Train controller jobs in London

JOB POST OFFICE MANAGER An Office Manager, is in charge of running an office or department of a company. Their duties include managing the office budget, dealing with staff issues and establishing and maintaining policies and procedures. A job description for this position should highlight the role of the office manager as the person who keeps an office running smoothly while also enabling fellow employees to succeed in their roles. Office Manager duties and responsibilities • Managing employee schedules and potential conflicts • Taking inventory of office supplies and order more if needed • Helping establish and maintain office procedures • Assisting senior management team when needed • Dealing with staff recruitment • Attending seminars and training • Creating maintenance schedules and delegating tasks to team members • Conducting site inspections and identifying areas requiring extra maintenance work • Supervising maintenance workers and ensuring they follow safe work practices • Scheduling contractors for major repairs as required • Discussing maintenance concerns with the employer and communicating these to Maintenance Workers • Staying on-call and responding to emergency maintenance needs • Developing maintenance budgets, hiring maintenance crew and negotiating vendor contracts • Controlling and monitoring inventory • Coordinating work performed by outside vendors Qualifications for office manager •⁠ ⁠Excellent analytical skills and proficient use of MS Excel - large spreadsheets, pivot tables, macros, reporting •⁠ ⁠Microsoft Suite (Excel ) •⁠ ⁠Update information in database and generate reports •⁠ ⁠Route applications to appropriate department •⁠ ⁠Prepare and mail documents to qualified applicants and follow up to receive receipts assist

About the Role: Our client, a prestigious restaurant known for its exquisite European and Modern British Cuisine, is seeking a dedicated and talented Junior Sous Chef. The ideal candidate will assist in maintaining high culinary standards, contributing to menu development, and ensuring a seamless kitchen operation. Key Responsibilities: - Assist the Head Chef and Sous Chef in daily kitchen operations - Prepare and present high-quality dishes in accordance with the restaurant's standards - Support in menu planning and recipe development - Ensure compliance with health, safety, and hygiene regulations - Supervise and train junior kitchen staff, including commis chefs and apprentices - Manage kitchen inventory and control stock levels - Maintain cleanliness and organization of the kitchen - Monitor portion control and minimize waste to maintain profitability - Work collaboratively with the kitchen team to achieve high culinary standards Requirements: - Minimum 1 year of experience as a Junior Sous Chef or similar role - Proficiency in European and Modern British Cuisine - Ability to work efficiently in a high-pressure environment - Strong organizational and multitasking skills - Excellent attention to detail and a passion for culinary excellence - Ability to work 40-45 hours per week, including weekends - Positive attitude and a strong team player Benefits: - Competitive salary - Opportunities for career growth and development - Supportive and inclusive work environment - Employee discounts at the restaurant How to Apply: If you are a motivated and skilled Junior Sous Chef looking for an exciting new challenge, we would love to hear from you! Please attach your CV and a cover letter

Our client, a renowned restaurant specializing in European and Modern British Cuisine, is seeking a talented and enthusiastic Chef de Partie. The successful candidate will play a crucial role in maintaining the high culinary standards and delivering exceptional dining experiences. Key Responsibilities: - Prepare and present high-quality dishes within the designated section - Assist the Head Chef and Sous Chef in menu planning and development - Ensure compliance with health, safety, and hygiene standards - Monitor portion control and minimize waste to maintain profitability - Supervise, train, and mentor junior kitchen staff - Maintain cleanliness and organization in the kitchen - Manage stock levels, ensuring the freshness and quality of ingredients - Work collaboratively with the kitchen team to maintain high culinary standards Requirements: - Minimum 1 year of experience as a Chef de Partie or similar role - Expertise in European and Modern British Cuisine - Ability to work efficiently under pressure in a fast-paced environment - Strong attention to detail and a passion for culinary excellence - Excellent organizational and multitasking skills - Ability to work 40-45 hours per week, including weekends - Positive attitude and a strong team player Benefits: - Competitive salary - Opportunities for professional growth and development - Supportive and inclusive work environment - Employee discounts at the restaurant How to Apply: If you are a dedicated and skilled Chef de Partie looking for a new opportunity, we would love to hear from you! Please attached your CV and a cover letter. Our client is an equal opportunity employer. They celebrate diversity and are committed to creating an inclusive environment for all employees.

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. - Control and direct the food preparation process and any other relative activities - Construct menus with new or existing culinary creations ensuring the variety and quality of the servings - Approve and “polish” dishes before they reach the customerPlan orders of equipment or ingredients according to identified shortagesArrange for repairs when necessary - Remedy any problems or defectsBe fully in charge of hiring, managing and training kitchen staff - Oversee the work of subordinatesEstimate staff’s workload and compensationsMaintain records of payroll and attendance - Comply with nutrition and sanitation regulations and safety standardsFoster a climate of cooperation and respect between co-oworkers

