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: Chef de PartieWe have a fantastic opportunity to work directly within an independent chef/patron who is an incredibly talented mentor. Together with his phenomenal Head Chef, they have over a decades worth of experience in Michelin Restaurants. They have puts their heads together to create a unique Mediterranean restaurant creating cutting edge dishes. The restaurant oozes style and elegance. Every fixture/furniture within the restaurant, bar and private dining room are hand-picked, creating a unique dining experience their guests.Chef de Partie benefits:
£42,000 per annum – working 4 days onMediterranean cuisine – Lunch and Dinner operation (small menu – weekly changing)Professional team of 25 chefsLondon BridgeAveraging 100 covers for lunch and 150+ for dinner
Chef de Partie requirements:
A passionate, reliable and competent Chef de Partie who is eager to learn and develop within a foodie professional kitchen.A Chef de Partie with a strong foundation having training within reputable kitchens.The ideal Chef de Partie will looking for a role where they can learn more about different cooking techniques, using a variety of European ingredients.A keen communicator, someone who can take instructions and works well with other chefs in the kitchen team.....Read more...
Job Title: Senior Chef de Partie PastryThis presents a remarkable opportunity to work at a multi-award-winning sports centre and members' club located in West London. The club boasts state-of-the-art facilities, health centres, and a restaurant. The club provides a variety of food and beverage options, including a café, health club bars, and a signature restaurant.Senior Chef de Partie Pastry Benefits:
Starting salary of £39,500Overtime paid at £25 per hour45 hours per week.Hourly paid overtimeGenerous pension schemesFree staff meals whilst on dutyFree onsite parkingUse of the pools, gyms, golf course and other sporting facilitiesAccommodation available on site!
Senior Chef de Partie Pastry Requirements:
We are in search of a skilled, dependable, and seasoned Chef de Partie Pastry who is creative and able to work in a small pastry team.The perfect candidate will possess an extensive knowledge of all health and safety protocols within the kitchen.We require a Chef de Partie pastry who holds an NVQ level 3 qualification or its equivalent.The ideal pastry chef de partie will be happy to help in the main kitchen during busy times.....Read more...
Job Title: Pastry Chef de PartieH&C Solutions are delighted to be supporting a beautifully designed luxury lifestyle hotel opening in central London in summer 2025. This independent property blends contemporary elegance with a warm neighbourhood feel, offering guests refined yet comforting dining experiences across its restaurants, terrace, and private dining spaces.They are seeking a talented Pastry Chef de Partie to join the opening pastry team. The role focuses on modern European pastry, seasonal flavours, and beautifully executed desserts, pastries, and afternoon‑style offerings that reflect the hotel’s understated, ingredient‑led identity.Pastry Chef de Partie Benefits:
£17.53 per hour45‑hour contractOpportunities for long‑term growth within a high‑profile openingWork alongside an inspiring senior pastry team known for creativity, precision, and craftsmanshipPension and additional benefits
Pastry Chef de Partie Requirements:
Previous experience as a Pastry Chef de Partie within quality‑driven or award‑winning kitchensStrong technical skills across pastry, desserts, and bakery, with a passion for seasonality and refined presentationA positive, collaborative attitude and the ability to thrive in a new‑opening environmentIdeal for a pastry professional excited to help shape the identity of a distinctive new London hotel with a strong culinary vision....Read more...
Job Title: Senior Chef de Partie Location: St. Julian’s, Malta Salary: €1,600 – €1,700 gross per month + service charge + accommodationAre you a Senior Chef de Partie who is open to relocating to Malta? We’d love to hear from you!This is a fantastic opportunity to join a highly successful and reputable hotel group with exciting future plans. They are looking for a Senior Chef de Partie for one of their locations in Malta. If you are talented, skilled, and motivated, with a passion for international cuisine, this is the ideal role for you. Please note that applicants must have the legal right to live and work in the EU.Who are you?
Experienced in fine dining or with all-round culinary expertiseEnjoy working in a harmonious environment with an international teamAmbitious, hardworking, and fluent in EnglishAble to perform well under pressureOrganized and always adheres to HACCP standards
What will you do?
Prepare, cook, and present high-quality dishes to delight guestsOversee kitchen and food safety maintenanceDemonstrate creativity in dishes, guided by the executive chefPrepare classic French dishes with international influencesApply HACCP rules consistently in the kitchen
Perks:
Competitive salary + service chargeAccommodation providedWork in an international team
Job Title: Senior Chef de Partie Location: St. Julian’s, Malta Salary: €1,600 – €1,700 gross per month + service charge + accommodationAre you interested?If you’d like more information about the role, please apply or send your CV to luizas@corecruitment.comGet social……. http://www.corecruitment.com/ https://www.facebook.com/COREcruitmentDOTcom/ Tweet us @COREcruitment....Read more...
