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A fantastic opportunity for a Sous Chef to escape the rat race running shifts at weekends & evenings & get into something where you can work Mon - Fri daytime hours but applying all of the skills you have acquired running busy restaurant restaurant or catering Kitchens. Our client is a leading privately owned Corporate Catering business - think very high standard restaurant quality food but delivered with all the 5* guest service standards you would expect. This Sous Chef role is SITE BASED 5 days a week. This growing, highly entrepreneurial business is in growth mode & the Directors are looking to attract some high calibre Sous Chef talent to join the team. We are especially keen to invite applications from Sous Chef candidates that feel ready for a move out of the London restaurant industry rat race & into a Mon - Fri lifestyle but also into something exciting with true autonomy. This is a Sous Chef role that isn't going to be for everyone. It's aimed at a Sous Chef that is growing tired of the big company thankless corporate contingency and all of the daily tick box exercises and the paperwork that goes with it - or a Sous Chef who thinks their only two options are to either take on a Head Chef / multi site role role in their next move or get out of Hospitality altogether. It's for a Sous Chef who knows that there is a lot more to running a kitchen than just following ever stricter budgets & doing the same thing day in, day out. It's for those who want the term "my guests" to actually mean something. Perhaps most importantly it's for those in companies who don't want to lose the fire in their belly simply because their current company has got nothing else to offer them. If this sounds like you - send your CV over & we'll have a look a it for you.

Multi-Site Head Chef for The Lighterman and The Broadcastar Package: £65,000-£70,000 including service charge 48 hour week working 5 out of 7 days. We're looking for a chef who's spent time in kitchens with Michelin or rosette recognition, and who now wants to bring that discipline to menus that are accessible but never compromise on quality. Someone who can walk into a site that's under pressure and steady it without taking over, and who gets real satisfaction from building up a team rather than just running one. Someone who's just as comfortable talking wage percentages and dish costs in a finance meeting as they are running a Saturday night pass. This is a Multi-Sire Head Chef role focused on our Open House sites, The Lighterman and The Broadcaster, working closely with our Executive Chef to keep food standards high and consistent across both(You'll also flex out to support The Italian Greyhound and Boxcar as needed), so you'll be trusted to read a room and know what kind of input it needs, whether that's picking up a knife, mentoring a team, picking apart a rota, or picking through some admin. Our Head Chefs run their own kitchens as their own businesses, and this role is not about taking that over. It's about reading where each one needs support, whether that's coaching, developing a junior team, or getting stuck into service on a tough night. When a Head Chef is away, your job is to hold standards steady, not to reinvent how they run things. You'll bring: • Michelin or rosette-level training or experience, and the standards that come with it, • A genuine love of food, with a deep understanding of ingredients, flavour and technique, and the confidence to teach and inspire junior chefs by leading from the front, • Creative, but grounded, you develop dishes and systems a team can actually execute under pressure, not just ideas that work once in a test kitchen, • A track record in high-volume kitchens, events, and seasonal menu development, • Real commercial confidence: wage management, dish costing, GP, and supplier negotiation, and the ability to hold your own in a finance conversation, not just a kitchen one, • Comfort dipping in and out of established teams, quickly earning trust and getting the best out of people who don't report to you day to day, • A close working relationship with front of house, understanding that food is only half the job, • Confidence working near founders and owners, ideally with experience doing so, • A real way with people, someone who reads what a team needs, adapts to their strengths, lifts morale, and makes a kitchen a better place to work A week in the life No two weeks look the same, and that's the nature of the role. Expect a mix of full days embedded in one kitchen, running a section, coaching, training up a Sous Chef, and shorter site visits where you're checking standards and catching up with each Head Chef. You'll carve out time for the commercial side too, wages, dish costs, supplier pricing, and bring what you find into regular check-ins with the Executive Chef, not just flagging issues but talking through the calls together. Evenings and weekends are part of the job, not the exception. This is hospitality, and the sites are often at their busiest exactly when everyone else is off, so you'll be on the floor for events, high covers, and the moments that need an extra pair of hands or a steadying presence. Some weeks will be heavier on coaching and development, others heavier on being hands-on through a tough service, and reading which one a given week needs is a big part of the role. Why work with us You'll be part of a wider group of restaurants and bars, not just one site, with dining discounts that reflect that. You'll eat well on shift too, staff meals and refreshments are part of the job, not an afterthought. This is a role with genuine reach. You'll work across kitchens, alongside an Executive Chef who wants to develop you, not just deploy you, and with founders who are close to the food and easy to reach. Your holiday allowance grows with your time here too, an extra day a year up to a maximum of five, and you'll get early access to your earned wages via Stream. Technical ability can make you a great chef, but it doesn't make you a great leader. We're looking for someone who fits our culture, lifts the people around them, leads with a smile, creates a buzz in the kitchen and earns respect through actions, not ego.

SHIFT PATTERN - WEEKDAYS AND WEEKENDS About Nightingale Hospital Nightingale Hospital is the only private mental health hospital in Central London, with over 30 years of experience in delivering specialised, evidence-based treatments inoutpatient,day patient, andinpatientsettings. Our dedicated team of specialists is committed to diagnosing and treating all types of mental health conditions, including eating disorders and addictions. Conveniently located, we are a two-minute walk from Marylebone mainline and Underground stations, and within a ten-minute walk of Baker Street and Edgware Road Underground stations. We are owned by the international medical group Emeis, delivering the full spectrum of psychiatric care, and high-quality care home and rehabilitation services across the globe. The main purpose of the job • Preparing meals for patients in the hospital, under the guidance of the HeadChef and Sous chef., • To prepare, cook and present dishes in accordance with speciality, • Supervise and assist members of staff working with you, • Assist the Head Chef and Sous Chef to create and develop new dishes and menus, • Monitor portion and waste control., • Ensure you and your team maintain a high standard of cleanliness and food hygiene, meetingrequired quality standards, • Ensure the rules relating to health and safety are adhered to at all times, • Responsible for keeping up-to-date with hospital policies and procedures Requirements • Health & safety and food hygiene course certificates, • A minimum of 3 years kitchen experience, • Great cooking skills, • Pastry skills, • Exceptional presentation with a passion for food, • Ability to multi-task and work well under pressure, • Ability to work independently and as part of a team, • Ability to delegate appropriately, • A flexible approach towards shift requirements and to undertake tasks as requested by the Head Chef., • Ability to undertake all mandatory training., • Fluent in English, both verbal and written Company Benefits • Competitive salaries+ an additionalLondon allowance of £4,000 per annum added to all permanent posts (pro-rata for part-time roles), • Negotiable relocation allowance, • 25 days annual leave pro-rata (increasing up to 30 with long service), plus bank holidays, • Employee Referral Program, designed to reward you for helping us find talented individuals who would be a great fit for our team, • Generous pension scheme via the government autoenrollment scheme in addition to eligibility to enrol into the companys group pension scheme, • Access to an interest free season ticket loan to support with your everyday travel expenses, • Discretionary annual bonus and salary review schemes, • Enhanced Maternity/Paternity Pay, • Enhanced company sick pay, • Access to free Eyecare and contribution towards the cost of glasses for DSE Users, • Life Assurance Cover (Death in Service), • Professional membership fees contribution, • Available opportunities for continued professional development (CPD), • Heavily subsidised staff meals at breakfast, lunch and dinner with freshly soured ingredients and a new menu each week, its not one to be missed *Subject to T&Cs JBRP1_UKTJ

