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Chef – Nursing Homes in West London Pay Rate: £15 per hour Company: Tezlom Are you a passionate and reliable Chef looking for flexible work? Tezlom is currently recruiting experienced Chefs to support nursing homes across West London on a bank (ad-hoc) basis The Role You will be responsible for preparing nutritious, high-quality meals for residents in nursing and care homes, ensuring all dietary requirements and food safety standards are met. Key Responsibilities Prepare and cook meals in line with care home standards and residents’ needs Cater for special dietary requirements (e.g. soft diets, allergies, cultural needs) Maintain high standards of hygiene and cleanliness in the kitchen Follow all food safety and HACCP guidelines Work efficiently in a fast-paced environment Requirements Previous experience as a Chef (ideally in a care home, hospital, or similar setting) Food Hygiene Certificate (Level 2 or above) Knowledge of dietary requirements within healthcare settings Enhanced DBS (or willingness to apply) Reliable, flexible, and able to work bank shifts What We Offer £15 per hour Flexible shifts to suit your availability Weekly pay Ongoing support from our friendly team * Opportunities for regular work Location West London (various nursing home settings) If you are interested in joining Tezlom as a bank Chef, apply now or contact our team for more information

Salary: £35,000–£38,000 (depending on experience) Location: Site-based Hours: Full-time (early starts required to meet market, supplier and operational demands) The Opportunity An exciting opportunity for a Junior Fresh Fish Buyer or Fresh Fish Buyer to join a fast-paced fresh food business. You'll support the sourcing and purchasing of fresh fish and seafood, working closely with suppliers and internal teams to ensure excellent product availability, quality and value. This role is ideal for someone with experience in seafood, food purchasing, fish wholesale or another fresh food environment who is looking to build a long-term career in buying and procurement. Key Responsibilities Purchase fresh fish and seafood in line with customer demand, production requirements and stock forecasts. Manage purchase orders, monitor stock levels and help minimise waste. Build strong relationships with suppliers, negotiating availability, pricing and resolving supply issues. Monitor seafood market trends, pricing and seasonality to support commercial buying decisions. Maintain accurate product costs and purchasing records while supporting margin performance. Ensure products meet quality standards, specifications and traceability requirements. Work closely with Production, Operations, Sales, Technical and Finance teams to communicate availability and supplier updates. Complete purchasing administration and reporting accurately and on time. About You Essential Experience within seafood, fish wholesale, food manufacturing, foodservice or another fresh food environment. Good knowledge of fresh fish and seafood products. Strong organisational, communication and relationship-building skills. Commercial awareness with an interest in buying and procurement. Good numerical and analytical skills, including experience using Excel and ERP or purchasing systems. Ability to work early mornings when required. Desirable Previous buying, procurement or stock control experience. Knowledge of UK seafood suppliers, species, seasonality and market pricing. Familiarity with ERP systems and food safety standards such as HACCP, SALSA or BRCGS. CIPS qualification or willingness to study towards one. Career Development This role offers a clear pathway into Buyer and Senior Buyer positions, providing hands-on experience in sourcing, supplier management, commercial negotiation and category management within a fast-moving fresh food business. Benefits Competitive salary (£35,000–£38,000 DOE), company pension and holiday entitlement. Health & wellbeing programme, employee discounts and company events. * Career development opportunities, free on-site parking, Cycle to Work and Car schemes

Quality Technician - Food £35,000 - £38,000 + Progression + Training + Benefits Monday - Saturday, 2 week rota (Week 1: 6am - 2pm. Week 2: 2pm - 10pm) Southall, London Do you have experience working within the food industry as a Quality Technician? Are you looking to join a manufacturing organisation that offers first-class training, development, and long-term career progression? Due to continued growth, my client is looking to recruit a Quality Technician to join their team at a state-of-the-art facility near Southall. The successful candidate will support key quality functions including new product development, sample preparation, production trials, DAF plant monitoring, and participation in taste panels as required. This is an excellent opportunity for someone with a food manufacturing background who is looking to progress into senior or team leader roles within a growing business. The company is a highly successful and well-established manufacturer at the forefront of its sector, continuing to expand across all departments. You will be joining a growing, experienced, and supportive team within a business that prides itself on staff retention, development, and career progression. For further details, please click apply - REFERENCE - (phone number removed) The Role: Investigating customer complaints Provide training to operational staff as required Work a Monday - Saturday pattern on a 2-week rota (with potential for Monday - Friday during quieter periods) The Candidate: Knowledge of HACCP level 2 or 3 Exposure to high risk/ high care food production processes is advantageous Previous experience working in food manufacturing Consultant: Alice Holwell Elix Sourcing Solutions is a specialist recruiter for Engineering, IT and Science roles ranging from mid to senior level positions. Please be aware that we will only accept applications from candidates that have a valid work permit to work in the UK. By applying to this job, you are confirming that you do not hold a criminal record and that you know of no legal reason why you would be ineligible for employment. Quality Technician | Food Safety | HACCP | High Care/ High Risk | Food Production | Southall | West Ealing | West Drayton | Brentford | Hounslow | Greenford | INDMP

Company description: GXO Logistics Supply Chain Inc. Job description: Do you want to work for a fantastic company with great culture and strong values? Do you excel in a fast-paced environment? Do you have a high level of commitment and a can-do attitude? If so, we need you! A fantastic opportunity has opened for a talented and experienced individual for the role of Transport First Line Manager (Nights) to join us on our Costa Coffee site in Greenford. As Transport First Line Manager, you will play a key role in ensuring that our driving team delivers a first-class professional delivery service. You will manage the driving team through an industry leading telematics system and a culture of continuous improvement. This is a full time, permanent position, working a 4 on 4 off shift pattern, 17:00 till 05:00. Pay, benefits and more: Were looking to offer a salary of up to £41,367.61 per annum (inclusive of shift allowance) and 23 days annual leave (inclusive of bank holidays). Your benefits package includes a company sponsored pension scheme, private medical & dental insurance, a 24/7 online GP service, life assurance and a fully comprehensive employee assistance programme. Youll also have access to our MyBenefits platform offering a variety of high street discounts, a cycle to work scheme, cashback cards, a saving scheme and much more! What youll do on a typical day: Ensure the fleet complies with legislation, maintained to ensure roadworthy Coach, drivers, alongside the driver trainer, in remaining compliant with the WTD and transport legislation to retain the Operators Licence and ensuring regulations are adhered to We are regulated by Food Safety and BRC, your role will look to maintain these standards HACCP food safety guidelines mean that there are a number of compliance You will also need to ensure all H&S obligations are met providing a legal and safe working environment What you need to succeed at GXO: Previous experience in a Transport environment with some experience of WMS systems Knowledge and experience with Transport Compliance is desirable Excellent customer service skills An ability to grow alongside and develop within a small but dynamic team Strong knowledge of Health and Safety regulations We engineer faster, smarter, leaner supply chains. TPBN1_UKTJ

