Job Title: Senior Chef de PartieWe are currently seeking an experienced and passionate Senior Chef de Partie to join a successful hospitality operation in Central London.This is an excellent opportunity to join an established kitchen brigade within a busy townhouse pub and dining operation that has built a reputation for quality food, warm hospitality, and high standards throughout. The business benefits from strong year-round trade, a supportive management team, and a commitment to developing talented chefs from within.The kitchen focuses on seasonal British and European-inspired dishes, working with fresh, quality ingredients and a menu that evolves throughout the year. This role is ideal for an ambitious Chef de Partie looking to further develop their skills in a professional and well-organised kitchen environment.Senior Chef de Partie Benefits
Competitive salary package – £48,000 per annum48-hour contractConsistent year-round tradeWell-equipped kitchen and professional working environmentOpportunity to work with quality seasonal produceSupportive senior management teamEstablished brigade with low staff turnoverClear opportunities for career progression within a growing hospitality businessStrong emphasis on team culture and development
Senior Chef de Partie Brief Duties
Take ownership of your section and ensure consistently high standardsPrepare and present dishes to specification and quality standardsSupport the senior kitchen team during serviceAssist with stock rotation, ordering, and wastage controlMaintain excellent food hygiene and health & safety standardsHelp train and support junior chefs within the brigadeContribute positively to the day-to-day operation of the kitchen
Senior Chef de Partie Requirements
Previous experience as a Chef de Partie within a quality fresh-food operationConfidence in running a busy section independentlyPassion for fresh food and seasonal cookingStrong organisational skills and attention to detailPositive attitude and willingness to learnAbility to work effectively under pressure in a fast-paced environmentA team player who takes pride in maintaining high standards....Read more...
Chef de Partie – Up to £42k Michelin Tasting menus - Immediate start!A fantastic opportunity for a Chef de Partie to join two intimate, high-end fine dining restaurants in West London, working across a Michelin-starred concepts and a modern Asian fusion tasting menu experience.The Role Both restaurants operate on a tasting menu format –with 7 and 9 courses. This is a hands-on role, running a section independently in a small, focused brigade of 3 chefs per restaurant. This would suit a skilled CDP with fine dining experience who is comfortable in a high-end, intimate dining environment.The Restaurants
Small brigades – 3 chefs per restaurant.48-50 hours per week – 4 days on, 3 days off.Closed Sunday, Monday, Tuesday.
The Chef de Partie Role
Run a section independently in a high-end fine dining kitchen.Deliver consistent, high-quality dishes to tasting menu standards.Work across both restaurants as needed.Maintain exceptional food quality, presentation, and hygiene standards.Support the senior chefs in service and prep.
The Ideal Chef de Partie
Proven experience as a Chef de Partie in a high- end environment.Strong knife skills and section management.Ability to work independently and run a section.Calm, organised, and thrives in a fast-paced environment.Attention to detail and a passion for quality.Available for an immediate start.
Open to training provided.
How to Apply If you are a Chef de Partie with fine dining experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
Chef de Partie - Fine Dining & Events - Central LondonSalary: £35,000 Location: Central London Hours: 40 hours | Predominantly Monday-Friday | TOIL£35,000, predominantly Monday-Friday, Christmas off AND an incredible pension? This is a pretty rare Chef de Partie package.I'm recruiting a Chef de Partie for a prestigious private events and hospitality venue in Central London, delivering beautiful fine-dining food for corporate events, weddings, banqueting and private dinners.This is a brilliant move for a CDP who wants to keep cooking at a high level, but with far better benefits and work-life balance than you'd typically find in restaurants or hotels.Salary & Benefits
£35,000 salary40-hour contractPredominantly Monday-Friday26 days holiday + bank holidaysHoliday increases with service up to 31 daysClosed over Christmas, separate from your holiday allowancePension contribution of up to 18%Private medical insurance after probationLife insurance at 4x salaryIncome protectionSeason ticket loanTOIL for additional hours
The Operation
Premium private events and hospitality.Fine dining-led food offer.Corporate events, weddings and award dinners.Four private dining and event spaces.Events ranging from intimate dinners to around 270 guests.Exclusive events model, allowing the kitchen to focus on one event at a time.