SENIOR CHEF DE PARTIE We are looking for an enthusiastic Senior Chef de Partie to join our fantastic team at Rotunda Restaurant in Kings Place. A good attitude and personality are the main traits we are looking for. Add to that a passion for working in a team and producing great dishes with fresh, seasonal produce. PURPOSE OF THE ROLE To offer support to the department Head Chef in providing a smooth and seamless running of the kitchen operation. Ensuring high standards of food service and food/product innovation in is kept at all times. You will be required to work 7 shifts a week average of 48 hours business dependent. KEY RESPONSIBILITIES OF THE ROLE WILL INCLUDE • Support the Head Chef, and in his absence, the Sous Chef in the day-to-day operation of the kitchens ensuring that set procedures are followed correctly, that the kitchen is ready for service and providing highest level of food quality, taste and presentation. • Assist with preparing, cooking and presenting of dishes • Assist with manging and training any demi chefs and commis chef working in the kitchen areas • Assist with protecting the health and safety of all guests and team members by following the due diligence of food safety, wastage, health and safety, accident reporting, fire alarms, cleaning schedules and general maintenance • Assist with developing new dishes, menus and recipes • Assist with portion control and waste control as well as the necessary due diligence • Maintain fridge temperature, cook-chill and hot hold records amongst others • Maintaining of cleanliness in all assigned areas, including refrigerators and freezers • Controlling costs by minimizing spoilage, waste, proper storage and exercising strict portion control • Ensure that cost control policies and procedures are followed • Attending training sessions • Reporting any equipment on the section which needs repair or maintenance • Ensuring freshness and suitability of products used within your section and that they are stored properly • Ensuring smooth running of the section during service • Establishing and maintaining effective employee relations. • Any other duties pertaining to a kitchen that may be assigned by a senior chef WE OFFER • Annual Salary - Up to 36K • Company Sick Pay • Life assurance benefit (2 x annual salary) • 50% discount in our restaurant and 25% off at our cafes • Up to 33 holiday days through length of Service • One paid day off each year to get involved in any community or charity volunteering activity of your choice as we believe in the power of giving back • Retail, Grocery and Gym Discounts • Cycle to Work Scheme • Refer your friend scheme • Learning and Development Portal and further education with apprenticeship programs • G&F Support Scheme • WeCare: 24/7 online GP, mental health support, Financial and legal wellbeing, get fit programmes, and many more for you and your family members • Hospitality Action – Access to a confidential Employee Assistance Programme (EAP) We appreciate every applicant who takes time to submit their CV, although due to the high volume of applications only successful candidates will be contacted. Please note you must be eligible to work in the UK.

A fantastic opportunity has arisen within Bidvest Noonan for a Cleaner who will work at our client’s prestigious site. Duties as a Cleaner Ensure all areas of the schedule are completed as required Ensure all checklists are signed off as required Comply with all health & safety regulations Carry out any reasonable work instruction to the standard required Carry out regular and thorough treatments/inspections so as to maintain such conditions Dust control/vacuum and mop floors Buff/Polish floors (using appropriate solution) per specification Empty and reline waste bins Dispose of rubbish Wash walls/ledges/desks/doors/glass/fixtures/fittings and chairs as per specification Clean and maintain Toilets/Washrooms Job role requirements as a Cleaner Excellent communication skills Experience in Similar role preferred Organisational and time-management skills Comfortable working alone and in a team Ability to prioritise and manage an ever-changing workload Benefits as a Cleaner Uniform Provided Paid holidays Pension plan On-going training Progression opportunities

Chef de Partie - FOWL Restaurant Schedule - Full-time - 4 days IN, 3 days OFF. Salary - Up to £34.000,00 per year About us - A beak-to-feet chicken restaurant brought to you by the Fallow team, in collaboration with an epic line-up of foodie icons. Join us in celebrating the nation’s favourite bird through our beak-to-feet menu concept. Focusing on long-life and pasture-raised chicken from the Ethical Butcher and Rare Breed Meats, we have regularly changed menu collaborations to maintain a dynamic and exciting menu. We are currently recruiting a Chef de Partie to join the Fowl team. About you - As a Chef de Partie, you will be a hands-on, proactive, and enthusiastic person, passionate about all things food and sustainability. Your Role - Producing all food consistently to the correct quality and standard. - Facilitating the smooth running of each Kitchen section by - Logical and efficient fridge organization. - Correct stock control and rotation. - Training the junior team in recipes, techniques, time management and performance. - Diligently adhere to all food hygiene and health & safety standards. - Working alongside kitchen operations manager to ensure the smooth day to day running of the kitchen. What we can offer you: Welcome meal for joining FOWL 50% staff dining discount 25% friends and family dining discount Staff food provide daily Career progression Drinks and food masterclass Guaranteed birthday off each year

**Junior Sous Chef at Fallow!!** Salary - Up to £39K per year. Previous experience in a quality restaurant About Us Fallow was founded by three individuals in May 2019, two chefs Jack Croft and William Murray, and career hospitality entrepreneur James Robson. The essence of this combination makes up much of Fallows DNA, where conscious culinary creativity meets hospitality experience and passion. Fallow’s permanent home in St James’s market was established in November 2021 and has since attracted a string of awards including both the Marie Claire and GQ ‘sustainable restaurant of the year’ and the Caterer award for ‘best new restaurant’. In your role as a Junior Sous Chef you will be responsible for: - Producing all food consistently to the correct quality and standard. - Facilitating the smooth running of each Kitchen section - Logical and efficient fridge organization. - Correct stock control and rotation. - Training the junior team in recipes, techniques, time management and performance. - Diligently adhere to all food hygiene and health & safety standards. - Working alongside kitchen operations manager to ensure the smooth day to day running of the kitchen. Work-Life Balance - At Fallow, we prioritize the well-being of our team members. We offer a unique work schedule of 3.5 days on and 3.5 days off, providing you with the opportunity to pursue your passions outside of the kitchen while still making a significant impact in our culinary endeavours. This balanced schedule allows you to recharge, spend time with loved ones, and pursue personal interests, ensuring you can bring your best self to the kitchen every day. Benefits - Competitive pay rates. - Continuous training, coaching and mentoring. - Wellbeing programme that includes team days out and mental health first aiders. - Career progression with plenty of opportunities to move into a new role. - 50% off food and drink when you dine across the group plus Friends and Family discounts. - Free welcome lunch for you and a guest. - Family meal during your shift. - Your Birthday OFF.

