Junior Sous Omakase Chef – Central London 45-50k *An intimate 12-seat culinary theatre seeking a chef dedicated to the art of Sosaku-style Edomae cuisine.*We are partnering with an exclusive Omakase destination to recruit a dedicated Junior Sous Omakase Chef. This role is based within a prestigious, multi-concept venue in London City. This Junior Sous Omakase Chef position offers a unique chance to work in a focused, immersive environment where precision, storytelling, and seasonal ingredients define the experience.The Role: Junior Sous Omakase Chef
Immersive, 12-seat counter dining experience.Sosaku-style Edomae cuisine, blending tradition with innovation.A 12-course tasting menu that evolves with the lunar cycle and seasons.Open-kitchen service with direct guest interaction.Working closely with an acclaimed Executive Head Chef.
The Ideal Junior Sous Omakase Chef:
Proven experience in high-end Japanese Omakase or sushi cuisine.Exceptional knife skills and a deep understanding of Japanese techniques and ingredients.Composed and precise under pressure in an intimate, open-kitchen setting.Passionate about seasonality, storytelling, and guest engagement.A disciplined, detail-driven approach with a commitment to excellence.
Benefits for the Junior Sous Omakase Chef:
Total compensation package circa £50,000 (including excess tronc).Private medical insurance (post-probation).Study support and clear career progression within a growing group.Exclusive dining discounts and duty meals.A people-focused, inspiring, and professional environment.
Are you a skilled chef with a passion for Japanese culinary artistry? This Junior Sous Omakase Chef role is your next career step.APPLY NOW.Please send your CV and details to Olly at COREcruitment dot com.....Read more...
Senior Sous Chef – Modern Italian Fine Dining – East London – 55kA rare opportunity to join a celebrated, high-energy Italian kitchen with a focus on creativity and development.We are seeking a dedicated and skilled Senior Sous Chef for a prestigious modern Italian fine dining restaurant in the heart of East London. This Snr Sous Chef role is perfect for a chef ready to step up in a dynamic, award-winning environment.The Restaurant and Team:• Modern fine dining with a focus on open-fire grill and Josper• Elegant 120-cover main restaurant plus PDR• Brigade of 20 chefs in a fast-paced, open-plan kitchen• Award-winning, well-established group with a stellar reputationThe Ideal Senior Sous Chef:• Proven experience as a Sous Chef in a fine dining setting• Strong skills in grill and larder sections; a passion for open-fire cooking• Creative, ambitious, and eager to contribute to menu development• A natural leader with a positive, hardworking attitude• Thrives in a high-pressure, high-volume service environmentBenefits for the Snr Sous Chef:• Excellent salary package• Structured rota with two doubles and three single shifts• Comprehensive benefits• Pension scheme and company discount across the group• Generous holiday allowance and long service recognition• Staff meals on duty• Real opportunities for career progression to head chef in the groupThis is an outstanding Senior Sous Chef position with an immediate start available.Sound like the Sous Chef role for you? APPLY TODAY!Send your CV to Olly at COREcruitment dot com....Read more...
Job Title: Head Sushi Chef H&C Solutions is thrilled to present an exceptional opportunity for Head Sushi Chef position at one of London's most talked about new openings. This exquisite restaurant is highly exclusive and only recently opened its doors to the public. The restaurant offers a refined Sushi Chef offering for guests across lunch and dinner. Head Sushi Chef Benefits:
£50,000 ++ per annum package.Working 46 hours per week.Meals and uniform provided whilst on duty.Generous pension schemes.Located close to Kensington Full autonomy of the sushi menu.
Head Sushi Requirements:
A skilled Head Sushi Chef who can manage a small team and develop sushi menus.Head Sushi Chef candidates should possess a stable work history.Applicants must have prior experience in high-end restaurants or luxury hotels.A creative Head sushi chef who takes pride in their work and who is always looking to improve their skillset.A sound understanding of health & Safety and Kitchen Management.
