Senior Chef de Partie – Italian Fine Dining – Mayfair 44-46k Take charge of a key section in one of London’s most prestigious Italian kitchens. For a solid, skilled CDP seeking stability, quality, and career growth.We are seeking a Senior Chef de Partie for an iconic Mayfair restaurant.This Senior Chef de Partie role involves running a main course or pasta section with precision, mentoring juniors, and upholding the impeccable standards of a world-famous brand.• Iconic, busy Mayfair destination (160 lunch, 300 dinner covers) • Classic Italian cooking using exceptional ingredients from Italy • Responsible section leadership and paperwork • Structured 48-hour week, no split shifts, respected break • Long-standing, professional brigade with a core of expertsThe successful Senior Chef de Partie will have significant experience in fine dining Italian restaurants, a strong, professional work ethic, and excellent section skills. A positive attitude is essential.Benefits for this Senior Chef de Partie role include a salary of £44,000 - £46,000, staff meals, and the chance to develop within a legendary group.This Senior Chef de Partie role offers real stability.Interested in this Senior Chef de Partie position? Apply today. Please send your CV to Olly at COREcruitment dot com....Read more...
Job Title: Demi Chef de Partie PastryOur client is a remarkable restaurant in the West end of London. This establishment features over 150 seats for lunch and dinner, seven days a week. The modern restaurant has become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting. If you would like to be part of London’s most talked about restaurants, get in touch!Demi Chef de Partie Pastry Benefits:
A fantastic salary package of £32,000. This is an amazing opportunity for a passionate Demi Chef de Partie Pastry to join a new opening in the heart of the West End.4 day working weekWorking under the tutelage of a Michelin starred head chef.Great pension schemes available.28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Demi Chef de Partie Pastry Requirements:
Given the nature and size of this establishment, the ideal Demi Chef de Partie Pastry will have prior experience in high-quality and large-volume restaurants or luxury hotels.The ideal candidate must have at least two years of experience working within professional kitchens.The successful Demi Chef de Partie Pastry must exhibit passion, enthusiasm, and reliability.We’re seeking a Pastry Chef who brings not only skill, but a genuinely positive attitude. Our kitchen thrives on a warm, family‑feel atmosphere, and it’s essential that anyone joining us contributes to and embraces this environment.....Read more...
Corus is hiring for a OTW Senior Chef de partie in Edinburgh.
7-12PM Mon-Fri
Responsibilities
Section Leadership: Managing and running a designated section (e.g., sauce, pastry, fish) and ensuring it is fully prepared for service.
Quality Control: Preparing, cooking, and presenting dishes to specific standards while maintaining portion control and recipe accuracy.
Mentorship: Supporting and guiding Junior Chefs de Partie, Commis Chefs, and apprentices to develop their skills.
Health &; Safety: Ensuring the section adheres to department standards of hygiene, health and safety, and food safety procedures.
Operational Support: Deputising for the Sous Chef or Head Chef during their absence and assisting with menu innovation.
Level 2 Food Safety Certificate.
If interested contact Madhu 07375920222
....Read more...
Food Preparation & Cooking:
Assist with basic food preparation (vegetable prep, sauces, stocks, mise en place)
Support chefs in cooking dishes according to recipes and standards
Learn and practise a range of cooking methods (grilling, roasting, frying, baking, etc.)
Follow instructions from senior chefs to ensure consistent presentation
Kitchen Operations Keep workstations clean, organised, and compliant with food safety rules
Assist with stock rotation, labelling, and storage of ingredients
Use kitchen equipment safely and correctly after training
Support the team during busy service periods
Food Safety & Compliance Maintain high standards of hygiene and cleanliness at all times
Follow HACCP procedures, allergen controls, and kitchen safety regulations
Complete mandatory food safety training as part of the apprenticeship
Learning & Development:
Attend scheduled apprenticeship training sessions and complete coursework
Work alongside experienced chefs to learn classical and contemporary techniques
Develop understanding of menu planning, costing, and dietary requirements
Apply new skills in a real working kitchen environment
Training:
Attendance at Milton Keynes College
Support from the employer for your learning, development and personal growth
Training Outcome:Upon successful completion of the apprenticeship, candidates may progress into:
Demi Chef de Partie
Chef de Partie
Specialist roles (pastry, bakery, butchery)
Further apprenticeships (e.g., Level 3 Chef de Partie or Level 4 Senior Chef)
Employer Description:The Paper Mill is a modern pub and restaurant on the banks of the Union Canal. Serving fresh food and real ales, the pub also hosts a number of events throughout the year - making it a fun but busy environment.Working Hours :To be discussed at interview.Skills: Drive to succeed,Good communicator,Excellent team player,Enjoy fast‑paced kitchen,Focused on detail,Passionate about cooking,Reliable & trustworthy....Read more...