We're a face-to- face marketing company based in London! Are you tired of working for someone else and want to take control of your earning potential? Are you a highly motivated go-getter with a passion for progress ? Look no further! We have the perfect opportunity for you! Introducing the role of a Brand ambassador . This exciting role empowers you to be the master of your own destiny, allowing you to unleash your communication skills and generate unlimited income based on your performance. As a Brand ambassador , at L.M.C MARKETING LTD your role contains public- facing representative of a brand from our client, whether that is events and conferences, business to business or residentially. Are you looking for a new opportunity or career change and somewhere that is energetic, driven and motivated? We are currently looking for individuals to jump on board. A career progression like you've never experienced before, with this role it gives endless opportunities and a flexible work- life balance! On top of this, full product training and in-depth coaching is provided, with the great opportunity with being surrounded by Industry experts and mentors which have been in the business for over 25 years. What do you need? Be willing to learn Confident talking to people Be self-motivated and proactive Ability to maintain a positive attitude Enjoy working as part of a team Desire to succeed Benefits of this role include: Travel opportunities in the UK and around the world. Uncapped earnings. There is no limit. Flexibility- be in control. Education and networking. Exclusive access to events within the UK and Europe. If you are looking for a change of career or a new challenge, get in touch. If you are successful a member of our recruitment team will be in touch with you shortly via phone/ email to arrange a face-to-face appointment with you. Where the director will cover all the details of the day to day of a sales representative, the progression opportunities along with the clients that we are currently working with. So please make sure all your contact details are up to date. Job Type: Full-time Salary: £350.00 - £650.00 per week Benefits: Travel around the world. Uncapped earnings. Education and networking. opportunity to grow your bussiness. Schedule: Monday to Friday Weekend availability Work Location: In person

Cornerhouse Supervisor JD Newly created, role for a small, ambitious café & foodhall, located front and centre in the ground floor of our mixed use hospitality and workspace building in Peckham. The role will be hands-on, running and operating the café & foodhall on a day-to-day basis and overseeing the entrance to the whole building to create an excellent, well established neighbourhood destination. You will have the support of the Venue Manager, Café Manager and wider management team as well as a small café and floor team. With expert training oNered, this is a great opportunity for someone who has been a successful supervisor or head barista, and is a chance to come in at the beginning to help create and shape the new operation as a collaborative, progressive venue which is full of life and open to all. We’re looking for an organised, engaging, highly diligent person who fully understands our customers. Applicants should have spent at least 1 years in specialty coNee, with 3 years in the hospitality industry including at least 1 year of supervisor-level experience. Company Description Rye Lane Cornerhouse is home to a huge number of independently operated small businesses in the centre of Peckham. We run a shared workspace (via our sister company Market Peckham) as well as the café and food hall, alongside acting as landlord and building manager to a music venue, gym, rooftop bar and restaurant. We’re a multifaceted, independent business focussing on oNering an evolving, high-quality platform for a diverse group of small businesses and operators, which translates into an energetic and varied local destination for our customers. As we evolve and grow our operations within our new venue which opened in May, we’re looking for a professional and engaged Café & Foodhall Supervisor who can embed themselves in the life of our building, and work in a structured and creative way to maximise our collective oNer, customer service, local appeal and footfall. Key Tasks: Responsibility for the day to day running and operation of the café set within our ground floor food hall, supported by the Venue Manager and wider management team, as well as assisting in the oversight and operation of the food hall. Responsibilities include; 1. Operational responsibility – helping to run day to day operations of food hall and café, preparing food and coNee, assisting in managing a team to embed a motivated and enjoyable culture, implementing SOPs to ensure highly consistent, excellent standards, as well as monitoring inventory and supplies (all supported by the Café & Venue Manager), to ensure the ground floor is always operating smoothly. 2. Customer experience – providing an exceptional, welcoming and memorable experience for every single customer, ensuring the space always looks beautiful, proactively engaging with customers and community to gather feedback and address concerns, and helping to implement initiatives to enhance customer loyalty and satisfaction. 3. Financial management – adhering to budgets, exceeding sales targets, and generating sustainable, healthy margins for the café, as well as feeding into strategic decision making to improve customer experience and business performance. 4. Quality control – ensure the consistent delivery of a high-quality full hot and cold food and drinks menu from the café, supported by the further oNerings of a collective of creative, highly experienced industry professionals, as well as implementing and enforcing compliance, health and safety and general upkeep standards. Required Skills; Excellent customer service. Understanding of café and general hospitality operations. Knowledge of current trends and innovations in the UK hospitality industry. Leadership & Team Management Self-starting and highly motivated Proven ability to oversee, motivate, and encourage a diverse team. Excellent communication and interpersonal skills to build positive relationships with team members, collaborators and customers. Ability to help promote a positive and supportive work environment for maximum productivity. Supervision of the team and Venue deputising when the venue manager, and café manager are oN. Customer Service & Operations • Exceptional customer service skills with a focus on exceeding guest expectations, and setting a friendly, welcoming atmosphere for all. In-depth knowledge of coNee as well as preparation techniques and equipment. Good knowledge of UK food hygiene and safety regulations. Ability to handle customer complaints and resolve issues in a professional and timely manner, with the support of managers wherever needed. • Detail-focussed, with a proven track record in maintaining high standards of service, cleanliness, and presentation throughout venues. Problem-Solving & Decision-Making Ability to make sound decisions under pressure and in fast-paced environments. A proactive approach to anticipating and mitigating potential risks and challenges. Excellent organisational and planning skills to ensure smooth daily operations and event execution. Additional Skills Proficiency in relevant POS systems. Excellent written and verbal communication skills. Organised, reliable and responsible. Ability to work independently and as part of a team. Commitment to continuous learning and development within the hospitality industry. If you’re interested we’d love to hear from you!

Manages the day to day aspect of the Pasta Evangelists Kitchen. Oversees all aspects of the Pasta Evangelists business through creating a culture to be proud of, making sure that Food/Health and Safety regulations are complied, coaching and supporting, motivating and engaging all employees. Has responsibility for achieving above average results. Opening hours: from 10.00am to 2.00am from Monday to Sunday What you'll do at Pasta Evangelists: - Attend meetings when required. - Embrace and embed new changes in PE systems and processes. - Training the new starters according to the company guidelines. - Coaching and supporting team members in their development. Highlights high performing individuals. - Track team absences and report them to your Area Manager/Deputy Area Manager. - Make sure all statutory and company Health, Safety and Food Hygiene regulations are complied and take corrective actions if required. - Help to create a customer focused environment. - Manage and report all customer complaints (including the food poisoning and Foreign body allegation) in line with company policy. - Implement the lead from the front mindset and set a clear example of Product quality for all to follow. - Consistently seek to maximise the products available at all times, increasing sales and customer satisfaction. - Clear communication of Sales Goals, striving to consistently exceed sales targets. - Train the team on all new products enabling them to drive sales. - Maximise the profitability of the Kitchen by understanding and controlling all kitchen costs (e.g. labour, food). - Review all daily paperwork to ensure compliance and report to the Area Manager/Deputy Area Manager where necessary. Who you are: - You’ve worked in a fast-paced kitchen or food retail environment before and understand how priorities can quickly change. - You have experience of managing a diverse workforce. - You are customer-focused, and enjoy interacting with customers. - You don’t turn a blind eye to issues….. you jump on them and have a desire to solve them! - You have a strong desire to fight for the product quality and will go the extra mile to deliver a strong customer experience. - You are hugely detailed oriented and don’t ever cut corners - You love working in a team and helping to manage other chefs in the kitchen! - You can clearly communicate both verbally and in writing - ... A pasta lover! What we can offer: - £13.5 per hour - £14.5 per hour from midnight onwards. - Monthly bonus according to site performance - Join a dynamic, fast-moving & diverse team - Regular team socials as well as occasional trips to ‘il bel paese’ - Free Pasta Evangelists products - Free Italian and English lessons - Discounted gym membership - Cycle to work scheme - Development Opportunities - you can grow inside the business

