Sous Chef- Birmingham- 5 out of 7 Working hours 5.30pm unitl 1.30am (INCLUDING WEEKENDS) IMMEDIATE INTERVIEWS/ START AVAILABLE My client is a rapidly growing food production company, and due to a successful business win, they are looking to add a Sous Chef to their growing team. You wil be responsible for producing premium pre-packed meals for a new client, consisting of high quality meat, sauces from scratch. You will oversee junior members, ensuring the production line runs smoothly within a set time line for delivery. ENSURING ALL HACCY, COSHH, ALLERGEN, TRACEABILITY AND OTHER FOOD HYGEINE AND HEALTH AND SAFETY STANDARDS AND PRCEDURES ARE FOLLOWED IN LINE WITH THE INDUSTRY AND COMPANY POLICY. The sucessful candidate will have- -Chef experince at Sous Chef level- Hotel, restaurant, airside catering catering and high volume catering background considered. -Expereince overseeing junior members, ensuring the production line runs smoothly and in a timely manner. -Have good knowledge and understanding of HACCP, COSHH and RIDDOR both in theory and practically. - Experience with SLASA or BRCE standards is desirable but not essential. WORKING HOURS ARE 5.30PM-1.30AM -5 DAYS OUT OF 7 (INCLUDING WEEKENDS)
Jul 29, 2025
Full time
Sous Chef- Birmingham- 5 out of 7 Working hours 5.30pm unitl 1.30am (INCLUDING WEEKENDS) IMMEDIATE INTERVIEWS/ START AVAILABLE My client is a rapidly growing food production company, and due to a successful business win, they are looking to add a Sous Chef to their growing team. You wil be responsible for producing premium pre-packed meals for a new client, consisting of high quality meat, sauces from scratch. You will oversee junior members, ensuring the production line runs smoothly within a set time line for delivery. ENSURING ALL HACCY, COSHH, ALLERGEN, TRACEABILITY AND OTHER FOOD HYGEINE AND HEALTH AND SAFETY STANDARDS AND PRCEDURES ARE FOLLOWED IN LINE WITH THE INDUSTRY AND COMPANY POLICY. The sucessful candidate will have- -Chef experince at Sous Chef level- Hotel, restaurant, airside catering catering and high volume catering background considered. -Expereince overseeing junior members, ensuring the production line runs smoothly and in a timely manner. -Have good knowledge and understanding of HACCP, COSHH and RIDDOR both in theory and practically. - Experience with SLASA or BRCE standards is desirable but not essential. WORKING HOURS ARE 5.30PM-1.30AM -5 DAYS OUT OF 7 (INCLUDING WEEKENDS)
Job Title: Sous Chef Our client is a renowned brasserie in West London, known for its contemporary British menu made from the finest locally sourced ingredients. The establishment's dedication to passion and professionalism has redefined smart casual dining. They are currently seeking a strong Sous Chef to assist the head chef who is always looking to improve on their acclaimed two rosette food offering. Sous Chef benefits: Working alongside a Michelin starred head chef. Creating and developing a two-rosette food offering. Working for an owner who advocates and encourages career advancement for all staff members. £45,000 - £50,000 All applicants must have easy access to West London. 48 hours per week Meals for staff are providedwhileonduty. Sous Chef Requirements: A highly skilled Sous Chef with a proven track record working within restaurants that couple high quality and quantity. The successful Sous Chef will have a creative input on all menus. We are seeking a Sous Chef who considers themselves to be a great leader and motivator towards the junior members of the team. All Sous Chef applicants MUST have a stable employment history.
Jul 29, 2025
Full time
Job Title: Sous Chef Our client is a renowned brasserie in West London, known for its contemporary British menu made from the finest locally sourced ingredients. The establishment's dedication to passion and professionalism has redefined smart casual dining. They are currently seeking a strong Sous Chef to assist the head chef who is always looking to improve on their acclaimed two rosette food offering. Sous Chef benefits: Working alongside a Michelin starred head chef. Creating and developing a two-rosette food offering. Working for an owner who advocates and encourages career advancement for all staff members. £45,000 - £50,000 All applicants must have easy access to West London. 48 hours per week Meals for staff are providedwhileonduty. Sous Chef Requirements: A highly skilled Sous Chef with a proven track record working within restaurants that couple high quality and quantity. The successful Sous Chef will have a creative input on all menus. We are seeking a Sous Chef who considers themselves to be a great leader and motivator towards the junior members of the team. All Sous Chef applicants MUST have a stable employment history.
Welcome to The Ivy Collection, we embody timeless elegance and vibrant hospitality in every guest experience. Our iconic restaurants, situated across the UK and beyond, are celebrated for exceptional food, outstanding service, and the creation of unforgettable moments. Job Description: TheSous Chefwill work alongside the line chefs, to ensure every dish is prepared to our high standards , t he role is a le a dership role but still requires you to be hands-on - perfect for someone who still loves cooking but wants to perfect their leadership skills. W ith such a large kitchen team , you are able to focus on each aspect of the role, so that when you are on section with the team you are focu sed on food quality and training and when you are on Pass you are fully focused on leading the team through a great service. Responsibilities: Ensuring correct prep levels by our dedicated prep team. Ensuring deliveries and stock are put away correctly by the Goods Receiver. Daily due diligence . Junior staff wellbeing. Checking cleaning rotas are completed Ensure compliance with health and safety regulations hygiene standards. Train and mentor kitchen staff to maintain consistency and excellence in execution. Assist with performance management of kitchen personnel. Support the Head Chef and Senior Sous Chef in maintaining a positive work environment . Requirements: Previous experience as a Sous Chef in a busy kitchen environment. Strong culinary skills and a passion for quality and creativity. Leadership abilities with excellent communication and interpersonal skills. Ability to thrive in a fast-paced, high-pressure environment. Experience in working with a large kitchen team. Knowledge of kitchen equipment, food safety practices, and culinary techniques. A knowledge of GP and stock control. Ability to organis e and direct many checks at once. Benefits & rewards: Competitive Industry pay (based on salary & Tronc) . Additionally, all managers receive an element of variable tronc . 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. Career Development and Training , including Apprenticeships. You can take your Birthday as a day off - Guaranteed! Access to discounts on 100s of retailers, health, entertainment, travel & more. Join our kitchen team as Sous Chef and be a part of delivering exceptional dining experiences ! The Ivy Collection is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. About us: Our shared CARING values help create an environment where we are happy, and engaged and we care for ourselves, our colleagues, our guests, and we celebrate our individualities and differences. Compensation: Competitive salary
Jul 29, 2025
Full time
Welcome to The Ivy Collection, we embody timeless elegance and vibrant hospitality in every guest experience. Our iconic restaurants, situated across the UK and beyond, are celebrated for exceptional food, outstanding service, and the creation of unforgettable moments. Job Description: TheSous Chefwill work alongside the line chefs, to ensure every dish is prepared to our high standards , t he role is a le a dership role but still requires you to be hands-on - perfect for someone who still loves cooking but wants to perfect their leadership skills. W ith such a large kitchen team , you are able to focus on each aspect of the role, so that when you are on section with the team you are focu sed on food quality and training and when you are on Pass you are fully focused on leading the team through a great service. Responsibilities: Ensuring correct prep levels by our dedicated prep team. Ensuring deliveries and stock are put away correctly by the Goods Receiver. Daily due diligence . Junior staff wellbeing. Checking cleaning rotas are completed Ensure compliance with health and safety regulations hygiene standards. Train and mentor kitchen staff to maintain consistency and excellence in execution. Assist with performance management of kitchen personnel. Support the Head Chef and Senior Sous Chef in maintaining a positive work environment . Requirements: Previous experience as a Sous Chef in a busy kitchen environment. Strong culinary skills and a passion for quality and creativity. Leadership abilities with excellent communication and interpersonal skills. Ability to thrive in a fast-paced, high-pressure environment. Experience in working with a large kitchen team. Knowledge of kitchen equipment, food safety practices, and culinary techniques. A knowledge of GP and stock control. Ability to organis e and direct many checks at once. Benefits & rewards: Competitive Industry pay (based on salary & Tronc) . Additionally, all managers receive an element of variable tronc . 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. Career Development and Training , including Apprenticeships. You can take your Birthday as a day off - Guaranteed! Access to discounts on 100s of retailers, health, entertainment, travel & more. Join our kitchen team as Sous Chef and be a part of delivering exceptional dining experiences ! The Ivy Collection is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. About us: Our shared CARING values help create an environment where we are happy, and engaged and we care for ourselves, our colleagues, our guests, and we celebrate our individualities and differences. Compensation: Competitive salary
