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TEMP TO PERM OPPORTUNITY - IMMEDIATE START AVAILABLE!Chef de Partie (CDP)We are currently partnering with a leading aviation catering provider at TW4.Location: TW4 AreaHourly Rate: £16.35 (starting rate)Contract: Temp to PermHours: Full-time, Fully flexible - early shifts, late shifts, weekends & bank holidaysRole Overview:Chef de Partie required to work within a high-volume aviation catering environment, supporting the production of food to strict airline standards within a structured and fast-paced operation.Key Responsibilities:Prepare, cook, and present dishes in line with airline specificationsTake responsibility for a designated kitchen sectionMaintain consistent quality, portion control, and hygiene standardsSupport junior kitchen staff where requiredContribute to smooth daily kitchen operations within a large-scale production settingCandidate Requirements:Minimum 3 years' experience as a Chef de Partie or equivalent levelExperience in high-volume or production kitchen environments preferredStrong understanding of food safety and hygiene standardsAbility to work effectively under pressureReliable, flexible, and strong team playerVetting Requirement:This role is subject to airport security clearance. Candidates must provide a complete 5-year employment or activity history. As a general benchmark, applicants with a higher frequency of short-term roles within the 5-year period (typically around 4-5 or more positions) may require additional verification during the clearance process.Benefits:- Free on-site meals- Training and development opportunities- Temp to perm progression pathway- Career development within a global aviation catering environmentIf you're ready to take the next step in your culinary career, APPLY NOW or call 07761765419 for more information.TPBN1_UKTJ

Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? \n This is a casual, part-time role offering flexible working. Working as a Bank Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them. We are proud to deliver person centred hospitality across all our services and look for warm, motivated and passionate chefs who are driven by quality. \n Barchester is one of the UKs leading healthcare providers, with over 260 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open to join the Barchester family. Barchester can offer long term career growth and opportunities for ambitious chefs who pride themselves on working at the highest of standards. \n We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. \n NEED TO HAVE \n A personable and warm approach with a genuine interest in the wellbeing of residents \n Hold City & Guilds/NVQ/SVQ or equivalent \n Experience in helping lead and inspire a team \n A good understanding of nutrition \n Experience of working with fresh seasonal food \n The ability to create a warm and welcoming environment within our home \n Good understanding of HACCP \n NEED TO DO \n Help manage the kitchen in the Head Chef's absence \n Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standards \n Help create a warm, efficient and fun environment \n Work within budget \n Complete regular audits \n Manage stock control \n To assist in leading and motivating a team \n REWARDS PACKAGE \n \n Work life balance - working days with alternate weekends \n Free learning and development \n A range of holiday, retail and leisure discounts \n Opportunity to showcase your talent at the annual Barchester Hospitality Awards \n Unlimited access to our Refer a Friend bonus scheme \n If you are a passionate Chef who is keen to be part of a company that is driven by quality and who love to celebrate life, Barchester is the place to be

Are you ready to power one of the world’s most iconic energy drink brands – from behind the scenes? 💚 \n \n We’re proud to be working in partnership with Monster Energy, the global leader in energy drinks, to recruit a talented and driven Laboratory Analyst (Temp) for their EMEA Quality Control team. \n \n Monster Energy is a brand that needs no introduction – bold, edgy, and unapologetically unique. \n \n This is an exciting opportunity for a scientifically minded professional to join a business that’s as dynamic as it is global. \n \n 🔬 The Role \n \n\n • Routine testing of raw materials, finished products, trial, and investigational samples\n, • Using analytical and microbiological techniques in line with lab methods and SOPs\n, • Managing the receipt and dispatch of materials and samples\n, • Supporting the wider Quality Control team with day-to-day laboratory duties\n, • This role is on-site in West London and does not involve travel.\n\n \n 🧠 About You \n \n We're looking for someone who brings both technical expertise and a passion for excellence. \n \n Ideally, you will have: \n\n • A science - based qualification\n, • Experience in analytical testing, preferably within the food or beverage sector\n, • Familiarity with Good Laboratory Practices (GLP)\n, • Strong organisational skills and excellent attention to detail\n, • Competency using Microsoft Office\n\n \n Please note this is a temporary position, so the successful candidate will need to be available at a week’s notice or less. \n \n If the role and responsibilities sound like a good fit for you, then I’d love to speak to you! \n \n Please get in touch with Victoria Winter or click “Apply Now” to be considered for this vacancy. \n \n 📧: victoria.winter@advocate-group.co.uk \n \n The Advocate Group is a leading recruitment partner to the FMCG and consumer product sectors. We are an equal opportunities employer and welcome applications from all suitably qualified individuals, regardless of race, sex, disability, religion/belief, sexual orientation, or age. By applying for this role, you are agreeing to our Privacy Policy, which can be found on our website. Please note that The Advocate Group is acting as an employment agency in relation to this vacancy.

Overview: \n \n Good Time Golfin opened in 2022, trades 7 days a week and is a fast paced, high-volume, competitive-socialising leisure venue with golf at its heart. The site has a state of the art Driving Range, Adventure Golf, Pitch ‘n Putt course with Food & Beverage. \n The business is part of Maple Leaf Golf, owned and operated by Richard & Sally Haygarth, with sites in Epsom, Worthing & Chichester. Good Time Golfin will be adding VIP Range bays in Autumn 2026 and padel courts in mid 2027 \n We are seeking a hands-on General Manager to take full ownership of this fast-paced, operationally demanding environment & drive sales. This role is about running a tight operation, setting high standards, leading from the front and creating a top notch work culture. \n FISH has recently been introduced to the business which is being used to drive improvement in already high standards of customer service. FUN is at the heart of what we do and the successful candidate will bring tons of energy and a great sense of humour! \n \n Outline responsibilities \n \n Site Leadership & Operations \n \n\n • Consistently deliver truly memorable experiences for our customers\n, • Present the site to the highest standard every day.\n, • Drive 5 star operational standards and customer service\n, • Lead by example with regular customer contact and engagement\n, • Inspire the team to deliver great experiences\n, • Work with group sales and marketing to maximise revenue on site\n, • Review customer feedback & use it to drive continuous improvement \n, • Manage recruitment\n, • Ensure high Health & Safety standards are achieved\n\n \n Food & Beverage Performance \n \n\n • Own the F&B operation end-to-end, including bar and food service\n, • Drive F&B revenue growth through strong execution, upselling and service standards\n, • Manage stock, wastage, and ordering \n, • Deliver agreed gross margin targets balancing quality & profitability\n, • Ensure F&B supports peak trading, events and group bookings\n, • Continuously review the offering to balance quality and profitability\n, • Maintain high standards of food hygiene & compliance\n\n \n People & Rota Management \n \n\n • Create a strong, passionate team using FISH principles with clear communication\n, • Create a positive, fun work environment and develop the team.\n, • Ensure regular one to ones with direct reports together with monthly team meetings.\n, • Set clear expectations around performance and accountability\n, • Recruit, train and retain strong team members\n, • Conduct regular customer service & sales training sessions\n, • Manage key KPI’s:\n, • Site presentation\n, • Customer service\n, • Wage control\n, • F&B gross margins\n, • Commercial performance\n, • Prompt action when targets missed\n\n \n Skills & Experience \n \n\n • High customer service standards\n, • Strong sales skills\n, • Good knowledge of FISH & how to engage people with great customer service.\n, • Experience managing large teams in a high-volume environment\n, • Strong background in Food & Beverage operations\n, • Confident with rotas, wage control and margin management\n, • Comfortable being hands-on and operationally visible\n\n \n Salary £40,000 to £48,000 depending on experience. \n \n e-mail your application to jack@mapleleafgolf.co.uk, with a cover letter describing three key takeaways from reading FISH.

Location: Twickenham, South West London (on-site) \n Contract: Permanent, full-time (Monday to Friday) \n Salary: £38,000–£45,000, plus performance bonus and up to £5,000 relocation support \n Start date: Early October 2026 \n Reports to: Operations & Product Manager \n \n KURK is a health and nutrition company making natural formulations to improve human health. We research, formulate, manufacture and sell our products — and we do it all from our own production facility and lab in West London. That means real science, real products, and full control from bench to shelf. \n We're a small team at an inflection point: investing in new science and growing our product range. This hire will shape what comes next. \n \n The role: \n This is an experienced NPD role with genuine end-to-end ownership. You'll take new products from brief to launch — consumer and market research, formulation, bench trials, sensory work, costing, scale-up and commercial launch — and you'll help define how NPD is done at KURK, not just follow a process someone else wrote. \n You'll work alongside our Operations & Product Manager, with direct access to the founder and real influence over the product pipeline. \n \n What you'll do: \n\n • Own NPD projects end to end: brief, research, formulation trials, sensory evaluation, costing and presentation to management\n, • Help design and embed KURK's stage-gate NPD process\n, • Manage external suppliers and manufacturers through development and scale-up: quotes, MOQs, purchase orders, lead times and factory trials\n, • Build the commercial case for new concepts — costing, pack formats, market and competitor analysis — ready for board-level sign-off\n, • Improve existing products — formulation, flavour and format — using customer feedback and market data\n, • Support production of KURK's product range: batch preparation, weighing to specification, quality documentation\n, • Help maintain the lab environment — hygiene, food safety and contamination protocols, stock and equipment\n\n This is a hands-on role in a small company. Some days are formulation and strategy; some days are on your feet in the lab. \n \n About you: \n Essential \n\n • Three to five years in a commercial NPD, R&D or product development role, with products you have personally taken from concept to launch. We will ask you to walk us through one of them in detail.\n, • Formulation and bench-trial experience, ideally across more than one format\n, • Experience coordinating external suppliers and manufacturers through scale-up\n, • Commercial instinct — you think about target price, cost of goods and manufacturing risk early, not at the end\n, • Working knowledge of food safety and quality systems (HACCP, GMP) and UK food regulation\n, • Self-directed: able to define the process, not only follow it\n, • A degree in food science, nutrition, chemistry or similar, or equivalent experience\n, • Able to work on-site in Twickenham, South West London\n\n \n Desirable \n\n • Liquids, emulsions, drinks or other functional formats\n, • Reformulation with measurable outcomes\n, • Nutritional labelling and claims under UK law\n, • Experience of a structured stage-gate process, or of building one\n\n \n KURK is an equal opportunities employer. We welcome applications from all backgrounds.

ABOUT DELICE DE FRANCE:A trusted leader in high quality frozen bakery products, helping bring exceptional quality to customers across the UK. As part of our sales team, you'll build strong customer relationships, identify new business opportunities, and promote a range of over 700 bakery products. If you're passionate about sales, enjoy working in a fast-paced environment, and want to be part of a company that values ambition, teamwork, and career development, we'd love to hear from you.PURPOSE OF CHANNEL MANAGER JUNIOR:To manage national & key accounts in your allocated Channel / Sector.To engage, support & brief Channel Sales Managers & Sales Development Representatives on accounts that they cover at site level within your ledger.To create & provide all relevant information to ensure that the Customer Engagement team are fully briefed & able to execute the sales plan.Understand the Customers world.REPORTING AND KEY RELATIONSHIPS OF CHANNEL MANAGER JUNIOR:The Channel Manager will report to the Channel Lead (Controller or Senior)Key business contact in customer network: Buyers, Chefs, Supply Chain, Marketing, Finance, Sales, Operations.Target contacts: Buying Directors, NPD teams, Chefs, Associations.Internal teams: Channel Team, Business Insights, Finance Team, Ecommerce Team, Customer Engagement Team, Product Team, Marketing, Operations, Supply Chain, Technical & Quality Control, Chefs.DUTIES AND RESPONSIBILITIES OF A CHANNEL MANAGER JUNIOR:STRATEGYOwn, develop & execute a LIVE strategic Sector plan work and review regularly with Line manager & Business Insights.Work with field sales to ensure the Sector plan is relevant & aligned collective collaboration is key.Deliver the agreed strategic plan by sector for the account portfolio you are responsible for, including the development & retention of existing business & new business opportunities.Provide a detailed period brief (templated) for any accounts that have Field coverage & / or Customer Engagement contact.Work with the Channel / Field Sales and Customer Engagement teams to design and implement tactical activity in your accounts to support your account plan aligned and agreed 3 months in advance. Deliver sales forecast and revenue, EBIT from assigned national or development accounts.Customer Contact Strategy Get inside your customers world to fully understand it & how DDF can best access & maximise the opportunity.Ensure pricing defensibility implemented & maintained across the account portfolio / channel.Share good & best practice across the Channel Team to ensure that all opportunities areWork collaboratively across the Sales function & Business Insights to ensure that all Channel / Sector opportunities & learnings are taken into consideration and applied through the Channel / Sector strategic plan.ACCOUNT MANAGEMENTDevelop an Account Plan for Each Customer in line with the Company / Business Unit Plan to deliver Sales Value Target & MarginEBIT forecast and budget within each customer across your account portfolio. This plan is to develop into a JBP with key customers Aligned to Buys / Customers own KPIs (Easy to do business with).Devise, implement & execute a promotional plan which will include NPD, promotional offers and menu development & listings aligned to customers strategic direction / focus & development plans.Accountable for completion of written correspondence (contact reports 48hrs post call) regarding meetings, proposals, re-negotiations, presentations. File & documentation to be stored centrally (S:DRIVE).Ensure all customer communication is completed & actioned in a timely manner with account file updated post each meeting, site visit or electronic / phone communication.Pro-actively manage your account portfolio from a credit perspective to ensure that disputes, queries etc, are promptly resolved, aged debt is kept to the minimum and maximum sites are available to trade at all times.Manage your accounts payment terms to the benefit of DDF, strive for 30 days EOM and adherence to those terms.Identify & implement ways in which to service customers that will deliver incremental profit; RTM strategy, product mix, electronic trading, Field / Customer Engagement Team support etc.Quarterly review of account profitability through latest business case mechanic by SKU with all terms included.On a quarterly basis present your business plan for your account portfolio to the senior sales management team supported by quarterly account profitability review.Create an account contact matrix for your portfolio detailing all required meetings by account along with the required frequency. In addition site visits to be completed on a monthly basis to ensure a full understanding of your customers business & relevance of any proposed listings / activities. Matrix & plan to be signed off & reviewed regularly by Channel Lead.Regular review of contracts, where terms are in place they must have a dated contract to support. Any contracts up for renewal must be submitted through business case & only approved business cases and agreed contract terms are to be implemented, documented and field with Business Insights.Work closely with Supply Chain to ensure OTIF delivery - provide regular forecasts of key SKUs for key customers.Implement Price Increase within briefed timelines & in full.Brief product specification changes to relevant customers as provided by Technical & Quality Control.Manage product assortments attached to your accounts. Ensure that on restricted assortments, alternative products are available to support on-going supply for any OOS or delists.Ensure customers are fully briefed on delists in a timely manner & that alternative SKUs are secured.Deliver ROI on any equipment placements within your accounts, where a site or account falls below required ROI levels you are required to take action to resolve.Focused plan on forecast management with reference to seasonality etc.Development and retention of existing business and new business opportunities. Sector specificAccountable to ensure customers and their units are on the correct pricing levels as agreed to avoid any credits and proactively manage credit risk customers. (Linked to finance to ensure accounts run smoothly).Finance engagement - Constantly review margins / EBITbeing achieved versus targets, reduce/manage credit risk customers, ensure pricing on file is correct at each customer level to avoid unnecessary credits, and look for ways in which to service customers which will deliver incremental profit; through an RTM strategy, customer product mix, electronic trading, Field / Customer Engagement Team support, central distribution.FINANCIAL RESPONSIBILITYThe individual will have responsibility for managing a min of £5m+ sales value across a range of customers and the appropriate margin target assigned to those customers.Accountable for financial 1-2-1 account management with Head of Business Insights / Business Insights Business Partner monthly.Price increase management Review all options for price increase with customers annually, or as requested.Reporting performance and proposing range rationalisation / margin enhancement at all levels by product management.Challenges oneself to fully understand ROI & Customer P&Ls Able to present these at Exec level to the key stakeholders.DESCISION MAKING LEVEL/ COMPLEXITYStrategic Planning understand the bigger picture. Taking a holistic view and setting clear direction to the route to be taken to deliver your plan.The individual will be required to lead & manage financial proposals together to win, retain and/or re-negotiate existing/new customers. Manage all areas of What if Investment, ROI, Promotions, Contracts, Key influencers.NPD Management Clear thinking in the deletion / origination of NPD.PEOPLE MANAGEMENT RESPONSIBILITYNot Applicable as part of this role.BENEFITS OF A CHANNEL MANAGER JUNIOR:Competitive Company Pension SchemeCompany Life Assurance for added peace of mindCompany Car or Car AllowanceFree On-Site ParkingEmployee Referral SchemeLong Service Recognition & AwardsGenerous 50% Staff Discount on Company ProductsEyecare Voucher SchemeEmployee Assistance Programme (EAP) including:24/7 confidential support lineAccess to our Wellbeing App, offering health and wellbeing resources, exclusive discounts, and employee perksSKILLS & EXPERIENCE OF A CHANNEL MANAGER JUNIOR:Ideally degree educated (Business discipline).Experience of National Account Management (ideally in a food related business).Sales experience & Sales Skill.Team Player.Dynamic Go Getter Highly Motivated.Good Communicator.Strategic Thinker, Active Doer.Flexible & Nimble to Change.Strong negotiation skills and the ability to influence & present at all levels.Highly developed Presentation skills.Clear confident communication skills both verbal and written.Highly developed numerical skills, complete P&L understanding to Senior Management level.General interest in people.Demonstrable drive and enthusiasm.Highly mobile as role will require significant travel across the UK.KEY MEASURES OF A CHANNEL MANAGER JUNIOR:Business Strategy & Customer Plans- Live Monthly - KPI Performance Tracker.Key Customer / End user Contact strategy Managing the chain and key decision makers.Sales Reporting Tools Daily Sales Reporting Sales & Margins Actuals v Targets.Total accountability / Management LTA/Settlement Discount Measures in line with contractual obligations.Development Of Development / Marketing Plan in line with contracts, and or use of marketing promotional plans.Account Plan objectives set versus achievements.This role would suit someone with experience in National Account Management, Channel Management, Key Account Management, Business Development, Food Service, Retail and/ or FMCG Sales.TPBN1_UKTJ

