Trabajos sous chef catering en Reino Unido

An exciting opportunity has arisen for an experienced full-time Sous Chef to join Head Chef Daniel Kent and our Back of House team at Wiltons on Jermyn Street, Green Park. Previous experience as a Junior Sous Chef or Sous Chef in a similar establishment, catering for 80 to 100 covers during each ser

Events Chef (Amazing Social Enterprise Caterer) \n Immediate start, consistent Monday-Friday hours with additional overtime for evenings and weekends \n Monday–Friday + Evening & Weekend Events | Banstead and Central London locations £35,000–£40,000 + Paid Overtime + Benefits package \n Are you a creative and passionate Canapé Chef, Sous Chef or Pastry Chef who thrives in high-end events and wants to make a genuine social impact through consistent, stable-hours work? \n We’re partnering with an outstanding social enterprise caterer delivering exceptional events across London and the South-East. With a portfolio of prestigious contracts and a state-of-the-art production kitchen near Banstead, this is a unique opportunity to combine culinary excellence with purpose. \n This organisation is dedicated to training and mentoring individuals from challenging backgrounds — offering hands-on experience in a live events environment, not a classroom. Every service is real, fast-paced and client-facing, meaning standards must remain consistently outstanding while development happens behind the scenes. \n The Role \n As a Chef within the events team, you will: \n\n • Lead the creation and execution of high-quality, visually stunning canapés for premium events\n, • Work across production and live event service, including evenings and weekends\n, • Inspire and guide a team of trainees, passing on knowledge and best practice\n, • Deliver exceptional food consistently, ensuring client expectations are exceeded\n, • Support with menu development, food prep systems, and event logistics\n, • Maintain excellent standards of food safety, organisation, and stock control\n\n About You \n This role could suit a strong Canapé Chef, Sous Chef or Pastry Chef with a flair for detail and presentation. \n You will have: \n\n • Proven experience producing high-quality canapés or event catering food in a fast-paced kitchen\n, • A creative, detail-focused approach with a passion for presentation\n, • Confidence leading by example and supporting the development of others\n, • Experience or interest in training, mentoring, or coaching team members\n, • Strong organisation skills and the ability to deliver under pressure at events\n\n Salary & Benefits \n\n • £35,000–£40,000 basic salary\n, • Paid overtime or TOIL for additional event hours \n, • Monday–Friday core working structure\n, • Opportunity to work on high-profile events across London & the South-East\n, • Career development within a growing, purpose-driven organisation\n, • Supportive, inclusive team environment\n, • Access to a fantastically equipped production kitchen near Banstead\n\n For more information, make an application via the Reed website or The Caterer, or speak to anyone on the London Reed Hospitality recruitment team.

Head Chef \n \n Salary: £42,000-£45,000 per annum \n Location: London – Bedford Square \n Department: Catering \n Reporting to: Catering Operations Manager \n Starting Date: As soon as possible \n Contract Type: Permanent \n Hours of work: Full-time, 35 hours per week, Monday to Friday (occasional weekends required). Additional hours may be required to support events \n \n Role Overview \n \n The AA School of Architecture seeks an experienced Head Chef to oversee the preparation of fresh meals for the AA restaurant as well as catering for meetings, events, and special functions, upholding the highest levels of health and safety standards and food safety management. \n \n The ideal candidate will have proven experience, a relevant food safety qualification, strong organisational and financial skills, and the ability to adapt to the varied demands of catering in an educational and cultural setting. Flexibility to work evenings or weekends is also required. \n The role involves supporting events throughout the year. A flexible approach is required, with time off in lieu if any overtime is worked. \n \n The role offers broad scope for creativity and growth in the culture of a new and evolving food and drinks programme at the AA with an emphasis on seasonality and sustainability. We’re looking for someone who can work within often tight budgets with imagination and culinary ambition to have a significant impact on the quality and success across all of the catering functions at the AA. There’s a desire to grow the AA bar and restaurant into something with internal and external identity, and to take them both to the "next level”, which the post-holder will be expected to inspire the team to collectively achieve. \n \n Main Responsibilities \n \n\n • Manage the day-to-day of the AA’s kitchen including arranging workloads for the two Kitchen Assistants and Sous Chef.\n, • Prepare and serve fresh, healthy and interesting menus for the AA restaurant and special events.\n, • Design and deliver menus that are cost-effective, inclusive, and adaptable to different dietary needs and cultural backgrounds.\n, • Work with the AA Catering Operations Manager to offer a varied and interesting selection of food offerings across all areas of the business.\n, • Lead and motivate the kitchen team to maintain the highest standards of food service and cleanliness.\n, • Be responsible for health and safety audits.\n, • Create a positive and inclusive working environment that supports team development and retention.\n, • Ensure all kitchen activities comply with food safety legislation and internal policies.\n, • Maintain up-to-date hygiene and safety records (e.g. Safer Food, HACCP, allergen logs).\n, • Ensure the kitchen and catering spaces are clean, safe, and well-maintained at all times.\n\n \n Catering Management \n\n • Oversee the day-to-day running of the AA Restaurant and AA Bar.\n, • Maintain strong relationships with suppliers and manage ordering and stock control.\n\n \n Recruitment & Staffing \n\n • Collaborating with Ops manager on recruitment for the kitchen.\n\n \n Health & Safety and Compliance \n\n • Ensure all kitchen activities comply with food safety legislation and internal policies.\n, • Maintain up-to-date hygiene and safety records (e.g. Safer Food, HACCP, allergen logs).\n, • Ensure the kitchen and catering spaces are clean, safe, and well-maintained at all times.\n\n \n The above list of job duties is not exclusive or exhaustive and the post holder will be required to undertake such tasks as may reasonably be expected within the scope and grading of the post. \n \n Person Specification \n \n Essential Requirements \n \n Educational: \n\n • Food Safety and Hygiene Level 3 (minimum).\n, • Knowledge of dietary requirements and allergen management.\n\n Experience: \n\n • Experienced as a Head Chef or a Senior Sous chef in a busy catering establishment or operation.\n, • Excellent knowledge and awareness of all UK food hygiene regulations.\n, • Experience of purchasing, stock control and wastage reduction.\n, • Experience in writing menus that are healthy, seasonal and interesting.\n, • A proven ability to train and develop kitchen staff.\n, • Strong leadership, communication, and time management skills.\n, • Ability to work flexibly, including occasional evenings or weekends for events.\n\n Abilities: \n\n • Strong, empathetic and inspiring leadership style.\n, • Excellent communication and organisational skills.\n, • Able to lead and think clearly when under pressure.\n, • Accuracy and attention to detail.\n, • Able to be financially aware, and work to financial targets.\n, • Be a competent user of Microsoft Office, particularly Excel.\n\n \n Desirable Requirements \n\n • Qualification in vegetarian cookery.\n, • First aid certification.\n\n \n What we offer: \n \n We offer a wide range of staff benefits, including up to 40 days’ leave per annum, in addition to Bank Holiday, a defined pension scheme, season ticket loans and access to professional development opportunities. \n \n You will also be able to take part and be involved in a creative and unique teaching environment, where the students display their amazing work with various on-site exhibitions, public programmes and lectures. \n \n Our Bedford Square campus is based just a 5-minute walk from Tottenham Court Road station, right in the heart of Central London. \n \n How to Apply: \n \n Click “Apply” on LinkedIn and submit your CV. If you are shortlisted, you will be asked to complete an AA application form and provide a cover letter as part of the next stage of the process. \n \n\n • Closing date: Tuesday 11th August 2026\n\n \n We reserve the right to close this vacancy early if we receive sufficient applications for the role. Therefore, if you are interested, please submit your application as early as possible. \n \n Informal enquires should be addressed to recruitment@aaschool.ac.uk \n \n We are committed to creating an inclusive culture where all members of our community are supported to thrive. Whilst all applicants will be judged on merit alone, we particularly welcome applications from groups currently underrepresented within our working community. Reasonable adjustments are available for interviews and workplaces. \n \n Please note that it will not be possible for the AA School to issue a Certificate of Sponsorship for successful candidates. Therefore, the appointed candidate will need to be eligible to work in the UK for the duration of their employment with the AA School, in accordance with the Immigration, Asylum and Nationality Act 2006. \n \n Thank you for your interest in the AA and this role.