Job Role: Senior Sous Chef Location: Central London Sector: Events Salary: £43,000 - £45,000 Basic + Paid Overtime / Lieu Time Benefits - £43,000 - £45,000 Starting Salary Dependent on Experience 45 Hour Contract with extra hours paid at 1.5X Christmas Off and closed for most of August as well Closed Sundays Personal Day and Volunteering days available. Only working around 1/2 Weekends as well Medical Cover Discount on company products We are working with a lovely Events company based in Central London looking for a Senior Sous Chef to showcase Fine Dining and the very best Events on offer! The role covers all areas of Events and Production. The Senior Sous chef will work in a full time team of 4 Chefs and then additional support chefs on very busy functions. We can offer a basic salary of £43,000- £45,000. Your contracted hours will be 45 hours with additional hours paid at 1.5x overtime. The working pattern is 4 days on 3 days off with Sundays closed. You will work 3 double shifts and a single shift. Senior Sous Chefs with high end event experience will be considered for this role. You must have previous experience in Events, Conferencing and Banqueting. A proven demonstration of leading teams on events will also be preferred to show you can manage and lead chefs on busy events Core business will be Formal Lunches and dinners, Canape Events, Bowl Food Function and and buffets, This is a single site role and based in Central London. The functions range in size from dinners for to up to a max 160 for sit down or canape event. So don't delay, send me your CV today. Only Chefs currently in the UK with rights to work can be considered for this role BOH1 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

Junior Sous Chef 40 hours weekly, Monday to Friday 6.30am to 3pm £35,000 per annum Fooditude is looking for a talented Junior Sous Chef to join our team at our exciting client site in the City of London. If youre passionate about bold flavours, thrive in a client site kitchen, and love working with fresh ingredients, you might be exactly who were looking for. We provide a daily changing menu packed with diverse cuisines and fresh food for staff lunches. Our Junior Sous Chef will play a vital role in bringing our daily-changing menus to life. Youll be responsible for making sure the buffet display looks incredible and keep our high standards throughout the service to ensure every plate is something to be proud of, we're looking for a passionate and creative Junior Sous Chef. Work pattern is Monday to Friday: 6.30am to 3pm. What were looking for: Catering/hospitality experience Passionate and knowledgeable about diverse and freshly-cooked meals Keen eye for detail and food presentation and a commitment to high standards Competent with paperwork, stock ordering and record keeping Excellent knife skills and a creative eye Were offering our Junior Sous Chef: Salary is £35,000 per annum 30 days holiday per annum Paid birthday day off Employee discounts platform save on travel, shopping, gym memberships, refurbished tech and more Employee assistance programme offering a range of support such as life coaching, counselling and more Access to Apprenticeships Referral bonus Paid day off for volunteering Work for an accredited Living Wage Employer Fun Fri-yay events! If this sounds like the role for you then please apply today with your CV. By applying for this position, you are consenting for Fooditude to receive your personal data for the purposes of the job application only. Unfortunately, due to the high number of applications received, we are only able to contact short listed candidates. Therefore, if you do not hear from us within 14 days your application has been unsuccessful and under the General Data Protection Regulation (GDPR) your details will be deleted from our records. Fooditudes mission is to make people happy no matter what the working day brings. Not just for our clients, but for our own colleagues too. We believe a diverse mix of minds creates an innovative space. We seek to attract and recruit people who reflect the diverse nature of our clients and communities. We select candidates based on skill, knowledge, qualifications and experience. TPBN1_UKCT

Chef de Partie - Mauro Colagreco London, UK Full-time Company Description Come and join us in bringing the Raffles experience to London The Raffles name is synonymous with luxury, glamour and extraordinary adventure. Raffles London at The OWO on Londons Whitehall, unites the allure and heritage of Raffles with one of the worlds most historic addresses. This fine Grade II Edwardian building has been transformed into a spectacular stage for dazzling celebrations; with fine dining, lively bars, the latest in wellness and beauty therapies, the most luxurious suites and rooms, versatile ballroom and event space. Within these much-storied walls, where legendary statesmen and women once shaped the modern world, guests are now invited to discover new and inspiring emotions and connections. At Raffles, you arrive as a guest, leave as a friend and return as family. ? Job Description Scope Of Position To lead and run a section of the kitchen overseeing and managing commis and demi chef de parties, assisting sous chefs in the preparation and service of food, in accordance with Raffles standards whilst ensuring equipment and utensils are always kept clean & tidy to the standards required by the Hotel Responsibilities Operation Lead and manage a section of the kitchen, overseeing production, service and hygiene standards. Follow the procedures, methods and recipe as outlined in communication. Ensure correct storage, rotation and labelling of food stuffs, equipment, and dry goods. Work with sous chefs to ensure stock ordering and deliveries are managed correctly. Involvement in training of demi chefs, commis chefs and apprentice chefs to set standards. Involvement in production and development of dishes for all outlets, maintaining standards. Projects for benefit of kitchen advancement. Always able to explain services to guests, visitors, and employees. Respond promptly to the service needs of the guests, employees, and visitors. Additional responsibilities in absence of line manager or senior employee. Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned. Health and Safety Ensure that all potential and real hazards are reported immediately and rectified. Be fully conversant with all departmental Fire, Emergency and Bomb procedures. Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them. Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department. Qualifications Qualifications, Skills & Experience Essential To work as required on a rota basis. A proven track record and ability to provide high levels of service under pressure. Exceptional communication and customer service skills, both written and spoken. Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance. An understanding and willingness to contribute to a 24h operational schedule when required. Desirable Previous experance at a demi chef de partie level or higher. Ability to confidently lead and run a section. Previous experience within a luxury hotel environment working with LQA, Forbes 5 or equivalent standards. Additional information Why join our Raffles team? Not only will you be joining one of the worlds best hotels you will also receive great benefits including: Staff meals whist on duty. Free dry cleaning for uniform. Employer pension contribution of 3% Enhanced sick pay. Enhanced maternity, paternity and adoption pay. Life Assurance 1x salary Employee assistance program, including virtual GP and financial advice. Season ticket loans and cycle to work scheme. Colleague gifting to celebrate special occasions. Paid days off to move house or give back time to a charity of your choice. Internal learning and development programmes tailored to you. Fun-filled events, whether thats a pub quiz, team run or festive party. Employee benefit card offering discounted rates of up to 30% at Accor worldwide and Raffles London F&B outlets. Worldwide development opportunities across Accors extensive brand portfolio. TPBN1_UKCT

Sous Chef - Mon - Fri Daytime Hours - SE1 - Up To £50k A fantastic opportunity for a Sous Chef to escape the rat race running shifts at weekends & evenings & get into something where you can work Mon - Fri daytime hours but applying all of the skills you have acquired running busy restaurant restaurant or catering Kitchens. Our client is a leading privately owned Corporate Catering business - think very high standard restaurant quality food but delivered with all the 5* guest service standards you would expect. This Sous Chef role is SITE BASED 5 days a week. This growing, highly entrepreneurial business is in growth mode & the Directors are looking to attract some high calibre Sous Chef talent to join the team. We are especially keen to invite applications from Sous Chef candidates that feel ready for a move out of the London restaurant industry rat race & into a Mon - Fri lifestyle but also into something exciting with true autonomy. This is a Sous Chef role that isn't going to be for everyone. It's aimed at a Sous Chef that is growing tired of the big company thankless corporate contingency and all of the daily tick box exercises and the paperwork that goes with it - or a Sous Chef who thinks their only two options are to either take on a Head Chef / multi site role role in their next move or get out of Hospitality altogether. It's for a Sous Chef who knows that there is a lot more to running a kitchen than just following ever stricter budgets & doing the same thing day in, day out. It's for those who want the term "my guests" to actually mean something. Perhaps most importantly it's for those in companies who don't want to lose the fire in their belly simply because their current company has got nothing else to offer them. If this sounds like you - send your CV over & we'll have a look a it for you. TPBN1_UKCT