Job Description Sous chef Monday to Friday 37.5 hours per week £18.06 per Hour Spice Up Your Next Career Move! Are you a talented and enthusiastic Sous Chef looking to showcase your skills and creativity? Join our dedicated catering team in Earls Court London where you'll craft exceptional dishes using the finest and freshest ingredients. This is your opportunity to make an impact in a role that balances culinary passion with career development, all within the UK's leading food service company. The Sous Chef will thrive in supporting the Head Chef to deliver exceptional food while ensuring the smooth operation of the kitchen. You will be passionate about food quality and presentation, maintaining high standards, and ensuring that all dishes are prepared and presented to perfection. You will be integral in leading the kitchen team, training and mentoring junior staff, and ensuring that operational efficiency and food safety standards are met. Key Responsibilities: Supporting the Head Chef : Assist the Head Chef in all aspects of kitchen management, including menu creation, food preparation, and ensuring that kitchen operations run smoothly. Team Leadership : Train, mentor, and supervise kitchen staff, ensuring high standards of food preparation and cleanliness. Food Quality and Consistency : Ensure that every dish is prepared and presented according to the venue's standards, maintaining consistency and quality at all times. Stock Management : Assist in ordering, stock rotation, and inventory control, ensuring that stock levels are maintained and waste is minimised. Health and Safety : Adhere to health, safety, and hygiene regulations to ensure the kitchen operates in a safe and clean environment. Cost Control : Work with the Head Chef to ensure food costs are controlled and within budget, while maintaining the highest quality. Customer Focused : Ensure that dishes meet client and customer expectations, adapting to special dietary requirements and requests as needed. Operational Support : Take charge of the kitchen when the Head Chef is absent, ensuring the operation runs smoothly. Required Skills: Culinary Expertise : Proven experience in high-quality catering, ideally within a similar venue or setting, with a passion for creating exceptional dishes. Leadership Skills : Ability to supervise and motivate a team of kitchen staff, ensuring a high level of performance. Food Safety : A strong understanding of food hygiene and safety standards, with the ability to enforce them in the kitchen. Team Collaboration : Ability to work well with both front-of-house and kitchen teams to deliver a seamless customer experience. Organisational Skills : Strong attention to detail and the ability to manage multiple tasks in a fast-paced environment. Adaptability : Flexibility to assist in all areas of the kitchen and respond to changing demands during service. Additional Traits: Passion for Food : A deep enthusiasm for culinary arts and delivering an exceptional dining experience. Creativity : Ability to contribute to menu planning and innovation, keeping up to date with culinary trends. Financial Awareness : Ability to manage food costs and contribute to the financial success of the venue. As a Sous Chef, you will ideally have a background in high-quality catering and be eager to further develop your culinary skills in a prestigious venue. You will be dedicated to maintaining a high standard of food and service, leading your team to ensure operational excellence and customer satisfaction. We reward your hard work with a comprehensive benefits package, including: Contributory pension scheme Career development : Career Pathways and MyLearning programmes Healthcare : Digital GP access for you and your family Travel discounts : Savings with TUI, Expedia, and more Shopping discounts : On Tesco, Sainsbury's, Morrisons, and others Cinema : Up to 44% off tickets Cash rewards : Earn rewards every time you spend Wellness : Free mindfulness, wellness, and exercise classes Family & friends : Share discounts with loved ones As part of Compass Group, you'll have the chance to grow your career with the industry leader, enjoying competitive pay, great perks, and unmatched opportunities for learning and development. Diversity Is Our Strength At Compass Group UK&I, we're dedicated to creating a workplace where everyone can be their true selves and have equal opportunities for career advancement. We celebrate diversity and believe that it drives innovation and excellence, allowing our colleagues to thrive and reach their full potential.
Jul 29, 2025
Full time
Job Description Sous chef Monday to Friday 37.5 hours per week £18.06 per Hour Spice Up Your Next Career Move! Are you a talented and enthusiastic Sous Chef looking to showcase your skills and creativity? Join our dedicated catering team in Earls Court London where you'll craft exceptional dishes using the finest and freshest ingredients. This is your opportunity to make an impact in a role that balances culinary passion with career development, all within the UK's leading food service company. The Sous Chef will thrive in supporting the Head Chef to deliver exceptional food while ensuring the smooth operation of the kitchen. You will be passionate about food quality and presentation, maintaining high standards, and ensuring that all dishes are prepared and presented to perfection. You will be integral in leading the kitchen team, training and mentoring junior staff, and ensuring that operational efficiency and food safety standards are met. Key Responsibilities: Supporting the Head Chef : Assist the Head Chef in all aspects of kitchen management, including menu creation, food preparation, and ensuring that kitchen operations run smoothly. Team Leadership : Train, mentor, and supervise kitchen staff, ensuring high standards of food preparation and cleanliness. Food Quality and Consistency : Ensure that every dish is prepared and presented according to the venue's standards, maintaining consistency and quality at all times. Stock Management : Assist in ordering, stock rotation, and inventory control, ensuring that stock levels are maintained and waste is minimised. Health and Safety : Adhere to health, safety, and hygiene regulations to ensure the kitchen operates in a safe and clean environment. Cost Control : Work with the Head Chef to ensure food costs are controlled and within budget, while maintaining the highest quality. Customer Focused : Ensure that dishes meet client and customer expectations, adapting to special dietary requirements and requests as needed. Operational Support : Take charge of the kitchen when the Head Chef is absent, ensuring the operation runs smoothly. Required Skills: Culinary Expertise : Proven experience in high-quality catering, ideally within a similar venue or setting, with a passion for creating exceptional dishes. Leadership Skills : Ability to supervise and motivate a team of kitchen staff, ensuring a high level of performance. Food Safety : A strong understanding of food hygiene and safety standards, with the ability to enforce them in the kitchen. Team Collaboration : Ability to work well with both front-of-house and kitchen teams to deliver a seamless customer experience. Organisational Skills : Strong attention to detail and the ability to manage multiple tasks in a fast-paced environment. Adaptability : Flexibility to assist in all areas of the kitchen and respond to changing demands during service. Additional Traits: Passion for Food : A deep enthusiasm for culinary arts and delivering an exceptional dining experience. Creativity : Ability to contribute to menu planning and innovation, keeping up to date with culinary trends. Financial Awareness : Ability to manage food costs and contribute to the financial success of the venue. As a Sous Chef, you will ideally have a background in high-quality catering and be eager to further develop your culinary skills in a prestigious venue. You will be dedicated to maintaining a high standard of food and service, leading your team to ensure operational excellence and customer satisfaction. We reward your hard work with a comprehensive benefits package, including: Contributory pension scheme Career development : Career Pathways and MyLearning programmes Healthcare : Digital GP access for you and your family Travel discounts : Savings with TUI, Expedia, and more Shopping discounts : On Tesco, Sainsbury's, Morrisons, and others Cinema : Up to 44% off tickets Cash rewards : Earn rewards every time you spend Wellness : Free mindfulness, wellness, and exercise classes Family & friends : Share discounts with loved ones As part of Compass Group, you'll have the chance to grow your career with the industry leader, enjoying competitive pay, great perks, and unmatched opportunities for learning and development. Diversity Is Our Strength At Compass Group UK&I, we're dedicated to creating a workplace where everyone can be their true selves and have equal opportunities for career advancement. We celebrate diversity and believe that it drives innovation and excellence, allowing our colleagues to thrive and reach their full potential.
