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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.

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, 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: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: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 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 MANAGEMENTDevelop 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 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.DECISION 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 RESPONSBIBILITYYesBENEFITS OF A CHANNEL MANAGER: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 & EXPERIENCEIdeally 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 MEASURESBusiness 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

Founded in 2003 Wasabi's vision is to lovingly create and serve delicious Asian food for a busy nation.Wasabi now has 42 thriving restaurants across London and major UK cities and 4 in New York and in 2019, we introduced Wasabi Home Ben to the grocery channel , launch ing exclusively in Sainsbury's . Building on that success, the grocery business broadened its reach to Tesco in September 2022, followed by exciting launches in Co-op and Morrisons in 2024. Wasabi grocery has seen phenomenal growth and is now a £62m RSV brand. Wasabi proudly stands as the No. 2 chilled ready-meal brand in the market , consistently attracting new customers to the category through an innovative East Asian range.Wasabi's menu is celebrated for its unique character, exceptional freshness, and bold flavours. Our diverse range is designed to delight a wide audience, delivering both comfort and excitement with every bite.We have an ambitious 5-year growth strategy, focusing on new restaurants, franchise partnerships, and international expansion.As we prepare for our next phase of growth and innovation, we have an incredibly exciting opportunity for a Head of Manufacturing and Supply Chain to join our Team based in Park Royal.The Role:This is a pivotal leadership role at the heart of Wasabi's next phase of growth. The Head of Manufacturing and Supply Chain will lead the end-to-end manufacturing and supply chain operation at Park Royal, ensuring the business can scale with pace, consistency and excellence.The role spans the full operating model — from raw material planning and supplier performance through to high-quality food production, warehousing, dispatch and nationwide distribution across retail, grocery and franchise channels.Working closely with the Leadership Team, this person will translate commercial ambition, innovation and customer requirements into efficient, scalable, high-volume operations. Success in the role will come from building high-performing teams, embedding continuous improvement and delivering outstanding service, quality and cost performance.Key Responsibilities:Lead a multifunctional organisation of circa 300 colleagues across supply chain, manufacturing, engineering, warehousing, dispatch and hygiene, building a high-performance, quality-led culture.Act as a visible role model for Wasabi's values and culture, leading with credibility, energy and a hands-on mindset.Develop strong leaders and teams through coaching, knowledge sharing and clear accountability for performance.Oversee workforce planning and labour optimisation across all teams, balancing productivity, cost control, retention and meaningful employment.Drive the manufacturing and supply chain operation towards best-in-class performance by embedding continuous improvement across all factory and logistics activities.Optimise systems, processes, ERP capability and manufacturing equipment in partnership with IT to maximise productivity, efficiency and operational visibility.Build and develop a world-class engineering function, embedding best practice total preventive maintenance to improve reliability and reduce downtime.Remain agile in day-to-day leadership, flexing focus as needed to support critical business priorities in a fast-growth environment.Build strong internal customer partnerships to ensure food quality, service levels and budget expectations are consistently achieved.Translate new product development, menu changes and product enhancements into scalable, efficient factory execution.Own product quality and customer service outcomes, driving improvements in service levels, minimum life on receipt, waste and complaint reduction.Create and sustain robust feedback loops from internal teams, grocery, franchise partners and end customers to continuously raise production and service standards.Lead and evolve Wasabi's end-to-end supply chain and distribution strategy to support growth across retail, grocery and franchise channels.Manage third-party logistics and supply partners to ensure performance, service and cost objectives are delivered consistently.Develop effective supplier relationships that strengthen quality, resilience, value and operational performance across the network.Take full ownership of the functional P&L, improving margin, value and operational efficiency across all product lines and routes to market.Set, track and improve key operational KPIs, providing clear performance insight and progress updates to the Leadership Team and investors.Ensure the highest standards of food safety, hygiene, HSE compliance and BRC performance, with robust action plans to continuously strengthen compliance and audit readiness.Partner effectively with cross-functional leaders to build the plans, infrastructure and operating capability required to support Wasabi's growth ambitions.Champion Wasabi's ESG agenda through innovation in waste, energy efficiency, sustainable production and social mobility.Stay close to emerging best practice and innovation in sustainable food production, implementing practical solutions that reduce environmental impact and strengthen long-term performance.Our Requirements:We are looking for a commercially minded, operationally strong and values-led leader who can combine strategic thinking with hands-on execution.This individual will bring the credibility, pace and judgement to lead a complex manufacturing and supply chain operation, while building the capability, systems and culture needed to support Wasabi's continued growth.The successful candidate will be an experienced senior leader from food manufacturing, supply chain or a related FMCG environment, with a strong track record of leading multi-functional operations, improving performance and delivering results across quality, service and cost.They will be confident operating at bothstrategic and operational levels, able to shape direction with the Leadership Team while staying close enough to the detail to ensure consistent delivery.They will likely be degree educated or equivalent and will bring meaningful experience across high-volume food production, planning, supply chain, logistics and operational leadership. Experience in a fast-growth, multi-channel business, including retail, grocery or franchise, would be highly advantageous.In return we provide:A great working environmentPension schemeTarget BonusRefer A Friend SchemeFree Sushi or hot food (vegan options available)50% discount in our BranchesEmployee Assistant ProgrammeHybrid working modelLong Service AwardsWagestream - a financial wellbeing benefit that lets you access your pay as you earn it in real time and manage savingsLife AssuranceElectric Vehicle Scheme through OctapusCycle To WorkFree on-site parkingA variety of discounts (shopping, food & drink, entertainment and health & fitness) through Perkbox andThe opportunity to develop your skills within a growing company.Our people make us who we are. Join a company where you'll have the opportunity to work for a growing company and build a real career.COME ROLL WITH US!TPBN1_UKTJ