ABOUT DELICE DE FRANCE: A trusted leader in high quality frozen bakery products, helping bring exceptional quality to customers across the UK. As part of our sales team, youll build strong customer relationships, identify new business opportunities, and promote a range of over 700 bakery products. If youre passionate about sales, enjoy working in a fast-paced environment, and want to be part of a company that values ambition, teamwork, and career development, wed love to hear from you. PURPOSE OF CHANNEL MANAGER: To manage national & key accounts in your allocated Channel / Sector. To engage, support & brief Channel Sales Managers & Sales Development Representatives on accounts that they cover at site level within your ledger. To create & provide all relevant information to ensure that the Customer Engagement team are fully briefed & able to execute the sales plan. Understand the Customers world. REPORTING AND KEY RELATIONSHIPS OF A CHANNEL MANAGER: The Channel Manager will report to the Channel Lead (Controller or Senior). Key business contact in customer network: Buyers, Chefs, Supply Chain, Marketing, Finance, Sales, Operations. Target contacts: Buying Directors, NPD teams, Chefs, Associations. Internal teams: Channel Team, Business Insights, Finance Team, Ecommerce Team, Customer Engagement Team, Product Team, Marketing, Operations, Supply Chain, Technical & Quality Control, Chefs. DUTIES AND RESPONSIBILITIES OF A CHANNEL MANAGER: STRATEGY Own, develop & execute a LIVE strategic Sector plan work and review regularly with Line manager & Business Insights. Work with field sales to ensure the Sector plan is relevant & aligned collective collaboration is key. Deliver the agreed strategic plan by sector for the account portfolio you are responsible for, including the development & retention of existing business & new business opportunities. Provide a detailed period brief (templated) for any accounts that have Field coverage & / or Customer Engagement contact. Work with the Channel / Field Sales and Customer Engagement teams to design and implement tactical activity in your accounts to support your account plan aligned and agreed 3 months in advance. Deliver sales forecast and revenue, EBIT from assigned national or development accounts. Customer Contact Strategy Get inside your customers world to fully understand it & how DDF can best access & maximise the opportunity. Ensure pricing defensibility implemented & maintained across the account portfolio / channel. Share good & best practice across the Channel Team to ensure that all opportunities are maximised. Work collaboratively across the Sales function & Business Insights to ensure that all Channel / Sector opportunities & learnings are taken into consideration and applied through the Channel / Sector strategic plan. ACCOUNT MANAGEMENT Develop an Account Plan for Each Customer in line with the Company / Business Unit Plan to deliver Sales Value Target & Margin EBIT forecast and budget within each customer across your account portfolio. This plan is to develop into a JBP with key customers Aligned to Buys / Customers own KPIs (Easy to do business with). Devise, implement & execute a promotional plan which will include NPD, promotional offers and menu development & listings aligned to customers strategic direction / focus & development plans. Accountable for completion of written correspondence (contact reports 48hrs post call) regarding meetings, proposals, re-negotiations, presentations. File & documentation to be stored centrally (S:DRIVE). Ensure all customer communication is completed & actioned in a timely manner with account file updated post each meeting, site visit or electronic / phone communication. Pro-actively manage your account portfolio from a credit perspective to ensure that disputes, queries etc, are promptly resolved, aged debt is kept to the minimum and maximum sites are available to trade at all times. Manage your accounts payment terms to the benefit of DDF, strive for 30 days EOM and adherence to those terms. Identify & implement ways in which to service customers that will deliver incremental profit; RTM strategy, product mix, electronic trading, Field / Customer Engagement Team support etc. Quarterly review of account profitability through latest business case mechanic by SKU with all terms included. On a quarterly basis present your business plan for your account portfolio to the senior sales management team supported by quarterly account profitability review. Create an account contact matrix for your portfolio detailing all required meetings by account along with the required frequency. In addition site visits to be completed on a monthly basis to ensure a full understanding of your customers business & relevance of any proposed listings / activities. Matrix & plan to be signed off & reviewed regularly by Channel Lead. Regular review of contracts, where terms are in place they must have a dated contract to support. Any contracts up for renewal must be submitted through business case & only approved business cases and agreed contract terms are to be implemented, documented and field with Business Insights. Work closely with Supply Chain to ensure OTIF delivery - provide regular forecasts of key SKUs for key customers. Implement Price Increase within briefed timelines & in full. Brief product specification changes to relevant customers as provided by Technical & Quality Control. Manage product assortments attached to your accounts. Ensure that on restricted assortments, alternative products are available to support on-going supply for any OOS or delists. Ensure customers are fully briefed on delists in a timely manner & that alternative SKUs are secured. Deliver ROI on any equipment placements within your accounts, where a site or account falls below required ROI levels you are required to take action to resolve. Focused plan on forecast management with reference to seasonality etc. Development and retention of existing business and new business opportunities. Sector specific range creation. Accountable to ensure customers and their units are on the correct pricing levels as agreed to avoid any credits and proactively manage credit risk customers. (Linked to finance to ensure accounts run smoothly). Finance engagement - Constantly review margins / EBIT being achieved versus targets, reduce/manage credit risk customers, ensure pricing on file is correct at each customer level to avoid unnecessary credits, and look for ways in which to service customers which will deliver incremental profit; through an RTM strategy, customer product mix, electronic trading, Field / Customer Engagement Team support, central distribution. FINANCIAL RESPONSIBILITY The individual will have responsibility for managing a min of £5m sales value across a range of customers and the appropriate margin target assigned to those customers. Accountable for financial 1-2-1 account management with Head of Business Insights / Business Insights Business Partner monthly. Price increase management Review all options for price increase with customers annually, or as requested. Reporting performance and proposing range rationalisation / margin enhancement at all levels by product management. Challenges oneself to fully understand ROI & Customer P&Ls Able to present these at Exec level to the key stakeholders. DECISION MAKING LEVEL/COMPLEXITY Strategic Planning understand the bigger picture. Taking a holistic view and setting clear direction to the route to be taken to deliver your plan. The individual will be required to lead & manage financial proposals together to win, retain and/or re-negotiate existing/new customers. Manage all areas of What if Investment, ROI, Promotions, Contracts, Key influencers. NPD Management Clear thinking in the deletion / origination of NPD. PEOPLE MANAGEMENT RESPONSBIBILITY Yes BENEFITS OF A CHANNEL MANAGER: Competitive Company Pension Scheme Company Life Assurance for added peace of mind Company Car or Car Allowance Free On-Site Parking Employee Referral Scheme Long Service Recognition & Awards Generous 50% Staff Discount on Company Products Eyecare Voucher Scheme Employee Assistance Programme (EAP) including: 24/7 confidential support line Access to our Wellbeing App, offering health and wellbeing resources, exclusive discounts, and employee perks SKILLS & EXPERIENCE Ideally degree educated (Business discipline). Experience of National Account Management (ideally in a food related business). Sales experience & Sales Skill. Team Player. Dynamic Go Getter Highly Motivated. Good Communicator. Strategic Thinker, Active Doer. Flexible & Nimble to Change. Strong negotiation skills and the ability to influence & present at all levels. Highly developed Presentation skills. Clear confident communication skills both verbal and written. Highly developed numerical skills, complete P&L understanding to Senior Management level. General interest in people. Demonstrable drive and enthusiasm. Highly mobile as role will require significant travel across the UK. KEY MEASURES Business Strategy & Customer Plans- Live Monthly - KPI Performance Tracker. Key Customer / End user Contact strategy Managing the chain and key decision makers. Sales Reporting Tools Daily Sales Reporting Sales & Margins Actuals v Targets. Total accountability / Management LTA/Settlement Discount Measures in line with contractual obligations. Development Of Development / Marketing Plan in line with contracts, and or use of marketing promotional plans. Account Plan objectives set versus achievements. This role would suit someone with experience in National Account Management, Channel Management, Key Account Management, Business Development, Food Service, Retail and/ or FMCG Sales.

The Role We are recruiting for a passionate and skilled Chef de Partie to join a prestigious, high-end private members' club located in Central London. Steeped in history and tradition, this exclusive venue is renowned for its culinary excellence, offering refined dining and bespoke events for its members. You will work alongside a dedicated brigade to deliver high-quality cuisine in a luxury hospitality setting. The Details Salary: £34,000 per annum Location: Central London Schedule: Full-time (40 hours per week, 5 days out of 7 on a rota basis) Requirements: Proven experience as a CDP in a high-end restaurant, hotel, or private club Key Responsibilities Prepare and present dishes to the highest standards across all sections of the kitchen, maintaining consistency, quality, and fine-dining level attention to detail. Support the Sous Chef and Head Chef with daily kitchen operations, menu development, section organisation, and inventory control. Mentor and support junior chefs, fostering a positive, professional, and collaborative kitchen culture. Ensure strict compliance with all food safety, hygiene, health & safety, and allergen regulations. Apply today to discuss this opportunity in more detail. TPBN1_UKCT

Sous Chef Salary: £40,000 per annum + Service Charge (*Up To £600 per month) About Great Scotland Yard Hotel Great Scotland Yard Hotel, part of The Unbound Collection by Hyatt, is a luxury hotel steeped in history, located just moments from Covent Garden and around the corner from Trafalgar Square in the heart of Westminster. The hotel features 151 guestrooms and suites and blends historic character with contemporary design. Dining and bar experiences include Ekstedt at The Yard, a Scandinavian inspired restaurant celebrating open fire cooking, creative cocktails at the 40 Elephants Bar, an extensive whisky selection at Sibin, and Afternoon Tea in The Parlour. Colleagues work in a distinctive and characterful environment delivering thoughtful and memorable service to guests exploring the culture, history and landmarks of central London. Duties and responsibilities related to the Sous Chef role Lead kitchen operations in the absence of the Head Chef, supporting planning, budgeting, and overall kitchen performance Deliver exceptional dining experiences by maintaining the highest standards across all outlets Oversee food preparation, cooking, and presentation to ensure consistency and quality Supervise, train, and develop the kitchen brigade, providing guidance and performance oversight Assist in menu development, including seasonal offerings and event-specific dishes Monitor stock levels, manage inventory, and control food costs in line with budget targets Ensure full compliance with food safety, hygiene, sanitation, and health & safety regulations Handle guest feedback professionally, resolving complaints and enhancing satisfaction Collaborate with other hotel departments to ensure a seamless and high-quality guest experience Support service where required, including presenting dishes to guests in line with luxury service standards About you You will have proven experience as a Sous Chef in a hotel or high-volume kitchen. A skilled culinary professional, you bring strong leadership andorganisationalabilities, along with a commitment to upholding the highest standards of quality, consistency, and presentation. Benefits you will enjoy as aSous Chef 12 complimentary nights a year across Hyatt Hotels worldwide Discounted hotel stays across Hyatt not just for you but also your family and friends from the day you start! Free meals on duty in our colleague restaurant Uniform provided and laundered complimentary Headspace membership and access to our Employee Assistance Programme 50% discount on food and beverages when you dine as a guest at selected Hyatt Hotels Continuous learning and development opportunities to provide you with a clear career path as well as job promotion opportunities across Hyatt Hotels worldwide At Hyatt, our purpose is to care for people so they can be their best. Guided by our values of Empathy, Integrity, Respect, Inclusion, Experimentation and Wellbeing, we create an environment where colleagues feel supported and empowered to grow. With more than 1,450 hotels and all-inclusive resorts across over 80 countries, Hyatt offers opportunities to build your career within a global hospitality company featured in Fortunes 100 Best Companies to Work For. At Hyatt, we open doors and turn jobs into careers. Here, individuality is celebrated, people are supported to thrive, and everyone is empowered to make a meaningful impact. Next steps: Apply today for this Sous Chef role and start your journey with Hyatt Hotels! TPBN1_UKCT