Supporting senior chef.
Prepare ingredients.
Cook fresh ingredients using various different cooking methods & techniques.
Plating and presentation of food.
Training:Key Skills Learnt: Mastery of various knife skills, understanding food safety (HACCP) and allergen procedures, and basic kitchen finance like costing and waste management.
Evaluation: The apprenticeship concludes with an End Point Assessment (EPA), which includes a multiple-choice exam, a practical culinary challenge, and a professional discussion based on a portfolio of your work. Training Outcome:Standard Career Progression Path
Chef de Partie (Station Chef)
Timeframe: Usually achieved after 1–3 years as a Commis Chef.Responsibility: Manages a specific section (e.g., sauces, fish, grill, or pastry) and supervises junior staff.
Further Training: May progress to a Level 3 Chef de Partie or Senior Production Chef apprenticeship.
Sous Chef (Deputy Chef)
Timeframe: Typically reached after 4–8 years in the kitchen.Responsibility: Second-in-command; manages daily operations, menu planning, and inventory while standing in for the Head Chef.
Head Chef (Chef de Cuisine)
Timeframe: Reached after 9–10+ years of total experience.Responsibility: Ultimate authority in the kitchen, responsible for staff management, budgeting, and overall culinary vision.
Executive ChefResponsibility: Managerial role often overseeing multiple outlets or a large establishment's commercial decisions; focusses less on hands-on cooking Employer Description:Terrace Park Cafe and Kitchen-terraceparkcafe.co.uk
is with a view of the park from one of our many large windows or from the elevated terrace, you are welcome to enjoy delicious coffee or something to eat from our menu or bakery and deli counter. We offer breakfast and brunch as well as main meals and a children’s menu.
Smoke bbq kitchen- smokebbqkitchen.co.uk
We’re an Independent family run BBQ Restaurant and Smokehouse and we are all about great welcoming service and good food. We low’n slow smoke all our meats onsite and finish them off on our lumpwood charcoal barbecue for that extra crispiness and flavour.Working Hours :Evenings and weekends. Days and times to be confirmed.Skills: Communication skills,Organisation skills,Presentation skills,Team working,Initiative,Physical fitness....Read more...
We’re recruiting a Chef de Partie to join a highly regarded, premium event catering company delivering exceptional fine dining to some of London’s most iconic venues. This Chef De Partie role offers an opportunity to cook beautiful, refined food at the highest level, work alongside serious professionals, and be part of events people remember for a lifetime.The role is predominantly Monday to Friday, 8am–5pm, giving you the structure and work–life balance that’s rare in high-end kitchens. During peak periods, you’ll support evening and occasional weekend events across London and the South-East - all paid as overtime.The offer
£30,000–£35,000 per yearPaid overtime on all eventsEstimated £8,000–£10,000 additional earnings annuallyPredominantly Monday to Friday scheduleLate-night taxis provided when requiredSupportive, ambitious and genuinely foodie kitchen cultureExposure to some of London’s most prestigious venues
The role
Work closely with a talented senior team producing high-end event foodDeliver refined, detail-driven dishes across luxury London venuesTake ownership of your section and selected eventsMaintain exceptional standards of quality, consistency and presentation.Operate between a professional central production kitchen and live event environments
The food
Luxury event catering at the highest levelFine-dining menus built around premium, seasonal produceCanapés, bowl food, plated dining and bespoke tasting menusDetail-driven, creative and beautifully executed food
The Chef De Partie
At least 2 years’ experience in high-end restaurants, luxury catering or events.A genuine passion for food, presentation and premium ingredients.Excellent commitment and longevity within previous 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...