Job title: Chef de Partie Salary: 30,000 GBP Location: Windsor, Berkshire Accommodation provided: No Type of contract: Permanent Workplace description: A superb location, with individual charm, first class service and attention to detail, the hotel has all this, and more. Sheltering beneath the ramparts of Windsor Castle, the hotel enjoys a spectacular setting, overlooking the River Thames at Eton Bridge. The main house holds a unique place in British heritage and over the years, it has been meticulously restored to offer guests the highest levels of comfort and service. The hotel offers 96 traditional and contemporary rooms, award-winning dining, and a modern gym and spa, as well as outstanding facilities for weddings, conferences and other events. Main duties and responsibilities: To assist the Head Chef and Sous Chef in the smooth running of the kitchen. Ensure that all food production is in line with group standards Mis en place and preparation for all service areas, including restaurant (a la Carte), bar, room service and banqueting. Ensure consistent delivery of quality, well-presented food to our customers Work effectively within the Kitchen Brigade to ensure high customer service standards To cook any food daily according to the needs of the business. To ensure all health and safety and food hygiene procedures and guidelines are followed rigidly and documented as necessary. To assist the Head Chef in controlling costs through managing wastage. Essential criteria: 2-4 years of working as a Demi Chef De-Partie in 4 star hotels or above. L3 NVQ in professional Cookery would be an advantage. Must be passionate about food and willing to offer their own ideas. Must have a can-do attitude. A consistent and reliable performer with great attention to detail. Someone who can remain calm under pressure. Be a team player who looks to develop the junior chefs in the team. Committed and dedicated to progressing as a chef. Very well presented with perfect hygiene standards Have excellent command of written & spoken English. Important Notes: 1. Applications should be made by email or phone. 2. Applications should be in Word format only and in ENGLISH! 3. DDH Recruitment Ltd does not charge work seekers for its services. 4. All workers will be subject to UK taxation. Please be aware that if you apply for this vacancy then you have given permission under Data Protection (GDPR) for DDH Recruitment Ltd to work with your enclosed information and CV content and to share these details with our clients. We take the receipt of your CV as permission to proceed with your application. If you do not wish DDH Recruitment Ltd to use your details with our clients, please contact us as soon as possible.
Jul 28, 2025
Full time
Job title: Chef de Partie Salary: 30,000 GBP Location: Windsor, Berkshire Accommodation provided: No Type of contract: Permanent Workplace description: A superb location, with individual charm, first class service and attention to detail, the hotel has all this, and more. Sheltering beneath the ramparts of Windsor Castle, the hotel enjoys a spectacular setting, overlooking the River Thames at Eton Bridge. The main house holds a unique place in British heritage and over the years, it has been meticulously restored to offer guests the highest levels of comfort and service. The hotel offers 96 traditional and contemporary rooms, award-winning dining, and a modern gym and spa, as well as outstanding facilities for weddings, conferences and other events. Main duties and responsibilities: To assist the Head Chef and Sous Chef in the smooth running of the kitchen. Ensure that all food production is in line with group standards Mis en place and preparation for all service areas, including restaurant (a la Carte), bar, room service and banqueting. Ensure consistent delivery of quality, well-presented food to our customers Work effectively within the Kitchen Brigade to ensure high customer service standards To cook any food daily according to the needs of the business. To ensure all health and safety and food hygiene procedures and guidelines are followed rigidly and documented as necessary. To assist the Head Chef in controlling costs through managing wastage. Essential criteria: 2-4 years of working as a Demi Chef De-Partie in 4 star hotels or above. L3 NVQ in professional Cookery would be an advantage. Must be passionate about food and willing to offer their own ideas. Must have a can-do attitude. A consistent and reliable performer with great attention to detail. Someone who can remain calm under pressure. Be a team player who looks to develop the junior chefs in the team. Committed and dedicated to progressing as a chef. Very well presented with perfect hygiene standards Have excellent command of written & spoken English. Important Notes: 1. Applications should be made by email or phone. 2. Applications should be in Word format only and in ENGLISH! 3. DDH Recruitment Ltd does not charge work seekers for its services. 4. All workers will be subject to UK taxation. Please be aware that if you apply for this vacancy then you have given permission under Data Protection (GDPR) for DDH Recruitment Ltd to work with your enclosed information and CV content and to share these details with our clients. We take the receipt of your CV as permission to proceed with your application. If you do not wish DDH Recruitment Ltd to use your details with our clients, please contact us as soon as possible.