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 07761765419 for more information. TPBN1_UKTJ

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

About The BoTree At The BoTree, we believe luxury should feel purposeful. As part of the Curio Collection by Hilton, our hotel combines uncompromising standards with a conscious approach to hospitality, creating spaces where our team members, guests, community and planet can flourish. We are looking for a Chef de Partie [Breakfast] to join our Culinary Team. This role plays a key part in delivering exceptional dining experiences, ensuring the highest standards of food quality, presentation and consistency are maintained. Working closely with the Head Chef and wider Kitchen Team, you will support the delivery of outstanding culinary experiences whilst contributing to a culture of excellence, teamwork and continuous improvement. The Role Key responsibilities include: Support the Head Chef in delivering menu items. Prepare and cook dishes to the highest standards, ensuring consistency, quality and attention to detail at all times. Contribute to the delivery of exceptional culinary experiences through creativity, precision and excellent execution. Ensure all food is prepared and presented in accordance with recipe specifications, brand standards and guest expectations. Uphold the highest standards of food safety, hygiene and HACCP compliance. Maintain safe, clean and organised work areas, ensuring all equipment is used and maintained correctly. Monitor stock levels, support stock control processes and minimise waste through effective storage and rotation procedures. Work collaboratively with colleagues across the Kitchen Team to ensure seamless service delivery and an exceptional guest experience. Support sustainability initiatives and responsible kitchen practices in line with The BoTree's values and commitments. Foster a culture of excellence, teamwork and continuous learning within the kitchen. About You You will have experience within a professional kitchen environment, ideally within a luxury hotel or high-quality restaurant, and understand the important role that exceptional food plays in creating memorable guest experiences. Passionate about food and hospitality, you will take pride in delivering consistently high standards, maintaining attention to detail and supporting a positive and collaborative team culture. You bring energy, professionalism and a willingness to learn and develop, contributing to a culture where both guests and team members can flourish. We're looking for someone with: A passion for hospitality and delivering exceptional culinary experiences. Previous experience as a Chef de Partie [Breakfast] or in a similar role within a quality hospitality environment. Strong culinary skills and a commitment to quality, consistency and presentation. Excellent organisational and time-management skills. Sound knowledge of food safety, hygiene standards, allergen awareness and kitchen operations. A positive, professional and collaborative approach, with the ability to work effectively as part of a team. A commitment to sustainability and responsible hospitality. A flexible and adaptable approach to working hours and operational demands. What We Offer Cycle to work scheme. Dedicated employee assistance programme through Health Assured. Stream financial wellbeing programme. Complimentary overnight stay (including dinner and breakfast) at one of our hotels to celebrate your work anniversary. An extra days holiday on your birthday. Hilton Go Travel Programme for Team Members and Family and Friends. Recommend a friend bonus up to £750. 28 days holiday per year, including public and bank holidays, rising to 33 days with annual increments. 2 paid community days per year. Meals provided while on duty. Join Us At The BoTree, our values of Truth, Love and Compassion shape the way we work, support each other and welcome our guests. We are committed to creating a workplace where our team members feel respected, inspired and able to grow. If you are passionate about delivering exceptional food, maintaining the highest culinary standards and creating memorable dining experiences, we'd love to hear from you. Be part of something extraordinary. Be part of The BoTree. 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