Hidden behind the signature harlequin stained-glass windows lies an iconic restaurant with a history of over 100 years and an enviable reputation for fine-dining excellence. We’re searching for a dynamic Head Waiter/ Waiter to join our team and become part of something special. Benefits & Rewards: 50% staff discount for you and up to 3 friends when you dine in our restaurants. Celebrate career anniversaries, with a gift voucher to dine in our restaurants. 'Refer a Friend' bonuses. Career Development and Training, including Apprenticeships. Free food and drinks to the same standard that we serve our guests when you are working. Extra holiday allowance for length of service, up to 5 extra days after 5 years. You can take your Birthday as a day off - Guaranteed! Cycle to Work Scheme. Discounts on Gym Membership and access to discounts on 100s of retailers, health, entertainment, travel & more. Key elements of your role as Head Waiter will involve controlling a section during service, taking food orders, serving guests and providing a professional bill service. Responsible for directing and motivating a team of Commis Waiters, you will also take an active interest in your team’s welfare, safety, and professional development. About you: You have at least 1+ years’ experience in this role and are solution-driven, working well under pressure. You pride yourself on your professional approach to service excellence and you are a real team player. About us: We know how to have a good time – we love what we do. The key ingredient to our success is our dedicated, talented people – and we love nothing more than to help them to flourish in a supportive environment where they are respected and valued. We encourage individuality and celebrate the diversity of our people. We search for people who know what exceptional looks like and are ready to bring their passion and commitment to each and every service. It’s the Ivy way.

HEAD CHEF AT DETROIT PIZZA LONDON We are looking for a full-time Head Chef to join our kitchen team and make delicious pizzas based on both traditional and modern American / Italian recipes. To be successful in this role, you should have experience leading teams, working with various pizza types and or busy restaurants and be available to work during hospitality business hours. As a Head Chef at Detroit Pizza London, you will ultimately be responsible for increased customers satisfaction by preparing managing the BOH team to deliver high-quality pizzas, pastas, and American / Italian style dishes. THE PACKAGE: - £40K salary per annum (plus tips) - Free meals on shift - 50% Friends & Family Discount when off-shift - Opportunity to grow within an expanding business. ABOUT DETROIT PIZZA LONDON: In 2020, when London – a global food capital – locked down, Detroit pizza London came to life. The concept was born out of necessity. During this time of uncertainty and confusion, we had a nostalgic feeling, a yearning for home… and that’s how Detroit pizza London started. When we first opened, Detroit pizza was trading out of a literal hole-in-the-wall in a network rail graveyard in Battersea. Customers picked up their orders through a dark sketchy alleyway, but still, after a few weeks, queues started to form. People were coming for their fix of the most unique pizza in town. Having an entire pandemic to focus on dough, hydration, and fermentation while mastering the perfect marinara is what elevates us into the new world of Detroit-style pizzas and the American experience. RESPONSIBILITIES: - Manages and leads food preparation and collaborates with executive chef - Oversees all sections of the kitchen: pizza, pan, baking and kp. - Handle allergen requirements and procedures - Ordering, Monitoring of stock rotation and Stock Take counting - Schedules shifts for all Back of House staff - Manages team recruitment, training, and performance - Inputs in the design of food and drink menu - Produces high quality plates, including both design and taste - Oversees and supervises kitchen staff (Sous Chefs, Cooks & KPs) - Ensures that food is top quality, and that kitchen is kept clean, and in good condition - Monitors and maintains kitchen equipment - Solves problems that arise and seizes control of issues in the kitchen. REQUIREMENTS: - Work experience as a head chef or similar role in a restaurant - Hands-on experience with preparing and baking pizza doughs - Familiarity with professional kitchen equipment, various cooking methods, ingredients, and procedures - Great understanding of food hygiene and kitchen best practices - Excellent time-management skills and team spirit - Flexibility to work in shifts, including weekends and evenings - Good with pressure and uncertainty - High school diploma or equivalent (desirable) - Diploma from a culinary school (desirable)

Full job description Assistant General Manager Based at the heart of our neighbourhoods, and residential enviroment, Louis Earlsfield is a truly all-day dining restaurant, serving up delicious food from breakfast brunch and dinner. Grab & go and a Deli too. Assistant General Managers at Louis restaurant are experienced with high volume, fast paced all day dining environments. You work closely with your General Manager & Head Chef to lead the restaurant, creating magical experiences for our guests, engage & motivate your team and drive excellent results. We are team players; we have a lot of fun and support each other. Life at Louis Earlsfield • Competitive salaries, up to £42k pa. • Investment in YOU! You’ll be provided with comprehensive training when you start, as well as continued opportunities for personal progression & development – we are committed to developing our future Operators internally. • 48-hour contracts and a commitment ensuring you get a good work/life • 70%off food and 50% off drinks when visiting Louis or anybother company site. • End of shifts staff drink • Plus, the standard ones you would expect: auto-enrolment in our pension scheme, holiday, & bottomless hot drinks on shifts Are you our next Louis Earlsfield Assistant General Manager? • Love the buzz of running a busy, always evolving restaurant, • An approachable and engaging leader, • Driven to deliver exceptional service & standards, • Strong business acumen, able to control metrics and drive sales. LOUIS restaurant is an equal opportunity employer, we celebrate diversity and are committed to building an inclusive environment for all employees.