The Oval Partnership is working with a branded B-Corp accredited food manufacturer to recruit a Raw Materials Technical Assistant at their factory site in the North West London area. Reporting to the QA Manager, the successful Raw Materials Technical Assistant will support the QA team in maintaining, auditing, and enhancing rigorous Quality Management Systems (QMS) on a daily basis. This is a full-time site-based role, 45 hour a week contract working 5 days from 7 including rotated weekend work Key Responsibilities: • Audit & Compliance: Conduct internal audits (including GMP and fabrication), audit production paperwork, perform traceability audits, and verify/validate Critical Control Points (CCPs)., • Microbiology & Sampling: Collect and prepare microbiological, swab, and water samples according to schedules; cook samples as needed and manage re-testing processes., • Raw Materials & Supplier Quality: Monitor ingredient quality, audit stock rotation, make routine accept/reject decisions for incoming raw materials and packaging, and manage non-conformance logs for suppliers., • Production & Daily Operations: Support daily temperature checks, conduct equipment/calibration checks, assist with customer complaint investigations, and report out-of-spec issues immediately to prevent non-conforming products from moving forward., • Coaching & Support: Assist in coaching factory floor teams on QA procedures, support technical documentation/key card updates, and contribute to site-wide quality improvement projects. Key Requirements & Qualifications: • Education: Degree in Food Science, Food Technology, or a related discipline., • Certifications: Formal qualifications in Food Safety and HACCP., • Experience: Prior experience in a QA or QC role within food manufacturing; proven experience working with, updating, and embedding Quality Management Systems., • Technical Skills: Good understanding of basic food hygiene, strong IT literacy (Microsoft Office suite), and experience in conducting risk assessments., • Eligible to live & work in the UK: Visa sponsorship is not applicable to this role Personal Attributes & Soft Skills: • Communication: Excellent interpersonal skills with the ability to influence, train, and build strong working relationships with factory floor personnel and cross-functional teams., • Analytical & Detail-Oriented: Exceptional attention to detail, problem-solving ability, and analytical thinking to interpret technical data., • Mindset: Composed under pressure, driven, confident, pragmatic, and adaptable to a fast-moving environment., • Flexibility: Willingness to work outside standard hours or on bank holidays when operational needs arise., • Passion: A genuine passion for food quality and excellence

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

Events Sous Chef £40,000 per annum + Service Charge + Benefits Central London - Private Members Club About the Role We are seeking an enthusiastic, innovative, and quality-focused Events Sous Chef to join a prestigious private members' hospitality venue. This is an exciting opportunity for a talented chef with a passion for delivering exceptional events and maintaining the highest culinary standards. The successful candidate will have strong experience within a professional events kitchen environment, be highly organised, and thrive under pressure while consistently producing outstanding results. The Opportunity Working as part of a dedicated kitchen brigade and reporting directly to the Head and Executive Chefs, you will take responsibility for the day-to-day management of the events kitchen. This includes overseeing food production, leading and developing junior team members, ordering stock, and ensuring exceptional presentation across a diverse range of events. You will be involved in delivering high-end functions for both private and corporate clients, catering for events of up to 300 guests. During quieter periods, you may also support other areas of the kitchen operation. Key Responsibilities Oversee the daily operation of the events kitchen Lead and support chefs and kitchen porters within the events team Manage food ordering, stock control, and kitchen organisation Ensure consistently high standards of food quality and presentation Deliver exceptional catering for private and corporate events Maintain compliance with food safety, hygiene, and health & safety standards Support other kitchen departments when required What We're Looking For Previous experience in an events kitchen at a supervisory level Experience delivering high-volume, high-quality events Strong organisational and communication skills Excellent knowledge of Health & Safety and Food Hygiene procedures Ability to remain calm and effective in a fast-paced environment Flexible approach to working hours and business requirements Team player with the ability to work independently when necessary Working Hours Five days out of seven, on a rota basis Paid overtime available during busy periods Flexibility required, including weekend event coverage Benefits Competitive salary of £40,000 Service charge Paid overtime opportunities Excellent benefits package Opportunity to work within a prestigious hospitality environment Career development and progression opportunities Eligibility Applicants must have the right to live and work in the UK. Apply today to join a professional team dedicated to delivering exceptional dining and event experiences. TPBN1_UKCT

We have an exciting opportunity for an ambitious Sous Chef to help us create exceptional food experiences for Eurest on a full time basis, contracted to 40 hours per week. As a Sous Chef, you will be working alongside a truly passionate team to create an outstanding culinary experience. If you are an innovative and creative Sous Chef, passionate about using top quality fresh ingredients, and looking for a role which can offer both work life balance and career development - we want to hear from you! In return we offer support and development to progress within a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate. Here's an idea of what your shift patterns will be: 5 out of 7 days Could you bring your spark to Eurest? Here's what you need to know before applying: Your key responsibilities will include: Preparing delicious, high-quality food that delights our clients and customers Identifying opportunities to improve our food service Creating a positive kitchen environment where your team feel welcomed and supported Supporting the team in delivering our tasty food concepts to our customers Representing Compass Group UK&I and maintaining a positive brand image Supporting the team with ordering food, stock control and controlling food waste Overseeing kitchen cleaning responsibilities to maintain hygiene standards Supporting the team to manage budgets and successfully meet financial targets Complying with Food Handling and Hygiene standards Complying with Health and Safety regulations Our ideal Sous Chef will: Create a positive work environment where the whole team can thrive Be a brilliant communicator and easily build relationships Strive for excellence in an eager and motivated manner Take initiative and make decisions that are right for our customers Have a desire to succeed in your role Possess the ability to work under pressure Demonstrate exceptional timekeeping and reliability Passionate about great-tasting food We connect workplaces to mindful, flavourful & planet-positive catering At Eurest, we are the experts in workplace catering, operating in over 700 workspaces every day. We know that fuelling employees throughout the day can help to sharpen their thinking, nourish their bodies and minds and ultimately, motivate them to perform at their best. Our workplace food experiences are driven by our promise to live more sustainably and responsibly, working towards our goal of net zero by 2030. We're people-powered at Eurest It?s an understatement to say that we?re passionate about what we do, which is why we?re committed to attracting the best and brightest people to join us - could that be you? Find out what makes joining Eurest so exciting Job Reference: com/1906/85436001/52815429/BU #Eurest Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Patient Catering Manager Tooting, London Salary: £44,000 40 Hours per Week 5 Days over 7 Join Our Team We are looking for an experienced Patient Catering Manager to lead the delivery of high-quality patient meal services within a busy hospital environment in Tooting. This is an exciting opportunity for a catering professional with strong healthcare, food safety, and people management experience. Working closely with NHS stakeholders, you will ensure patients receive safe, nutritious, and high-quality meals while maintaining the highest standards of compliance and service delivery. Key Responsibilities Lead the day-to-day operation of patient catering services. Ensure compliance with HACCP, food safety legislation, allergen management, and NHS food standards . Monitor food quality, temperature controls, cleanliness, and hygiene standards. Drive excellent patient satisfaction through efficient and consistent meal service delivery. Recruit, train, develop, and motivate catering teams. Build and maintain strong relationships with NHS clients and key stakeholders. Manage staffing levels, resources, and rotas to support service delivery. Control food, labour, and operational costs to achieve financial targets. Ensure all health & safety, infection prevention, and company compliance standards are met. About You Previous management experience within healthcare, hospital catering, or large-scale catering operations . Strong knowledge of HACCP, food hygiene regulations, allergen management, and compliance requirements . Excellent leadership and team development skills. Strong communication and stakeholder management abilities. Commercially aware with experience managing budgets and KPIs. Proficient in Microsoft Office and general IT systems. What We Offer Competitive salary of £44,000 Contributory pension scheme Career development and training opportunities Digital GP and healthcare benefits Retail, travel, and leisure discounts Supermarket savings and employee rewards Cinema discounts Health, wellbeing, and fitness programmes If you're passionate about delivering safe, high-quality patient catering services and have the leadership skills to drive standards within a healthcare environment, we'd love to hear from you. TPBN1_UKCT

Head Studio Chef Luxury British Food & Hospitality Brand Salary: £50,000 (45 hours) + Excellent Benefits Location: London Smyth & Co are delighted to be partnering with one of the UK's most iconic luxury food and hospitality brands to recruit an exceptional Head Studio Chef . This is a rare opportunity for a highly creative and organised culinary professional to lead a prestigious Culinary Studio at the heart of a globally recognised luxury brand. Blending culinary excellence with innovation, the Head Studio Chef will oversee the creation of beautifully presented food for photography, videography, marketing campaigns, product launches, VIP events and brand collaborations, while supporting the continued development of the brand's exceptional food offering. The Role Lead the day-to-day operation of the Culinary Studio, ensuring the highest standards of food quality, creativity and presentation. Prepare and present exceptional dishes for photography, videography, advertising campaigns, social media content and editorial features. Drive recipe development, product innovation and seasonal culinary concepts across the brand's food and beverage offering. Collaborate closely with Culinary, Marketing, Buying and Creative teams to deliver engaging campaigns, launches and commercial projects. Produce food for press events, VIP experiences, media activations and internal showcases. Develop, document and refine recipes, ensuring consistency and accuracy across all studio projects. Manage studio planning, ingredient sourcing, ordering, stock control and food cost management. Ensure the studio operates efficiently, maintaining impeccable food safety, hygiene and health & safety standards. Research emerging food trends, ingredients and techniques to continually inspire innovation and creativity. Lead, mentor and develop the Studio team, fostering a collaborative, organised and high-performing working environment. About You Proven experience as a Head Chef, Head Studio Chef, Development Chef or Senior Sous Chef within a luxury hospitality, premium retail or fine dining environment. Exceptional culinary ability with an outstanding eye for presentation, detail and food aesthetics. Experience in recipe development, product innovation, food styling or culinary content creation is highly desirable. Strong understanding of premium ingredients, seasonal produce and contemporary culinary trends. Excellent organisational skills with the ability to manage multiple projects and work to changing deadlines. A collaborative leader with outstanding communication skills and experience working across multiple departments. Passionate about innovation, creativity and delivering culinary excellence beyond the traditional restaurant environment. Package £50,000 salary based on a 45 hour week Comprehensive company benefits Opportunity to join one of the UK's most prestigious luxury food and hospitality brands Creative, collaborative and innovative working environment Excellent opportunities for professional development and career progression Permanent, full-time position If you're a creative culinary professional looking to lead a unique studio environment where innovation, craftsmanship and exceptional presentation are at the forefront of everything you do, we'd love to hear from you. Smyth & Co Extraordinary Opportunities for Extraordinary Talent TPBN1_UKCT

Chef Manager - Weekdays Only! Location: Feltham Salary: Up to £29,000 per annum, depending on experience Working Pattern: 40 hours per week, Monday to Friday, 7am to 3:30pm We're looking for a Chef Manager who can do more than cook. This is a role for a hands-on leader who's as confident at the stove as they are in a client meeting, someone who understands how to run a business, manage a team, and deliver food that delights. As the heartbeat of the site, you'll oversee every aspect of the catering operation, from menu planning and team leadership to client relationships, budgets, compliance, and service delivery. You'll cook with passion, lead with purpose, and run the outlet like it's your own. What You'll Be Doing: Oversee the full catering operation from food to finance to front of house. Lead, develop and motivate your team to deliver excellent service every day. Managing food costs, margins, waste and labour with commercial precision. Build strong relationships with our clients and guests. Understanding their needs, exceeding expectations and delivering service with an impact. Ensure compliance with food safety, health & safety and company standards at all times. Drive consistency and quality across the catering operation. What you'll bring to the table: Proven experience as a Chef Manager or Head Chef with strong operational experience. A passion for fresh food, seasonal ingredients, and high-quality service delivery. Great communication and leadership skills, you inspire others with your energy. A strong sense of ownership and ability to manage client relationships. Strong financial acumen. You understand P&L, cost control, and business KPIs. Excellent communication and people management skills. You build trust, lead by example, and bring out the best in your team. Hungry for more? We also offer exciting culinary pathways for team members who want to level up. With real-time mentoring, hands-on experience, and the chance to earn recognised qualifications, it's a delicious way to grow your skills while doing what you love. Personality behind every plate Dine provides tailored food services to 140 clients in the business and industry sector. With over two decades of industry experience, we pride ourselves on offering a personalised approach to our clients, whilst delivering outstanding service. Our passion lies in creating great-tasting menus, promoting sustainability, and proudly working with local suppliers and communities. That's why our menus feature only locally sourced, seasonal, and sustainable ingredients with a target of reaching Climate Zero Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! #DINE TPBN1_UKCT

Junior Sous Chef Gastro Pub Fresh Food Career Progression £45,000£48,000 + Bonus Were looking for a motivated Junior Sous Chef to join a busy, fresh-food Gastro Pub kitchen and support the senior team in delivering consistently high-quality dishes in a fast-paced, professional environment. This is a brilliant opportunity for a strong Chef de Partie ready to step up, or an existing Junior Sous looking for a more progressive, quality-driven kitchen. The Role As Junior Sous Chef, youll work closely with the Sous and Head Chef to run daily service, support junior chefs, and ensure every dish meets the pubs high standards. Youll be involved in prep, service, food safety, and stock control, while gaining exposure to menu development and kitchen management. With expansion planned across the group, this role offers a clear pathway for development and future progression. What Youll Be Doing Supporting the Sous and Head Chef in day-to-day operations Running sections confidently during busy services Training and guiding junior chefs Managing prep, ordering, stock rotation and waste control Maintaining excellent food hygiene and safety standards Working closely with FOH to deliver great guest experiences What Were Looking For 12 years experience in a fresh-food, high-volume kitchen Strong cooking skills and a passion for quality food A calm, organised approach with great communication Eager to learn, develop and take on more responsibility Confident with kitchen systems, hygiene and basic cost awareness If youre ready to step up, grow your skills and be part of a quality-driven kitchen with real progression, wed love to hear from you. TPBN1_UKCT