Searcys are looking for a Sous Chef to join the team at Barbican Centre. As a Searcys Sous Chef you will be required to be an ambassador for the brand and deliver food that creates lasting memories. You will not only support the Executive/Head Chef in the day to day running of the venue but also act as a mentor to the kitchen brigade. The Barbican is one of London's most iconic buildings in the heart of the City and an incredible backdrop for all types of events, from meetings to elaborate weddings. If you are looking for a unique venue away from the hustle and bustle of the City, The Barbican Conservatory provides a botanical oasis famous for its cascading plants, high glass roof and tranquil fish pools making it a wonderful space to entertain guests . As a Events Sous Chef you will receive the following industry leading benefits: 50% discount across Searcys venues Enrolment into the Searcys pension scheme Up to 38days annual leave (dependant on job role and location) Access to everyday discounts and communication portal Chef whites provided Employee assistance programme Meals provided on shift when working within one of our venues Quarterly chef incentives Birthday off Opportunity to enrol on WSH chef academy Job Type: Full Time Barbican Centre are growing their back of house team and are looking to hire an Events Sous Chef to work in this outstanding location. As a Events Sous Chef at The Barbican Centre, you will be required to be adaptable as the venue is diverse and at any time will have multiple events happening across a number of floors. You will be supporting the Head Chef to manage the day to day service, whilst leading and mentoring the junior team to deliver high end events and exceptional quality food. Key Responsibilities To provide food/service to a consistent high standard, including assisting senior chefs with functions in other different areas throughout the business. To manage the kitchen brigade in the absence of the executive chef To assist training of junior staff To liaise with key people in the team in order to plan for the provision of food in all areas To place order directly with suppliers. To ensure smooth running of daily operations which include ensuring no disruption to the pre agreed menu offer. Responsible to manage stock levels of that specific area including ordering when required as well as waste control. Ensure the presentation of the food is consistent with the standards set by senior chefs. Be driven by people and delivering the highest quality of food. Exemplary kitchen management practices and being an ambassador for Searcys legacy brand. Innovative and inspiring culinary ideas for events and restaurant menus. Support Exec/Head Chef in creatinga professional working environment for the team ensuring that company standards are maintained and that Client expectations are met. Previous experience as aSousChefin Events, Hotel or high end restaurants. Excellent mentoring and communication skills. Able to demonstrate your analytical approach to problem solving and excellent understanding of Health and Safety practices. We are the oldest caterer in the UK, having been founded in 1847, working with us will give you an opportunity to be part of some of London's most prestigious events, gaining insights and mentoring from skilled and experienced colleagues, as well as getting a chance to be part of a storied legacy in the hospitality industry. A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous sense of pride and belonging. To find out more on the rich history of Searcys, please visit our website at 11-13 Cavendish Square • W1G 0AN • London
Jul 28, 2025
Full time
Searcys are looking for a Sous Chef to join the team at Barbican Centre. As a Searcys Sous Chef you will be required to be an ambassador for the brand and deliver food that creates lasting memories. You will not only support the Executive/Head Chef in the day to day running of the venue but also act as a mentor to the kitchen brigade. The Barbican is one of London's most iconic buildings in the heart of the City and an incredible backdrop for all types of events, from meetings to elaborate weddings. If you are looking for a unique venue away from the hustle and bustle of the City, The Barbican Conservatory provides a botanical oasis famous for its cascading plants, high glass roof and tranquil fish pools making it a wonderful space to entertain guests . As a Events Sous Chef you will receive the following industry leading benefits: 50% discount across Searcys venues Enrolment into the Searcys pension scheme Up to 38days annual leave (dependant on job role and location) Access to everyday discounts and communication portal Chef whites provided Employee assistance programme Meals provided on shift when working within one of our venues Quarterly chef incentives Birthday off Opportunity to enrol on WSH chef academy Job Type: Full Time Barbican Centre are growing their back of house team and are looking to hire an Events Sous Chef to work in this outstanding location. As a Events Sous Chef at The Barbican Centre, you will be required to be adaptable as the venue is diverse and at any time will have multiple events happening across a number of floors. You will be supporting the Head Chef to manage the day to day service, whilst leading and mentoring the junior team to deliver high end events and exceptional quality food. Key Responsibilities To provide food/service to a consistent high standard, including assisting senior chefs with functions in other different areas throughout the business. To manage the kitchen brigade in the absence of the executive chef To assist training of junior staff To liaise with key people in the team in order to plan for the provision of food in all areas To place order directly with suppliers. To ensure smooth running of daily operations which include ensuring no disruption to the pre agreed menu offer. Responsible to manage stock levels of that specific area including ordering when required as well as waste control. Ensure the presentation of the food is consistent with the standards set by senior chefs. Be driven by people and delivering the highest quality of food. Exemplary kitchen management practices and being an ambassador for Searcys legacy brand. Innovative and inspiring culinary ideas for events and restaurant menus. Support Exec/Head Chef in creatinga professional working environment for the team ensuring that company standards are maintained and that Client expectations are met. Previous experience as aSousChefin Events, Hotel or high end restaurants. Excellent mentoring and communication skills. Able to demonstrate your analytical approach to problem solving and excellent understanding of Health and Safety practices. We are the oldest caterer in the UK, having been founded in 1847, working with us will give you an opportunity to be part of some of London's most prestigious events, gaining insights and mentoring from skilled and experienced colleagues, as well as getting a chance to be part of a storied legacy in the hospitality industry. A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous sense of pride and belonging. To find out more on the rich history of Searcys, please visit our website at 11-13 Cavendish Square • W1G 0AN • London
Sous Chef 45,000 + circa 6/7,000 service charge 5 days on, 2 days off - straight shifts Partnering with a decorated Executive Chef with a focus on British seasonality Genuine progression opportunities into senior leadership roles Private medical cover Enhanced pension All uniform provided & dry cleaned Train season ticket loan available Our client is one of most highly regarded 5-star hotels in the city, that boasts 2 high end restaurants offering a bold yet refined take on modern British cuisine focusing on seasonality and working with the best possible ingredients available. They're now on the hunt for a driven, inspiring Executive Sous Chef, someone who can lead from the front, raise the bar every day, and help define the future of this already-celebrated restaurant. The Role: Leading the hotels main kitchen's daily operation Standing in for the Head Chef and being part of the development of the hotels entire food offer Coaching, motivating, and developing junior members of the team Menu development Helping to deliver consistency, precision, and innovation on a daily basis Maintaining strict food safety and hygiene standards If you're a confident & creative Chef that wants to push themselves to the next level then we'd love to speak to you. Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age.
Jul 28, 2025
Full time
Sous Chef 45,000 + circa 6/7,000 service charge 5 days on, 2 days off - straight shifts Partnering with a decorated Executive Chef with a focus on British seasonality Genuine progression opportunities into senior leadership roles Private medical cover Enhanced pension All uniform provided & dry cleaned Train season ticket loan available Our client is one of most highly regarded 5-star hotels in the city, that boasts 2 high end restaurants offering a bold yet refined take on modern British cuisine focusing on seasonality and working with the best possible ingredients available. They're now on the hunt for a driven, inspiring Executive Sous Chef, someone who can lead from the front, raise the bar every day, and help define the future of this already-celebrated restaurant. The Role: Leading the hotels main kitchen's daily operation Standing in for the Head Chef and being part of the development of the hotels entire food offer Coaching, motivating, and developing junior members of the team Menu development Helping to deliver consistency, precision, and innovation on a daily basis Maintaining strict food safety and hygiene standards If you're a confident & creative Chef that wants to push themselves to the next level then we'd love to speak to you. Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age.