Breakfast Chef – Monday to Friday 36.4k Central LondonA rare weekday only breakfast role in a celebrated, sustainably driven restaurant.Job Title: Senior Breakfast Chef / Chef de Partie Cuisine: Modern British, sustainable produce Brigade: Small, quality-focused team Location: Central London Hours: 6am – 2pm, Monday to Friday onlyWe are recruiting exclusively for a prestigious and award winning Central London restaurant group. This is a standalone breakfast kitchen within a beautiful, critically acclaimed site that has quickly become a destination for thoughtful, ingredient led cooking.The Role: • Leading the breakfast service in a sleek, modern a la carte environment • Managing a small team of three, ensuring consistency and calm under pressure • Ordering, prep, service and maintaining impeccable standards • Straight shifts, no evenings, no weekends, no split rota • Currently serving up to 60 covers, with plans to grow the offeringThe Ideal Candidate: • Experienced Chef de Partie or Senior CDP, comfortable running your own section • Background in modern British, seasonal or sustainable led kitchens • Strong understanding of fresh produce, eggs, and brunch style cooking • Organised, reliable, and able to lead by example • Looking for genuine work life balance without compromising on qualityWhy Apply: • £36,400 basic, straight shifts Monday to Friday only • Work in a six month old site that has already won awards • Part of an established, growing group with stability and resource • Creative input as the breakfast offer expands • High quality produce, ethical sourcing, and a beautiful settingAPPLY TODAY Send your CV to Olly at COREcruitment dot com....Read more...
Junior Sous Chef
Location: Bishop Castle Salary: £30,000 - £34,000, dependent on experience + tips + performance bonus Hours: Full-time, permanent
We are seeking a talented and motivated Junior Sous Chef to join the kitchen team of a well-established, independent hotel restaurant. This is an excellent opportunity for a strong Chef de Partie ready to step up, or an existing Junior Sous Chef looking to further develop within a supportive and professionally run kitchen.
The Role
Working closely with the Head Chef and Sous Chef, you will play a key part in the day-to-day running of the kitchen, ensuring consistently high standards while supporting and developing the wider team.
Key responsibilities include:
Supporting senior chefs across all aspects of kitchen operations
Assisting in leading, motivating and developing the brigade
Maintaining excellent food quality, consistency and presentation
Supporting stock control, ordering and minimising waste
Ensuring full compliance with food safety, hygiene and health & safety standards
About You
Previous experience as a Chef de Partie or Junior Sous Chef
A genuine passion for fresh, seasonal ingredients
Calm, organised and reliable under pressure
A positive team player with strong communication skills
Ambitious and keen to progress your career
What’s on Offer
Competitive salary dependent on experience
Tips and performance-related bonus
A supportive and professional working environment
Genuine opportunities for career progression
Staff meals and additional benefits
A strong focus on work–life balance
If you are enthusiastic, hardworking and take pride in delivering quality food, we would be delighted to hear from you. This is a fantastic venue so apply today!
By applying for this role, you are consenting for C2 Recruitment to hold and process your data in compliance with the General Data Protection Regulations.
To view other great vacancies at C2 Recruitment, please visit our website or call us for a confidential chat about upcoming opportunities in:
Buying & Merchandising and Ecommerce | Charity & Non Profit | Design, Technical, Wholesale & Production | Finance | HR & Talent | H&S & Compliance | Hospitality, Catering & Leisure | Marketing, Digital & Technology | Office & Administration | Property & Centre Management | Retail, Trade and Luxury Operations | Senior Appointments & Executive | Sales & FMCG | Supply Chain & Logistics & Warehouse | Manufacturing & Engineering
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Job Title: Prep Chef H&C Solutions is excited to announce the opportunity for the position of Chef de Partie to work in a luxury wellness and lifestyle café operation in the heart of Mayfair. The café is linked to one of London’s finest gyms and wellbeing centres and the café is led by an award-winning chef, doctors and nutritionists. Prep Chef Benefits:
A fantastic salary package of £37,000 - £38,000You will only work 45 hours per week.DAY TIME HOURS – at least 1 day off on the weekend!Meals and uniform provided whilst on duty.Generous pension schemes.Company referral schemes up to £1500.Discount when dining within the group.Employee of the month awards.
