Sou jobs in United Kingdom - Page 3

Junior Sous Chef - Hiring Now! Caravan Southbank, London Overall earnings up to £17.40 per hour Full time This November, we're opening our tenth, and biggest, Caravan at the Southbank. And we're looking for a brilliant Junior Sous Chef to help lead our kitchen team. We're after someone kind, confident and genuinely passionate about what they do. Someone who is passionate about fresh ingredients, wants to lead and inspire their colleagues, and gets a kick out of helping their team give our guests the best experience possible You'll be joining Caravan as we open a special new restaurant, with two floors, multiple bars and plenty of opportunity to make your mark from day one. The role As Junior Sous Chef, you'll work alongside your Head Chef and the management team to make sure the kitchen runs brilliantly every day. That means setting the standard for health & safety, culture, hospitality and developing yourself and the team around you to make sure every dish sent out is one you're proud to serve. You'll know how to work collaboratively as a senior team member and help your team deliver for your guests. What you'll be doing as Junior Sous Chef • Setting the standards for health & safety and delivering excellence across the kitchen, • Making sure every dish is made consistently, confidently and to spec, • Leading by example and helping create the kind of hospitality people want to come back for, • Giving new team members a helping hand, welcoming them aboard and inspiring their development, • Keeping on top of stock, cleanliness, health & safety and all the brilliant basics that make a great kitchen work, • Working closely with the wider restaurant team to give every guest the best experience possible Why Caravan? Since 2010, we've been serving well-travelled food, specialty coffee and drinks inspired by flavours and ideas from around the world. We're a business built around curious people. People who care about what they do, look out for each other and aren't afraid to try something new. With more openings ahead and a big focus on developing our own people, there's plenty of room to grow with us too. Plus, when you work at Caravan you enjoy: • Free meals & drinks when on shift, • 50% dining discount with up to 4 mates, • 20% coffee retail discount, • Extensive wellbeing support, • Financial health education & support, • Leadership training and development, • A dining voucher when you start, on your birthday and your work anniversary, to spend in any of our restaurants, • Real career progression - 80% of our management roles are filled internally Our values We live by four core values, and our Junior Sous Chef, and every team member would live, promote and role model them: • All welcome - We make space for everyone at our table, • No boundaries - Grow, develop and thrive, just a little bit each day, • Caravan of Love - Bring the energy, and be part of the change you want to see in the world, • Well-travelled - Be curious; learn, taste, experiment and share that knowledge with those you meet along the way Sustainability We're all in on both environmental and social sustainability practices. Every team member plays their part in maintaining our B-Corp certification targets. Diversity & Inclusion Everyone's welcome at Caravan. We respect individual differences in identity, culture and experience, with our team, and with every guest.

Our story Back in 2019 in Paris, two friends, Charles and Victor, opened a brasserie together - the kind of place Parisians disappear into for a 3-hour lunch. They called it La Nouvelle Garde: a promise to eat and drink the French way, done properly, 100% homemade, cooked from scratch from the highest quality seasonal ingredients. They served classic French dishes prepared with care, generosity and excellence in beautiful, relaxed spaces full of energy. Guests loved it! So they opened another one, and then another one. Each with its own name, personality and story, but always with the same love for French food and hospitality. And 10 brasseries later, it was finally time to bring it to London. In July 2026, in Sloane Square, Brasserie Olivia was born. This is just the beginning of our London story, and we'd love you to help write the next chapter. The role As a Junior Sous Chef, you'll play a key role in leading every service. You will work closely with the Sous Chef and Head Chef to support the day-to-day kitchen operation. You will lead the team during service and ensure every dish leaves the pass to the highest standard. You'll be confident working across all kitchen sections, maintaining food safety and quality standards, and setting the example through your organisation, communication and attention to detail. What success looks like • You'll lead calm, organised and efficient services where every chef knows what they need to do., • You'll ensure every dish is prepared, plated and served to the highest standard, every time., • You'll confidently support every kitchen section, stepping in wherever needed to keep service running smoothly., • You'll maintain a clean, safe and well-organised kitchen that is always ready for service., • You'll communicate clearly with both the kitchen and front of house teams, creating a seamless experience for every guest., • You'll coach and develop junior chefs, helping build a confident, capable and engaged team., • You'll help manage stock, minimise waste and protect food cost, contributing to the overall performance of the kitchen. What you'll bring • You're already working as a Junior Sous Chef, or you're a strong Chef de Partie ready to step up., • You're confident working across all kitchen sections in a high-quality, high-volume kitchen., • Strong leadership skills with the ability to organise, motivate and support a team during service., • Excellent knowledge of food preparation, cooking techniques, food safety and kitchen standards., • Reliable, hands-on approach with high personal standards, attention to detail and pride in delivering exceptional food. What we offer: • Annual salary from £45,000 (including Tronc), • 48-hour contract, 5 working days and 2 days off., • 50% discount across all Nouvelle Garde restaurants., • A freshly prepared staff meal on every shift., • Employee benefits platform (Hospitality Rewards), • The opportunity to join a brand-new restaurant at the beginning of its journey and make a genuine impact from day one., • The chance to help shape a high-performing kitchen team and culture from the early stages., • Real opportunities for career progression as the business grows, with future restaurant openings already planned., • The opportunity to work with the best UK suppliers and quality ingredients in a kitchen that prepares everything from scratch and takes pride in exceptional food., • A supportive management team that values high standards, teamwork and continuous development. La Nouvelle Garde is an equal opportunities employer. We welcome applications from people of all backgrounds and are committed to creating an inclusive workplace where everyone can thrive. Please note you must have a right to work in the UK.

Chef de Partie – £34K–£38K Base + Tronc | 40 Hours/Week Le Beaujolais is a French wine bar and private member's restaurant dedicated to delivering high-quality, seasonal dishes that complement our carefully curated wine list. We’re now looking for a passionate and reliable Chef de Partie to join our small, focused kitchen team. Tasks • Able to run a section from prep to service without supervision, and to cover other sections when needed., • Clean, organised and consistent. You will work directly with the sous chef and head chef every service., • Title and pay depend on experience: Chef de Partie, or Junior Sous for someone ready to step up. Profile • Trained in classical French cooking; fine-dining experience is an advantage., • Two years or more on a section in a good restaurant kitchen., • Organised, consistent, and wants to learn the French repertoire properly. We offer • 34,000–£38,000 base, depending on experience and title, • Tronc share, currently around £6,000 a year, • 28 days’ holiday, including the paid Christmas closure, • Closed 24 December to 4 January every year, • Pension, • Meals on duty Additional Information • Right to work. You must have the right to work in the UK., • Trial shift. Paid, one service, arranged around your current job., • Start date. Start as soon as possible, but we will wait for the right person’s notice period., • Getting there. Two minutes from Leicester Square station., • Schedule. 40 hours - Tuesday to Saturday - Closed Sundays and Mondays - The kitchen - 32 covers maximum, single sitting. Service finishes by 11pm at the latest, often earlier. On quiet days you go home rather than being kept in to make up the hours. • Space. Small kitchen with low ceilings in places. It is compact and physically tight.