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

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

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

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

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

We are currently recruiting for a Chef De Partie who will play a key role in delivering consistently high-quality food while leading a section of the kitchen in a fast-paced, professional environment. About the Role As Chef De Partie, you will take ownership of your section, ensuring smooth day-to-day operations while supporting the Sous Chef and wider kitchen team. You will combine strong culinary skill with people leadership, maintaining quality, safety and efficiency standards at all times, while contributing to menu development and operational improvements. This role will be responsible for working across any of the 4 following sections Roast, Vegetables, Salad and Sandwiches. Key responsibilities include: Leading and organising one kitchen section to meet daily production and service requirements Ensuring all food is prepared to specification, including quality, flavour, temperature and presentation Supervising, coaching and developing Demi Chef de Parties and Commis Chefs Managing stock control, ordering support, waste reduction and accurate administration Maintaining the highest standards of food safety, hygiene, allergen control and compliance This role is fully on site, working 5 out of the 7 days a week. Please see our Hybrid at Harrods policy on our Career Site for more information or speak to a member of our Talent Acquisition team if you have any questions regarding the requirements for this role. About You You will be an experienced and driven chef who thrives under pressure and takes pride in delivering excellent food. You will lead by example, remaining calm and resilient in a demanding kitchen environment while effectively organising your time and section. You will enjoy developing others, building strong working relationships and contributing positively to team culture. You will also be comfortable in a physical role, managing long shifts while maintaining attention to detail and consistency. Above all, you will be committed to high standards, customer focus and continuous improvement. You must have: Proven experience working as a Chef De Partie or in a similar role Strong knowledge of food safety, hygiene regulations and allergen controls The ability to lead, motivate and coach junior kitchen team members About Us Harrods is one of the worlds leading luxury department stores and were becoming a destination for top designers, and the most sought-after brands from around the globe. Our combined mission is to make visiting our iconic Knightsbridge store one of the worlds most inspiring shopping experiences. Our Promise to You Help us make the impossible possible for our customers and well do something remarkable for you. As well as offering a friendly environment to inspire your best work, we provide abundant opportunities and support to build an exceptional career across the varied specialisms of our business. In return for your hard work as a Sous Chef, youll learn every aspect of working in a busy, premier kitchen and will receive some great benefits including: Competitive salary package plus service charge* Set contracted hours paid additional working hours at an overtime rate of 1.5 p/h Minimal late evenings by industry standard majority finished by 10pm Staff Canteen 30 days annual leave (including bank holidays) + birthday off Up to 33% Harrods discount Uniquely You Whilst our job adverts outline the ideal qualities, skills, and prior experience for the role, we believe in the potential for growth and value individual strengths. If you can demonstrate the majority of skills and strong experience to thrive in this role, we would encourage you to apply. At Harrods we believe the personality and authenticity of our people sets us apart. We celebrate and invite applications from all cultures, backgrounds, tastes, and experiences and are proud of our culture where people from all walks of life can grow and thrive. What makes you unique makes us exceptional. *The amount of tronc you receive will vary and is not guaranteed by either Harrods Ltd or the Troncmaster. However, the Troncmaster will always distribute 100% funds available each period according to the Rules, a copy of which will be provided to all members. 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