Description About The Role We’re looking for a Sous Chef to join the Butlin's Buffet Team based in Skegness. We truly believe that variety is the spice of life and in this role you’ll have the opportunity to lead and develop the skills of our team in one of our Premium Dining venue. A Butlin’s resort is the home of getting stuck in and no trip to the seaside would be complete without great food and we offer this to every guest, every time in our restaurant. Key Responsibilities We are looking for individuals with experience in a similar level role, you will need to hold your Level 3 Food Safety Qualification and be confident in leading a team to continually deliver high standards in a high-volume, fast paced kitchen environment. You will need to be hard working and determined, a reliable person who likes to get things done and who will look for better ways for the team to consistently deliver our brand standards. We are looking for candidates who are energetic and enthusiastic, high spirited and fun loving and who will understand their role and the value they can add to the guest experience by unleashing the potential of the team. As with any chef role at this level, you will also be responsible for managing margins and controlling costs and all things health, safety and hygiene related. We think our chefs at Butlin’s are something special and we know our guests love to keep returning to our restaurants as part of their holiday experience so the cherry on the top for the successful candidate is for them to be fun, keen to join in and work as part of a team, and is interested in ensuring our guests have a great time, every time. Typical working hours: Working five days over seven, covering 40 hours per week - Evenings and weekends expected along with public holidays (Christmas is a must). Part of the bonus scheme. About Butlin's Did you know Billy Butlin was the first person to introduce dodgems to the UK? That's right, 'fun' is in our DNA, and we've been delighting guests for almost 90 years. Ask any of our team, past and present, and one of the best things they'll say about working at Butlin's is our culture. As The Home of Entertainment, we pull out all the stops to provide our guests with an 'Altogether More Entertaining and Fun Break', from all-action family holidays to adult-only Big Weekenders, brought to life through our three mighty values. So, if you're looking for a role where you can Create Smiles, where you aren't afraid to Get Stuck In and where the team genuinely Care For Each Other, we think you'll fit right in

Demi Chef de Partie - Restaurant Mauro Colagreco Default Skills London, UK Employees work in a hybrid mode Full-time Company Description Raffles London at The OWO is home to three unique dining experiences created by Mauro Colagreco, the acclaimed chef behind Mirazur on the Cte d'Azur, which was awarded the illustrious title of Best Restaurant at The Worlds 50 Best Restaurants 2019. He is also the first chef to be appointed as the UNESCO Ambassador for biodiversity, which will see Mauro continue his work promoting an awareness of the impact that food choices have on ecosystems. At Raffles London, Colagreco offers three dining experiences: Mauro Colagreco at Raffles London at The OWO, Saison and Mauros Table. Driven by a consistent commitment to seasonality, local procurement, and sustainability, all three of Colagrecos dining experiences will showcase the UKs best organic produce sourced daily from farms, fields, and shores across the country. Colagrecos culinary offering will truly be the heart and soul of the hotel, in which guests and locals can come together to celebrate, meet, entertain and delight. Mauro Colagreco at Raffles London at The OWO, his signature restaurant, is an ode to travel and discovery told through food. The restaurant showcases Chef Mauros culinary innovation and passion towards sustainability through his commitment to sourcing local, seasonal ingredients with a particular focus on the rich diversity of native British vegetables. A meal here is all about the journey. Job Description An exceptional opportunity presents itself for a Demi Chef de Partie to join Mauro Colagreco s Restaurants the Raffles London at the OWO. Reporting into Executive Chef, you will assist Sous Chefs/ Chef de Parties in the preparation and service of food ensuring that the highest standards are always maintained and to ensure that the Kitchen areas designated, equipment and utensils are always kept clean & tidy to the standards required by the Hotel. Specifically, as the Demi Chef de Partie, your responsibilitys will include: Maintaining and running of section. Correcting Storage and labelling of food stuffs, equipment, and dry goods. Checking and ordering of equipment via correct channels. Production of mise en place to set standards. Involvement in production and development of dishes for all outlets, setting standards. Involvement in training of commis chefs and apprentice chefs to set standards. Contributing to the effective management of costs, zero waste factor. Maintaining effective working relationships with colleagues, supervisors, and managers. Ensuring new employees are made aware of the correct standard. Ensuring there is a harmonious and cordial working environment. Assisting the Manager in spot checks to maintain departmental standards. Be prepared to conduct job training with staff to maintain department standards. Who are we looking for? Excellent communication skills where a positive kitchen culture is created by strong values Previous relevant experience A creative approach to the production of high-quality food Qualifications - Additional information Why join our Raffles team? Not only will you be joining one of the worlds best hotels you will also receive great benefits including: 28 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (35 Days). Staff meals whist on duty. Free dry cleaning for uniform. Employer pension contribution of 3% Enhanced sick pay. Enhanced maternity, paternity and adoption pay. Life Assurance 1x salary Employee assistance program, including virtual GP and financial advice. Season ticket loans and cycle to work scheme. Colleague gifting to celebrate special occasions. Paid days off to move house or give back time to a charity of your choice. Internal learning and development programmes tailored to you. Fun-filled events, whether thats a pub quiz, team run or festive party. Employee benefit card offering discounted rates of up to 30% at Accor worldwide and Raffles London F&B outlets. Worldwide development opportunities across Accors extensive brand portfolio. TPBN1_UKCT