Chef de Partie (CDP) Daytime Café Location: North Yorkshire Pay: £18 per hour Competitive (depending on experience) Hours: 9:00am 4:00pm Job Type: Full-time, Permanent Are you a passionate Chef de Partie looking for a better work-life balance? We are seeking a skilled and enthusiastic CDP to join our friendly team at our busy North Yorkshire café. Enjoy daytime-only shifts from 9:00am to 4:00pm , with your evenings free. The role includes a mixture of midweek and weekend shifts , offering variety within a supportive and welcoming kitchen. What We Offer Daytime-only hours 9:00am to 4:00pm. Evenings off for a better work-life balance. A mix of midweek and weekend shifts . Free on-site parking. Friendly and supportive working environment. The Role As Chef de Partie, you will play a key role in delivering high-quality breakfast, brunch, and lunch dishes while maintaining excellent standards throughout service. Key Responsibilities Prepare, cook, and present fresh, high-quality dishes to a consistently high standard. Manage your designated section and ensure smooth service during busy periods. Support the Head Chef and Sous Chef with daily kitchen operations. Maintain excellent food hygiene, cleanliness, and organisation in line with Food Safety and HACCP regulations. Ensure food is prepared efficiently while maintaining quality and presentation. Work collaboratively with the kitchen team to deliver excellent customer experiences. What We're Looking For Previous experience as a Chef de Partie or a strong Commis Chef ready to progress. A passion for fresh, quality food and attention to detail. Ability to work efficiently in a fast-paced kitchen. Excellent teamwork and communication skills. A positive, reliable, and professional attitude. Food Hygiene certification is desirable. If you're looking for a rewarding daytime chef role in a beautiful North Yorkshire café, we'd love to hear from you at 01618504495. TPBN1_UKCT

Sous Chef All-day Neighbourhood Bistro The Role This is a fantastic opportunity for a Sous Chef or Junior Sous Chef to step up and work closely with an experienced Head Chef at this popular brunch and bistro spot. As Sous Chef, youll be instrumental in the overall running of the kitchen, overseeing fast-paced breakfast, brunch, and Dinner services. You will work with fresh, seasonal ingredients and contribute to a creative, flavour driven and evolving menu. Package of £45K 45 50 hours per week The Person Sous Chef Previous experience as a Sous Chef in fresh food-focused, busy restaurants is required, where aesthetic plating is foremost, combined with a sound knowledge of exploratory menus. An interest in different cuisines would be beneficial. An inspiring leader who will mentor, develop and help to retain a close-knit team of Chefs. Good financial awareness with experience of ordering. Proficient training in Food Safety, Health & Safety and HACCP. Availability to work a mixture of shifts throughout the week, 5/7 days. Apply now to be considered for this Sous Chef role. TPBN1_UKCT

We are looking for a talented and experienced Indian Cuisine Head Chef to lead our Client's busy kitchen team. This role is suitable for candidates who already have the legal right to work in the UK - Visasponsorship is not available for this position. Responsibilities: Lead and manage the day-to-day operations of the kitchen. Prepare and cook a wide variety of authentic Indian dishes to a consistently high standard. Develop and maintain menus, including seasonal specials. Supervise, train, and motivate kitchen staff. Ensure all food is prepared in accordance with food hygiene and safety regulations. Monitor stock levels, place orders, and minimise waste. Maintain high standards of cleanliness and organisation throughout the kitchen. Ensure consistency in food quality, presentation, and portion control. Work closely with management to achieve business objectives and maintain customer satisfaction. Requirements: Proven experience as a Head Chef or Senior Sous Chef specialising in Indian cuisine in a fast-paced kitchen. Excellent knowledge of traditional and regional Indian cooking techniques. Strong leadership and team management skills. Ability to work efficiently in a fast-paced environment. Good understanding of food safety and HACCP procedures. Strong organisational and time management skills. Flexibility to work evenings, weekends, and public holidays as required. Benefits: Salary: £40,000 per annum Full-time, permanent position Paid annual leave Company pension (where applicable) Staff meals during shifts Opportunities for career development How to Apply If you have the skills, experience, and passion for authentic Indian cuisine, we would love to hear from you. Please submit your CV and a brief cover letter outlining your relevant experience. Please note: This position does not offer visa sponsorship. Applicants must already have the legal right to work in the UK. TPBN1_UKCT

Lead with Heart. Bring the Energy. (Sous Chef) Up to £14.94 per hour (Depending on location) + Tronc & Perks Ready to step up and lead an incredible, like-minded kitchen team? At Prezzo, were looking for a high-energy Sous Chef who lives for the buzz of a busy service. This is your stage to bring your personality, inspire a team of passionate hospitality people, and have fun while delivering "Hospitality Magic." Why Join Prezzo Italian? The Big Perks: Free meals on shift, your birthday off, and 50% off food for you and your team. Get Paid Your Way: Access earned wages early via Wagestream. The Extras: Pension, life assurance, wellbeing support, and massive retail rewards. Level Up: Clear paths Chef Accreditation Programme earn bronze, silver or gold status (and extra pay + prizes) The Role You are the heartbeat of the kitchen operations. Youll partner with the Head Chef to set the pace, maintain elite standards, and keep the energy high. From mastering HACCP paperwork to coaching the next generation of chefs, youll ensure every plate is sent with pride and precision. What Youll Bring: Proven Leadership: Solid experience in a similar Sous Chef role within a fast-paced, high-volume kitchen. Operational Edge: You know your way around stock control, waste reduction, and food safety compliance. High Energy: A "can-do" attitude that motivates the team when the tickets are flying. Passion & Personality: A love for great Italian food and a commitment to a fun, respectful team culture. Ready to bring the heat to a team that celebrates you? Apply now. TPBN1_UKCT

Chef Manager Salary: £40,000 per annum Contract: Full-Time, Permanent Working Pattern: 5 days out of 7, including occasional weekends on a rota basis We are looking for an experienced Chef Manager to oversee the catering operation within our private hospital. You will be responsible for leading the kitchen team, ensuring the delivery of high-quality meals, maintaining food safety standards, and managing the day-to-day running of the department. Benefits of Chef Manager Competitive salary of £40,000 per annum. 5-day working week on a 7-day rota. Company pension scheme. Ongoing training and development opportunities. Supportive and professional working environment. Opportunity to make a positive impact within a healthcare setting. Responsibilities of Chef Manager Lead, motivate, and develop the kitchen and catering team. Plan and deliver nutritious, high-quality menus that meet dietary and clinical requirements. Manage food production, presentation, and service standards. Ensure full compliance with food hygiene, HACCP, and health & safety regulations. Control food costs, labour costs, and stock management to meet budget targets. Maintain excellent relationships with hospital staff, patients, and stakeholders. Manage supplier relationships and ordering processes. About You Previous experience as a Chef Manager, Head Chef, or Senior Catering Manager. Strong leadership and team management skills. Experience working within healthcare, hospitality, education, or contract catering environments. Excellent knowledge of food safety legislation and compliance standards. Ability to manage budgets, stock control, and financial performance. Relevant Food Hygiene and Health & Safety qualifications are desirable. Jubilee Personnel Services Limited is acting as an employment agency in relation to this vacancy. TPBN1_UKCT

