Waste jobs in United Kingdom

We’re looking for a Head Barista / Coffee Lead to take ownership of the coffee experience within Boxcar Hyde Park, someone passionate about quality, creativity, training and building a strong coffee culture within the team. Coffee is a huge part of how guests experience our spaces. From the first flat white of the morning to seasonal specials, signature drinks and the energy behind the bar, we believe great coffee service should feel thoughtful, confident and genuinely memorable. This is more than a traditional Head Barista role. Alongside leading day-to-day service, you’ll help shape drinks development, support training standards, inspire the wider team and play a key role in how our coffee offering continues to evolve as the group grows. What you’ll be doing: Leading the coffee operation day to day, ensuring consistently high standards during busy service. Creating seasonal drinks, specials and new ideas that feel exciting, relevant and commercially strong. Driving coffee quality across everything from espresso extraction and milk texturing to workflow and presentation. Training, coaching and developing baristas and front-of-house teams to build confidence, consistency and knowledge. Helping create a positive coffee culture within the site, one built around energy, hospitality, curiosity and pride in the craft. Working closely with leadership teams on equipment, products, suppliers and future opportunities. Managing ordering, stock control and quality checks to maintain consistency and minimise waste. Taking ownership of opening procedures and ensuring the coffee setup is ready for service each day. Supporting the growth of coffee standards and development opportunities across the wider group over time. We’d love to hear from you if you: Have previous experience as a Head Barista, Lead Barista or senior coffee professional within a quality-focused hospitality or specialty coffee environment. Care deeply about guest experience and understand that coffee service is about hospitality as much as technical skill. Have strong knowledge of coffee extraction, dialling in, milk texturing and workflow management. Enjoy creating new drinks and bringing ideas to life. Love training and developing others, helping teams build confidence and consistency. Bring positive energy to service and thrive in fast-paced environments. Are organised, detail-focused and calm under pressure. Want to be part of a growing group where there is genuine room for progression and wider involvement over time. Why Join Us: • A supportive and inclusive work environment where your contributions are valued, • Flexible scheduling to accommodate your lifestyle and commitments, • Instant access to wages via Stream, • Refer a friend scheme, • Company dining discounts, • Staff Meals

As a Pizza Chef, you will be an integral part of our kitchen team, responsible for crafting authentic Italian pizzas that delight our guests. We are a bustling Italian restaurant in Hampstead, committed to delivering high-quality dining experiences. Key Responsibilities: • Preparing and stretching fresh pizza dough daily., • Sourcing and preparing high-quality ingredients and toppings., • Crafting and cooking a variety of traditional and specialty pizzas in a stone oven., • Ensuring consistency in pizza quality and presentation., • Maintaining a clean and organized workstation and adhering to all food safety and hygiene standards., • Managing stock rotation and minimizing waste., • Collaborating effectively with the wider kitchen team. You will need: • Proven experience as a Pizza Chef in a busy restaurant setting., • In-depth knowledge of traditional Italian pizza-making techniques., • Ability to work efficiently under pressure during peak hours., • Strong communication skills and a team-oriented approach., • A clean and tidy appearance., • Flexibility to work evenings, weekends, and holidays., • The legal right to work in the UK., • A passion for Italian cuisine and culinary excellence. We offer: • A competitive hourly rate., • Delicious staff meals during your shifts., • A vibrant, supportive, and team-focused working environment., • Opportunities for professional development and career growth within our establishment.

The Group Pastry Chef leads the pastry function across all Pachamama Group venues, including, Zephyr (London & Monaco), Bottarga, Nina, Lagana, and Soraya. This role is responsible for menu development, consistency, cost control, and team performance, while ensuring that each concept maintains its own identity. A key responsibility is to protect and respect the existing recipes and established pastry direction of the group, ensuring consistency across all sites. Any evolution or innovation must align with the group's standards and be implemented in a controlled and structured way. Responsibilities Menu Development & Creativity • Develop and implement seasonal dessert menus across all venues., • Adapt menus to reflect each concept's identity (Italian, Greek, Mediterranean influences)., • Refine existing desserts without compromising their original intent., • Lead R&D for new products (soft serve, plated desserts, bakery, retail). Recipe Integrity & Consistency • Maintain and enforce all existing group recipes as the foundation of the pastry offering., • Ensure consistency in execution, taste, and presentation across all sites., • Implement any recipe changes only after validation and approval., • Standardise all recipes in clear, scalable formats (grams, methods, service steps). Operational Excellence • Implement and maintain SOPs for all pastry sections., • Ensure recipes are efficient, practical, and service-friendly., • Improve workflows to increase productivity and reduce waste., • Support all kitchens in maintaining high daily standards. Cost Control & Profitability • Monitor and manage food cost across all pastry operations., • Optimise recipes to achieve strong GP% without compromising quality., • Reduce waste and improve yields across production., • Support supplier selection and product sourcing. Team Leadership & Training • Lead, train, and develop pastry teams across all venues., • Ensure strict adherence to group recipes and standards., • Conduct regular training sessions and performance reviews., • Support recruitment, trials, and succession planning. Quality Control & Audits • Conduct regular site visits and operational audits., • Monitor execution, presentation, and compliance with recipes., • Identify issues quickly and implement corrective actions., • Ensure full compliance with HACCP and food safety standards. Collaboration • Work closely with Head Chefs and FOH teams across all sites., • Ensure desserts integrate seamlessly into the guest experience., • Support menu tastings, openings, and events., • Assist with brand and marketing initiatives where required. Innovation & Brand Development • Introduce new ideas aligned with the group's identity and direction., • Develop signature desserts for each concept., • Stay updated with trends while maintaining brand consistency. Requirements • Proven experience as a Head Pastry Chef or Group Pastry Chef in high-volume, quality-driven environments., • Experience managing pastry across multiple sites., • Strong understanding of modern pastry techniques and production systems., • Solid knowledge of cost control, GP, and kitchen operations., • Ability to produce scalable, service-efficient recipes., • Strong leadership, organisation, and communication skills., • Flexibility to travel between London and Monaco. What We Offer • Leadership role within a growing and evolving restaurant group., • Opportunity to work across multiple concepts and international locations., • Creative input within a structured and professional environment., • Competitive salary and performance-based incentives. Other benefits include: • Comprehensive on-the-job training to develop your skills and knowledge., • Supportive work environment that values respect and teamwork., • Access to our Employee Assistance Programme (EAP) for psychological, financial, and legal support., • Monthly salary payments, paid on the last Friday of each month., • Wagestream access, allowing you to stream up to 50% of your earnings at any time., • Pension scheme with a 3% employer contribution., • Career development opportunities, including regular appraisals and progression planning. If this sounds of interest to you, please send us your CV. Come grow with us at Pachamama! This is your chance to be a part of something extremely exciting.

Summary: Housekeeping Supervisor is responsible for the operational management of all Housekeeping functions and may be assigned to manage accommodation area or assigned Public areas day/night or Crew area or Pool area. Housekeeping Supervisor possess a keen understanding of the importance of exceptional service to ensure complete guest and team satisfaction while providing strong leadership to all team members. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1) Responsible for meeting or exceeding all KPIs that are directly influenced by this role. a) Achieving ratings/targets that are set by the company. 2) Ensures ROYAL WAY, Safety, Environmental and other company policies and standards are consistently maintained. 3) Maintains constant front-of-house presence and utilizes the stateroom/suite inspection processes in accordance with company standard operating procedures. 4) Supervises all cleaning processes in the public/crew areas. Inspects cleaning preparation to maintain quality standards and sanitation regulations about public areas. Monitors the care, use and maintenance of all equipment, machinery, supplies, etc. 5) Directs, coaches, supports, supervises, and evaluates the performance of all direct reports. 6) Manages the assignment of duties, responsibilities, and workstations to his/her staff. 7) Observes and evaluates staff and work procedures to ensure quality standards and services are met. 8) Collaborates with the Executive Housekeeper to review the requirements of the day’s schedule, before briefing AHSK or HSKS 9) Will host a daily pre-shift meet with direct reports to review the upcoming day, any changes and/or revisions to programming based on itinerary, and weather conditions. 10) Will be responsible for auditing crew timecards, with the guidance of Housekeeping Manager 11) Attends meetings, training activities, courses and all other work related activities as required. 12) Responds to guest concerns in a considerate, professional, and positive manner by showing empathy and listening actively. Takes ownership of guest concerns, by following-up and ensuring complaints are resolved to the guest’s satisfaction. 13) Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries. 14) Responsible for Sanitation Logs and SQM Logs. 15) Perform inventories of linen, amenities etc. once a month or as often as needed. 16) Conduct /oversee on-the-job training with new hire subordinates or employees on cross training. 17) Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. 18) Creates and submits requisitions, views requisition estimates for product replacements, supplies, purchases, etc. and forwards to the Executive Housekeeper for final approval. 19) Conducts constant workstations/locker inspection to ensure items are correctly stored to minimize deterioration and waste. 20) Provides first line supervision to ensure speed and accuracy of services in accordance with The Royal Way.

Big Mamma is a French Italian restaurant group, the brainchild of Victor Lugger and Tigrane Seydoux. Over the past 10 years we have opened the doors of 34 restaurants in Europe (France, Monaco, England, Spain, Germany, Italy, Belgium and Ireland) and UAE (Dubai). Our mission? To share the special ambience of the most beautiful places of Italian tradition, creating unique moments of sharing with our customers. Take the lead with La Squadra as JUNIOR SOUS CHEF in London 🇬🇧 For our restaurants in London, we are looking for a talented Junior Sous Chef who will become the leader and Chef of tomorrow. Your main tasks: FROM CREATION TO PLATE EXECUTION • Participate in the menu change process alongside the Executive Chefs, contributing to a unique culinary experience., • Speed and precision at the pass will be your hallmark., • Ensure every dish is perfect, adhering to the Group's recipes and standards. OPERATIONAL EFFICIENCY • You are the Chef's right hand, ensuring everything is impeccable: compliance with hygiene standards, a well-organized team, and checks always aligned with objectives., • Manage Food Costs like a true leader: zero waste, flawless inventories, and always on-time orders., • Plan, organize, and lead the brigade with energy and precision. SUCCESS IS BUILT ON TEAMWORK • Train and support your team daily, sharing passion and professionalism., • Build your Squad: your leadership creates harmony and makes the workplace stimulating and positive. Our offer: • Highly competitive salary, • Full time role, • 2 consecutive days off per week, • 28 days paid holiday per year, • Pension scheme, • Permanent contract, • Meal on shift: we serve the staff meal before the lunch and dinner shift, • Employee discount: discount on food and drink at our restaurants for you and up to 3 of your friends, • Continuous trainings, team buildings and career opportunities: we offer a training path and concrete career opportunities., • Geographical mobility in UK & Europe across all our venues, • And much mooore! BIG MAMMA is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, ethnicity, color, religion, national origin, disability, age, or any other characteristic protected by law. #JoinBigMamma

Kitchen Porter – London We are looking for a hardworking and reliable Kitchen Porter to join our kitchen team at one of London’s leading luxury restaurants. This role is essential to the smooth running of the kitchen and perfect for someone who takes pride in cleanliness, organisation, and supporting a busy brigade in a fast-paced environment. The Role As a Kitchen Porter, you will support the kitchen and service teams by maintaining high standards of cleanliness, hygiene, and organisation. You’ll play a key part in ensuring the kitchen runs efficiently during service. Key Responsibilities • Washing dishes, pots, pans, and kitchen equipment, • Keeping kitchen areas clean, organised, and safe at all times, • Assisting with basic food preparation when required, • Supporting chefs and the wider kitchen team during service, • Managing waste, recycling, and deliveries correctly, • Following all health & safety and hygiene procedures What We’re Looking For • Previous experience as a Kitchen Porter is preferred, • Strong work ethic and a positive attitude, • Ability to work well under pressure in a busy kitchen, • Reliable, punctual, and team-oriented, • Willingness to learn and grow within the kitchen, • Eligible to live and work in the UK (no sponsorship available) What We Offer • Competitive pay, • Staff meals on duty, • Opportunity to progress within an international hospitality group, • Supportive and professional working environment If you’re motivated, dependable, and enjoy being part of a strong kitchen team, we’d love to hear from you.