Head Chef / Senior Sous Country ClubLocation: Bromley / Hayes South East London / KentSalary: £50 60,000As the Head Chef , you will be the driving force behind the kitchen, hands on leading a small brigade of fulltime team of three chefs delivering a daily food service to the membership plus conference and banqueting operation. You will run banqueting to a high level: dinners of 200+ and events of up to 500.We're looking for aquality Head Chef who is not only creative and passionate about delivering outstanding British cuisine but also a strong leader who thrives on change and improvement. You'll bring energy, vision, and the ability to elevate standards across all catering services.Key Responsibilities:Oversee daily kitchen operations Lead, inspire and manage a teamMaintain a strong cost control meeting KPIs in food and staff cost.Drive innovation, food trends and seasonal menu development good knowledge of innovations in British food market.Maintain strict compliance with food safety and health standardsFoster a culture of excellence, collaboration, and continuous improvementCollaborate closely with client and contract management teams planning banqueting and conference menusIdeal Head Chef profile:Proven experience as a Head Chef or Senior Sous Chef within conference and banquetingHands-on leader with excellent communication and organisational skillsCreative, forward-thinking, and passionate about food trendsConfident managing budgets, stock, suppliers, and complianceThis long-established Country Club style operation is currently going through a radical change programme and is looking to double their business over the next two years. They are currently looking for Head Chef to play a major part in planning and delivering to their vision. This role will suit a Senior Sous or established Head Chef that will bring innovation, attention to detail and the ability to run a small close-knit team.Athena Resourcing Solutions is an employment agency and employment business. We are an equal opportunities employer, we welcome applications from candidates of all races, genders, ages, religions and beliefs, sexual orientations, and people with disabilities. Due to the high volume of applications, we receive we are deeply sorry, but it is not always possible to respond to each applicant personally. Only those applicants who are short listed for the position can be contacted. If you have not heard from us within two days, please assume that your application for this position has been unsuccessful. By submitting your CV to us and/or applying for any job vacancy advertised by us, you agree to your data being processed by us and to receive job alert emails / job related information or other career development related information.TPBN1_UKTJ

You may have experience in catering as a chef, line cook, breakfast chef, section chef or chef de partie in a restaurant, gastro pub or the wider hospitality sector. As our Chef de Partie you'll be working across all areas of the kitchen, supporting our Sous Chefs and Head Chef. Earn while you learn

You may have experience in catering as a chef, line cook, breakfast chef, section chef or chef de partie in a restaurant, gastro pub or the wider hospitality sector. As our chef de partie you'll be working across all areas of the kitchen, supporting our sous chefs and head chef. Earn while you learn

This is an ideal role for a Sous Chef who has worked in Rosette or Michelin kitchens and wants every weekend off and most evenings but still cooking at a very high standard!. We are looking for either Contract Catering Chefs who have worked in Fine Dining kitchens or restaurant chefs who have cooked

There is a small permanent team of 2-3 chefs, part time chefs depending on the events. The ideal Chef de Partie will receive an annual salary between £40,000 and £45,000 per year. We are looking for chefs who are comfortable operating at scale.

Are you an experienced Sous Chef looking for your next challenge in a professional contract catering environment? Do you have a passion for great food, strong leadership skills, and the ability to deliver consistently high standards?.We're looking for a talented Sous Chef to join our team and suppor

Wandsworth SW12 in South London and currently looking for a Sous Chef or Head Chef.We specialize in corporate, event and office.The team includes 18 chefs, and we mostly produce Asian, Thai & Indian cuisine.We are now looking for a Sous Chef or Head Chef who is friendly and approachable, highly orga

Sous Chef - Events & Catering | London Salary: From £45,000+ (depending on experience) 45 hours per week Are you a talented Sous Chef looking for an exciting role beyond the traditional restaurant kitchen? We're recruiting on behalf of a leading London events and catering company for an

We are looking for a talented Hospitality Sous Chef to join our contract catering team. Working alongside the Head Chef, you will help deliver exceptional hospitality catering for meetings, conferences, and VIP events while maintaining high culinary standards and supporting the day-to-day running of

All candidates applying for this Head Chef role must have been in a Head Chef or Sous Chef role within contract catering in the last year. My client is a leading contract caterer and they are currently recruiting for a Head Chef to lead the culinary team for one of their flagship venues in West Lond

A stunning B&I site in the heart of the city catering for 1500 covers daily is seeking a talented Sous Chef to join the team, drive standards and support the day-to-day running of the operation. Sous Chef Monday to Friday Stunning B&I Site £50,000. This is a dynamic, fresh-food retail operation

The Sous Chef will join a team of six chefs producing high-quality food for catering, private events, brand launches, canapé receptions etc. Maison Gastronomique is recruiting a Sous Chef for a catering operation near Brixton. This is an excellent Sous Chef opportunity for someone who enjoys qualit

Sous Chef | Contract Catering | Premium Hospitality | Monday to Friday | Mayfair. This is an excellent opportunity for a restaurant-trained chef to move into premium contract catering while maintaining high culinary standards. Support the Head Chef with the daily kitchen operation.

Job Description HEAD CHEF LUXURY CARE HOME /n /n TEMP TO PERM /n /n Location: Swanley / Hextable, Kent /n Salary: Up to £45,000 per annum DOE / £20-£25 an hour /n Hours: Full-Time /n Contract: Permanent/ Temp to Perm /n /n We are recruiting an experienced Head Chef to lead the catering operation within a prestigious luxury care setting near Swanley. /n /n This is an excellent opportunity for an experienced Head Chef or strong Sous Chef looking to step... /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n ZIPC1_UKCT

Job Description /n /n /n Freelance Sous Chef /n Rhubarb London Events - £20 per hour + Holiday pay /n Were growing our culinary team at Rhubarb Hospitality London Events. If you're ready to be part of a fast paced, creative events kitchen, this is your opportunity to join one of Londons most exciting and prestigious catering teams. From spectacular private parties to world renowned venues, youll help deliver unforgettable dining ... /n /n /n /n /n /n /n ZIPC1_UKCT

Job Description Events Sous Chef Location: South London Salary: Competitive + Excellent Benefits /n Change Hospitality is excited to be recruiting on behalf of one of South London's leading premium event catering companies for an experienced Events Sous Chef. /n This is an exceptional opportunity to join a creative, fast-paced business delivering outstanding food at some of London's most prestigious events. From luxury wed... /n /n /n /n ZIPC1_UKCT

Job Description Sous Chef /n Location: Radlett, Hertfordshire /n Contract: Full-Time, Permanent /n Reporting to: Head Chef /n Hours: 3540 hours per week, including weekends and bank holidays as required /n Salary: £27,300 £31,200 per annum /n About the Opportunity /n Enhance Catering is currently recruiting for a Sous Chef on behalf of one of our client organisations based in Radlett. /n This is an exciting opportunity to join a kitchen enteri... /n /n /n /n /n ZIPC1_UKCT

Job Description Staff Dining Junior Sous!! Earn up to £38K/n /n /nAre you a passionate Sous Chef looking for a role with a better work-life balance?/n /n /nJoin our vibrant retail catering team and play a key role in delivering fresh, high-quality food in a fast-paced, supportive environment.

Job Description We are recruiting chefs at all levels for casual, temporary and ongoing assignments in Contract Catering, Retail and Corporate Hospitality fine dining and events (commis chef, chef de partie, sous chef)/n /n /n /n Locations may include: West London (Holborn, Covent Garden, Hammersmith. Etc) Central London (City of London, Islington, Camden) and East London (Canary Wharf)/n /n /n /n /n /n /n The roles are ideal for chefs seeking f.../n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n /n ZIPC1_UKCT

Sous Chef needed in London for a full-time, permanent role with a leading catering company, preparing food and ensuring high service standards.

Seeking a passionate Sous Chef for a fine dining contract catering role in central London, offering a good work-life balance with primarily daytime hours.

A Junior Sous Chef is sought for a retail catering team to deliver high-quality food in a fast-paced environment, offering a better work-life balance.

