5 jobs found

Our client is a leading name in hospitality and events, renowned for their exceptional service and culinary excellence. Their dynamic team is dedicated to creating memorable experiences for corporate clients through innovative and high-quality food offerings. Working Hours - Monday till Friday - 7am till 4pm (Must be Flexible to work for evening events until 10pm few days in the week) The Role: They are seeking a talented and motivated Sous Chef to join their dedicated team of six culinary professionals. As Sous Chef, you will support the Head Chef and step in during their absence, ensuring the kitchen operates smoothly. Your role will encompass: Hands-on Cooking: Actively participate in daily food preparation, cooking, and presentation. Team Development: Train, mentor, and develop the skills of their kitchen team, which includes a Japanese Chef, two Chef de Parties (CDPs), and a Sandwich Chef. Stock Control & Rota Management: Oversee inventory, manage stock levels, and create staff rotas. Menu Planning: Assist in the development of seasonal menus, monthly dinner menus, and a la carte dishes that change bi-weekly. Key Responsibilities: Daily Operations: Prepare and oversee the production of minimum 200 meals per day on a quiet day, including sandwiches, working lunches, and buffets. A La Carte Service: Occasionally manage a la carte private dining room (PDR) services, which normally involves 3 options of 3 course meal. Event Catering: Play a crucial role in catering for significant events, with peak months such as June, September to December etc. Corporate Experience: Ideally, have experience in a corporate catering environment, managing varying overtime demands based on event schedules. What We Offer: Dynamic Work Environment: Opportunity to work in a fast-paced, high-energy kitchen. Professional Growth: Continuous learning and development opportunities. Team Collaboration: Work alongside a skilled team, contributing to the creation of innovative and high-quality dishes. 20 days holidays plus Bank Holidays Application Process: Initial Interview: with the Operations Manager/ Head Chef Day in the Kitchen: Spend a day in the kitchen to experience the role first-hand. Trade Test: Participate in a mystery box challenge to showcase your culinary creativity and skills. Apply Now!

CHEF DE PARTIE WINDSOR 4 STAR RIVERSIDE HOTEL UP TO £30-32K BASIC SALARY ( + FANTASTIC ADDITIONAL SERVICE CHARGE) The client Our client is a beautiful hotel based in the centre of Windsor, overseeing the river and with a stunning modern restaurant and conference and banqueting facilities. The Role An excellent opportunity for a Chef De Partie to join a brigade of 9 with a passion for fresh, quality food; to join our kitchen brigade. The food has a modern fresh menu and the client would be keen to recruit a candidate passionate for what they do and who can work and influence evolving menus Requirements As Chef de Partie you will have Several years' solid experience throughout hotel kitchens in similar or larger size operation. Worked with fresh foods and have the desire & ability to deliver quality ala carte and buffets Experience of large volume functions and weddings A good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene regimes. An understanding of food controls & experience of ordering Self-motivation and be able to motivate others to achieve Food Safety Level 2 or equivalent Responsibilities As Chef de Partie your role will involve the following Assisting the Head Chef to maintain & improve standards of food and service. Helping to create a variety of a la carte, buffet and banqueting menus to meet customer needs and ensure maximum guest satisfaction. Helping to control departmental expenses including food costs and wages, in line with business levels. Implementing & monitoring all Health & Safety and hygiene practices and procedures Mentoring, coaching and training the junior chefs and carrying out job chats with then Motivating the team to perform their best at all times. Attending training as required in line with your development Hours and Benefits 48 hr contract working any 5/7 days Further benefits as a Chef de Partie would involve the following Wagestream flexible access to your earned wages A paid day off for your birthday 24/7 Employee Assistance Programme for you and your family Employee appreciation events Family & Friends Accommodation rates & employee F & B discounts Opportunities for training and development & recognising your potential Please note that by applying for this position, you are giving your consent for Nourish Recruitment to process your personal data in line with our GDPR policy and consent declaration, which can be viewed on our website. You have the right to withdraw your consent at any time by informing the Company that you wish to do so. Please note that if you have not heard back within 7 working days, your application for this role has not been successful, but we may still contact you in relation to alternative positions.