We’re recruiting three Chef de Partie positions to join a leading Higher Education Contract Catering operation in London. This is a fantastic opportunity to work within a large, fast-paced university campus, delivering fresh, high-quality food across retail, restaurant and high-volume hospitality.We are specifically looking for:
Chef de Partie – SauceChef de Partie – Brasserie Restaurant & HospitalityPastry Chef de Partie
This is a brilliant opportunity for chefs with contract catering experience who are looking for a structured environment, strong team culture and a role with genuine variety across a dynamic campus setting.The offer
Up to £36,000 per yearPredominantly Monday to Friday working (approx. 70%)Morning or Evening Shift patterns between 7:00am – 8:00pmStrong work–life balance within a structured rotaPaid overtime / time off in lieu (site dependent)Highly regarded contract catering operation with progression opportunities
The operation & food
Large-scale - Catering for approx. 2,500 students + 500 staff250 residential students requiring extended food provision7-day operation with year-round service (Closed during Christmas)Multiple food outlets including Grab & Go, Restaurant & EventsModern, market-led food offer competing with local London food sceneFresh, in-house production across all areas
The role
Work within a brigade of 14 chefs delivering across multiple outletsDepending on position: → Sauce CDP: focus on hot kitchen execution, sauces, and main service → Brasserie CDP: support restaurant & high-end hospitality delivery → Pastry CDP: lead desserts, baking and pastry production for retail & eventsDeliver high-quality food across breakfast, lunch, dinner and eventsSupport high-volume service periods, especially peak months (June & July)Ensure food safety, allergen compliance and kitchen standards are metContribute to a positive, organised and team-driven kitchen environment
About You
Experience within contract catering or large-scale food service (education, B&I, events).Confident working in high-volume, fresh food environments.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...
Senior Chef de Partie Kensington, London Monday to Friday | Breakfast and Lunch Only £16.50 to £17.00 per hourWe are looking for a strong Senior Chef de Partie to join an exciting pre-opening project in Kensington.This is a brilliant opportunity for a chef who wants more than just a service role. You will work closely with the Head Chef from the early stages, helping to shape the kitchen, build solid systems and processes, and play a key part in bringing the operation to life.The food focus is fresh, healthy Mediterranean-style cuisine, with a strong emphasis on quality ingredients, clean presentation, and well-executed dishes.This role is ideal for someone who is organised, proactive, and ready to step up. There is a clear path to progress into a Sous Chef position once the site is fully open.What the role offers
Monday to Friday scheduleBreakfast and lunch service onlyEarly starts from 7:00amCompetitive pay of £16.50 to £17.00 per hourGenuine progression to Sous ChefThe chance to be part of an exciting pre-opening journey
What we are looking for
A strong Senior Chef de Partie with solid all-round kitchen experienceSomeone confident working closely with a Head ChefExcellent communication skillsStrong understanding of systems, structure, and kitchen processesA chef who enjoys being involved in the bigger picture, not just serviceA positive, hands-on approach and a real interest in progression
If you are a Senior CDP looking for a fresh challenge, better work-life balance, and the chance to grow into a Sous Chef role, this could be a great next step.Send me your CV if you would like to hear more.....Read more...
Chef de Partie - Luxury Events & Production - London - £35,000 + OvertimeWe’re recruiting a Chef de Partie to join a highly regarded events business delivering fine-dining level food across some of London’s most prestigious venues.This is a structured role combining production kitchen prep and live events, offering the chance to cook high-quality food while maintaining a strong work–life balanceThe Offer
£30,000–£35,000 salaryPaid overtime on all eventsEstimated £8,000–£10,000 additional annual earningsPredominantly Monday to Friday, 8am–5pmLate-night taxis provided when requiredSupportive, ambitious and food-led kitchen cultureExposure to high-profile venues and events
The Operation
Premium events and luxury catering business.Delivery across high-end London venues.Combination of central production kitchen and on-site events.Professional, well-structured kitchen environment.
The Food
Fine-dining standard event catering.Seasonal, premium ingredients.Canapés, bowl food, plated dining and tasting menus.Strong focus on detail, presentation and consistency.
The Role
Work closely with a strong senior team across production and events.Deliver high-quality food across a range of service styles.Take ownership of your section and support selected events.Maintain standards across quality, consistency and presentation.Operate across both kitchen prep and live event environments.