Location: Uxbridge Hours: Monday to Friday, 40 hours per week Salary: £38,000 per annum Are you ready to take your culinary career to the next level? We're opening the doors to a brand-new kitchen in Uxbridge , fitted with top-of-the-range equipment and designed for creativity and excellence. This is your chance to join from the very beginning and help shape a modern, dynamic food experience. As our Sous Chef, you'll be the right hand to the Head Chef, bringing passion, precision, and leadership to the team. You'll have the freedom to showcase your skills, influence menus, and work in an environment where quality and innovation come first. What You'll Do Partner with the Head Chef to run a smooth, efficient kitchen. Create and present dishes that impress every time. Lead and inspire the team, supporting training and development. Maintain the highest standards of hygiene and food safety. Contribute ideas for menu planning and improvements. Manage stock, ordering, and cost control effectively. What We're Looking For Proven experience as a Sous Chef or similar leadership role. Strong culinary skills and a flair for presentation. Calm and confident under pressure during busy service. Excellent leadership and communication abilities. Food hygiene certification (or willingness to obtain). Pastry experience? That's a fantastic bonus! Why Join Us? Work in a brand-new kitchen with cutting-edge equipment. Be part of a fresh, exciting chapter from day one. Monday to Friday schedule - enjoy your weekends! Competitive pay and a supportive, professional team. We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking.com and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive cash rewards every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families About Us Restaurant Associates provides brilliant hospitality through our food, drink and services. We work with our partners and collaborate with our clients to achieve great things together. Every day, our teams of passionate hospitality professionals strive for excellence in delivering employee dining and hospitality to some of the UK's leading workplace as well as inspiring exceptional experiences in iconic cultural and heritage destinations. Job Reference: com/0302/43887001/52762991/SU #RA Group Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT

Ready to Take the Lead in One of Londons Most Iconic Kitchens? Amazonico London is looking for a talented and driven Sous Chef to support the leadership of our dynamic kitchen brigade in the heart of Mayfair. Located on the iconic Berkeley Square, Amazonico brings the vibrant spirit of Latin America to life, where immersive dining, a lively atmosphere, and luxury hospitality meet in a world-class setting. Were now seeking an experienced Sous Chef who thrives in high-end, high-volume kitchens and is ready to support, lead, and inspire a passionate culinary team. About Working at Amazonico At Amazonico, youll become part of a diverse family of hospitality professionals who are bold, creative, and united by a shared love for service. Our culture is rooted in: Diversity, Equity & Inclusion We celebrate difference and ensure everyone has a voice and space to grow. Sustainability We reduce our impact through initiatives like our partnership with SKOOT: skoot.eco/amazonico Career Growth From new openings to internal promotions, your development is our priority. Team Culture From daily staff meals to annual events, we support and uplift one another. Employee Benefits Competitive salary Global career progression across Europe, the USA, the Middle East and beyond Opportunities to expand your skills with experienced senior leadership Structured internal training and fast-track development plans Education rewards Perkbox membership access discounts across hundreds of top brands Refer-a-friend bonuses Staff meals provided twice daily Flexible working scheme & 28 days paid holiday An extra paid day off on your birthday to celebrate About the Role What Youll Do AAs our Sous Chef, you will play a vital role in maintaining kitchen standards and supporting the Senior Sous and Executive Chefs with day-to-day operations.You'll be hands-on with food preparation, staff training, stock control, and service coordination, all while helping to deliver the Amazonico experience. Operational Support & Execution Ensure mise en place is completed efficiently and maintained throughout service Prepare and present dishes in line with Amazonicos standards and specifications Supervise and support junior chefs across all sections Oversee food quality, portion control, and consistency during service Kitchen Coordination & Development Assist with stock orders, rotation, and inventory management Support in onboarding and training of new kitchen staff Contribute to the creation of new dishes and seasonal specials Complete daily and weekly reports as required Step into leadership when senior kitchen management is not present What Were Looking For Previous experience as a Sous Chef in a premium or high-volume kitchen Confident leadership and mentoring abilities A passion for precise execution and bold flavours High standards of cleanliness, organisation, and professionalism Strong understanding of food safety and kitchen health & safety Ready to Join the Amazonico Family? If youre a dedicated chef looking for your next challenge in a fast-paced, world-class kitchen, wed love to hear from you. Apply now to become our next Sous Chef at Amazonico London! In line with the requirements of the Asylum and Immigration Act 1996, all applicants must either be eligible to live or work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process. TPBN1_UKCT

BRAND INTRODUCTION At Montcalm Collection, we believe that timeless style and genuine hospitality are more than just values; theyre a way of life. Our people are the heart of our hotels: passionate individuals working together as a team, united by an unwavering commitment to providing first-class personal service. Our collection spans some of Londons most storied buildings, from elegant Georgian townhouses and an 18th-century brewery to a historic head office and a contemporary architectural landmark. Each hotel has its own unique story, and within everyone, our team create unforgettable experiences for our guests. While our walls speak of history, its our people, their ambition, and their creativity that shapes our future. Join us, and become part of a culture that celebrates individuality, nurtures potential, and upholds the very highest standards of the art of hospitality. WHY JOIN MONTCALM COLLECTION Competitive salary that reflects your talent, contribution, and potential. Generous holiday allowance , starting at 28 days (including bank holidays) and increasing with servicesupporting your life beyond work. Paid birthday leave , so you can celebrate your special day your way. We celebrate lifes milestones with you , offering generous gifts and financial support for special occasions such as weddings and the arrival of a new baby. Comprehensive wellbeing support , including free access to our Employee Assistance Programme provided by Hospitality Action, offering confidential support, wellbeing resources, and free legal advice. Tailored wellbeing experiences , from yoga sessions and life coaching to wellbeing workshops designed to support both mind and body. Cashback healthcare plan , covering dental, optical, physiotherapy, and alternative treatmentshelping you stay at your best. Preferential gym membership rates , helping you maintain your health and vitality. Continuous learning and development opportunities , from hands-on training to leadership masterclassesempowering your career growth. Paid volunteering day , giving you the opportunity to support a charity close to your heart. Employee referral programme , rewarding you for bringing great talent into our teams. Complimentary meals on duty in our team restaurant. Exclusive room rate discounts across the Montcalm Collection. International hotel discounts through Marriott Bonvoy, giving you access to exceptional global experiences. City-wide discounts and perks , with savings across retail, entertainment, essential services, fashion, and more. Recognition programmes , including vouchers and curated rewards that celebrate excellence and individuality. Elegant annual celebrations and social events , bringing our teams together to connect and celebrate in style. ROLE OVERVIEW The Chef de Partie is responsible for supporting the Sous Chef and senior team in delivering the highest standards of food preparation, presentation, hygiene and service. This role involves preparing food for team members, setting up and stocking kitchen stations. The Chef de Partie exhibit meticulous eye for detail, a passion to deliver great culinary experience to the team members. You will bring creativity, precision and dedication. The role is critical to maintaining reputation and delivery of unparalleled team member experiences via thoughtful menu preparation and a top-quality product RESPONSIBILITIES Assist the Sous Chef and Head Chef in managing the Kitchen team, including Commis Chef, Pastry Chef, Kitchen Porters. Oversee the daily operations of the kitchen department, ensuring quality product, excellent presentation, efficient workflow and high productivity. Assist in creating and managing the kitchen staff schedule, ensuring adequate coverage during peak periods while controlling labour costs. Handle staffing issues, including time-off requests, attendance, and disciplinary actions in collaboration with the Sous Chef and Head Chef. Participate in the recruitment and onboarding of new kitchen team members. Conduct regular training sessions and performance evaluations to maintain high levels of service and adherence to standards. Motivate and mentor the kitchen team, fostering a positive and professional work environment. Take full responsibility for the quality and consistency of food production in the restaurant. Ensure all dishes are prepared, cooked, and presented to company standards. Ensure the kitchen is always organized to meet business demands, particularly around food costings and payroll. Perform regular stock checks, labelling, audits, and equipment checks to adhere to health and safety requirements. Order all food items as needed, ensuring only agreed suppliers are utilised. Assist the Sous Chef and Head Chef in creating and maintaining recipe manuals and Standard Operating Procedures (SOPs) for new dishes. Address and resolve any deficiencies or issues related to food quality standards promptly and effectively. Develop and implement cleaning procedures and protocols, ensure adherence. Conduct quality control checks to ensure work meets established standards. Assist in managing the inventory of cleaning supplies, ensuring adequate stock levels and cost control. Address guest inquiries, requests, and complaints related to kitchen services in a timely and professional manner. Coordinate with the front desk and guest services teams to ensure special guest culinary preferences and VIP arrangements are fulfilled. Address maintenance issues and report to the maintenance department. Monitor and ensure compliance with Health and Safety Standards and Food Safety Standards. Perform administrative tasks as required. Accept responsibility and follow instructions from the Sous Chef and Head Chef. Create and maintain good working relationships within the department and with other departments such that a high level of morale is sustained. Maintain consistent, accurate stock records. Role Model a philosophy of work and conduct consistent with the professionalism expected of management colleagues. Interact with individuals outside the hotel, such as suppliers, contractors, labour relations representations and competitors. Have ultimate responsibility and accountability along with the Sous Chef and Head Chef for Health & Safety and Food Safety training of all department Colleagues and for the overall accident record of the department. Responsible for taking necessary proactive steps to reduce/eliminate Colleague accidents. SKILLS AND QUALIFICATIONS High attention to detail and commitment to a luxury quality. A genuine passion for food and beverage with a desire to stay updated on current food trends. Exemplary leadership, motivational and team management abilities. Excellent organizational and multitasking skills. Strong supervisory and communication skills with the ability to inspire and motivate a team. A team player with a positive, proactive approach and a "Yes, Yes, Yes" mentality. A problem-solver who can provide on-the-spot solutions in high-pressure situations. Consistently on time, trustworthy, and dependable in meeting deadlines. Maintain composure in a busy kitchen environment while delivering exceptional results. Ambitious to become a Sous Chef and actively working towards succession. Intermediate Food Hygiene Qualification (Level 3) preferred; Food Hygiene Qualification (Level 2) is essential. 1-2 years' experience working in a high-profile, fast-paced kitchen within a luxury hotel or resort environment on a supervisory or management role. Knowledge and experience with menu development, food costing, and stock management. WORKING CONDITIONS Flexibility to work shifts, including weekends and bank holidays as required. Physical demands such as being on the feet for long periods of time and manual handling. Must be able to lift up to 25 pounds and perform physical tasks related to chefs duties. Eligibility Candidates must be authorised to live and work in the UK. Currently, visa sponsorship is not available for this role. Equal Opportunity Employer At Montcalm Collection, diversity and inclusion aren't just buzzwords. We genuinely value the unique perspectives everyone brings, regardless of gender, ethnicity, age, disability, or background. Our culture thrives on mutual respect, and we provide a workplace free from discrimination and prejudice. Should this role resonate with your aspirations, please apply. If not shortlisted, we encourage you to explore other opportunities with us, either now or in the future. Note: If you do not hear from us within 14 days, kindly consider your application as not shortlisted for this role. Please notethat we do not accept unsolicited CVs from agencies or headhunters. Any CVs submitted for these roles without prior agreement per role in writing from our Head of Human Resources, will be considered the property of the company and will not be subject to agency fees. TPBN1_UKCT

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

Deputy Pub Manager Premium Pub Group South West London £35,000 + Tronc + Genuine Career Progression Hospitality Hunters are delighted to be recruiting for a number of Deputy Pub Managers / Assistant General Managers to join an exciting and highly respected premium pub group across South West London. This is a fantastic opportunity for experienced pub leaders who love hospitality, thrive in busy environments and want to take the next step in their career. This is not an office-based management role. We're looking for hands-on pub managers who lead from the front, set the pace on the floor and genuinely enjoy being part of the operation. You'll be equally comfortable pouring pints, engaging with regulars, driving wet sales, supporting the kitchen team and ensuring every guest leaves wanting to return. Every pub within the group has its own personality, customer base and community feel, so we're looking for individuals who understand that successful pubs are built around people, atmosphere and exceptional hospitality. As Deputy Pub Manager you will: Support and deputise for the General Manager in all aspects of the business Lead busy shifts and take full responsibility for the pub in the General Manager's absence Drive standards across food, drink and service Build, motivate and develop high-performing teams Deliver outstanding guest experiences and create a welcoming atmosphere for every customer Understand labour control, stock management, GP, wet sales and commercial performance Be passionate about community-led hospitality and building strong relationships with guests We're looking for candidates who: ? Have experience as a Deputy Manager, Assistant General Manager, Assistant Manager or Pub Manager within a quality pub environment ? Love pubs, people and delivering memorable guest experiences ? Are commercially aware and understand the importance of driving sales and profitability ? Have excellent leadership, communication and coaching skills ? Thrive in fast-paced, high-volume operations ? Want to progress towards General Manager level in the near future In return, you'll join a growing premium pub company that genuinely values personality, individuality and great hospitality. Offering a salary of £32,000 plus tronc , alongside structured development and genuine opportunities to progress into General Manager positions. If you're passionate about pubs and are ready to join a business where you can make a real impact, we'd love to hear from you. Apply today here TPBN1_UKCT