Kitchen Manager Join the family at London's most Instagrammable café, currently located across multiple countries around the globe. Be part of our growing journey as we continue to expand, one pink café at a time. Our Production Kitchen is at the heart of our bakery and pastry operations, producing premium cakes, pastries, desserts, and bakery products for our cafés. We are looking for two experienced, organized, and people-focused Kitchen Operations Managers to lead our production kitchen on a 4-day-on, 4-day-off rotating schedule, ensuring operational excellence, productivity, and the highest food safety standards. Benefits for a Kitchen Manager 24/7 access to an Employee Assistance Program, as well as a GP helpline Health cash plan get money back to help cover the costs of healthcare appointments Lifestyle savings on 1000s of high street brands ASOS, H&M, Sainsburys and Apple to name just a few Discount in store when you are not working Training and development, as well as career progression with EL&N Birthday cake on us (we might even sing you the Happy Birthday song too!) DAMASK Kitchen Operations Managers should have: Full accountability for the day-to-day operation of the production kitchen during their shift. Experience organizing daily kitchen operations, production workflow, and team productivity. The ability to lead, coach, train, and motivate a high-performing kitchen team. Strong organizational and communication skills with the ability to manage multiple priorities. Experience managing traceability documentation and ensuring production records are accurately completed. Basic knowledge of Quality Assurance (QA), food safety, HACCP, and due diligence procedures to carry out daily compliance checks. The ability to monitor productivity, identify operational improvements, and maintain efficient kitchen workflows. Experience managing stock levels, inventory, and supporting ordering processes. The ability to work under pressure while maintaining the highest standards of quality, safety, and efficiency. Previous experience in a bakery, pastry, catering, food production, or central kitchen environment is preferred. Schedule for Kitchen Manager 4 days on, 4 days off rotating shift pattern 7:30 AM 6:00 PM Weekday and weekend shifts on a rotational basis Flexibility to meet business needs as required TPBN1_UKCT

Job Title: Sous Chef A fantastic opportunity has arisen for a talented Sous Chef to join a refined neighbourhood restaurant in West London. Backed by a Michelin-starred chef, this venue delivers elevated, ingredient-led cooking in a relaxed yet elegant setting. The kitchen champions exceptional British produce and an ethos of transforming outstanding ingredients into generous, flavour-driven dishes Sous Chef Benefits: £42,000 per annum Work directly under a Michelin-starred chef Access to exceptional produce and suppliers Training in menu development, GP management, HACCP and kitchen administration 10-minute walk from local transport links in SW London 9am starts, 9:30pm finishes around 45/48 hours per week Supportive, close-knit kitchen team Modern, fully equipped kitchen 35 covers per service (maximum) Pension and bonus schemes Meals and uniform provided Sous Chef Requirements: A reliable, professional and creative chef confident across all sections Strong background in reputable fine dining or high-end restaurants Experience running multiple sections and supporting senior leadership Thrives in a small, focused team and performs well under pressure Passionate about produce-driven cooking and continuous development TPBN1_UKCT

General Manager About the Role We are looking for an exceptional General Manager to lead one of our pubs with passion, energy and commercial focus. As General Manager, you will have complete responsibility for the operational and financial performance of the business. You will create memorable guest experiences, inspire your team, drive sales, maximise profitability and ensure the highest standards across every area of the venue. This is a hands-on leadership role requiring strong commercial awareness, outstanding people management and a genuine passion for hospitality. Key Responsibilities Commercial Performance Deliver weekly, monthly and annual sales targets. Maximise profit through effective cost control. Manage labour costs in line with company targets. Control stock, wastage and purchasing. Drive wet sales, food sales and event revenue. Identify opportunities to increase spend per head. Analyse daily and weekly KPIs. Produce action plans to improve performance. Deliver agreed EBITDA targets. Leadership Recruit, train and develop high-performing teams. Lead by example on every shift. Create a positive, motivated working environment. Conduct regular one-to-ones. Hold structured team meetings. Complete performance reviews. Manage disciplinary and grievance procedures in line with company policy. Support succession planning. Develop future supervisors and managers. Guest Experience Deliver outstanding customer service. Maintain consistently high hospitality standards. Resolve complaints professionally. Build relationships with regular guests. Monitor online reviews. Drive guest satisfaction scores. Ensure every guest receives a warm welcome. Operational Standards Maintain exceptional standards across: Cleanliness Presentation Safety Compliance Cellar management Food safety Kitchen standards Bar standards Toilets External areas Back of house Stock rooms Beer gardens Signage Maintenance Complete regular venue audits and ensure all actions are completed promptly. Financial Management Responsible for: Weekly P&L performance Labour forecasting Payroll control Stocktakes GP performance Budget management Cash handling Banking procedures Invoice control Petty cash Utilities management Waste reduction Understand financial reports and use data to improve business performance. People Management Recruit quality team members. Complete structured inductions. Deliver ongoing training. Coach team members daily. Manage attendance. Complete return-to-work interviews. Manage holiday planning. Produce compliant rotas. Ensure legal staffing levels. Promote diversity and inclusion. Compliance Ensure full compliance with: Licensing Act Health & Safety Food Safety HACCP Fire Safety GDPR Challenge 25 Employment Law Right to Work checks Risk Assessments COSHH Accident Reporting Food Allergen Regulations Stock Management Complete weekly stock counts. Investigate variances. Minimise losses. Manage deliveries. Rotate stock correctly. Reduce wastage. Protect company assets. Marketing & Sales Work with the Operations Team to: Deliver seasonal campaigns. Promote live sport. Maximise entertainment nights. Drive food promotions. Increase social media engagement. Grow private bookings. Build community relationships. Develop local partnerships. Events Lead successful delivery of: Live music DJs Quiz nights Sporting events Seasonal celebrations Private functions Charity events Community initiatives Ensure every event is commercially successful and operationally excellent. Team Culture Create a culture built around: Respect Accountability High Standards Teamwork Fun Integrity Recognition Continuous Improvement Administration Complete all required administration accurately and on time, including: Rotas Payroll Stock records Incident reports Maintenance requests Weekly reports Audit paperwork Training records HR documentation Skills & Experience Essential: Minimum 3 years experience as a General Manager in a high-volume pub, bar or hospitality venue. Proven commercial success. Excellent leadership skills. Strong financial understanding. Experience managing large teams. Excellent communication skills. Personal Licence Holder (preferred). Strong knowledge of licensing and food safety legislation. Desirable: Multi-site experience. Experience managing entertainment-led venues. Experience with sports-led businesses. Knowledge of EPOS and stock management systems. Key Performance Indicators (KPIs) The General Manager will be measured against: Sales growth EBITDA Gross Profit Labour percentage Wage productivity Mystery guest scores Audit compliance Food hygiene rating Guest satisfaction Google review score Team retention Recruitment success Training completion Stock variance Health & Safety compliance Social media engagement Private booking growth Personal Attributes You will be: Passionate about hospitality. Commercially driven. Inspirational. Highly organised. Calm under pressure. Professional. Honest and accountable. Guest obsessed. Results focused. Resilient. Positive. Adaptable. What We Offer Competitive salary. Performance-related bonus. Career progression opportunities. Ongoing leadership development. Company pension. Staff discounts. Recognition programmes. Company events. Supportive Operations Team. Opportunity to lead one of the regions most exciting hospitality venues. Our Values Every decision we make is guided by three simple principles: People We invest in our teams and create memorable experiences for our guests. Standards We never compromise on quality, cleanliness, safety or service. Fun Hospitality should be enjoyable for our guests, our teams and our communities. TPBN1_UKCT