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Chef de Cuisine Atlanta, GA | $70,000–$90,000We are partnering with a highly respected, chef-driven restaurant group in Atlanta to identify a Chef de Cuisine for one of its flagship, Michelin-recognized concepts. This is a hands-on leadership role for a chef who thrives on structure, precision, and daily excellence in execution.The Chef de Cuisine will serve as the operational backbone of the kitchen, working closely with the Executive Chef to ensure the vision of the cuisine is delivered consistently, night after night. This role requires a chef who values discipline, systems, and team development as much as creativity.What You’ll Be Responsible For
Owning the day-to-day kitchen operation, from prep through service and closeDriving consistency, organization, and efficiency across all stations and production areasUpholding exacting standards for technique, product handling, cleanliness, and presentationBuilding and maintaining recipe documentation, prep systems, pars, and SOPsSupporting ordering, inventory management, cost control, and waste reductionSetting the tone culturally and professionally as a leader in the kitchen
What We’re Looking For
Proven experience in fine-dining, Michelin-starred, or Michelin-caliber kitchensStrong foundation in classical technique with modern executionA systems-oriented chef who brings structure and clarity to kitchen operationsCalm, confident leadership style with high standardsStrong communication skills and a collaborative approach
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We’re recruiting an Executive Chef to join a growing, premium Gastro Pub & Restaurant Group in London. This multi-site role will support food strategy, drive performance and lead kitchen teams across the business.Working closely with the Chef Director, and team of Executive Chefs, you’ll set standards, develop people and help shape the group’s food direction. This would also suit a strong Senior Head Chef with multi-site experience ready to step up in London. It’s a hands-on, visible role, someone who leads from the front, supports their teams in the kitchen and is flexible to visit sites, including occasional weekends when required.The offer
Up to £65,000 per year Performance-related bonus linked to GPPaid overtimeCompany pension schemeInvestment in new openings and future growthLong-term stability within an expanding London group
The role
Lead culinary operations across multiple gastro pub and restaurant sites.Set and maintain group-wide food standards, systems and consistency.Drive GP performance, labour control and operational efficiency.Mentor, support and develop Head Chefs and kitchen teams.Maintain a hands-on presence in kitchens and support service where required.Collaborate with Chef Director on new site openings and concept development.
The Executive Chef
Proven experience as an Executive Chef, Operations Chef or strong Senior Head Chef with multi-site experience.Background within gastro pubs or quality-led restaurant groups.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...
We’re recruiting a Two Sous Chef’s to join a fast-growing, premium London event caterer delivering high-end corporate events, luxury private functions and major multi-day productions across London! This is an exciting opportunity to join a serious food-led business with strong leadership, real structure and big plans for the year ahead for an Event Sous Chef in London.The offer
£40,000 – £50,000 per annum (depending on experience)Predominantly Monday–Friday operationOvertime paid back in lieu25 + 7 paid holiday days per yearDay off on your birthdayExcellent work/life balance for the events sector
The operation
Premium corporate events, private functions and large-scale productions.Multi-day shows and major sporting events.Seasonal, creative and quality-led menus delivered at scale.South London central production kitchen with London venue partnerships.Strong Executive Chef and clear kitchen structure.
The roleWe are hiring for two distinct Sous Chef positions within the team:Production Sous Chef
Support the Head Chef with day-to-day production from HQ.Manage seasonal freelance chef teams and food handlers.Oversee large-scale food production and event dispatch.Ensure all food safety, H&S and allergen standards are maintained.Support stock control, ordering and GP performance.
Development / Tasting Sous Chef
Organise and deliver high-end client tastings.Support menu development and product innovation.Work closely with the ExecutiveChef on seasonal menu creation.Maintain exceptional presentation standards for premium clients.Support execution of live events across London when required.
The Sous Chefs
Proven Sous Chef experience within events, hospitality or high-volume catering.Confident operating within structured, high-performance kitchens.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...