Change Hospitality is excited to be recruiting for an exceptional Head Chef opportunity with an established and highly regarded independent restaurant group as they prepare to launch their second site in Clapham. This is a genuine chance to join a business at the very beginning of its next chapter. You'll play a pivotal role in bringing a brand-new restaurant to life, from shaping kitchen operations and building your own team to creating a culture of excellence from day one. If you're looking for more than just another Head Chef role and want to leave your mark on an exciting new opening, this is the opportunity for you. We're looking for a passionate Italian Head Chef with a deep understanding of authentic Italian cuisine. A strong knowledge of fresh pasta is essential, alongside a genuine appreciation for traditional techniques, quality ingredients, and simple, beautifully executed dishes. The Role Lead the kitchen through the pre-opening and launch of an exciting new Italian restaurant. Recruit, train, and develop your own brigade, creating a positive and high-performing kitchen culture. Oversee all aspects of kitchen operations, including food quality, stock control, GP, and labour management. Ensure consistently high standards of food presentation, cleanliness, and food safety. Work closely with the ownership team to establish the restaurant as one of Clapham's standout dining destinations. About You Previous experience as a Head Chef or an experienced Sous Chef ready to step into your first Head Chef position. A genuine passion for Italian cuisine, with extensive knowledge of fresh pasta production and traditional Italian cooking. Strong leadership skills with experience developing and motivating kitchen teams. Commercially aware, with a good understanding of food cost control and kitchen financials. Calm, organised, and thrives in a fast-paced, quality-driven environment. What's on Offer Salary of £45,000 + performance bonus. The rare opportunity to build a kitchen and team from the ground up. Be part of an exciting new opening with the backing of a successful and growing independent hospitality business. Real autonomy to influence standards, culture, and the guest experience. Excellent long-term career progression as the business continues to expand. If you're passionate about authentic Italian food and want to be part of something special from day one, we'd love to hear from you We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

Sous Chef Gastro Pub - Fresh Food - Career Progression £55,000 OTE Were looking for a talented Sous Chef to support the Head Chef in leading a busy, fresh-food Gastro Pub kitchen. Youll help drive standards, develop the team, and deliver consistently high-quality dishes in a fast-paced, professional environment. The Role As Sous Chef, youll be the Head Chefs right hand, managing daily operations, mentoring junior chefs, and ensuring every plate meets spec. Youll play a key role in menu development, food safety, and cost control, while keeping service smooth and the kitchen motivated. This role offers a clear route of career progression and development within the business with expansion planned in the coming months. What Youll Be Doing Leading by example and supporting the Head Chef day-to-day Running efficient, organised services with a focus on quality and consistency Training and developing the kitchen team Managing stock, ordering, and waste control Maintaining top-tier food hygiene and safety standards Collaborating with FOH to deliver great guest experiences What Were Looking For 2+ years experience as a Sous Chef in a fresh-food, high-volume kitchen Strong leadership and communication skills Excellent food knowledge and creativity Confident with cost control and kitchen management systems Calm, organised, and passionate about great food and teamwork If youre ready to step up, lead from the front, and grow your career in a quality-driven kitchen, wed love to hear from you. Please send your CV to Scott today for more information. TPBN1_UKCT

Site Services, Facilities & Compliance Manager Location Ealing London Salary £70,000 to £75,000 As Site Services, Facilities & Compliance Manager, you will have a proven track record of managing site services and facilities within a food manufacturing or FMCG environment, with extensive knowledge of compliance, statutory obligations, and estate management. The Role ·Ensure the delivery of service requirements to support primary operations departments and maintain continuity of essential site services. These include compressed air, water, steam, process cold water, process hot water, ventilation, domestic services, drainage and effluent discharges, sprinkler systems, fire safety, and wider facilities management across the site. ·Take responsibility for the day-to-day management of site facilities, ensuring all buildings, infrastructure, utilities, and support services are maintained to the highest operational and compliance standards. ·Responsible for monitoring Legionella control on site, water quality, steam supply/quality, and effluent discharge, including performance data and KPIs, ensuring the effective delivery of all contracted services to agreed service levels. ·Manage the development of site asset and facilities strategies to meet legal, operational, and environmental compliance requirements. ·Oversee planned preventative maintenance and reactive maintenance for all facilities-related systems and infrastructure. ·Manage site compliance registers, ensuring all associated works are planned and actioned in line with statutory deadlines. ·Develop impact assessments and contingency plans for estate asset, utility service, or facilities failure in consultation with subject matter experts. ·Maintain the library of all SHE, Technical, Engineering, Facilities, and Insurance compliance requirements. ·Develop strategies and implementation plans for compliance, facilities optimisation, and risk mitigation. ·Develop and maintain a comprehensive asset register covering all engineering and facilities assets under duty of care. ·Produce reports on compliance validation, facilities performance, and service delivery metrics. ·Manage contractor performance and external service providers, ensuring compliance, cost control, and service excellence across all facilities operations. The Company In return, you will become part of an extremely successful organisation within manufacturing. The company is committed to developing a strong management team, with clear succession planning and long-term career development opportunities in place

Chef - Southall About Us Join our talented kitchen team as a Chef , where your passion for food and creativity will help deliver exceptional culinary experiences. You'll work in a dynamic, high-volume environment serving high-profile clients, contributing to the success of our central production kitchen. We take pride in offering a diverse menu inspired by Mediterranean, Indian, and Middle Eastern cuisines , ensuring every dish is prepared and presented to the highest standard. The Role As a Chef , you will oversee the daily operations of a busy central production kitchen, preparing a wide range of dishes with precision and consistency. You'll work closely with the team to plan menus, manage stock, and ensure that all meals meet client expectations while maintaining strict health, safety, and hygiene standards. Key Responsibilities Oversee daily kitchen operations and meal preparation in a high-volume environment. Prepare hot and cold dishes with a focus on Mediterranean, Indian, and Middle Eastern cuisines. Participate in menu planning, ingredient selection, and portion control to maintain consistency and quality. Ensure meals are beautifully presented and meet dietary requirements. Purchase and store food supplies appropriately, maintaining freshness and stock rotation. Maintain accurate inventory records and place timely orders for ingredients and supplies. Operate kitchen equipment safely and efficiently, including grills, fryers, and ovens. Ensure compliance with food hygiene, health, and safety regulations at all times. Maintain a clean, organised, and efficient kitchen workspace. Support and train junior kitchen staff when required. What We're Looking For We're looking for someone who: Has proven experience working as a Chef in a high-volume, high-profile kitchen (such as a central production or large-scale catering operation). Has strong culinary skills and knowledge of Mediterranean, Indian, and Middle Eastern cuisines . Holds a recognised culinary qualification or equivalent experience. Demonstrates excellent organisational and time management skills. Understands and adheres to kitchen health, safety, and hygiene standards. Thrives in a fast-paced environment and maintains composure under pressure. Is creative, reliable, and passionate about delivering exceptional food. What We Offer Competitive salary and benefits package. A supportive and professional work environment. Opportunities for training, growth, and career progression. The chance to work with a talented team and high-profile clients. Apply Today! If you're a skilled Chef with a flair for Mediterranean, Indian, and Middle Eastern cuisine and thrive in a high-volume, professional kitchen, we'd love to hear from you. TPBN1_UKCT

About us Were Leisure Works, a new hospitality group set up to rescue and restore left-behind London pubs and turn them back into proper community locals. Our first site is a handsome Victorian pub in SW18, reopening later this year after a full refurbishment. It will trade all day: proper coffee and pastries in the morning, a serious sandwich offer at lunch, an honest and confident evening menu, and Sunday roasts worth leaving the house for. Alongside food and drink theres a laptop-friendly workspace offer, a busy events programme and rooms upstairs a real neighbourhood hub, open to everyone. Our food philosophy is simple: short menus that know what they are, British at heart, cooked with confidence and built on brilliant local suppliers our butcher, baker and fishmonger are all within walking distance of the pub. Quality over range, every time. The role This is a hands-on, creative Head Chef role. Youll take our draft menu concepts and make them yours: write the recipes, cost them properly, build the team, set up the kitchen and own the food from day one. Because were a new opening, youll be in well before launch, shaping the kitchen itself layout, equipment and systems rather than inheriting someone elses decisions. Youll report to the General Manager and work closely with the founding project team, with genuine input into how the whole food operation is built. As we grow into further sites, theres real scope for this role to grow with us. What youll do Creative menu development take our draft breakfast, lunch sandwich, evening and Sunday roast concepts and develop them into menus youre proud to put your name to, including seasonal specials and event menus. Recipe writing write full recipes and specs for every dish, properly costed to GP targets, with allergen documentation, so the food is consistent whoever is on the pans. Team build for a new opening recruit, train and lead the kitchen team from scratch, set the culture and standards, and plan rotas that work for an all-day operation. Stock system set-up establish ordering, par levels, stock control and wastage tracking from day one, with hands-on support from our HQ tech team, who are building the systems around you. Kitchen and equipment guidance advise on kitchen layout, workflow and equipment specification during the refurbishment, working with our project team and contractors. Suppliers build relationships with our local butcher, bakery, fishmonger and other producers, and keep provenance at the heart of the menu. Food safety own due diligence, HACCP/FSMS records and EHO readiness, supported by a third-party compliance partner. Launch lead the kitchen through training weeks, soft launch and a busy opening period, including the festive season. Who you are An ambitious sous chef ready for your first Head Chef role, or a Head Chef who wants proper creative ownership rather than executing someone elses menu. A background in quality, food-led pubs or small-plates restaurants you can put out a genuinely good plate of food, consistently, at pace. Strong on the commercial side: costing, GPs, ordering and waste dont scare you. Youve trained and led people before, and you build kitchens people actually want to work in. Level 2 Food Hygiene minimum (Level 3 preferred), and the right to work in the UK. Opening experience is a bonus, not a requirement attitude and cooking matter more. What we offer Circa £45,000 a year, depending on experience. A rare chance to write a menu from a blank page and own it completely. Real input into the kitchen youll cook in, before its built. First site of a growing group genuine progression as we open more pubs. Meals on shift, staff discount and a team that treats kitchen roles as a craft worth developing. TPBN1_UKCT

Head Baker Location: West London Salary: £45,000 per annum Hours: 45 hours per week, over 5 days Change Hospitality is delighted to be partnering with an established, artisan bakery in West London to recruit an experienced Head Baker . This is an exciting opportunity to lead a talented bakery team within a business renowned for producing exceptional handcrafted breads, viennoiserie, and baked goods using high-quality ingredients and traditional methods. We're looking for a passionate baker who thrives in a hands-on leadership role and is committed to maintaining the highest standards of quality, consistency, and craftsmanship. The Role As Head Baker, you will take ownership of the day-to-day bakery operation, leading from the front while ensuring production runs smoothly and efficiently. You will be responsible for managing the team, maintaining quality standards, and driving continuous improvement across the bakery. Key Responsibilities Lead and motivate the bakery team, creating a positive and productive working environment. Oversee daily production to ensure all products are delivered on time and to the highest standard. Maintain exceptional quality control across all breads, pastries, and bakery products. Manage stock levels, ordering, and minimise waste. Ensure full compliance with food safety, hygiene, and health & safety standards. Train, mentor, and develop junior bakers. Work closely with senior management to improve processes and support menu development where required. Monitor labour and production efficiencies while maintaining artisan quality. About You Previous experience as a Head Baker or Senior Baker in an artisan bakery. Strong knowledge of sourdough, artisan breads, laminated pastries, and fermentation techniques. A natural leader with excellent organisational and communication skills. Passionate about producing exceptional bakery products. Calm under pressure with excellent time management. A hands-on approach and willingness to lead by example. Level 2 Food Hygiene certification (or equivalent) is desirable. What's on Offer Salary of £45,000 per annum . 45-hour working week over 5 days. The opportunity to join a well-established, quality-driven artisan bakery. A supportive and collaborative working environment. Career progression within a growing business. If you're an experienced artisan baker ready to take the next step in your career, we'd love to hear from you. We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

Chef de Partie - Late Shift Package: £33,200 per annum Working Pattern: Monday to Friday based on 40 hours per week, shifts may vary between 10:30am and 7:30pm and you may be required to work bank holidays, some flexibility is required based on business Location: London, W1J Lexington is an award-winning contract caterer that focus on providing great food and service to customers. To do this we need fabulous people and we work hard to create an environment where our team members feel engaged, inspired, valued and enjoy what they do. What youll be doing As a Chef de Partie you will support, organise, mentor and train members of the kitchen team in line with company procedures. Ensure food preparation and control meets requirements in respect of COSHH, Food Safety and Health & Safety regulations are adhered to and any incidents are reported Support the manager in maintaining, ordering and controlling food stocks within budget Maintaining up to date product and menu knowledge, and maintaining a high standard of food preparation and presentation, ensuring portion and quality control Ensuring high standards of cleanliness of all areas in the kitchen and of equipment Our Ideal Chef de Partie: Possess a passion for food Must have at least 2 years experience in similar role Focused on the front line Genuine interest in customer service excellence Team player Previous experience of working in a kitchen Brilliant Work Deserves Brilliant Perks! At Lexington, we strive to ensure that our colleagues feel appreciated & rewarded, which is why we offer generous rewards & benefits in exchange for your dedicated efforts. FREE On-Site Lunches:Savor delicious and healthy meals, on us, every day at work Flexible Working:Enjoy the freedom to balance work and personal life with our flexible working hours Holiday Allowance:Start with 28 days of holiday to relax and recharge, increasing to 31 days after two years of service Family Leave:Prioritise your family commitments with our family leave options designed to support you during important times Paid Charity Leave:Make a difference in your community with paid time off to volunteer for your favourite causes Opportunities for Career Progression:Grow and advance your career with us, supported by continuous learning and development opportunities Comprehensive Wellbeing Benefits:Access mental health support and a range of wellbeing benefits to keep you feeling your best, both professionally and personally Life Assurance & Pension Schemes:Secure your future with our life assurance and workplace pension schemes Exclusive Discounts & Perks:Enjoy discounts and cashback on entertainment, leisure activities, and much more, alongside our popular cycle-to-work scheme Why it's great to work for us... At Lexington, we dare to be different in our food, catering, reception services, and work culture. Our values encourage creativity, boldness, and fun, fostering a diverse and inclusive workplace. We nurture talent, helping our people thrive and reach their potential. We take pride in being an equal opportunity employer and welcome everyone. Let us know if you need any reasonable adjustments or assistance in your application, and feel free to share your pronouns. Join our award-winning team passionate about serving delicious food to exceptional clients in London. Visit our website to hear from our team first-hand. Interested? Click the Apply now TPBN1_UKCT