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

General Manager Premium Bar & Hospitality Venue South West London Salary: Up to £55,000 per annum + Uncapped Bonus + Tronc A fantastic opportunity has arisen for an experienced and ambitious General Manager to take the lead at a premium, high-profile hospitality venue in southwest London. This is an exciting opportunity for a commercially driven hospitality professional to take ownership of a well-established all-day and late-night destination, renowned for its exceptional cocktails, quality food, vibrant atmosphere and outstanding service. The venue has significant potential for further growth and we are looking for a confident, charismatic General Manager who can build on its existing success, strengthen its identity within the local market and establish it as a leading destination for food, drinks and memorable occasions. The Role: As General Manager, you will take full responsibility for the day-to-day operation and commercial performance of the venue. You will be highly visible on the floor, leading by example and ensuring consistently high standards across service, drinks, food, team engagement and guest experience. You will be responsible for driving sales, managing costs and delivering strong financial results, with a clear understanding of how to maximise profitability without compromising the guest experience. A key part of the role will be developing the venues presence within the local community. You will have the personality, creativity and commercial instinct to build relationships, create a loyal customer base and ensure the venue becomes a recognised destination within the local social scene. The Company: The business is led by an exceptional senior leadership team who genuinely invest in their people and take pride in creating a transparent, open and honest culture. Communication is encouraged at every level, ideas are welcomed, and the leadership team is committed to supporting its managers to succeed. With an exciting period of growth and development ahead, this is a great time to join the business , make your mark and become part of a team with real ambition for the future. The Ideal Candidate: We are looking for a hospitality professional with a strong background in high-quality bars, restaurants, pubs or late-night venues. You will be: An experienced General Manager, or an accomplished Deputy General Manager ready to take the next step Commercially astute with a strong understanding of P&L management, budgeting and cost control Passionate about premium drinks, cocktails, food and exceptional hospitality A natural leader who enjoys being visible and hands-on within the operation Confident, energetic and personable, with the ability to build strong relationships with both guests and team members Creative and ambitious, with a genuine desire to make your mark on a venue Experienced in driving sales, improving performance and exceeding financial targets Passionate about creating memorable guest experiences and developing a strong local following Highly organised, consistent and commercially focused This role would suit a high-performing Deputy General Manager who feels ready to take ownership of a significant venue, as well as an established General Manager looking for an exciting new challenge. What's on Offer: £50,000£55,000 basic salary Tronc Uncapped bonus opportunity Staff discounts and treats Christmas Day off Annual staff party Ongoing training and development Supportive, people-focused company culture If you are an ambitious hospitality leader with a passion for premium bars, cocktails, people and commercial performance, this is an excellent opportunity to take ownership of a high-potential venue and make a real impact. We welcome all applicants regardless of identity, personal characteristics or background. Please note: We are expecting a high number of applications for this role and will be in touch with successful candidates within 72 hours of your application. Should you not hear from us within this period, we regret that you have not been shortlisted on this occasion. 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

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

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

Head Chef Modern British Brasserie Location: North West London Salary: £60,000£65,000 + Benefits Full-time | Permanent We are looking for an experienced, passionate and commercially minded Head Chef to lead the kitchen of a vibrant and stylish modern British brasserie in North West London . This is an exciting opportunity for a talented Head Chef who combines strong culinary skills with excellent leadership and a genuine passion for seasonal British cooking. The successful candidate will take full ownership of the kitchen, working closely with the senior management team to develop a fresh, appealing food offering while maintaining consistently high standards across every service. The Role As Head Chef, you will be responsible for the overall running of the kitchen, from menu development and supplier relationships through to team leadership, food quality and financial performance. You will: Lead, motivate and develop a professional kitchen brigade. Create and deliver modern British menus using high-quality, seasonal ingredients. Maintain exceptional standards of food quality, presentation and consistency. Take responsibility for kitchen operations, including ordering, stock control and GP. Manage food costs, labour and waste effectively. Ensure full compliance with food safety, health and hygiene regulations. Work closely with the General Manager and wider management team to drive the success of the restaurant. Build a positive, professional and well-organised kitchen culture. Ensure the kitchen delivers an excellent experience throughout busy lunch, dinner and weekend services. About You We are looking for a confident and inspiring Head Chef with proven experience in a high-quality modern British restaurant, brasserie, gastro pub or similar busy hospitality environment . You will be: A strong and supportive leader who knows how to get the best from a team. Passionate about British produce, seasonality and modern cooking. Commercially aware, with a strong understanding of GP, labour and kitchen costs. Calm and organised under pressure. Hands-on, creative and passionate about maintaining high standards. Experienced in managing a busy kitchen and developing a strong brigade. Comfortable taking ownership of menus and the overall culinary direction of the business. What We Offer Competitive salary of £60,000£65,000 , depending on experience. The opportunity to make your mark on an established and exciting North West London brasserie. Creative freedom to develop seasonal menus and shape the food offering. A supportive senior management team. Career development and progression opportunities. A professional, friendly and ambitious working environment. If you are an experienced Head Chef looking for your next challenge and want the opportunity to lead a talented team while putting your own stamp on a modern British brasserie, we would love to hear from you. 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