About us Maison Gigi is a French family bakery that serves pâtisserie, artisan coffee, breakfast and lunch. Freshly baked every day in-house. Maison Gigi brings tarts and regional sweet and savoury specialities from France. It’s an open-kitchen concept and this family-run business also offer events catering. Responsibilities: To support the seamless running of the pastry area, by providing a highly efficient and effective service whilst ensuring that all Food production and operation adheres to specified recipes and food cost percentage. Reporting to the Head Chef and Chef de Partie. The main responsibilities will be to assist and supervise the agreed standard of food service for the duration of the shift. The ability to liaise and co-operate effectively with all Front and Back of house team members is a must, as is promoting the safe use of the kitchen, its equipment and the building under the Health and Safety at Work act, extended to any hygiene and safety regulations. The Pastry Chef de Partie must ensure that all relevant food controls and food safety records are logged and adhered to at all times, the supervision of the training also falls under the shared responsibility of the Chef de Partie, in particular at Senior level. - To check all prepared mise en place and food stocks (including dry stores) and replenish as necessary and inform supervisor of any relevant shortages. - To be aware of all relevant food suppliers and their product listings, to order accordingly as and when necessary and in accordance with the level of business. - To supervise the smooth and efficient service and production of food from the department by working with all elements from Front and Back of house, ensuring all necessary preps and works are completed prior to the commencement of service. - To ensure all department staff works hygienically and productively, in accordance with legal standards and the Head Chef’s standards. - To assist in the prevention of pilferage from the dry stores and refrigeration within the department. - To control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place. - To be aware of the required food percentages and recipes as set down by budget. - To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Sous Chef. - To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after your shift has finished. - To ensure, in close relation with your team, that all section files and recipes are maintained and updated, to maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s standards. - To ensure that all health marks are collected and allocated to the correct administration. - To operate with respect of the Allergen legislation and standards, and with the health and safety of our teams and guests as a priority. - To ensure all areas of the back of house remain tidy and clean prior, whilst and after each service.

About us Maison Gigi is a French family bakery that serves pâtisserie, artisan coffee, breakfast and lunch. Freshly baked every day in-house. Maison Gigi brings tarts and regional sweet and savoury specialities from France. It’s an open-kitchen concept and this family-run business also offer events catering. Responsibilities To support the seamless running of the kitchen, by providing a highly efficient and effective service whilst ensuring that all Food production and operation adheres to specified recipes and food cost percentage. Reporting to the Head Chef. The main responsibilities will be to assist and supervise the agreed standard of food service for the duration of the shift. The ability to liaise and co-operate effectively with all Front and Back of house team members is a must, as is promoting the safe use of the kitchen, its equipment and the building under the Health and Safety at Work act, extended to any hygiene and safety regulations. The Sous Chef will be required to supervise the training of all new staff members in the department, to the standard required by the Head Chef, to supervise and promote all relevant food controls and food safety records and ensure that they are always logged and adhered to. - To check all prepared mise en place and food stocks (including dry stores) and replenish as necessary and inform the Head Chef of any relevant shortages. - To follow and train the team on all the recipes in place for the actual menu. - To be able to create a bank of dish of the day, bringing creativity and variety to the menu in case of absence of the Head or Sous Chef. - To be aware of all relevant food suppliers and their product listings, to order accordingly as and when necessary and in accordance with the level of business. - To supervise the smooth and efficient service and production of food from the department by working with all elements from Front and Back of house, ensuring all necessary preps and works are completed prior to the commencement of service. - To ensure all department staff works hygienically and productively, in accordance with legal standards and the Head Chef’s standards. - To control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mise en place. - To be aware of the required food percentages and recipes as set down by budget. To assist in the supervision and running of the department with a keen attention to these. - To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Sous Chef. - To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after your shift has finished. - To ensure, in close relation with your team, that all section files and recipes are maintained and updated, to maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s standards. - To ensure that all health marks are collected and allocated to the correct administration. - To operate with respect of the Allergen legislation and standards, and with the health and safety of our teams and guests as a priority. - To ensure all areas of the back of house remain tidy and clean prior, whilst and after each service. - To operate the pass service of food from the kitchen to the restaurant, liaising with the Front of House teams and ensuring the food is to the standard required by the Head Chef. - To operate with respect of the Allergen legislation and standards, and with the health and safety of our teams and guests as a priority. - To control the processes, labelling, cleanliness and safe running of the kitchen.

About Us: Join our vibrant and bustling fish and chips restaurant, renowned for delivering classic dishes with a modern twist. We pride ourselves on offering exceptional customer service and high-quality food in a welcoming environment. We are seeking a dedicated and experienced Duty Manager to oversee daily operations and ensure our guests have an unforgettable dining experience. Key Responsibilities: 1. Staff Management: - Schedule and supervise shifts for kitchen, waiting, and cleaning staff.   - Conduct training and development programs for new and existing employees.   - Address and resolve staff issues and conflicts, maintaining a positive work environment. 2. Customer Service: - Ensure the highest standards of customer service are consistently delivered.   - Greet and seat guests, manage reservations, and handle customer inquiries and complaints.   - Maintain a clean, organized, and well-presented dining area. 3. Operations Management: - Oversee daily operations, ensuring efficiency and adherence to standards.   - Monitor food quality and presentation, ensuring it meets our high standards.   - Manage inventory levels, order supplies, and conduct regular stock checks.   - Ensure compliance with health, safety, and hygiene regulations. 4. Financial Management: - Perform daily cash-ups and manage cash flow.   - Assist in preparing and managing budgets.   - Track sales and expenses, providing regular financial reports to the General Manager.   - Implement cost-control measures to maximize profitability. 5. Marketing and Promotion: - Assist in developing and implementing promotional strategies.   - Manage the restaurant’s social media presence and engage with customers online.   - Coordinate special events and community engagement activities. 6. Compliance and Administration: - Ensure compliance with all licensing, health, and employment regulations.   - Maintain accurate records, including staff files and financial documentation.   - Handle administrative tasks such as payroll and staff scheduling. Qualifications and Experience: - Experience: Minimum of 3-5 years in the restaurant industry, with previous supervisory or management experience. - Customer Service: Proven track record in delivering exceptional customer service. - Skills: Strong leadership, organizational, and multitasking abilities. Excellent communication and problem-solving skills. - Technical: Proficiency with point-of-sale (POS) systems, inventory management software, and basic office software (e.g., MS Office). - Education: Degree or diploma in hospitality management, business administration, or a related field is a plus. - Certifications: Food Safety and First Aid certifications are advantageous. Benefits: - Competitive salary - Opportunity for career growth and development - Friendly and supportive work environment - Employee discounts on meals Join us and be part of a team dedicated to providing the best fish and chips experience in town