Find out more about us at Job Description Salary: £15 per hour Working schedule: 5 days over 7 Contract : Full time, Permanant About the Junior sous chef role: To oversee and assist in the preparation and presentation of all meals and service across all catering and events. To provide guidance to t

At Vacherin , our values are at the heart of everything we do. We are Precise in delivering exceptional food and service, Personal in the way we build genuine relationships and care for others, and Bold in embracing new ideas, creativity and innovation. Together, we create memorable experiences for our clients while supporting each other to grow and succeed. Are you passionate about food, drink and exceptional service? Would you like to join an award-winning hospitality team and still make it home for dinner? We're looking for a Retail and Hospitality Sous Chef to join our team in Investec. Salary: £42,000 per annum Location: EC2V 7QP Shift Pattern: Monday-Friday, 7:00-15:30, 40 hours per week Key Responsibilities: Support the Head Chef in managing a busy staff restaurant delivering 500 covers daily across retail, plated, and buffet food offerings. Lead, coach, and develop a team of 3 Chef de Parties, ensuring outstanding food quality and service standards. Oversee daily kitchen operations, food safety compliance, stock management, and cost control. Maintain consistency, presentation, and execution during high-volume service periods. Take ownership of kitchen operations and service delivery in the Head Chef's absence. Our ideal candidate will have a strong contract catering background. What's in it for you? Working with Vacherin has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy. Personal Development and Training opportunities Life assurance scheme Pension scheme Holiday allowance Access to Healthcare Support App which includes Annual health check, Digital GP, Mental Health Consultations, Nutritional Consultations, Second Medical Opinion Eye care A great wellbeing strategy - including access to our Employee Assistance Programme, salary finance Family friendly support Regular social events and communication with our leaders A holiday purchase scheme Volunteering days Professional subscriptions Recognition schemes and people awards Long service awards Access to some great high street discount vouchers TPBN1_UKCT

Hospitality Head Chef – Contract Catering – London – £50,000 + Paid Overtime We're recruiting a Hospitality Head Chef to lead the hospitality offer within one of London's most exciting corporate dining operations. This is an opportunity to deliver private dining, premium events, beautiful breakfasts and fine dining experiences for high-profile clients within a truly food-led environment. Everything is made from scratch, with a real focus on quality, creativity and the finer details. The Offer £50,000 salary Paid overtime at 1.5x hourly rate Monday to Friday operation 2-3 evenings per week Latest finish around 9pm Taxis and transport paid after late finishes Performance bonus 28 days holiday including bank holidays, increasing with service Company pension scheme Free meals on shift Cycle to work scheme Employee discounts and cashback platform Wellbeing and mental health support The Food Private dining for VIP guests and clients. Premium events, canapés and receptions. Beautiful breakfasts and working lunches. Fine dining experiences and tasting menus. Homemade pastries, compotes and yoghurts. Everything made from scratch. Herbs and vegetables grown onsite for chefs to use. A genuine five-star hospitality experience. The Operation High-profile corporate environment. Head Chef, Pastry Chef, Sous Chef and CDP brigade. Quality-focused operation where food comes first. Small numbers allowing creativity over volume. Freedom to innovate and influence the food offer. The Role Lead all hospitality kitchen operation. Drive creativity and menu development. Create memorable food experiences for clients and guests. Develop bespoke breakfast and pastry concepts. Inspire and develop the brigade. Maintain exceptional presentation and quality standards. About You Head Chef or strong Senior Sous Chef experience Background in hospitality, events, private dining or fine dining. 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

Senior Sous Chef – Production Kitchen & Multi-Site – London – £48,000 + Bonus We're recruiting for a Senior Sous Chef to join one of London's most exciting cultural venues and fresh food production kitchens, supplying premium cafés, restaurants and events across two high-profile London venues. This is a chance to lead, organise and influence a large-scale operation whilst working with fresh food and modern menus in a genuinely supportive environment. The Offer Up to £48,000 salary 10% performance bonus Daytime hours only - approx. 6:30am to 4:30pm Staff meals provided every day Uniform provided and laundered Company pension scheme Cycle to work scheme Training and development opportunities Genuine progression opportunities 28 days holiday including bank holidays Christmas closure benefits Only 1-2 evening events per month The Operation Premium central production kitchen. Supporting two of London's best-known venues. Cafés, restaurants, retail and events. Team of 10 chefs with 5-6 on shift daily. Fast paced, organised and professionally run environment. The Food Fresh food made from scratch daily. Premium sandwiches, salads and hot food offers. Seasonal soups and changing menus. Chef-led food produced at scale without compromising quality. High-volume production with a real focus on standards and presentation. The Role Lead the kitchen alongside the Head Chef. Drive production and prep each morning. Support and develop the team. Maintain standards, consistency and organisation. Manage rotas, ordering and kitchen systems. Ensure compliance across HACCP, allergens and COSHH. About You Experience within contract catering, events or production kitchens Comfortable leading teams within busy operations 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

The Role Join one of the City of Londons premier corporate and prestigious events sites as a Senior Sous Chef. We are looking for a talented, organized, and driven culinary leader to manage daily kitchen operations and deliver high-end, bespoke menus for an exclusive corporate clientele. The Details Salary: £44,000 per annum Location: City of London Schedule: Monday to Friday Hours: 7:00 AM 3:30 PM (Mainly daytime service, with occasional flexibility required for evening events) Volume: Catering up to 150 covers daily for lunch services alongside high-profile bespoke events. Team: Working closely in a tight-knit team alongside the Head Chef, a Sous Chef, and 1 Kitchen Porter Key Responsibilities As a Senior Sous Chef you will oversee daily operations, focusing on the preparation and smooth execution of high-quality, bespoke menus for both daily dining and premium hospitality functions. Support the Head Chef in leading and managing the kitchen team to ensure the highest standards of culinary excellence. Maintain strict food safety, kitchen hygiene, and allergen compliance across all sections. Step up to lead the kitchen operations in the absence of the Head Chef, ensuring consistency, precision, and efficiency. Apply today to discuss this opportunity in more detail. AM 108303 TPBN1_UKCT

We are Company of Cooks , and we believe brilliant food and drink starts with brilliant people. For over 25 years, we've been part of some of the UK's most loved cultural destinations, from historic palaces and botanical gardens to buzzing galleries and performance spaces, running the cafés, restaurants, bars and events that bring these incredible places to life. Our values - Craft, Creativity and Community - guide everything we do. They shape how we work together, how we support our partners, and how we make each guest feel welcome. If you care about food, people and doing things properly, you'll feel right at home here. Wherever we are, we do more than serve. We bring places to life through food, service and creativity and we're looking for a Chef de Partie to join our team in London . Location: NW1 4LE Rate of Pay: £35,000 per annum Working Pattern: Predominately Monday - Friday 40 hours per week, 7am - 3:30pm ,occasional weekend shifts depending on events, Site closed over Christmas and New Years Key Responsibilities: To develop and plan menus that are in line with client and customer needs To produce food in a timely fashion to ensure smooth service to the customers Work effectively with all colleagues at the relevant site to ensure excellent customer service Making outstanding quality food that is 'picture perfect' every time Pride yourself on food quality and hygiene standard Working in a team of 6, 1 HC, 1 Sous Chef, 1 Junior Sous, 2 CDP and 1 Breakfast Chef Our ideal candidate will have contract catering experience. What's in it for you? Working with Company of Cooks has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy. Personal Development and Training opportunities Free staff meals Easy access to the site via public transport Life assurance scheme Pension scheme Holiday allowance Private medical eligibility Eye care A great wellbeing strategy - including access to our Employee Assistance Programme, salary finance Family friendly support Regular social events and communication with our leaders A holiday purchase scheme Volunteering days Professional subscriptions Recognition schemes and people awards Long service awards Access to some great high street discount vouchers TPBN1_UKCT