Lead School Chef Location: North West London Salary: Up to £32,000 per annum Hours: 7:00am - 3:00pm, Monday to Friday Contract: Term Time Only Start Date: September 2026 SANZA Teaching Agency are supporting a warm and welcoming infant school in North West London who are seeking an experienced Lead School Chef to join their team as soon as possible. This is an exciting opportunity for a passionate and organised school catering professional to take ownership of a busy and well-run kitchen within a nurturing school environment. The school has a strong community feel and places great importance on providing healthy, nutritious meals for its pupils each day. The successful candidate will play a key role in overseeing the smooth running of the kitchen, ensuring meals are prepared to a high standard whilst maintaining excellent hygiene and food safety practices. Previous school catering experience is essential for this role. About the School Welcoming and community-focused infant school Supportive leadership team and friendly staff culture Strong emphasis on pupil wellbeing and healthy living Positive and nurturing environment for both staff and pupils Well-organised kitchen facilities and established catering provision Excellent location with strong transport links Stable and supportive working environment Term-time only position offering excellent work-life balanceThe Role The Lead School Chef will oversee the day-to-day running of the school kitchen and ensure the delivery of nutritious, high-quality meals for pupils and staff. Responsibilities will include: Planning and preparing healthy meals in line with school food standards Managing kitchen operations efficiently and safely Supervising kitchen staff where required Maintaining high levels of hygiene and cleanliness Ensuring compliance with food safety regulations and allergen guidance Managing stock control and placing orders Monitoring food quality and presentation Working collaboratively with school leadership and staffThe Ideal Candidate Will Have: Previous experience working within a school kitchen environment Level 2 Food Hygiene Certificate (or equivalent) Strong understanding of food safety and allergen management Excellent organisational and time management skills The ability to work independently and efficiently A proactive and positive attitude Experience managing or leading a kitchen team is desirable A passion for preparing nutritious meals for childrenWhy Work with SANZA Teaching Agency? SANZA Teaching Agency are specialists in education recruitment and are proud to support schools and support staff across London. As part of the Tradewind Recruitment Group, we offer a professional, supportive and transparent recruitment experience. Benefits of working with SANZA include: Top 100 Company to Work For PAYE payroll only - no umbrella companies Dedicated consultant support throughout your placement Competitive salaries and long-term opportunities Honest and transparent communication Access to a wide network of excellent schools Ongoing support from experienced education recruitersTo apply for this Lead School Chef opportunity, please contact SANZA Teaching Agency today for further information. SANZA Teaching Agency are committed to safeguarding and promoting the welfare of children and young people. All applicants will be subject to enhanced DBS and reference checks in line with safer recruitment practices. Keywords for Broadbean: Lead School Chef, School Chef, Catering Manager, School Catering Jobs, Term Time Only Jobs, Education Support Staff, Kitchen Manager, Infant School Jobs, School Kitchen Lead, Catering Jobs London, North West London Jobs, Food Hygiene, School Catering Assistant, Education Catering Role, Term Time Chef, Immediate Start Jobs, SANZA Teaching Agency, Tradewind Recruitment

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

Sous chef Pastry Production Mon-Fri This is a full-time role onsite working within a high paced, progressive pastry kitchen and wholesale business As a Pastry Sous Chef in our Pastry production Kitchen, you will play a key role in delivering exceptional, personalised experiences for our clients anmd team. You will be ensuring every interaction reflects our commitment to excellence. Your main role will be leading and overseeing all pastry and dessert operations along with our exec and head pastry chef, ensuring exceptional quality, creativity, and consistency in line with the culinary standards. This role requires strong leadership, innovation in pastry design, and the ability to manage a high-performing team to deliver outstanding experiences.Your responsibilities will include, but are not limited to: assist and oversee pastry operations across the unit, including Mep, daily production, and ensuring consistent five-star quality. Design and deliver innovative, seasonal pastry menus and bespoke creations Inspire, train, and manage the pastry team to achieve excellence, nurturing creativity, artistry, and precision in every detail. Drive operational efficiency, cost control, and the highest standards of food safety and hygiene across all pastry production areas. Right to work in the UK is essential. Salary From: 40000.00 Location: Park Royal Company: 1374968 TPBN1_UKCT