Our story Back in 2019 in Paris, two friends, Charles and Victor, opened a brasserie together - the kind of place Parisians disappear into for a 3-hour lunch. They called it La Nouvelle Garde: a promise to eat and drink the French way, done properly, 100% homemade, cooked from scratch from the highest quality seasonal ingredients. They served classic French dishes prepared with care, generosity and excellence in beautiful, relaxed spaces full of energy. Guests loved it! So they opened another one, and then another one. Each with its own name, personality and story, but always with the same love for French food and hospitality. And 10 brasseries later, it was finally time to bring it to London. In July 2026, in Sloane Square, Brasserie Olivia was born. This is just the beginning of our London story, and we'd love you to help write the next chapter. The role As a Sous Chef, you'll be the Head Chef's right hand, playing a key role in leading the kitchen and delivering exceptional French cuisine. You'll bring strong culinary expertise and a passion for cooking from scratch, working with high-quality seasonal ingredients and ensuring every dish is prepared with precision, consistency and attention to detail. You'll oversee the day-to-day kitchen operation, from leading service and managing food quality to organising the team, delegating responsibilities and maintaining the highest standards. You'll work closely with the Head Chef to develop chefs, improve kitchen performance and build a strong, skilled team that takes pride in the food it creates. What success looks like • You'll lead a well-organised kitchen where every service runs smoothly, with clear responsibilities and strong teamwork across the team, • You'll ensure every dish is prepared from scratch, using the right cooking techniques and delivering exceptional flavour, presentation and consistency., • You'll oversee all kitchen sections, maintaining the highest standards of food preparation, cooking and presentation., • You'll maintain exceptional food safety, cleanliness and operational standards throughout the kitchen., • You'll lead, coach and develop our chefs, delegating responsibilities and helping them improve their skills and performance., • You'll manage stock, deliveries and supplier relationships, ensuring the kitchen is organised and ready for service., • You'll minimise waste, control food costs and make commercially smart decisions without compromising food quality., • You'll work closely with the Head Chef to continuously improve the food, develop the team and strengthen the kitchen operation. What you'll bring • You're an experienced Sous Chef with a strong background in high-quality, high-volume restaurants., • You're confident leading a busy kitchen and overseeing multiple sections at the same time., • You have excellent culinary knowledge, strong cooking techniques and a passion for preparing exceptional food from scratch., • You have strong leadership skills and know how to organise, delegate, coach and develop a team., • You have excellent knowledge of food safety, kitchen operations and maintaining consistently high standards., • You're organised, commercially aware and confident managing stock, food costs and kitchen performance., • You lead by example, communicate clearly and take pride in delivering exceptional food and an outstanding guest experience. What we offer: • Annual salary starting from £55,000 (including Tronc), • 48-hour contract, 5 working days and 2 days off, • 50% discount across all Nouvelle Garde restaurants., • A freshly prepared staff meal on every shift, • Employee benefits platform (Hospitality Rewards), • The opportunity to join a brand-new restaurant at the beginning of its journey and make a genuine impact from day one., • The chance to help shape a high-performing team and culture from the early stages., • Real opportunities for career progression as the business grows, with future restaurant openings already planned., • The opportunity to work with the best UK suppliers and quality ingredients in a kitchen that prepares everything from scratch and takes pride in exceptional food. La Nouvelle Garde is an equal opportunities employer. We welcome applications from people of all backgrounds and are committed to creating an inclusive workplace where everyone can thrive. Please note you must have a right to work in the UK.

We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. The Windmill has been proudly serving London's finest pies and best pints for decades!We are known for our multi-award-winning pies and our warm, welcoming service. We are committed to serving exceptional food with the finest British ingredients in a casual and relaxed setting. We are all about settling down and relaxing with an amazing meal and having a great time with friends. What we offer our Chefs de Partie: • Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal., • Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work., • Access to our Culinary Masterclasses to sharpen your skills., • 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms, • Free meals, • Weekly pay, • Sharesave Scheme, • Company Pension Scheme, • 28 Days holiday per year, • Service charge

We are looking for an outstanding and talented Sous Chef to join our the team at the Duke of York in Haggerston. This amazing opportunity is ideal for someone who loves working with fresh premium and seasonal products and preferably experience within gastro pubs; loves working in a busy kitchen; understands and delivers a perfect service with or without the Head Chef present; can lead the kitchen team to success consistently and is excited by innovation and change to secure outstanding results for the business. You Are: • Able to take responsibility for our kitchen team in absence of the Head Chef to ensure service, safety and security expectations are all met to the the highest of standards, • Passionate about training our team to ensure they have the knowledge needed to excite our customers and deliver outstanding food, • Able to work with the Head Chef to train and uphold the agreed standards, • Able to assist the General Manager and Head Chef in identifying potential opportunities and products to maximise sales and enhance the customer experience, • Able to prepare and present all our food dishes to an outstanding standard of presentation as appropriate for the day of the week and time of day, • Able to support the Head Chef in the development, implementation and review of the menu to maximise sales in line with pub vision and business plan What's in it for me: • Competitive salary + bonus, • Be part of a brand new opening, • Training and development, • Career progression and promotion opportunities with regular new openings around the corner, • Get out and about, you automatically get discounts across all our pubs, bars and restaurants, • Team trips, regular incentives and socials – a fun, family atmosphere, • Goes without saying, but we’ll feed you during your shift, • Employee Assistance Programme (EAP) to support you across those tough times, • Good people know good people - an awesome referral scheme where you can earn up to £1000 per successful referral, • Birthdays are for celebrating, so have the day off on us, • Cycle to work scheme Interested in hearing more? Get in touch so we can schedule a show around, rub some shoulders together, have a laugh and make some magic!

We Are Looking For Someone Who is: • Experienced as a Kitchen Porter at a busy restaurant or food led pub., • Reliable, punctual and organised., • Be able and willing to comply with in house food safety and diligence., • Friendly with a good command of English., • Happy to learn and take direction from Head and Sous Chefs, • Clean, hard working and to take pride in their work., • Be able to take on food prep tasks along side Kitchen porter jobs.

We’re looking for a Sous Chef who knows what great looks like and has the leadership skills to make sure the team delivers it, every single service. As Sous Chef, you’ll be a key part of leading our kitchen team and bringing the guest experience to life. This is a role for someone who is passionate about super service, exceptional standards and developing people, someone who leads from the front, stays calm under pressure and never compromises on quality. What you’ll be doing • Lead the kitchen team through every service, setting the pace, energy and standards., • Make sure every dish is delivered to a consistently high standard, from preparation through to presentation., • Be a role model for super service, creating a kitchen culture where speed, precision and quality go hand in hand., • Coach, motivate and develop the team, giving clear direction and feedback., • Work closely with the Head Chef to maintain and continuously raise our food and service standards., • Take ownership of kitchen organisation, preparation and service readiness., • Ensure all food safety, hygiene and compliance standards are consistently met., • Support with stock control, ordering, waste management and GP performance., • Build strong relationships with the FOH team to ensure a seamless experience from the kitchen to the guest., • Take full ownership of the kitchen when the Head Chef is away. What we’re looking for We’re looking for someone who lives and breathes hospitality. You’ll have experience leading a busy kitchen and understand that exceptional food is only one part of creating an exceptional guest experience. You’ll be: • A hands-on leader who creates a positive and supportive kitchen environment., • Obsessed with consistency, quality and the details that make a difference., • Passionate about food and delivering food to a high standard., • Calm, organised and confident when service gets busy., • Someone who sets the standard through their own actions., • A natural coach who enjoys developing and getting the best out of their team., • Commercially aware, with a good understanding of stock, waste and kitchen performance., • Strong on communication and collaboration, particularly between Kitchen and FOH., • Experienced in maintaining excellent food safety, hygiene and compliance standards. This is a role for a Sous Chef who wants to lead, not just manage. Someone who takes pride in their team, their kitchen and every plate that leaves the pass. If that sounds like you, we’d love to meet you. Benefits & Best Bits • Health Care Package: Dental, Optical and Health insurance. Gym membership discounts + other rewards, • Self Space: Free Therapy through Self Space. Accessible to anyone who works for Incipio, • Hugely exciting career development, with opportunities to grow and expand in this role as the business grows, • 10% Bonus capacity paid annually, • Company awards and events, • Sickness & Compassionate Pay, • Incentive trips (Think Wine trips to Portugal and Ski Trips to France), • Enhanced Maternity, Paternity and Adoption leave, • Incipio FC + Seasonal Socials, • 50% discount for food and drink in all our venues, • Length in service; earn additional holiday after 2 years continuous service Incipio & Inclusivity We’re all about celebrating individuality & inclusivity. At Incipio, we believe diverse teams make the best teams. That’s why we welcome applications from all backgrounds, experiences, and perspectives; regardless of race, gender, age, disability, religion, sexual orientation, or anything else that makes you uniquely you. If you need any adjustments during the application process, just let us know. We’ve got you!