Head Chef – Premium All-Day Dining 70k OTE - Oxford Lead a high-volume kitchen in one of Oxford's most iconic venues.We are recruiting on behalf of a prestigious, independently owned restaurant in Oxford for an experienced Head Chef. This Head Chef role offers a rare chance to take the helm of a 200+ cover, all-day operation within a stunning setting. The successful Head Chef will lead a brigade of 15+ chefs, serving rustic yet chic Mediterranean-inspired food.The Restaurant & Role:
Premium restaurant, all-day dining: brunch, lunch, and dinner.High-volume operation: 500-600 covers on busy days, plus private events and weddings.Menu focused on seasonal, fresh Mediterranean dishes.Head Chef position leading a tight-knit team.Top-of-the-range kitchen with an open pass.
The Ideal Head Chef:
A proven leader with experience running a high-volume, quality-driven kitchen.Strong background in European cuisine and seasonal menu development.Excellent all-round operator: skilled in cost control, ordering, rotas, and team development.Hands-on, energetic, and able to maintain standards and motivate a team under pressure.Passionate about using the best local produce.
Head Chef Benefits & Package:
OTE of up to £70,000 (including a fixed tronc/service charge).Complimentary 'Manager's stay' in a hotel every six months.50% discount on food across the group's renowned restaurants.Paid day off on your birthday, 28 days holiday, pension, and meals on duty.Clear progression path within a small, growing luxury group.Possible assistance with accommodation for the right candidate.
This is an unmissable Head Chef opportunity for a talented leader ready to make their mark. A full handover with the outgoing Head Chef is planned.Sound like you? APPLY TODAY! Interviews involve a site visit, a practical cook-off, and meetings with senior management. For full details and a confidential chat, send your CV to Olly at COREcruitment dot com.....Read more...
Job Title: Head Chef H&C Solutions is delighted to announce our partnership with an authentic Japanese restaurant is Southwest London. This establishment exemplifies sophistication and style within a contemporary and bright setting. The restaurant features exceptional Japanese cuisine, including tataki, rice bowls, noodle soups, kushiyaki, and sushi. Head Chef Benefits:
A fantastic salary package starting at £60,000 to £70,000Generous pension schemesAutonomy of the menu’sCollaborating with dedicated proprietors aiming to influence the London hospitality sector.
Head Chef Requirements:
The ideal head chef should have experience in award-winning Japanese restaurants. The role requires a creative, self-motivated individual dependable for establishing the restaurant with the owners.All applicants must have a proven employment history. A Head Chef with strong confidence in menu development and costings, coupled with an inspiring leadership style and a genuine passion for training and nurturing junior team members.....Read more...
Senior Sous Chef ManchesterSalary range £40,000 to £42,000 troncWork in one of Manchester’s best loved restaurants, You will be cooking modern British food using top UK meat, game, fish, and cheese producers for the seasonally changing menus.The kitchen runs at pace and standards stay high.What you will do as Senior Sous Chef
Support the Head Chef and lead service when neededKeep quality tight during busy periodsTrain and drive the team on sections and prepKeep consistency across a changing menuProtect food standards, specs, and kitchen organisation
What you need to have done as a Senior Sous Chef
Experience as a Sous Chef in a premium dining kitchenConfidence in high-volume, high-pace serviceStrong section management and calm leadershipBased in ManchesterAvailable for shifts 5 days out of 7
Why you should apply for this Senior Sous Chef role
A restaurant that has featured in multiple Top 50 listsOne of the go-to tables in ManchesterProper produce-led cooking where ingredients stay centre stageWhat part of service tests you most right now: pace, prep, or people management?
Apply today....Read more...
Holt Engineering have an exciting opportunity for an experienced Sous Chef to join our client in Salisbury . . . . but with a twist!
This role is a bit different to your average Sous Chef role, the position will be working within a manufacturing businesses stylish on site restaurant serving staff and visitors complimentary breakfast, lunch and afternoon tea.
The kitchen serves home made dishes including baked goods, soups, hummus, deli counter dishes etc, so we are looking for someone with a creative flare as you will assist with the creating of the weekly menus.
This is a permanent role offering an immediate start and a salary of 27,000pa, working hours are Monday - Friday 7am-3pm.