The Role
Work alongside the Head Chef and experienced kitchen brigade.Produce high-quality fine dining and event food.Take ownership of your section through prep and service.Support banqueting and private events.Maintain excellent presentation and consistency.Manage deliveries, storage, rotation and food safety.
About You
Chef de Partie or strong Demi Chef de Partie.Fine dining, luxury hotel, private members' club or premium events background.Strong fresh-food cooking skills.Level 3 Food Hygiene & Safety.Calm under pressure with excellent attention to detail.Reliable, organised and passionate about food.
There will be occasional evening and weekend events, so some flexibility is needed, but for a chef who wants fine-dining food without the usual fine-dining lifestyle, the overall package is seriously impressive.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Chef de Partie - Education Catering - North-West London - £35,000We're recruiting a Larder or Sauce Chef de Partie to join a prestigious Education Catering operation in North-West London.This is a brilliant opportunity for a strong CDP who loves proper fresh-food cooking, wants ownership of their section and is looking for a much better work-life balance without stepping away from quality food.Salary & Benefits
£35,000 salary40-hour contractAround 80% Monday to FridaySome weekend work around events and functionsFree meals on dutyCompany pensionExcellent training and development
The Operation
Prestigious education catering environmentBusy, established kitchen brigadeFresh food prepared dailyModern and varied food offerEvents and hospitality alongside daily cateringSupportive Head Chef and senior kitchen team
The RoleDepending on your experience, you'll take ownership of either the larder or sauce section.
Run your section from preparation through to serviceProduce fresh food to a consistently high standardPrepare sauces, proteins or larder items depending on your sectionSupport hospitality, functions and eventsMaintain excellent presentation and consistencyManage stock rotation, waste and food safetyWork closely with the wider kitchen brigade
About You
Chef de Partie experienceStrong larder or sauce skillsGood classical cooking foundationsFresh-food backgroundConfident taking ownership of your sectionReliable, organised and a strong team player
If you're a Chef de Partie looking for a £35,000 role in North-West London, with quality fresh food, around 80% Monday-to-Friday working and a great opportunity to develop, we'd love to hear from you.Apply today or send your CV to yasmin at COREcruitment dot com.....Read more...
Chef de Partie – Independent School – North-West London – £32,000 + Paid Overtime We're recruiting a Chef de Partie for one of the UK's most prestigious independent schools.This is a fantastic opportunity to join a hospitality-led school operation producing fresh food from scratch every day. You'll gain experience across multiple kitchens, hospitality events and large-scale food service while working with some of the best kitchen facilities in the education sector.We're looking for passionate chefs from hotel, restaurant or hospitality backgrounds who are eager to learn, develop and build a long-term career!The Offer
£32,000 salaryPaid overtime52-week contract20 days holiday + 8 bank holidaysAdditional 5 paid days off at ChristmasFree meals on duty & to take homeUniform providedExcellent training and career progression
The Operation
Prestigious independent school3,500 meals served dailyFresh food prepared from scratchOpportunity to work across 3 kitchensStrong hospitality and events programme
The Food
Daily-changing breakfast and lunch menus.Fresh pastries, brunch and seasonal dishes.Canapés, bowl food and banqueting events.High-quality food produced at scale .
The Role
Prepare and cook fresh high-quality food daily.Support breakfast, lunch, dinner and hospitality services.Maintain high food quality and presentation standards.Work closely with a skilled and supportive team.Contribute to special events and functions.