Sous Chef - LARDO & Feral Hackney & Peckham | Immediate start MUST HAVE EXPERIENCE WITH PIZZA & DOUGH MANAGEMENT We’re looking for a capable, organised Sous Chef to work across LARDO in Hackney and Feral at John the Unicorn in Peckham. This is a hands-on role for someone who cooks well, leads confidently through a busy service and keeps a kitchen running properly. You’ll split your time between the two sites, working closely with the team to maintain food quality, organise prep and keep day-to-day operations under control. You need to be a calm, friendly operator with strong people skills. The role • Lead service, maintaining consistency, timing and quality., • Manage stock, ordering, deliveries and stock rotation., • Control waste, monitor portions and keep food costs in check., • Organise prep and help coordinate the kitchen team., • Maintain food safety, hygiene and cleaning standards. Take responsibility for kitchen operations and resolve problems as they arise. About you You’ll have experience as a Sous Chef. You’ll be calm under pressure, clear with your team and comfortable taking responsibility. You must be able to work across both Hackney and Peckham and be available for an immediate start. Salary: £17-£19 inc Tronc Hours: 45 hours

Head Chef / SOUS CHEF— Nigerian Cuisine — Jollof Haven (Surbiton) — Opening Team Location: Ewell Road, Surbiton KT6 7AQ Job Type: Full-time, Permanent Pay: £28,000 - £35,000 per year (DOE) + Tips + Bonus Start Date: November 2026 — Interviews October 2026 About Jollof Haven:* Surbiton's first authentic Nigerian Restaurant & Bar — opening November 2026. 40-cover restaurant + bar + takeaway/delivery. We are bringing true Lagos flavour, premium presentation, and warm Naija hospitality to Surbiton. We need a Head Chef who can OWN the kitchen. If you are interested and believe you have the experience to be a head chef or The Role: You will be responsible for the entire kitchen operation — from menu execution to team leadership, stock, hygiene and profitability. This is not just cooking — this is building a brand. Key Responsibilities: • Leading daily kitchen operations and managing all kitchen staff, • Preparing, cooking and presenting all Nigerian dishes to highest standard: Jollof Rice (Party & Classic), Fried Rice, Ofada & Ayamase, Suya, Asun, Nkwobi, Isi Ewu, Amala & Ewedu/Gbegiri, Pounded Yam, Egusi, Efo Riro, Ogbono, Oha, Banga, Afang, Pepper Soup (Goat, Fish, Assorted), Moi Moi, etc., • Developing specials, controlling portioning and reducing waste, • Creating prep lists, ordering stock, and liaising with suppliers, • Maintaining 100% Food Hygiene, HACCP, allergen compliance and EHO readiness, • Training, mentoring and rostering Chef Assistants / Commis, • Managing food cost, GP, and working with owner on menu pricing, • Ensuring consistent taste — every plate must taste like home What We Need: • Proven experience as Head Chef / Senior Sous Chef in Nigerian / West African restaurant (UK essential), • Expert in cooking almost all major Nigerian dishes — you must be able to cook them blindfolded, • Strong leadership — able to lead, train and discipline kitchen team, • Level 3 Food Hygiene Certificate (required), • Level 2 Allergy Awareness, HACCP knowledge, • Right to Work in UK — must be reliable and punctual, • Able to work evenings and weekends Benefits: • £28k-£35k + service charge/tips + performance bonus, • Free staff meals on shift, • 28 days holiday, • Be the founding Head Chef — name on the menu, creative input, • Growth to Executive Chef as we expand Application Questions: 1. How many years as Head Chef / Senior Sous in Nigerian restaurant?, 2. List 10 Nigerian dishes you can cook at high restaurant standard., 3. Do you hold Level 3 Food Hygiene? (Certificate number?), 4. Can you reliably commute to Surbiton KT6?, 5. Are you available for a paid trial shift (cooking 3 dishes)? Benefits: • Company pension, • Discounted or free food, • Employee discount

Sous Chef – Join the team at one of London’s most stylish and high-profile dining destinations, located in the heart of Kensington. We are currently looking for a strong and experienced Sous Chef with a solid background in quality-driven, high-level restaurants. This is a fantastic opportunity for a chef who thrives in fast-paced, premium environments and is passionate about refined Mediterranean cooking. Requirements: • Previous experience as a Sous Chef in high-end or premium restaurants, • Strong background in Mediterranean and Italian cuisine, • Experience working in busy, high-volume kitchens, • Excellent leadership and communication skills, • Ability to maintain high standards under pressure, • Strong understanding of kitchen organisation, food quality and consistency, • Professional, disciplined and hands-on approach What We Offer: • Salary from £45,000 depending on experience, • Opportunity to work in one of London’s leading restaurant groups, • Professional and dynamic working environment, • Career growth opportunities within a growing hospitality business If you are an ambitious Sous Chef with experience in quality restaurants and a passion for Mediterranean cuisine, we would love to hear from you

A Kitchen of traditional revised Sardinian recipes Tuesday to Saturday minimum 6 shifts per week. Monthly salary, contract

Are you a passionate and driven Sous Chef looking to be part of a vibrant culinary team in London? Capricci is looking for an experienced Sous Chef to help lead our kitchen, maintain our high standards, and deliver exceptional dining experiences. About the Role: Position: Sous Chef Location: London Job Type: Full-time Salary: Competitive (dependent on experience) What We Are Looking For: Proven experience as a Sous Chef or Senior CDP in a fast-paced, high-quality kitchen environment. Strong culinary skills with a passion for fresh, high-quality ingredients. Excellent leadership and communication skills to support and inspire the kitchen team. Strong knowledge of food safety, hygiene, and kitchen management (HACCP, stock control). Reliability, teamwork, and a positive, hands-on attitude. What We Offer: Competitive salary and performance incentives. Opportunities for career growth and development within a growing restaurant group. Staff meals on duty and a supportive, dynamic working environment. Ready to take the next step in your culinary career? Apply now via Job Today with your CV!