Key responsibilities for the Sous Chef:
- Daily preparation of foods for each service
- Baking
- Washing up in an efficient and timely manner to accommodate company break times and schedules
- To adhere and comply to the company, Food hygiene and H&S regulations
- Assist the catering manager with stock takes and management as well as overseeing their duties in their absence
- Deliver and maintain the highest level of customer service
- Menu writing
Skills and experience to be considered for this Sous Chef position:
- Previous experience is essential
- Excellent organisation and communication skills
- Good knowledge of current legislation for Food Hygiene, H&S and Allergen awareness
- Flexible and motivated
- Up to date Food Hygiene Certificate
Benefits for the successful Sous Chef:
- 24 days holiday + BH, increasing with length of service
- Monday to Friday shifts
- Free parking
- Free food
- Employee discount
- Enhanced pension
- Wellbeing initiative
If you are an experienced Sous Chef looking for a change in environment then please apply with your CV and Yasmin will call you, this role will suit someone who can work quickly and efficiently but without the usual hospitality pressures!....Read more...
Job Title: Head ChefOur client is opening a brand‑new, independently owned neighbourhood pub in West London — a stylish, design‑led space created to become the area’s new local favourite. This opening represents a rare opportunity to join from day one, shape the food identity, and build a kitchen culture you can be proud of.The pub will offer modern British cooking, a curated drinks list, and a warm, community‑driven atmosphere. With a beautiful bar, an intimate dining room, and a flexible private space, the venue is designed to feel like a true home‑from‑home for locals and destination diners alike.Head Chef benefits:
A competitive salary package of £60,000 per annum – 48 hours per week.9:30pm last orders.Incredible food and produce – modern techniques, with a brasserie style menu.Working 5 pays per week, 7 shifts.Expected weekly revenue of £40k (F&B)Expected to be open 7-day operation with around 40/80 covers per day – with weekends 160+.
Head Chef Requirements:
A Head Chef who is capable of delivering high quality food and service experience.Someone who can implement suitable hygiene and safety practices and knowledge of EHO and internal audits.A loyal, committed, and reliable Head Chef that can motivate a team and delegate pro-actively.A Head Chef with experience in HACCP, food costings and menu planning.....Read more...
Executive Chef Location: Detroit, MI (Surrounding Area) Salary: Up to $130,000About the OpportunityWe’re working with a well-established restaurant group behind a modern, elevated concept known for bold flavors, polished execution, and a vibrant dining atmosphere. This kitchen is food-forward, creative, and high-energy - ideal for an Executive Chef who wants to lead from the front and set the culinary tone for a standout operation.This role offers the chance to shape menus, build strong kitchen culture, and deliver consistently excellent food in a fast-paced, guest-driven environment.The RoleAs Executive Chef, you’ll own all culinary operations, from menu execution to team development and financial performance. You’ll partner closely with leadership to ensure food quality, creativity, and consistency are at the center of the guest experience.Key Responsibilities
Lead all back-of-house operations with a hands-on leadership styleExecute and evolve a modern, chef-driven menu with consistency and precisionHire, train, and develop a high-performing BOH teamManage food cost, inventory, labor, and kitchen P&L performanceMaintain top standards for food quality, sanitation, and safetyCollaborate with leadership on menu development and seasonal features
The Ideal Candidate
Executive Chef or Chef de Cuisine in modern, elevated casual conceptsStrong leadership skills with experience building and retaining teamsProven success managing food costs and high-volume servicePassion for modern cuisine, presentation, and guest experienceThrives in energetic, fast-paced kitchen environments....Read more...