About You
Minimum 2 years’ experience in high-end restaurants, luxury catering or events.Strong foundation in classical cooking and presentation.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 – Higher Education Contract Catering – Up to £36,000
We’re recruiting a Pastry Chef de Partie to join a leading Higher Education Contract Catering operation in London. This is a fantastic opportunity to work within a large, fast-paced university campus, delivering fresh, high-quality pastry across retail, restaurant and high-volume hospitality.This is a brilliant opportunity for a pastry chef with contract catering experience who is looking for a structured environment, strong team culture and a role with genuine variety across a dynamic campus setting.The offer
Up to £36,000 per year.Predominantly Monday to Friday working (approx. 70%).6.30AM - 7AM to 3PM - 4PM each day.Strong work–life balance within a structured rota.Paid overtime / time off in lieu (site dependent).Highly regarded contract catering operation with progression opportunities.
The Operation & Food
Large-scale operation – Catering for approx. 2,500 students + 500 staff.250 residential students requiring extended food provision.7-day operation with year-round service (Closed during Christmas).Multiple food outlets including Grab & Go, Restaurant & Events.Modern, market-led food offer competing with the London food scene.Fresh, in-house pastry production across all areas.
The Role
Deliver desserts, cakes, baked goods and pastry for retail, restaurant and events.Ensure all pastry is produced fresh, visually appealing and consistent at scale.Support service across breakfast, lunch, dinner and hospitality events.Manage prep, organisation and timely delivery for high-volume service periods.Maintain high standards of food safety, allergen compliance and presentation.Contribute to a positive, organised and team-driven kitchen environment.
About You
Experience as a Pastry Chef De Partie. Strong pastry background with the ability to deliver quality at volumeReliable, 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.
....Read more...
Duties will include:
Managing food orders
Demonstrating basic knife skills
Preparing a range of food types
Complying with health and safety in relation to food preparation
Working both within a team and independently during service
Managing, stocking and rotating larders
Maintaining cleanliness within the kitchen
Training:
You will be working towards a Level 2 Commis Chef apprenticeship standard
You will receive on and off-the-job training and support from an assessor and an apprenticeship advisor
You will be required to attend Cornwall College St Austell one day per week as part of the apprenticeship training
Training Outcome:
Opportunities may be available to progress to a Chef de Partie role
Following successful completion of this apprenticeship, you may be offered a permanent position
Employer Description:At the Manor House Inn we are open 7 days a week, serving food 6 days a week, Tuesday to Saturday at both lunch time and in the evenings, plus a Sunday carvery every Sunday lunchtime from 12-3.
Our head chef, Joss, has over 15 years experience and has worked his from kitchen porter to head chef and owner. Joss prides himself on making everything from scratch, even condiments such as mayonnaise.
Our menu is a mixture of pub classics and modern interpretations of dishes from all around the world. The menu is available as both inhouse and takeaway options.Working Hours :Shifts will vary, Tuesday to Saturday between 10am to 2.30pm, 5pm to 10pm. Sunday, 10am to 5pm. Up to 35 hours per week.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
Assist in the preparation, cooking, and presentation of food to high standards
Follow instructions from senior chefs while learning different cooking techniques
Ensure all food is stored, handled, and prepared according to food safety guidelines
Maintain cleanliness and organisation of kitchen areas in line with health and safety regulations
Support with stock rotation, deliveries, and general kitchen duties
Learn how to work effectively as part of a team and contribute to a positive kitchen environment
Training:
The apprentice will attend college one day per week term time at South Downs Campus where they will do 4 hours in the training kitchen and 2 hours theory
They will also do learning in the workplace with their assigned mentor
Training Outcome:
After successful completion of the Level 2, there may be an opportunity to progress to the Level 3 Chef de Partie apprenticeship
Employer Description:A charming English country pub nestled in Steep, a Hampshire village, in the heart of the South Downs National Park. We pride ourselves on offering our guests an authentic English pub experience, complete with a cosy atmosphere, friendly service, and local produce.Working Hours :The apprentice will work various shifts which can include weekends and evenings, to be confirmed.Skills: Communication skills,Organisation skills,Team working,Desire to learn,Strong work ethic,Good time management skills....Read more...