Head Chef Heard. Burgers worth gathering for. Heard. is a premium fast-casual smash burger concept from 2 Michelin-starred chef Jordan Bailey, born from a desire to take an everyday classic and make it quietly exceptional. We combine top-quality, thoughtfully sourced ingredients with the rigour and technique of the worlds best kitchens. No gimmicks, no shortcuts - just maximum flavour done right. After a massive year touring the UKs biggest events, we opened our permanent home in Borough last year, pairing our signature burgers with considered natural wines, craft beer, and a warm, efficient service style. Now, with our second site in Soho thriving, we are looking forward to our next chapter. We are actively eyeing up our third and fourth restaurants and are looking to bolster our leadership team with a Sous Chef who thrives in a fast-paced environment and strives for excellence. The Heard Package: Salary: £43,000 - £46,000 per year OTE (depending on experience). Benefits: Access to benefits platform from day one including 50% off food and drink in our sites, cycle to work scheme and high street discounts Professional Growth: Formal qualifications paid for, including Mental Health First Aid and H&S Level 3. Clear Progression: Genuine opportunities to progress; we are actively expanding and love promoting from within to fill Head Chef roles as we grow. Your Birthday off! What Youll Do Develop the Team: Lead by example in professionalism, attitude, and kitchen culture. You will support the training, onboarding, and development of our junior kitchen team members, keeping morale high and standards tight. Excellence in Execution: Support senior kitchen leadership in delivering consistently high standards across all services. You'll ensure the brand standards are executed flawlessly on every single dish. Lead the Line & Pass: Take full responsibility for kitchen sections during service and step up to lead the pass when required. You will keep the kitchen energy high, focused, and calm under pressure. Master the Prep & Supply: Oversee the daily prep, prep planning, and daily readiness. You will assist with stock rotation, ordering, and deliveries to ensure the kitchen is always set up for success. Uphold Total Compliance: Drive immaculate kitchen hygiene. Ensure the BOH is fully compliant across food safety, HACCP, health & safety, and daily cleanliness routines - keeping us ready for a 5-star EHO rating at all times. Drive Guest Satisfaction: Deliver absolute consistency. Ensure 90%+ of feedback from guests and mystery diners reflects excellence in product execution, presentation, and taste. Protect the Margins: Maintain strict portion control and minimise food waste. You will support the Head Chef in managing food costs (COS) and labour productivity without ever compromising on quality. Contribute to the Brand: Bring your ideas to the table. Meet regularly with the Head Chef and General Manager to suggest ways to improve business standards, kitchen efficiency, and operational flow. What You Bring Proven Kitchen Leadership: Solid experience as a Senior Sous Chef, Sous Chef or strong Senior Chef de Partie looking for that next big step up in a high-volume, premium fast-casual or high-standard restaurant environment. A Team-First Mindset: A passion for coaching junior chefs in real-time, correcting and reinforcing our non-negotiable food standards right on the line. Precision & Calm: Strong organisational skills, sharp attention to detail, and the ability to stay focused and clear-headed during peak shifts. Genuine Passion: You love great food, consistency, discipline, and the art of effortless, premium fast-casual hospitality. This is an opportunity to help shape a growing brand, not simply clock into a kitchen. So, if you are a grounded kitchen leader who takes food seriously but leaves the stuffy formality at the door, we would love to hear from you. TPBN1_UKCT

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

TEMP TO PERM OPPORTUNITY - IMMEDIATE START AVAILABLE! Chef de Partie (CDP) We are currently partnering with a leading aviation catering provider at TW4. Location: TW4 Area Hourly Rate: £16.35 (starting rate) Contract: Temp to Perm Hours: Full-time, Fully flexible - early shifts, late shifts, weekends & bank holidays Role Overview: Chef de Partie required to work within a high-volume aviation catering environment, supporting the production of food to strict airline standards within a structured and fast-paced operation. Key Responsibilities: Prepare, cook, and present dishes in line with airline specifications Take responsibility for a designated kitchen section Maintain consistent quality, portion control, and hygiene standards Support junior kitchen staff where required Contribute to smooth daily kitchen operations within a large-scale production setting Candidate Requirements: Minimum 3 years' experience as a Chef de Partie or equivalent level Experience in high-volume or production kitchen environments preferred Strong understanding of food safety and hygiene standards Ability to work effectively under pressure Reliable, flexible, and strong team player Vetting Requirement: This role is subject to airport security clearance. Candidates must provide a complete 5-year employment or activity history. As a general benchmark, applicants with a higher frequency of short-term roles within the 5-year period (typically around 4-5 or more positions) may require additional verification during the clearance process. Benefits: - Free on-site meals - Training and development opportunities - Temp to perm progression pathway - Career development within a global aviation catering environment If you're ready to take the next step in your culinary career, APPLY NOW or call (phone number removed) for more information

Chef de partie Location: Central London Salary: £38,000 per annum Hours: Monday to Friday Change Hospitality is delighted to be working with an exclusive private members' club in Central London to recruit a talented Sous Chef . This is a fantastic opportunity for a passionate chef looking to achieve a genuine work-life balance without compromising on quality. The club is renowned for its exceptional food offering, providing refined seasonal menus for its members across breakfast, lunch, private dining, and exclusive events. Working Monday to Friday, this role offers the rare chance to enjoy your weekends while developing your career in a prestigious environment. The Role Supporting the Head Chef, you'll play a key role in the smooth day-to-day running of the kitchen, ensuring consistently high standards of food and service while helping to lead and inspire the brigade. This is a hands-on position for a chef who enjoys working with fresh, seasonal ingredients and takes pride in delivering exceptional dining experiences. Key Responsibilities Support the Head Chef in all aspects of kitchen operations. Lead service and maintain consistently high food standards. Supervise, train, and mentor junior chefs. Assist with menu planning and the development of seasonal dishes. Manage stock control, ordering, and minimise food waste. Ensure full compliance with food hygiene, HACCP, and health & safety regulations. Maintain a clean, organised, and efficient kitchen. Step into the Head Chef's role when required. About You Previous experience as a Sous Chef or a strong Junior Sous Chef ready to step up. Background in high-quality restaurants, hotels, or private members' clubs. Passion for fresh, seasonal produce and classic cooking techniques. Strong leadership and communication skills. Calm, organised, and confident during busy service periods. Excellent understanding of food safety and kitchen management. What's on Offer £38,000 annual salary. Monday to Friday working pattern with weekends off. Excellent work-life balance. The opportunity to work within a prestigious private members' club. Supportive team environment with opportunities for career development. Staff meals provided while on duty and additional company benefits. If you're looking for a role that combines high-quality cooking with a Monday-to-Friday schedule, we'd love to hear from you. We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence. TPBN1_UKCT

GENERAL MANAGER PUB Position: General Manager Location: London / Greater London Employment: Full-Time Salary: Competitive dependent on venue and experience ROLE OVERVIEW We are looking for an experienced, commercially focused and passionate General Manager to take full ownership of one of our busy pub venues. This is a hands-on leadership role with responsibility for the complete day-to-day operation of the business, including sales, profitability, people, customer experience, licensing, stock, labour control and operational standards. We are looking for someone who treats the venue as their own business driving sales, developing their team, maintaining excellent standards and constantly looking for opportunities to improve performance. KEY RESPONSIBILITIES COMMERCIAL PERFORMANCE & SALES Take full ownership of the financial and operational performance of the venue. Drive weekly sales and identify opportunities to grow the business. Understand the venues local market, customers and competitors. Develop initiatives to increase footfall, frequency of visits and customer spend. Maximise opportunities around sport, entertainment, events and key trading dates. Monitor weekly sales performance against targets and previous periods. Understand and manage controllable costs. Deliver agreed labour, stock and profitability targets. Take action quickly when performance falls below expectations. PEOPLE & LEADERSHIP Recruit, train, motivate and retain a strong venue team. Lead from the front and maintain a visible management presence. Create clear expectations and accountability throughout the team. Produce effective rotas based on forecast sales and business requirements. Control labour costs without compromising service or operational standards. Conduct team inductions, training, reviews and performance management. Develop Assistant Managers and future leaders within the business. Deal professionally and consistently with performance, conduct and attendance issues. Create a positive working environment where employees understand what is expected of them. CUSTOMER EXPERIENCE Ensure customers receive consistently excellent service. Maintain a welcoming, safe and professional environment. Deal with customer feedback and complaints quickly and appropriately. Develop strong relationships with regular customers and the local community. Maintain a strong management presence during peak trading periods. STOCK & FINANCIAL CONTROL Take responsibility for stock management and stock results. Ensure deliveries, transfers, wastage and stock movements are correctly controlled. Investigate stock discrepancies and implement corrective action. Maintain strong cash-handling and banking procedures. Monitor discounts, refunds, voids and other till activity. Protect the business against unnecessary loss, waste and theft. Understand weekly financial performance and take action to improve results. STANDARDS & COMPLIANCE Maintain exceptional front-of-house, back-of-house, cellar and external standards. Ensure opening and closing procedures are consistently completed. Maintain excellent cellar management and product quality. Ensure all food safety, health & safety and fire safety requirements are followed. Ensure the venue operates in accordance with its Premises Licence. Maintain Challenge 25 and responsible alcohol retailing procedures. Ensure required checks, records and compliance documentation are completed accurately. Identify maintenance issues and ensure they are reported and followed through. MARKETING & BUSINESS DEVELOPMENT Actively promote the venue within the local community. Maintain an engaging and consistent social media presence. Promote live sport, entertainment, food, drinks and events effectively. Develop relationships with local businesses, residents and community organisations. Identify opportunities for private bookings, parties, functions and group reservations. Work with senior management to develop the venues longer-term business plan. WHAT WERE LOOKING FOR The successful candidate should demonstrate: Previous General Manager, Deputy Manager or senior pub management experience. Strong leadership and people-management skills. A proven ability to drive sales and improve business performance. Strong commercial awareness. Understanding of labour %, stock %, margins and controllable costs. Excellent operational standards. Strong communication and organisational skills. Confidence managing a busy late-night and/or high-volume operation where applicable. Ability to recruit, develop and retain a strong team. A proactive approach to problem solving. Flexibility to work evenings, weekends and key trading periods. A Personal Licence is desirable, or the successful candidate must be willing and eligible to obtain one. THE PERSON Were looking for more than someone who can simply run shifts. We want a General Manager who is prepared to take ownership of the business . You should be commercially ambitious, passionate about hospitality and comfortable being accountable for results. You will understand that great pubs are built through strong teams, excellent standards, consistent customer service and active involvement in the local community. You should constantly be asking: How can we improve? How can we increase sales? How can we improve the customer experience? How can we develop our people? KEY MEASURES OF SUCCESS Performance will be measured across areas including: Sales growth Labour performance Stock results Profitability and cost control Customer feedback Operational and compliance standards Team recruitment and retention Staff development Local marketing and social media activity Events and entertainment performance Overall venue presentation WHAT WE OFFER Competitive salary and package dependent on venue and experience. Opportunity to manage an established pub business. Support from an experienced senior operations team. Training and development. Genuine opportunities for career progression. The opportunity to make a real impact on the direction and performance of your venue. PEOPLE STANDARDS FUN Our General Managers are at the heart of our businesses. We want leaders who develop great teams, maintain excellent standards and create pubs that customers genuinely enjoy visiting. TPBN1_UKCT

Elior at work - Workdays Made Better with Great Food A great workday starts with great food , and we know food at work should be more than just a sandwich at your desk. That's why we bring exciting, fresh, and flexible catering to workplaces across the UK. Whether it's a quick grab-and-go snack or a hearty lunch, with tech-powered ordering and diverse menus , we keep teams happy, energised, and ready to take on the day . DBS and Right to Work Checks: Employment in this airside role is subject to satisfactory pre-employment screening, including verification of the candidate's right to work in the UK and completion of the relevant Disclosure and Barring Service (DBS) check, where required. Candidates must be able to provide acceptable original documentation and cooperate with airport security vetting, identity verification and any required employment, address or reference history checks. Continued employment may be conditional on maintaining the necessary clearances, passes and eligibility to work in a secure airport environment. What you'll be doing... As a Head Chef you will be proactively managing and supporting a catering team as well as creating a platform for financial growth through cost control and culinary excellence. Recruiting, training, supporting and people development to deliver an efficient, high quality service to Elior UK, customer and client Maintaining, ordering and controlling food stocks within budget Ensuring ongoing team communications, including building internal and external relationships, management reporting and client liaison to enable operational excellence Accountable for COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customer and colleagues Working Pattern: Monday to Sunday | 5 Days Out Of 7 | 40 Hours Per Week Job ID: 7384 What can you bring? Proven leadership ability with a proactive, hands-on approach Genuine interest in customer service excellence Focused on the front line Catering experience essential with chef skills 2+ years experience as Head Chef or Sous Chef ready for their next step Brilliant Work Deserves Brilliant Perks! At Elior, we believe that when you love where you work, it shows. That's why we make sure our team feels appreciated, supported, and set up for success! Here's what's waiting for you: Free, tasty meals • Enjoy tasty, nutritious food on us while you work! Flexible working, • including part time roles, because life doesn't run on a 9-5 schedule. Plenty of Time to Unwind, • 28 days of holiday, and after two years, enjoy even more with 31 days. Leave for life's important moments, • whether family, personal or unexpected. Give back time, • paid volunteering days for the causes you care about. Room to grow, • career development and learning opportunities for all stages of your career. Wellbeing first, • mental health support and wellbeing perks. Financial security, • pension schemes and life assurance. Exclusive discounts, • save on entertainment, leisure, and even travel! One small thing - we welcome you to apply using the name you feel most comfortable with! No need for legal names at this stage. Why You'll Love Working Here We're a people-first business with over 10,000 colleagues across the UK , serving everything from stadiums to hospitals, schools to workplaces. Our mission? To enrich lives everywhere, every day. And here's the best part - 87% of our team say they're proud to work here! Why? Because we create a place where you're listened to, trusted, supported, and valued. Not sure you match every single requirement? Apply anyway! Research shows that many people - especially women and those from underrepresented backgrounds - hold back unless they meet 100% of the criteria. But we hire for potential, not just experience. If you're passionate and ready to grow, we want to hear from you! We Celebrate You! At Elior, diversity and inclusion aren't just policies, they're who we are. We know that different perspectives make us stronger, and we're dedicated to creating an environment where everyone feels seen, heard, and empowered to succeed. Need any support or adjustments during the application process? Just let us know - we're happy to help! Ready to join us? Hit 'Apply Now' and let's chat! TPBN1_UKCT

Are you an aspiring Second Chef with experience in a fast-paced kitchen environment with an emphasis on fresh and seasonal produce? Looking for a rewarding career with excellent training and opportunities for development? Then join Care UK, a multi award winning care provider as a Second Chef. The Role Leading the team in the smooth running of the kitchen operation Develop nutritious and diet sensitive meals for residents and their requirements Menu design and planning Managing stock control and adhering to food cost guidelines Ensure compliance with both Food Safety and Health and Safety in the kitchen Training, supervising, and developing a team to help them make the most of their potential Some of our benefits by joining the Care UK family Alternate weekend and social working hours Bank Holiday Pay Enhancements (where applicable) Career development, training and access to our approved apprenticeship scheme Hundreds of online and in-store discounts Annual purchase holiday scheme Wellbeing support Wagestream- access your wages at any-time Career Development We have our own Catering Academy to provide excellent training and induction programs for all new Catering Staff and we will give you all thats needed to have a successful career as a Chef with us. Our high quality, innovative training and coaching will support the development of your skills throughout your career with us. We are looking for people to make a difference to residents lives every day. When you join Care UK youll be joining a team who all share the same values: caring, passionate and teamwork. You will have a strong desire to help people and put residents at the heart of everything you do. We are committed to recruiting diverse, talented people, who share our passion for helping others. We see the potential in everyone, let us help fulfil yours. TPBN1_UKCT