Restaurant ChefLocation: Philadelphia, PA Salary: $100,000 - $105,000 + 10% Bonus + Benefits + PTO + Medical, Dental, Vision + 401(k) Plan with 4% Base Salary Match + Discounts on Stays & Dining + Relocation + Temporary AccommodationI am hiring on behalf of a luxury hotel brand seeking a Restaurant Chef to lead the culinary operations of their celebrity chef partnership restaurant located on property.This is a high-profile leadership opportunity within a flagship hotel environment, ideal for a driven culinary professional who thrives in elevated, guest-focused settings and is passionate about delivering refined, memorable dining experiences.Key Responsibilities:
Lead all back-of-house operations, ensuring exceptional quality, consistency, and presentationPartner closely with the celebrity chef brand to maintain culinary standards and brand integrityOversee menu execution, seasonal updates, and cost control initiativesManage food cost, labor cost, and overall kitchen P&L performanceRecruit, train, mentor, and develop a high-performing culinary teamEnsure compliance with health, safety, and sanitation standardsCollaborate with hotel leadership on special events, activations, and VIP experiences
Ideal Candidate Profile:
Proven experience as an Executive Chef or Restaurant Chef within luxury hotels or high-end standalone restaurantsMichelin-starred restaurant experience is requiredStrong leadership presence with the ability to inspire and develop culinary teamsSolid financial acumen with experience managing food and labor costsPassion for elevated cuisine, guest experience, and operational excellence
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As a Commis Chef Apprentice, you will work closely with the Head Chef and Sous Chef to develop your culinary skills and gain a thorough understanding of a fast-paced kitchen environment
This role provides hands-on experience and training, preparing you for a successful career in the hospitality industry.
Key Responsibilities:
Assist the Head Chef and Sous Chef with daily kitchen operations
Participate in food preparation and cooking during prep time and service
Learn and apply kitchen hygiene, health, and safety standards
Support the team in maintaining a clean and organised work area
Develop knowledge of ingredients, cooking techniques, and menu planning
Work collaboratively as part of a professional kitchen team
Training:
Training with Milton Keynes College, one a week
Ongoing training, support and development with the employer
Training Outcome:
Clear career path to advance from Commis Chef to senior positions within the kitchen team
Employer Description:A family run hotel, bar & restaurant near Junction 14 of the M1. The Dodman Family has owned The Carrington Arms for 14 years.
Serving Breakfast, Lunch and Dinner 7 days per week with a modern British menu with steaks being a major feature, served from a butcher’s counter in our open kitchen.Working Hours :4- 5 days per week.
8- 10 hours per day.
Shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer Care,Team working,Organised,Problem solving,Flexible approach.....Read more...
Chef de Cuisine Location: Miami Beach, FL Salary: $125,000 – $135,000 + 20% bonus Benefits: Relocation assistance, PTO, health benefits We are hiring for a luxury hotel in Miami and seeking a talented Chef de Cuisine for a high-volume, upscale restaurant with two meal periods (lunch and dinner), 250–300 seats, and a team of 20+. The restaurant generates $12 million in revenue, and this role reports directly to the Executive Chef with a dotted line to the Chef of the Restaurant.Responsibilities:
Oversee daily kitchen operations and ensure consistent execution of all menu items.Lead, mentor, and train kitchen staff to maintain high culinary standards.Manage food costs, inventory, and vendor relationships to optimize profitability.Develop and implement SOPs, safety protocols, and quality control measures.Collaborate with the Executive Chef on menu planning, seasonal offerings, and special events.
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Head Chef – New Opening Mediterranean – East London – £70-85kA creative, commercially astute Head Chef is needed to lead the launch of a dual-format Mediterranean venue in East London. Casual bar + premium open-fire dining room. Shape two brands from day one.We are partnering with an ambitious group on a ground-up opening in East London. This is a chef-driven concept with serious ambition – we need a visionary leader to bring it to life.The Venue:
East London (prime new site)Open-fire cooking, seasonal British produce, Mediterranean soulDual format: Ground-floor bar (small plates) + Upstairs dining (premium) + PDRTarget 200 covers per day across
The Role:
Full creative and operational ownership – develop two distinct menusRecruit, build, and lead your own brigadeDrive financials – menu pricing, labour costs, rotasHit ambitious weekly cover targetsKeep it dynamic with daily specials
The Ideal Head Chef:
Current Head Chef from high-quality, chef-driven site.Michelin guide ambition.Deep understanding of Mediterranean/Spanish cooking and open-fire techniquesCommercially astute, confident, organisedReady for a career-defining launch role
Why Apply?