Gaucho are looking for an experienced and passionate Junior Sous Chef to join one of our London restaurants! You will need to be experienced in working as a Junior Sous Chef in a fresh food kitchen, and be extremely passionate about food. Our Junior Sous Chef will have experience managing a team, running the kitchen and working in a fast-paced environment. They must be able to deliver high quality dishes following a spec, and have a genuine passion for cooking. Training and benefits 50% off your food bill at all Gauchos. Opportunity to gain qualifications through Apprenticeship Scheme, cycle to work scheme and access to our employee discount platform. Career development and progression. Key Responsibilities of the Junior Sous Chef To possess strong operational and leadership skills with regard to both knowledge and operation. To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs. To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage To undertake dealings with suppliers and commercial partners of the business with regard to kitchen operations set and agreed by the Head Chef & Senior Sous Chef. To check all inbound food deliveries to ensure consistency and quality of all items delivered for the kitchen operation. To assist the Head Chef with specials planning, costing, daily GP% financial sheets, payroll and all operations of the kitchen. Ensure all health and safety practices are followed, and participate in controlling stock and portion control. Requirements for Gaucho Junior Sous Chef Have worked as a Junior Sous Chef in a high-pressure kitchen environment Will have a passion for fresh produce Be able to effectively run a kitchen Be organised and able to communicate effectively with a team. Compensation: To be discussed
Jul 25, 2025
Full time
Gaucho are looking for an experienced and passionate Junior Sous Chef to join one of our London restaurants! You will need to be experienced in working as a Junior Sous Chef in a fresh food kitchen, and be extremely passionate about food. Our Junior Sous Chef will have experience managing a team, running the kitchen and working in a fast-paced environment. They must be able to deliver high quality dishes following a spec, and have a genuine passion for cooking. Training and benefits 50% off your food bill at all Gauchos. Opportunity to gain qualifications through Apprenticeship Scheme, cycle to work scheme and access to our employee discount platform. Career development and progression. Key Responsibilities of the Junior Sous Chef To possess strong operational and leadership skills with regard to both knowledge and operation. To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs. To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage To undertake dealings with suppliers and commercial partners of the business with regard to kitchen operations set and agreed by the Head Chef & Senior Sous Chef. To check all inbound food deliveries to ensure consistency and quality of all items delivered for the kitchen operation. To assist the Head Chef with specials planning, costing, daily GP% financial sheets, payroll and all operations of the kitchen. Ensure all health and safety practices are followed, and participate in controlling stock and portion control. Requirements for Gaucho Junior Sous Chef Have worked as a Junior Sous Chef in a high-pressure kitchen environment Will have a passion for fresh produce Be able to effectively run a kitchen Be organised and able to communicate effectively with a team. Compensation: To be discussed
LB396 - Chef de Partie Salary: £33,000 + Bonus Location: Chelsea Overview: First Military Recruitment are currently seeking a Chef de Partie on behalf of one of our clients. Our client encourages applications from ex-military personnel however all candidates will be given due consideration. Duties and Responsibilities: Collaborating with the rest of the culinary team to ensure high-quality food and service. Following recipes and providing meals with quality, consistency and within timing standards. Learning new skills and methods to improve overall team performance. Be responsible for running a section during the day-to-day service; sections will alternate for your personal development. Prepare a particular kitchen station by bringing all food containers to that point in the line. Cooking a specific portion of each plated meal. Assisting with marinating, cutting and precooking foods. Ensure the cleanliness and organisation of the designated section. Perform other duties as assigned by the Head Chef and Management. Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance. Appropriately delegate jobs to Junior Chefs and Apprentices and support them in their development. Support the Head (Sous) Chef in delivering the required standard of food. Execute cooking to the expected high standard quickly and efficiently. Skills and Qualifications: Prior experience in high-end hotels/restaurant kitchens, as well as high-volume establishments. Excellent time management and organisational skills. Knowledge of health & safety and food safety. Able to demonstrate attention to detail and adherence to standards. Self-motivated. Flexible approach to role - must be available to work different shifts including evenings and weekends. Ability to work under pressure. Ability to multi-task. Ability to spot and resolve problems efficiently. Mastery in delegating multiple tasks. Communication and leadership skills. Up to date with food and beverages trends and best practices. Benefits: Medical insurance after 1 year of service. Free meals on duty. 22 days of holiday (not including bank holidays). C.10 days off during the Christmas period - closed 23rd of December until 3rd January. Chance to grow within the company. Pension scheme. Yearly staff fund. Annual salary review.
Jul 25, 2025
Full time
LB396 - Chef de Partie Salary: £33,000 + Bonus Location: Chelsea Overview: First Military Recruitment are currently seeking a Chef de Partie on behalf of one of our clients. Our client encourages applications from ex-military personnel however all candidates will be given due consideration. Duties and Responsibilities: Collaborating with the rest of the culinary team to ensure high-quality food and service. Following recipes and providing meals with quality, consistency and within timing standards. Learning new skills and methods to improve overall team performance. Be responsible for running a section during the day-to-day service; sections will alternate for your personal development. Prepare a particular kitchen station by bringing all food containers to that point in the line. Cooking a specific portion of each plated meal. Assisting with marinating, cutting and precooking foods. Ensure the cleanliness and organisation of the designated section. Perform other duties as assigned by the Head Chef and Management. Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance. Appropriately delegate jobs to Junior Chefs and Apprentices and support them in their development. Support the Head (Sous) Chef in delivering the required standard of food. Execute cooking to the expected high standard quickly and efficiently. Skills and Qualifications: Prior experience in high-end hotels/restaurant kitchens, as well as high-volume establishments. Excellent time management and organisational skills. Knowledge of health & safety and food safety. Able to demonstrate attention to detail and adherence to standards. Self-motivated. Flexible approach to role - must be available to work different shifts including evenings and weekends. Ability to work under pressure. Ability to multi-task. Ability to spot and resolve problems efficiently. Mastery in delegating multiple tasks. Communication and leadership skills. Up to date with food and beverages trends and best practices. Benefits: Medical insurance after 1 year of service. Free meals on duty. 22 days of holiday (not including bank holidays). C.10 days off during the Christmas period - closed 23rd of December until 3rd January. Chance to grow within the company. Pension scheme. Yearly staff fund. Annual salary review.