About You
Chef de Partie or strong Demi Chef de Partie experience.Hotel, restaurant or hospitality background.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Pastry Chef de Partie - Fine Dining - Central LondonSalary: £35,000 to £37,000 Location: Central London Hours: Monday–Friday, 40–45 hrs/week, no regular weekendsKeep cooking at a genuinely high level - premium pastry, beautiful presentation, real technical craft - without sacrificing your weekends.I'm recruiting a talented Pastry Chef de Partie for an exceptional hospitality operation within a prestigious financial institution in Central London. This is a brilliant move for a pastry chef coming from a quality restaurant, hotel or fine dining background who wants to keep cooking at a really high level, with a much better work-life balance. The food here is seriously impressive, with a huge focus on fine dining, premium pastry and beautiful presentation.Salary & Benefits
£35,000 salaryMonday to Friday operationAverage 40–45 hours per weekNo regular weekendsCompany pension schemeGenerous holiday allowanceFree meals on dutyEmployee wellbeing and supportTraining and developmentGenuine opportunities to progress
The Operation
Dedicated entirely to premium client dining and hospitality.54 private dining and meeting rooms.18 formal dining rooms.Around 40–50 fine dining covers daily.Larger events for up to 200.Fine dining lunches, breakfasts, meetings and events.Usually 2–3 evening services each week.
The Role
Produce refined plated desserts, pastries and petit fours.Work across fine dining and high-end hospitality.Use quality, seasonal ingredients.Deliver consistently beautiful presentation.Contribute ideas to new desserts and menus.Work alongside a talented and experienced culinary team.
About You
Pastry Chef de Partie or strong Demi Chef de Partie.Restaurant, luxury hotel or fine dining background.Strong pastry skills and attention to detail.Genuinely passionate about pastry and desserts.Reliable, organised and keen to develop.
If you love serious pastry but would quite like your weekends back, this gives you the best of both worlds - high-end food, a brilliant environment and a much better lifestyle.Apply today or send your CV to yasmin@corecruitment.com....Read more...
Job Title: Chef de Partie – Upscale Culinary Establishment Location: Amsterdam, Netherlands Salary: up to €31,500 gross per year Start Date: ASAPFor our client, a luxury venue known for exceptional, personalized service and unforgettable guest experiences in Amsterdam, we are seeking a skilled and passionate Chef de Partie to join our culinary team.In this role, you will oversee a specific section of the kitchen, ensuring consistent quality, efficiency, and creativity in every dish. You will work closely with the Sous Chef and Head Chef to deliver memorable dining experiences while maintaining high standards of food safety, cost control, and teamwork. Your contribution to menu development, tastings, and kitchen operations will help elevate our reputation in the city’s dynamic culinary scene.Key Requirements: • Experienced in high-end kitchen environments, with a strong foundation in a specific station. • Detail-oriented, with a sharp eye for quality and a commitment to consistency. • Able to follow direction while bringing creativity and precision to your section. • Skilled in upholding food safety standards, and maintaining efficient workflows. • A collaborative team player who thrives in a fast-paced, positive kitchen atmosphere. • Willing to contribute with ideas for menu innovation and participate in tastings.What We Offer: • Option to rent accommodation nearby. • Transportation allowance for commutes over a set distance. • A bicycle provided and fully covered for your first year. • Annual footwear allowance. • Discounts on insurance and fitness memberships. • Personalized training aligned with your growth goals. • Discounts across our dining venues.If you’d like more information about the role, please apply or send your CV to luizas@corecruitment.com*Selected candidates will primarily be contacted by phone (+31… Dutch number)Job Title: Chef de Partie – Upscale Culinary Establishment Location: Amsterdam, Netherlands Salary: up to €31,500 gross per year Start Date: ASAP....Read more...
• Prepare and cook menu items according to established recipes and standards.• Assist in the meal preparation process, ensuring that all ingredients are fresh and properly stored.• Maintain cleanliness and organisation of the kitchen, including workstations and equipment.• Follow food safety guidelines to ensure the health and safety of all customers.• Collaborate with other kitchen staff to ensure timely service during busy periods.• Help with inventory management, including tracking supplies and placing orders as needed.• Participate in training new kitchen staff as required.Training:You will complete the Chef de Partie Level 3 apprenticeship with HIT Training. Your apprenticeship includes regular one‑to‑one sessions with a dedicated trainer/coach, workplace learning and online study.