Chef de Partie / Junior Sous Chef Location: Chiswick, West London Job Type: Full-time Salary: £35-£45k inc TRONC Report to Head Chef: Chris Niege (Ex-Chisuru 1* Michelin) About Mirtala Mirtala is an exciting new contemporary Northern Mexican restaurant located in the heart of Chiswick, West London. We combine highly disciplined kitchen operations with ancestral cooking methods to deliver a premium dining experience without the industrial feel. Our philosophy, "Respect the Beast," focuses on a zero-waste approach utilizing overlooked cuts like Wagyu lengua and cheek, elevating them through advanced technique. Our dynamic service model blends a premium set feasting menu with an accessible premium bar menu. The Role We are looking for a meticulous and driven Chef de Partie or Junior Sous Chef to join our opening team. You will take complete ownership of your section, working directly with the Head Chef to execute complex prep and high-volume service seamlessly. This role requires a balance of artisanal culinary passionsuch as pressing fresh tortillas hourly and working with traditional clay ollasand strict operational efficiency. You will also play a key role in mentoring junior staff and ensuring our hybrid service model runs flawlessly. Key Responsibilities Manage your section with absolute precision during both prep and our fast-paced 4-hour service windows. Execute advanced culinary techniques including daily masa production, fish dry-aging, and fermentation. Support the batch-preparation of our set feasting menus while simultaneously handling la carte bar tickets. Mentor and develop Commis chefs to maintain high standards and consistency across the brigade. Maintain rigorous stock control, minimise kitchen wastage, and strictly adhere to our zero-waste philosophy. Ensure complete compliance with all food safety, allergen control, and HACCP protocols. About You Minimum of two years of experience as a Chef de Partie or strong Demi Chef in a premium, quality-driven kitchen. Deep interest in Mexican cuisine, authentic techniques, and working with unique ingredients. Highly organized with a detail-oriented mindset suitable for a heavily metric-driven kitchen environment. Calm under pressure with the ability to maintain consistency during full, synchronized restaurant turns. Strong communication skills to liaise effectively with both the kitchen brigade and front-of-house teams. Benefits Competitive salary and transparent tronc system. Hands-on training in specialised techniques like whole-animal butchery and masa production. A structured schedule built around our focused service windows to protect against burnout. Clear pathways for career progression as part of an ambitious new opening team. TPBN1_UKCT

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

Branded | High-Volume | Fast-Paced Restaurant | Brixton Up to £50,000 + Bonus + Great Company Benefits Change Hospitality is partnering with an exciting, established restaurant group to recruit an experienced Head Chef / Kitchen Manager for one of its flagship high-volume sites in Brixton . This is an excellent opportunity for a hands-on, commercially minded kitchen leader who thrives in a fast-paced branded environment. You'll be responsible for leading a high-performing team, maintaining exceptional food standards, driving kitchen performance, and creating a positive, motivated culture. The Role As Head Chef / Kitchen Manager, you will take full ownership of the kitchen operation, ensuring outstanding execution while delivering against financial and operational KPIs. Your responsibilities will include: Leading, developing and inspiring a large kitchen team. Delivering consistently high-quality food in a high-volume service environment. Managing labour, stock, GP and kitchen costs to budget. Recruiting, training and retaining a strong brigade. Ensuring all food safety, HACCP and health & safety standards are met. Working closely with the General Manager to drive site performance. Maintaining excellent kitchen organisation and service standards during busy periods. Building a positive team culture with a focus on coaching and development. About You We're looking for someone who has: Previous experience as a Head Chef or Kitchen Manager within a branded, high-volume restaurant. Strong leadership skills with the ability to motivate and develop teams. Excellent organisational and communication skills. A solid understanding of stock control, labour management and kitchen financials. A calm, solutions-focused approach under pressure. A genuine passion for delivering consistently great food and service. High standards and attention to detail. What's on Offer Salary up to £40,0000 Performance-related bonus. Excellent opportunities for progression within a growing hospitality group. Ongoing training and development. Company benefits and staff perks. A supportive culture where people are genuinely invested in your success. If you're an ambitious Head Chef or Kitchen Manager looking for your next challenge in a thriving, fast-paced restaurant business, we'd love to hear from you. We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

Elevate your craft. Sharpen your skills. Step into your next culinary chapter. At Hotel Indigo K West Shepherds Bush , we believe that every dish tells a story: of local flavour, technique, and teamwork. As a Demi Chef de Partie , youll be building your mastery while owning your section, supporting the brigade, and delivering the consistency that takes a dish from good to great. This is more than just cooking, its your moment to grow with a bold and creative kitchen team, so come join our pre-opening team as we get ready to open our doors! Whats Our Story? Inspired by the vibrant culture of Shepherds Bush, our hotel is a reflection of the neighbourhood: individual, artistic and full of character. In our kitchen, we embrace creativity and detail, crafting dishes that speak of story, and style. If youre ready to take the next step in your culinary career and thrive in a high-energy, supportive environment, we want you with us. Heres what you can look forward to as our Demi Chef de Partie: Annual Salary: £28,300 Pension with company contributions 50% discount in all our restaurants and Spa treatments across our properties Team member and Friends & Family rates across our properties IHG Employee rate across 6000 hotels globally Complimentary stay after passing probation Access to private medical insurance Extensive employee benefits and discounts Interest-free season ticket loan Employee Assistance Programme 24/7 online GP, mental health & wellbeing support World-class training, apprenticeships and management development programmes Bike to work scheme Free meals on duty Recommend a Friend incentive Social and community-focused initiatives and events A Day in Your Neighbourhood Support the section From mise en place to execution, youll work alongside the Chef de Partie, delivering every dish with precision and pride. Take ownership Manage your area confidently during service, maintain your fridges and stock levels, and ensure your section is spotless and well-prepped at all times. Follow the flavour Cook to spec, taste everything, and strive for perfection on every plate. Youll also take feedback with openness and a drive to improve. Lead when needed Step up in the absence of the Chef de Partie. Support Commis Chefs and apprentices, and take initiative in busy moments. Grow every day Keep refining the basics, take notes on new skills, share ideas, and actively participate in one-to-ones, training, and briefings. Maintain standards Take pride in hygiene, food safety, portion control, and proper stock rotation. Comply with Health & Safety and food allergen procedures. Whats Your Story? Youre eager to grow, ready to take responsibility, and have a passion for precision and plate presentation. Youll shine in this Demi Chef de Partie role if you bring: Proven experience as a Commis or Demi Chef in a quality-led kitchen Solid technical ability and knowledge of prep, sauces, garnishes, and presentation A strong sense of teamwork, communication, and collaboration Flexibility to work a rotating roster including evenings, weekends, and holidays An understanding of allergen handling, HACCP, and Health & Safety procedures A hunger to keep learning and progressing within a creative, supportive brigade If youre ready to own your station, grow with guidance, and play a key role in a passionate kitchen, this is your opportunity. Join us at Hotel Indigo K West Shepherds Bush as Demi Chef de Partie , and cook with purpose in a kitchen where detail and passion make every dish shine. TPBN1_UKCT