Prep Chef Requirements:
We are looking for a passionate Prep Chef with a stable employment history working in professional kitchens.A chef who is well organised, a great team player and happy working in a busy environment. A self-motivated chef who can follow prep lists and be happy to work alone at times.The ideal chef will have at least 2-3 years’ experience.....Read more...
Prepare ingredients for service
Assist with cooking and plating dishes
Maintain kitchen cleanliness and wash up
Follow food safety, hygiene and H&S procedures
Receive and rotate stock correctly
Keep basic kitchen records as required
Support food service during busy periods
Assist with simple front‑of‑house tasks when needed
Work as part of the kitchen team and follow chef instructions
Training:Commis Chef Level 2.Training Outcome:On completion, apprentices could progress into a full Commis Chef role, with opportunities to develop into Chef de Partie, Sous Chef or other catering positions within Hampshire County Council’s hospitality and events teams.Employer Description:Hampshire County Council is one of the largest local authorities in the UK, providing a wide range of public services across the county. Their catering and hospitality teams support country parks, visitor centres and event venues, delivering high‑quality food and service for residents and visitors.Working Hours :29.6 hours per week over a 7‑day rota. Mainly daytime hours with some evening and weekend work for events. Exact working days and hours TBC.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative,Initiative,Physical fitness....Read more...
Sous ChefHands-on Sous Chef role in a fast-paced, produce-led kitchen focused on live fire cooking.Job Role: Sous ChefCuisine: Live fire, seasonal, produce-drivenLocation: LondonSalary: £40,000–£50,000A leading London restaurant is seeking an experienced Sous Chef to support the Head Chef in running a high-volume, quality-focused kitchen. This Sous Chef role suits someone confident on service, strong with people management, and comfortable working with open fire and seasonal menus.The Sous Chef will be central to service delivery, team development, and maintaining standards across all sections.The Restaurant:
Modern live-fire cooking at the heart of the menuSeasonal produce with a strong focus on flavour and techniqueOpen kitchen environment with high service standardsBusy, energetic operation with a strong reputationWell-structured brigade and clear leadership team
The Ideal Sous Chef:
Proven experience as a Sous Chef or strong Senior Chef de PartieConfident running busy services and leading from the passStrong understanding of fresh, seasonal produceExperience training and motivating junior chefsOrganised, calm, and consistent under pressure
Why Apply for this Sous Chef role:
£40,000–£50,000 salary depending on experienceHigh-profile kitchen that strengthens your CVHands-on leadership role with real responsibilityCareer progression within a respected restaurant groupStructured kitchen with clear systems and support
Sound like the right move?Apply now.....Read more...
Chef de Partie , Soho, LondonA modern British restaurant and bar in Soho is looking for a Chef de Partie to join a friendly team of chefs.You will work with top-quality British produce and cook seasonal dishes focused on freshness and creativity.The restaurant offers lunch and dinner service.Role details
Modern British, seasonal menuFresh food and scratch cookingElevated dining environmentTeam of around 6 people on shiftShifts between 10:00 and 22:00Paid for every minute you work
Pay
£16.50 per hour32-hour contract + Paid overtime
Benefits
£450 gross refer-a-friend scheme (unlimited referrals)50% discount on food and drink onsiteReward and discounts platformSmartTech and Cycle to Work schemesExcellent staff food on shiftGreat local business partnership discountsOngoing training and career developmentRegular hands-on training sessions and supplier visitsThe chance to work with superb ingredients and high-quality raw materials
What you need
Strong background as a CDPAt least 1 to 2 years in your current or most recent CDP positionStrong experience with fresh food and scratch cookingExperience working in a kitchen with an elevated level of dining
....Read more...