Job Title: Dental Assistant Trainee Job type: Full-time, Permanent Working Hours: Monday to Friday Operating Hours 9am-5pm Alternate Saturdays: 9am-1pm About the Practice: We encourage and promote preventative dentistry for both adults and children. We offer both NHS and Private treatment. Part of a busy three surgery practice which is well served by the Metro system and is 10 minutes walk to the City Centre. We offer a range Private Cosmetic Dental Treatments such as Implants, Invisalign (invisible braces), Crowns, Veneers, White Fillings and Tooth whitening. We offer a private hygienist service as well as standard hygiene treatment our hygienist also offers ProphyJet stain removal. Key Responsibilities: Prepare treatment rooms and assist during procedures Educate patients on oral hygiene and post-operative care Maintain accurate patient records and manage appointments Handle basic laboratory tasks and manage inventory Candidate Requirements: Enthusiasm and a genuine interest in dental healthcare. Good communication skills in English. Ability to follow instructions. Good interpersonal skills and the ability to work well in a team. Empathy and the ability to provide compassionate care to patients. Basic IT skills. Willingness to adhere to strict hygiene and infection control protocols. Commitment to maintaining patient confidentiality and privacy. Willingness to undergo relevant training and continuing education in dental nursing. Ability to handle dental instruments and equipment with care. Punctuality and a professional appearance. Eligibility to work in the United Kingdom, including any necessary work permits or visas if applicable. Full training provided, no previous experience is required Benefits: Competitive salary Training and Development Uniforms and Protective Gear Health and Safety Pension Scheme Employee Assistance Program (EAP) Basic Healthcare Professional Development Performance Reviews

We are seeking an enthusiastic and experienced Line Chef with a passion for to join our culinary team. The ideal candidate will have a strong foundation in culinary traditions and be eager to learn and grow under the guidance of our senior chefs. This role offers a unique opportunity to contribute to the preparation and presentation of authentic Lebanese dishes. Responsibilities: - Food Preparation: Assist in the preparation of ingredients by washing, peeling, cutting, and portioning foods according to Lebanese recipes and instructions from senior chefs. - Cooking Assistance: Support the cooking process by preparing basic sauces, marinating meats, and assembling dishes under the supervision of the Sous Chef and Head Chef. - Kitchen Maintenance: Ensure the kitchen is clean and organized, including cleaning equipment, utensils, and kitchen surfaces as part of daily duties and deep cleaning schedules. - Ingredient Management: Help manage kitchen inventory by properly storing ingredients, monitoring stock levels, and notifying senior staff of shortages. - Quality Control: Assist in maintaining high standards of food quality and presentation, ensuring dishes are prepared and served to the restaurant’s specifications. - Health and Safety: Adhere to all health and safety regulations, including proper food handling, storage procedures, and personal hygiene standards. - Team Support: Work collaboratively with kitchen staff to ensure smooth operations and effective communication during service times. - Learning and Development: Participate in training sessions and take direction from senior chefs to develop culinary skills and knowledge of Lebanese cuisine. - Recipe Adherence: Follow recipes and presentation specifications as instructed by the Head Chef or Sous Chef to ensure consistency and quality in every dish. - Flexibility: Assist with various tasks in the kitchen as needed, including food prep for events, buffets, and catering services. Requirements: - Experience: Previous experience as a Commis Chef, particularly with a focus on Lebanese or Middle Eastern cuisine, is preferred. - UK visa sponsorship. - Education: Culinary school diploma or equivalent qualification is an advantage but not required. - Skills: Basic knowledge of Lebanese cooking techniques and kitchen equipment. Strong knife skills and ability to follow recipes accurately. - Attention to Detail: Keen eye for detail and a commitment to maintaining high standards of food quality and presentation. - Communication: Excellent communication and teamwork skills, with the ability to work effectively with kitchen staff. - Physical Stamina: Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment. - Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, to meet the needs of the business. - Eagerness to Learn: A passion for cooking and a desire to learn and grow within the culinary field, particularly in Lebanese cuisine.