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

Join one of London's most distinctive luxury hotels and play a key role in delivering exceptional Italian cuisine. Working alongside our Head Chef, our Sous Chef will help lead a talented kitchen team, creating memorable dining experiences across brunch, la carte service, private dining and bespoke events. Your Role Support the Head Chef in the day-to-day leadership of the kitchen. Deliver beautifully executed Italian dishes with authenticity, consistency and flair. Help shape seasonal menus and bespoke event offerings. Coach, develop and inspire junior chefs. Maintain the highest standards of food quality, hygiene and HACCP compliance. Manage stock, ordering and food cost controls to minimise waste. Collaborate with the restaurant and events teams to ensure exceptional guest experiences. About You Sous Chef experience or an accomplished Junior Sous Chef ready for the next step. Background in a luxury hotel, premium restaurant or high-quality Italian kitchen. A genuine passion for Italian cuisine and quality ingredients. A confident leader who thrives in a fast-paced, service-led environment. Strong knowledge of food safety, allergens and kitchen operations. Committed to teamwork and delivering excellence every day. Why Join The BoTree? £45,000 salary plus service charge 28 days' holiday, increasing to 33 days with service Complimentary meals whilst on duty Discounted stays with Preferred Hotels Complimentary gym membership at Lincoln Plaza Annual complimentary overnight stay Birthday Bonanza an extra day's holiday on your birthday Wagestream financial wellbeing platform Employee Assistance Programme Cycle to Work scheme Workplace pension Recommend a Friend bonus of up to £750 If you're an ambitious chef with a passion for exceptional Italian cuisine and are looking to develop your career within a luxury hospitality environment, we'd love to hear from you. Apply today and become part of The BoTree. TPBN1_UKCT

Welcome to GOLDSTAR CHEFS , the UK's main recruitment hub for International themed establishments seeking high calibre international hospitality professionals from around the world as well as within UK. The UK is probably the world's biggest and most advanced global cuisine marketand an attractive job market for International Chefs and Hospitality Managers. As a reputed hospitality recruiter (and government-authorised migration specialist), we enable talented professionals like you to be hired in UK's diverse hospitality industry sectors. We are currently recruiting on behalf of a famed and highly renowned South Asian weddings, social and corporate events organiser and caterer. The organisation requires a highly skilled Chef specialising in high quality Indian Curry dishes with experience in events catering. Are you a creative and passionate Chef with outstanding skills? Are you ready for a new lifetime opportunity to do AMAZING work? Are you ready to discover a brighter, more rewarding and prosperous future for you and your family in UK? Then take a look! Position: Specialist IndIan Curry Chef De Partie Employer: Prestigious Asian Weddings and Corporate Events Caterers Location: West London Gross salary package :circa £38,000 + (incl.share of serv.charge+targeted bonus) Weekly working hours/days: up to 48 hours / 5 days (tbc) Benefits & Entitlements: 28 days paid holiday (pro rata) incentives, employers workplace pension,employee care and wellbeing support + more You will be responsible for the skilful preparation of a range of Indian dishes at scale, for prestigious Asian weddings and high end social as well as corporate events. To qualify for selection, you must have the following minimum requirements: - Eligibility to live and work in UK Expertise in preparing Indian cuisine dishes for large events Technical knowledge of ingredient quality, sourcing, measuring & formulation Ideal previous experience of at least 3 years in role Relevant Health & Safety credentials and knowledge of HACCP protocols Resident within commutable distance of up to one hour In addition, youshould also have the following attributes: - Performance, achievement and results driven Leadership qualities Time Management Have an eye for detail Able to work well with others Creative energetic and passionate about delivering culinary excellence Industrial training in a world renowned culinary/hospitality institute A hardworking, fastidious and conscientious individual Sound health and fitness Bachelors or masters degree in culinary arts or similar FAST PACED AND BE ABLE TO WORK AT SPEED AND UNDER PRESSURE GOOD NEWS IF YOU ARE IN UK ON SPONSORED VISA AND LOOKING FOR ARE NEW SPONSOR : : For assurance and peace of mind we place you with stable and reliable Goldstar Chefs approved sponsor employers only. We source you fantastic UK job opportunities and present your profile to a high standard. For BEST salary awards, personal growth and long-term job satisfaction choose to work for Goldstar Chefs accredited organisations . Boost your chances of being shortlisted by sending a video demo of your skills, photos of dishes you specialise in and /or have created, Instagram link (if avail.) menus you have worked on, plus any commendations and references to hand. This vacancy is open to qualifying international, and non settled as well as settled UK candidates. Important note: UK APPLICANTS- Prospective employers may ask for proof of right to work in UK (e.g., passport copy or other eligible evidence) to be sent by email or post before calling you for onsite interview. If you cannot or will not provide in advance your application may be rejected. You must produce evidence in original form at time of interview. OVERSEAS APPLICANTS - Kindly note relevant fees/charges relating to UKVI Skilled Worker Sponsorship are borne by you (incl.travel to UK) (employer pays relevant UKVI sponsor fees). If you are eligible for the post and agree to the aforementioned in principle, we will send you full details and related costs of UK employment and visa formalities.Please note the salary figure stated in ths ad is based on the minimum immigration salary as stated in the Certificate of Sponsorship (COS) PLUS variable bonues such tronc/service charge /tips etc Please note Goldstar Chefs do NOT ask for upfront payment for shortlisting your CV for this vacancy. DUE TO EXPECTED VOLUME OF RESPONSES WEARE UNABLE TODEALWITH PHONE INQUIRIES SO PLEASE DO NOT CALL, WE WILL CONTACT YOU IF SHORTLISTED Goldstar Chefs are a nationwide recruitment organisation serving the UK's hospitality industry. We are also a UK government(IAA)regulated immigration adviser with specialist expertise in dealing with UKVI SkilledWorkers sponsorship formalities for both employees and employers. Goldstar Chefs are a Corporate Member of The Recruitment & Employment Confederation(REC ). Closing date: 06.08.2026 TPBN1_UKCT

Night Baker Join the family at London's most Instagrammable café, currently located across multiple countries around the globe. Be part of our growing journey as we continue to expand, one pink café at a time. Our Production Kitchen is where quality and craftsmanship come together to produce premium bakery and pastry products for our cafés. We are looking for a passionate, skilled, and detail-oriented Night Baker with experience in sponge production to join our overnight bakery team. Benefits as our Night Manager; 24/7 access to an Employee Assistance Program, as well as a GP helpline Health cash plan get money back to help cover the costs of healthcare appointments Lifestyle savings on 1000s of high street brands ASOS, H&M, Sainsburys and Apple to name just a few Discount in store when you are not working Training and development, as well as career progression with EL&N Birthday cake on us (we might even sing you the Happy Birthday song too!) Damask Night Bakers should have: Previous experience working in a commercial bakery, pastry kitchen, or food production environment. Experience producing a variety of sponge cakes and cake bases to a consistently high standard. A good understanding of weighing, mixing, baking, cooling, and handling sponge products. The ability to follow recipes accurately while maintaining consistency and quality. Excellent attention to detail and a commitment to producing high-quality products. Knowledge of food safety, HACCP, and health & safety procedures. The ability to work independently during overnight shifts while meeting daily production targets. A positive attitude with a willingness to support the wider production team. The ability to work efficiently in a fast-paced production kitchen. Schedule 5 days a week 9:00 PM 6:00 AM Flexible working days Weekend availability as required Night shift TPBN1_UKCT