We are seeking an enthusiastic Demi Chef de Partie to join our team within the Main Kitchen here at Claridges. Maybourne operates some of the worlds most extraordinary hotels, including Claridges, The Connaught, The Berkeley and The Emory in London, the Maybourne Beverly Hills and the Maybourne Riviera in the South of France, where exceptional experiences and stories of distinction are crafted that celebrate the design and character of every destination. One of Maybourne's storied hotels is Claridge's , a place shaped by centuries of enduring artistry. A rich symphony of experience, where every moment unfolds with unforgettable flair. A place where tradition is treasured and history continues to inspire. For over two hundred years, those who choose Claridges for lifes finest moments become part of its brilliant legacy. Claridges is a family of the best and brightest, proudly serving the best and brightest. The calibre of our staff is unparalleled, as are our esteemed guests. Our people are a manifestation of our ethos - generous, passionate and truly personal. Claridges is a place that invites you in, embraces you, and make your spirit soar. Main Kitchen At Claridges, our Main Kitchen is fast paced, disciplined and collaborative and is the place for chefs who thrive on precision and creativity. Working alongside some of the most talented chefs in London, you will prepare every dish with exacting standards that reflect our commitment to exceptional dining. The Main Kitchen at Claridges can be endlessly rewarding for those who take pride in elevating every guests experience through outstanding cuisine. As a Demi Chef de Partie you will be responsible for: The preparation and service of food within the Foyer and Reading Room, In Room Dining and our luxury event space, catering for around 1000 people per day, working alongside the Chef de Partie and Sous Chef Ensuring that the highest standards are maintained at all times. Working with and supporting Chef de Parties, Demi Chef de Parties and First Commis Chefs. Ensuring that the kitchen areas, equipment and utensils are always kept clean and tidy. Appropriate mise-en-place, stock rotation and portion control. Successful candidates for our Demi Chef de Partie opportunity will: Demonstrate genuine dedication to Claridges and show a commitment to consistent quality in our product and service. Experience as a commis chef in a fast paced kitchen environment Hotel experience would be beneficial however not essential You will have a passion for food and quality products, be a team player who is an avid learner who wants to be challenged and developed. This is an exciting role for a talented individual who is looking for a new challenge and wants to join a fast paced and high performing hotel team renowned for their approach and delivery of unparalleled service. Here at Maybourne, we strive to reward our colleagues for the incredible work they do every single day. In return for your hard work and dedication we offer you: Financial Stability Excellent salary package. Family Friendly company policies including enhanced Maternity and Paternity Pay. Holiday allowance increase after 3 and 5 years of service. Travel Season Ticket Loans. Pension Scheme. Health and Wellbeing Support Subsidised monthly Podiatrist and Masseuse treatments. Flu vaccination vouchers. Eye test vouchers and contributions towards glasses. 24-hour colleague assistance helpline. On and off-site Occupational Health Service. Death in Service salary contribution. Various wellbeing activities focused on mental and physical health. A complimentary state-of-the-art all-day dining staff restaurant serving a range of nutritious meals. Recognition and Career Development Referral Scheme Introduce a Star where you can earn up to £1,500. Instant colleague recognition and award programme with generous prizes. Colleague of the month nominations with generous prizes. Additional paid day off to celebrate your Birthday. Internal transfer and promotion opportunities. In-house training and development team with a strong focus on career progression and personal growth. Long service awards. Memorable experiences Preferential room rates of £50 per overnight stay for yourself or your family across Maybourne. Hotel Guest Experience Stay including an overnight stay and wining and dining at our renowned restaurants and bars. 50% Food and Beverage discount across Maybourne. Social events (Annual Awards, Summer Maybourne Picnic, Welcome to Work, Annual Colleague Party, Annual Colleague Childrens Party, etc.) Wedding and Baby gifts. Retirement functions. *Terms and conditions apply to all benefits. In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process. Timeless Elegance in Mayfair Step into the heart of Mayfair and discover Claridges, an Art Deco icon that has epitomised understated elegance since the 1850s. Renowned for impeccable service, timeless design, and inspiring dining, this storied hotel offers signature suites and rooms with soaring views across London. From landmark restaurants to hidden-gem bars, every detailfrom Afternoon Tea to cocktail hourstirs the senses. There are many five-star hotels in London but nowhere quite like Claridges. TPBN1_UKCT

Location: Central London Salary: £38,000£42,000 depending on experience, plus monthly KPI bonus Hours: Full-time, with full flexibility across mornings, evenings and weekends essential Start date: ASAP About CZER CZER is one of Londons fastest-growing, highest-volume food start-ups, serving up to 500 customers per day from a fast-paced central London operation. We have built an incredibly engaged customer base around one product done exceptionally well: the chicken Caesar wrap. As the business continues to grow, we are looking for a highly capable and hands-on Kitchen Operations Manager who can take genuine ownership of one of our sites and help us build the next stage of CZER. The role This is a senior, hands-on kitchen management role for someone who thrives in a constant, high-volume environment. You will take responsibility for the food preparation and counter operation, leading a team of approximately 10 people each day and ensuring the site is organised, properly prepared and able to deliver consistently throughout service. Although the role does not involve complex cooking, previous experience working as a chef is essential. We are open to candidates from all types of chef backgrounds, provided you understand kitchen operations, food preparation, hygiene and how to lead a team under pressure. You must be naturally confident, decisive and comfortable taking charge. We are looking for someone who notices problems before they become problems, puts effective systems in place and can lead a large team without requiring constant direction. Key responsibilities Taking ownership of the day-to-day kitchen and counter operation Leading, motivating and directing a team of approximately 10 people Managing a consistently busy service of up to 500 customers per day Organising daily food preparation and ensuring production targets are met Maintaining speed, quality and consistency during high-volume periods Creating and managing systems that keep preparation, stock and service organised Monitoring food quality, portion control and product standards Managing stock levels, deliveries, storage, rotation and waste Training, coaching and developing kitchen and counter team members Managing breaks, attendance, performance and day-to-day team issues Completing opening, closing and food-safety checks Ensuring all food hygiene, health and safety and allergen procedures are followed Working closely with the founders and wider management team Identifying operational improvements and helping to implement better systems as CZER grows About you You must have: Previous professional experience working in a kitchen as a chef Experience in a kitchen supervisor, sous chef, head chef, kitchen manager or similar leadership role A strong understanding of food hygiene, health and safety and allergen management Experience leading a team in a busy, fast-paced environment The natural confidence to take control and make decisions The ability to lead a team of 1015 people while remaining calm and organised Strong food-preparation and kitchen-organisation skills An understanding of stock management, storage, rotation and waste control The ability to create and maintain clear operational systems A proactive mentality and a strong sense of ownership Full availability, including weekends, mornings and evenings The right to work in the UK Availability to begin the role as soon as possible Experience in high-volume restaurants, fast-casual dining, quick-service restaurants, production kitchens, catering or grab-and-go concepts would be particularly valuable. What we offer A salary of £38,000£42,000 , depending on experience A monthly KPI-related bonus structure A key leadership position within a rapidly growing London food brand Genuine responsibility and autonomy over a high-volume operation Direct access to and support from the founders The opportunity to shape systems, standards and team culture Significant progression potential as CZER continues to expand The opportunity to grow into broader senior or multi-site operational leadership Staff meals and employee benefits A fast-moving, ambitious and highly collaborative working environment To apply Please submit your CV alongside a brief note outlining: Your previous chef and kitchen-management experience The largest team you have led The highest-volume operation you have worked in Your current notice period and earliest available start date TPBN1_UKCT