Role & Responsibilities · Plan, organise and oversee daily production schedules · Meet customer demand and delivery deadlines · Monitor production output · Adjust schedules to minimise downtime and maximise efficiency · Recruit, train and supervise production operatives and shift supervisors · Manage staff rotas, attendance, and holiday schedules · Conduct regular risk assessments and safety inspections · Implement lean manufacturing techniques and best practices · Identify opportunities to reduce waste, improve efficiency and lower costs · Liaise with sales and dispatch teams to ensure timely delivery of finish pro

Jr Sous Chef – NEW OPENING As a Jr Sous Chef , you will run a section within the kitchen and support the delivery of consistent, high-quality food. Key Responsibilities • • Running your section during prep and service, • • Ensuring consistent food quality and presentation, • • Supporting and mentoring junior chefs, • • Maintaining hygiene, safety, and organisation, • • Supporting stock and waste control, • • Placing orders and managing stock, • Able to work rotating shift patterns which includes earlies and lates About You • Minimum 5 years’ experience in a professional kitchen, • Experience as a Jr Sous or strong Senior CDP, • Passion for produce-led cooking, • Strong organisation and attention to detail, • Calm and team-focused approach Salary & Benefits • up to £15 per hour plus service charge (tronc-based system), • Industry-leading staff perks Equality Statement Buvette London is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

We are looking for experienced waitress to join our team at Millions Lounge & Restaurant in Chadwell heath Job Responsibilities: Operations Management Oversee daily lounge operations (opening, closing, shift schedules). Ensure consistent quality of sheesha preparation, coal service, and hygiene. Monitor inventory of tobacco, coals, hookah equipment, and consumables. Ensure lounge ambiance is clean, inviting, and appropriate (music, lighting, seating). 1. Staff Supervision Hire, train, and manage staff (waiters, sheesha preparers, cleaners). Delegate duties and create shift schedules. Ensure staff follow safety and hygiene standards. Resolve any internal team issues or conflicts. 1. Customer Service Greet guests and handle complaints or special requests. Ensure fast, friendly, and knowledgeable service. Monitor table turnover and guest satisfaction. Build relationships with regular customers. 1. Compliance and Safety Ensure compliance with local health and safety regulations, including ventilation and fire safety. Follow laws regarding age restrictions and smoking indoors (depending on location). Maintain licenses related to tobacco use, food handling, or alcohol (if served). Conduct regular inspections of hookah equipment for cleanliness and safety. 1. Financial Management Handle cash and POS systems; reconcile daily sales. Monitor expenses, control waste, and order supplies. Help set pricing, promotions, or loyalty programs. Report financial and performance metrics to owners. 1. Marketing and Promotions Plan events (e.g., themed nights, live music, football screenings). Run or oversee social media accounts and local advertising. Collaborate with influencers or loyalty schemes. Job Requirements: • Previous experience in a restaurant or shisha lounge environment is preferred, • Flexibility to work evenings and Working hours betweImmediate start

DOME is looking for a charismatic and kind Festival Chef to join our team at DOME. Our teams span six street food brands within an immersive, traveling food hall across two floors. Each quick-service food brand operates from its own converted kitchen unit and is run by a close-knit team of around 10 people. You'll be part of a smaller team focused on one brand, while also working alongside a larger, collaborative food hall team. DOME creates exciting, high-energy places where people come together, spanning nationwide festivals, meanwhile spaces on the Southbank, pop-ups, catering, and events across London, alongside our flag ship Truffle Burger restaurant in central London. We design, deliver, and operate vibrant, food-led destinations, working with our own in-house brands and a curated network of national and international partners. Our brands are quick-service and crowd-led, known for decadent, delicious and creative menus. By bringing together independent concepts under one roof, we create memorable, high-impact experiences that activate spaces and attract diverse audiences. Each summer, we take large teams on the road across the UK. Running experience-led food halls with our six in-house brands at some of the country's biggest and best-loved music festivals. What starts in London's street-food scene becomes a full season of life on the road alongside around 60 team members, moving city to city, building buzzing food spaces, and delivering high-energy service to huge crowds. Festival life is fast-paced and demanding, with long shifts and big volumes, but it's also hugely rewarding. You'll live and work closely with your team all summer, sharing camps, late nights, headline artists, crew access, and moments that turn into lifelong friendships. It's hard work, high adrenaline, and completely unforgettable — a season you'll still be talking about long after the final show ends. The Role: • Unit Operations: Support the safe, efficient day-to-day running of the unit by following opening and closing procedures and maintaining a clean, well-presented kitchen area., • Product & Service: Prepare and serve food to brand specs and standards, with strong menu knowledge, accurate product builds, and consistent quality, speed, and service., • Compliance & Safety: Follow food safety, health & safety, and waste procedures at all times, supporting correct storage, prep, service, and compliance requirements., • Team & Communication: Work positively within the team, complete required training and communicate clearly with supervisors on shift., • Stock, Costs & Systems: Follow par levels, portion control, stock rotation, and use company systems to reduce waste and support efficient operations. Benefits: • Growth, personal development and career opportunities in festivals and events, • Expert leadership and management training from some top providers, • Fun, friendly, casual and seriously experienced team, • Discount off food and drink at any of our events, festivals, pop-ups or restaurants, • Good quality uniform, • Bonus scheme for all team members - whatever your level Truffle Burger was founded in 2018. What began as a simple burger, trading from a van around London, grew into a cult favourite. The business has expanded from pop-ups, festivals, international collaborations and restaurants into a recognised brand with an ever increasing following. As we continue to grow our teams, projects, ideas and national and international presence, we stay true to what made Truffle Burger special from day one.

About the company: Established in 1975, Alara was the first cereal company in the world to be Organic certified. We followed this by also being the first company licensed by the Coeliac Society, the first certified by the Fair Trade Foundation and the first food manufacturer in the UK to achieve Zero Waste. The company is owned by Employee Owned Trust. Duties of the Logistics Officer: · Manage sales orders: enter incoming orders on the system, send confirmations, arrange delivery or collection · Answer customer queries · Order ingredients from contracts and external store · Arrange deliveries of incoming ingredients and book them in after careful review of details · Report damage deliveries to hauliers · Liaise with Production Manager to make sure that orders are dispatched on time · Help to keep the department organised, sort out issues · Manage online sales (EDI, dealing with online customers e.g. Amazon, answering online queries) · Updating prices on online stores · Stock reconciliation incl. external warehouses · Assist with new product development and sales · Working with in-house computer system Requirements: · Relevant degree is beneficial – Logistics, Business, Management or Operations · Relevant working experience, preferably in a busy logistics office, with a large degree of responsibility and decision making · Excellent problem solving skills · Fluent English · Computer literacy · Good numerical skills Benefits: · 28 days holiday including Bank Holidays · Tax free bonuses twice a year · Pension Scheme · Free Onsite Parking · Free breakfast available all day · Parties and friendly team Salary: £27,000 - £33,000 per annum depending on experience Hours: 08:00 – 17:00, Monday – Friday If you meet the requirements and feel that this Admin & Logistics Officer role is right for you then please send your CV

Role Purpose The Chef de Partie is responsible for delivering consistent food quality within a designated section, supporting the smooth running of the kitchen through strong preparation, organisation and teamwork. This role focuses on developing technical skills, building confidence and maintaining high standards, while contributing positively to the overall kitchen environment. The CDP plays a key role in ensuring that service runs efficiently and that guests receive a quality product every time. The “C” Principles The CDP lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Senior CDP / Junior Sous Chef / Senior Sous Chef / Head Chef Leadership Style & Core Behaviours A successful CDP consistently demonstrates: • Reliability – consistently delivers what is expected, • Willingness to learn – develops skills through feedback and experience, • Attention to detail – maintains standards in food and preparation, • Organisation – keeps their section clean and ready, • Positive attitude – contributes to a supportive team environment, • Resilience – performs effectively under pressure Key Responsibilities Section Responsibilities & Execution • Work within a designated section to support prep and service, • Follow direction from Senior CDP and Sous Chefs, • Ensure readiness for service through preparation and organisation, • Assist in maintaining smooth and efficient service flow Food Preparation & Quality • Prepare and cook food according to company recipes and standards, • Maintain consistency in portioning, cooking and presentation, • Ensure all dishes meet quality expectations before leaving the kitchen, • Follow instructions and specifications accurately Organisation & Kitchen Discipline • Maintain a clean, organised and well-stocked section, • Follow correct food storage, labelling and rotation procedures, • Support stock control and waste reduction practices, • Keep work areas tidy throughout service Compliance & Safety • Follow all food safety and health & safety procedures, • Maintain allergen awareness and correct communication, • Complete required checklists and records as directed, • Maintain high personal hygiene standards Teamwork & Communication • Communicate clearly with team members during prep and service, • Support colleagues and contribute to a positive working environment, • Ask for help or clarification when needed, • Follow instructions and feedback constructively What Success Looks Like in This Role • Consistent and reliable performance during prep and service, • Strong development of skills and confidence, • High standards of cleanliness, organisation and food quality, • Positive contribution to team culture, • Readiness to progress to Senior CDP