You will develop skills in advanced food preparation, cooking techniques, section management, recipe execution, food safety, teamwork and working effectively in a busy professional kitchen.
You will also receive on‑the‑job training from Country Village Inns, including food hygiene, health and safety, equipment use, cleaning standards, allergen awareness and brand‑standard service procedures.
Functional Skills in English and maths will be provided if required.Training Outcome:Progression is available for anyone who wants it and is willing to work hard.
Once qualified, you can progress from Chef de Partie to Senior Chef de Partie, Sous Chef and eventually Head Chef.
The Wheatsheaf team is well‑established and ready to support the right candidate.Employer Description:Country Village Inns is a small but growing family of individual country inns, each offering exceptional food, refreshing drinks, and a comfortable night’s stay. Our mission is to return our pubs to their communities — creating welcoming social hubs, employing local people, sourcing local produce, and raising the profile of each village we serve.Working Hours :No two days will be the same. Shifts will vary across mornings, afternoons, evenings, and weekends to support the needs of the business.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Creative,Initiative....Read more...
Prepare vegetables, meat, fish, sauces, garnishes and desserts under chef supervision.
Cook and present dishes to agreed recipes, portions and standards during service.
Learn each kitchen section and gradually take responsibility for straightforward tasks and orders.
Check deliveries and label, date, store and rotate stock correctly.
Follow food-safety, allergen, HACCP, cleaning and personal-hygiene procedures.
Set up and close down sections and clean equipment and work areas.
Communicate clearly with the kitchen brigade and front-of-house team during busy services.
Attend day-release training, complete off-the-job learning and maintain apprenticeship evidence.
Training Outcome:Successful completion can lead to a permanent commis chef or chef de partie opportunity, subject to performance and vacancies. The apprentice may also progress to the Level 3 Chef de Partie apprenticeship and gain experience across The Plume and its sister venue.Employer Description:
Crowndell Consulting operates two family-owned hospitality venues in Cornwall: The Plume of Feathers and Lewinnick Lodge.
The apprentice will train at The Plume, a busy 16th-century country dining pub with rooms serving modern British pub food with an imaginative twist.
The kitchen uses fresh, seasonal Cornish produce and offers hands-on experience across a varied all-day menu and regular functions.
Based in Mitchell between Truro and Newquay, just off the A30, with a sister coastal venue in Newquay.
Working Hours :9:00am (earliest) - 10:00pm (latest).Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Number skills,Team working,Creative,Initiative,Patience....Read more...
Assist with basic food preparation, including chopping, portioning, and preparing ingredients.
Support chefs during service by following instructions and maintaining high kitchen standards.
Keep the kitchen clean, organised, and compliant with food hygiene and safety guidelines.
Work alongside our skilled Chefs to learn core cooking skills, food preparation, hygiene standards, and menu support, building confidence and a strong foundation for your future.
Training:As part of your apprenticeship you will be required to attend Sheffield College, City Campus on day release, one day per week. Training Outcome:Commis Chef progressing to Junior Chef de Partie (or Chef de Partie, depending on experience gained) once core skills, confidence, and practical kitchen experience are achieved, taking on responsibility for running a section, preparing dishes to a high standard, and supporting the wider kitchen team during service.Employer Description:The Pastures Lodge & Hotel offers a warm, well-rounded experience that feels easy and effortless. In the Pastures Lodge, familiar favourites are cooked with care, from hearty roasts at the carvery to comforting classics with seasonal touches whilst Stuarts event suite is ideal for large weddings, events and regularly hosts great entertainment shows. At Pastures Hotel bedrooms are simple, peaceful, and made for a good night’s sleep. Whether you’re here for a meal, a gathering or show at Reeds or a corporate meeting at the Castle events space, everything has been thoughtfully put together to make you feel welcome and at ease.Working Hours :Weekdays and Weekends. 2pm - 10pm
Further details on working week will be provided during an interview.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Patience....Read more...