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

Pastry Demi Chef de Partie -Production Kitchen Pastry Overview: The Pastry Demi chef de partie will be responsible for supporting the team in all aspects of pastry production and quality management within a busy production kitchen. This role requires a skilled and organised individual who can effectively contribute to daily production, stock control, and new development of pastry items. Responsibilities: 1. Assist the team in overseeing the daily operations of the pastry department, ensuring high-quality standards are met at all times. 2. Collaborate with the team to develop and implement a comprehensive quality management system for the pastry department. 3. Participate in the preparation, production, and assembly of various pastry items according to standardised recipes and techniques. 4. Ensure that all pastry products are prepared, cooked, and presented to the highest standards of quality and consistency. 5. Maintain accurate stock control and inventory management, including regular stocktaking and ordering of ingredients and supplies. 6. Monitor and maintain the cleanliness and organisation of the pastry production area, including proper storage and handling of ingredients and equipment. 7. Uphold health and safety regulations and adhere to food hygiene standards in all aspects of pastry production. 8. Stay updated with current industry trends, techniques, and ingredients, and apply them to continually enhance the pastry offerings. Benefits: Free team meals every shift A full-time role working across 5 days, Monday - Friday availability required. Free Uniform Qualifications: - Previous experience as a Pastry Chef team member or in a similar role within a production kitchen is preferred. -Knowledge and expertise in pastry production techniques, including baking, pastry decoration, and dessert assembly. -An understanding of quality management systems and their application within a food production environment. -Ability to work efficiently in a high-volume production setting, meeting strict deadlines without compromising quality. - Good organisational skills and attention to detail, ensuring accurate stock control and inventory management. - Creative mindset with a passion for innovation in pastry, constantly seeking new ideas and techniques. - Communication skills, with the ability to effectively train and motivate a team. - Knowledge of health and safety regulations and food hygiene standards. - Flexibility to work shifts, including weekends and holidays, as required in a production kitchen environment. - Relevant culinary qualifications and certifications are desirable. 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

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

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

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

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 - 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

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

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

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

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

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

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

Warehouse Operative (Part-Time) Location: Acton, London Hours: Part-Time (Flexible Hours- Can move to full time if desired) Salary: Up to £30,000 Per annum An exciting opportunity has become available for a reliable and motivated Warehouse Operative to join a growing international business specialising in premium food and beverage products. This is an excellent opportunity for someone who enjoys hands-on work, has warehouse experience, and is looking to build a long-term career within a supportive and expanding organisation. The role offers variety, with responsibilities spanning warehouse operations, stock control, order fulfilment, and customer support. If you're proactive, organised, and enjoy working as part of a close-knit team, we'd love to hear from you. Key Responsibilities Support the day-to-day running of the warehouse and ensure it remains organised, clean, and efficient. Receive, unload, store, and dispatch goods accurately and safely. Operate a Counterbalance Forklift Truck for loading, unloading, and moving stock. Pick, pack, and prepare customer orders for dispatch. Assist with stock control, inventory management, and regular stock takes. Prepare product samples and assist with light production and packing activities. Operate warehouse equipment, including vacuum packing machinery and pallet trucks. Help maintain accurate warehouse records and documentation. Provide support with customer enquiries and order updates when required. Assist the wider sales and operations team with general administrative and operational tasks. Maintain high standards of health, safety, and housekeeping throughout the warehouse. About You We're looking for someone who has: A valid Counterbalance Forklift Licence (essential). Previous experience within a warehouse, stores, or logistics environment. The ability to undertake manual handling tasks, including moving heavy products using appropriate equipment. Strong organisational skills and excellent attention to detail. Good communication skills and the ability to work well within a team. Basic IT skills, including Microsoft Office and email. A reliable, flexible, and positive approach to work. A willingness to learn and develop within the business. Desirable Experience While not essential, experience in any of the following would be advantageous: Food, beverage, or hospitality industries. Product sampling or quality control. Packing and dispatch operations. Customer service or sales support. Operating warehouse machinery and equipment. What's on Offer? Flexible part-time working hours. Opportunity to join a growing international business. Friendly and supportive working environment. Full training and ongoing development. Long-term career progression for the right candidate. A varied role where no two days are the same. Mon- Thu 10:00am – 4:00pm (flexible) If you're looking for a role where you can make a real contribution and grow with an expanding business, we'd love to hear from you

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

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

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

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