We’re excited to welcome an enthusiastic and dedicated Junior Sous Chef to our team at Boxcar Hyde Park. This is a fantastic opportunity for someone with strong restaurant and café experience who thrives in a fast-paced brunch environment and is looking to grow within a creative kitchen. At Boxcar, everything is made with care, from our freshly baked homemade pastries delivered daily to our seasonal kitchen menu that evolves throughout the year and keeps things exciting. We take real pride in everything that comes out of both our kitchen and our coffee machine, and we’re looking for someone who shares that same passion for quality, consistency, and hospitality. Working closely with our Senior Sous Chef, you’ll play a key role in the day-to-day running of a high-volume brunch venue while also gaining valuable exposure to the bakery side of the business. If you’re passionate about fresh food, seasonal ingredients, and delivering consistently high standards, we’d love to hear from you. What You’ll Be Doing • Assisting the Senior Sous Chef with daily kitchen operations, • Preparing and cooking brunch menu items to a consistently high standard, • Supporting ordering, stock rotation, and inventory management, • Maintaining excellent food hygiene, health, and safety standards, • Supervising and supporting junior chefs and kitchen porters, • Ensuring all kitchen sections remain clean, organised, and service-ready, • Monitoring food quality, presentation, and portion control, • Assisting with prep schedules and smooth service coordination during busy periods, • Contributing ideas for seasonal specials and menu development, • Helping minimise waste and maintain cost control targets, • Stepping into leadership responsibilities in the absence of senior chefs, • Learning and supporting the bakery side of the kitchen operation What We’re Looking For Our ideal candidate will: • Have previous restaurant and café experience within a busy kitchen, • Be confident running a high-volume brunch service, • Demonstrate strong leadership and communication skills, • Have a genuine passion for food, hospitality, and seasonal ingredients, • Understand food hygiene, health, and safety regulations, • Work well under pressure while maintaining high standards, • Be organised, proactive, and team-oriented, • Bring energy, creativity, and a positive attitude to every shift

We are currently seeking a reliable and hardworking individual to join our kitchen team as a Kitchen Porter. The Kitchen Porter will play a crucial role in maintaining cleanliness and organization in the kitchen, assisting with basic food preparation tasks, and supporting the overall efficiency of kitchen operations. Benefits & Rewards: Competitive Industry pay (based on salary & Tronc) A Management Career Development Programwhich includes online and practical assessments. Extra holiday allowance for length of service, up to 5 extra days after 5 years. 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. You can take your Birthday as a day off - Guaranteed! Access to discounts on 100s of retailers, health, entertainment, travel & more Guaranteed 20 hours minimum contract - Full Time Guaranteed 10 hours minimum contract - Part Time Responsibilities: Ensure cleanliness and sanitation of kitchen equipment, utensils, and work areas. Wash dishes, pots, pans, and other kitchenware. Assist in receiving deliveries and storing supplies in designated areas. Empty rubbish bins and dispose of waste in designated waste areas. Support kitchen staff by performing basic food preparation tasks, such as peeling vegetables or portioning ingredients. Ensure chemicals and cleaning equipment are continuously stocked, i.e. blue roll & sanitizer. Requirements: No previous experience is required, although experience in a kitchen environment is preferred. Ability to work efficiently in a fast-paced environment. Ability to lift and carry heavy objects and stand for extended periods. Good level of Health & Safety knowledge. Good communication and teamwork skills.

About Blank Street At Blank Street, we're building the defining food and beverage brand of our generation. We believe the little moments that shape your day are often the most important ones, and they deserve to be special. Over the last five years, we've been crafting a unique menu, designing distinctive spaces, and building a hospitality experience around one vision: turning everyday moments like your morning coffee or afternoon matcha into a daily luxury. It all starts with our people and their commitment to make magic happen each and every day. Sound like you? Keep reading. Who You Are We're looking for someone who is equal parts hospitality-first operator and entrepreneur. As a hospitality-first operator, you hold yourself to a higher standard than anyone would ask of you, and coach the team in the same way. You obsess over the details, thrive in high-volume environments, are passionate about our products and, above all, care about delivering genuine moments of connection. As an entrepreneur, you love building from scratch: hiring a team, setting a culture, opening the doors, and figuring out how to raise the bar from there. We're still building Blank Street as we go, and we look for people who are excited to build it with us. What You'll Own Hospitality Leader • Own every drink that leaves your store. Crafted to perfection, every time., • Keep your store immaculate, front and back of house., • Lead from the front and set the pace of every shift by jumping in where it matters most People Leader • Own recruitment and hire only the highest-potential talent., • Train your team to become exceptional Blank Street baristas., • Nurture the next generation of Blank Street leaders, while ensuring those here for the shorter term feel developed and invested in., • Build a connected, engaged team through a welcoming environment and thoughtful team events. PnL Owner • Design each shift by station with precision, balancing labour productivity with demand., • Oversee inventory, ordering, and waste with discipline., • Spot and execute tactical levers to drive store sales. Change Maker • Lead rollout of new initiatives in your store(s). Land the "why" and "how" with your team, driving real adoption and enthusiasm., • Propose and test new ideas. Collaborate with your OM and HQ to pilot and refine Who are you • 2+ years of experience leading operations in high-growth hospitality/consumer brands, • Experienced hospitality manager with a background in high-volume environments., • Proven ability to build, train, and lead a team from the ground up., • Strong P&L understanding, from labour planning to inventory management., • Hands-on and highly action-oriented., • Genuine passion for coffee, matcha, and delivering great customer experiences Benefits & Perks • Private health and dental insurance, • 25 days of annual leave (on top of bank holidays), along with an additional paid day a year 'to start something extraordinary' ✨ and pursue a passion, • A salary sacrifice scheme to spend on Cycle to Work, bike subscriptions, pensions and medical, • Access to 1Rebel off-peak classes at the sites near our office, for free!, • Exclusive access to our coveted Regulars program – yes, that means free coffee, matcha and more! ☕️✨, • Great culture with regular team events

Are you passionate about pizzas? Do you have what it takes to join a dynamic team in our pizza and cocktail bar? We are seeking an experienced and team-oriented individual to join us as a Pizza Chef. Responsibilities: Prepare and cook gourmet pizzas, ensuring high quality and consistency Assist in organizing and maintaining the kitchen, including inventory management and food stock rotation Collaborate with the Head Chef and other team members to create new pizza recipes and develop innovative ideas Monitor food levels and ensure efficient use of ingredients to minimize waste Adhere to all health and safety regulations, maintaining a clean and organized work environment Contribute to a positive and energetic atmosphere, working collaboratively with the team to provide exceptional service to our customers Requirements: Proven experience as a Pizza Chef, with a strong knowledge of dough stretching, pizza topping, and oven management Ability to work well under pressure and in a fast-paced environment, maintaining consistency and quality during busy periods Knowledge of different types of pizzas and various cooking techniques is essential Excellent communication skills and the ability to work effectively as part of a team Strong organizational and time management skills, with attention to detail Positive and energetic attitude, with a willingness to learn and develop new skills Flexible availability, including evenings and weekends If you possess the desired skills and qualifications and are excited about joining our new venture, we would love to hear from you. In return, we offer a competitive salary, a supportive working environment, and opportunities for growth and development. We look forward to welcoming a talented and enthusiastic Pizza Chef to our team in Hackney Wick!

Maset is a contemporary French-Mediterranean restaurant in the heart of Marylebone, inspired by the sun-soaked cuisine of southern France and the wider Mediterranean coast. Our menu celebrates seasonal ingredients, refined yet relaxed cooking, and warm hospitality, with dishes designed for sharing and long, convivial meals. Combining elegant interiors with a vibrant neighbourhood atmosphere, Maset offers a modern dining experience rooted in flavour, simplicity, and timeless European charm. The Role We are looking for a passionate and skilled Chef de Partie to join our kitchen team at Maset. This is an exciting opportunity for a chef who enjoys refined, ingredient-led cooking and wants to be part of a professional and ambitious team focused on delivering exceptional food and hospitality. Working closely with the Sous Chef and Head Chef, you will take responsibility for your section, ensuring high standards of preparation, presentation, and consistency throughout service. Chef requirements • Run and manage your section during prep and service, • Prepare and present dishes to a consistently high standard, • Maintain cleanliness and organisation within your section, • Ensure compliance with food safety and hygiene standards, • Support junior chefs and work collaboratively with the wider kitchen team, • Assist with stock rotation, waste control, and daily mise en place, • Contribute to a positive and professional kitchen culture, • Previous experience as a Chef de Partie or strong Commis Chef in a quality restaurant, • Passion for French and Mediterranean cuisine, • Strong attention to detail and pride in presentation, • Ability to work efficiently in a fast-paced environment, • Positive attitude and strong work ethic, • Team-oriented mindset with good communication skills, • A genuine passion for hospitality and seasonal cooking

Made in Italy and La Mia Mamma are looking for an experienced and passionate Head Pizza Chef to lead our pizza section across our vibrant and authentic Italian restaurants in South West London. Our restaurants are located in: Clapham Junction – SW11 1NP Chelsea – SW3 5EL Notting Hill – W11 2ES Hollywood Road – SW10 We pride ourselves on using high-quality ingredients, traditional Italian techniques, and delivering warm, genuine hospitality. We are now looking for a strong and reliable Head Pizza Chef who can lead by example and help maintain the highest standards across our kitchens. Key Responsibilities: • Leading and supervising the pizza section during service, • Ensuring consistency, quality, and presentation standards at all times, • Training and supporting junior pizza chefs and kitchen staff, • Managing stock levels, ordering, and reducing waste, • Maintaining excellent food hygiene and health & safety standards, • Working closely with the kitchen team to ensure smooth daily operations What we’re looking for: • Proven experience as a Head Pizza Chef in a busy restaurant environment, • Strong knowledge of traditional pizza preparation, • Experience using traditional pizza ovens and professional kitchen equipment, • Leadership skills with the ability to motivate and manage a team, • Excellent organisational and time management skills, • A positive attitude and strong work ethic, • Flexibility to work evenings, weekends, and busy shifts, • You must have the legal right to work in the UK If you are a passionate and experienced pizza professional looking to join a growing and supportive team, we would love to hear from you.

Experienced Chef – Immediate Start The Butcher Grill – Tooting Market 📍 Tooting High Street, London 🕒 Full-time 💰 Competitive pay (based on experience) 🚀 Immediate start available About the role Butcher Grill is looking for an experienced Chef to join our fast-paced charcoal grill kitchen. This is a hands-on role for someone confident, organised, and used to working under pressure. Key responsibilities Working on a busy grill section (meat-focused menu) Ensuring high food quality and consistency Maintaining hygiene, food safety & cleanliness standards Supporting the kitchen team during peak service Managing prep, stock rotation and waste control What we’re looking for Proven experience as a Chef (essential) Experience with grill / meat cooking is a big plus Able to work fast and stay calm under pressure Reliable, punctual, and professional Legally eligible to work in the UK Available to start immediately What we offer Stable full-time position Competitive salary based on experience Busy, established venue with strong weekly turnover Opportunity to grow with the business 📩 Apply now – message with your CV and availability.