Sous Chef , required to join a dynamic kitchen brigade at a hotel in the Betchworth, Surrey area. Transport will be required for this local area . Temporary live in is available for a few months if required. As Sous Chef, candidates require a good all round background to include restaurant service and experience of catering for up to 100 within wedding and banqueting operations. As Sous Chef , you will play a crucial role in the culinary operations of the restaurant, ensuring that all food production meets high standards of quality and presentation. You will work closely with the Head Chef to supervise kitchen staff, maintain food safety protocols, and create memorable dining experiences for guests. This position is ideal for someone with strong leadership skills and a deep understanding of culinary techniques. Responsibilities: Assist the Head Chef in managing daily kitchen operations and staff supervision. Prepare and cook high-quality dishes in accordance with the restaurant s menu and standards. Ensure food safety and hygiene regulations are strictly followed at all times. Oversee food production processes, ensuring efficiency and consistency in all dishes prepared. Train and mentor junior kitchen staff, fostering a collaborative and positive work environment. Help in menu planning and development, contributing creative ideas for seasonal offerings. Monitor inventory levels and assist in ordering supplies as needed to maintain stock levels. Maintain cleanliness and organisation of the kitchen area, ensuring all equipment is properly maintained. Experience: Proven experience as a Sous Chef or in a similar role within a fast-paced restaurant environment. Strong knowledge of culinary techniques, food safety regulations, and kitchen management practices. Demonstrated leadership skills with the ability to motivate and manage a diverse team effectively. Excellent organisational skills with a keen attention to detail in food presentation and quality control. A passion for hospitality and creating exceptional dining experiences for guests. Ability to work under pressure while maintaining composure and professionalism. The salary for Sous Chef is given as £34,000 to £36,000 / per annum. A share of gratuities with this role. Temporary live in is available for a few months if required. Transport will be required due to the location and shifts . N.E. Recruitment is acting as an Employment Agency in relation to this vacancy Please send an up to date copy of your Curriculum Vitae. We look forward to receiving all applications however due to the high number of applications we are only able to contact candidates which closely match the level of skills and experience of the requirements of our clients. However, for more information or opportunities please contact us or forward your cv for consideration. Candidates must be eligible to live and work in the UK
Jul 24, 2025
Full time
Sous Chef , required to join a dynamic kitchen brigade at a hotel in the Betchworth, Surrey area. Transport will be required for this local area . Temporary live in is available for a few months if required. As Sous Chef, candidates require a good all round background to include restaurant service and experience of catering for up to 100 within wedding and banqueting operations. As Sous Chef , you will play a crucial role in the culinary operations of the restaurant, ensuring that all food production meets high standards of quality and presentation. You will work closely with the Head Chef to supervise kitchen staff, maintain food safety protocols, and create memorable dining experiences for guests. This position is ideal for someone with strong leadership skills and a deep understanding of culinary techniques. Responsibilities: Assist the Head Chef in managing daily kitchen operations and staff supervision. Prepare and cook high-quality dishes in accordance with the restaurant s menu and standards. Ensure food safety and hygiene regulations are strictly followed at all times. Oversee food production processes, ensuring efficiency and consistency in all dishes prepared. Train and mentor junior kitchen staff, fostering a collaborative and positive work environment. Help in menu planning and development, contributing creative ideas for seasonal offerings. Monitor inventory levels and assist in ordering supplies as needed to maintain stock levels. Maintain cleanliness and organisation of the kitchen area, ensuring all equipment is properly maintained. Experience: Proven experience as a Sous Chef or in a similar role within a fast-paced restaurant environment. Strong knowledge of culinary techniques, food safety regulations, and kitchen management practices. Demonstrated leadership skills with the ability to motivate and manage a diverse team effectively. Excellent organisational skills with a keen attention to detail in food presentation and quality control. A passion for hospitality and creating exceptional dining experiences for guests. Ability to work under pressure while maintaining composure and professionalism. The salary for Sous Chef is given as £34,000 to £36,000 / per annum. A share of gratuities with this role. Temporary live in is available for a few months if required. Transport will be required due to the location and shifts . N.E. Recruitment is acting as an Employment Agency in relation to this vacancy Please send an up to date copy of your Curriculum Vitae. We look forward to receiving all applications however due to the high number of applications we are only able to contact candidates which closely match the level of skills and experience of the requirements of our clients. However, for more information or opportunities please contact us or forward your cv for consideration. Candidates must be eligible to live and work in the UK
Who we are? Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the North Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Jul 22, 2025
Seasonal
Who we are? Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the North Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Who we are? Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Jul 22, 2025
Seasonal
Who we are? Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the North Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Jul 22, 2025
Seasonal
Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the North Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the North Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Jul 22, 2025
Seasonal
Verve People and Hamilton Mayday are market leaders in providing hospitality staff nationwide. We specialise in providing trained and professional staff to some of the most exciting and popular venues and events. We work closely with our teams to ensure they're happy, professional, and ready to develop their careers in hospitality and customer-facing roles. Job Summary We're looking for a passionate and reliable Chef de Partie to join our culinary team. You'll work closely with the Sous Chef and Head Chef to prepare and deliver exceptional food for a variety of events. This is a fast-paced, varied role that requires creativity, attention to detail, and strong teamwork skills. This role could involve working in different venues across the North Yorkshire region so would be advantageous to have access to a vehicle. Key Responsibilities - Prepare and cook dishes to a high standard across multiple sections - Maintain high standards of food hygiene and safety at all times - Support in the setup, execution, and breakdown of events - Assist in managing junior kitchen staff and apprentices - Ensure prep is completed efficiently according to event briefs - Contribute to menu development with seasonal and innovative ideas - Monitor stock levels and assist with ordering and waste control Requirements - Proven experience in a professional kitchen, ideally in events, banqueting, or high-volume catering - NVQ Level 2 or equivalent in Professional Cookery (preferred) - Strong understanding of kitchen operations and food safety standards - Able to work calmly under pressure and adapt to changing requirements - Good communication and teamwork skills - Willingness to work evenings, weekends, and irregular hours based on event schedules If this sounds right for you, we are excited to hear from you and look forward to welcoming you into the team! All you need to do is submit your application on the following site - (url removed) recruitment team will then be in touch. - Verve People are committed to being an Equal Opportunities employer, and do not discriminate against any candidate on the grounds of age, disability, sex, gender identity, sexual orientation, pregnancy and maternity, race, religion or belief, marriage and civil partnerships, or other applicable legally protected characteristics. INDMC
Chef Duties: Prepare and cook dishes to the highest standards Assist in managing kitchen operations and food preparation Maintain high standards of food hygiene and safety Contribute to menu planning and development Train and support junior staff Monitor stock levels and control waste Chef Requirements: Previous experience in a similar position Level 2 NVQ qualification Able to work a variety of shift patterns About us: Daniel Owen is an established recruitment consultancy specialising in the placement of quality temporary and permanent workers to all roles in the Built Environment. Working with some of the UK's largest and most respected construction, maintenance and engineering companies. TAGS:/CHEF/SOUSCHEF/CHEFDEPARTIE/COMMISCHEF/ASSISTANTCHEF/DEPUTYCHEF/FAREHAM/PORTSMOUTH/WATERLOOVILLE/PO7/PO13
