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\n Head Chef \n About us: \n Working in a stunning Hotel, bar & restaurant serving fresh seasonal ingredients. \n The Park Hotel is a well established venue in Teddington and is classed as one of Youngs Plc flag ship sites. \n With already a strong team in place, we are looking for someone to elevate us to the next level. \n Serving a mix of British classics and mouth watering dishes from around the mediterranean. \n With freedom to put the menu together along with the General Manager. \n Being a Head Chef at Young's: \n We believe every pub should be different. This means that you'll be writing your own recipes that match the food vision of your business using fresh seasonal ingredients. The food vision could be all about showcasing local produce, country pub classics, seafood, small plates and sharers, dry-aged meat - each pub is different and its up to you as head chef to put your own creative stamp on that vision. We work with fresh, seasonal produce, so the menu should constantly evolve to showcase these fantastic ingredients when they are at their best. Premium fresh food crafted by skilled chefs in Premium Pubs . \n What we offer our Head Chefs: \n \n \n • Head Chefs get to have full autonomy to create your own menus and specials\n, • Access to our Apprenticeship Scheme and Development Programmes\n, • Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish\n, • Access to inspirational food trips with our top quality suppliers\n, • Regular Chef Forums with other Head Chefs to inspire and develop\n, • Free meals\n, • 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms\n, • Share save Scheme\n, • Enhanced Company Pension Scheme\n, • 28 Days Holiday per year\n \n What we look for in a Head Chef: \n This role requires someone that can inspire a team, to bring out the potential and lead by example whilst being able to develop, cost and produce fresh seasonal menus for the variety of revenue streams within the business. \n \n \n • Have experience championing excellent service through quality food either as a Head Chef or in the position of Sous Chef\n, • Demonstrate a passion for leading and developing a team\n, • Be an active hands-on team player with excellent communication skills\n, • Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times\n, • Be able to demonstrate your creativity and ability to design and deliver new dishes for our menus and daily specials\n, • Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour\n, • Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams\n \n \n \n

As Senior Sous Chef at CLAP London, you will work closely with the Head Chef to lead the kitchen day-to-day and deliver CLAP's contemporary Japanese fine-dining standards across restaurant service, private dining and events. The role requires strong operational leadership, precision, consistency and an understanding of the energy and presentation expected within a premium Knightsbridge restaurant. Key Responsibilities Support the Head Chef in the smooth running of a high-volume, quality-driven Japanese fine-dining kitchen. Lead sections and services in the Head Chefs absence, maintaining CLAP standards across food quality, presentation, timing and consistency. Support the execution of CLAPs contemporary Japanese menu, including sushi and sashimi, robata/grill dishes, premium seafood, meat and vegetable preparations. Maintain excellent mise en place, knife skills, portion control and plate presentation across every service. Work closely with the sushi and hot-kitchen teams to ensure coordinated service and consistent standards. Manage stock control, ordering, yields, wastage and supplier relationships, particularly for premium fish, seafood, Japanese ingredients and seasonal produce. Mentor, train and develop junior chefs, reinforcing discipline, organisation, cleanliness and CLAP presentation standards. Ensure full compliance with food safety, hygiene, allergen management and health & safety requirements. Contribute to menu development, specials and seasonal dishes while respecting CLAPs balance of Japanese authenticity and modern innovation. About You Proven experience as a Sous Chef or Senior Sous Chef in a premium, high-volume restaurant or luxury hospitality environment. Strong experience with Japanese cuisine is essential; knowledge of sushi/sashimi, robata or Japanese grill techniques is highly desirable. Excellent knowledge of premium fish and seafood handling, Japanese ingredients, stocks, sauces, rice preparation and precise presentation. Experience with private dining, events, banqueting or catering is strongly preferred. Confident leading and developing a multicultural kitchen team in a fast-paced environment. Highly organised, commercially aware and able to maintain attention to detail under pressure. Strong understanding of food cost, stock control, yields, wastage and labour efficiency. Excellent understanding of allergens, food hygiene and health & safety procedures. A professional, hands-on leadership style suited to a luxury guest experience and high-energy operation. Eligible to live and work in the UK, with proof of right to work required as part of recruitment. What Success Looks Like CLAP food and presentation standards are delivered consistently across restaurant and event services. The kitchen is organised, prepared and calm before and during service. Junior chefs are coached and standards improve through clear leadership and accountability. Private events are delivered seamlessly, with accurate planning and strong communication between Kitchen, Events and Front of House. Food quality is protected while waste, stock and labour are controlled effectively. Offer Opportunity to develop within a premium international Japanese restaurant concept. Exposure to fine dining, private events and luxury hospitality in Knightsbridge. Other benefits to be detailed at interview. TPBN1_UKCT