Take ownership of two brandsPrime East London locationQuality produce and open-fire focusSerious growth potential
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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We’re recruiting a Chef Manager to lead the catering operation at a large Secondary School in Reading, delivering high-quality, all-fresh food for students and staff in a busy education environment. This is a fantastic opportunity for a Chef Manager with experience in education, who enjoys volume and genuine work–life balance. With circa 1,400 people on site, two service areas and a strong team in place, this is a well-supported and rewarding role within Reading.The offer
Up to £40,000 per year42-week contract (term time plus inset days)45 hours per weekMonday to Friday onlyWorking hours 6:30am – 4:00pmNo evenings, weekends or late nightsExcellent work–life balance within education catering
The role
Lead and manage the full catering operation within a large secondary school.Oversee two service areas: main restaurant and sixth-form dining.Manage a structured team including Chef Manager, Commis Chef and General Assistants.Deliver consistent, high-quality fresh food for breakfast and lunch services.Serve 300+ main meals per day within a high-volume environment.Manage staffing, rotas, training and day-to-day team performance.Oversee stock control, ordering, GP, wastage and compliance.Ensure full adherence to food safety, allergen controls and school standards.
The food
All-fresh food menus, produced on site.Nutritious, balanced and compliant school food offer.High-volume lunch service with strong structure and flow.Professional, well-organised education catering environment.
The Chef Manager
Proven experience as a Chef Manager or Senior Chef within education or contract catering.Confident leading teams in a high-volume, structured environment.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...
Head Pastry Chef – Japanese Izakaya – East London – up to £55kLead the pastry section for a highly anticipated new opening, crafting desserts for a high-volume restaurant inspired by the energy of East Tokyo.We are seeking a talented Head Pastry Chef to join the opening team of a striking new Japanese izakaya opening in London this Spring. This is an opportunity for a pastry chef with Pan-Asian experience to build a section from the ground up.The Restaurant:
A high-energy Japanese izakaya, designed to bring the spirit of Tokyo to East London.200-cover restaurant with a focus on shareable, authentic Japanese dishes.Open robata kitchen as the centrepiece, creating an immersive dining experience.Lively, busy services in the heart of east London.
The Pastry Role:
Full creative ownership to develop the complete dessert offering.Build and grow the pastry team (currently 4 people) – you will be the architect of the section.Responsibility for all pastry and bakery output across breakfast, cafe lunch, and dinner service.5 signature desserts for the main dinner menu, plus hotel amenities and petit fours.Work with a generous budget using quality ingredients.
The Ideal Head Pastry Chef:
Proven experience as Head Pastry Chef or Senior Pastry Sous Chef within a Pan-Asian or Japanese restaurant group.Creative leader who can develop an entire menu from concept to plate.Structured organiser who can build and train a team, and maintain consistency across high-volume services.Commercially aware, capable of working within a budget.Ambitious and ready to make their mark in a high-profile opening.
Why Apply?
Be the founding Pastry Chef for a highly anticipated restaurant concept.Put your name to the menu with true creative freedom.Competitive salary up to £55k.Build and lead your own team from the start.
Ready to create something special? APPLY TODAY. Send your CV to Olly at COREcruitment dot com.....Read more...
Head Chef – Neighbourhood Bistro – Islington – Up to £75kA Head Chef opportunity in a Michelin Guide-listed bistro. Fresh, seasonal food, charcoal grill, and a close-knit team. We need a stable, hands-on leader to take ownership.We are seeking a talented Head Chef to lead the kitchen at a beloved neighbourhood bistro in the heart of Islington. Known for its relaxed yet refined approach, fresh seasonal cooking, and a loyal local following, this is a chance to put your stamp on a kitchen with genuine pedigree.The Bistro:
Prime location – a proper neighbourhood spot with characterMichelin Guide-listed – recognised for quality and consistencyFresh, seasonal British/European cooking with a charcoal grill80-90 covers plus private diningClosed Mondays & Sunday evenings - 48-hour weekBrigade of 9-10 chefs
The Head Chef Role:
Lead the kitchen – full operational ownershipManage the brigade, rotas, ordering, and back-of-house opsWork within a set menu framework (5 seasonal changes a year)Drive consistency and quality across a busy service (200 covers Saturdays)Be the anchor – bring stability and leadership
The Ideal Head Chef:
Current Head ChefQuality London restaurant background (bistro / British / European)Strong people manager – can build and lead a teamCommercially aware and operationally soundAmbitious, stable, ready to grow
Why Apply?