Sous Chef, London (SE1 1GA) Please note: The candidate must currently reside in the UK and be able to work in the UK without sponsorship. Were looking for a full-time Sous Chef to join Convene || etc.venues by Convenes prestigious culinary team at our Fenchurch St venue in London . This position requires experience in high-volume environments with a focus on presentation and conference-style catering. As a pivotal part of the Convene culinary team, youll assist and deputise for the Head Chef in the management, preparation, delivery & presentation of all Food and Beverage with the aim to provide the highest level of client service within budget. What Youll Do: Food Preparation To ensure the prompt service of all meals and services at the required times to the companies standards and to the delegates satisfaction Under the instruction of the Head Chef, be responsible for the preparation & presentation of the food needed for consumption in the restaurant, and be available at service periods Assist the chef with the planning and costing of all menus as required To ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef To prepare and assist at special functions which may fall outside normal working hours Management of Staff In the head chefs absence assist the general manager with the recruitment of kitchen team members Assist the head chef in effectively managing all members of the back of house food service team on a day to day basis, implementing training and development programmes In the head chefs absence to have weekly team meetings to discuss past and future week and any operational and staffing issues In the head chefs absence manage any performance management issues with the team and after consultation with the general manager take appropriate action In the head chefs absence prepare the weekly staff rota & fill out timesheets To ensure high standards of appearance are maintained within the catering department Operational and Customer Service In the head chefs absence order any food and beverages needed to ensure the smooth running of the day to day running of the Food and beverage department In the head chefs absence liaise with the facilities supervisor to order any disposable & cleaning items needed to ensure the smooth running of the food and beverage department In the head chefs absence ensure that all the waiting staff are familiar with the daily menu including content and explanation, ensuring that a de-brief takes place before each daily service and portion control is monitored To ensure any client requests and comments are responded to promptly and reported to the head chef To assist the head chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded To liaise in advance with the events team in the head chefs absence to determine the forthcoming weeks events, numbers and specific catering and operational requirements to support the smooth running of all events To conduct in the head chef absence quality and standards checks each morning around the catering area To have presence in all restaurant areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded To ensure a high level of service from the food service team at all times Financial To become familiar with the venue budget, forecast and business plans, providing input in relation to the catering department. Work with the head chef to ensure that all food and beverage expenses are kept in line with the budget and flexed for forecast, whilst maintaining a consistently high quality product and standardsIn the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet and sending to accounts for processing To work alongside the front of house team to ensure that there is effective stock rotation system within the department and reconciliation takes place on a weekly basis To ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock and purchasing for the Food and Beverage department In the head chefs absence control the staff budget for temporary staff within the back of house food services team and ensure all overtime payments are preauthorised by the General Manager Health & Safety To ensure all etc venues and statutory regulations pertaining to health, safety and fire are adhered to at all times To ensure a high standard of personal cleanliness and hygiene to comply with etc venues and statutory regulations To wear the correct standard of dress or uniform at all times To ensure that the kitchen and bistro is well maintained and that all food hygiene and health and safety requirements are adhered to in these areas To ensure that the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors. To ensure that stores and other areas of potential loss are secured at all times To report any loss immediately to the General Manager To ensure that all regulations pertaining COSSH and HACCP are adhered to at all times by all the F & B team To assist the head chef in the writing & implementation of Risk Assessments in all F & B areas What We Look For: Regular maintenance checks within the catering outlets and promptly report maintenance problems Attend the bi monthly food etc meetings and contribute to the completion of any projects undertaken To carry out any reasonable management requests including duty management shifts To build good working relationship with all other areas of the venue team To support the venue team including assisting with client events that may fall outside of normal working hours and weekends Attend any company events as requested by the senior management team Attend any training courses as requested TPBN1_UKCT

Role Overview The AA School of Architecture seeks an experienced Head Chef to oversee the preparation of fresh meals for the AA restaurant as well as catering for meetings, events, and special functions, upholding the highest levels of health and safety standards and food safety management. The ideal candidate will have proven experience, a relevant food safety qualification, strong organisational and financial skills, and the ability to adapt to the varied demands of catering in an educational and cultural setting. Flexibility to work evenings or weekends is also required. The role involves supporting events throughout the year. A flexible approach is required, with time off in lieu if any overtime is worked. The role offers broad scope for creativity and growth in the culture of a new and evolving food and drinks programme at the AA with an emphasis on seasonality and sustainability. Were looking for someone who can work within often tight budgets with imagination and culinary ambition to have a significant impact on the quality and success across all of the catering functions at the AA. Theres a desire to grow the AA bar and restaurant into something with internal and external identity, and to take them both to the "next level, which the post-holder will be expected to inspire the team to collectively achieve. Main Responsibilities Manage the day-to-day of the AAs kitchen including arranging workloads for the two Kitchen Assistants and Sous Chef. Prepare and serve fresh, healthy and interesting menus for the AA restaurant and special events. Design and deliver menus that are cost-effective, inclusive, and adaptable to different dietary needs and cultural backgrounds. Work with the AA Catering Operations Manager to offer a varied and interesting selection of food offerings across all areas of the business. Lead and motivate the kitchen team to maintain the highest standards of food service and cleanliness. Be responsible for health and safety audits. Create a positive and inclusive working environment that supports team development and retention. Ensure all kitchen activities comply with food safety legislation and internal policies. Maintain up-to-date hygiene and safety records (e.g. Safer Food, HACCP, allergen logs). Ensure the kitchen and catering spaces are clean, safe, and well-maintained at all times. Catering Management Oversee the day-to-day running of the AA Restaurant and AA Bar. Maintain strong relationships with suppliers and manage ordering and stock control. Recruitment & Staffing Collaborating with Ops manager on recruitment for the kitchen. Health & Safety and Compliance Ensure all kitchen activities comply with food safety legislation and internal policies. Maintain up-to-date hygiene and safety records (e.g. Safer Food, HACCP, allergen logs). Ensure the kitchen and catering spaces are clean, safe, and well-maintained at all times. The above list of job duties is not exclusive or exhaustive and the post holder will be required to undertake such tasks as may reasonably be expected within the scope and grading of the post. All staff must: Comply with all legislative and regulatory requirements (e.g. Finance, HR, Health & Safety). Adhere to the requirements set out in the AA Code of Behavioral Expectations and other institutional policies. Person Specification Essential Requirements Educational: Food Safety and Hygiene Level 3 (minimum). Knowledge of dietary requirements and allergen management. Experience: Experienced as a Head Chef or a Senior Sous chef in a busy catering establishment or operation. Excellent knowledge and awareness of all UK food hygiene regulations. Experience of purchasing, stock control and wastage reduction. Experience in writing menus that are healthy, seasonal and interesting. A proven ability to train and develop kitchen staff. Strong leadership, communication, and time management skills. Ability to work flexibly, including occasional evenings or weekends for events. Abilities: Strong, empathetic and inspiring leadership style. Excellent communication and organisational skills. Able to lead and think clearly when under pressure. Accuracy and attention to detail. Able to be financially aware, and work to financial targets. Be a competent user of Microsoft Office, particularly Excel. Desirable Requirements Qualification in vegetarian cookery. First aid certification. PLEASE NOTE: To be considered for this role, you must complete the AA Application Form and submit your application via the job advert. Please visit the website for full details TPBN1_UKCT

Sous Chef Great work-life balance Daytime hours 1 in 3 weekends £38,000 Isleworth Are you an experienced Sous Chef looking for your next opportunity in a rewarding environment that offers an excellent work-life balance, including daytime hours and one weekend off in every two? Do you enjoy preparing fresh, seasonal meals and leading a busy kitchen team? Our client is seeking a passionate and reliable Sous Chef to join their friendly catering team within a high-quality care setting. As Sous Chef, you'll support the day-to-day running of the kitchen, ensuring residents receive nutritious, delicious meals that meet their individual dietary needs. You'll work closely with the Head Chef to maintain high food standards while leading and motivating the kitchen team. Key Responsibilities Assist in the smooth day-to-day operation of the kitchen. Prepare fresh, nutritious, and diet-specific meals for residents. Support menu planning and development using seasonal ingredients. Manage stock levels and help control food costs. Ensure full compliance with Food Safety and Health & Safety regulations. Supervise, train, and support kitchen team members. Maintain high standards of cleanliness and food presentation. What's on Offer Alternate weekend working. Enhanced pay for Bank Holidays (where applicable). Excellent training and ongoing professional development. Opportunities to gain recognised qualifications through an apprenticeship programme. A wide range of online and high street retail discounts. Holiday purchase scheme. Employee wellbeing support. Early access to earned wages through a financial wellbeing platform. Clear opportunities for career progression within a growing organisation. About You Has previous experience as a Sous Chef, Senior Chef or similar role in a busy kitchen. Is passionate about producing high-quality, fresh food. Has experience catering for a variety of dietary requirements. Can lead and motivate a team with confidence. Holds a Food Hygiene qualification (or is willing to work towards one). Is organised, reliable, and committed to delivering excellent standards. If you're looking to join a supportive organisation where you can develop your career while making a genuine difference through great food, we'd love to hear from you. Apply today to find out more about this exciting opportunity. Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age. TPBN1_UKCT