Job Description Head Chef Thakers Everyday Indian Kitchen Job Title Head Chef Reports To Operations Director / Owners Location Thakers, 12A High Street Quarter, Hounslow, TW3 1EH Employment Type Full-Time About Thakers Thakers is a modern British Indian high street restaurant. Inspired by everyday Indian home cooking, we serve fresh, nourishing food made with care using traditional methods and quality ingredients. Our mission is simple: to become the UK's leading everyday Indian restaurant brand. This is an opportunity to join at the beginning of an exciting journey and help shape the future of a business with ambitious national expansion plans. The Role We are looking for an experienced, passionate and highly organised Head Chef to lead our kitchen operation. This role is about much more than cooking. You will be responsible for maintaining exceptional food quality, developing your team, driving consistency, controlling costs and ensuring every guest receives an outstanding experience. You will play a key role in building the operational systems that will support the future growth of the business. Key Responsibilities Kitchen Leadership Lead and inspire the kitchen team. Set standards of professionalism and teamwork. Create a positive, respectful and accountable culture. Lead by example during every service. Food Quality Ensure every dish is prepared consistently to specification. Maintain exceptional presentation and portion control. Protect the authenticity and integrity of the Thakers menu. Carry out regular quality checks throughout service. Operations Oversee all food preparation and service. Ensure efficient kitchen organisation and workflow. Manage prep planning and daily production. Ensure recipes and procedures are followed precisely. Food Safety Maintain full compliance with Food Hygiene Regulations. Ensure HACCP procedures are implemented daily. Maintain excellent cleaning standards. Prepare for Environmental Health inspections at any time. Stock & Cost Control Manage stock levels efficiently. Minimise food waste. Complete regular stock takes. Control GP through portion control and purchasing discipline. Work with suppliers to maintain quality and value. Team Development Recruit, train and develop kitchen staff. Coach junior chefs and kitchen assistants. Carry out regular performance reviews. Build a culture of continuous improvement. Menu Development Work with the owners to refine existing dishes. Suggest seasonal specials and improvements. Assist with recipe development and standardisation. Systems & Growth Help document recipes, preparation methods and kitchen systems. Support the development of training manuals and SOPs. Build processes capable of supporting future multi-site expansion. Essential Skills & Experience Minimum 2 years' experience in a senior chef position. Experience leading high-volume kitchen operations. Strong knowledge of Indian cuisine. Excellent organisational skills. Calm under pressure. Strong communication and leadership abilities. Excellent understanding of food hygiene and HACCP. Experience managing stock, ordering and food costs. Desirable Experience Experience with Gujarati and vegetarian Indian cuisine. Experience opening a new restaurant. Multi-site or branded restaurant experience. Experience creating kitchen systems and training manuals. Experience using kitchen management or inventory software. Personal Attributes We're looking for someone who: Takes pride in every plate. Leads with humility and professionalism. Has exceptional attention to detail. Is calm under pressure. Is honest, reliable and accountable. Enjoys developing people. Embraces continuous improvement. Thinks commercially as well as creatively. Wants to grow with the business. Success in This Role Within your first year you will have: Built a disciplined, motivated kitchen team. Delivered consistently outstanding food. Maintained excellent food safety standards. Achieved strong food cost control. Helped establish operational systems ready for future expansion. Become a trusted leader within the business. What We Offer Salary: £40,000 per annum Full-time, permanent position Paid annual leave Company pension (where applicable) Staff meals during shifts Opportunities to help build one of the UK's most exciting modern Indian hospitality brands. Performance-related bonus opportunities. Career progression within a growing restaurant group. Ongoing training and development. A supportive, ambitious and family-oriented working environment. Our Values At Thakers we believe in: Doing the simple things exceptionally well. Treating everyone with respect. Continuous learning and improvement. Pride in our food and our people. Building a business that lasts for generations. We are looking for someone who shares these values and wants to be part of something special from the very beginning. TPBN1_UKCT

Enhance Catering is currently recruiting for two experienced Chef de Parties to join the catering team at a prestigious boarding school in South West London. This is an excellent opportunity for passionate chefs looking to further their career within a professional, high-volume catering environment. The successful candidates will become part of a well-established kitchen team delivering fresh, high-quality meals across a busy operation serving up to 2,600 covers per day. If you take pride in producing exceptional food, work well under pressure and enjoy being part of a collaborative team, we'd love to hear from you. Location: London SW13 9JT Salary: £33,280 - £34,944 per annum Hours: 4042 hours per week Working Pattern: 5 days out of 7 (rota basis) Contract: Permanent | 52 Weeks per Year The Role Working alongside the Head Chef and Senior Kitchen Team, you will be responsible for preparing and delivering consistently high-quality food while ensuring the highest standards of food safety, hygiene and presentation are maintained. You will play an integral role in the day-to-day operation of the kitchen, contributing to a varied and nutritious menu within a fast-paced educational catering environment. Key Responsibilities Prepare and cook fresh, high-quality meals to a consistently high standard. Manage your designated kitchen section efficiently during service. Support the delivery of varied, balanced and nutritious menus. Ensure excellent standards of food presentation and portion control. Maintain compliance with Food Safety, HACCP and Health & Safety regulations. Assist with stock management, stock rotation and waste reduction. Work collaboratively with colleagues to ensure a smooth and efficient service. Maintain a clean, organised and compliant working environment at all times. Candidate Requirements The successful applicant will have: Previous experience working as a Chef de Partie or an experienced Commis Chef ready to progress. Experience working within a busy, high-volume catering environment. Excellent knowledge of food hygiene and food safety legislation. Strong organisational and communication skills. The ability to remain calm and efficient under pressure. A genuine passion for producing quality food and delivering excellent service. Previous experience within education, contract catering or large-scale hospitality environments would be advantageous. What We Offer Competitive salary of £33,280 - £34,944 per annum 4042 hours per week Permanent, year-round employment (52 weeks) Five-day working week on a rotating rota Opportunity to work within a respected educational catering environment Supportive management team Ongoing training and career development opportunities If you are an experienced Chef de Partie seeking your next opportunity within a professional and rewarding environment, we would be delighted to hear from you. To apply or for further information, please contact: Savannah on 07933820687. TPBN1_UKCT

Were a multi award-winning contract catering company, with a team of trained foodies serving over 45,500 satisfied customers every day. We now have an exciting opportunity for an experienced Sous Chef to join our team. Producing and developing the highest standard of food within the required time and financial targets, youll step into the Head Chefs shoes when required. You also have ideas of your own, and will be keen to develop new initiatives to improve standards. Enthusiastic about food, youll research innovative ideas and contribute to all areas of food production, from menu planning capturing food trends, to delighting our customers. An effective communicator, youre a professional who promotes team spirit, company culture and can switch the speed of your work when the business needs you to. With a strong customer focus, youll gain valuable feedback to measure success and be committed to continuous learning by attending workshops and forums. And while your kitchen management skills may be at a basic level, youre ready to improve and grow. With relevant experience and educated to C & G 706 1 & 2, NVQ or equivalent, youll have Food Safety and Health and Safety certificates at level 2, and be confident in your working knowledge of COSHH & HACCP. 2 years experience working in in a similar size operation would be an advantage, along with some experience in supervising others. bartlett mitchell are committed to supporting your future career and training options. Hours of work Monday to Thursday 06.30am to 15.00pm 32 hours Friday 6.30am to 12pm 5.5 hours Total hours 37.5 Breakfast & lunch service ,Friday Breakfast service & Prep Uniform provided ,safety shoes Benefits to be discussed ,please look on BM website TPBN1_UKCT