Sous Chef Permanent Contract £19.53 per hour, 40 hours per week KYN Bickley, Bickley Park Rd, Bromley BR1 2AZ About KYN KYN is a brand-new care home company focused on offering an elevated approach to care: Individualised journeys built around the needs and interests of our residents in beautiful surroundings with life-enriching practices. Our first home, KYN BICKLEY, opened in February 2023. KYN BICKLEY is an 86-bedroom home offering each resident an elegant and comfortable bedroom, communal areas for dining and reclining; and inviting outdoor terraces overlooking landscaped gardens bordered by woodland. We have a further three care homes in development in London. We are passionate about our people; we seek out those who have a true vocation for care or hospitality. About the opportunity As a Sous Chef, you will be responsible for: To support the Head Chef in the day-to-day running of the kitchen and the delivery of consistent, high quality, delicious and nutritious dishes for our residents and their families To support the Life Enriching Activity Lead/Life Enriching Activity Co-ordinators in the implementation of a whole home approach to the provision of meaningful occupation for all residents, taking a proactive attitude towards the engagement of all residents at all times To take full responsibility of the kitchen in the absence of the Head Chef and maintain the high standards that have been set To ensure all dishes are prepared and presented in line with KYNs exceptional standards To ensure high standards of cleanliness and best practices are always maintained To drive consistency of our food offering and ensuring menus are delivered to the agreed specification To be organised and have high attention to detail which enables KYN to deliver a seamless service to our residents To ensure the team adhere to all kitchen service standards in every task they undertake To monitor health and safety, compliance and procedures to ensure standards are maintained in both the kitchen and dining teams To support the teams in understanding the menu and ingredients so they can articulate this effectively to our residents, their family members, and guests To exceed expectations and consistency in every role or task undertaken To be committed to building relationships with our residents and fully understanding their needs In the absence of the Head Chef, to effectively manage and oversee stock in the kitchen To ensure there is regular monitoring and auditing to guarantee full stock and ingredient availability To investigate any discrepancies, seek a resolution, and put preventative measures in place To ensure all stock is stored and rotated correctly in accordance with KYNs policies and food safety regulations. This includes recording temperature checks of food commodities to ensure statutory requirements are met and report any variances so they can be rectified immediately To ensure that stock is purchased in accordance with KYNs purchasing policies and procedures To ensure that wastage is kept to a minimum through stock rotation and ensuring portion controls are adhered to To understand budgeted and actual departmental targets including sales, covers, gross profits (food), stocks, average spends and departmental profits In the absence of the Head Chef, to control and monitor payroll costs by allocating labour resources in line with forecasted and actual business levels, using Company productivity ratios and payroll management To have a good knowledge and working practice of health and safety and food safety within a kitchen To coach the relevant team members in these standards and support them in maintaining and adhering to the robust food safety management system in place To support the Head Chef in ensuring that thorough audits are undertaken and action anything that has been highlighted in an efficient and timely manner Work alongside the Head Chef to ensure that the team are always trained and adhere to cleaning schedules and standards To support the Head Chef in ensuring that there are up to date risk assessments and standard operating procedures in place for all food and beverage related tasks, and that these standards are adhered to To ensure that all data and information in relation to residents dietary requirements, whether physical or system based are accurate, up to date, secure and confidential To understand and respect our residents privacy and understand that residents identities and confidentiality must never be exposed or breached to any external sources To understand the importance of building a strong team who are dedicated to delivering KYNs mission and vision To build personal and professional relationships with every member of the team To lead by example and act as a role model to the kitchen team in terms of work ethic, service quality and professional skills To take an active role in the coaching, training, and development of the team. To communicate, liaise, and build relationships with key internal and external stakeholders To create a team environment which promotes good morale and ensures a high level of commitment and pride in the home About you You will have experience of working within a 45-star hospitality venue You will be a professional, who has a proven track record of delivering and maintaining kitchen standards at the highest level keeping a safe, clean, and compliant environment You will have strong communication and influencing skills, an approachable manner, and an eye for detail You will be passionate and have the ability to drive standards that not only meet but exceed expectations and elevate the lives of our residents You will be trustworthy, caring, adaptable, friendly, and patient and continuingly striving for excellence About our commitment to you Competitive salary and benefits 28 days annual leave including bank holidays Complimentary meals, hot drinks, and snacks throughout your shift Bespoke company induction and on-going training programmes at all levels Access to the best-in-class equipment and technology Custom-made uniforms provided Employee assistance programme and other attractive wellbeing benefits Discount schemes Company contributory pension scheme & life insurance And much more KYN is an equal opportunities employer. To be considered for this role you will have to provide proof of right to work in the UK and consent to an enhanced DBS check. TPBN1_UKCT

Waldorf Astoria London - Admiralty Arch is seekinga Junior Sous Chef Café Bouludto join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and helpshapethe guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London Admiralty Arch will feature 100 elegant rooms and suites and 17,500sqftof private residences. The hotel will open with two signature restaurants -Coreusby Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the worlds most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests. Waldorf Astoria Hotels & Resorts is Hiltons flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the worlds most sought-after destinations. WELCOME TO A WORLD OF OPPORTUNITIES AT THE UKs #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members A World of Rewards: Complimentary, nourishing meals provided while on duty Exceptional development programmes, designed to support and accelerate your growth at every stage Opportunities to make a meaningful impact through our industry-leading Corporate Responsibility initiatives Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage High street savings through Perks at Work 28 days holiday, including bank holidays, rising to 33 days with length of service We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding theworld classservice standardsrecognisedby Forbes. What will I be doing? As a Chef de Partie forCafé Boulud, you will play a key role within the brigade in terms of culinary operations. You will support theSous Chef, Senior Sous Chef and Head Chefin ensuring culinary consistency and an outstanding gastronomic experience for both guests and members. You will perform the following duties to the highest standards of luxury gastronomy: As a Chef de Partie, you will oversee day-to-day operations within your section, ensuring the highest standards of food preparation and presentation to exceed Guest and Member expectations. You will also support food cost management and operational efficiency. Your responsibilities will include, but are not limited to, the following: Ensure all food preparation consistently meets brand and quality standards Prepare, execute, and present dishes of exceptional quality and refinement Supervise, guide, and inspire kitchen colleagues within your section Maintain immaculate work areas, adhering strictly to hygiene standards and preventing cross-contamination Prepare all mise en place in alignment with service requirements and menu specifications Address guest feedback and queries promptly, professionally, and with a solutions-focused approach Ensure all ingredients are of superior quality, correctly labelled, stored, and rotated Support cost control initiatives, contributing to gross profit optimisation and departmental targets Collaborate closely with all departments to foster seamless operations and positive working relationships Assist the Head Chef and Sous Chef in training and developing kitchen team members in line with company procedures Identify and report maintenance, hygiene, or safety concerns in a timely manner Comply fully with hotel security policies, fire regulations, and all health, safety, and food safety legislation Demonstrate environmental awareness and support sustainability initiatives What are we looking for? A Chef de Partie serving Hilton brands demonstrates technical excellence, leadership potential, and a refined culinary mindset. To excel in this role, you will bring: A minimum of two years experience as a Chef de Partie, or strong experience as a Demi Chef de Partie within a high-quality kitchen A current, valid, and relevant professional cookery qualification (evidence may be required) Proven coaching and mentoring capabilities A natural ability to motivate, lead, and develop teams Clear, confident, and effective communication skills NVQ Level 3 (or equivalent) in Professional Cookery A recognised Basic Food Hygiene Certificate Previous supervisory experience in a culinary environment A consistently positive, professional, and solution-driven attitude The ability to perform calmly and effectively under pressure Flexibility to work independently or collaboratively within a team EVERY JOB MAKES THE STAY At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests and behind every job, theres an extraordinary person working to make each Stay magical. That s why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

Sous Chef – Luxury Events & Catering – London – Up to £45,000 + Paid Overtime We're recruiting a Sous Chef to join one of London's most exciting luxury events and catering businesses. This is a brilliant opportunity for a Sous Chef who loves great food, enjoys variety and wants to be part of a genuinely foodie team. You'll be working with exceptional produce, delivering everything from intimate private dining and VIP receptions to large-scale luxury events across some incredible venues. The business is growing; the food is fantastic and there's plenty of opportunity to develop while earning significant overtime on top of your salary! The Offer £42,000 - £45,000 salary £8,000 - £10,000 annual overtime potential Paid overtime (£20-£25 per hour) Predominantly Monday to Friday Weekend work only occasionally 28 days holiday including bank holidays Company pension scheme Free meals on duty Uniform provided Late-night taxis provided when required Excellent training and development Clear progression opportunities The Operation Premium events and hospitality business. Prestigious venues across London. Corporate, private and VIP events. Central Production Unit based in South London. Strong team culture and supportive leadership. The Food Fine dining event catering. Premium canapés and bowl food. Bespoke private dining experiences Seasonal, ingredient-led menus. High-end hospitality and luxury events. The Role Support the Head Chef with day-to-day kitchen leadership. Lead prep and live event services. Run smaller events independently. Support and develop junior chefs. Deliver exceptional food and presentation standards. About You Current Sous Chef or experienced Junior Sous ready to step up. Must have luxury events or premium catering experience. 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