At the corner of the market, centrally located in the heart of Greenwich, The Admiral Hardy is your ideal British pub, bar and event space, catering to families, tourists and students alike. The site hosts two separate events spaces and a spacious pub as well as a 7 bedroom hotel. As a Chef de Partie you have a responsibility within the operation and key to the success of the business and thus must always carry yourself in a professional manner. Your tasks will include (but are not necessarily limited to): Running your allocated area of the kitchen to the highest standard Supporting the head chef and sous chef in their daily tasks Be involved with the production and service of all food leaving the kitchen skill level permitting. Ensuring that the kitchen is kept to the highest standards of cleanliness, accepting, and organizing deliveries. Adhering to all health and safety and food safety practices particular attention to allergens. Be a positive member of the team and communicate well with others around you. What's in it for you: a discretionary bonus scheme based on the site KPI's our annual team party 48 hour contract and a commitment for a good work/life balance 50% off food and 20% off drink in all our venues and the usual - pension and team meals great progression opportunities within the company TPBN1_UKCT

Hospitality Junior Sous Chef Join our team as a Sous Chef, supporting in delivering exceptional food and outstanding customer experiences. Working as part of a supportive kitchen team, you'll assist with daily hospitality catering and the delivery of weekly events. This role requires excellent culinary skills, strong operational awareness, and the ability to support both people and processes in a fast-paced hospitality environment. This is a Monday to Friday position with a 7:00am start. Some flexibility is required for occasional early mornings and evening events. What you'll be doing: Supporting the Head Chef with the day-to-day running of the kitchen Assisting with the planning and delivery of weekly hospitality events Preparing and presenting dishes to a high fine-dining standard Supporting budgeting and food cost management Leading and motivating the kitchen team when required What we're looking for: Previous experience in a fine-dining or premium hospitality environment Strong culinary skills with confidence working across all kitchen sections The ability to train, motivate and support kitchen staff Excellent organisational, time management and problem-solving skills A good understanding of food costs, GP and the financial impact of kitchen operations Sound knowledge of HACCP, food safety and industry best practice If you're an enthusiastic and motivated chef looking for a varied weekday role that offers responsibility, career development and a great work-life balance, we'd love to hear from you. 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: Subsidised meals Subsidised gym membership 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 Restaurant Associates provides brilliant hospitality through our food, drink and services. We work with our partners and collaborate with our clients to achieve great things together.Every day, our teams of passionate hospitality professionals strive for excellence in delivering employee dining and hospitality to some of the UK's leading workplace as well as inspiring exceptional experiences in iconic cultural and heritage destinations. Job Reference: com/2107/76425003/52821717/SU #RA Group 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

Sous Chef - Central London ESS Government Services (Compass Group UK & Ireland) Location: Central London Salary: £18.05 per hour Join ESS Government Services ESS, part of Compass Group UK & Ireland, is looking for a talented and motivated Sous Chef to join our team at a prestigious government services contract in Central London. This is an exciting opportunity for an experienced chef to support the delivery of high-quality food services within a professional and highly secure environment. Working alongside the Head Chef and wider catering team, you'll play a key role in maintaining exceptional culinary standards while ensuring operational excellence, compliance, and customer satisfaction. Key Responsibilities Support the Head Chef in the day-to-day management of kitchen operations. Prepare and deliver high-quality, fresh food to agreed specifications and standards. Assist with menu planning, development, and innovation. Supervise and motivate kitchen team members, providing guidance and support where required. Ensure all food safety, hygiene, and HACCP procedures are followed at all times. Manage stock levels, ordering, and food wastage controls. Maintain excellent standards of presentation, cleanliness, and organisation throughout the kitchen. Support the management of labour and food costs to meet budgetary targets. Assist with training, development, and induction of team members. Ensure compliance with all health and safety regulations and company policies. About You We're looking for a passionate and proactive chef who thrives in a professional catering environment. You'll ideally have: Previous experience as a Sous Chef or Senior Chef de Partie in a high-volume catering, hospitality, or contract catering environment. Strong culinary skills and knowledge of fresh food preparation. Experience supervising and developing kitchen teams. Excellent organisational and time management skills. A sound understanding of food safety and health & safety legislation. Relevant food hygiene qualifications. A flexible and positive approach to work. The ability to work effectively under pressure while maintaining high standards. Security Clearance Requirements Due to this role being in a high-security government environment , all applicants must be able to meet the following vetting requirements: Be a British citizen . Have continuously lived in the UK for at least the last 5 years . Not have been outside of the UK for more than 2 months at any one time during the last 3 years . Be willing and able to successfully complete all required security clearance and vetting checks prior to employment. Please note that employment is conditional upon successfully passing the necessary vetting process. What We Offer Competitive salary. Opportunities for career progression within Compass Group and ESS. Access to industry-leading training and development programmes. Company benefits package. Pension scheme. Employee assistance and wellbeing support programmes. A supportive and inclusive working environment. Apply Today If you're an ambitious Sous Chef looking to develop your career within one of the UK's leading food and support services providers, we'd love to hear from you. ESS is committed to creating an inclusive workplace where everyone is treated with respect and has the opportunity to thrive. TPBN1_UKCT

Sous Chef / Kitchen Manager – Exciting New Opening | Central London | £45,000 + Tronc Salary: £45,000 per annum + Tronc Location: Central London Start Date: Immediate Contract: Full-Time An incredible opportunity has arisen for a talented Junior Sous Chef or Kitchen Manager to join the opening team of one of London's most exciting new restaurant launches. This vibrant all-day bistro will serve a menu of classic European-inspired dishes from breakfast through to dinner, delivering quality, seasonal cooking in a relaxed yet refined setting. Catering for up to 80 covers per service , this is the perfect opportunity for an ambitious chef looking to take the next step into a leadership role within a brand-new operation. The Role Working closely with the Head Chef, you'll be instrumental in the day-to-day running of the kitchen. You'll lead service, oversee junior chefs, and help build a positive kitchen culture from day one. This is a fantastic opportunity for someone who enjoys being organised, leading by example, and delivering consistently excellent food in a busy bistro environment. Key Responsibilities Lead the kitchen during service, ensuring smooth and efficient operations. Support the Head Chef with the daily management of the kitchen. Supervise, train and develop junior chefs and kitchen porters. Maintain exceptional food quality, consistency and presentation. Manage stock control, ordering and minimise waste. Ensure all food hygiene, HACCP and health & safety standards are met. Help establish systems, procedures and standards as part of the opening team. Drive a positive, professional and supportive team culture. About You Previous experience as a Junior Sous Chef, Senior Chef de Partie or Kitchen Manager within a quality restaurant or bistro. Comfortable leading service and managing a small kitchen team. Strong organisational and communication skills. Good understanding of stock management, GP and kitchen administration. Calm under pressure with a hands-on approach to leadership. Passionate about fresh, seasonal cooking and delivering a great guest experience. Excited by the opportunity to be part of a brand-new restaurant opening and help shape its future. What's on Offer £45,000 salary plus Tronc. The chance to be part of one of London's most exciting restaurant openings. A genuine opportunity to influence and grow with the business from day one. Excellent career progression as the company expands. A supportive leadership team that values development and promotes from within. Kellan Group (including all of our brands, Berkeley Scott and Xpress Recruitment) are committed to promoting equal opportunities to people regardless of age, gender, religion, belief, race, sexuality or disability. We operate as an employment agency and employment business. You'll find a wide selection of vacancies on our websites TPBN1_UKCT

Looking for a role that gives you your weekends back without compromising on food quality? We're recruiting for an exciting Sous Chef opportunity with one of the UK's most innovative and foodie contract caterers. This is the perfect role for a passionate Sous Chef or an ambitious Junior Sous Chef ready to step up and make their mark. Working alongside a talented Head Chef, the successful Sous Chef will help deliver fresh, modern breakfast and lunch menus for between 200 and 500 covers a day. Expect seasonal ingredients, creative menus and a business that genuinely invests in its chefs. The Role Supporting the Head Chef with the day-to-day running of the kitchen Delivering fresh, modern food across breakfast and lunch service Helping to create exciting seasonal menus and daily specials Leading the team in the Head Chef's absence Maintaining exceptional standards of food safety, allergens and hygiene Assisting with ordering, stock control and kitchen organisation We're Looking For A current Sous Chef or strong Junior Sous Chef looking for their next step A genuine passion for fresh food and modern cooking Experience within contract catering or a high-volume fresh food environment An energetic, hands-on and positive attitude Strong communication and leadership skills What's in it for You? ? Monday to Friday working pattern - your evenings and weekends are yours ? Join a modern, growing and seriously foodie contract caterer ? Work with fresh, seasonal ingredients every day ? Genuine opportunities for progression and development ? Be part of a supportive and ambitious team This is a brilliant opportunity for a talented Sous Chef to join a company that's changing the perception of contract catering. If you're a food-focused Sous Chef looking for a fresh challenge and a better work-life balance, we'd love to hear from you. Apply today and take the next step in your Sous Chef career. Kellan Group (including all of our brands, Berkeley Scott and Xpress Recruitment) are committed to promoting equal opportunities to people regardless of age, gender, religion, belief, race, sexuality or disability. We operate as an employment agency and employment business. You'll find a wide selection of vacancies on our websites TPBN1_UKCT