Hey you! Yes you! We’re looking for You. Your passion for delivering exceptional food and spreading good vibes within the team, helping our head chef Alvaro in running the daily operations of the kitchen. The menu is small and everything made from scratch. So be ready to live a real kitchen

Junior Sous Chef Pay: £16–£20 per hour + Tronc + Cash Tips Job Type: Full-time About the Role We are looking for a passionate, motivated and experienced Junior Sous Chef to join our growing kitchen team. This is an exciting opportunity for a talented chef who thrives in a fast-paced environment, takes pride in delivering high-quality food and is ready to take the next step in their culinary career. The successful candidate will work closely with the Head Chef and Sous Chef, supporting daily kitchen operations while maintaining exceptional food quality and consistency. Key Responsibilities • Support the Head Chef and Sous Chef in daily kitchen operations., • Prepare and deliver dishes to consistently high standards., • Supervise and motivate junior kitchen team members., • Maintain excellent food hygiene, cleanliness and safety standards., • Assist with stock control, ordering and minimising food waste., • Ensure smooth and efficient service during busy periods., • Contribute to menu development and continuous kitchen improvement. What We’re Looking For • Previous experience as a Junior Sous Chef or experienced Chef de Partie ready to progress., • Strong culinary skills and a genuine passion for food., • Excellent teamwork, communication and leadership abilities., • Good understanding of food safety, HACCP and kitchen procedures., • Ability to remain organised and perform under pressure., • Positive attitude, reliability and willingness to learn and develop. Salary & Benefits • Competitive pay: £16–£20 per hour, • Tronc and cash tips on top of hourly pay, • Free meals during shifts, • Employee discounts, • Performance-based bonuses, • Opportunities for career progression, • Supportive and professional working environment Apply Now! If you’re an ambitious chef looking to develop your skills, take on more responsibility and become part of a passionate hospitality team, we’d love to hear from you. Apply with your CV and tell us why you’d be a great addition to our kitchen team!

SOUS CHEF New opening — premium restaurant, Hampton Court KT89ER We're a hospitality group that has been running restaurants in this area for 20 years. We currently have four sites, and at the end of October we're opening our fifth: a premium Italian restaurant near Hampton Court, seating around 70. The food is proper Italian cooking with a modern hand: good ingredients, treated properly, served well. The standards are high and we won't pretend otherwise. What we offer back is a company that pays on time, plans ahead, and promotes from within. FREE ACCOMMODATION IS AVAILABLE FOR SOME OF THESE ROLES. START DATE: ASAP, ahead of the opening. You'll be in from the soft opening, setting the place up with us. THE ROLE You're the Head Chef's second, and when the Head Chef isn't in, the kitchen is yours. Not caretaking it — running it, with full responsibility for the food that leaves the pass and for the team that puts it there. This is a new kitchen, opening from scratch, in a group that has further openings planned. If you're looking for the last step before Head Chef, this is it. WHAT WE'RE LOOKING FOR — Proven experience in Italian kitchens — Able to take full charge of the kitchen when the Head Chef isn't in — Able to lead a brigade and hold the standard under pressure — Confident with ordering, stock, food cost and rotas — Good English — you'll need to understand, be understood, and write clearly — Someone who works well in a team, not around it — Available full time, shifts across all seven days — The right to live and work in the UK These are requirements, not a wish list. If you're missing one of them, this isn't the right role for you. WHAT YOU GET — Contract from day one — One free meal every shift — Two days off a week — Monthly payslip — Service charge and tips shared — 28 days holiday — Paid training, with structured training every three months — Real progression, we have further openings planned — A group that has traded for twenty years, including the hard years — Paid trial shift — The chance to open a restaurant from day one, not join one already running SALARY: £49,140 per year HOURS: 45 hours per week, shifts across all seven days

Food Preparation and Cooking • Prepare and cook dishes according to Limoncello’s recipes and presentation standards., • Set up and organise the assigned section before service., • Prepare ingredients, sauces, garnishes and mise en place., • Follow portion sizes and minimise food waste., • Ensure all dishes are served on time and at the correct temperature. 2. Running the Kitchen Section • Take responsibility for the assigned section throughout service., • Keep the section fully stocked and organised., • Monitor orders and communicate clearly with other chefs., • Maintain consistent quality during busy periods., • Inform the senior chef promptly about shortages, delays or equipment problems. 3. Food Safety and Hygiene • Follow food safety, allergen and cross-contamination procedures., • Check and record food temperatures as required., • Label, date and store food correctly., • Follow cleaning schedules and keep the work area hygienic., • Use knives, fryers, ovens and other equipment safely. 4. Teamwork and Support • Help other sections when your own section is under control., • Assist with pot washing, cleaning and kitchen closing duties when required., • Follow reasonable instructions from the Head Chef or Sous Chef., • Treat colleagues respectfully and communicate professionally. 5. Stock and Waste Control • Check stock levels and report items that need replenishing., • Rotate stock using FIFO (first in, first out)., • Follow portion control and reduce unnecessary waste., • Report spoiled or out-of-date food and record waste as required. 6. Opening and Closing Duties • Complete section preparation before service., • Clean and sanitise the section at the end of service., • Store and label remaining food correctly., • Switch off equipment where appropriate and safe., • Complete the assigned closing checklist before leaving. 7. Accountability • Take ownership of the assigned section., • Complete duties without needing repeated reminders., • Follow the kitchen rota and agreed working hours., • Report problems rather than leaving tasks unfinished., • Maintain Limoncello’s standards for food quality, cleanliness and teamwork.

We’re Hiring: Sous Chef – Paladar, London (SE1) Paladar, a creative Latin American restaurant near Elephant & Castle, is looking for a reliable, enthusiastic and passionate Sous Chef to join our team. The ideal candidate will have: • Experience in Latin American and/or Japanese cuisine., • A creative approach to food, with a passion for developing new dishes., • Strong leadership skills and the ability to motivate and support a kitchen team., • A positive attitude, reliability and a commitment to high standards., • The right to work legally in the UK., • Fluency in both Spanish and English is highly desirable. Position details: • Full-time position, • Approximately 40–45 hours per week, • Location: Paladar, near Elephant & Castle, London. Applicants living locally, particularly in SE1, SE17 or SE11, are encouraged to apply. If you’re passionate about food, enjoy working in a creative kitchen and are ready to take the next step in your career, we’d love to hear from you!

We are recruiting a Sous Chef to join the team at our beautiful gastro pub in Richmond, renowned for its relaxed atmosphere, fresh seasonal menus, and daily specials. This is an exciting opportunity for a passionate chef to work in a quality-driven kitchen and grow alongside the Head Chef and Michelin star trained Executive Chef. Ideal for someone ready to step up. What We Offer: up to 38000£ package Bonus available based on performance after probation uniform and staff meals provided Annual staff party Friendly, professional team Development opportunities Work with fresh ingredients, create daily specials, and contribute to a vibrant food culture About You: You’re reliable, organised, and passionate about delivering consistently excellent food You thrive in a fast-paced kitchen environment and enjoy being part of a team You’re excited to learn and grow under experienced chefs If you’re ready to be part of a talented kitchen and take the next step in your culinary career, apply now! Apply today with your CV. Immediate start available.