We are working with a globally recognised catering and hospitality leader at one of Central London's newest and most iconic destinations. We're looking for passionate and ambitious Chef de Parties to become part of an exciting new street food concept, delivering fresh, vibrant and innovative food in a dynamic, high-volume environment. This is a fantastic opportunity to work for a world-renowned catering services company, renowned for delivering exceptional hospitality across some of the UK's most prestigious venues. If you thrive in fast-paced kitchens, take pride in producing quality food and enjoy working as part of a professional brigade, we'd love to hear from you. The Role As Chef de Partie, you'll take ownership of your section, ensuring every dish is prepared with consistency, creativity and attention to detail. Working alongside an experienced kitchen team, you'll help deliver an outstanding street food offering that exceeds guest expectations every day. What You'll Be Doing Running your section efficiently during busy service periods. Preparing and cooking fresh, high-quality food to specification. Maintaining exceptional food hygiene and HACCP standards. Supporting stock control, food preparation and waste management. Working collaboratively with the wider kitchen brigade to deliver an outstanding guest experience. Upholding the highest standards of quality, presentation and consistency. What We're Looking For Previous experience as a Chef de Partie, or an experienced Demi Chef de Partie ready to take the next step. Experience within high-volume restaurants, premium hospitality, contract catering or street food operations. Passion for fresh food, quality ingredients and delivering exceptional customer experiences. Strong organisational skills with the ability to remain calm under pressure. A positive attitude, excellent teamwork and a genuine desire to develop your career. What's in It for You? £15.61 per hour Fantastic benefits and discount scheme Between 35 - 40 hours per week, more during peak seasons 5 days from 7 on a rotating shift pattern Work at one of London's most exciting new hospitality destinations Be part of a globally recognised catering and hospitality business Ongoing training, development and career progression opportunities Supportive team culture where talent is recognised and rewarded Ready to Join the team? If you're passionate about producing exceptional food and want to build your career with one of the world's leading catering and hospitality companies, we'd love to hear from you. Apply today and be part of an exciting new street food destination in the heart of Central London. TPBN1_UKCT

ABOUT US Were looking for an exceptional Grill Chef to join the team at Supernova South Kensington, our bold and energetic smashed burger concept in the heart of London. Known for its vibrant atmosphere and crave-worthy burgers, Supernova is setting a new benchmark in the capitals quick-service dining scene and South Kensington is where the magic happens. Supernova is part of BVC Hopsitality, which operates a portfolio of globally recognised food concepts including NAC, Crme, 74 Duke, and Le Café NAC. With thriving venues in London, Paris, and the Middle East, BVC Hospitality blends creativity and operational excellence to deliver standout hospitality experiences. This is your opportunity to join our Supernova location in one of Londons most elegant and culturally rich neighbourhoods working with a passionate team to serve fast, flavour-packed, high-quality food in an elegant, high-energy, and fast-paced environment. POSITION SUMMARY As Grill Chef at Supernova South Kensington, youll be front and centre in the kitchen, grilling up our signature smashed burgers and sides to perfection. This role is ideal for someone who thrives under pressure, takes pride in speed and consistency, and loves the vibe of a fast-paced, open kitchen. You'll work closely with the management team to uphold Supernovas high standards of food quality, cleanliness, and team spirit and help drive the energy and flavour that make us a Soho favourite. KEY RESPONSIBILITIES Cook and prepare burgers, sides, and other menu items to Supernova standards during service Maintain high levels of speed, consistency, and presentation throughout shifts Follow all food safety, hygiene, and cleanliness procedures Perform under pressure during busy periods, ensuring orders are accurate and timely Communicate effectively with the kitchen and front-of-house teams for smooth service Support stock control, portioning, and waste reduction Participate in food prep, cleaning, and opening/closing duties Foster a fun, supportive, and energetic kitchen culture KEY REQUIREMENTS At least 1 year of grill or line cook experience in a fast-paced kitchen, ideally in burgers or casual dining Passion for delivering great food fast with consistency and care Strong knowledge of food safety and kitchen hygiene Cool-headed under pressure and service-driven Proactive, hands-on, and a strong team player Reliable, punctual, and committed to high standards Able to work evenings, weekends, and busy trading periods WHAT WE OFFER Competitive hourly rate Clear progression path within a growing hospitality group A dynamic, collaborative, and supportive team culture 50% staff discount across all BVC Group venues + hospitality perks via the CODE app Free staff meals during shifts Flexible working and enhanced benefits (holiday pay, sick pay, maternity/paternity leave) Recognition for long service and outstanding contributions A fast-paced kitchen in one of Londons most exciting food locations HOW TO APPLY Ready to fire up the grill in Londons most elegant, busy neighborhood? Apply now to join Supernova South Ken as a Grill Chef and bring the heat with the best burgers in town. TPBN1_UKCT

Were on the hunt fortalented and driven Senior Chef de Partieto join our team at the Canteen. The Canteen serves up rustic Italian dishes, crafted from seasonal local produce, celebrating the true flavours of Italy. If youre enthusiastic about great food and delivering exceptional service, you should be a part of our team. What is in it for you as a Senior Chef de Partie: 50% off food and drink in our pubs for a table of up to 4 people. Every penny of service charge goes to the people who work in our restaurants, including our kitchen team. Access your tips weekly in your digital tip jar. Access to Benefits platform with hundreds of discounts on shopping, gym memberships, holidays, bars, restaurants + more. 24/7 Health and Wellbeing support ,access support lines anytime for your mental, physical and financial health. Celebrate your 1-year work anniversarywith an overnight stay in the Cotswolds, on us! Access to Stream ,A financial wellbeing platform, helping you manage, save and access up to 50% of your earnings in advance of payday. Earn more with our employee referral scheme. Delicious staff meals on shift. Career progression opportunities, on going training to develop yourself personally and professionally. What you'll be doing as a Senior Chef de Partie: Prepare, cook, and present high-quality rustic Italian dishes, ensuring consistency and attention to detail. Work across different sections of the kitchen, supporting the smooth running of service. Maintain a high standard of cleanliness and organisation in your section. Assist with stock control and ensure all food is stored, labelled, and rotated according to food safety guidelines. Collaborate, train and lead other team members. Contribute to the development of new dishes and seasonal menus. Maintain excellent communication with the kitchen team to ensure an efficient, positive working environment. About you, our new Senior Chef de Partie: Previous experience as a Senior Chef de Partie or strong experience as a Chef de Partie in a high quality, fast-paced kitchen. A passion for sustainability, seasonality and innovative cooking techniques. Strong understanding of food safety and hygiene standards. The ability to work under pressure and deliver exceptional results during a busy service. A team player with excellent communication skills and a positive attitude. A desire to learn and progress within the industry. Flexible approach to work. About Us: Public House Group is a collection of pubs and restaurants across London and the Cotswolds. Our journey began with The Pelican, setting the tone for everything that followed. Each of our venues champions the very best of the UK, from responsibly sourced meats and seasonal vegetables to a carefully curated selection of wines and spirits. At the heart of what we do is a commitment to craftsmanship, provenance and authenticity. We work closely with farmers, growers and suppliers who share our values, ensuring that every dish and every drink reflects quality, integrity and care. As we continue to grow, our focus remains the same to create spaces that feel both timeless and contemporary, where guests experience honest food, thoughtful service and a genuine connection to British produce. TPBN1_UKCT

Engineering Stores Coordinator Are you interested in joining a leading manufacturer in the food industry, dedicated to quality and innovation. Who prioritise safety, quality, and efficiency in all our operations. You will be joining a business with a fantastic culture and a supportive team network. As the Engineering Stores Coordinator, you will play a crucial role in ensuring maximum equipment availability by effectively managing our engineering stores. You will oversee stock levels, conduct monthly stock takes, and collaborate with OEMs and suppliers to maintain efficient operations. Your understanding of engineering and manufacturing processes will be essential to meet our production needs. Role responsibilities: Ensure effective management of engineering spares to support Planned Preventative Maintenance (PPM) requirements within budgetary constraints. Collaborate with the engineering team to optimise stock and spare part management. Manage the monthly stores budget in line with forecasts. Issue purchase orders to suppliers, ensuring compliance with financial requirements. Work with OEMs and local suppliers to secure competitive pricing. Order, receive, and check spares and parts. Maintain accurate stock levels and monitor critical spare parts. Utilize the CMMS (Computerised Maintenance Management System) to log and allocate spare parts and stock items. Conduct scheduled cycle counts and maintain stock accuracy. Assist the Site Engineering Manager with various tasks as needed. Ensure compliance with food safety, hygiene, and quality standards in line with Approved Codes of Practice (ACOPs) and legislative requirements. What you will need: Understanding of engineering terminology and components. Familiarity with engineering technical and OEM drawings. Proficient in Microsoft Office. Experience in a stores/warehouse environment with a focus on stock control. Background in manufacturing or production is preferred. What’s in it for you? You will be joining a business that is heavily focused and proud of their supportive team culture, where continuous improvement and innovation is at the full front. You will have the opportunity to make a significant impact while growing your own career. This opportunity comes with a career progression path which will provide a healthy challenge. If you are ready to take on this exciting challenge, please hit apply of give Wayne a call

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

Chef Manager £34,000 - 36,000 Term time only Are you an experienced Chef Manager looking for a role that offers excellent work-life balance and term-time-only working? We are currently recruiting for a talented Chef Manager to join the catering team at a fantastic school. This is a great opportunity for a chef who enjoys leading a kitchen, creating fresh and nutritious menus, and working in a professional but rewarding environment. Benefits of Chef Manager £34,000 £36,000 salary Term-time only working Excellent work-life balance No need to work throughout the school holidays Opportunity to lead and develop a kitchen team Stable and rewarding school environment Responsibilities of Chef Manager Lead, motivate and develop the kitchen team Manage food ordering, stock control and budgets Maintain excellent food safety and hygiene standards Ensure all allergen and dietary requirements are managed correctly Monitor food quality, presentation and portion control Work closely with the school to deliver a high-quality catering service Train and support junior members of the team Ensure the kitchen operates efficiently and within budget What we're looking for Previous experience as a Chef Manager, Head Chef or Sous Chef Experience managing a kitchen and leading a team Strong knowledge of food safety, hygiene and allergen procedures Passion for producing fresh, high-quality food Excellent organisational and communication skills A positive, hands-on approach to kitchen management Ideally, experience within education, contract catering or a similar environment Jubilee Personnel Services Limited is acting as an Employment Agency in relation to this permanent vacancy TPBN1_UKCT

Bring bold flavours and precision to every plate. At Hotel Indigo K West Shepherds Bush , our kitchen tells the story of our neighbourhood: vibrant, bold, and full of flair. As our Chef de Partie , youll lead by example and deliver food thats as memorable as the stories we tell. If you're passionate about quality, teamwork and stepping up to the plate, this is your chance to shine and be part of the pre-opening team as we get ready to open our doors! Whats Our Story? Our hotel reflects the energy of Shepherds Bush through music, design, and dynamic experiences, and our food offering will be no exception. Our kitchen team will create dishes that celebrate seasonal produce and neighbourhood inspiration, with every service crafted with care, creativity, and attention to detail. Heres what you can look forward to as our Chef de Partie: Annual Salary: £31,400 Pension with company contributions 50% discount in all our restaurants and Spa treatments across our properties Team member and Friends & Family rates across our properties IHG Employee rate across 6000 hotels globally Complimentary stay after passing probation Access to private medical insurance Extensive employee benefits and discounts Interest-free season ticket loan Employee Assistance Programme 24/7 online GP, mental health & wellbeing support World-class training, apprenticeships and management development programmes Bike to work scheme Free meals on duty Recommend a Friend incentive Social and community-focused initiatives and events A Day in Your Neighbourhood Own your section : From mise-en-place to final plating, youll be responsible for delivering quality, consistency, and creativity during each service. Lead and support : Guide and mentor Commis and Demi Chefs, ensuring smooth communication, clean stations, and high morale. Maintain high standards : Follow recipes and presentation specs, while meeting food hygiene and safety standards every step of the way. Manage your resources : Monitor stock levels, place accurate orders, manage portion control, and reduce food waste. Share ideas : Contribute to menu development, daily specials, and plating presentations, your voice matters here. Stay proactive : Report faults, maintain cleanliness, and collaborate with the kitchen and service teams to keep operations running seamlessly. Whats Your Story? Youre confident on the stove and calm under pressure, someone who leads with skill and supports with heart. Youll thrive in this Chef de Partie role if you have: Experience in a busy hotel or restaurant kitchen at Demi CDP or CDP level Knowledge of various sections (e.g. larder, sauce, garnish, pastry) Passion for cooking, learning, and developing others Strong communication and organisational skills Understanding of kitchen operations, food hygiene and safety procedures (including COSHH) Flexibility to work evenings, weekends and bank holidays as part of a rota Ambition to grow and take your career to the next level This isnt just a job, its a chance to be part of a kitchen where your creativity and commitment are celebrated. Join us as a Chef de Partie at Hotel Indigo K West Shepherds Bush , and bring our neighbourhood story to life, one dish at a time. TPBN1_UKCT