Staff Dining Sous Chef needed in Blackfriars! Earn up to £20p/hour! We are looking for a Sous Chef to join our kitchen team within a premier global financial services company. Based in a fast-paced corporate retail kitchen, this role combines high-quality staff dining. You will support the Head Chef in the smooth day-to-day running of the kitchen, helping deliver exceptional food and service standards while leading and motivating the wider kitchen team. What You'll Be Doing as a Staff Dining Sous Chef: Supporting the Head Chef and Executive Chef in all areas of kitchen operations Supervising and leading a kitchen team of approximately 10 staff during service Preparing, cooking, and presenting high-quality dishes across staff dining and hospitality services Ensuring food quality, consistency, and presentation standards are maintained at all times Managing and organising kitchen workflow to ensure efficient service during busy periods Assisting with stock control, ordering, and deliveries using the Foodbuy platform Maintaining excellent food hygiene, allergen awareness, and health & safety standards Contributing creative ideas and maintaining awareness of current food trends What You'll Need to Succeed as a Staff Dining Sous Chef: Previous experience as a Sous Chef or strong Junior Sous Chef experience within a high-volume environment Experience within corporate catering, hospitality, or staff dining environments Strong leadership and team management skills Good knowledge of food safety, allergens, and health & safety regulations A positive attitude and strong team-focused approach 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 Restaurant Associates provides brilliant hospitality through our food, drink and services. We work with our partners and collaborate with our clients to achieve great things together. Every day, our teams of passionate hospitality professionals strive for excellence in delivering employee dining and hospitality to some of the UK's leading workplace as well as inspiring exceptional experiences in iconic cultural and heritage destinations. Job Reference: com/2506/98655001/52807196/R/SU #RA Group 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

Events Sous Chef £40,000 per annum + Service Charge + Benefits Central London - Private Members Club About the Role We are seeking an enthusiastic, innovative, and quality-focused Events Sous Chef to join a prestigious private members' hospitality venue. This is an exciting opportunity for a talented chef with a passion for delivering exceptional events and maintaining the highest culinary standards. The successful candidate will have strong experience within a professional events kitchen environment, be highly organised, and thrive under pressure while consistently producing outstanding results. The Opportunity Working as part of a dedicated kitchen brigade and reporting directly to the Head and Executive Chefs, you will take responsibility for the day-to-day management of the events kitchen. This includes overseeing food production, leading and developing junior team members, ordering stock, and ensuring exceptional presentation across a diverse range of events. You will be involved in delivering high-end functions for both private and corporate clients, catering for events of up to 300 guests. During quieter periods, you may also support other areas of the kitchen operation. Key Responsibilities Oversee the daily operation of the events kitchen Lead and support chefs and kitchen porters within the events team Manage food ordering, stock control, and kitchen organisation Ensure consistently high standards of food quality and presentation Deliver exceptional catering for private and corporate events Maintain compliance with food safety, hygiene, and health & safety standards Support other kitchen departments when required What We're Looking For Previous experience in an events kitchen at a supervisory level Experience delivering high-volume, high-quality events Strong organisational and communication skills Excellent knowledge of Health & Safety and Food Hygiene procedures Ability to remain calm and effective in a fast-paced environment Flexible approach to working hours and business requirements Team player with the ability to work independently when necessary Working Hours Five days out of seven, on a rota basis Paid overtime available during busy periods Flexibility required, including weekend event coverage Benefits Competitive salary of £40,000 Service charge Paid overtime opportunities Excellent benefits package Opportunity to work within a prestigious hospitality environment Career development and progression opportunities Eligibility Applicants must have the right to live and work in the UK. Apply today to join a professional team dedicated to delivering exceptional dining and event experiences. TPBN1_UKCT

About the role The Oriental Speciality Chef is responsible for managing a designated kitchen station within the flight catering operation. This role involves preparing, cooking, and presenting high-quality Oriental/Eastern dishes according to standardised recipes and client specifications. The Oriental Speciality Chef ensures that all food production within their section meets stringent hygiene, safety, and airline quality standards. This is a fast-paced kitchen environment with physical requirements that may include prolonged standing and use of kitchen equipment, with reasonable adjustments where appropriate. What youll be doing Prepare and cook menu items following approved recipes, specifications and portion control guidelines to maintain consistency and quality Manage and oversee all activities within the assigned kitchen station, ensuring smooth and efficient operation Maintain exceptional standards of hygiene, sanitation, and food safety by adhering to airline and company policies, including HACCP procedures Prepare mise en place with precision, ensuring all components are ready for timely production and dispatch Monitor stock levels for the station, report shortages, assist with stock rotation, and ensure all ingredients meet quality expectations Ensure accurate batch labeling and packaging in compliance with airline catering regulations Collaborate closely with the Sous Chef and other kitchen staff to maintain overall kitchen cleanliness, organization, and workflow efficiency Train and support junior staff such as Demi Chef de Partie and Commis Chefs within the station Participate actively in safety audits, updating records and compliance documentation as necessary Please note your duties will include but are not limited to the above What we're looking for Oriental / Eastern cooking experience Professional culinary training or equivalent relevant experience in a large-scale catering, food production, hospitality, or airline catering environment Experience working in a specific kitchen section, such as grill, sauté, pastry, or a similar area, within a busy production environment Strong knowledge of food safety standards, including HACCP and airline hygiene regulations Excellent organisational and leadership abilities to manage a station and junior team members Ability to perform under pressure while maintaining high standards of food quality and presentation Effective communication and teamwork skills Benefits Free breakfast, lunch and dinner on site, including refreshments Free on-site parking £60 towards both, dental and optical cover through our Simply Health Cash Plan £150 if you Refer a Friend Discounted gym membership at over 2000 gyms nationwide Cycle to Work Scheme Opportunity to enhance your learning through our inhouse apprenticeship programme Pension scheme and life cover Access to our Employee Assistance Programme (EAP) which offers counselling and advice on a wide variety of issues, 24 hours a day, seven days a week TPBN1_UKCT

An exciting opportunity has arisen for an experienced full-time Junior Sous Chef to join Head Chef Stefano Turconi and our Back of House team at Francos on Jermyn Street, Green Park. Why join the Francos team? • Offering approx £19.54 to £21.25 per hour or £48,780.00 to £53,000.00 per annum plus yearly bonus - Approx. 48 hours a week Monday to Saturday with 2 days off flexible shifts - The restaurant is closed on Sundays, 10 days over Christmas, 4 days over the Easter weekend and Bank holidays - 28 days holidays (inc. bank holidays) + additional days given for years of service - Training & development opportunities including company funded courses - Career progression planning with platform Flow Hospitality - Growth opportunities within both restaurants in the company - To celebrate you passing probation you will be offered a Complimentary meal for 2 - 50% discount in each restaurant within the group (Francos and Wiltons) - Company sickness pay - Company pension scheme - Uniforms provided and laundered - Delicious meals whilst on duty - Recommend a friend Scheme - Cycle to Work Scheme - Employee of the quarter and the year rewards - Annual staff party Who are we? Francos first opened in 1946, is considered one of the first Italian restaurants in London which focuses on traditional and contemporary Italian Cuisine. Located on Jermyn Street between Green Park and Piccadilly, Francos is a family-owned restaurant with a sister venue: Wiltons also on Jermyn Street. Both are managed by Director Jason Phillips who has worked at the Savoy, the Avenue and C London. The restaurant compromises of a bar area, main dining room and a basement area which can be used as two Private Dining rooms or additional seating for the restaurant. Francos is open for breakfast, lunch and dinner Monday to Saturday and closed on Sundays. For more information please visit our website. What can you bring to the team? Previous experience as a Junior Sous Chef in a similar establishment, catering for 80 to 120 covers during each service Excellent management, training and delegation skills Motivation, commitment, success orientated with a can do attitude Knowledge and diversity from previous roles to the team Enthusiasm, drive & desire to learn Imagination & creativity in the development of new recipes and dishes Good financial skills, understanding of budgets, forecasting, stock control and GPs Excellent understanding of Health & Safety practices, safe working environments, Food Safety, HACCP etc. Food Safety Level 3 or Level 4 would be beneficial Will ensure that the production, preparation and presentation of food is always of the highest quality Right to work in the UK is a requirement. Please note we are currently unable to provide sponsorship for the moment. Applications without a CV will not be considered. If you have not heard back from us within 5 working days, your application is unlikely to have been successful on this occasion. TPBN1_UKCT