We are seeking an enthusiastic and experienced Commis Chef with a passion for to join our culinary team. The ideal candidate will have a strong foundation in Lebanese culinary traditions and be eager to learn and grow under the guidance of our senior chefs. This role offers a unique opportunity to contribute to the preparation and presentation of authentic Lebanese dishes. Responsibilities: - Food Preparation: Assist in the preparation of ingredients by washing, peeling, cutting, and portioning foods according to Lebanese recipes and instructions from senior chefs. - Cooking Assistance: Support the cooking process by preparing basic sauces, marinating meats, and assembling dishes under the supervision of the Sous Chef and Head Chef. - Kitchen Maintenance: Ensure the kitchen is clean and organized, including cleaning equipment, utensils, and kitchen surfaces as part of daily duties and deep cleaning schedules. - Ingredient Management: Help manage kitchen inventory by properly storing ingredients, monitoring stock levels, and notifying senior staff of shortages. - Quality Control: Assist in maintaining high standards of food quality and presentation, ensuring dishes are prepared and served to the restaurant’s specifications. - Health and Safety: Adhere to all health and safety regulations, including proper food handling, storage procedures, and personal hygiene standards. - Team Support: Work collaboratively with kitchen staff to ensure smooth operations and effective communication during service times. - Learning and Development: Participate in training sessions and take direction from senior chefs to develop culinary skills and knowledge of Lebanese cuisine. - Recipe Adherence: Follow recipes and presentation specifications as instructed by the Head Chef or Sous Chef to ensure consistency and quality in every dish. - Flexibility: Assist with various tasks in the kitchen as needed, including food prep for events, buffets, and catering services. Requirements: - Experience: Previous experience as a Commis Chef, particularly with a focus on Lebanese or Middle Eastern cuisine, is preferred. - UK visa sponsorship. - Education: Culinary school diploma or equivalent qualification is an advantage but not required. - Skills: Basic knowledge of Lebanese cooking techniques and kitchen equipment. Strong knife skills and ability to follow recipes accurately. - Attention to Detail: Keen eye for detail and a commitment to maintaining high standards of food quality and presentation. - Communication: Excellent communication and teamwork skills, with the ability to work effectively with kitchen staff. - Physical Stamina: Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment. - Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, to meet the needs of the business. - Eagerness to Learn: A passion for cooking and a desire to learn and grow within the culinary field, particularly in Lebanese cuisine.

Our prestigious client is seeking an experienced and passionate Chef to join their culinary team. The ideal candidate will possess exceptional culinary skills, a deep understanding of various cooking techniques, and a commitment to delivering outstanding dining experiences. This role requires a dedicated individual who can manage kitchen operations efficiently, contribute to menu development, and ensure the highest standards of food quality and presentation. Responsibilities: - Food Preparation: Prepare and cook high-quality dishes, ensuring consistency and excellence in every plate served. - Menu Development: Collaborate with the Head Chef to create and update menu items, incorporating seasonal ingredients and innovative culinary techniques. - Quality Control: Maintain rigorous standards of food quality, taste, and presentation, conducting regular checks to ensure consistency and compliance with the restaurant's standards. - Inventory Management: Monitor and manage inventory levels, order supplies, and ensure the efficient use of ingredients to minimize waste and control costs. - Health and Safety Compliance: Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices to maintain a clean and safe kitchen environment. - Team Collaboration: Work closely with kitchen staff to ensure smooth and efficient kitchen operations, providing guidance and support as needed. - Training and Development: Assist in training junior kitchen staff, fostering a positive and collaborative work environment that encourages continuous learning and improvement. - Customer Satisfaction: Ensure that all dishes meet customer expectations and address any issues related to food quality or service promptly. - Operational Efficiency: Implement and maintain efficient kitchen workflows and processes, ensuring timely preparation and delivery of dishes during peak service times. - Event Support: Assist in planning and executing special events, banquets, and catering services, ensuring seamless and successful service delivery. Requirements: - Experience: Proven experience as a Chef in a high-volume, upscale restaurant or hotel environment. - Education: Culinary school diploma or equivalent qualification preferred. - Culinary Skills: Strong culinary skills, with proficiency in various cooking techniques and styles. Knowledge of modern and traditional culinary trends. - Attention to Detail: Keen eye for detail and a commitment to maintaining high standards of food quality and presentation. - Leadership Abilities: Excellent leadership and people management skills, with the ability to inspire and motivate a diverse team. - Communication: Excellent communication and interpersonal skills, with the ability to interact effectively with staff, management, and customers. - Organizational Skills: Superior organizational and time-management abilities, with the capacity to manage multiple priorities and tasks simultaneously. - Problem-Solving: Strong problem-solving skills and the ability to remain calm under pressure. - Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, to meet the needs of the business. - Technical Skills: Proficiency in using kitchen equipment and restaurant management software. Benefits: - Competitive Salary: Attractive compensation package commensurate with experience and skills. - UK visa sponsorship - Health Benefits: Comprehensive health and wellness benefits, including medical, dental, and vision coverage. - Professional Development: Opportunities for continuous learning and career advancement within the culinary industry. - Employee Discounts: Discounts on food and beverages. - Paid Time Off: Generous paid time off, including vacation, holidays, and sick leave. - Supportive Environment: A positive and collaborative work environment with a focus on teamwork and professional excellence.

Our esteemed client is seeking a talented and experienced Sous Chef Manager to join their culinary team. The ideal candidate will possess exceptional culinary skills, strong leadership abilities, and a passion for delivering high-quality dining experiences. This role requires a dynamic individual who can manage kitchen operations, support the Head Chef, and ensure excellence in food preparation and presentation. Responsibilities: - Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring all dishes meet the restaurant’s quality standards. - Team Leadership: Lead, mentor, and train kitchen staff, fostering a positive and collaborative work environment that encourages teamwork and high performance. - Menu Development: Assist the Head Chef in creating and updating menu items, incorporating seasonal ingredients and new culinary techniques to enhance the dining experience. - Quality Control: Conduct regular checks on the quality and presentation of dishes, ensuring consistency and compliance with health and safety standards. - Inventory Management: Manage inventory levels, order supplies, and ensure efficient use of ingredients to minimize waste and control costs. - Health and Safety Compliance: Ensure the kitchen complies with all health and safety regulations, including proper food handling, storage, and sanitation practices. - Budget Management: Assist in managing kitchen budgets, monitoring expenses, and implementing cost-control measures to achieve financial goals. - Customer Satisfaction: Address and resolve any issues related to food quality or service promptly, ensuring customer satisfaction and maintaining the restaurant’s reputation. - Operational Efficiency: Implement and maintain efficient kitchen workflows and processes, ensuring smooth operations during peak service times. - Event Planning: Collaborate with the Head Chef and management team to plan and execute special events, banquets, and catering services. Requirements: - Experience: Proven experience as a Sous Chef or Sous Chef Manager in a high-volume, upscale restaurant or hotel environment. - Education: Culinary school diploma or equivalent qualification preferred. - Culinary Skills: Strong culinary skills, with proficiency in various cooking techniques and styles. Knowledge of modern and traditional culinary trends. - Leadership Abilities: Excellent leadership and people management skills, with the ability to inspire and motivate a diverse team. - Attention to Detail: Keen eye for detail and a commitment to maintaining high standards of food quality and presentation. - Communication: Excellent communication and interpersonal skills, with the ability to interact effectively with staff, management, and customers. - Organizational Skills: Superior organizational and time-management abilities, with the capacity to manage multiple priorities and tasks simultaneously. - Problem-Solving: Strong problem-solving skills and the ability to remain calm under pressure. - Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, to meet the needs of the business. - Technical Skills: Proficiency in using kitchen equipment and restaurant management software. Benefits: - Competitive Salary: Attractive compensation package commensurate with experience and skills. - Health Benefits: Comprehensive health and wellness benefits, including medical, dental, and vision coverage. - Professional Development: Opportunities for continuous learning and career advancement within the culinary industry. - Employee Discounts: Discounts on food and beverages. - Paid Time Off: Generous paid time off, including vacation, holidays, and sick leave. - Supportive Environment: A positive and collaborative work environment with a focus on teamwork and professional excellence.