As Sous Chef, you will be second‑in‑command to the Head Chef and play a key part in the smooth running of our kitchen. You will help deliver consistent, high‑standard dishes every service, support with menu development and ensure our kitchen runs efficiently, safely and to the highest hygiene standards. Key responsibilities: • Assist the Head Chef with day‑to‑day kitchen operations and organisation • Prepare, cook and present dishes to our exact recipes and standards • Supervise, train and support junior chefs and kitchen assistants • Control stock, reduce waste and manage food costs • Ensure full compliance with food safety, health & safety and hygiene regulations • Step up to lead the kitchen and run full services when the Head Chef is off • Help create new dishes and update seasonal menus What we’re looking for: • Proven experience as a Sous Chef, Chef de Partie or similar role in a professional kitchen • Strong knowledge of cooking techniques, ingredients and food presentation • Good understanding of food safety and hygiene standards (Level 2/3 desirable) • Ability to work well under pressure, lead a team and stay organised during busy services • Reliable, hard‑working and passionate about great food • Flexible approach to working hours, including evenings and weekends

Bacchanalia, situated in Berkley Square in Mayfair, is a culinary haven celebrated for its avant-garde approach to gastronomy, elegant ambiance, and commitment to culinary mastery. As a beacon of innovative dining, Bacchanalia offers a curated experience that fuses creativity with timeless elegance that is inspired by the ancient Greco-Roman feasts of old. Walking inside transports you to another world as you are surrounded by dazzling statues designed by Damien Hirst, as well as 2,000-year-old pieces. We are currently seeking a dedicated and proficient Night Cleaner to join our esteemed Kitchen team. As a Night Cleaner, you will play a vital role in maintaining cleanliness and order in the Kitchen, supporting the culinary team in delivering a seamless dining experience. If you have a strong work ethic, are committed to cleanliness, and are eager to contribute to the success of a high-end restaurant, we invite you to be a key player in the Kitchen at our amazing restaurant. Key Responsibilities: • Ensure the cleanliness of all kitchen equipment, utensils, and dishes., • Wash and sanitize pots, pans, and other kitchen tools., • Assist in the general cleaning of kitchen surfaces and floors., • Collect and remove kitchen waste and recycling., • Support the culinary team with basic food preparation tasks., • Maintain a clean and organized workspace., • Follow health and safety guidelines. Requirements: • Previous experience as a Night Cleaner in a similar role is advantageous but not required., • Strong work ethic and the ability to work in a fast-paced environment., • Basic understanding of health and safety practices., • Ability to lift and move heavy items., • Experience working with cleaning equipment like a decarbonizer, steamers, and more. Benefits: -30% Dining discount across our Caprice restaurants (excluding Scott’s Mayfair), The Ivy Collection & Bill’s -Access to early pay, savings tools & financial coaching via Wagestream -Enhanced maternity & paternity leave -Cycle to work scheme and refer-a-friend bonuses up to £1,000 -English language classes, length of service awards & employee recognition bonuses -Private medical and life insurance for senior leaders, life insurance for head office employees -Employee Assistance Programme -Plus, a structured pension scheme with employer contributions Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognised, valued, and encouraged

Urban Greens is an innovative salad concept dedicated to redefining perceptions of salads by using only the freshest and most delectable ingredients to create the finest salads in London. We are seeking enthusiastic and positive team members who are outgoing, detail-oriented, and enjoy solving problems with a smile. Key Responsibilities: • Extend a warm welcome to guests, ensuring a positive experience., • Share your food knowledge to assist guests in making informed choices., • Efficiently handle payment transactions., • Manage stock effectively to minimize waste and report any shortages., • Maintain a high standard of cleanliness and order in your designated area, adhering to daily cleaning schedules., • Uphold professional standards in appearance, uniform, punctuality, and conduct., • Safely store and rotate deliveries using the First-In, First-Out (FIFO) method., • Prepare salads accurately and to specifications. Your Benefits Include: • A generous 50% discount at any Urban Greens location., • Enjoy a complimentary meal during your shift., • Uniforms are provided., • Benefit from 28 days of annual leave., • Choose between full-time or part-time positions, all secured with permanent contracts., • Opportunities to acquire new skills and thrive, with endless possibilities for career promotions.

Chef De Partie– NEW OPENING As a CDP , you will run a section within the kitchen and support the delivery of consistent, high-quality food. Key Responsibilities • • Running your section during prep and service, • • Ensuring consistent food quality and presentation, • • Supporting and mentoring junior chefs, • • Maintaining hygiene, safety, and organisation, • • Supporting stock and waste control, • Able to work rotating shift patterns which includes earlies (6am starts) and lates finishing at 10pm About You • Minimum 3 years’ experience in a professional kitchen, • Experience as a Demi CDP, • Passion for produce-led cooking, • Strong organisation and attention to detail, • Calm and team-focused approach Salary & Benefits • up to £15 per hour plus service charge (tronc-based system), • Industry-leading staff perks Equality Statement Buvette London is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

General Manager Pop-Up Location: Shoreditch, London Company: Junkies Employment Type: Full-Time About Junkies Junkies hits different. We're a pastry business, but not as you know it. With a fast-paced, design-led concept built around indulgence, precision, and experience, we are not trying to replicate traditional hospitality we are building something sharper, and operationally disciplined behind the scenes. Our success depends as much on smart execution as it does on strong commercial traction. This will be our first standalone site and sets the operational and commercial precedent for everything that follows. Our upcoming Shoreditch pop-up is a 3 month performance phase. Its objective is clear: The site must be operating at or above site-level breakeven on a consistent basis with systems that allow the business to operate without regular founder involvement. The Product & Model Junkies is a mono-product operation. One SKU. One price. All day. That simplicity is intentional it reduces complexity, tightens training, and makes the operation highly measurable. But it also raises the performance bar: with a single product, outcomes are driven by execution quality and operational control. There’s nowhere to hide behind menu variety. The commercial and operational levers are clear: • Throughput and queue conversion during peak windows, • Production planning to protect freshness while minimising waste, • Labour deployment matched tightly to demand by hour, • Quality consistency at speed every unit to standard, every time, • Operational flow designed for repeatability, not heroics This model rewards operators who can run a clean, disciplined system: tight prep, tight handoffs, tight reporting and who understand that growth only matters if it improves contribution. The Role This role is focused on making the Shoreditch pop-up economically successful within three months. You will own site-level contribution not just revenue. That means taking responsibility for revenue performance, labour efficiency, waste control, throughput, and operational clarity. You must be commercially sharp enough to grow revenue intelligently, but disciplined enough to prioritise what improves contribution rather than just top-line sales. This is not a role for someone who simply follows established playbooks you will be expected to refine, build, and implement better ways of operating as we scale. This is not a lifestyle store manager role. This is a performance mandate. What Success Looks Like (By End of Month 3) • The site is operating above breakeven, covering all fixed costs, • Labour and waste are controlled within agreed targets, • Peak-hour throughput is optimised, • The business runs without regular founder input, • Clear systems and reporting are in place, • Growth initiatives improve overall contribution not just activity, • Clear weekly reporting of revenue, labour %, waste %, and contribution It is our intention that the pop-up phase leads directly into our own store, but this is based on meeting defined financial and operational objectives. Core Responsibilities1. Economic Ownership (Primary Focus) • Own weekly site-level P&L, • Monitor and manage contribution, not just revenue, • Own and oversee local marketing and sampling campaigns, structured and measured against contribution impact, • Align labour scheduling to hourly demand patterns, • Control waste through disciplined production planning, • Improve revenue per labour hour, • Optimise peak trading windows 1. Operational Discipline • Translate brand standards into practical, repeatable ways of working, • Maintain consistent product quality and service execution, • Responsible for timely re-ordering of ingredients and materials, • Build and document simple, repeatable SOPs, • Identify friction and remove it quickly, • Ensure operational resilience when founders are not present, • Keep systems lean and scalable 1. Commercial Intelligence • Increase revenue without destabilising cost structure, • Improve AOV and conversion through structured experimentation, • Evaluate new channels (wholesale, B2B, collaborations) through a contribution lens, • Prioritise initiatives that strengthen the core site before expanding complexity You understand that revenue growth only matters if it improves contribution. 1. Team Leadership • Lead, coach, and structure the team to deliver fast, accurate, high-energy service, • Set clear performance standards, • Develop accountability and clarity in scheduling, • Maintain high energy without sacrificing discipline Who You Are • Commercially rigorous you think in contribution, not just sales, • Comfortable working autonomously and taking full ownership of outcomes, • A builder as much as an operator; you improve and create systems rather than just maintain them, • Analytical comfortable being measured against financial targets, • Structured under pressure you respond with data, not reaction, • Solution-oriented you present options, not just problems, • Disciplined in prioritisation you don’t chase growth for its own sake, • Motivated by developing relationships and channels that strengthen site contribution, • Reporting by default you provide clear, concise summaries of relevant business metrics You likely have experience in retail, hospitality, or food environments where margins matter and throughput is critical. Experience • Experience developing commercial accounts, partnerships, or local business channels is highly valued, • Demonstrated ability to improve processes and implement structure in growing environments, • Strong organisational and analytical skills with understanding of how operations drive financial results, • Familiarity with POS, inventory systems, and scheduling tools What This Role Is • A high-accountability operational leadership position, • A commercially driven site management role, • A chance to shape how Junkies operates as it scales, • A full-time role with performance-aligned objectives What This Role Is Not • A pure sales position, • A passive store manager role, • A high-cadence event marketing job, • A 'grow at all costs' expansion role Compensation Competitive base salary. Performance-based incentive aligned to clear financial objectives. We reward contribution and operational excellence. How to Apply Send your CV and a short note explaining: • A time you improved contribution, not just revenue, • A time you identified and fixed operational leakage, • How you prioritise growth vs discipline

About Us La Maison Ani is a luxury dining destination in the heart of Mayfair, London, offering an elevated culinary experience with Mediterranean influences and a contemporary Parisian touch. Known for elegant cuisine, exceptional service, and a vibrant atmosphere, we are looking for a talented Junior Sous Chef to join our culinary team and support our mission of delivering world-class dining to our guests. The Role As Junior Sous Chef, you will work closely with the Sous Chef and Head Chef to ensure the highest standards of food quality, presentation, and hygiene across the kitchen. You’ll play a key supporting role in leading sections of the brigade, overseeing day-to-day operations, and assisting with menu execution, inventory management, and maintaining cost controls. This is a hands-on role where your creativity, organisation, and ability to thrive under pressure will shine. Key Responsibilities • Support the Sous Chef and Head Chef in overseeing kitchen operations., • Ensure consistent delivery of exceptional dishes, maintaining portion control and minimising waste., • Assist with menu planning, costing, and stock control., • Uphold HACCP, food safety, and hygiene standards at all times., • Train, motivate, and support junior chefs to perform at their best., • Maintain a safe, clean, and well-organised kitchen environment., • Contribute to a positive and collaborative team culture. About You • Culinary degree or equivalent professional experience (2+ years in a junior/senior chef role or strong line chef experience with leadership exposure)., • Strong knowledge of kitchen sections and core cooking techniques., • Excellent organisational skills and the ability to work in a fast-paced, high-pressure environment., • Basic financial awareness and computer literacy (procurement systems, Microsoft Office)., • Food hygiene certification at intermediate level or above., • A proactive, hands-on team player who leads by example and is eager to grow. What We Offer • Competitive salary package., • Clear opportunities for career progression within Fundamental Hospitality., • A dynamic, creative, and supportive working environment., • Staff benefits and dining discounts across our venues. If you are passionate about creating exceptional food, developing your leadership skills, and want to be part of one of London’s most exciting dining destinations, we’d love to hear from you. Apply now and take the next step in your culinary journey with La Maison Ani.