We have an exciting opportunity for an ambitious Sous Chef to help us create exceptional food experiences for Eurest on a full time basis, contracted to 40 hours per week. As a Sous Chef, you will be working alongside a truly passionate team to create an outstanding culinary experience. If you are an innovative and creative Sous Chef, passionate about using top quality fresh ingredients, and looking for a role which can offer both work life balance and career development - we want to hear from you! In return we offer support and development to progress within a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate. Here's an idea of what your shift patterns will be: 5 out of 7 days Could you bring your spark to Eurest? Here's what you need to know before applying: 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 Supporting the team in delivering our tasty food concepts to our customers Representing Compass Group UK&I and maintaining a positive brand image Supporting the team with ordering food, stock control and controlling food waste Overseeing kitchen cleaning responsibilities to maintain hygiene standards Supporting the team to manage budgets and successfully meet financial targets Complying with Food Handling and Hygiene standards Complying with Health and Safety regulations Our ideal Sous Chef will: Create a positive work environment where the whole team can thrive Be a brilliant communicator and easily build relationships Strive for excellence in an eager 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 Passionate about great-tasting food We connect workplaces to mindful, flavourful & planet-positive catering At Eurest, we are the experts in workplace catering, operating in over 700 workspaces every day. We know that fuelling employees throughout the day can help to sharpen their thinking, nourish their bodies and minds and ultimately, motivate them to perform at their best. Our workplace food experiences are driven by our promise to live more sustainably and responsibly, working towards our goal of net zero by 2030. We're people-powered at Eurest It?s an understatement to say that we?re passionate about what we do, which is why we?re committed to attracting the best and brightest people to join us - could that be you? Find out what makes joining Eurest so exciting Job Reference: com/1906/85436001/52815429/BU #Eurest 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

Head Kitchen Porter, King's Cross You have run a pot wash team before, and you know the difference between a back of house that just about copes and one that genuinely runs. This is the job where you get four kitchens, four pot wash areas and a team of fifteen kitchen porters, and the standard across all of it is yours to set. A contract caterer in King's Cross is looking for a Head Kitchen Porter to lead the BOH team at a large corporate site in London. Permanent, full time, Monday to Friday, £17.72 an hour. The role As Head Kitchen Porter you own the back of house across the whole site. That is four kitchens, two main pot washes and two smaller ones, and a brigade of fifteen kitchen porters covering dish wash, deep cleaning and the flow of clean plates and cutlery back to the pass. You set who is where, you set the standard, and when it gets busy you are in there with them rather than watching from the door. Roughly a third of this job happens away from the sink. You will build and run the rota for fifteen people, order through suppliers, keep on top of the email traffic and manage the deep clean schedules and cleaning records across all four kitchens. So you need to be genuinely comfortable on a computer, working in spreadsheets and answering supplier emails, not just willing to have a go. There is a separate team handling deliveries day to day, so goods in is not on your plate, but during holidays and on the bigger drops you will muck in. The rest is on the floor. Training new kitchen porters properly on the machines, on COSHH and on kitchen hygiene, so they learn it right the first time. Keeping the dry store dated and rotated. Staying on top of waste and recycling. Being the person the head chef and sous chef turn to when something needs clearing, moving or turning around fast, and the reason it happens without anyone raising their voice. New pot wash machines are being fitted shortly, so you are inheriting fresh kit rather than nursing something on its last legs. You will work alongside a full chef team and an FOH team on a site that treats BOH as part of the operation rather than an afterthought. What is on offer £17.72 an hour, just under £37,000 a year 40 hours a week over five days, Monday to Friday Site closed weekends and bank holidays Paid overtime available at the same rate, including the occasional evening, no more than once a week Permanent, full time contract Free food on shift Brand new pot wash equipment being installed Funded training, including Food Safety Level 2 and health and safety qualifications The site does not open weekends or bank holidays, so every Saturday and Sunday is yours and so is every bank holiday weekend. That is the trade a lot of people move out of hotels and restaurants to get, without dropping the pay or the pace, and it means your weeks actually look like each other. This is also a large catering business with sites across London, and people who do well in roles like this tend to be noticed. What we are looking for At least three years as a kitchen porter or KP in a busy kitchen, with a minimum of one of those years at supervisor or team leader level. You will already have had a pot wash or BOH team of your own, so this is a step across rather than a first go at leading. Hotel background is a strong fit, because the multi kitchen setup and the volume will already feel familiar, and contract catering, staff restaurants and high volume restaurants all translate well. Someone who has built rotas, covered absence at short notice and trained people up from scratch, and can point to a team that ran better because they were the one running it. Strong computer skills and admin experience. Writing rotas, placing orders, dealing with suppliers, working through emails. This part of the role is not optional, so please show it on your CV. Confident with dish wash and pot wash machinery, cleaning schedules and chemical handling, and solid on COSHH, food safety and kitchen hygiene. Food Safety Level 2 or HACCP knowledge is a plus, and the certificate can be funded if you do not have it yet. Hands on. The best Head KPs on sites like this walk in, see what needs doing before anyone asks, and get their team seeing it too. Apply with a CV showing where you have worked, how long you were there and the size of the teams you have run. You will speak with us first so we can talk through your experience properly, and from there it is a video call with the client, then a combined trial and interview on site so you can see the kitchens and they can see you work. The client would like someone in place for the first week of September, but they are happy to wait for the right person. TPAI1 TPBN1_UKCT

Sous Chef Location: Imperial War Museum London Salary: £38,000 per annum Contract: Full Time, Permanent, 40 hours per week, 5 days out of 7, including weekends. As a Sous Chef, at Imperial War Museum, you will support the Head Chef in leading day-to-day kitchen operations across the well known tourist attraction, embedded into educational history. You will be responsible for delivery of high-quality food, FSMS compliance, team supervision, training, stock processes, and service performance. In return, you will have the chance to progress your career with company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate. 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. What we can offer you: A collaborative and inclusive culture, where your ideas are valued, and creativity is encouraged. The chance to work in a truly beautiful and inspiring setting, surrounded by nature and stunning gardens. 20 days annual leave (Excluding bank holidays and national holiday days) Free staff meals whilst at work. Access to Compass Group company perks & benefits. Perks for Works discounts and promotions Access to training, mentoring and development, with support from our wider Restaurant Associates and Compass Group UK networks. On-site F&B discounts. 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. About You: 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. 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. About Us: Restaurant Associates is a leading premium hospitality provider with an ethos drawn from our history of fine and high-quality dining in London and New York. Within our venues team, we provide catering and hospitality services to some of the most iconic visitor attractions and destinations in the UK including the Imperial War Museum London, Glyndebourne Opera House, Knebworth House, Design Museum, Whipsnade Zoo and many more. Within these amazing venues we operate a host of bespoke cafés and restaurants, as well as delivering private events ranging from small meetings to large-scale ground events of up to 1000 people. You can find a full list of our venues on our website. We pride ourselves on being an inclusive, diverse, fun, and dynamic place to work with opportunities to collaborate with a wide range of teams plus a commitment to putting our people first. Restaurant Associates is an equal opportunity employer and welcomes applications from candidates of all backgrounds. As a business, we are committed to sustainability led practices and are proud to have achieved 3 stars with the Sustainable Restaurant Association's Food Made Good Programme. Job Reference: com/2407/99073001/52796573/SU #RA Venues 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