We are recruiting a Sous Chef to join the team at our beautiful gastro pub in Richmond, renowned for its relaxed atmosphere, fresh seasonal menus, and daily specials. This is an exciting opportunity for a passionate chef to work in a quality-driven kitchen and grow alongside the Head Chef and Michelin star trained Executive Chef. Ideal for someone ready to step up. What We Offer: up to 38000£ package Bonus available based on performance after probation uniform and staff meals provided Annual staff party Friendly, professional team Development opportunities Work with fresh ingredients, create daily specials, and contribute to a vibrant food culture About You: You’re reliable, organised, and passionate about delivering consistently excellent food You thrive in a fast-paced kitchen environment and enjoy being part of a team You’re excited to learn and grow under experienced chefs If you’re ready to be part of a talented kitchen and take the next step in your culinary career, apply now! Apply today with your CV. Immediate start available

Chef de Partie / 2 AA Rosette / £17.50 - £18.50 Term: Full-time W/H: 45 Holidays: 28 Days off: 2 At Faber, we are more than a restaurant — we are a family and a team united by a shared passion: showcasing the very best of our island’s shores while being sustainable, ethical, and proudly British. We create memorable dining experiences that celebrate local ingredients, coastal producers, and exceptional hospitality. As we continue to grow, we're looking for a talented and driven Chef de Partie to join our kitchen team and help us deliver outstanding food every day. At Faber, you'll work alongside people who are fanatical about what they do, curious to learn more, and passionate about excellence. This is an opportunity to develop your skills, contribute your ideas, and be part of a business where your effort genuinely shapes the future. As Chef de Partie, you'll take ownership of your section, ensuring consistently high standards of food preparation, presentation, and service. You'll work closely with the Sous Chef and Head Chef to maintain quality, support junior team members, and contribute to the ongoing development of our menus and kitchen culture.

Support the kitchen team in preparing and delivering dishes to a high standard. Further responsibilities and requirements can be discussed during the application process. Full-time vacancy!

We are looking for an experienced ramen chef to join our professional restaurant team. The successful candidate will have a passion for authentic Japanese ramen, strong culinary skills, and proven experience preparing traditional ramen dishes to a consistently high standard. Key responsibilities: • Prepare ramen varieties including tonkotsu, shoyu, and miso., • Prepare broths, tare, aromatic oils, noodles, halal beef, ramen eggs, vegetables, and other traditional toppings., • Maintain consistent flavour, portion sizes, presentation, and food quality., • Organise ingredient preparation, stock rotation, kitchen operations, and waste reduction., • Maintain high standards of hygiene, cleanliness, and food safety., • Work efficiently during busy service periods as part of a professional kitchen team., • Support menu development and the introduction of new dishes when required. Requirements: • Proven professional experience as a ramen chef in a Japanese restaurant or specialist ramen kitchen., • Strong knowledge of traditional ramen preparation techniques, including broths, tare, noodles, and toppings., • Excellent attention to detail and a commitment to quality., • Ability to work efficiently under pressure., • Good communication, teamwork, and time-management skills., • Knowledge of food hygiene and kitchen safety standards., • Reliability, a positive attitude, and a genuine passion for Japanese cuisine. Experience working in Japan or in a reputable Japanese ramen restaurant would be an advantage. This is a full-time, permanent position offering a competitive salary based on experience. You will have the opportunity to contribute ideas to menu development, work in a professional restaurant environment, and develop your career as part of a supportive team. To apply, please submit your CV, details of your previous ramen restaurant experience, and your availability.

We are seeking enthusiastic and passionate Sous Chefs to join our busy Bistro Grill Restaurant. This is an excellent opportunity to become part of a professional kitchen team committed to delivering high-quality food and outstanding customer experiences. Key Responsibilities • Prepare, cook and present Bistro Grill dishes to a consistently high standard., • Maintain excellent food quality, presentation and portion control., • Support the development of new dishes and seasonal menus., • Ensure compliance with food hygiene, HACCP and health & safety procedures., • Maintain a clean, organised and efficient kitchen., • Work effectively as part of a fast-paced team. Requirements • Previous experience in a Bistro Grill, steakhouse or similar restaurant is desirable., • Passion for fresh, quality food and attention to detail., • Ability to work efficiently under pressure., • Positive attitude, reliability and excellent teamwork skills., • Food hygiene knowledge is an advantage. Benefits • Competitive salary based on experience., • Paid annual holiday entitlement., • Private pension scheme contribution., • Supportive and friendly working environment., • Career progression and development opportunities.

Sous Chef – Meal Prep Business (Part-Time, ASAP) We’re hiring a preferably Chef for a growing meal prep business based in Northwood, Harrow.This role starts part-time with the opportunity to move full-time. Role includes: High-volume meal prepCooking across multiple cuisinesSupporting daily kitchen operations and food safety standards Requirements: Minimum 1 year kitchen experience (meal prep, catering, or restaurant)Willingness to learn and adapt to different cuisinesReliable, organised, and efficient 🕒 Part-time → Full-time

Purpose of the role To take responsibility for the day-to-day running of the kitchen, delivering consistently high-quality food while maintaining an organised, safe and commercially efficient operation. The Head Chef will lead and develop the kitchen team, manage preparation and service, control food costs and waste, and work closely with restaurant management to meet agreed standards and business targets. Key responsibilities 1. Kitchen operations and service • Lead the kitchen during preparation and service, taking an active role in cooking and managing the pass., • Plan daily preparation levels around bookings, expected trade and upcoming events., • Allocate duties clearly and ensure each section is ready before service., • Check dishes for taste, temperature, portion size and presentation before they leave the kitchen., • Maintain consistent standards through agreed recipes, preparation methods and plating specifications., • Communicate with front of house about availability, specials, dietary requests and service delays., • Resolve kitchen problems promptly and respond constructively to customer feedback. 2. Team leadership and staffing • Lead by example, creating a professional, respectful and accountable working environment., • Prepare kitchen rotas in line with anticipated trade and agreed labour budgets., • Organise effective cover for holidays, absence and busy service periods., • Train new starters and develop existing staff in cooking techniques, recipes, service standards and safe working practices., • Monitor performance, provide regular feedback and address concerns with management., • Support recruitment and identify training needs across the kitchen team., • Ensure opening, closing and handover duties are completed consistently. 3. Food costing, purchasing and stock control • Work to agreed food gross-profit, purchasing and waste targets., • Maintain accurate recipe costings, portion specifications and preparation yields., • Monitor ingredient price changes and flag their impact on dish profitability., • Place orders in line with forecast demand, available stock and approved budgets., • Check deliveries for quality, quantity and condition, resolving discrepancies with suppliers., • Maintain stock rotation, labelling and organised storage., • Complete regular stocktakes and investigate unusual usage or discrepancies., • Record and review waste, taking practical steps to reduce overproduction, spoilage and avoidable losses. 4. Menu development • Work with management to develop dishes and menus suited to the restaurant’s customers, concept and price points., • Balance creativity with profitability, kitchen capacity and speed of service., • Trial and cost new dishes before introduction., • Produce clear recipe cards, portion guides and presentation standards., • Train the team before menu changes go live., • Keep ingredient and allergen information up to date when recipes or suppliers change. 5. Food safety, hygiene and safe working • Take day-to-day responsibility for implementing the restaurant’s food-safety procedures., • Ensure staff follow agreed controls for storage, preparation, cooking, cooling, reheating and cleaning., • Maintain accurate food-safety records and ensure required checks are completed., • Manage allergen information and communication, including controls to reduce cross-contact., • Maintain cleaning schedules and verify that work areas, equipment and storage areas meet the restaurant’s standards., • Report equipment faults, safety hazards and maintenance requirements promptly., • Support inspections and audits, completing agreed corrective actions., • Ensure staff use equipment safely and follow the restaurant’s health and safety procedures. 6. Communication and accountability • Hold regular kitchen briefings and communicate priorities clearly., • Attend management meetings and report on food costs, waste, staffing and operational issues., • Agree purchasing, menu changes and staffing decisions within the authority set by management., • Work closely with front of house to improve service flow and the customer experience., • Maintain clear handovers so the kitchen operates consistently in the Head Chef’s absence. Person specification Essential • Proven experience leading a restaurant kitchen as a Head Chef, or as a Senior Sous Chef ready to take full responsibility., • Strong practical cooking skills and the ability to maintain consistent standards during busy services., • Experience managing, training and motivating a kitchen team., • Sound understanding of recipe costing, portion control, stock management and waste reduction., • Practical knowledge of food hygiene, allergen management and safe kitchen working., • Strong organisation, communication and problem-solving skills., • Ability to plan preparation, prioritise tasks and remain calm under pressure., • Willingness to work the agreed shift pattern, including evenings and weekends. Desirable • Experience in [insert cuisine or restaurant style]., • Relevant professional cookery qualifications or equivalent practical experience., • Level 3 Food Safety qualification, or willingness to complete suitable supervisory training., • Experience developing menus and maintaining recipe-costing systems., • Familiarity with digital ordering, stock-control or rota software., • Experience supporting food-safety inspections and internal audits.