Junior Sous Chef 45-47k Hourly pay £19Italian Fine Dining Sundays Off! A fantastic opportunity for a Junior Sous Chef to join a prestigious Italian restaurant in the City of London, with a focus on fresh pasta, fine dining, and progression towards Michelin Guide recognition.The Role We are seeking a Junior Sous Chef to join the team at a prestigious Italian restaurant in the City of London. This is a hands-on role in a busy, high-volume kitchen, working across all sections including grill and pasta. The restaurant currently holds 2 AA Rosettes and is pushing for Michelin Guide recognition. This role would suit an experienced Junior Sous Chef looking for a new challenge in a quality-led environment.The Restaurant
Italian restaurant in the City of London.Two floors.Large site – accommodates 200-300 covers for events.Private dining rooms and events space.Fresh pasta made on site.2 AA Rosettes, working towards Michelin Guide recognition.Closed Sundays and Christmas (20th December – 3rd January).
The Junior Sous Chef Role
Run all sections of the kitchen as required – grill, pasta, etc.Support the Senior Sous Chef and Head Chef in daily kitchen operations.Oversee stock control, ordering, and food safety.Train and mentor junior chefs.Work across all sections – not fixed to one station.
The Ideal Junior Sous Chef
Italian kitchen experience is highly desirable.Strong Chef de Partie or Junior Sous Chef background.Fine dining experience – comfortable with high standards.Capable of running all sections.Good attitude, willingness to learn, and reliable.Ready to work in a busy, high-volume environment.
Why Apply
Hourly pay of £19 (circa 42-45 hours per week = approx £44.5k -47.4k).Potential to earn up to £50k with overtime.Sundays off.Christmas closure (20th December – 3rd January).Central City location.Large events and private dining – variety of work.
How to Apply If you are a Junior Sous Chef or strong Chef de Partie ready to step up, please send your CV to Olly at COREcruitment dot com....Read more...
Location: Brussels City Centre, BelgiumStart Date: As soon as possibleEmployment Type: Full-timeSalary: Competitive, based on experienceLanguages: English required; French and/or Dutch preferredI am seeking an exceptional Sushi Chef / Chef de Partie (CDP) to joinmy clients high-level Japanese restaurant in the heart of Brussels.This is an exciting opportunity for a skilled and passionate sushi professional to work in a prestigious, fast-paced environment, delivering world-class Japanese cuisine to a discerning clientele.The successful candidate will be responsible for preparing and presenting high-quality sushi and Japanese dishes, maintaining the highest standards of food safety and hygiene, and contributing to the overall excellence of our culinary operation.Key Responsibilities
Prepare and present a wide range of sushi, sashimi, nigiri, maki, and other Japanese specialties to the highest standards.Ensure exceptional quality, consistency, and presentation in all dishes.Work closely with the Head Chef and kitchen team to maintain menu standards and execute daily service.Manage sushi station setup, mise en place, and service flow during peak hours.Source, select, and handle premium-quality fish and ingredients with care and expertise.Maintain strict adherence to HACCP, food safety, and hygiene regulations.Monitor stock levels, minimise waste, and support cost-control initiatives.Train and mentor junior sushi chefs and kitchen assistants as required.Contribute to menu development, seasonal offerings, and special events.Uphold the restaurant's reputation for excellence through professionalism, attention to detail, and guest-focused service.
Candidate Profile
Proven experience as a Sushi Chef, Chef de Partie, or similar role in a high-end Japanese or fine-dining restaurant.Strong technical skills in sushi preparation, knife work, fish selection, and Japanese culinary techniques.Deep understanding of Japanese cuisine, ingredients, and presentation standards.Experience working in a fast-paced, high-volume, high-quality environment.Excellent knowledge of food safety, hygiene, and HACCP standards.Strong organisational skills, with the ability to manage multiple tasks under pressure.Team player with excellent communication skills and a professional attitude.Passionate about Japanese cuisine and committed to continuous learning and improvement.Fluent in English; French and/or Dutch language skills are a strong advantage.Availability to start as soon as possible.