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act - polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations - breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests. We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,? begin your purpose, belong to an amazing global? team, and become the best version of you. Berners Tavern restaurant at The London EDITION is looking for a talented and driven Sous Chef join our Kitchen Brigade. Under the direction of celebrated Michelin starred Chef Jason Atherton, the award-winning Berners Tavern remains one of London's most talked about restaurants. Join our team and help create and deliver a contemporary British menu that is simple yet elegant, using the very best products in the British Isles. As our newest Sous Chef you will join an exciting and dynamic team where you will work closely with the Senior Sous Chef, Head Chef and Executive Chef to deliver exceptional food for Berners Tavern Restaurant. You will support the senior chef team to manage and train junior chefs, you will help create new dishes, be an expert in all sections of the kitchen. What we are looking for from our Sous Chef: At least 5 years experience in a professional Kitchen A stable work history and management experience Fine dining background in awarded restaurants or 5* hotel Our most successful Sous Chef is someone who: Is talented and creative Wants to grow within an international brand Who wants to work in a place that makes you proud What you get in return:Late night/early morning taxi contribution up to £20 Discounted accommodation in over 9,000 hotels all over the world. Yes, 9,000! £5 breakfast when staying in any of our European hotels Discounted food & drink in all our restaurants and bars Discounts for your friends and family Wellness and mental health programmes Flexible scheduling 31 Holiday days (including bank holidays) World class training and development, including leadership development and WSET Unlimited career opportunities (internationally and locally) Half price cinema tickets Specially curated discounts in thousands of shops Amazing staff parties and much more Berners Tavern is not only part of the Social Company but also part of a luxury hotel group with properties worldwide giving you opportunities to take your career overseas. Does this sound like the right place for you? Apply to become our next Sous Chef today! EDITION is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. TPBN1_UKCT

About the role: As Junior Sous Chef of the Kitchen team at The Chelsea Townhouse and 11 Cadogan Gardens - the only Relais and Chateaux properties in London -, you are the reason our Guests keep coming back for more. Our Chefs work as part of a team to impress our Guests, creating unforgettable experiences and exceeding expectations from breakfast right through dinner, to ensure that every guest wants to return. What Will You Be Doing? You will be a natural teamplayer able to deal with the pressure of running in a busy operation in 11 Cadogan Gardens Hotel's Hans' Bar And Grill kitchen, who enjoys sharing knowledge and passion about food. Below are some of the duties and responsibilities of a Junior Sous Chef: To assist the Head Chef during service for timing and progress of all dishes, showing ownership and responsibility for the Kitchen operation in the absence of the HOD. To be passionate in assist with the training, induction and development of the kitchen brigade and be confident in ensuring that in the preparation and presentation of food, the highest standards are maintained at all times. To keep the Head Chef appraised of any problems within the Kitchen using your integrity. These would include staff, Health & Safety, equipment, and any other areas connected with the Kitchen organisation. To be confident in all policies and procedures relevant to Health and Safety and Food safety Standards ensuring the compliance of the latter at all times. You will be a teamworker, willing to assist your colleagues when required and working with the F&B team to ensure a smooth interdepartmental relationship is maintained at all times. What's In It For You? Monthly service charge 29 days of annual leave, including bank holidays Regular team gatherings and appreciation events Complimentary team meals Exclusive team rates and friends & family rates at our Iconic Luxury Hotels Exclusive team rates with Relais & Chateaux properties worldwide Exclusive team rates with London & Regional properties worldwide Discounts on spa treatments and products Discounts on all food & beverage offerings including the Cookery School at Chewton Glen Special gifts based on length of service Team referral programme Health cash plan Access to our employee assistance programme and so much more. If you find the buzz of hospitality exciting and feel comfortable working under pressure, please Apply Now, we'd love to hear from you! TPBN1_UKCT

Head Chef / Senior Sous Country Club Location: Bromley / Hayes South East London / Kent Salary: £50 60,000 As 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 team Maintain 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 standards Foster a culture of excellence, collaboration, and continuous improvement Collaborate closely with client and contract management teams planning banqueting and conference menus Ideal Head Chef profile: Proven experience as a Head Chef or Senior Sous Chef within conference and banqueting Hands-on leader with excellent communication and organisational skills Creative, forward-thinking, and passionate about food trends Confident managing budgets, stock, suppliers, and compliance This 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

Description Love great food, high energy, and making people smile? If American-style flavours tickle your tastebuds, keep reading! Our American Restaurant - The Diner is looking for a passionate Junior Kitchen Manager / Sous Chef to help lead our kitchen team. Reporting directly to the Kitchen Manager you will be the driving force behind our exceptional service, helping to lead, inspire, and develop a team of kitchen superstars. We are looking for energetic, enthusiastic, and fun-loving leaders with a reliable "get-things-done" attitude. Our team loves serving up loaded all-American favourites, from juicy signature burgers and chargrilled steaks to our famous build-your-own combos. You might already have experience at this level, or you could be a strong line chef who is hungry for your next big promotion. You must hold a Level 3 Food Safety qualification and feel confident leading a team in a busy, high-volume environment where continuous improvement is the goal. We offer a competitive package, team discounts, and clear career progression pathways to Kitchen Manager. Key Responsibilities In this fast-paced role, you will keep guest satisfaction at the heart of every operational decision. You will support the Kitchen Manager in running the kitchen day-to-day, taking charge of resource planning to ensure we always have the best team on shift. This is a full time permanent role offering 40 hours per week working 5 days out of 7 which will include evenings and weekends. Flexibility is essential. Ready to bring your energy to The Diner? Apply today! About Butlin's Did you know Billy Butlin was the first person to introduce dodgems to the UK? That's right, 'fun' is in our DNA, and we've been delighting guests for almost 90 years. Ask any of our team, past and present, and one of the best things they'll say about working at Butlin's is our culture. As The Home of Entertainment, we pull out all the stops to provide our guests with an 'Altogether More Entertaining and Fun Break', from all-action family holidays to adult-only Big Weekenders, brought to life through our three mighty values. So, if you're looking for a role where you can Create Smiles, where you aren't afraid to Get Stuck In and where the team genuinely Care For Each Other, we think you'll fit right in

Craft, Creativity and Community! These are our values, and they go far beyond corporate waffle. In fact, they set the tone for everything we do. We are excited to be recruiting for our casual workforce, across some of our venues exclusive venues! By joining our casual workforce you will get the chance to work across multiple sites on a flexible schedule that suits your needs! Main Responsibilities Based in busy kitchens, your main tasks will be to: Prepare delicious food to menu specifications, ensuring that Levy standards and procedures are followed. Ensure all ingredients are available for the entire menu matrix. Take pride in your business and share agreed standards with your team. Assist with new team members by giving respectful and encouraging coaching as needed. Skills / Qualifications We are looking for experienced Sous Chef's with exceptional standards of hygiene and cleanliness who inspire those around them to be passionate about food. What's in it for you? Working with us has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy. Weekly pay Flexible working hours Casual Worker App, allowing you to select shifts from over 100 workplaces eLearning App for all mandatory a skill expansion training or learning Personal Development and Training opportunities Life assurance scheme Pension scheme Apply online now via our short application form (only takes 1 minute!). We will be in touch straight away and if successful you could be working as a Sous Chef in one of our venues within a few days. TPBN1_UKCT