Junior Sous Chef (Events), London W1 £43,995 per annum total package (inclusive of service charge & financial award scheme) Our opportunity: Are you ready for a very red-carpet welcome? This is your chance to make a positive impact by joining an incredible team, at BAFTA’s iconic headquarters, 195 Piccadilly. Do you strive to create joy when cooking? Do you want to work with a team where belonging and inclusivity are at the core of everything we do? The Junior Sous Chef's (Events) role is at the heart of the building, where you will be providing an exceptional level of food to our clients. It’s a varied role where you’ll get to work across all areas of the building, supporting in external event hires which can range from corporate to private and Internal BAFTA events. You may also from time to time support in the members club impressive fine dining restaurant named after the well esteemed Richard Attenborough. How BAFTA 195 Piccadilly gives you the red carpet experience 31 days holiday (increasing to 33 days after 5 years' service) Building is closed for 1 week during festive period in December Health cash plan (financial contribution to dentist, podiatry & more treatments) Complimentary meals on duty 3% pension contribution, Life assurance Company sickness pay Cycle to work scheme Season ticket loan Access to cinemas throughout the UK & to BAFTA events Who you are? You’ll be passionate about maintaining standards in a fine dining kitchen and have experience in a fast-paced delivery role. We hire people with a can-do attitude, who like to help, who are team focused. Who are we? 195 Piccadilly is home to the iconic London HQ of the world-famous British arts charity, BAFTA. Following an extensive refurbishment programme our new and increased space will enable BAFTA to support over 80,000 people to develop a career in the creative industries each year. Housed in a historic Grade II Listed building in the heart of London’s West End, BAFTA 195 Piccadilly is a truly world-class space, providing innovative state-of-the-art facilities.

Whelan's Pub Chain We serve daily specials, hearty Sunday roasts, a full main menu, and a children’s offering; all in an environment that caters equally for families, groups, music lovers and sport watchers. Whelan's Pub Chain The Role We are looking for a talented, reliable Chef who will: • Plan, prepare and cook the core menu, daily specials, and Sunday roasts to high standard, • Ensure food consistency, quality, presentation and cost control, • Manage the kitchen prep, stock rotation, ordering and safe storage of all food items, • Maintain health & safety, hygiene & cleanliness standards in the kitchen at all times, • Work closely with Front of House to ensure smooth service across all meal periods, • Help train and support junior kitchen staff, and be a positive team member Requirements To succeed in this role you should have: • Proven experience as a Chef, ideally in a busy pub / gastro-pub / casual dining environment, • Good knowledge of food hygiene and kitchen safety (e.g. HACCP), • Ability to work to recipes and adapt when needed; creativity in developing specials and seasonal dishes, • Strong organisational skills, attention to detail and ability to manage multiple tasks during service peaks, • Good communication & teamwork skills What We Offer • Competitive salary, • Opportunity to work in a vibrant, well-established pub with high footfall and a strong reputation, • Supportive team environment with chances for creative input into menus & specials, • Regular service hours with occasional evenings / weekends, as typical in hospitality, • Staff benefits (e.g. meals on duty, staff discounts) How to Apply If you’re ready to bring your culinary skills to The New Inn and help us deliver great food in a welcoming and energetic environment, we’d love to hear from you.

We are a family-run restaurant that has been operating for over 30 years. Our menu is simple and classic, combining traditional Italian dishes with some influences to suit English tastes. The kitchen is divided into four sections: meat, fish, pasta and starters, so there will normally be four chefs working together each day. The working week is Tuesday to Saturday. Every day we have four chefs in the kitchen, plus two kitchen porters, one focused on pots and pans and one on dishes who also helps the chefs with some preparation work. During the week we serve around 60–80 customers between Tuesday and Thursday. Friday and Saturday are our busiest times, averages between 120–140 customers. The atmosphere in the kitchen is very important to us. We work with experienced people, maintain good teamwork, and try to create a positive working environment. If you have any questions, please feel free to contact me. Thanks again, and I look forward to hearing from you. Best regards, Carmelo

The Tabernacle, a Caribbean restaurant in the heart of Notting Hill Gate is now looking for a Chef with experience in a busy kitchen environment. Ideally, you would have also have Caribbean cuisine experience. Please get in touch to discuss the job description in more details.

Job Description – Sous Chef We are looking for passionate, talented and motivated Sous Chefs to join our team at an Italian fine dining restaurant. The ideal candidates will have a genuine passion for Italian cuisine, a strong understanding of fresh ingredients and high-quality produce, and the ability to deliver exceptional dishes in a fast-paced, high-standard kitchen. Key Responsibilities: • Prepare and cook authentic Italian dishes to the highest standards., • Demonstrate strong skills in fresh pasta preparation, pizza making and charcoal or open-fire grilling., • Maintain consistency, quality and attention to detail across every service., • Follow food safety, hygiene and HACCP procedures., • Work collaboratively with the kitchen team to ensure smooth and efficient service., • Maintain excellent organisation, cleanliness and mise en place., • Support menu development, preparation and kitchen operations where required. What We Are Looking For: • Previous experience in a quality Italian restaurant or a fine dining environment., • Strong technical skills in Italian cuisine, particularly pasta, pizza and grilling., • A positive attitude, strong work ethic and passion for learning and developing., • The ability to work well under pressure while maintaining high standards., • A team player who takes pride in their work and is committed to delivering an excellent guest experience. For the Sous Chef position, we are looking for someone with strong leadership skills who can support the Head Chef, lead the team during service and help maintain the highest kitchen standards. If you are passionate about Italian cuisine and want to be part of a professional team dedicated to quality, creativity and excellence, we would love to hear from you.