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Prepare ingredients for service, following guidance from the Head Chef
Support food preparation across the kitchen team
Assist with cooking tasks during busy service periods
Maintain a clean workstation and follow food safety procedures
Help with stock rotation and basic kitchen organisation
Work as part of the kitchen team to deliver high‑quality dishes
Support plating and service during evening shifts
Follow daily direction from the Head Chef to build skills and confidence
Training:Commis Chef Level 2.Training Outcome:After completing the apprenticeship, you can progress into a Commis Chef role within the hotel. With experience, you may develop into positions such as Chef de Partie or Senior Chef as you continue to build your skills and confidence in a professional kitchen.Employer Description:Classic Lodges is a privately owned collection of eight distinctive hotels across the UK, each with its own character and history. Our teams create warm, memorable experiences for guests, whether welcoming them at reception, preparing rooms, or producing high‑quality food. We take pride in thoughtful hospitality and in supporting our people to grow, develop and bring every stay to life.Working Hours :You will work four days over seven. Typical shifts include 4.00pm to 9.00pm, covering food preparation and service. Working hours may vary depending on business needs.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Team working,Initiative,Patience,Physical fitness....Read more...
Your role will be developing your skills in the following areas:
Prepare food items in line with current legislation. Follow our recipe and presentation specifications, including portion control and waste management
Finish food items in line with our standards
Clean and maintain a safe and hygienic kitchen environment, including preparation, cooking and storage areas
Complete food safety management system documentation
Carry out stock checks and follow stock rotation systems
Operate and clean specialist kitchen equipment following safe handling procedures
Receive and check deliveries of food items, equipment and chemicals and store correctly
As part of team ensure dishes produced are of high quality, delivered on time and to the standard required
Contribute to our ongoing review of menus to improve our culinary offer
Training:Commis Chef Level 2.
The apprentice will attend college one day per week at HSDC South Downs Campus, Waterlooville, in the training kitchens. In addition, they will have visits to the workplace by our chef trainer to review the tasks they are doing there.Training Outcome:Successful completion of the apprenticeship could lead to a further role within the company and progression to the Chef de Partie Level 3 apprenticeship.Employer Description:A Family-fun Gastro Pub nestled in the tranquil hamlet of Liss Forest, offering a unique pub experience with its Hungarian inspired food.
Our menu celebrates classic pub favouries with a twist with a focus on fresh, locally sourced ingredients.
The Temple Inn is more than just a pub - it's the heart of the community and a place where everyone feels at home.Working Hours :Flexible hours but usually includes some weekends and evenings. Days off and hours may vary from week to week. Exact shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer care skills,Presentation skills,Team working....Read more...
Support the Head Chef and kitchen team with food preparation and cooking.
Prepare and cook dishes to company specifications using fresh ingredients.
Maintain high standards of food safety, hygiene and cleanliness.
Follow recipe cards and kitchen procedures.
Assist with stock rotation, storage and kitchen organisation.
Work closely with front of house and kitchen colleagues to deliver an excellent customer experience.
Ensure allergen procedures are followed at all times.
Complete daily preparation and cleaning duties.
Previous experience in a kitchen environment, food preparation, or hospitality is advantageous but not essential.Training:
Training will take place primarily in the workplace with regular coaching and support from the training provider.
Dedicated off-the-job training will be provided as part of the apprenticeship programme.
Functional Skills training in English and maths will be provided if required.
Programme duration approximately 12 months plus End Point Assessment.
Training Outcome:Progression to Chef de Partie or higher-level apprenticeship opportunities. Employer Description:Family-run since 1990, Manor Court blends genuine hospitality with relaxed comfort. Set between the Yorkshire coast and countryside, it’s a place to eat well, rest well, and feel at ease. We are a busy hospitality business committed to delivering great food and exceptional customer experiences. The successful apprentice will join an experienced kitchen team and receive hands-on training in all aspects of food preparation, cooking and kitchen operations. Working Hours :Shifts will include evenings, weekends and bank holidays. Typical shifts will be scheduled on a rota basis across seven days.Skills: Communication skills,Team working,Patience,Physical fitness,Passion for cooking,Reliable & Punctual,Keen to learn,Professional Appearance,Good work ethic....Read more...