BRAND INTRODUCTION At Montcalm Collection, we believe that timeless style and genuine hospitality are more than just values; theyre a way of life. Our people are the heart of our hotels: passionate individuals working together as a team, united by an unwavering commitment to providing first-class personal service. Our collection spans some of Londons most storied buildings, from elegant Georgian townhouses and an 18th-century brewery to a historic head office and a contemporary architectural landmark. Each hotel has its own unique story, and within everyone, our team create unforgettable experiences for our guests. While our walls speak of history, its our people, their ambition, and their creativity that shapes our future. Join us, and become part of a culture that celebrates individuality, nurtures potential, and upholds the very highest standards of the art of hospitality. WHY JOIN MONTCALM COLLECTION Competitive salary that reflects your talent, contribution, and potential. Generous holiday allowance , starting at 28 days (including bank holidays) and increasing with servicesupporting your life beyond work. Paid birthday leave , so you can celebrate your special day your way. We celebrate lifes milestones with you , offering generous gifts and financial support for special occasions such as weddings and the arrival of a new baby. Comprehensive wellbeing support , including free access to our Employee Assistance Programme provided by Hospitality Action, offering confidential support, wellbeing resources, and free legal advice. Tailored wellbeing experiences , from yoga sessions and life coaching to wellbeing workshops designed to support both mind and body. Cashback healthcare plan , covering dental, optical, physiotherapy, and alternative treatmentshelping you stay at your best. Preferential gym membership rates , helping you maintain your health and vitality. Continuous learning and development opportunities , from hands-on training to leadership masterclassesempowering your career growth. Paid volunteering day , giving you the opportunity to support a charity close to your heart. Employee referral programme , rewarding you for bringing great talent into our teams. Complimentary meals on duty in our team restaurant. Exclusive room rate discounts across the Montcalm Collection. International hotel discounts through Marriott Bonvoy, giving you access to exceptional global experiences. City-wide discounts and perks , with savings across retail, entertainment, essential services, fashion, and more. Recognition programmes , including vouchers and curated rewards that celebrate excellence and individuality. Elegant annual celebrations and social events , bringing our teams together to connect and celebrate in style. ROLE OVERVIEW The Chef de Partie / Breakfast Chef exhibit meticulous eye for detail, a passion for luxury and the ability to make dishes at a required standard. You will bring creativity, precision and dedication. The role is critical to maintaining reputation and delivery of unparalleled guest dining experiences via thoughtful menu preparation and a top-quality product. RESPONSIBILITIES Take full responsibility for the quality and consistency of food production in the restaurant. Ensure food quality, portion sizes and presentation are consistent throughout the service. Strive to exceed guest expectations by delivering a memorable culinary experience, tailoring dishes when needed to accommodate dietary restrictions. Ensure the kitchen is always organized and stocked to meet business demands. Take responsibility for your assigned section (grill, larder, etc.) Perform regular stock checks, labelling, audits, and equipment checks to adhere to health and safety requirements. Assist the Sous Chef and Head Chef in creating and maintaining recipe manuals and Standard Operating Procedures (SOPs) for new dishes. Address and resolve any deficiencies or issues related to food quality standards promptly and effectively. Support junior team members with training and clear understanding of the menu, fostering a culture of excellence and teamwork within the kitchen. Work harmoniously with other kitchen sections to ensure a smooth service flow, particularly during peak times. Assist in managing the inventory of cleaning supplies, ensuring adequate stock levels and cost control. Ensure compliance with Health and Safety Standards and Food Safety Standards. Accept responsibility and follow instructions from the Sous Chef and Head Chef. Manage inventory levels for your section, including ordering ingredients, minimising waste and ensuring cost efficiency. Responsible for taking necessary proactive steps to reduce/eliminate Colleague accidents. Respond to emergency situations calmly and efficiently, following hotel protocols. SKILLS AND QUALIFICATIONS Excellent knowledge of breakfast service and general kitchen operations. Strong focus on precision and presentation in food preparation. A creative flair and dedication to consistency and delivering the best food. A friendly and approachable attitude with a genuine passion for hospitality and cooking. Yes, yes, yes mentality. Team player with strong communication skills. Ability to work under pressure and handle challenging situations with grace. Strong organisational skills and multitasking abilities. Punctual, reliable, responsible and proud of dishes created. At least 2 3 years of experience in a similar role within luxury hotels, fine dining establishments, or Michelin-starred restaurants. Level 2 Food Safety & Hygiene Certificate (or willingness to obtain). A professional culinary degree or equivalent certification from a recognised institution. WORKING CONDITIONS Physical demands such as being on the feet for long periods of time and manual handling. Eligibility Candidates must be authorised to live and work in the UK. Currently, visa sponsorship is not available for this role. Equal Opportunity Employer At Montcalm Collection, diversity and inclusion aren't just buzzwords. We genuinely value the unique perspectives everyone brings, regardless of gender, ethnicity, age, disability, or background. Our culture thrives on mutual respect, and we provide a workplace free from discrimination and prejudice. Should this role resonate with your aspirations, please apply. If not shortlisted, we encourage you to explore other opportunities with us, either now or in the future. Note: If you do not hear from us within 14 days, kindly consider your application as not shortlisted for this role. Please notethat we do not accept unsolicited CVs from agencies or headhunters. Any CVs submitted for these roles without prior agreement per role in writing from our Head of Human Resources, will be considered the property of the company and will not be subject to agency fees. TPBN1_UKCT

At La Maritxu, we're passionate about crafting exceptional Basque Cheesecakes and delivering an unparalleled customer experience. Inspired by our Basque heritage, we embody the "Goxoa!" spirit meaning "delicious" or "sweet" which guides our values of Genuine Passion, Outstanding Service, Xcellence in Craft, Openness & Collaboration, and Adaptability & Agility. We're a growing team dedicated to quality, warmth, and continuous improvement, creating memorable moments for our customers in our London shop. Join us and be part of a dynamic environment where your leadership drives our success! Job Overview We're seeking a dynamic and commercially astute General Manager to lead our London shops. As the ultimate accountable leader, you'll oversee all aspects of operations, from people management and financial performance to product quality and customer satisfaction. This role is ideal for an ambitious individual with a passion for results, who thrives on building high-performing teams and ensuring our brand's reputation for excellence. Reporting to the Head of Operations, you'll deputise full responsibility for the shop's "family tree," driving growth, efficiency, and a positive team culture. Key Responsibilities Strategic Operations & Business Growth : Analyse financial reports, identify trends, and implement solutions to drive profitability, sales growth, and operational efficiency. Develop local marketing initiatives and promotions to boost brand visibility and customer footfall. Comprehensive People Leadership : Own the employee lifecycle, including recruitment, onboarding, training, performance management, and retention. Lead and inspire the team (Assistant Manager, Team Leaders, and Shop Assistants) to foster engagement, happiness, and high performance. Develop and maintain the shop's succession plan, delivering on People KPIs like staff turnover and internal promotions. Financial Management & Reporting : Manage P&L results, sales targets, labor costs, waste, cash control, and payroll. Conduct in-depth analysis to uncover opportunities for improvement and ensure financial policies are strictly followed. Brand & Quality Assurance : Uphold the highest standards in product quality, presentation, food safety, allergen compliance, and shop aesthetics. Act as the guardian of the La Maritxu brand, ensuring every customer interaction reflects our "Goxoa!" values. Supply Chain Coordination : Build strategic supplier relationships, optimise inventory to minimise waste, and forecast demand to align with sales trends and promotions. Crisis & Incident Leadership : Lead the team through challenges, from operational disruptions to emergencies. Develop protocols, train staff, and conduct post-incident reviews to enhance resilience. Daily Oversight : Ensure seamless shop operations, including opening/closing procedures, stock management, and the maintenance of a clean, inviting environment. Key Behaviours & Requirements Proven experience in a managerial role within retail, hospitality, or food service, with a track record of driving commercial success and team development. Strong leadership skills: Role model excellence, remain upbeat and positive, demonstrate an amazing work ethic, and lead with confidence under pressure. Commercially astute with financial acumen, attention to detail, and organisational prowess. Excellent communicator, curious learner, and passionate about achieving results. Alignment with our "Goxoa!" ethos: Genuine passion for craft, commitment to outstanding service, and adaptability in a fast-paced environment. Ability to work on-site 5 days a week in our London shop. Knowledge of food safety, health & safety regulations, and inventory management is essential. Why Join Us? Be the driving force behind a beloved brand's growth in London's competitive market. Opportunities for professional development in a supportive, collaborative team. Contribute to a culture of continuous learning and mutual support, where your success is tied to the team's. If you're a visionary leader with an unwavering drive for excellence, apply now to lead La Maritxu to new heights! We look forward to welcoming you to our team. TPBN1_UKCT

Head Chef - Heathrow £38,000 per annum 40 Hours per Week Lead a Kitchen That Never Stands Still Are you a passionate Head Chef who thrives in a fast-paced environment where quality, leadership and innovation are at the heart of every service? We're looking for an experienced Head Chef to lead our culinary team at Eurest Heathrow . This is an exciting opportunity to oversee a busy workplace catering operation, delivering exceptional breakfasts, lunches and hospitality experiences while inspiring your team to create food that customers genuinely look forward to. No two days are the same. From high-volume service to premium hospitality, you'll have the opportunity to showcase your culinary expertise while driving standards, developing your team and creating memorable food experiences. What You'll Be Doing Leading and inspiring a talented kitchen team to deliver consistently exceptional food Overseeing high-volume food production while maintaining outstanding quality and presentation Delivering first-class hospitality for meetings, events and VIP guests Planning menus that are fresh, seasonal and commercially successful Managing food costs, stock control, ordering and waste to maximise efficiency Ensuring the highest standards of food safety, health & safety and compliance Building strong relationships with clients and responding confidently to their needs Coaching, developing and motivating your team to achieve their full potential Driving continuous improvements across food quality, service standards and kitchen performance Who We're Looking For You'll be a confident and inspiring leader who enjoys developing people just as much as creating exceptional food. You'll also have: Previous experience as a Head Chef within a high-volume catering environment Contract catering experience is highly desirable Excellent culinary knowledge and a genuine passion for great food Strong leadership and people management skills Experience delivering both large-scale food service and high-quality hospitality Commercial awareness with experience managing food costs and budgets Excellent communication and client relationship skills The ability to remain calm and organised in a busy operational environment Security Requirements As this role is based at Heathrow , successful candidates will be required to obtain security clearance. This includes: A 5-year continuous employment, education or address history with no unexplained gaps The ability to provide references and documentation to support the clearance process Why Join Eurest? At Eurest, we create better breaks by delivering fresh, nutritious and sustainable food experiences that keep people energised throughout the working day. Operating in more than 700 workplaces across the UK, we're transforming workplace dining through innovation, exceptional service and a commitment to sustainability, and we're proud to put people, great food and the planet at the heart of everything we do. When you join Eurest, you'll become part of a supportive team where your ideas are valued, your development is encouraged and your career can flourish. If you're ready to lead a high-performing kitchen and make a real impact at one of the UK's busiest locations, we'd love to hear from you. Apply today and take the next step in your culinary career with Eurest. TPBN1_UKCT

We are a catering events business that incorporates several different brands within it. The Fendale Group comprises Caiger & Co, Spoilt for Choice, The Pie Man, Sophie Wright Catering and Archies. We deliver a diverse range of events, from private weddings and bespoke dinner parties for high-end corporate clients to workplace catering and more cost-conscious options. We create food and hospitality experiences that bring people together. Built on founder energy and purposeful brands, we craft exceptional food with heart and intention. As we move towards our B-Corp certification, we are committed to creating impact beyond the plate - championing sustainability, looking after our people, and cultivating meaningful connections with our clients and communities. About You We are looking for an adaptable, skilled, and passionate Sous Chef to join our production kitchen team on a Temp-to-Perm basis. This model gives you the opportunity to hit the ground running, learn our group systems, and ensure mutual fit before transitioning into a permanent leadership role within our growing hospitality group. As our Temp-to-Perm Sous Chef, you will work alongside our Head Chef to drive prep, production, and service execution across our event portfolios and corporate catering channels. Youll be hands-on in the kitchen, leading CDP and commis staff, upholding strict hygiene standards, and ensuring every dish meets our quality and sustainability benchmarks. If this sounds like you, we would love to hear from you. Please email get in contact! Key Responsibilities Reports to: Head Chef Kitchen Leadership & Service Hands-on Cooking & Prep: Oversee day-to-day prep lists, hot/cold line execution, and event packing for off-site catering operations. Second-in-Command Support: Step up in the Head Chefs absence to manage kitchen output, direct line staff, and keep shifts running smoothly. Team Supervision: Guide and mentor Commis Chefs and CDPs, ensuring consistent plating, portion control, and speed without sacrificing quality. Operations & Standards Food Safety & Compliance: Maintain top-tier hygiene (HACCP, COSHH, food safety regulations, allergen management) and lead deep-cleaning routines. Waste & Sustainability Management: Support our group commitment to zero-waste production, seasonal ingredient rotation, and sustainable kitchen practices. Inventory & Ordering: Assist in stock control, supplier receiving, shelf-life rotation, and minimizing yield loss. Temp-to-Perm Process Initial Temp Period (13 Months): Paid hourly/weekly. You will embed with the team, demonstrate your technical skill, and evaluate the culture and workflow. Evaluation & Review: Mid-point check-ins to align expectations, share feedback, and set goals. Permanent Transition: Upon successful completion of the temporary phase, you will transition to a permanent salaried contract with expanded benefits and long-term group progression opportunities. What Were Looking For Qualifications & Requirements Experience: 2+ years of experience as a Senior Chef de Partie or Sous Chef within high-volume events catering, boutique hospitality, or fast-paced fresh food operations. Culinary Skill: Strong fundamental cooking techniques, understanding of British seasonal ingredients, and modern catering assembly. Safety Certification: Food Hygiene Level 2 or 3 certified (Level 3 preferred). Work Ethic: Calm under pressure, solution-oriented, and highly organized in a production-style kitchen environment. Flexibility: Comfortable working a flexible schedule, including weekends and early mornings depending on event bookings. Desirable Skills Drivers license (a plus for event setup support). Experience with off-site event catering assembly and logistics. Join a Force for Good At The Fendale Group , we are more than just a workplace; we are a community committed to the B Corp movementbalancing profit with purpose. We believe that a diverse team is a stronger team, and we are dedicated to building an inclusive environment where every voice is heard, valued, and empowered. Our Equity Pledge: Inclusive Hiring: We look for "culture adds," not just "culture fits." Your unique background and perspective are your greatest strengths. Accountability: We hold ourselves to rigorous social and environmental standards, ensuring our growth benefits our people and the planet. Radical Transparency: From pay equity to professional development, we believe in being open, honest, and fair. Come as you are. We welcome applications from all identities and backgrounds and are happy to provide accommodations to ensure an equitable interview experience. Benefits Up to £38,000 per annum, approx 45 hours per week Comprehensive training and support from an experienced team Opportunities to develop skills and progress within the company Coaching and mental-health support Daily fresh lunches prepared by our chefs TPBN1_UKCT

You will own the Quality Control function, drive food safety and product quality, and lead continuous improvement across production. Morepeople 01780 seeks a hands‑on Quality Manager for a growing food and beverage manufacturing business. You will manage the QC team on the factory floor, monitor q