Chef de Partie – All Day Dining Italian Restaurant Kings Cross Located in the heart of Kings Cross is our all-day dining eatery Spagnoletti. Our Italian inspired restaurant aims to create quality dishes from humble ingredients that honour the authentic Italian cuisine. We are looking for an experiences Chef de Partie experienced with fresh and seasonal produce and acquainted with Italian/Mediterranean cuisine to work alongside the team. The CDP will be responsible for preparing, cooking, and presenting dishes within the company standard and concept, ensuring all standards are met as well as following food hygiene and health and safety rules. The Chef de Partie will help the sous chef and head chef develop new dishes and menus, will work alongside the rest of the brigade, and communicate efficiently with the entire team, included front of house. The candidate will also monitor position and waste control to maintain profit margins and will be extremely well organised, always keeping the station extremely clean. The ideal candidate will: • Be a team player., • Flexible in their working hours., • Ensure standards are met as well as follow food and hygiene guidelines., • Always keep the station extremely clean., • Supervise their work to ensure all standards are being met., • Contribute to the ethos and missions of the company. If you are looking for a forward thinking, contemporary, and genuine company, then look no further. Apply now to begin your journey with us.

Location: Kew Village Start Date: Immediately Salary: Competitive, hourly rate About Us: A fresh culinary chapter is beginning in the heart of Kew. We are an ambitious new opening focusing on a vibrant brunch service by day and a sophisticated small plates menu by night. Our mission is to blend artisanal ingredients with creative flair in a high-energy, beautiful space. We are building our founding kitchen team from the ground up, and we know that a flawless service starts with a brilliant kitchen porter. The Role: Kitchen Porter We are looking for a reliable, hard-working, and motivated Kitchen Porter to join our founding team. As the backbone of our kitchen, you will play a vital role in launching this new concept. You will work in a supportive, fast-paced environment where your hard work is truly valued, helping the chefs keep the service running seamlessly. Key Responsibilities: • Cleanliness and Hygiene: Maintain the highest standards of cleanliness across the wash-up area, kitchen workstations, and food storage zones., • Equipment Care: Operate the dishwasher efficiently and hand-wash delicate kitchen and front-of-house equipment., • Food Prep Support: Assist the chef brigade with basic food preparation (such as peeling vegetables and organising ingredients) during quieter periods., • Stock and Organisation: Help accept and organise daily fresh produce deliveries, ensuring correct storage and stock rotation., • Waste Management: Manage food waste and recycling disposal in line with kitchen protocols., • Health and Safety: Adhere to all kitchen hygiene, safety regulations, and chemical handling guidelines. Requirements: • A reliable, proactive team player with a strong can-do attitude, which is essential for a brand-new opening., • Ability to work efficiently and stay calm under pressure in a fast-paced environment., • Good communication skills and a willingness to learn., • Local to Kew or the surrounding Richmond areas is highly preferred., • Previous experience in a kitchen or hospitality environment is a plus, but full training will be provided for the right candidate. Why Join Us? • Growth and Progression: Be part of a brand-new launch. We value hard work and actively prioritise internal promotion. If you want to learn and progress into a kitchen commis role in the future, we will support you., • Environment: A supportive, professional, and friendly workplace where the kitchen porter is treated as an essential part of the team., • Balance and Rewards: Competitive pay, a share of the service charge, and a focus on building a sustainable, respectful team culture.

Chef de Partie Position at The Waterway We are seeking a passionate and highly motivated Chef de Partie to join our team at The Waterway. About Us The Waterway has established itself as one of the best local pubs in Maida Vale and is part of the First Restaurant Group collections. Our menu focuses on delivering classic and modern European dishes using fresh ingredients. Benefits You Will Enjoy: - A 30% discount on your entire bill, including drinks, when dining at any of our restaurants, pubs, or rooms across the Group - A recommend-a-friend scheme - Staff recognition and incentives - Access to Wagestream - Exciting training opportunities - Meals during shifts, cash tips, and provided uniforms - 28 days of holiday Responsibilities of the Chef de Partie: - Manage a specific section of the kitchen and report to the Sous Chef - Prepare, cook, and present high-quality dishes within your section - Place orders, receive goods, and store them safely - Assist the Head Chef and Sous Chef in creating menu items, recipes, and developing new dishes - Prepare meat and fish - Help manage health and safety standards - Support food hygiene practices - Train and manage any Commis and Demi chefs, serving as a role model - Monitor portion control and waste management - Oversee the maintenance of kitchen and food safety standards Requirements: - A minimum of 2 years of experience as a Chef de Partie This is a full-time position with an immediate start available. Job Types: Full-time, Part-time, Permanent Salary: £14 - £15.00 per hour (based on experience)

We’re excited to welcome an enthusiastic and dedicated Junior Sous Chef to our team at Boxcar Hyde Park. This is a fantastic opportunity for someone with strong restaurant and café experience who thrives in a fast-paced brunch environment and is looking to grow within a creative kitchen. Working closely with our Senior Sous Chef, you’ll play a key role in the day-to-day running of a high-volume brunch venue while also gaining valuable exposure to the bakery side of the business. If you’re passionate about fresh food, seasonal ingredients, and delivering consistently high standards, we’d love to hear from you. What You’ll Be Doing • Assisting the Senior Sous Chef with daily kitchen operations, • Preparing and cooking brunch menu items to a consistently high standard, • Supporting ordering, stock rotation, and inventory management, • Maintaining excellent food hygiene, health, and safety standards, • Supervising and supporting junior chefs and kitchen porters, • Ensuring all kitchen sections remain clean, organised, and service-ready, • Monitoring food quality, presentation, and portion control, • Assisting with prep schedules and smooth service coordination during busy periods, • Contributing ideas for seasonal specials and menu development, • Helping minimise waste and maintain cost control targets, • Stepping into leadership responsibilities in the absence of senior chefs, • Learning and supporting the bakery side of the kitchen operation What We’re Looking For Our ideal candidate will: • Have previous restaurant and café experience within a busy kitchen, • Be confident running a high-volume brunch service, • Demonstrate strong leadership and communication skills, • Have a genuine passion for food, hospitality, and seasonal ingredients, • Understand food hygiene, health, and safety regulations, • Work well under pressure while maintaining high standards, • Be organised, proactive, and team-oriented, • Bring energy, creativity, and a positive attitude to every shift What We Offer We believe in rewarding and supporting our team members. Here’s what you can enjoy: • Group dining discounts across our venues, • Team incentives and staff trips to celebrate successes, • Staff meals and refreshments during shifts, • Staff referral programme, • Early access to earned wages through Stream

DOME is looking for a charismatic and kind Bar Manager to join our festival team! DOME is an immersive, travelling food hall experience spanning two floors and six exciting food and drink brands. Each quick-service food and bar concept operates from its own converted unit and is powered by a close-knit team, while also being part of a larger collaborative food hall environment. Working alongside the cult-favourite brand Truffle Burger, we deliver high-energy hospitality experiences across festivals, events, pop-ups and restaurants. We're looking for a passionate and experienced Bar Manager to lead from the front and help create exceptional guest experiences. The Role As Bar Manager, you'll oversee the day-to-day running of the bar operation, ensuring outstanding service, strong team leadership and smooth operational performance in a fast-paced festival and events environment. You will: • Run the bar operation end-to-end, overseeing daily service, standards, safety and site performance, • Lead busy service periods with confidence while maintaining exceptional drink quality and guest experience, • Build, train and motivate a positive, high-performing team through strong communication and leadership, • Maintain excellent cleanliness, organisation and stock management across all bar areas, • Ensure all licensing, health & safety and event regulations are followed, including age verification procedures, • Manage stock, labour and suppliers to control costs, reduce waste and improve efficiency, • Drive product and service excellence while acting as a positive ambassador for the DOME brands, • Work collaboratively with event teams, suppliers and management to deliver smooth operations, • Support recruitment, training, performance management and team development, • Create an inclusive, respectful and energetic workplace culture Benefits * Growth, personal development and career opportunities in festivals and events • Expert leadership and management training from top industry providers, • Fun, friendly, casual and seriously experienced team, • Discounts across our events, festivals, pop-ups and restaurants, • High-quality uniform provided, • Bonus scheme available for all team members — whatever your level About Truffle Burger Founded in 2018, Truffle Burger began as a simple burger concept trading from a van around London and quickly became a cult favourite. From pop-ups and festivals to international collaborations and restaurants, the brand has grown into a recognised name with an ever-increasing following. As we continue to expand our teams, projects and international presence, we remain committed to the quality, creativity and hospitality that made Truffle Burger special from day one.

Summary: As part of the Housekeeping team, the Assistant Housekeeping Manager is proactively anticipating every guest’s needs and expectations. Assistant Housekeeping Manager must possess outstanding hospitality, communication and organizational skills in addition to effective decision-making abilities. Paying keen attention to detail, he/she is held fully accountable for the quality of their guests’ experience in Staterooms and public areas. Furthermore, Assistant Housekeeping Manager is responsible for the operational management of all Housekeeping functions for top suites/lofts, assigned decks and daily operational aspects and the cleaning activities of public/crew areas including the pool deck. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Responsible for meeting or exceeding all KPIs that are directly influenced by this role. 2. Ensures ROYAL WAY, Safety, Environmental and other company policies and standards are consistently maintained. 3. Maintains constant front-of-house presence and utilizes the stateroom/suite inspection processes in accordance with company standard operating procedures. 4. Ensures staterooms/suites and Lofts (Oasis/Quantum class only) are maintained to brand standards, including cleanliness, maintenance, presentation, collateral, and general set up standards for daytime and evening/turndown service. 5. Oversees the Bell station during peak times and when scheduled in accordance with company standard operating procedures. Ensures feedback is delivered in constructive and appropriate manner with emphasis on positive reinforcement. 6. Supervises all cleaning processes in the public/crew areas and at the Pool Deck. Inspects cleaning preparation to maintain quality standards and sanitation regulations about public areas. Monitors the care, use and maintenance of all equipment, machinery, supplies, etc. 7. Works in conjunction with Housekeeping Manager to Supervise and monitor luggage handling process for smooth Embarkation and Disembarkation process. 8. Directs, coaches, supports, supervises, and evaluates (in conjunction with the Assistance Executive Housekeeper/ Executive Housekeeper) the performance of all direct reports. 9. Manages the assignment of duties, responsibilities, and workstations to his/her staff. Observes and evaluates staff and work procedures to ensure quality standards and services are met. 10. Presents any overtime needs to Executive Housekeeper for a final approval. 11. Collaborates with the Housekeeping Manager and Executive Housekeeper to review the requirements of the day’s schedule. 12. Provides prompt inputs/ feedback to Housekeeping Administrator to update the guest log. To ensure all guest issues are recorded and resolved in a timely manner. 13. Will host a daily pre-shift meet with direct reports to review the upcoming day, any changes and/or revisions to programming based on itinerary, and weather conditions. 14. Will be responsible for auditing crew timecards. 15. Attends meetings, training activities, courses and all other work-related activities as required. 16. Is responsible for conducting daily inspections in the areas assigned. 17. Is responsible for filling out performance evaluations. 18. Responds to guest concerns in a considerate, professional, and positive manner by showing empathy and listening actively. Takes ownership of guest concerns, by following-up and ensuring complaints are resolved to the guest’s satisfaction. 19. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries. 20. Responsible for Sanitation Logs and SQM Logs. 21. Achieving ratings/targets that are set by the company. 22. Perform inventories of linen, amenities etc. once a month or as often as needed. 23. Conduct /oversee on-the-job trainings with new hire subordinates or employees on cross training. 24. Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. 25. Creates and submits requisitions, views requisition estimates for product replacements, supplies, purchases, etc. and forwards to the Executive Housekeeper for final approval. 26. Conducts constant workstations/locker inspection to ensure items are correctly stored to minimize deterioration and waste. 27. Provides first line supervision to ensure speed and accuracy of services in accordance with The Royal Way.