Join Lievito Madre, a cherished independent Italian restaurant and pizzeria in Clapham, renowned for its warm hospitality and commitment to high-quality, scratch-made traditional Italian dishes and pizzas. We are actively seeking a dynamic and experienced Head Chef to take the helm of our kitchen, ensuring our premium food standards are not just met, but exceeded. As our Head Chef, you will be the culinary leader of our back-of-house operations, entrusted with maintaining the authenticity and excellence of our Italian cuisine. Your expertise will guide everything from menu innovation and team mentorship to stringent quality and cost control, playing a pivotal role in our continued success. Key Responsibilities: • Menu Development: Design inspiring seasonal specials while preserving the heart of our classic Italian core menu., • Quality Control: Oversee the meticulous preparation of fresh pasta, sauces, and the expert making and stretching of pizza dough, ensuring consistent excellence in every dish., • Team Management: Lead, train, and inspire our kitchen brigade, including conducting interviews and comprehensive inductions for new team members., • Stock & Cost Control: Efficiently manage food margins, minimize waste, and cultivate strong relationships with suppliers to source the finest ingredients., • Health & Safety: Uphold full compliance with HACCP, food safety, and hygiene regulations, ensuring a safe and pristine kitchen environment. What We're Looking For: • A minimum of 3 years of experience as a Head Chef or Senior Sous Chef within a fast-paced Italian/Pizzeria environment., • Exceptional pizza-making skills are crucial; proficiency in preparing pizzas from start to finish is essential., • Demonstrated ability to manage kitchen budgets effectively and optimize gross profit margins., • A natural, composed leader capable of thriving under pressure during peak service periods., • Valid EU/UK Right to Work. What We Offer: • A competitive salary complemented by a share of the service charge., • 28 days of annual leave annually., • Generous staff discounts for you, • Reliable monthly payment via PAYE

We are looking for passionate, talented and motivated Sous Chefs and Chef de Partie to join our team at an Italian fine dining restaurant. The ideal candidates will have a genuine passion for Italian cuisine, a strong understanding of fresh ingredients and high-quality produce, and the ability to deliver exceptional dishes in a fast-paced, high-standard kitchen. Key Responsibilities: • Prepare and cook authentic Italian dishes to the highest standards., • Demonstrate strong skills in fresh pasta preparation, pizza making and charcoal or open-fire grilling., • Maintain consistency, quality and attention to detail across every service., • Follow food safety, hygiene and HACCP procedures., • Work collaboratively with the kitchen team to ensure smooth and efficient service., • Maintain excellent organisation, cleanliness and mise en place., • Support menu development, preparation and kitchen operations where required. What We Are Looking For: • Previous experience in a quality Italian restaurant or a fine dining environment., • Strong technical skills in Italian cuisine, particularly pasta, pizza and grilling., • A positive attitude, strong work ethic and passion for learning and developing., • The ability to work well under pressure while maintaining high standards., • A team player who takes pride in their work and is committed to delivering an excellent guest experience. For the Sous Chef position, we are looking for someone with strong leadership skills who can support the Head Chef, lead the team during service and help maintain the highest kitchen standards. For the Chef de Partie position, we are looking for someone who takes ownership of their section, demonstrates excellent organisation and consistently delivers high-quality food. If you are passionate about Italian cuisine and want to be part of a professional team dedicated to quality, creativity and excellence, we would love to hear from you.

• Support the Head Chef in the daily management of the kitchen., • Supervise the team and ensure efficient service., • Maintain the highest standards of quality, hygiene, and food safety., • Control inventory, minimize waste, and ensure proper food preparation., • Lead service in the Head Chef's absence.

Pasta Chef As a Pasta Chef, you will be responsible for preparing and cooking a variety of authentic Italian pasta dishes, ensuring consistency, quality and efficiency. You will work closely with the Head Chef and Sous Chef to maintain the highest standards of our Italian menu while bringing your skills and passion for Italian cuisine to the kitchen. Responsibilities • Prepare and cook a variety of fresh pasta dishes, including sauces, fillings and garnishes., • Ensure all pasta dishes are prepared according to recipes, portion control and presentation standards., • Maintain consistency in taste, quality and presentation across all pasta dishes., • Prepare ingredients and organise your section to ensure smooth and efficient service., • Maintain high standards of kitchen hygiene, food safety and cleanliness., • Monitor stock levels, minimise food waste and ensure ingredients are stored correctly., • Assist with training junior chefs and commis chefs when required., • Contribute ideas for new pasta dishes and seasonal specials., • Work closely with the kitchen team to deliver excellent food quality during busy service periods.

WE’RE LOOKING FOR CHEFS TO JOIN THE TEAM JNR SOUS / CDP We’re looking for a driven, ambitious chef to join our tight-knit kitchen team here at The Prince. We’re a busy independent neighbourhood pub in Wood Green with a strong local following and a growing dining room. We care about good food, good produce and good beer to go alongside it all. We’re looking for someone who: • Takes pride in cooking good food with good produce, • Has ambition and wants to keep learning and developing, • Is confident working as part of a small team and wants to make it better, • Wants to work with quality produce and make the most of it, • Is interested in whole-animal butchery and learning how to work with a carcass properly, • Likes the idea of being part of an independent pub where the kitchen has a genuine say in what we do We work closely with a number of good local suppliers, including Forty Hall Farm in Enfield, and put a lot of thought into where our produce comes from and how we use it. There’s plenty of opportunity here for someone who wants to get stuck in and help shape the kitchen as it continues to develop. We’re looking for someone who wants to be involved, contribute ideas and make the place better. If that sounds like you, we’d love to hear from you!

Sous Chef – The Perry Hill Pub, Catford £15–£17 per hour + tronc Full-time / Permanent The Perry Hill is a busy independent pub in Catford, South East London, serving fresh, seasonal pub food alongside a strong events and functions business. We’re looking for an experienced Sous Chef to join our kitchen team and support the Head Chef in the day-to-day running of the kitchen. This would suit someone who enjoys cooking with fresh ingredients, is confident leading a busy service, and wants to be part of a friendly, independent pub. The role You’ll work closely with the Head Chef across regular pub services, busy weekends, Sunday roasts, functions and events. You’ll help keep the kitchen organised, support the team and take charge when the Head Chef is away. Typical responsibilities will include: • Preparing and cooking dishes from fresh ingredients, • Leading services and maintaining consistently high standards of food quality and presentation, • Supporting and developing junior members of the kitchen team, • Planning prep for regular services, functions and larger events, • Helping with ordering, stock control and rotation, • Managing portions and reducing food waste, • Maintaining food safety, allergen and hygiene standards, • Contributing ideas for seasonal dishes and specials, • Working closely with the front-of-house team to keep services running smoothly What we’re looking for Ideally, you’ll have previous experience as a Sous Chef or be a strong Senior Chef de Partie ready to take the next step in a fresh-food pub, restaurant or similar kitchen. You should be: • Confident cooking with fresh ingredients and working across sections, • Able to lead a busy service with a calm, organised approach, • Supportive of your team and clear in your communication, • Reliable, practical and comfortable taking responsibility, • Familiar with ordering, stock management and controlling waste, • Confident with food hygiene and allergen procedures, • Happy working evenings and weekends as part of a rota, • Interested in producing good-quality, straightforward pub food Experience with Sunday roasts, functions and high-volume services would be particularly useful. Hours & pay £15–£17 per hour plus a share of tronc. This is a permanent, full-time position, including evenings and weekends as part of a rota. We’re happy to discuss the working pattern with the right person. About The Perry Hill The Perry Hill is an independent neighbourhood pub in Catford with a large garden, busy food trade and a strong calendar of events, parties and functions. We focus on creating a relaxed, welcoming pub while still taking the quality of our food and service seriously. If you enjoy fresh cooking, take pride in running a good service and want to help lead the kitchen in an independent pub, we’d love to hear from you.