Prep ingredients, equipment and workstations across all kitchen sections, ensuring all assigned food items are ready in advance of service and meet required safety standards of quality, freshness and quantity
Measure, portion and prepare ingredients accurately to recipe managers guidance
Assist wih receiving and rotating deliveried in line with FIFO procedures, maintaining cleanliness and organisation of all assigned areas including refrigerators, freezers and prep spaces
Report any malfuntioning equipment or maintenance needs to senior chefs
Assist during service by producing food to specification, recipe and presentation standards
Monitor freshness and suitability of ingredients used, ensuring correct storage and handling throughout service
Communicate prompty with senior chefs about any operational issues, shortages or delays
Help ensure the smooth running of the section, including stepping in during a demi chef de partie's absence when required
Apply strict portion control to minimise waste and maintain cost control standards
Maintain high levels of hygiene, cleanliness and organisation during busy periods
Training:
Training takes place at your work with one of Umbrella Trainings Skills coaches, or online via teams call
Training is once per month
Training Outcome:Progress onto a level 3 chef de partie qualification.Employer Description:From independent restaurants and bars to cafes in cultural or historic venues, our craft and passion develop go-to destinations. We apply high-street thinking to commercial retail spaces with a bespoke approach to every opportunity. Green & Fortune collaborate with our partners to make one-of-a-kind locations.Working Hours :Monday to Friday.
Earliest start is 7.00am and latest finish will be 6.00pm.
35-40 hours per week.Skills: Attention to detail,Organisation skills,Team working,Physical fitness,Basic knife skills,Basic awareness of food safety....Read more...
Job Title: Junior Sous Pastry ChefOur client is a remarkable restaurant in the West end of London. This establishment features over 150 seats for lunch and dinner, seven days a week. The modern restaurant has become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting. If you would like to be part of London’s most talked about restaurants, get in touch!Junior Sous Pastry Chef Benefits:
A fantastic salary package of £42,000. 48 hours per week Working under the tutelage of a Michelin starred head chef.Great pension schemes available.Great opportunity to progress 28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Junior Sous Pastry Chef Requirements:
Given the nature and size of this establishment, the ideal Junior Chef de Partie Pastry will have prior experience in high-quality and large-volume restaurants or luxury hotels. You must be able to work under pressure.The successful Junior Sous Pastry chef must exhibit passion, enthusiasm, and reliability.We’re seeking a Pastry Chef who brings not only skill, but a genuinely positive attitude. Our kitchen thrives on a warm, family‑feel atmosphere, and it’s essential that anyone joining us contributes to and embraces this environment.....Read more...
Prepare and cook dishes to agreed recipes and quality standards
Support senior chefs during service across multiple kitchen sections
Maintain excellent food hygiene, health and safety standards
Assist with food prep, stock rotation and deliveries
Help minimise waste and maintain portion control
Keep the kitchen clean, organised and safe
Work as part of a close-knit, fast-paced kitchen team
Training:
Study the Level 2 Commis Chef Apprenticeship with South Hampshire College Group
Attend college on a day-release basis
Learn on the job with guidance from experienced chefs
Complete off-the-job training, assessments and a work-based portfolio
Receive regular support from a dedicated apprenticeship trainer
Complete an end-point assessment to achieve your qualification
Training Outcome:Successful completion of the apprenticeship can lead to progression within the kitchen, including roles such as Commis Chef or Chef de Partie, and a long-term career in hospitality.Employer Description:Greens Bar & Kitchen, a home from home in the heart of Winchester.
We offer dishes created and cooked with care, using the best, locally-sourced ingredients.
From easy going brunch to hearty mains, each dish is thoughtfully prepared by our skilled chefs.
Whether you’re a fan of classic favourites or eager to try something new, our menu aims to please. Working Hours :You will work shifts between Monday to Sunday with days off factored into the week. Times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Genuine interest in food,Strong work ethic....Read more...