We are an exciting new restaurant opening in London and we're looking for talented, passionate individuals to join our kitchen team! PASTRY CHEF Full Time: 40 hrs/week | Part Time: 20–25 hrs/week Salary: £13.50/h plus service charge Responsibilities: • Design and create high-quality desserts and pastries, • Ensure consistency and beautiful presentation on every plate, • Manage pastry section stock and minimise waste, • Support and mentor junior kitchen staff Requirements: • Proven experience as a Pastry Chef in a restaurant or hotel, • Culinary/pastry qualification (desirable), • Creative flair and strong attention to detail, • Knowledge of allergens and dietary requirements WHAT WE OFFER • Competitive salary or hourly rate depending on experience, • Staff meals on shift, • Friendly, supportive team environment, • Creative freedom and career growth opportunities, • Part-time roles with potential to go full-time We can't wait to hear from you!

Summary: The Executive Housekeeper is a critical member of the shipboard management team, responsible for the management of all Housekeeping functions and team members onboard. The Executive Housekeeper possesses a dynamic outgoing demeanor with a passion for ‘Delivering the Wow’ through exceptional service while demonstrating exemplary leadership skills. He/she continually strives to exceed hospitality industry cleanliness and presentation standards, while ensuring complete guest and team satisfaction. He/she establishes and maintains a positive working environment of transparency, fairness and consistency, with clear performance expectations and open and frequent communication. He/she focuses on operational goals where training, leadership development and recognizing overall team performance are paramount. Leading by example and from the front of the house, the Executive Housekeeper instills an environment where team members are enabled to deliver exceptional customer service to our guests through flawless and cons Essential Duties and Responsibilities 1. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This applies to physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas. 2. Ensures cleanliness, maintenance and presentation standards are managed to brand standards in all Housekeeping areas, including all guest staterooms and balconies, guest corridors, officer cabins, laundry, lockers and storage areas in both the front and back of house. Spends at least 50% of working day in front-of-house operations to set tone and oversee inspection processes, ensuring feedback is delivered in constructive and appropriate manner with emphasis on positive reinforcement. Ensures all administrative and back of house functions are completed on time, accurately and are maintained to standard. 3. Reports to the Hotel Director and takes an active role in all hotel division activities. Educates fellow division heads on cleanliness standards. Establishes himself/herself as a content expert on all Housekeeping and cleanliness related matters. Develops and maintains strong rapport and frequent communication with the Facilities Manager, the Deck Department and Marine Department to ensure timely completion of ongoing and preventative maintenance in an organized and well planned manner. Provides preventative maintenance reporting to enable maintenance to be planned and executed appropriately to improve stateroom, balcony and corridor appearance. 4. Responsible for leading, motivating and coaching a team of empowered individuals who will strive to deliver exceptional guest service, taking ownership and accountability for reacting to guest feedback and requests effectively and efficiently. Responds to guest complaints and concerns in prompt, empathetic, and customer centric manner, ensuring appropriate resolution and using every guest issue as an opportunity to coach and mentor the Housekeeping management and team. Executive Housekeeper will permanently resolve recurring service failures through root cause analysis and effective problem solving techniques. Practices sound business sense in an ethical manner at all times. Enforces and assists shipboard senior management team in facilitating the ‘Guest Conduct Policy’. 5. Mentors, develops and provides both classroom-style and on-the-job training to team members to strengthen their current performance and preparation for succession planning. Demonstrates strong ability to coach and develop team members on effective problem resolution skills and aptitudes. Ensures team communication is maintained at highest levels, through activities such as morning line up, etc. to constantly keep team informed and aware of relevant information. Evaluates and tracks development on an individual and team level, ensuring every team member receives frequent, open and honest feedback about his/her performance, individual strengths and improvement opportunities. Reviews and ensures compliance with the training matrix for all positions. 6. Oversees, coordinates, and administers the Housekeeping Division schedule in conjunction with the shoreside support group. Actively identifies and monitors the scheduling needs of the Housekeeping division. Demonstrates aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the ship. Collaborates with CTI or other designated company to ensure Laundry staffing needs are constantly maintained and planned for. Is able to identify skill sets in individuals for succession planning for fleet-wide Housekeeping operations. 7. Effectively manages all Laundry Operations onboard ensuring that the Laundry Master has all necessary skills, training, tools, information and support to enable delivery of services and products flawlessly and on a consistent basis. Ensures all laundry equipment is maintained in good working order and advance planning is put into place to ensure that long-term equipment needs are met. Maintains an accurate inventory of all linen, terry, crew linens and other items par levels, ensuring that at all times purchases are made to maintain sufficient par to meet the business demands. Ultimately ensures that the quality of all linen items serviced for the ship along with guest and crew items are up to the required presentation standards. Reviews regularly the quality control and discard sheets and provides root cause analysis. Completes daily walk through of the laundry operation and completes a formalized laundry inspection each week with the Laundry Master. 8. Actively manages and reviews yearly budgets for Housekeeping and Laundry cost centers/expenses (e.g. consumable and replaceable items) and revenue streams (e.g. laundry, floral cart, tuxedo program, etc.). Maintains appropriate cleaning costs and monitors consumption, storage and supply orders placed to minimize waste. Prepares financial operational business plan to enhance the overall business performance of the division. Applies strategic planning to identify business efficiencies within the division’s cost center supporting company targets and goals, and seeking ways to promote revenue streams. 9. Leads division in taking a proactive approach to achieving and exceeding quantitative and qualitative goals and targets set for Housekeeping guest satisfaction ratings, GOLD Anchor Quality Reviews, employee satisfaction scores, Public Health inspections and audits, and Housekeeping Operational Reviews. Reviews and acts upon audit findings and guest feedback, ensuring team are trained and educated appropriately to prevent recurrences. Responsible for achieving objectives as defined by the balanced scorecard metrics ensuring that all company initiatives and other priorities as communicated by senior management are positively supported. 10. Maintains and communicates current knowledge of all ship’s regular events and special functions in order to provide guests and housekeeping team with accurate and updated information. 11. Comprehensive knowledge of cleaning practices, procedures, equipment and materials. Ensures cleaning equipment and supplies are maintained and that all team members are adequately trained to ensure proper and effective use. 12. Attends department and division head meetings. In addition, facilitates divisional crew and management meetings, training activities, courses and all other work-related activities with the Housekeeping Team. Continually updates job knowledge by investigating new trends in housekeeping and cleanliness practices, reviewing professional publications, establishing personal networks, and sharing of best practices, lessons learned and new benchmarks with shipboard management and shore-side support groups. 13. Ensures frequent and consistent updates of clear and concise handover notes to eliminate any possible miscommunication that compromises the efficiency of set processes. Works to ensure that their divisions’ manager and supervisor placement's maximize individual strengths to support the organizational needs. Through managing individual strengths this will allow for a seamless management handover allowing for minimum disruption to the team and operation. 14. Oversees the Stateroom Attendant Performance Management Tool, ensuring system is maintained per the system’s Standard Operating Procedures document. Disseminates appropriate information and section assignments, ensuring poor performers are coached, re-trained and counseled through back of house rotation. Utilizes progressive disciplinary process in accordance with guidelines and ensures top performers are consistently recognized and motivated. 15. Identifies Career path opportunities for Management team and crew members and assists accordingly to reach career goals as a coach and mentor and works with the Fleet Executive Housekeepers. 16. Oversees the allocation of Support team resources for luggage and turnaround duties in conjunction with the Hotel Director. Reviews with the BOH Senior Deck Supervisor on a per voyage basis the assignment of resources from divisions. 17. Oversees the luggage operation on the last night of the cruise and turnaround day process to ensure duties are completed within the allocated time and to the required standards. 18. Oversees the entire Turnaround day process and monitors the progress of the Management teams, Stateroom Attendants, Support teams, Linen runners and Laundry team to ensure stateroom areas will be ready by 1:00pm. 19. Fully owns any guest concern in line with onboard problem resolution guidelines to ensure maximum guest satisfaction and oversees the entire division and trains and coaches responses for effective problem resolution. 20. Maintains safe, secure, and healthy environment by enforcing organizational standards, pr

We are looking for a skilled and organised Sous Chef to support the Head Chef in delivering consistently high-quality food and kitchen operations. The Sous Chef plays a key leadership role within the kitchen, helping manage daily service, maintaining food quality and hygiene standards, supporting junior team members and ensuring efficient preparation and execution across all areas of production. Key Responsibilities: • Support the Head Chef with day-to-day kitchen operations, • Oversee food preparation and service to ensure consistency and quality, • Maintain high standards of food hygiene, health and safety, • Assist with stock control, ordering and supplier management, • Help manage kitchen scheduling and team organisation, • Train, mentor and support junior chefs and kitchen assistants, • Ensure allergen procedures and food safety standards are followed at all times, • Contribute to menu development and seasonal dish planning, • Monitor waste and support cost control initiatives, • Step into leadership responsibilities in the Head Chef's absence Requirements: • Previous experience as a Sous Chef or strong experience as a Senior Chef de Partie, • Strong knowledge of food safety and kitchen operations, • Ability to lead calmly and effectively in a fast-paced environment, • Excellent organisational and communication skills, • Passion for high-quality ingredients and consistent execution, • Flexible, reliable and team-oriented attitude Desirable: • Experience in high-volume workplace catering, contract catering or events, • Knowledge of nutrition, allergens and dietary requirements, • Food safety certification 9 hours shifts between 6am - 7pm The offered salary is £42.5k per year for a 45-hour work week.