Prepare and cook dishes to company standards, ensuring quality and consistency
Work collaboratively with the kitchen team to maintain smooth service during busy periods
Uphold hygiene, safety, and compliance standards at all times
Assist with stock control, ordering, and kitchen organisation
Support and mentor junior team members, helping them develop their skills
Training:Training will take place in the workplace at The Britannia, supported by regular one‑to‑one sessions with a HIT Training coach, plus online study.Training Outcome:On successful completion, apprentices can progress into a full‑time Commis Chef role at The Britannia, with opportunities to advance to Chef de Partie and further kitchen positions across Shepherd Neame’s pubs and hotels. There is also a clear route into permanent employment and wider career development within the company.Employer Description:Based in the medieval market town of Faversham in Kent, Shepherd Neame is an independent family business that has the distinction of being Britain’s oldest brewer. We can trace Shepherd Neame’s rich history back as far as 1698, and the history of brewing beer on our grounds in Faversham extends back even further. The company operates a fully integrated business model, encompassing brewing, hospitality, and retail. It produces a diverse range of award‑winning ales, lagers, and specialty beers, including well-known brands such as Spitfire, Bishops Finger, and Whitstable Bay, alongside licensed international lagers.
In addition to brewing, Shepherd Neame owns and operates an extensive estate of around 280–300 pubs, hotels, and inns, located primarily across London and the South East of England. These venues provide food, drink, and accommodation, forming the core of the company’s revenue through its retail pub and hotel operations.Working Hours :Shifts including evenings and weekends at The Britannia, Guildford.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Logical,Team working,Creative,Initiative,Patience,Physical fitness....Read more...
Service Support:
Assisting during lunch and dinner service: plating dishes, maintaining a clean section, communicating with the team, and working calmly under pressure.
Food Safety & Allergen Procedures:
Following EHO standards, completing cleaning routines, managing cross‑contamination risks, and learning professional allergen awareness.
Stock & Deliveries:
Helping with deliveries, checking quality, rotating stock, and keeping fridges and dry stores organised.
College Learning & Development:
Completing apprenticeship tasks, attending college days, building a skills portfolio, and receiving mentoring from experienced chefs.Training:During your apprenticeship, as a Commis Chef, you will receive structured, hands‑on training across all areas of a professional kitchen. You will learn by working alongside experienced chefs, gradually building confidence, speed and independence.
Training includes:
Foundational kitchen skills such as knife work, safe food handling, prep techniques, stock rotation and daily hygiene routines.
Cooking and service experience across hot, cold and garnish sections, including roasting, sautéing, frying, baking, making sauces and plating dishes during live service.
Professional kitchen organisation including section setup, cleaning schedules, allergen management, communication, teamwork and maintaining standards during busy periods.
Training is delivered in a supportive, calm environment with regular mentoring, feedback and opportunities to take on more responsibility as skills develop.Training Outcome:Progression Opportunities - Clear pathway to Chef de Partie roles for committed apprentices.Employer Description:No.5 Market Place is built on a simple idea: cook well, treat people kindly, and be part of the community we serve.
We believe:
Food should be exciting but accessibleHospitality should feel genuine, not scriptedKitchens should be calm, respectful places to learnRestaurants should contribute to their town, not just trade in it
You’ll see local artwork on our walls, regional producers on our menus, and familiar faces at the tables.
No.5 is a place to eat well, relax, and feel at home, whether you’re joining us for lunch, dinner with friends and family, or celebrating something special.Working Hours :Wednesday: 4.00pm - close (evening service)
Thursday: 4.00pm - close (evening service)
Friday: 4.00pm - close (evening service)
Saturday: 10.00am - 3.30pm (lunch service) and/or 4.00pm - close (evening service)
Sunday: 10.00am - 3.30pm (brunch / lunch service)Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Number skills,Logical,Team working,Creative,Initiative....Read more...