An exciting opportunity has arisen for an experienced full-time Sous Chef to join Head Chef Daniel Kent and our Back of House team at Wiltons on Jermyn Street, Green Park. Why join the Wiltons team? Offering approx £21.30 to £23.30 per hour plus yearly bonus Approx. 48 hours a week Monday to Saturday with 2 days off per week flexible shifts The restaurant is closed on Saturday lunches, Sundays, 10 days over Christmas, 4 days over the Easter weekend and Bank holidays 28 days holidays (inc. bank holidays) + additional days given for years of service Training & development opportunities including company funded courses Career progression planning with platform Flow Hospitality Growth opportunities within both restaurants in the company 50% discount in each restaurant within the group (Francos and Wiltons) Company pension scheme & Company sickness pay Uniforms provided and laundered Delicious meals whilst on duty Recommend a friend Scheme Employee of the month and the year rewards Annual staff party Who are we? Since Wiltons was established in 1742, it has consistently enjoyed a reputation as the epitome of fine British dining in London. Located on Jermyn Street between Green Park and Piccadilly, Wiltons is a family-owned restaurant with a sister venue: Francos also on Jermyn Street. Both are managed by Director Jason Phillips who has worked at the Savoy, the Avenue and C London. Wiltons combines a modern philosophy on service with all that is traditionally British to create the perfect dining experience. The atmosphere is perfectly matched with the immaculately prepared wild fish, shellfish, and game in season and meat dishes sourced from the finest farms. The restaurant compromises of a bar area, a main dining room divided in 3 sections and a Private Dining room named the Jimmy Marks Room that can also be used as additional seating for the restaurant. Wiltons is open for lunch and dinner from Monday to Friday and dinner on Saturdays. For more information, please visit our website. What can you bring to the team? Previous experience as a Junior Sous Chef or Sous Chef in a similar establishment, catering for 80 to 100 covers during each service Excellent management, training and delegation skills - we are actively involved in developing and mentoring apprentices Imagination & creativity in the development of new recipes and dishes Good financial skills, understanding of budgets, forecasting, stock control and GPs Excellent understanding of Health & Safety practices, safe working environments, Food Safety, HACCP etc. Food Safety Level 3 or Level 4 would be beneficial High level of attention to details ensuring that the production, preparation and presentation of food is always of the highest quality Motivation, commitment, success orientated with a can do attitude Knowledge and diversity from previous roles to the team Enthusiasm, drive & desire to learn Right to work in the UK is a requirement. Please note we are currently unable to provide sponsorship for the moment. Applications without a CV will not be considered. If you have not heard back from us within 5 working days, your application is unlikely to have been successful on this occasion. TPBN1_UKCT

Location: South West London (SW13) Hours: 40 Hours Per Week | 5 Days out of 7 (Rota Basis) Pay: £ 24,960 per annum Contract: Permanent | Term Time Only Enhance Catering is currently recruiting for an experienced Chef de Partie to join the catering team at a prestigious boarding school in South West London. This is an excellent opportunity for a passionate chef seeking a better work-life balance while continuing to work within a professional, high-volume catering environment. The successful candidate will join an established kitchen team producing fresh, high-quality meals for pupils, staff and visitors in a busy operation serving up to 2,600 covers per day . If you enjoy working with fresh ingredients, thrive in a fast-paced kitchen and take pride in producing consistently high standards of food, we'd love to hear from you. The Role Working alongside the Head Chef and Senior Kitchen Team, you will be responsible for preparing and delivering fresh, nutritious meals while maintaining the highest standards of food safety, hygiene and presentation. You will manage your own section during service and play an important role in the smooth day-to-day running of the kitchen. Key Responsibilities Prepare and cook fresh, high-quality meals to a consistently high standard. Take responsibility for your designated section during service. Support the delivery of varied, balanced and nutritious menus. Ensure excellent standards of food presentation and portion control. Maintain compliance with Food Safety, HACCP and Health & Safety regulations. Assist with stock control, stock rotation and waste reduction. Work collaboratively with the wider kitchen team to ensure efficient service. Maintain a clean, organised and compliant kitchen environment at all times. Candidate Requirements The successful applicant will have: Previous experience working as a Chef de Partie or a strong Commis Chef ready to progress. Experience working within a busy, fresh food kitchen. A good understanding of Food Safety, HACCP and Health & Safety legislation. Strong organisational and communication skills. The ability to work calmly and efficiently under pressure. A genuine passion for producing high-quality food. Previous experience within education, contract catering or large-scale hospitality environments would be advantageous but is not essential. What We Offer £ 24,960 per annum 40 hours per week 5 days out of 7 on a rota basis Term Time Only contract , offering an excellent work-life balance Opportunity to work within a prestigious educational catering environment Supportive management team Ongoing training and career development opportunities If you're an experienced Chef de Partie looking for a rewarding role within a professional kitchen and would like the benefits of a term-time only contract , we'd love to hear from you. To apply or for further information, please contact Oshane on 02039411040 or 07743942648. TPBN1_UKCT

Pastry Chef Location: South West London (SW13) Hours: 40 Hours Per Week | Monday to Friday Pay: £ 37,440 per annum Contract: Permanent | 52 Weeks Per Year Enhance Catering is currently recruiting for an experienced Pastry Chef to join the catering team at a prestigious boarding school in South West London. This is an excellent opportunity for a skilled pastry professional looking to join a well-established kitchen within a high-volume, fresh food environment. Working as part of a talented team, you will be responsible for producing a wide range of high-quality desserts, pastries, breads and baked goods for a busy operation serving up to 2,600 covers per day. If you have a passion for pastry, enjoy working with fresh ingredients and take pride in producing exceptional food, we'd love to hear from you. The Role Working alongside the Head Chef and Senior Kitchen Team, you will take responsibility for the pastry section, preparing and delivering high-quality desserts and baked products while maintaining the highest standards of food safety, hygiene and presentation. This role offers an excellent work-life balance with Monday to Friday hours and the opportunity to work within a professional educational catering environment. Key Responsibilities Prepare and produce a wide variety of desserts, cakes, pastries, breads and baked goods. Manage the pastry section efficiently, ensuring consistent quality and presentation. Support the planning and development of seasonal dessert menus. Ensure all products are prepared using fresh, high-quality ingredients. Maintain excellent standards of food hygiene, HACCP and Health & Safety. Assist with stock control, ordering and stock rotation. Minimise waste while maintaining high production standards. Work closely with the wider kitchen team to ensure smooth service. Keep all work areas clean, organised and compliant with food safety regulations. Candidate Requirements The successful applicant will have: Previous experience working as a Pastry Chef or Pastry Chef de Partie. Strong pastry and baking skills with experience producing desserts from scratch. Experience working within a busy, high-volume kitchen. A good understanding of Food Safety, HACCP and Health & Safety legislation. Excellent organisational skills and attention to detail. The ability to work efficiently and consistently in a fast-paced environment. A genuine passion for pastry and high-quality food. Previous experience within education, contract catering or large-scale hospitality environments would be advantageous but is not essential. What We Offer £ 37,440 per annum 40 hours per week Monday to Friday working pattern Permanent, year-round employment (52 weeks) Excellent work-life balance with evenings and weekends generally free Opportunity to work within a prestigious educational catering environment Supportive management team Ongoing training and career development opportunities If you're an experienced Pastry Chef looking for your next opportunity within a professional and rewarding kitchen, we'd love to hear from you. To apply or for further information, please contact Oshane on02039411040 or 07743942648. TPBN1_UKCT