Assist senior chefs with basic food preparation, such as chopping vegetables, preparing ingredients, and plating dishes
Learn and apply correct cooking techniques under supervision, following recipes and quality standards
Maintain cleanliness and organisation of kitchen work areas, equipment, and utensils
Follow strict food hygiene, safety, and allergen control procedures at all times
Support the team in receiving, checking, and storing deliveries in line with stock rotation practices
Participate in training sessions to develop culinary knowledge, kitchen skills, and time management
Training:
As part of the apprenticeship, you will be required to attend Sheffield College, City Campus once per week
Training Outcome:
Upon successful completion of the apprenticeship this may lead to development to Chef De Partie
Employer Description:Fischer’s Baslow Hall is an award-winning 3 AA Rosette, Michelin Guide reccomended restaurant and 4 AA Red Star hotel with 11 bedrooms, set in a stunning country house on the edge of the Peak District. Known for our seasonally inspired menus and impeccable service, we pride ourselves on using the finest locally sourced ingredients, many from our own kitchen garden. Our talented kitchen team overseen by Head Chef John Shuttleworth works with precision, creativity, and passion to deliver exceptional, seasonally led dishes that delight our guests. Joining Fischer’s means becoming part of a supportive, professional environment where you can learn, be creative and develop your culinary career in a truly inspiring setting.Working Hours :This role will be on a rota basis including some weekends.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Patience....Read more...
This role is based at Normandy Barracks (DST Leconfield) in Leconfield, Beverley, where the kitchen team delivers high‑quality food services within Aramark’s Government Services division. The Chef will prepare, cook and present food to agreed standards, ensuring compliance with all legislative, client and company requirements. Working as part of a busy kitchen team, the role contributes directly to service quality, operational efficiency and the overall customer experience.
Duties include:
• Prepare, cook and present food to specification• Support daily service, ensuring counters remain replenished• Complete mise‑en‑place for the following day• Assist with cleaning and maintaining kitchen areas and equipment• Follow all food safety, hygiene and company procedures• Respond to customer needs and support ad hoc service requests• Work collaboratively with the kitchen team to deliver smooth, efficient serviceTraining Outcome:While progression is not guaranteed, Aramark regularly develops team members who show commitment and strong performance. The apprenticeship will give you strong kitchen and food production skills that can support future roles within Aramark or elsewhere in the hospitality industry. Depending on business needs, there may be opportunities to progress into roles such as Commis Chef or Chef de Partie, and with experience, potentially into supervisory kitchen positions. The Level 2 qualification also provides a natural pathway into further training such as Production Chef Level 3, Senior Culinary roles, or other specialist catering qualifications.Employer Description:Aramark are a leading food service partner working with organisations across a range of market sectors in the UK. We know that great food is important to everybody and at Aramark their teams share a passion for hospitality, delivering great things for our people, partners and communities.Working Hours :Exact shift pattern to be confirmed by the employer.Skills: Customer care skills,Team working,Learner of new skills,Driven by new challenges....Read more...
Sous Chef – New Opening – Modern Restaurant Group – London45k base salary Support the launch of a flagship site and accelerate your career within an award-winning, expanding group.I am delighted to partner with a highly respected, multi-site restaurant group to appoint a Sous Chef for their exciting new opening in central London. This is a critical Sous Chef role offering a clear path to Head Chef within a people-focused business renowned for its vibrant atmosphere and exceptional fresh food.The Group & The Sous Chef Role:
An award-winning modern restaurant group with a Bib Gourmand standard for quality.Currently operating 4 successful London sites, with 3 new openings planned this year.The Sous Chef will be the right hand to the Head Chef in launching a new flagship restaurant.Responsibility for hands-on section leadership, daily kitchen operations, and team development.A focus on executing simple, high-quality dishes that showcase outstanding ingredients.
The Ideal Sous Chef Candidate:
Proven experience as a Sous Chef or a strong Chef de Partie in high-quality, fresh food environments.A background in recognised, quality-driven restaurants is a significant advantage.Strong leadership skills with a passion for supporting and mentoring junior team members.Experience with new restaurant openings or high-volume kitchens is highly desirable.Commercially aware, with excellent understanding of stock control and kitchen systems.A collaborative, energetic team player with a positive attitude, committed to a sustainable chef lifestyle.