Job Type: Full-time | Permanent Salary: Competitive (depending on experience) Working Hours: Monday to Friday, [09:00 to 18:00] The Role Reporting to the Finance Manager, you will be responsible for managing the accounts payable function, ensuring supplier invoices are processed accurately and on time, maintaining strong supplier relationships, and supporting the wider finance team. The successful candidate will have excellent attention to detail, strong organisational skills, and the ability to work effectively in a fast-paced environment. Key Responsibilities • Process high volumes of supplier invoices accurately and efficiently. • Match purchase orders, delivery notes, and invoices (three-way matching). • Verify invoice accuracy and obtain the necessary approvals. • Reconcile supplier statements and resolve discrepancies promptly. • Prepare weekly and monthly payment runs. • Process BACS, CHAPS, Faster Payments, and other approved payment methods. • Maintain accurate supplier records and account details. • Respond to supplier queries professionally and in a timely manner. • Monitor outstanding invoices and ensure payments are made within agreed terms. • Assist with month-end and year-end closing procedures. • Reconcile accounts payable ledger and general ledger accounts. • Support VAT compliance by ensuring invoices meet HMRC requirements. • Assist with expense claims and company credit card reconciliations. • Maintain accurate filing and financial records in line with company procedures. • Identify opportunities to improve finance processes and internal controls. • Provide administrative support to the Finance Manager and wider finance team as required. Skills and Experience Essential • Previous experience in an Accounts Payable, Purchase Ledger, or Finance Assistant role. • Strong understanding of accounts payable processes and financial controls. • Excellent numerical accuracy and attention to detail. • Good working knowledge of Microsoft Excel and Microsoft Office. • Experience using accounting software such as Sage, Xero, Microsoft Dynamics, SAP, QuickBooks, or similar. A minimum of 3 years' relevant experience is required. • Strong organisational and time management skills. • Excellent communication and interpersonal skills. • Ability to manage multiple tasks and meet deadlines. • Ability to work independently and as part of a team. Desirable • AAT qualification or studying towards AAT, ACCA, CIMA, or equivalent. • Experience within the food manufacturing, seafood, hospitality, retail, wholesale, or distribution sectors. • Experience processing high-volume invoices. • Knowledge of ERP systems. • Understanding of VAT regulations and HMRC requirements. Personal Attributes • Highly organised and methodical. • Trustworthy and able to maintain confidentiality. • Excellent attention to detail. • Proactive and solutions-focused. • Strong problem-solving skills. • Positive attitude with a willingness to learn. • Able to work effectively under pressure. • Team player with excellent interpersonal skills. What We Offer • Competitive salary. • Company pension scheme. • Paid annual leave. • Employee discount. • Career development and progression opportunities. • Ongoing training and professional development. • Supportive and collaborative working environment. • Employee Assistance Programme (if applicable). • Free on-site parking (where applicable)

Sushi Chef IMMEDIATE START Hours: 8:00 AM – 3:30 PM, Monday to Friday Role Overview: We are looking for an experienced and reliable Sushi Chef to join our kitchen team. The successful candidate will be responsible for preparing high-quality sushi dishes while maintaining excellent food hygiene and safety standards. Key Responsibilities: • Prepare a variety of sushi, including rolls, nigiri, sashimi and other Japanese dishes., • Prepare and portion fish, seafood, rice and other ingredients., • Ensure all food is prepared to a high standard and presented attractively., • Maintain excellent food hygiene, cleanliness and food safety standards., • Keep the sushi station clean, organised and fully stocked., • Monitor ingredient quality and report any shortages or issues., • Follow recipes, portion controls and company standards., • Work efficiently as part of the wider kitchen team., • Minimise food waste and maintain good stock rotation. Requirements: • Previous experience as a Sushi Chef or in a similar role., • Good knowledge of sushi preparation and food safety., • Ability to work efficiently in a busy kitchen environment., • Good attention to detail and presentation., • Reliable, punctual and professional., • Food Hygiene certification is desirable

Were looking for an experienced Sous Chef to join our beautiful 2 AA Rosette restaurant in Knightsbridge, becoming part of our family and helping to deliver an exceptional dining experience to the most discerning of guests. As our Sous Chef, you will receive: Competitive salary Amazing team meals before each lunch and dinner service Genuine work/life balance Personalised coaching and progression planning 30% off when you visit with family and friends Comfortable chef uniforms provided 29 days off including your birthday Right opposite Harrods, Alba Restaurant is all about authentic Italian hospitality with a modern twist. Our stunning décor reflects the vibrant colours of the Amalfi Coast, creating a truly memorable dining experience. From our impressive open kitchen and fresh seafood display to indulgent dishes featuring Piedmont truffles, every plate is crafted with care using the finest seasonal ingredients. Our kitchen celebrates authentic Italian flavours while embracing creativity, precision and modern culinary techniques. As our Sous Chef, you will work closely with the Head Chef to lead the kitchen team, ensuring the highest standards of food quality, consistency and service throughout every sitting. You will play a key role in the daily operation of the kitchen, supporting the development of the brigade and helping to create an environment where passion, creativity and excellence thrive. You will oversee kitchen sections, support menu development, manage service execution and ensure every dish leaves the kitchen to the highest standards. With strong leadership skills and a hands-on approach, you will inspire the team, support training and development, and maintain exceptional standards of organisation, hygiene and food safety. Working closely with the front-of-house team, you will contribute to creating memorable guest experiences and play an important role in the continued success and reputation of Alba. Join us as our new Sous Chef and become part of our creativity and flair, helping us deliver outstanding Italian cuisine and unforgettable dining experiences for every guest. About you: Passionate about delivering exceptional food and maintaining the highest culinary standards Proven experience as a Sous Chef in a fine dining or high-quality restaurant environment Strong leadership skills with the ability to motivate, develop and support a kitchen team Excellent knowledge of Italian cuisine, seasonal ingredients and modern cooking techniques Experienced in managing busy lunch and dinner services with confidence and composure Able to maintain consistency, quality and attention to detail at all times Commercially aware, with an understanding of kitchen operations, food costs and waste control Passionate about training and developing junior chefs Strong understanding of HACCP, food safety and kitchen hygiene standards Creative, organised and committed to continuous improvement A positive team player with excellent communication skills Professional, reliable and dedicated to creating an exceptional working environment If youre ready to take the next step as a Sous Chef in an award-winning restaurant, where youll be part of a passionate and talented team that genuinely cares about exceptional food, outstanding service and authentic Italian hospitality, then apply today. TPBN1_UKCT

Drive sales growth, build client relationships, and identify new business opportunities in the food service and hospitality sectors.

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