Montcalm Mayfair United by timeless style and peerless service, Montcalm Collection is Londons compendium of luxury hotels. Housed in elegant Georgian townhouses, an 18th-century brewery, heritage headquarters and a diamond-shaped skyscraper, each hotel reveals a different chapter in the citys story. The hotels in the collection include a historic brewery, reimagined as a vibrant modern hotel: Montcalm Brewery. A storied city-slicker, housed in the former headquarters of the Royal Mail: Montcalm Royal London House. A property with a bold new perspective at Montcalm East, part of Marriotts Autograph Collection. And a duo of mindful hotels which set a slower pace: Inhabit, Southwick Street and Inhabit, Queens Gardens, both part of Design Hotels. Our flagship hotel is on the brink of a bold new era. Its Grade II-listed building on the cusp of Park Lane has been sensitively refreshed by architects Holland Harvey. Interiors are being rejuvenated by Studio Mica and Studio Est. We have added a new signature restaurant helmed by a world-famous chef, alongside a dapper lounge and bar. Communal areas, bedrooms and suites have all been artfully redesigned; our spa and Grand Ballroom will re-emerge as modern icons. Conscious, cultured, characterful, and considerate, Montcalm Mayfair is a five-star hotel set on a historic crescent that sits proudly at the top of Park Lane, steps from Hyde Park and the West End, with a toe in Marylebone, bringing a fresh, holistic hospitality approach to London luxury. The respectful, sensitive full restoration includes a wellness space, community-welcoming public spaces and a restaurant helmed by an internationally-acclaimed chef. Why Join Montcalm Collection Competitive salary that reflects your talent, contribution, and potential. Generous holiday allowance, starting at 28 days (including bank holidays) and increasing with servicesupporting your life beyond work. Paid birthday leave, so you can celebrate your special day your way. We celebrate lifes milestones with you, offering generous gifts and financial support for special occasions such as weddings and the arrival of a new baby. Comprehensive wellbeing support, including free access to our Employee Assistance Programme provided by Hospitality Action, offering confidential support, wellbeing resources, and free legal advice. Tailored wellbeing experiences, from yoga sessions and life coaching to wellbeing workshops designed to support both mind and body. Cashback healthcare plan, covering dental, optical, physiotherapy, and alternative treatmentshelping you stay at your best. Cycle to Work scheme, supporting a healthier and more sustainable lifestyle. Preferential gym membership rates, helping you maintain your health and vitality. Continuous learning and development opportunities, from hands-on training to leadership masterclassesempowering your career growth. Paid volunteering day, giving you the opportunity to support a charity close to your heart. Employee referral programme, rewarding you for bringing great talent into our teams. Complimentary meals on duty in our team restaurant. Exclusive room rate discounts across the Montcalm Collection. International hotel discounts through Marriott Bonvoy, giving you access to exceptional global experiences. City-wide discounts and perks, with savings across retail, entertainment, essential services, fashion, and more. Recognition programmes, including vouchers and curated rewards that celebrate excellence and individuality. Elegant annual celebrations and social events, bringing our teams together to connect and celebrate in style. Overview The Sous Chef is responsible for supporting the Head Chef in leading the kitchen department to ensure the highest standards of cooking, presentation and service are consistently met. This role involves supervising the kitchen junior team, managing daily operations and ensuring that guest dining experience is always maintained in line with the luxury standards expected at a five-star property. The Sous Chef exhibit meticulous eye for detail, a passion for luxury and the ability to lead, inspire and motivate a diverse team. The role is critical to maintaining reputation and delivery of unparalleled guest dining experiences via thoughtful menu preparation and a top-quality product. Key Responsibilities Assist the Head Chef in managing the Kitchen team, including Junior Sous Chef, Chef de Partie, Commis Chef, Pastry Chef, Kitchen Porters. Oversee the daily operations of the kitchen department, ensuring quality product, excellent presentation, efficient workflow and high productivity. Assist in creating and managing the kitchen staff schedule, ensuring adequate coverage during peak periods while controlling labour costs. Handle staffing issues, including time-off requests, attendance, and disciplinary actions in collaboration with the Head Chef. Participate in the recruitment and onboarding of new kitchen team members. Conduct regular training sessions and performance evaluations to maintain high levels of service and adherence to standards. Motivate and mentor the kitchen team, fostering a positive and professional work environment. Take full responsibility for the quality and consistency of food production in the restaurant. Ensure all dishes are prepared, cooked, and presented to company standards. Ensure the kitchen is always organized to meet business demands, particularly around food costings and payroll. Perform regular stock checks, labelling, audits, and equipment checks to adhere to health and safety requirements. Order all food items as needed, ensuring only agreed suppliers are utilised. Assist the Head Chef in creating and maintaining recipe manuals and Standard Operating Procedures (SOPs) for new dishes. Address and resolve any deficiencies or issues related to food quality standards promptly and effectively. Develop and implement cleaning procedures and protocols, ensure adherence. Conduct quality control checks to ensure work meets established standards. Assist in managing the inventory of cleaning supplies, ensuring adequate stock levels and cost control. Assist the Head Chef in preparation of reports and documentation related to kitchen operations, inventory, and staff performance. Address guest inquiries, requests, and complaints related to kitchen services in a timely and professional manner. Coordinate with the front desk and guest services teams to ensure special guest culinary preferences and VIP arrangements are fulfilled. Address maintenance issues and report to the maintenance department. Monitor and ensure compliance with Health and Safety Standards and Food Safety Standards. Perform administrative tasks as required. Accept responsibility and follow instructions from the Head Chef and General Manager. Create and maintain good working relationships within the department and with other departments such that a high level of morale is sustained. Arrange department purchasing and take responsibility for the quality and the cost. Maintain consistent, accurate stock records. Monitor and ensure food cost percentages and GP targets are met consistently. Role Model a philosophy of work and conduct consistent with the professionalism expected of management colleagues. Oversee department recruitment and training. Conduct regular Kitchen Meetings to keep Team informed of policies and procedures, special events, further improvement plans and guest comments. Participate in HOD meetings in the absence of Head Chef and contribute to strategic planning and continuous improvement initiatives. Interact with individuals outside the hotel, such as suppliers, contractors, labour relations representations and competitors. Have ultimate responsibility and accountability along with the Head Chef for Health & Safety and Food Safety training of all department Colleagues and for the overall accident record of the department. Responsible for taking necessary proactive steps to reduce/eliminate Colleague accidents. This job description sets out the main responsibilities related to the role at Montcalm Collection. It is not intended to be exhaustive, and duties may be varied from time to time as required by management to meet the needs of the business. Skills & Qualifications High attention to detail and commitment to a luxury quality. A genuine passion for food and beverage with a desire to stay updated on current food trends. Exemplary leadership, motivational and team management abilities. Excellent organizational and multitasking skills. Strong supervisory and communication skills with the ability to inspire and motivate a team. A team player with a positive, proactive approach and a "Yes, Yes, Yes" mentality. A problem-solver who can provide on-the-spot solutions in high-pressure situations. Consistently on time, trustworthy, and dependable in meeting deadlines. Maintain composure in a busy kitchen environment while delivering exceptional results. Intermediate Food Hygiene Qualification (Level 3) preferred; Food Hygiene Qualification (Level 2) is essential. 1-2 years' experience working in a high-profile, fast-paced kitchen within a luxury hotel or resort environment on a supervisory or management role. Proven ability to work under pressure while maintaining quality standards. Knowledge and experience with menu development, food costing, and stock management. Working Condition Flexibility to work shifts, including weekends, holidays, and evenings, as required. Physical demands such as being on the feet for long periods of time and manual handling. Eligibility Candidates must be authorised to live and work in the UK. Currently, visa sponsorship is not available for this role. Equal Opportunity Employer At Montcalm Collection, diversity and inclusion aren't just buzzwords. We genuinely value the unique perspectives everyone brings, regardless of gender, ethnicity, age, disability, or background. Our culture thrives on mutual respect, and we provide a workplace free from discrimination and prejudice. Should this role resonate with your aspirations, please apply. If not shortlisted, we encourage you to explore other opportunities with us, either now or in the future. Note: If you do not hear from us within 14 days, kindly consider your application as not shortlisted for this role. Please notethat we do not accept unsolicited CVs from agencies or headhunters. Any CVs submitted for these roles without prior agreement per role in writing from our Head of Human Resources, will be considered the property of the company and will not be subject to agency fees. TPBN1_UKCT