Job Title: Sous ChefLocation: Saint Julian's, MaltaSalary: €1,900 – €2,900 gross per month + service charge + accommodationI am looking for a Sous Chef to join the kitchen team of a fine dining restaurant within the portfolio of an established hospitality group in Malta. The group is known for operating premium dining concepts with a strong emphasis on quality, creativity, and consistency.We are looking for a talented and motivated Sous Chef with a strong background in high-end kitchens. The successful candidate will play a key role in supporting the Head Chef in delivering exceptional dishes, maintaining the highest culinary standards, and ensuring smooth kitchen operations. Experience within fine dining or similarly high-level environments is essential.Applicants must hold the right to live and work within the EU.Key Responsibilities:
Support the Head Chef in the day-to-day running of the kitchenOversee service and ensure consistent execution of dishes to a fine dining standardSupervise, train, and develop junior kitchen staffAssist with menu development and seasonal changesMaintain strict hygiene, health, and safety standards at all timesManage stock control, ordering, and waste reductionEnsure efficient kitchen organisation during busy service periods
Requirements:
Previous experience as a Sous Chef or Senior Chef de Partie in a fine dining or high-end restaurantStrong understanding of modern culinary techniques and kitchen operationsProven ability to lead and motivate a kitchen teamExcellent organisational skills and attention to detailAbility to perform under pressure in a high-intensity environmentPassion for gastronomy and high-quality ingredients
This is an excellent opportunity for a chef looking to progress within a respected hospitality group offering strong career development and exposure to premium dining concepts.Job Title: Sous ChefLocation: Saint Julian's, MaltaSalary: €1,900 – €2,900 gross per month + service charge + accommodationAre you interested?If you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitmentIf you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social……. http://www.corecruitment.com/ https://www.facebook.com/CORE19cruitmentDOTcom/ Tweet us @COREcruitment....Read more...
A Chef de Partie apprentice at Montigo Resort Somerset will work as part of a busy kitchen team, gaining hands-on experience across different sections while supporting daily service. Each day combines preparation, cooking, and maintaining high standards of food quality and hygiene.
Typical tasks may include:
Preparing and cooking dishes under supervision, ensuring consistency and presentation meet hotel standards
Assisting with mise en place, stock rotation, and organising ingredients for service
Maintaining high levels of cleanliness and food safety in line with HACCP guidelines
Supporting senior chefs during busy service periods and learning different kitchen sections
Monitoring portion control and minimising food waste
Training:
You will attend college one day per week, term time only, at our City Centre Campus in Bath
Training Outcome:
We would like to offer full-time employment at the end of the apprenticeship as a CDP with the opportunity to progress further
Employer Description:28 Bedroom Countryside Hotel.We’ve transformed a historic building in a timeless, Arthurian landscape, blending minimalist design with a fresh, Asian-inspired approach to hospitality to create a truly unique experience.Trained by the wellness experts at one of the best respected Healing Hotel of the World, our therapists are equipped with the skills and sensitivities to undertake Balinese, Thai, and Javanese spa therapies at expert levelWorking Hours :Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Initiative,Patience,Physical fitness....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 certificate, 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...
Main duties and responsibilities:
1.Kitchen Duties
Prepare and present all types of food within the college.
Ensure the College Food Safety Policy is maintained and the Food Hygiene regulations are being met at all times
Minimise wastage in the department
Ensure correct storage of all foodstuffs in line with hygiene regulations
Ensure all items/produce have allergen information displayed
Effective verbal communication with the chef’s team regarding technical and operational matters
Planning and managing different workloads
2. Health & Safety
Follow all Health & Safety regulations when carrying out own work
Follow COSHH rules when carrying out own work
Follow Risk assessments when carrying out own work
Report all concerns to the Head of Department
3. Learning
Participate in off-the-job learning activities within the workplace and attend courses at a third-party provider as required
Achieve results and standards expected by the Head Chef and third-party training provider
Achieve qualification
Demonstrate commitment to achieve chosen career path
Attend monthly one-to-one progress review meeting with the Head Chef
Training Outcome:Progression to Chef de Partie.Employer Description:Information about your company- Give a summary to give applicants an insight into the companyChurchill College is one of the thirty-one Colleges of the University of Cambridge and was founded in 1960 as a national memorial to Sir Winston Churchill. The Colleges provide a key proportion of student teaching: small group tutorials, known as supervisions, and residential, social and welfare facilities. Every student at Cambridge University must be a member of a College. The College has about 250 Fellows and By-Fellows, around 400 postgraduates working for a higher degree or diploma, around 500 undergraduates working for a first degree and around 250 non-academic employees. Out of term the College provides accommodation and other facilities for residential and non-residential conferences.Churchill College is the largest of all the Cambridge Colleges, with a 50-acre campus with extensive on-site accommodation for students and Fellows, and facilities including a gym, lecture theatre, music centre, sports fields, and the largest dining hall in Cambridge. Also located on the campus are• the Churchill Archives Centre which conserves and houses a nationally important collection of 20th century political and scientific papers, including the hose of major Sir Winston Churchill collection, and Margaret Thatcher. papers and over 500 other important 20th century collections of papers.• the Møller Centre, a purpose-built building which offers first class accommodation and conference facilities. The Centre is the home of the Møller Institute Limited, a wholly owned subsidiary of the College, which provides for the development of current and future leaders in government.Working Hours :Working to a rota, working 3.5 days per week over Monday to Sunday.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative,Initiative,Patience....Read more...
