kitchen , from goods receiving and food preparation to maintaining the highest standards of hygiene and organisation. Youll be part of a team that delivers fresh, seasonal food daily in a dynamic, fast-paced staff restaurant environment About the Role 40 hours per week, Monday to Friday 6.30am - 3.00pm with flexibility Receive, check, and store all deliveries accurately, ensuring temperature and quality control. Support the kitchen team with daily food preparation and mise en place. Assist chefs during service with plating, replenishment, and cleaning as required. Maintain excellent kitchen hygiene and organisation in line with food safety standards. Carry out daily cleaning duties and ensure all equipment and storage areas are sanitised and safe. Work collaboratively with the Chef's and wider team to ensure smooth kitchen operation. About you Previous experience in a professional kitchen environment (goods receiving, prep, or kitchen porter roles). Understanding of basic food safety and HACCP. Strong attention to detail and pride in maintaining high standards. Reliable, proactive, and comfortable working as part of a close-knit team. Positive attitude and willingness to learn and support across different kitchen areas. Why work with us? 25 days annual leave plus bank holidays CODE App membership Work Life Balance Developing Wellness Program including access to our Employee Assistance Programme On-the-job and external training options via our own bespoke Learner Management System Multiple internal opportunities for growth and promotions Great Coffee and delicious meals at work Cycle to Work scheme Referral Scheme Regular social activities including visits to new restaurants and bars About Us At The Good Eating Company, we strive every day to set a new standard for corporate dining by providing an inspiring, delicious, farm-to-fork dining experience that extends beyond the plate. The Good Eating Company was cooked up with passion around a kitchen table in the UK in 1999. We started with one big dream to bring restaurant-quality food to corporate dining and have been championing flavour and food creativity ever since. *The Good Eating Company wholeheartedly supports the principle of equal opportunities in employment and opposes all forms of unlawful or unfair discrimination on the grounds of age, disability, religion or belief, colour, nationality, ethnic or national origin, race, gender, marital status or sexual orientation. TPBN1_UKCT

We're currently recruiting an ambitious Head Chef to help us create exceptional food experiences for CH&CO on a full time basis, contracted to 37.5 hours per week. As a Head Chef, you will be responsible for creating an outstanding culinary experience. In return, you will have the chance to progress your career with a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate. Could you bring your spark to CH&CO? Here's what you need to know before applying for a Head Chef position with Compass Group UK&I. Working with us has its perks! People are at the heart of everything we do, so we've developed a range of benefits and development opportunities: Great operational training and development Life assurance scheme Personal Development and Training opportunities - We are passionate about our growing team A great wellbeing strategy - including access to our Employee Assistance Programme Regular social events and communication with our leaders A holiday purchase scheme Access to some great high street discount vouchers Here's an idea of what your shift pattern will be: Mon: Full-time (Days) Tues: Full-time (Days) Weds: Full-time (Days) Thurs: Full-time (Days) Fri: Full-time (Days) Sat: Sun: Please note: This role is contracted to weeks per year Your key responsibilities will include: Preparing delicious, high-quality food that delights our clients and customers Identifying opportunities to improve our food service Creating a positive kitchen environment where your team feel welcomed and supported Delivering our tasty food concepts to our customers Representing Compass Group UK&I and maintaining a positive brand image Ordering food, looking after stock control and controlling food waste Overseeing kitchen cleaning responsibilities to maintain hygiene standards Managing budgets and successfully meeting financial targets Complying with Food Handling & Hygiene standards Complying with Health & Safety regulations Our ideal Head Chef will: Hold a City & Guilds 706/1 & 2 or NVQ equivalent Create a positive work environment where the whole team can thrive Be a brilliant communicator and easily build relationships Have experience in a similar Head Chef role Strive for excellence in an enthusiastic and motivated manner Take initiative and make decisions that are right for our customers Have a desire to succeed in your role Possess the ability to work under pressure Demonstrate exceptional timekeeping and reliability Have a safety-first mind set Passionate about food Job Reference: com/0503/42362001/52767028/R/BU #Pabulum CH&CO, a part of Compass Group UK&I, is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,? begin your purpose, belong to an amazing global? team, and become the best version of you. Sous Chef, JW Steakhouse Others may call you a foodie, but you know you're much more than that. You want to learn all the tricks of the trade and be the master of the kitchen. You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine. Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations. You hard work pays off when a dish that you've thoughtfully helped to prepare has guests raving and anxious to return. Be part of Europe's most iconic and prestigious five star hotels Opened in 1929 and frequented by royalty and celebrities, historic Grosvenor House offers a world class experience for guests and associates alike. In mid-March, Grosvenor House welcomes the newly renovated JW Steakhouse, boasting stunning interiors with the return of classic steakhouse favourites and a new Bourbon Bar. With over 90 years of luxury hospitality, join us and be part of a special team that's shaping the dining legacy of JW Steakhouse, passionate about delivering exceptional guest service and culinary excellence. What you'll be doing our newly appointed Sous Chef To exceed guest's expectation, and provide Marriott high service, by ensuring that the guest receives a pleasant and memorable dining experience. To support the Executive Sous Chef in the daily running and supervision of the kitchen operation and to in providing an effective and professional service in all food outlets for external and internal customers. CANDIDATE PROFILE Solid experience in kitchen operation required Able to demonstrate competent technique and cooking skills relevant to experience Ability to work under pressure in a very busy kitchen Can demonstrate good supervisory and man management skills Able to demonstrate passion, enthusiasm and reliability Capable of maintaining and supervising the hotels food quality standards Has a sound understanding of food safety standards and HACCP Has knowledge and understanding of high-volume catering Strong Communication skills (verbal, listening, writing) Pro-active and reliable Able to work alone and within a team Skills and Knowledge Education or Certification Good level of English essential NVQ Levels one and two desired Minimum level two food safety qualification SPECIFIC DUTIES The following are specific responsibilities and contributions critical to the successful performance of the position. This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job or the level of responsibility entailed. Working hours may vary - as required to complete assigned tasks but normally not less than 40h per week. Represents the food production area on a day to day basis and ensures that standards of food taste and presentation are what the Chef requires In the absence of the Executive Sous and Senior Sous chef scheduling of all kitchen associates to ensure proper coverage at all times. To check staff schedules on weekly basis to ensure proper coverage at all times and to keep the wage cost under control. Maintenance of required items in storage, while keeping in mind goals for days on hand inventory levels. Supports procedures for food and Beverage portion and wastage controls. Maintains that the standard operating procedures are followed in all areas. Sees that company policies are in effect regarding: "Clean as you go" Purchasing procedures and Rotation of stocks in stores Month ending inventories Safety training on food handling equipment and accident reports are written Pay-roll procedures and time cards are monitored and followed to include management only authorisation of overtime Requisition system in effect for storeroom areas particularly staff feeding and catering Recipe cards developed, followed and used for all items in conjunction with use records Updating of use records Follow up on production charts to insure no over production or waste Follow up on steak and roast meat charts to tie in with restaurant menu counts Training of subordinate staff, on the following, to meet training objective goals Food production standards - recipe cards, use records (station guides) Proper use of heavy duty equipment Cleaning schedule To perform other related tasks as assigned by management To comply with Marriott International Hotels Limited Regional Office policies and procedures Sous Chef rewards and lifestyle benefits A unique opportunity to be part of an award winning international brand where we celebrate your unique talent Growth opportunities in the largest hospitality brand in the world - national and international transfers for the right candidates within Marriott hotels Explore Rate - discounted room rates for you, your friends and family in Marriott properties worldwide Service Charge 20% off across food and beverage outlets in Marriott properties worldwide 28 days holidays (inclusive of 8 Bank Holidays) Recognition programmes and associate awards to appreciate outstanding talent Wellbeing and community engagement activities on and off property Bike Scheme and Travel Ticket Loan available for all associates Workplace Pension Scheme Meals on duty, uniform provided and laundered free of charge World class training and development programmes tailored to enhancing your skills and help you grow Work alongside talented, award winning and experienced hospitality professionals Explore our very big world When you bring your natural talents and passion for food, we welcome you into our family. No matter your specialty or culinary background, we offer great rewards and opportunities to improve your skills. You will work closely with a team of inspired professionals who encourage and invite your contributions. 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. 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 on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. TPBN1_UKCT