We are a critically acclaimed Michelin Guide listed modern Mexican restaurant in London Bridge and a Café in Shoreditch. We are looking for talented individuals to join our team who are enthusiastic, eager to learn and team players who thrive working in a vibrant and fast paced environment. We aim to provide exceptional food, drinks, and hospitality so our guests have a special and memorable experience. We offer a great working environment, benefits and career opportunities. We love what we do and are proud of how we do it. If you think this would be the work environment for you, we would love you to join our team. Benefits include: - Christmas and Boxing day off - Staff food and drinks - Membership to the CODE hospitality app - 50% off food on tables up to 4 people - Paid day off on your birthday - Pension scheme As a Restaurant Manager (AGM), you are responsible jointly with the General Manager for achieving the restaurant projections set by Directors and Ops. Manager with regards to daily operations, sales targets, cost control, employee staffing & retention, health and hygiene, restaurant events, financial and food & drinks related issues to very high standards. The main responsibilities for the Restaurant Manager will include: - Assist in supervising all restaurant staff, including servers, hosts, and kitchen staff. - Ensure excellent customer service and handle customer complaints or issues as they arise. - Help to manage employee day-to-day schedules, considering labour costs and maintaining proper staffing levels. - Train new employees and provide ongoing training for current staff to maintain quality service. - Ensure that food and drinks meet quality standards and oversee the presentation of dishes and drinks. Facilitating shift line checks - Enforce health and safety regulations and maintain a clean and safe working environment. - Handle reservations and oversee the reservation system to ensure efficient seating arrangements. - Supervise and evaluate staff performance, provide feedback, and manage disciplinary actions if necessary. - Assist in managing daily restaurant operations, including opening and closing duties, cash handling, and any issues arising during shifts. - Prepare and analyse financial reports, including sales reports and cost analysis. - Have a basic knowledge of wine and beverages. Having in-depth tequila knowledge is a plus - Handle conflicts among staff or customers professionally and tactfully. - Collect and analyse guest feedback to improve service and the dining experience. - Ensure the restaurant complies with all local, state, and federal regulations, including liquor licenses and health codes. - Foster a positive and productive work environment by building a strong team and promoting employee morale. Salary £38,000 / 40,000 per annum

Our esteemed client is seeking an experienced and dynamic Assistant Restaurant Manager to join their team. The ideal candidate will possess strong leadership skills, a passion for the hospitality industry, and a proven track record in restaurant management. This role requires a detail-oriented individual who can support the Restaurant Manager in overseeing daily operations, ensuring excellent customer service, and driving business growth. Responsibilities: - Support Management: Assist the Restaurant Manager in all aspects of restaurant operations, including staffing, training, and performance management. - Customer Service: Ensure exceptional customer service by engaging with guests, addressing their needs and concerns promptly, and maintaining a welcoming atmosphere. - Staff Supervision: Supervise and mentor front-of-house and back-of-house staff, ensuring adherence to service standards and operational procedures. - Operational Efficiency: Oversee daily operations, including inventory management, order processing, and coordinating with kitchen staff to ensure timely and accurate service. - Quality Control: Maintain high standards of food and beverage presentation, ensuring consistency and quality in every dish served. - Health and Safety Compliance: Ensure compliance with health and safety regulations, including food safety standards and sanitation practices, maintaining a clean and safe environment for guests and staff. - Conflict Resolution: Address and resolve customer complaints and staff issues in a professional and timely manner, ensuring customer satisfaction and a positive work environment. - Financial Management: Assist in managing budgets, monitoring financial performance, and implementing cost-control measures to achieve financial goals. - Reporting: Prepare and submit operational reports, including sales, staff performance, and customer feedback, to the Restaurant Manager and senior management. - Team Collaboration: Foster a positive and collaborative work environment, promoting teamwork and open communication among staff and management. Requirements: - Proven experience as an Assistant Restaurant Manager or in a similar role within the hospitality industry. - Education: High school diploma or equivalent; a degree in Hospitality Management or a related field is preferred. - Leadership Skills: Strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team. - Customer Focus - Communication: Excellent verbal and written communication skills, with the ability to interact effectively with guests, staff, and management. - Organizational Skills: Superior organizational and time-management abilities, with the capacity to manage multiple priorities and tasks simultaneously. - Problem-Solving: Effective problem-solving skills and the ability to remain calm under pressure. - Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, to meet the needs of the business. - Technical Skills: Proficiency in using point-of-sale systems and other restaurant management software. Benefits: - Competitive Salary: Attractive compensation package commensurate with experience and skills. - UK sponsorship visa - Health Benefits: Comprehensive health and wellness benefits, including medical, dental, and vision coverage. - Professional Development: Opportunities for continuous learning and career advancement within the hospitality industry. - Employee Discounts: Discounts on food and beverages. - Paid Time Off: Generous paid time off, including vacation, holidays, and sick leave. - Supportive Environment: A positive and collaborative work environment with a focus on teamwork and professional excellence.