We are a family-run restaurant that has been operating for over 30 years. Our menu is simple and classic, combining traditional Italian dishes with some influences to suit English tastes. The kitchen is divided into four sections: meat, fish, pasta and starters, so there will normally be four chefs working together each day. The working week is Tuesday to Saturday. Every day we have four chefs in the kitchen, plus two kitchen porters, one focused on pots and pans and one on dishes who also helps the chefs with some preparation work. During the week we serve around 60–80 customers between Tuesday and Thursday. Friday and Saturday are our busiest times, averages between 100–120 customers. The atmosphere in the kitchen is very important to us. We work with experienced people, maintain good teamwork, and try to create a positive working environment. If you have any questions, please feel free to contact me. Thanks again, and I look forward to hearing from you. Best regards, Carmelo

D’GRILL is looking for an experienced and reliable Sous Chef to join our kitchen team. We are a busy Portuguese and Brazilian grill restaurant, serving freshly prepared grilled meats, chicken, seafood and traditional dishes. We need someone who enjoys working with quality food, takes pride in presentation and can help keep the kitchen organised during busy services. Salary and hours: • £17 per hour, • 48 hours per week, • £816 gross per week, • Approximately £42,432 gross per year Main responsibilities: • Support the Head Chef with the daily running of the kitchen, • Prepare and cook dishes consistently to our standards, • Help lead and motivate the kitchen team during service, • Maintain food quality, portion control and presentation, • Monitor stock, preparation levels and food waste, • Follow food safety, hygiene and allergen procedures, • Keep the kitchen clean, organised and ready for service, • Help train and support junior kitchen team members What we are looking for: • Previous experience as a Sous Chef or strong Chef de Partie, • Good grill and meat-cooking experience, • Ability to work calmly and efficiently during busy services, • Strong organisation and communication skills, • Reliable, punctual and comfortable taking responsibility, • Good understanding of UK food safety and kitchen hygiene, • Right to work in the UK Experience with Portuguese, Brazilian or charcoal-grilled food would be helpful, but a positive attitude, strong kitchen skills and willingness to learn are equally important. If you are passionate about food and want to join a friendly, hardworking restaurant team, apply through Job Today with your CV and a short introduction.

Breakfast Sous Chef British restaurant , high volume . All food cooked fresh from scratch 45 hours a week 6am start, 2-3pm finish Requirements: • Reliable and trustworthy, • Minimum 2 years of experience in a quality establishment, • Punctual, • Experience in high volume, • Experience with fresh food

Looking for a passionate Assitant Pastry Chef The ideal Junior Pastry Chef candidate is: Passionate with a can do attitude and lot of energy Will to learn Organized Attention to detail Understanding of kitchen cleanlines Available to Travel In exchange we offer: Competitive salary Bonus scheme Grow, grow and grow The longer you stay the more you earn Job Types: Full-time, Contract, Permanent Pay: £28,000.00-£29,000.00 per year Schedule: 8 hour shift Day shift Work Location: In person

Imad’s Syrian kitchen is located in the heart of Carnaby street in Central London.We are hiring chefs: All applicants must have a valid visa/ be eligible to work in the UK. • Full time position available, • Salary: 18£ hour, • Service charge included, • Bonuses, • Free staff food for every shift, • Full training given, • Professional working environment, • Intermediate English is required.

Responsible for preparing and presenting high-quality Mediterranean dishes while maintaining exceptional culinary standards. Expertise in creating authentic recipes inspired by Mediterranean flavours, including grilled meats, fresh seafood, mezze, salads, pasta, and traditional regional specialities. Skilled in food preparation, menu development, stock management, and maintaining strict food hygiene and safety standards. Committed to using fresh ingredients, delivering consistent quality, and providing an outstanding dining experience through creativity, attention to detail, and efficient kitchen operations.

👨‍🍳 WE’RE HIRING – TWO EXPERIENCED SOUS CHEFS Bella Roma Beckenham and Bella Roma Locksbottom are recruiting! We’re looking for passionate, committed sous chefs with 9+ years of experience in fine dining Italian kitchens. You must be able to handle a very busy restaurant, maintain consistently high standards and work closely with the team to help us keep improving. 💷 Salary: £60,000 per year 🏖️ Holiday: 28 days per year 📅 Start date: ASAP To apply, send your CV to Bella Roma or visit the restaurant for an interview. Many thanks, Leo Owner, Bella Roma

We are seeking a talented and passionate Sous Chef to join our culinary team in Holborn, central London. In this role, you will play a critical part in ensuring the highest quality of Italian cuisine is delivered to our guests. • Responsibilities:, • Assist in the preparation and presentation of a variety of Italian dishes, ensuring consistency and excellence., • Collaborate with the Head Chef to create new menu items and improve existing dishes., • Oversee kitchen operations during service, maintaining high standards of cleanliness and organization., • Adhere to all food safety regulations and hygiene standards. • Qualifications:, • Proven experience as a Sous Chef or similar role in a professional kitchen., • Deep understanding of Italian culinary techniques and ingredients., • Strong leadership skills and ability to work well under pressure., • Excellent communication and teamwork abilities. We offer a supportive environment where you can grow your culinary skills and advance in your career. If you are passionate about Italian cuisine and eager to be part of a dynamic team, we would love to hear from you.

Chefs Wanted – All Levels | £36,500–£60,000 | London Fine Dining | Michelin-Starred Restaurants | Private Members' Clubs Headstart Recruitment is currently recruiting talented chefs for a range of exciting opportunities across London's premium hospitality sector. Current Vacancies: • Demi Chef de Partie, • Chef de Partie / Senior CDP, • Junior Sous Chef, • Sous Chef / Senior Sous Chef, • Head Chef, • Pastry Chef de Partie, • Catering Chef de Partie Salary: £36,500–£60,000 per annum, depending on role and experience. What We're Looking For • Previous experience in professional, high-standard kitchens., • A passion for quality food, consistency and teamwork., • Fine dining, Michelin-starred or luxury hospitality experience is highly desirable, but not essential for every position., • A positive attitude and willingness to develop professionally. Please note: Visa sponsorship is NOT available. Applicants must already have the right to work in the UK. Ready for Your Next Move? Whether you're actively looking or simply exploring new opportunities, we'd love to hear from you! Apply with your CV today, and our team will contact you to discuss suitable positions based on your experience and career goals. All applications are treated confidentially. Headstart Recruitment – Connecting great chefs with outstanding kitchens.

Your mission: *Should you choose to accept it…* We have arrived and are open, please come on in. Virgin Hotel London Shoreditch!. As Chef de Partie, you are our all around background star. From prepping recipes to putting out dishes you do it cleanly and quietly. You love to watch our guests walk away happy. You’re very driven by fresh local food and want to be a part of creating the next best thing. This position is made for someone who is a hard worker and is driven by learning and excitement to create memorable cuisine for a great guest experience each and every day. This person executes recipes that directly impact every outlet of the hotel. Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognise that every team member contributes to the whole hotel's success. No one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guests. General Accountabilities: • Assist and supervise the agreed standard of food service during shift., • Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food., • Assist in the supervision of suitable and adequate training for all staff in the department., • Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations., • To check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Sous Chef of any relevant shortages., • To assist in the prevention of pilferage from the dry stores and refrigeration within the department., • To control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place., • To be aware of the required food cost percentage and run the section within these guidelines at all times., • To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload., • To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Sous Chef.

We’re looking for an experienced Senior Sous Chef to join our team in London. 👨‍🍳 Strong leadership skills 🔥 Passionate about great food 📈 Great opportunity for progression 💷 Competitive salary & benefits Interested? Apply now or send me a message!