Waldorf Astoria London - Admiralty Arch is seekinga Junior Sous Chef Café Bouludto join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and helpshapethe guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London Admiralty Arch will feature 100 elegant rooms and suites and 17,500sqftof private residences. The hotel will open with two signature restaurants -Coreusby Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the worlds most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests. Waldorf Astoria Hotels & Resorts is Hiltons flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the worlds most sought-after destinations. WELCOME TO A WORLD OF OPPORTUNITIES AT THE UKs #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members A World of Rewards Complimentary, nourishing meals provided while on duty Exceptional developmentprogrammes, designed to support and accelerate your growth at every stage Opportunities to make a meaningful impact through our industry - leading Corporate Responsibility initiatives Team Member TravelProgramme, offering exclusive discounted stays and 50% off food & beverage Highstreet savingsthrough Perks at Work 28 days holiday, including bank holidays, rising to 33 days with length of service We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding theworldclassservice standardsrecognisedby Forbes. What will I be doing? As Junior Sous ChefforCafé Boulud, you will play a key role in menu development, kitchen leadership, and operational execution. You will support theSous Chef, Senior Sous Chef and Head Chefin guiding the brigade, ensuring culinary consistency, cost control, and an outstanding gastronomic experience for both guests and members. You will perform the following duties to the highest standards of luxury gastronomy: Contribute creatively and collaboratively to menu development in line with Café Bouluds culinary philosophy. Supervise, train, and motivate the kitchen brigade to ensure a disciplined, cohesive, and high - performing team. Maintain uncompromising consistency in food quality, presentation, andflavour. Engage professionally with guests when required, supporting positive dining experiences in the absence of senior kitchen leadership. Ensure optimal staffing through effectiverotaplanning aligned with business volumes. Uphold brand and culinary standards through continuous training, coaching, and performance assessment. Monitor and control food costs to support departmental profitability and revenue objectives. Maintain awareness of interdepartmental operations and their impact on kitchen performance. Ensure full compliance with food safety, hygiene, and Health & Safety regulationsat all times. What are we looking for? A Junior Sous Chef serving Hilton brands demonstrates technical excellence, leadership potential, and a refined culinary mindset. To excel in this role, you will bring: Proven experience as a strong Chef de Partie or prior Junior Sous Chef. A creative, thoughtful approach to cuisine and menu execution. Confident supervisory and team - leading capabilities. A positive, professional attitude within a high - performance kitchen environment. Clear and effective communication skills. A guest - focused mindset with a commitment to culinary excellence. Impeccable grooming and professional presentation. Strong planning andorganisationalskills. A genuine willingness to learn, evolve, and refine culinary craft. It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Relevant professional culinary qualifications Flexibility to work varied shifts, including weekends, mornings, afternoons, and evenings. Prior experience within a luxury or ultra - luxury hospitality orservice - ledenvironment is highly desirable. EVERY JOB MAKES THE STAY At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests and behind every job, theres an extraordinary person working to make each Stay magical. That s why at Hilton, Every Job Makes the Stay. Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company TPBN1_UKCT

About the role: As part of the Kitchen team at 11 Cadogan Gardens & The Chelsea Townhouse - the only Relais and Chateaux properties in London - you are the reason why our Guests keep coming back for more. Our Chefs work as part of a team to impress our Guests, creating unforgettable experiences and exceeding expectations from breakfast right through dinner, to ensure that every guest wants to return. What we will offer you: Monthly service charge 29 days of annual leave, including bank holidays Regular team gatherings and appreciation events Complimentary team meals Exclusive team rates and friends & family rates at our Iconic Luxury Hotels Exclusive team rates with Relais & Chateaux properties worldwide Exclusive team rates with London & Regional properties worldwide Discounts on spa treatments and products Discounts on all food & beverage offerings including the Cookery School at Chewton Glen Special gifts based on length of service Team referral programme Health cash plan Access to our employee assistance programme and so much more. What Will You Be Doing? You will be a natural leader able to deal with the pressure of runing a busy operation in Han's Bar And Grill kitchen, assisting the Head Chef on a day to day basis, but also taking full ownership of the Kitchen operation on the Head Chef's absence. You will be an example to your brigade, and strive for quality and perfection in every single dish. You will be confident in running the overall service and a teamworker who enjoys sharing knowledge and passion about food. Below are some of the duties and responsibilities of the Sous Chef at 11 Cadogan Gardens & The Chelsea Townhouse: To be confident in ensuring that the preparation, presentation and quality of food, is maintained at its highest standards at all times, keeping the Head Chef appraised of any problems within the Kitchen using your integrity, including staff, Health & Safety, equipment, and any other areas connected with the Kitchen organisation. Constantly focus on guest satisfaction and service, embracing the fact that everything that is done well improves and enhances the guest experience. Ensuring that the presentation, taste, texture and quantities are followed correctly and consistently throught the service. To be passionate in assist with the training, induction and development of the kitchen brigade. Have a comprehensive understanding of the ordering systems, assisting the Head Chef in any admin-related duties required by the operation. If you find the buzz and pace of hospitality exciting and feel comfortable working under pressure, please Apply Now, we'd love to hear from you! TPBN1_UKCT

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

Junior Sous Chef – 40k – Daytime only An exciting opportunity for a Junior Sous Chef to join a brand-new daytime bakery and brunch cafe opening in Marylebone. The Role We are seeking a Junior Sous Chef to join a new daytime bakery and brunch cafe opening in Marylebone at the end of June. This is a daytime-only operation focused on bakery goods, brunch, and grab-and-go food. The menu has been developed – we need a strong, organised Junior Sous Chef to support the Senior Sous Chef in executing it. The Venue Concept: Daytime brunch and bakery cafe – grab-and-go style Seats: 25 covers inside, plus grab-and-go offering Hours: Daytime only – latest finish 6pm (shifts typically 7am-6pm or 8am-5pm) Open 7 days a week Team size: 6 chefs Hours per week: 45-48 hours The Junior Sous Chef Role Support daily kitchen operations in a daytime bakery-cafe setting Assist with service – salads, sandwiches, brunch-style food (avocado, eggs, pancakes) Help manage stock take, rotas, and invoices Support the team and ensure smooth service The Ideal Junior Sous Chef Experience in bakery or brunch cafe operations Strong organisational skills – stock, rotas, invoices Team player who can support a small brigade Looking for a stable, operational role with good work-life balance Why Apply Daytime hours – latest finish 6pm New opening – be part of the launch team Established group – 8 sites, strong backing The Offer (Package) Salary of £40,000 per annum Opportunity to join an established group with a new opening Daytime-only shifts with great work-life balance How to Apply If you have experience in bakery or brunch cafe operations and are looking for a daytime role, please send your CV to Olly at COREcruitment dot com 07599297482 TPBN1_UKCT