Up to £75k + potential bonus48-hour week - Closed Mon & Sun eveMichelin Guide-listed kitchenGenuine progression as group expands
Send CV to Olly at COREcruitment dot com.....Read more...
Senior Sous Chef – Bakery Central Production Unit (CPU)
This is an excellent opportunity for a strong Sous Chef or Senior Sous Chef to play a key leadership role within a large-scale Bakery Central Production Unit.As Senior Sous Chef, you will support the overall running of the Bakery CPU, leading daily kitchen operations and ensuring the highest standards of quality, consistency, and compliance. You will oversee Sous Chefs and kitchen teams, delegate responsibilities, inspect production output, and provide structured feedback to the Executive Sous Chef.You will also supervise multiple production locations, conduct spot checks, and ensure all operations meet strict hygiene, food safety, and quality standards. Where required, you will investigate complaints and implement corrective actions promptly and effectively.Required Experience & Skills
Minimum 6 years’ experience in large-scale production, manufacturing facilities, or FMCG environmentsStrong background in high-volume, in-house bakery productionExcellent knowledge of cooking techniques across multiple cuisinesExperience in recipe creation, menu development, and food costingProven leadership experience managing large, multicultural teamsExperience within 5-star hotel catering or equivalent environment preferredStrong problem-solving and real-time decision-making skillsCreative mindset with an innovative approachExcellent organizational, training, and communication skills – fluent in English language
Salary & BenefitsPackage negotiable for the right candidateInterested candidates should contact: michelle@corecruitment.com....Read more...
Salary: €4200 - €4500 gross per monthStart: ASAPLanguages: EnglishI am hiring and looking for a Sous Chef who will be responsible for leading the brigade during dinner service, ensuring smooth operations, top-quality dishes, and clear communication across the line.Working closely with the Executive Chef (and any senior sous/chef de cuisine), this role supports menu execution, production planning, and team development.Key responsibilities
Lead and coordinate the kitchen team during dinner service, ensuring timing, plating, and standards are consistently met.Motivate, coach, and support chefs and kitchen assistants, giving clear instructions on sections and providing on-the-job training.Support the Executive Chef (and senior sous, if applicable) with prep planning, production schedules, and daily briefings for the team.Oversee mise en place and production for dinner service, checking taste, portioning, and presentation before dishes leave the pass.Maintain a strong focus on quality, hygiene, and food safety, ensuring all procedures and HACCP standards are followed.Communicate clearly and calmly with the team during service, coordinating between stations and resolving issues quickly.Contribute ideas for menu improvements, specials, and production efficiencies in line with the Executive Chef’s vision.Help train junior team members, participate in performance feedback, and support the development of a positive kitchen culture.
Candidate profile
Proven experience as Sous Chef or strong Junior Sous in high-quality restaurants or hotels, ideally with dinner-focused service.Confident team leader able to motivate others, delegate tasks, and maintain standards under pressure.Strong communication skills, giving clear, concise instructions and fostering respectful, open dialogue in the kitchen.Excellent knowledge of kitchen operations, production planning, and quality control, with a “lead by example” mentality.Reliable, organized, and committed to developing people as well as product quality; based in or willing to relocate to Munich.