Jul 18, 2025
Seasonal
Chef Duties: Prepare and cook dishes to the highest standards Assist in managing kitchen operations and food preparation Maintain high standards of food hygiene and safety Contribute to menu planning and development Train and support junior staff Monitor stock levels and control waste Chef Requirements: Previous experience in a similar position Level 2 NVQ qualification Able to work a variety of shift patterns About us: Daniel Owen is an established recruitment consultancy specialising in the placement of quality temporary and permanent workers to all roles in the Built Environment. Working with some of the UK's largest and most respected construction, maintenance and engineering companies. TAGS:/CHEF/SOUSCHEF/CHEFDEPARTIE/COMMISCHEF/ASSISTANTCHEF/DEPUTYCHEF/FAREHAM/PORTSMOUTH/WATERLOOVILLE/PO7/PO13
Chef Duties: Prepare and cook dishes to the highest standards Assist in managing kitchen operations and food preparation Maintain high standards of food hygiene and safety Contribute to menu planning and development Train and support junior staff Monitor stock levels and control waste Chef Requirements: Previous experience in a similar position Level 2 NVQ qualification Able to work a variety of shift patterns About us: Daniel Owen is an established recruitment consultancy specialising in the placement of quality temporary and permanent workers to all roles in the Built Environment. Working with some of the UK's largest and most respected construction, maintenance and engineering companies. TAGS:/CHEF/SOUSCHEF/CHEFDEPARTIE/COMMISCHEF/ASSISTANTCHEF/DEPUTYCHEF/SOUTHAMPTON/SHIRLEY/SO15/SO16
Jul 18, 2025
Seasonal
Chef Duties: Prepare and cook dishes to the highest standards Assist in managing kitchen operations and food preparation Maintain high standards of food hygiene and safety Contribute to menu planning and development Train and support junior staff Monitor stock levels and control waste Chef Requirements: Previous experience in a similar position Level 2 NVQ qualification Able to work a variety of shift patterns About us: Daniel Owen is an established recruitment consultancy specialising in the placement of quality temporary and permanent workers to all roles in the Built Environment. Working with some of the UK's largest and most respected construction, maintenance and engineering companies. TAGS:/CHEF/SOUSCHEF/CHEFDEPARTIE/COMMISCHEF/ASSISTANTCHEF/DEPUTYCHEF/SOUTHAMPTON/SHIRLEY/SO15/SO16
Job title: Chef de Partie/Sr. Chef de Partie Salary: Up to 32,000 GBP Location: Dorchester on Thames, Oxfordshire Accommodation provided: Yes, on an all inclusive basis Charge for accommodation: 75.00 GBP per week Type of contract: Permanent Workplace description: 3 star, 28 bedroom hotel in Oxfordshire with restaurant, bar and Conference and Banqueting facilities Main duties and responsibilities: To ensure that all stocks are kept under optimum conditions. To ensure that all mise-en-place is always freshly prepared and on time. To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner. To ensure that his section is being kept clean and tidy at all times. To ensure that junior cooks and trainees receive the right training and optimum guidance. To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef. To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy. To deputise in the sous chef's absence and take charge of the kitchen when directed to do so. To attend training courses and seminars as and when required. To strive to study management subjects in preparation for future advancement. Essential criteria: Experience as Chef de Partie or Demi Chef in a hotel or high-end restaurant Strong culinary knowledge and kitchen skills Ability to thrive in a fast-paced environment A true team player with a passion for food and presentation Culinary qualification preferred Important Notes: 1. Applications should be made by email. 2. Applications should be in Word format only and in ENGLISH! 3. DDH Recruitment Ltd does not charge work seekers for its services. 4. All workers will be subject to UK taxation. Please be aware that if you apply for this vacancy then you have given permission under Data Protection (GDPR) for DDH Recruitment Ltd to work with your enclosed information and CV content and to share these details with our clients. We take the receipt of your CV as your permission to proceed with your application. If you do not wish DDH Recruitment Ltd to use your details with our clients, please contact us as soon as possible.
Jul 18, 2025
Full time
Job title: Chef de Partie/Sr. Chef de Partie Salary: Up to 32,000 GBP Location: Dorchester on Thames, Oxfordshire Accommodation provided: Yes, on an all inclusive basis Charge for accommodation: 75.00 GBP per week Type of contract: Permanent Workplace description: 3 star, 28 bedroom hotel in Oxfordshire with restaurant, bar and Conference and Banqueting facilities Main duties and responsibilities: To ensure that all stocks are kept under optimum conditions. To ensure that all mise-en-place is always freshly prepared and on time. To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner. To ensure that his section is being kept clean and tidy at all times. To ensure that junior cooks and trainees receive the right training and optimum guidance. To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef. To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy. To deputise in the sous chef's absence and take charge of the kitchen when directed to do so. To attend training courses and seminars as and when required. To strive to study management subjects in preparation for future advancement. Essential criteria: Experience as Chef de Partie or Demi Chef in a hotel or high-end restaurant Strong culinary knowledge and kitchen skills Ability to thrive in a fast-paced environment A true team player with a passion for food and presentation Culinary qualification preferred Important Notes: 1. Applications should be made by email. 2. Applications should be in Word format only and in ENGLISH! 3. DDH Recruitment Ltd does not charge work seekers for its services. 4. All workers will be subject to UK taxation. Please be aware that if you apply for this vacancy then you have given permission under Data Protection (GDPR) for DDH Recruitment Ltd to work with your enclosed information and CV content and to share these details with our clients. We take the receipt of your CV as your permission to proceed with your application. If you do not wish DDH Recruitment Ltd to use your details with our clients, please contact us as soon as possible.
Job description 1. MAIN PURPOSE OF JOB To ensure that our customers are provided with the very best of quality, service and presentation in all food areas. 2. RELATIONSHIPS AND PERSONAL ACTIVITIES Directly responsible to: Head Chef/Sous Chef Responsible for: Hotel customers and junior/less experienced staff members. Relationships with: F&B manager, Restaurant Manager. Front of House Staff 3. OBJECTIVES AND KEY TASKS To be available to work to suit the business needs and support your department during the busiest times. To be overall responsible for the day to day running of your section, including pastry and preparing mise en place for fish; sauce, and larder. To ensure that all Health and Safety legislation is adhered to. To work towards achieving your monthly food G.P as set by the G.M/Head chef. To maintain high standards of cleanliness and hygiene in all kitchen areas. To be creative with menus, passing ideas to the Head Chef. 4. HOTEL RULES AND PROCEDURES Be fully conversant with the Fire Evacuation Procedures. Be aware of Health and Safety issues and deal with them immediately through the correct channels. Be fully conversant with the allergen data 5. STAFF MANAGEMENT Pay attention to the teams self-development and progress throughout your shift, advising the Head chef of any training needs. Communicating on all levels to make sure that colleagues and staff know what is expected of them. 6. LIMITS OF AUTHORITY To discuss all ideas/problems with Head chef before making any changes. 7. MAIN JOB FUNCTIONS Staff and Communication Liaise with the restaurant team daily with update on dishes available/unavailable. To play an active part in staff training especially commis chefs. To be involved with "cook-offs" for new menu items Report to the Head Sous chef any maintenance or Health and Safety Issues To be responsible for making sure that all foods are handled prepared and cooked in accordance to Health and Safety regulations and that at no time are the guests and staff put to risk through unsafe methods or drop in hygiene standards. Ensure that no unauthorised persons enter the kitchen to avoid the risk of food contamination from outside sources. To only accept the highest standard of Food into the kitchen, ensuring that sufficient stocks are maintained for the business in hand. To maintain a High standard of presentation and quality as directed by the Head Chef. To ensure stores and fridges are kept clean and tidy, and stock is used in the correct rotation. To assist the Head chef in the maintenance of an effective service in the areas of larder, veg, pastry and sauce work. To maintain a high standard of presentation and quality as directed by Head Chef. Maintain your section in a clean and tidy fashion, paying attention to stock rotation Maintain accurate use by dates Complete all Hygiene data sheets accurately, temp and time, holding, deliveries, cleaning etc Live in is available Agreed overtime at the normal hourly rate 48 hours over a 5 day week. Cover some breakfast shifts, and weekends, usual finish time is around 9.30pm A minimum of 2 AA rosette experience and be passionate "foodies" who love working with fresh seasonal and local produce Job Types: Full-time, Permanent Pay: 34,000.00 per year Additional pay: Tips Benefits: On-site parking Schedule: Day shift Night shift Weekend availability Work Location: In person