About Us Maison Gigi is a premium corporate catering service and French pâtisserie based in London. We deliver elegant, high-quality food experiences , combining refined savoury catering with artisan French pastries. Our reputation is built on exceptional service, fresh seasonal ingredients, and a warm, collaborative kitchen culture inspired by French culinary traditions. Job Purpose As a Kitchen Porter, you will play a vital role in supporting the kitchen team by maintaining cleanliness, ensuring smooth daily operations, and upholding the high standards that Maison Gigi is known for. Key Responsibilities • Maintain cleanliness and hygiene of the kitchen, equipment, and storage areas, • Wash dishes, utensils, pots, and pans promptly and efficiently, • Dispose of waste correctly and in a timely manner, • Assist with basic food preparation when required, • Support chefs with unloading deliveries and proper storage of ingredients, • Follow all health & safety and food hygiene procedures, • Keep floors clean and hazard-free at all times, • Refill kitchen consumables (e.g. paper towels, soap) as needed Requirements • Previous experience in a kitchen environment preferred, • A strong work ethic and willingness to learn, • Ability to work quickly and efficiently in a fast-paced setting, • Good communication skills and team spirit, • Flexible with working hours and able to adapt to busy periods What We Offer • A supportive and respectful team environment, • Staff meals during shifts

CHEF DE PARTIE – Locke London City We are looking for a talented and passionate Chef de Partie to join our culinary team. The successful candidate will be responsible for preparing and delivering high-quality dishes, supporting the smooth running of the kitchen, and ensuring food is produced in line with brand standards. This role requires strong culinary skills, attention to detail, and the ability to work collaboratively within a fast-paced kitchen environment to deliver exceptional dining experiences for our guests. THE STAGE IS SET The stage is set for something different. We don’t run conventional hotels; we build places with character and intent. What began as a small UK aparthotel portfolio has grown into a European collection recognised for design and atmosphere - and we’re now entering a new chapter. As we redefine the brand and evolve our identity, we’re focused on creating spaces that feel compelling, contemporary, and truly distinctive. Locke leads with bold expression; Cove by Locke refines that same spirit into a quieter, more streamlined approach. Guests come to rest, work, or escape. Comfort is a given - great beds, hot showers, genuine service. But we aim to create moments that feel memorable and a little unexpected, bringing back the sense of mood hospitality often lost. This is our backdrop. We’re on an exciting journey step on stage and play your part. THE WORK IN YOUR HANDS Support the smooth running of the kitchen and take responsibility in the absence of the Sous Chef. Prepare and present high-quality dishes in line with brand standards and guest expectations. Receive, check, document, and rotate deliveries in accordance with stock procedures. Ensure all kitchen operations comply with company kitchen operating standards. Follow all food safety, hygiene, and statutory regulations including HACCP and COSHH. Maintain cleanliness and organisation of kitchen areas, equipment, fridges, and storage spaces. Monitor stock levels and assist with inventory management and cost control. Minimise food waste and contribute to effective cost management. Adapt to guest, team, and operational needs when required. Ensure compliance with food allergen legislation and communicate allergen information accurately. Work collaboratively with kitchen and wider hotel teams to ensure excellent service delivery. THE FIRE YOU CARRY Strong cooking knowledge using fresh ingredients and international cuisine. Ability to maintain high food quality and presentation standards. Good organisational and time-management skills. Team-oriented mindset with a strong community spirit. Basic understanding of kitchen cost control and waste management. Ability to work efficiently under pressure in a busy kitchen environment. Professional attitude with honesty, integrity, and customer awareness. YOUR PROVEN TRACK Minimum 2 years’ experience in a high-volume hotel, brasserie, or restaurant kitchen. Experience working within professional kitchen teams. Knowledge of stock control and kitchen operational procedures. Basic culinary qualification or certificate from a Culinary Arts program preferred. Basic knowledge of Microsoft Office (Email, Word, Excel, PowerPoint) is an advantage. WHAT WE LOOK FOR We’re here to rethink what a modern lifestyle hotel can be. That takes pace, creativity, and people who enjoy working with purpose. If you’re comfortable with change, motivated by ideas, and focused on crafting meaningful guest experiences, you’ll do well here. We value individuals who can hold a vision, appreciate atmosphere, and want their work to have impact. Skills can be taught. Mindset can’t. There’s no single template for success here - just the right approach and willingness to grow.

At Dome we are proud to be pushing out some of the best street food in London on the Southbank, and at major London and UK Wide Music Festivals. We are: Truffle Burger, Frank's Hot Dogs, Lucky's Hot Chicken, Meraki Greek Wraps, Okko Katsu, Papa Tacco's, and much more. We also work with some much loved street food brands from around the world, who we host at our guest residency series on the Southbank. We have many other projects and events around London alongside our two cult favourite Truffle Burger restaurants in Soho and Marylebone. We're looking for Supervisors to join us at UK Wide Festivals and our Southbank project. Join one of 6 brands or help us host international guest brands. Our Supervisors support the Unit Manager with the day to day running of the unit, making sure menu items look great and taste great, our team are happy and safe and deliver great customer service. Our menus are small, simple and super indulgent. You: • Calm and capable under pressure — long queues don't faze you., • Quality obsessed — you keep standards high on the plate and on the floor., • A natural leader — you support, coach, and get stuck in alongside your team., • Compliance savvy — you know your way around hygiene, stock rotation, and waste control., • Experienced in quick-service, food retail, restaurants, or festivals., • Looking for growth and a career in street food operations or events., • Love good food, good music, and summery festival vibes., • Available full-time or flexible hours., • Available from Mid-May to September The season will run from mid-May to mid-September, with ideally full-time availability. Availability to work Thursday, Friday, Saturday and Sunday's fairly consistently throughout the Summer is a must! We will keep going through the Autumn and Winter Seasons, with plenty of permanent availability for those who smash the Summer! More good stuff! • Access to incredible festivals and events with opportunities to see some headliners whilst not on shift!, • Fun, friendly, casual and seriously experienced team, • Rota's given way in advance for you to plan your time off throughout the season's, • Really good quality and style uniform provided, • Generous paid breaks, • Free food and drink on shift, • Award Winning Employee Assistance Program to support your health and wellbeing, • Bonus scheme for all team members - whatever your level Truffle Burger was founded in 2018. What began as a simple burger, trading from a van around London, grew into a cult favourite. The business has expanded from pop-ups, festivals, international collaborations and restaurants into a recognised brand with an ever increasing following to become DOME; a diverse portfolio and offering. As we continue to grow our teams, projects, ideas and national and international presence, we stay true to what made Truffle Burger special from day one.

CHEF DE PARTIE – Locke London City We are looking for a talented and passionate Chef de Partie to join our culinary team. The successful candidate will be responsible for preparing and delivering high-quality dishes, supporting the smooth running of the kitchen, and ensuring food is produced in line with brand standards. This role requires strong culinary skills, attention to detail, and the ability to work collaboratively within a fast-paced kitchen environment to deliver exceptional dining experiences for our guests. THE STAGE IS SET The stage is set for something different. We don’t run conventional hotels; we build places with character and intent. What began as a small UK aparthotel portfolio has grown into a European collection recognised for design and atmosphere - and we’re now entering a new chapter. As we redefine the brand and evolve our identity, we’re focused on creating spaces that feel compelling, contemporary, and truly distinctive. Locke leads with bold expression; Cove by Locke refines that same spirit into a quieter, more streamlined approach. Guests come to rest, work, or escape. Comfort is a given - great beds, hot showers, genuine service. But we aim to create moments that feel memorable and a little unexpected, bringing back the sense of mood hospitality often lost. This is our backdrop. We’re on an exciting journey step on stage and play your part. THE WORK IN YOUR HANDS Support the smooth running of the kitchen and take responsibility in the absence of the Sous Chef. Prepare and present high-quality dishes in line with brand standards and guest expectations. Receive, check, document, and rotate deliveries in accordance with stock procedures. Ensure all kitchen operations comply with company kitchen operating standards. Follow all food safety, hygiene, and statutory regulations including HACCP and COSHH. Maintain cleanliness and organisation of kitchen areas, equipment, fridges, and storage spaces. Monitor stock levels and assist with inventory management and cost control. Minimise food waste and contribute to effective cost management. Adapt to guest, team, and operational needs when required. Ensure compliance with food allergen legislation and communicate allergen information accurately. Work collaboratively with kitchen and wider hotel teams to ensure excellent service delivery. THE FIRE YOU CARRY Strong cooking knowledge using fresh ingredients and international cuisine. Ability to maintain high food quality and presentation standards. Good organisational and time-management skills. Team-oriented mindset with a strong community spirit. Basic understanding of kitchen cost control and waste management. Ability to work efficiently under pressure in a busy kitchen environment. Professional attitude with honesty, integrity, and customer awareness. YOUR PROVEN TRACK No experience required forrestaurant kitchen. WHAT WE LOOK FOR We’re here to rethink what a modern lifestyle hotel can be. That takes pace, creativity, and people who enjoy working with purpose. If you’re comfortable with change, motivated by ideas, and focused on crafting meaningful guest experiences, you’ll do well here. We value individuals who can hold a vision, appreciate atmosphere, and want their work to have impact. Skills can be taught. Mindset can’t. There’s no single template for success here - just the right approach and willingness to grow. This is a part time role - 25 hours per week. Overtime possible depending on business needs.

Cleaner – Qinwan Café – The Chancery Rosewood Location: Mayfair, London Job Type: Full-time Salary: £27,000 – £28,000 per year (depending on experience) About Qinwan Café Qinwan Café is an exciting new café concept opening within The Chancery Rosewood. The café offers a refined yet welcoming environment, serving exceptional coffee, teas, and a curated selection of food in a high-end setting. We are looking for reliable and hardworking individuals to join our team in a vital support role, ensuring the highest standards of cleanliness and hygiene across the café. Role Overview As a Cleaner / Kitchen Porter, you will play a crucial role in maintaining cleanliness, organisation, and hygiene standards across the kitchen, guest areas, toilet and outdoor terrace. Your work will directly contribute to a safe, efficient, and welcoming environment for both guests and team members. Key Responsibilities Kitchen Porter Duties • Wash dishes, utensils, and kitchen equipment efficiently, • Maintain cleanliness of kitchen areas, including floors and surfaces, • Assist with waste disposal and recycling, • Support kitchen team with basic tasks as required, • Ensure compliance with all food safety and hygiene standards Cleaning Duties (Public Areas & Toilets) • Clean and maintain guest restrooms to a high standard, • Ensure all public areas are tidy, clean, and well-presented at all times, • Replenish cleaning supplies and toiletries as needed, • Respond promptly to any cleaning requests during service Terrace Maintenance • Clean and maintain outdoor terrace areas, • Ensure tables, chairs, and floors are clean and presentable, • Assist in setting up and resetting terrace areas, • Monitor cleanliness throughout service, especially during busy periods Requirements Experience • Previous experience in cleaning, kitchen porter, or hospitality support roles preferred, • Experience working in a fast-paced environment is an advantage Skills & Attributes • Strong attention to detail and cleanliness, • Reliable, punctual, and hardworking, • Ability to work efficiently and independently, • Positive attitude and willingness to support the team, • Ability to work under pressure during busy periods Additional Requirements • Flexibility to work evenings, weekends, and public holidays, • Good understanding of hygiene and safety standards, • Physically able to carry out manual tasks What We Offer • Competitive salary, • Opportunity to be part of an exciting new opening, • Training and development opportunities, • Staff meals on duty, • Supportive and inclusive working environment Schedule Full-time position with shift-based scheduling based on operational needs.