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Head Chef – Fresh Food Restaurant 45k – 50k - London A pivotal role to shape the culinary direction of a respected hospitality group.An excellent opportunity has arisen for an experienced Head Chef to lead the kitchen of an all-day dining, premium casual restaurant set to launch in London. This is a key Head Chef position within an expanding, well-respected group offering clear career progression for the right candidate.The Role: This Head Chef will lead a brigade of 10-12 chefs, serving between 200-400 covers daily across breakfast, brunch, lunch, and dinner service. The focus is on creating fresh, seasonal, and sustainable menus with strong vegetarian and vegan offerings. You will be responsible for the full kitchen operation, from team leadership and menu development to maintaining high standards in a fast-paced environment.Key Responsibilities:
Create innovative, fresh, and healthy menus with seasonal produceOversee all daily kitchen operations, ensuring quality and consistencyManage inventory, control costs, and maintain supplier relationshipsUphold the highest standards of health, safety, and hygiene
The Ideal Head Chef:
Proven experience as a Head Chef in a high-volume, quality-focused restaurantA passion for fresh, sustainable produce and modern, healthy cuisineStrong leadership skills with the ability to train, motivate, and develop a teamExcellent organisational skills and the ability to thrive under pressureA creative mindset with a focus on menu development and food trends
Why Apply?
Progression: Be part of a respected group with new openings planned; genuine long-term career growthDevelopment: Benefit from excellent training and support structuresReward: A competitive salary of £45,000 - £50,000Impact: The autonomy to shape the kitchen culture and menu from the start
Sound like you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com....Read more...
Job Title: Sous ChefA fantastic opportunity has arisen for a talented Sous Chef to join a refined neighbourhood restaurant in West London. Backed by a Michelin‑starred chef, this venue delivers elevated, ingredient‑led cooking in a relaxed yet elegant setting. The kitchen champions exceptional British produce and an ethos of transforming outstanding ingredients into generous, flavour‑driven dishesSous Chef Benefits:
£40,000 per annumWork directly under a Michelin‑starred chefAccess to exceptional produce and suppliersTraining in menu development, GP management, HACCP and kitchen administration 10‑minute walk from local transport links in SW London10am starts, 9:30pm finishes — around 45 hours per weekSupportive, close‑knit kitchen teamModern, fully equipped kitchen35 covers per service (maximum)Pension and bonus schemesMeals and uniform provided
Sous Chef Requirements:
A reliable, professional and creative chef confident across all sectionsStrong background in reputable fine dining or high‑end restaurantsExperience running multiple sections and supporting senior leadershipThrives in a small, focused team and performs well under pressurePassionate about produce‑driven cooking and continuous development....Read more...
Head ChefLocation: Bristol Salary: £30,000 per annum Hours: 25–30 hours per week (flexible across 3–4 days) No Late EveningsAn established and welcoming golf club in Bristol is seeking an experienced and driven Head Chef to lead its kitchen operations. This is an excellent opportunity for a skilled chef looking for work-life balance without compromising on responsibility or creativity.The role offers flexibility for the right candidate, with hours worked across 3 or 4 days per week and no late evenings, making it ideal for someone seeking a sustainable leadership position within a professional and friendly club environment.
The RoleAs Head Chef, you will take full ownership of the kitchen, ensuring high standards of food quality, compliance, and service delivery. You will be responsible for both day-to-day dining and the organisation and delivery of club functions and events.This is a hands-on leadership role requiring strong organisational skills and proven experience running a professional kitchen.
Key Responsibilities
Oversee all kitchen operations and maintain high culinary standardsPlan, organise and deliver functions and club eventsEnsure full compliance with EHO regulations and food safety standardsManage stock control, supplier relationships and orderingCreate and manage staff rotas effectivelyMaintain GP margins and control kitchen costsLead, motivate and develop kitchen staffEnsure cleanliness, safety and organisation of the kitchen at all times
Essential Requirements
Proven experience as a Head Chef or Senior Sous Chef ready to step upDemonstrable experience running a kitchen independentlyStrong knowledge of EHO compliance and food hygiene regulationsExperience in organising and delivering functions and eventsExcellent organisational and time-management skillsStrong leadership and communication abilitiesAbility to work autonomously and manage multiple priorities
What’s On Offer
£30,000 salary for 25–30 hours per weekFlexible working pattern across 3–4 daysNo late eveningsSupportive club environmentOpportunity to shape menus and event offeringsStable, long-term position within a respected local club
This role would suit an experienced chef seeking autonomy, flexibility, and the chance to make a real impact within a well-regarded golf club setting.For a confidential discussion or to apply, please submit your CV and covering letter outlining your relevant experience.....Read more...