Were looking for an experienced Head Chef to oversee the culinary operation in a unique multi-outlet venue, which incorporates casual dining service, higher end hospitality lunches and a variety of events. The role will include being hands on in the kitchen, as well time spent working on the overall strategy, menu concepts and financial analysis. 5 out of 7 days, a mixture of shifts (no late nights) and weekend work required. An excellent benefits package. The venue is generally closed for Christmas and New Year. Up to £60K per annum + overtime. The Person Previous experience as a Head Chef within a multi-outlet site operation is desired. The ability to create varied menus, plan and the co-ordinate a variety of standing and sit-down functions for differing needs is essential. An inspiring leader who will mentor, develop and help to retain a team of Chefs and someone who is confident communicating with senior stakeholders. Sound financial awareness Food Costing, GPs, Stock Control, Rotas and Labour. Proficient training in Food Safety, Risk Assessments, Health & Safety and HACCP. Apply now to be considered for this Head Chef role. TPBN1_UKCT

Elior Concessions - Elevating Every Day Out Whether it's a day out at a heritage site, museum, or entertainment venue , we make every experience extra special with fantastic hospitality and innovative food . We're the team behind the tasty treats and top-notch service that make every visit special. From a freshly brewed coffee to a gourmet meal, or a quick snack on the go , we turn food breaks into memorable moments. What you'll be doing.. The Role: As Café Manager, you will take full responsibility for the day-to-day operation of the café, ensuring exceptional food, beverage, and customer service standards while driving sales and maintaining a positive team culture. Key Responsibilities: Lead, motivate, and develop the café team to deliver exceptional customer experiences. Manage the daily operation of the café, ensuring smooth and efficient service. Maintain high standards of food safety, hygiene, and health & safety compliance. Monitor stock levels, place orders, and manage wastage to achieve budget targets. Prepare staff rotas and manage labour costs effectively. Build strong relationships with the client and respond proactively to customer feedback. Ensure the café is clean, welcoming, and presented to the highest standard at all times. Support and deliver hospitality and special events as required. Drive innovation by introducing seasonal offers and promoting sales opportunities. We're looking for someone who has: Previous experience managing a busy café or hospitality operation. Strong leadership and people management skills. Excellent customer service and communication skills. Experience managing budgets, stock control, and ordering. Knowledge of food safety, HACCP, and health & safety legislation. A hands-on approach with the ability to lead by example. A passion for quality food, coffee, and creating memorable customer experiences. Working Pattern: 5 days out of 7 | 37.5 hours per week Salary: £35000 per annum Brilliant Work Deserves Brilliant Perks! At Elior, we believe that when you love where you work, it shows. That's why we make sure our team feels appreciated, supported, and set up for success! Here's what's waiting for you: Free, tasty meals • Enjoy tasty, nutritious food on us while you work! Flexible working, • including part time roles, because life doesn't run on a 9-5 schedule. Plenty of Time to Unwind, • 28 days of holiday, and after two years, enjoy even more with 31 days. Leave for life's important moments, • whether family, personal or unexpected. Give back time, • paid volunteering days for the causes you care about. Room to grow, • career development and learning opportunities for all stages of your career. Wellbeing first, • mental health support and wellbeing perks. Financial security, • pension schemes and life assurance. Exclusive discounts, • save on entertainment, leisure, and even travel! One small thing - we welcome you to apply using the name you feel most comfortable with! No need for legal names at this stage. Why You'll Love Working Here We're a people-first business with over 10,000 colleagues across the UK , serving everything from stadiums to hospitals, schools to workplaces. Our mission? To enrich lives everywhere, every day. And here's the best part - 87% of our team say they're proud to work here! Why? Because we create a place where you're listened to, trusted, supported, and valued. Not sure you match every single requirement? Apply anyway! Research shows that many people - especially women and those from underrepresented backgrounds - hold back unless they meet 100% of the criteria. But we hire for potential, not just experience. If you're passionate and ready to grow, we want to hear from you! We Celebrate You! At Elior, diversity and inclusion aren't just policies, they're who we are. We know that different perspectives make us stronger, and we're dedicated to creating an environment where everyone feels seen, heard, and empowered to succeed. Need any support or adjustments during the application process? Just let us know - we're happy to help! Ready to join us? Hit 'Apply Now' and let's chat! TPBN1_UKCT

Cafe Manager - Marble Hill Package: £35000 per annum Working Pattern: 5 days out of 7 | 37.5 hours per week Lexington is an award-winning contract caterer, recognised for delivering exceptional food, coffee, and hospitality experiences. We are looking for an enthusiastic, customer-focused Café Manager to lead our café operation at our prestigious Marble Hill site . This is an exciting opportunity for an experienced hospitality professional who is passionate about delivering outstanding service, leading a high-performing team, and creating a welcoming café environment. The Role: As Café Manager, you will take full responsibility for the day-to-day operation of the café, ensuring exceptional food, beverage, and customer service standards while driving sales and maintaining a positive team culture. Key Responsibilities: Lead, motivate, and develop the café team to deliver exceptional customer experiences. Manage the daily operation of the café, ensuring smooth and efficient service. Maintain high standards of food safety, hygiene, and health & safety compliance. Prepare and serve range of cafe food and drinks, including baking pastries, preparing toasted sandwiches and paninis to company standards. Monitor stock levels, place orders, and manage wastage to achieve budget targets. Prepare staff rotas and manage labour costs effectively. Build strong relationships with the client and respond proactively to customer feedback. Ensure the café is clean, welcoming, and presented to the highest standard at all times. Support and deliver hospitality and special events as required. Drive innovation by introducing seasonal offers and promoting sales opportunities. We're looking for someone who has: Previous experience managing a busy café in retail or hospitality operation. Strong leadership and people management skills. Excellent customer service and communication skills. Experience managing budgets, stock control, and ordering. Knowledge of food safety, HACCP, and health & safety legislation. A hands-on approach with the ability to lead by example. A passion for quality food, coffee, and creating memorable customer experiences. Brilliant Work Deserves Brilliant Perks! At Lexington, we believe that when you love where you work, it shows. Thats why we make sure our team feels appreciated, supported, and set up for success! Heres whats waiting for you: Free, tasty meals • Enjoy tasty, nutritious food on us while you work! Flexible working, • including part time roles, because life doesnt run on a 9-5 schedule. Plenty of Time to Unwind, • 28 days of holiday, and after two years, enjoy even more with 31 days. Leave for lifes important moments, • whether family, personal or unexpected. Give back time, • paid volunteering days for the causes you care about. Room to grow, • career development and learning opportunities for all stages of your career. Wellbeing first, • mental health support and wellbeing perks. Financial security, • pension schemes and life assurance. Exclusive discounts, • save on entertainment, leisure, and even travel! One small thing - we welcome you to apply using the name you feel most comfortable with! No need for legal names at this stage. TPBN1_UKCT

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