Jul 17, 2025
Full time
Job description 1. MAIN PURPOSE OF JOB To ensure that our customers are provided with the very best of quality, service and presentation in all food areas. 2. RELATIONSHIPS AND PERSONAL ACTIVITIES Directly responsible to: Head Chef/Sous Chef Responsible for: Hotel customers and junior/less experienced staff members. Relationships with: F&B manager, Restaurant Manager. Front of House Staff 3. OBJECTIVES AND KEY TASKS To be available to work to suit the business needs and support your department during the busiest times. To be overall responsible for the day to day running of your section, including pastry and preparing mise en place for fish; sauce, and larder. To ensure that all Health and Safety legislation is adhered to. To work towards achieving your monthly food G.P as set by the G.M/Head chef. To maintain high standards of cleanliness and hygiene in all kitchen areas. To be creative with menus, passing ideas to the Head Chef. 4. HOTEL RULES AND PROCEDURES Be fully conversant with the Fire Evacuation Procedures. Be aware of Health and Safety issues and deal with them immediately through the correct channels. Be fully conversant with the allergen data 5. STAFF MANAGEMENT Pay attention to the teams self-development and progress throughout your shift, advising the Head chef of any training needs. Communicating on all levels to make sure that colleagues and staff know what is expected of them. 6. LIMITS OF AUTHORITY To discuss all ideas/problems with Head chef before making any changes. 7. MAIN JOB FUNCTIONS Staff and Communication Liaise with the restaurant team daily with update on dishes available/unavailable. To play an active part in staff training especially commis chefs. To be involved with "cook-offs" for new menu items Report to the Head Sous chef any maintenance or Health and Safety Issues To be responsible for making sure that all foods are handled prepared and cooked in accordance to Health and Safety regulations and that at no time are the guests and staff put to risk through unsafe methods or drop in hygiene standards. Ensure that no unauthorised persons enter the kitchen to avoid the risk of food contamination from outside sources. To only accept the highest standard of Food into the kitchen, ensuring that sufficient stocks are maintained for the business in hand. To maintain a High standard of presentation and quality as directed by the Head Chef. To ensure stores and fridges are kept clean and tidy, and stock is used in the correct rotation. To assist the Head chef in the maintenance of an effective service in the areas of larder, veg, pastry and sauce work. To maintain a high standard of presentation and quality as directed by Head Chef. Maintain your section in a clean and tidy fashion, paying attention to stock rotation Maintain accurate use by dates Complete all Hygiene data sheets accurately, temp and time, holding, deliveries, cleaning etc Live in is available Agreed overtime at the normal hourly rate 48 hours over a 5 day week. Cover some breakfast shifts, and weekends, usual finish time is around 9.30pm A minimum of 2 AA rosette experience and be passionate "foodies" who love working with fresh seasonal and local produce Job Types: Full-time, Permanent Pay: 34,000.00 per year Additional pay: Tips Benefits: On-site parking Schedule: Day shift Night shift Weekend availability Work Location: In person
Senior Sous Chef - £45k+ Package Boutique Hotel Edinburgh City Centre On Offer We are currently seeking a Senior Sous Chef to support the Head Chef and their kitchen team located in a high-end boutique hotel, city centre Edinburgh. The ideal candidate will bring a background in Rosette kitchens or above and have a genuine passion for the finer culinary elements of food in a fast-paced, dynamic kitchen. Competitive salary of £39k+ is available plus fab tronc dividends and a 4-day working week schedule awaits the next addition. The Role That elusive Kitchen No. 2, you will be assisting the Head Chef and his team in daily kitchen operations as Senior Sous Chef, taking the lead in the Head Chef's absence. Lead and support all team members during prep and service. Ensure consistently high standards in food preparation and presentation at all times. Contribute to menu development using seasonal, local ingredients and the latest trends, alternating menus throughout the seasons. Maintain cleanliness, organization, and food safety in all kitchen areas, at all times. The Person Experience working in Rosette kitchens or above (required). Strong all-around cooking skills; evidence of leadership, preferably at Sous level. Ability to lead any given section and supervise junior staff at all times, including Pastry. Positive, professional attitude and strong team player ethic. No live-in accommodation is available for this role. The Legal Stuff Adkins & Cheurfi Recruitment is acting as an Employment Agency in relation to this vacancy. All candidates registering with Adkins & Cheurfi Recruitment must provide proof of identity, eligibility to work in the UK, and any relevant qualifications and references. Unfortunately, no sponsorship is available with this role.
Jul 17, 2025
Full time
Senior Sous Chef - £45k+ Package Boutique Hotel Edinburgh City Centre On Offer We are currently seeking a Senior Sous Chef to support the Head Chef and their kitchen team located in a high-end boutique hotel, city centre Edinburgh. The ideal candidate will bring a background in Rosette kitchens or above and have a genuine passion for the finer culinary elements of food in a fast-paced, dynamic kitchen. Competitive salary of £39k+ is available plus fab tronc dividends and a 4-day working week schedule awaits the next addition. The Role That elusive Kitchen No. 2, you will be assisting the Head Chef and his team in daily kitchen operations as Senior Sous Chef, taking the lead in the Head Chef's absence. Lead and support all team members during prep and service. Ensure consistently high standards in food preparation and presentation at all times. Contribute to menu development using seasonal, local ingredients and the latest trends, alternating menus throughout the seasons. Maintain cleanliness, organization, and food safety in all kitchen areas, at all times. The Person Experience working in Rosette kitchens or above (required). Strong all-around cooking skills; evidence of leadership, preferably at Sous level. Ability to lead any given section and supervise junior staff at all times, including Pastry. Positive, professional attitude and strong team player ethic. No live-in accommodation is available for this role. The Legal Stuff Adkins & Cheurfi Recruitment is acting as an Employment Agency in relation to this vacancy. All candidates registering with Adkins & Cheurfi Recruitment must provide proof of identity, eligibility to work in the UK, and any relevant qualifications and references. Unfortunately, no sponsorship is available with this role.
Junior Sous Chef We are currently looking for a passionate and committed junior sous chef to work across different sections of the kitchen to deliver a fresh, high quality food offer for day-to-day service along with a variety of private & corporate events. Working with local suppliers, the team make everything fresh daily, and use seasonal ingredients. We're looking for someone who has: Experience in preparing and cooking with fresh, seasonal produce in a very busy kitchen Knowledge of cakes, pastries and breads Experience and skills across all kitchen sections A "can do" attitude Common sense Stamina Organisational flair & flexibility To work day time hours with occasional evenings, according to the needs of the business. Will include some weekends and Bank holidays. Salary 26,000 - 30,000 per annum. Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.
Jul 17, 2025
Full time
Junior Sous Chef We are currently looking for a passionate and committed junior sous chef to work across different sections of the kitchen to deliver a fresh, high quality food offer for day-to-day service along with a variety of private & corporate events. Working with local suppliers, the team make everything fresh daily, and use seasonal ingredients. We're looking for someone who has: Experience in preparing and cooking with fresh, seasonal produce in a very busy kitchen Knowledge of cakes, pastries and breads Experience and skills across all kitchen sections A "can do" attitude Common sense Stamina Organisational flair & flexibility To work day time hours with occasional evenings, according to the needs of the business. Will include some weekends and Bank holidays. Salary 26,000 - 30,000 per annum. Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.