Why Apply For This Sous Chef Role?
Excellent salary of £45,000 plus a significant monthly tronc.A sensible 45-48 hour working week, promoting a true work-life balance.Direct creative input and collaboration on new menus.A clear and fast progression path to Head Chef as the group expands from 4 to 7 sites.A structured, supportive environment known for minimal chef turnover and internal promotion.
Sound like you? This Sous Chef position is interviewing now.To apply for this Sous Chef role, please send your CV to Olly at COREcruitment dot com.....Read more...
The apprentice will be part of the kitchen team, learning how a professional restaurant operates day‑to‑day.
Training will combine hands‑on cooking, food preparation, and structured learning time, with responsibilities increasing as skills develop.
Typical tasks include:
Preparing ingredients, basic dishes and mise en place across different kitchen sections
Assisting chefs during service, plating dishes and maintaining high presentation standards
Learning core cooking techniques such as knife skills, sauces, stocks, grilling, frying and baking
Following food‑safety, hygiene and allergen procedures to maintain a safe working environment
Supporting general kitchen operations, including cleaning, organising equipment and managing stock rotation
Training:
The apprentice will work towards the Level 2 Commis Chef Apprenticeship, delivered through Coastland College
This includes structured off‑the‑job learning alongside practical experience in the restaurant kitchen, covering cooking methods, food preparation, nutrition, allergens, kitchen operations and professional standards
On completion, the apprentice will achieve a Commis Chef apprenticeship certifiacte, recognised across the hospitality industry and providing a strong foundation for future progression into chef de partie roles and beyond
Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Employer Description:Rise Café Bar is a modern, vibrant café‑bar located in the heart of West Bay, Dorset, set right on the water where the River Brit meets the harbour. We serve “good mood food” all day, from breakfast through to evening service, alongside craft beers, cocktails and a relaxed, welcoming atmosphere. Our location on the little island just over thebridge makes us a popular spot for locals, visitors and holidaymakers alike.
The kitchen team works across a varied menu with fresh, seasonal dishes, giving apprentices the chance to learn a wide range of skills in a busy, professional environment. As part of a growing hospitality group, we offer a supportive place to learn, develop confidence and build a long‑term career in the industry. Apprentices at Rise Café Bar become part of a friendly, motivated team that values quality, consistency and a genuine passion for great food.Working Hours :Shifts spread across 7 days depending on production needs). Plus 1 day per week at college.
Shift pattern/timings to be agreed with the employer and may be subject to change depending on events.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative....Read more...
Sous Chef — DorsetThis is a great role for a Senior CDP or Junior Sous Chef from a fine dining background who wants to work with some of the best produce in the UK and step away from the hustle and bustle of big city life.You will join a small country hotel surrounded by rolling countryside, with seventeen thoughtfully designed rooms and a calm, intimate atmosphere. Guests come for the food as much as the setting. The kitchen is the centre of the experience. You will cook with produce that is local, seasonal, and often grown on the grounds. The menu changes with the landscape. Quality comes first.You will enjoy this role if you care about flavour, provenance, and simple ingredients treated with respect.What you will do
Lead the daily kitchen operation and run smooth servicesStep in for the Head Chef when neededCook refined evening dishes and relaxed daytime platesManage prep and kitchen organisationKeep the team focused and steady during busy periodsSupport and mentor a team of around ten chefs
What you bring
Proven Sous Chef/Junior Sous chef/Senior Chef de Partie experience at a similar standardA calm and structured way of workingStrong understanding of both fine dining and informal serviceClear knowledge of systems, costings, and prep planningConfidence to lead from the front and set high standardsA team-first attitude and comfort interacting with guests
The details
Salary: £42,000 to £50,000 depending on experienceBonus scheme targeting around ten percent plus service chargeFull driving licence required due to the rural setting
If you want to work with exceptional British produce and cook in a place that values craft over volume, you can apply here: https://loumacountryhotel.co.uk/ ....Read more...