Head Chef Authentic Italian Fresh Pasta & Pizza | Pentole & Padelle | Bloomsbury, London Pentole & Padelle is one of London's most exciting independent Italian restaurants, specialising in fresh handmade pasta, authentic Italian pizza and traditional regional Italian cuisine. Although we launched only three years ago , we have already established ourselves as one of London's leading fresh pasta restaurants, recognised by customers and food critics alike for our commitment to authenticity, quality and genuine Italian hospitality. Our beautiful restaurant is located in the heart of Bloomsbury , one of London's most elegant and historic neighbourhoods, surrounded by universities, theatres, museums and an exceptional clientele that truly appreciates authentic Italian food. We are incredibly proud to continue the history of this remarkable site, believed to have been home to the first Italian restaurant ever opened in the United Kingdom in 1934. We don't simply serve Italian foodwe honour nearly a century of Italian culinary tradition. As we continue to grow, we are looking for an exceptional Head Chef who shares our passion for authentic Italian cuisine and wants to become part of an ambitious company with exciting plans for expansion. PLEASE READ CAREFULLY BEFORE APPLYING This is not a position for someone who has simply worked in "an Italian kitchen." We are looking for a chef who genuinely understands Italian cuisine, Italian culture and Italian traditions. If you believe that cooking Italian food means adding cream to Carbonara, using dried pasta because it's easier, or buying ready-made pizza dough, then this role is not for you. We are searching for someone who understands that authentic Italian cooking is built on respect for ingredients, simplicity, consistency and technique. WHAT MAKES PENTOLE & PADELLE DIFFERENT Everything we serve is prepared fresh in-house, every single day. Our fresh pasta is handmade daily. Our pizza dough is prepared in-house using traditional methods and carefully controlled fermentation. Our sauces, stocks, desserts and preparations are made from scratch. We do not believe in shortcuts. We source the finest ingredients directly from Italy , working with carefully selected Italian suppliers to ensure authenticity and exceptional quality. We expect our Head Chef to respect these outstanding ingredients and transform them into dishes that our guests will remember. ESSENTIAL REQUIREMENTS Please only apply if you meet ALL of the following requirements: Minimum 5 years' experience as Head Chef or Senior Sous Chef in a high-quality authentic Italian restaurant. Extensive experience producing fresh handmade pasta. Extensive knowledge of traditional Italian pizza and dough fermentation. Strong understanding of regional Italian cuisine. Excellent knowledge of Italian ingredients and traditional cooking techniques. Experience managing food cost, stock control and kitchen GP. Excellent leadership and team management skills. Strong HACCP and food safety knowledge. Calm under pressure with exceptional organisational skills. A genuine passion for training, mentoring and developing young chefs. Italian chefs are strongly encouraged to apply. Applications are also welcomed from chefs of any nationality who have a genuine and proven understanding of authentic Italian cuisine, language and culture. YOUR RESPONSIBILITIES Lead and inspire the entire kitchen team. Produce exceptional fresh handmade pasta every day. Oversee pizza production and dough management. Maintain the highest standards of food quality and consistency. Manage ordering, stock control and food costs. Ensure impeccable kitchen organisation and cleanliness. Develop and train the kitchen team. Work closely with the Directors to continue growing one of London's most respected Italian restaurants. WHAT WE OFFER We believe that talented chefs deserve excellent working conditions and a healthy work-life balance. Unlike many restaurants, we operate with exceptionally sensible opening hours. Opening Hours Monday-Friday 10:00am start Last kitchen order: 9:30pm Saturday 11:00am start Last kitchen order: 9:30pm Sunday 11:00am start Last kitchen order: 9:00pm No late-night finishes. No 1:00am closes. No unnecessary exhaustion. BENEFITS ? Full-time permanent position ? 48-hour contract ? Competitive salary based on experience ? 5 working days per week ? 2 days off every week ? 28 days paid holiday ? Company pension ? Staff meals provided on duty ? 20% discount for family and friends ? Genuine opportunities for career progression as our company continues to expand ? Work in a supportive environment with Directors who are passionate about authentic Italian food and who value their team THE PERSON WE ARE LOOKING FOR We are looking for someone who is proud of their profession. Someone who leads with respect, professionalism and humility. Someone who understands that consistency is just as important as creativity. Someone who enjoys teaching others and creating a positive kitchen culture. Someone who treats the business as if it were their own. UN MESSAGGIO AGLI CHEF La cucina italiana non una moda. cultura. tradizione. passione. rispetto. Cerchiamo uno chef che abbia davvero l'Italia nel cuore. Uno chef che sappia fare una sfoglia perfetta, una pizza autentica e che conosca il valore dei migliori ingredienti italiani. Se per te la qualit viene sempre prima della quantit, se ami lavorare con prodotti eccellenti e vuoi entrare a far parte di un progetto serio, ambizioso e in continua crescita, saremo felici di conoscerti. Pentole & Padelle is not simply looking for a Head Chef. We are looking for a custodian of authentic Italian cuisine and someone who wants to help shape the future of one of London's fastest-growing independent Italian restaurant groups. If that sounds like you, we'd love to receive your application. TPBN1_UKCT

Our Group At Ardent Pub Group, everything starts with people. Whether youre walking into one of our pubs or joining our team, youll be met with genuine warmth. We build pubs that are rooted in their communities, driven by purpose and built to last. We operate three acclaimed pubs - The George (Fitzrovia), The Cadogan Arms (Chelsea), and The Hound (Chiswick) - each rooted in tradition but full of fresh energy. Named Food-Led Pub Group of the Year at the 2024 R200 Awards, with The Cadogan Arms and The George both featured in the Top 100 Gastropubs list, weve also won the 2026 Best Premium Food Offer at The Publican Awards - cementing our reputation for leading the way in exceptional pub dining. As hospitalitys highest-scoring B-Corp certified company, were committed to doing business the right way - balancing exceptional guest experiences with meaningful social and environmental impact. Our culture is just as important as our performance, which is why were proud to be recognised in CODE Hospitalitys Happiest Places to Work 2025 and Sunday Times Best Places to Work 2026. Our mission is to deliver the gold standard of public houses - where quality food, drink, and service create exceptional experiences. If that resonates, wed love to hear from you. Benefits and Culture Group & External Partners Dining Discount up to 50% Generous research dining allowance Private Healthcare cover 24/7 GP & EAP Access Up to 50% off with Virgin Active, PureGym & Nuffield Gyms Freshly cooked team meals everyday Employee Referral Bonus up to £800 WSET Training Leadership and development coaching Supplier trips Bonus scheme An extra annual leave day for every year you work (up to 30 days) Twice yearly staff parties 1 paid day per year to donate to a charity of your choosing CODE Membership Hospitality Rewards Enhanced Membership Package Wellbeing & EAP Support including 1 on 1 sessions LOS, Bday, Maternity, Paternity, Wedding Gifts The Position As Head Chef at The Hound in Chiswick, youll lead the kitchen in delivering consistently high-quality, innovative pub dishes and seasonal specials. Working closely with the Group Executive Chef, youll play a key role in menu development and take full responsibility for the day-to-day kitchen operation. Were looking for someone with: Experience as a Head Chef or Senior Sous Chef in a quality pub or restaurant Strong knowledge of seasonality, trends, and quality produce A creative, detail-driven approach to food Proven ability to lead, train, and motivate a kitchen team Experience managing rotas, staff costs, purchasing, and menu costing A solid understanding of health & safety and compliance A typical working week may look like 5 working days, including 3 single shifts and 2 double shifts. As with most roles in hospitality, shift patterns may vary depending on business needs. This is a perfect role for an ambitious chef passionate about high-quality food and strong leadership. Our commitment to Equity, Diversity and Inclusion At Ardent Pub Group, the greatest welcome isnt just something we give to our guests its something we extend to everyone who walks through our doors. Our pubs are built on warmth, character and community, and that only works when the people who make them thrive feel respected, valued and able to be themselves. We believe that a diverse team makes for a better pub: richer ideas, better problem-solving, more creativity and a stronger connection to the communities we serve. Inclusion isnt an initiative for us its part of how we operate every day. TPBN1_UKCT