Junior / Sous Chef (Breakfast & Lunch) Part-Time or Full-Time | 5–6 Month Position (Potential to Extend) We are a friendly, independent family-run café in the heart of Mill Hill East, currently looking for a talented Junior Chef or Sous Chef to join our kitchen team. This is a fantastic opportunity for someone with previous experience in a fast-paced kitchen who enjoys brunch-style cooking and wants to be part of a supportive working environment. We’re looking for someone creative, reliable, and passionate about good food, with the confidence to contribute ideas towards new dishes and menu development. The role is initially offered as a 5–6 month position, with the possibility of extension for the right candidate. We are also open to both part-time and full-time applicants. Responsibilities Preparing, cooking, and presenting high-quality breakfast and lunch dishes Supporting the kitchen team during busy service periods Assisting with the development of new menu items and specials Maintaining excellent food hygiene and health & safety standards Monitoring portion control and minimising waste What We’re Looking For Previous experience as a breakfast chef, chef de partie, junior chef, or similar role preferred Experience working in a busy, fast-paced kitchen Brunch-style experience is highly desirable Positive attitude and strong teamwork skills Must be available to work weekends Hours Part-time or full-time available Approximately 30–45 hours per week Weekend availability required If you’re passionate about fresh food and want to work in a welcoming independent café environment, we’d love to hear from you.

Join a dynamic team at a thriving independent coffee shop dedicated to serving high-quality food and beverages with warm hospitality. As an Assistant Chef, you will play a crucial role in the kitchen, supporting the Head Chef in preparing and delivering delicious food items that delight our community. Must be open to working 5 days a week with the possibility of an occasional weekend once up to speed. Key Responsibilities: • Assist the Head Chef with daily food preparation, cooking, and plating of various menu items., • Ensure all food is prepared to the highest standards of quality and presentation., • Maintain a clean, organized, and hygienic kitchen environment in accordance with food safety regulations., • Manage kitchen inventory, including stock rotation, ordering, and receiving deliveries., • Support in menu development and contribute new ideas for food offerings., • Collaborate effectively with the front-of-house team to ensure smooth service., • Ensure efficient use of ingredients to minimize waste. What We're Looking For: • Proven experience as an Assistant Chef, Commis Chef, or similar role in a kitchen environment., • A passion for creating high-quality food and a desire to learn and grow., • Ability to work efficiently under pressure in a fast-paced setting., • Strong understanding of food safety and hygiene standards., • Excellent team player with good communication skills., • Reliable, punctual, and eager to contribute to a positive workplace. What We Offer: • A supportive and fun working environment with a great team., • The opportunity to be part of an exciting independent coffee shop's growth journey., • Training and development opportunities to enhance your culinary skills., • Free lunch provided daily.

Join the culinary team at Stein's Berlin a German restaurant offering well-presented classic German dishes. We are seeking a skilled and passionate individual to take charge of the hot kitchen section. Key Responsibilities: • Managing the hot section of the kitchen, ensuring all dishes are prepared to the highest standards., • Developing and executing recipes for a variety of sauces and soups., • Performing accurate and efficient meat preparation., • Maintaining impeccable hygiene and organization within your section., • Collaborating with the Head Chef and other kitchen staff to ensure smooth service., • Overseeing stock rotation and minimizing waste in your designated area., • Adhering to all food safety and health regulations. What We Are Looking For: • Proven experience as a Chef de Partie or a similar role in a fast-paced kitchen environment., • Experience with German or Eastern European cuisine., • Expertise in hot kitchen techniques, especially sauces, soups, and meat preparation., • A strong understanding of food safety and hygiene standards., • Passion for creating high-quality, authentic dishes., • Ability to work effectively within a vibrant, family-owned team., • High level of reliability, punctuality, and attention to detail. What We Offer: • Flexible working hours., • A supportive and positive team environment., • Participation in a generous tronc scheme., • Valued training in food hygiene and Health & Safety standards., • Opportunity for long-term employment and career growth.

We are seeking a dedicated Kitchen Porter to join our team, ensuring the smooth operation and cleanliness of the kitchen. • Key Responsibilities:, • Washing and sterilizing dishes, pots, and pans., • Assisting the chef with various food preparations as needed., • Maintaining kitchen hygiene, including brushing and mopping floors., • Efficiently managing waste disposal and taking out rubbish., • Helping with the organization and storage of deliveries., • Requirements:, • A high level of English proficiency., • Must possess a National Insurance Number (NIN)., • Must have a valid UK bank account., • Must have the legal right to work in the UK. This position offers weekly payment via bank transfer, ensuring compliant and reliable compensation.

Nestled in the vibrant heart of Covent Garden, our renowned restaurant is a hub for food enthusiasts seeking exceptional dining experiences. We pride ourselves on delivering outstanding cuisine in a dynamic and fast-paced environment. Our team is dedicated to culinary excellence, innovation, and providing an unforgettable experience to every guest. Job Description: We are seeking an experienced and passionate Sous Chef to join our talented kitchen team. The ideal candidate will have a proven track record in a fast-paced restaurant environment and a strong dedication to maintaining high culinary standards. As Sous Chef, you will support the Head Chef in leading the kitchen team, overseeing food preparation, and ensuring every dish meets our exacting quality standards. Experience working in a high-volume burger and grill kitchen is highly preferred. Key Responsibilities: Support the Head Chef in managing the day-to-day kitchen operations. Supervise and coordinate the kitchen team during service. Ensure all food is prepared and presented to the highest standards. Assist in developing new menu items and seasonal dishes. Maintain a clean, organised, and efficient kitchen environment. Ensure compliance with all health and safety and food hygiene regulations. Train, mentor, and support junior kitchen staff. Monitor stock levels, assist with ordering, and minimise waste. Maintain speed and consistency during high-volume service. Requirements: Proven experience as a Sous Chef or Senior Chef de Partie in a fast-paced restaurant. Experience working in high-volume burger and grill kitchens preferred. Strong knowledge of cooking techniques, grill cooking, and kitchen management. Ability to lead a team and work effectively under pressure. Excellent time management and organisational skills. A passion for food and a commitment to quality. Strong communication skills and the ability to work collaboratively within a team. Benefits: Weekly Pay Competitive salary. Generous staff discounts on food and beverages. Opportunities for career advancement within our growing restaurant group. Continuous training and development programs. Complimentary meals on duty. A supportive and friendly working environment. Convenient central location with excellent transport links.

We are seeking a skilled and passionate Chef to join our busy Pakistani restaurant in London. The successful candidate will be responsible for preparing and cooking authentic South Asian dishes to a high standard, ensuring consistency, quality, and excellent presentation. Key duties include preparing ingredients, cooking menu items according to traditional recipes, maintaining hygiene and food safety standards, and managing kitchen operations during service. The Chef will also be expected to monitor stock levels, assist with ordering supplies, and minimise food waste. You will work closely with other kitchen staff to ensure smooth and efficient service during busy periods. The ideal candidate will have experience working in a fast-paced kitchen, preferably with knowledge of Pakistani or South Asian cuisine. Strong cooking skills, attention to detail, and the ability to work under pressure are essential. A commitment to cleanliness, teamwork, and customer satisfaction is required.

El Camion is a long-established Mexican restaurant in the heart of busy Soho. We serve fresh, vibrant dishes inspired by classic Mexican recipes from lunchtime to late night. We are looking for a strong Sous Chef to join our team. Your responsibilities will include Leading the kitchen with the Head Chef ensuring our standards are maintained Work with the Head Chef to develop new dishes Manage stock and help to minimise waste Our ideal candidate will have Experience as Sous Chef in a fast paced restaurant A great work ethic and attitude and a level head during service A passion for Mexican cuisine and an eye for detail What we'll offer you A competitive salary plus tronc Employee discounts on food and drinks in the restaurant Meals on shift A fun working environment with a friendly team

London Hither Green and Crystal Palace Full-time (preferred) / Part-time Competitive (based on experience) At Sapore Vero we make our products daily using premium Italian flours and traditional methods, with a strong focus on consistency. We are seeking a talented and highly experienced Chef with a strong background in authentic Italian cuisine to join our kitchen team. The ideal candidate will have a deep passion for Italian food, excellent technical kitchen skills, and a proven track record of maintaining high standards in a busy restaurant environment. You will take pride in producing consistent, high-quality dishes. Key Responsibilities • Menu Execution: Prepare and cook a high-quality Italian menu to exact specifications, ensuring excellent taste, portion control, and presentation., • Kitchen Operations: Manage daily food preparation (mise en place), organize kitchen stations, and ensure smooth service during peak hours., • Stock & Margin Control: Assist with stock rotation, ordering, minimizing food waste, and managing kitchen margins., • Hygiene & Compliance: Maintain impeccable standards of cleanliness and food hygiene, strictly adhering to Food Safety regulations, HACCP protocols, and logging daily checks., • Team Collaboration: Work effectively alongside front-of-house staff and kitchen teammates to ensure a seamless guest experience. What We Are Looking For • Proven Experience: Minimum of 3–5 years of solid experience working as a Chef in an established, high-quality Italian restaurant., • Technical Knowledge: Exceptional skills in traditional Italian cooking techniques, sauces, meat/fish preparation, and fresh ingredients., • Efficiency: Ability to work quickly and calmly under pressure during high-volume services., • Professionalism: A reliable, punctual, and organized individual who takes real pride in maintaining a clean and safe kitchen workspace., • Communication: Strong teamwork and clear communication skills. What We Offer • Competitive salary £16-£17 per hour (plus cash tips) based on your skills and experience., • A professional, supportive, and well-equipped kitchen environment., • Opportunities for career progression and input into seasonal specials., • Structured shift patterns. Send your CV + a short note about your experience and availability.

Food Preparation & Cooking: • Preparing breaded chicken strips & prawns, • Cooking slow-cooked steak & grilled chicken/wings, • Making creamy mac & cheese, • Creating homemade sauces, coleslaw & fresh juices, • Boiling pasta and making sauces from scratch, • Cooking rice using rice cooker, • Batch cooking and prep for weekly production - marination of chickens and wings. Kitchen Setup & Operations: • Setting up food in warmers and all equipment ready for service, • Receiving deliveries and managing stock rotation, • Logging food safety checks and maintaining HACCP records, • Prepping stock for the week, marination of chickens and wings, • Cleanliness & Maintenance:, • Keeping the kitchen clean during and after shifts, • Changing fryer oil safely, • Managing kitchen waste and transporting bins using wheely bin to main site for collections twice a week., • Deep cleaning of the kitchen every Monday