Dining Services Manager Up to £42,000 p.a. dependent on experience Full-time Plus Company Benefits A Top 20 Care Home Group 2024! Awarded One Of The UK s Best Companies To Work For We have an exciting opportunity for experienced hospitality manager who will manage, develop and support the teams to ensure a high quality consistent service in all our dining areas, club lounge and bar. Eden Court is a deluxe Retirement Village, located in Battersea SW11, boasting 28 luxury independent apartments and a 71 bedded nursing, residential and dementia care home. We offer luxury dining in our ground floor restaurant and have a licensed café/bar open to our apartment owners, residents and their guests. Presentation of these areas and our lounges is expected to be of a high standard at all times. Working closely with our Chefs and Head of Care you will supervise and contribute to providing a daily outstanding meal time service for all our residents in the dining areas on each floor of the home. You will supported by Hosts who you will train and manage. Additionally you will liaise with our Lifestyle Coordinators to provide imaginative and interesting themes for special events, festive requirements, parties, al fresco dining, and buffets. You will be in constant communication with our residents and apartment owners, receiving feedback and making any changes as necessary. Getting to know our residents is essential, understanding their likes/dislikes and ensuring the host team are aware of resident s nutritional needs. This is a full time role, flexibility is required in hours and weekend working as you will be supporting and overseeing on special events and parties. Person Specification Strong leadership skills Experience in managing and leading a team in a hospitality environment At least 2 years experience in a 4-star (minimum) hotel or high-quality restaurant Qualified to Level 2 Food safety (minimum) Qualified to Level 2 or Health and Safety (minimum)

Position; Chef de Partie Location; Oxford Salary; 32,000 + SUNDAY TIME AND A HALF RATE About the role; Planet Recruitment are proud to be working with a fast-growing organisation based in the Oxford area who are looking for a Chef de Partie. The working hours are 40 per week (5 days out of 7). Responsibilities; To check the quality of all goods purchased. Ensure all food labelling is carried out as per HACCP. To manage the stock rotation. To run various sections of kitchen as requested/directed. Mentor and develop junior members of the team. In liaison with the other chefs, to prepare meat, fish, soup, and vegetarian dishes for breakfast, lunch, and dinner service as directed by the Head and senior chefs. To prepare sweets/ desserts/ buffets for Senior Common Room, students, and conference guests. To check all food deliveries, storage, cooking, and cooling temperature policies adhere to. To practice and follow all health & hygiene regulations, with attention to safe working processes, as outlined. Ensure that all food produced is handled hygienically. Implement date monitoring of all food, from receipt to service. Ensure all HACCP procedures are in place and monitored across the site. To be aware of and follow the allergy systems and procedures and be able to communicate queries on allergy contents correctly. Understand the importance of serving safe food to people with allergies. To undertake and support the Head Chef with any other duties as appropriate. Essential experience; Relevant professional qualifications such as City & Guilds 706 1 or 2, or NVQ, or equivalent professional experience CIEH Level 2 Award in Food Safety in Catering or equivalent Experience in working across different sections of the kitchen, preferably within a large and busy operation. Excellent interpersonal and communication skills, including an intermediate level of written and spoken English Excellent larder, pastry, and sauce skills. Ability to produce a wide variety of dishes, including vegetarian. Ability to work without supervision using own initiative. Taking responsibility for scheduled tasks. High level of attention to detail with the ability to follow recipes accurately. Willing to work flexibly as part of the overall team. A willingness to progress and develop to achieve personal goals. Commutable locations; Oxford, Cowley, Headington, Banbury. Marston, Abingdon, Banbury, Didcot Key words; Chef, Chef De Partie, Banqueting Chef, Hospitality, Catering INDWARE Planet Recruitment acts as an employment agency for permanent recruitment and an employment business for the supply of temporary workers. Planet Recruitment is an Equal Opportunities Employer. By applying for this role your details will be submitted to Planet Recruitment. Our Candidate Privacy Information Statement explains how we will use your information. Only candidates with the relevant skills and experience will be contacted after application, if you do not hear back from us within 7 days you have unfortunately been unsuccessful in your application. Please note that no terminology in this advert is intended to discriminate on the grounds of a person's gender, marital status, race, religion, colour, age, disability or sexual orientation. Every candidate will be assessed only in accordance with their merits, qualifications and abilities to perform the duties of the position.