Sous ChefAsian American Restaurant | High-Volume Full ServiceDedham, MA $75,000–$85,000 Base + Bonus PotentialWe're partnered with a busy, high-energy Asian American restaurant in Dedham looking for an experienced Sous Chef to join their culinary leadership team.This is a hands-on role within a fast-paced operation where quality, consistency, and strong leadership are key. We're looking for a Chef who enjoys being in the kitchen, developing their team, and helping drive a smooth and successful service.What You'll Be Doing
Supporting the Head Chef Chef with all day-to-day kitchen operationsEnsuring consistent food quality, presentation, and executionWorking stations and jumping in wherever needed during busy servicesManaging prep, production, ordering, and inventoryTraining and developing cooks while maintaining high culinary standardsEnsuring food safety, sanitation, and cleanliness standards are consistently metHelping maintain a positive, professional, and high-energy kitchen culture
What We're Looking For
Previous Sous Chef or strong culinary leadership experienceExperience in busy, full-service restaurant environmentsStrong background in Asian, Asian-American, or similar globally inspired cuisine is an assetUnderstanding of ordering, inventory, labour, and food costPassionate about food, quality, and consistency
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Role: Head Chef & Chef
Starting Location: Outskirts of Maidstone
Hourly Rate: DOE/Role
Contract: Temporary
Dates: ASAP
The remote location of this position requires you to have a vehicle and a license.
Position Overview
Our client is seeking a Head Chef & Chef on a temporary basis to run the Kitchen.
As a Chef, you will support the day-to-day running of the kitchen. You will assist with food preparation, help maintain high standards of quality and presentation, and contribute to a clean, safe, and well-organised working environment.
Responsibilities
- Support with food preparation and cooking
- Assist with daily kitchen operations to ensure smooth and efficient service
- Maintain high standards of food quality, presentation, and consistency
- Ensure full compliance with food safety and hygiene regulations
- Help with stock rotation and keeping work areas organised
- Carry out ad hoc duties as required to support the overall operation
Requirements
- The location of this position requires you to have a driver's license and a vehicle.
- Experience in a kitchen, with a proven track record of success
- Knowledge of food safety regulations and best practices in kitchen management
- Willingness to take on ad hoc duties
KH Recruitment Ltd is acting as an Employment Business in relation to this vacancy.....Read more...
Head Chef - New Opening Gastropub and Chop House - King’s Cross £55,000A rare chance for a Head Chef to open a fresh food-led pub and upstairs chop house from scratch in King’s Cross.An exciting new opening near King’s Cross is looking for a Head Chef to lead the kitchen from day one. The site will run a fresh food-led pub downstairs and a chop house restaurant upstairs, built on seasonal British produce, proper cooking and everything made in house.The venue opens in Spring 2027. The ideal start is before Christmas, so the Head Chef can be part of the pre-opening, shaping the menus, building the brigade and setting the standards before the doors open.The Head Chef role
Lead the full kitchen operation across the downstairs pub and the upstairs chop house.Write and develop seasonal menus built on fresh British produce, cooked from scratch.Play a key part in the pre-opening, including kitchen set-up, suppliers, systems and launch menus.Recruit, train and develop a new brigade, and build a strong kitchen culture from the start.Run busy services across a 7-day operation, including a strong Sunday lunch trade.Manage GP, food costs, labour, ordering and stock control.Keep food safety, health and safety and allergen standards at the highest level.
About you
An established Head Chef, or a strong Sous Chef ready to step up to a Head Chef role.A solid fresh food background, ideally from quality gastropubs, chop houses, grills or restaurants.Confident with butchery, grilling and cooking prime cuts.Opening or pre-opening experience is a real advantage.A hands-on leader who can build, train and keep a team.Commercially aware, with a good understanding of GP and kitchen costs.
The package
£52,000-£55,000Full ownership of a new kitchen and the chance to shape the food offer from launch.Pre-opening involvement ahead of a Spring 2027 opening.Interviews taking place now, with a view to starting before Christmas.
If you are a Head Chef with a fresh food background and want to open a new gastropub and chop house in King’s Cross, send your CV to stuartcampbell at COREcruitment dot com today.....Read more...
Executive Sous ChefSalary: $75,000–$90,000 annuallyHousing and Relocation: Subsidized employee housing available and Relocation AvailableBenefits: Medical, Dental & Vision Insurance | 401(k) | PTO | Additional Employee BenefitsAbout the OpportunityI am hiring on behalf of a luxury hospitality property in Nantucket, MA, seeking an experienced and motivated Executive Sous Chef to join their culinary leadership team on a full-time, year-round basis.This is an excellent opportunity for a hands-on culinary professional who enjoys working in a high-end hospitality environment and is looking to take the next step in their career. The Executive Sous Chef will work closely with the Executive Chef to oversee daily culinary operations, maintain high food-quality standards, develop the culinary team, and ensure an exceptional guest experience.Key Responsibilities
Support the Executive Chef in overseeing all culinary operations.Lead, mentor, and develop culinary team members across the operation.Assist with menu development, recipe creation, and seasonal offerings.Maintain consistently high standards of food quality, presentation, and execution.Oversee daily kitchen operations, including prep, service, and production.Ensure compliance with food safety, sanitation, and health regulations.Assist with ordering, inventory management, food cost control, and waste reduction.Help manage scheduling, training, performance, and development of culinary staff.Work collaboratively with the broader Food & Beverage and hotel leadership teams.Maintain a clean, organized, and efficient kitchen environment.Step into leadership of the culinary operation in the absence of the Executive Chef.Contribute to a positive, professional, and team-oriented kitchen culture.
Qualifications
Previous experience as a Sous Chef, Executive Sous Chef, or similar culinary leadership position.Experience within a high-end hotel, resort, club, restaurant, or comparable hospitality environment preferred.Strong knowledge of culinary techniques, kitchen operations, and food safety standards.Proven ability to lead and develop culinary teams.Strong organizational and communication skills.Ability to work effectively in a fast-paced, high-volume environment.Strong understanding of food cost, labor management, and inventory control.Culinary degree or formal culinary training preferred but not required.A hands-on leadership style with a strong attention to detail.....Read more...
Senior Chef de Partie – Small Plates – Restaurant – London BridgeSunday’s & Monday’s Off An exciting opportunity for a Senior Chef de Partie to join a new Italian-American bar and small plates concept. New opening, working alongside an award-winning chef founder.The Role This is a hands-on role in a small, focused kitchen, delivering quick-fire, high-quality bar food in a 50-70 cover venue. This role would suit an experienced CDP looking to take on more responsibility, or a Senior CDP ready for a new challenge in a growing business.Key Responsibilities
Run a section of the kitchen to the highest standards.Prepare and cook dishes to specification, ensuring consistency and quality.Support the Head Chef in daily kitchen operations, including stock control and food safety.Mentor and support junior chefs and KPs.Contribute to menu development and dish creation within the concept structure.Work closely with the Head Chef and Executive Chef to deliver knockout menus.
The Ideal Candidate
Experienced Chef de Partie or Senior Chef de Partie.Background in small plates / quick-fire restaurant environments.Used to high standards but not overly fine-dining-focused.Hands-on, enthusiastic, and ready to be part of a new opening.Someone who wants to be part of a growing business and scale with it.
Why Apply
New opening – be part of something from the ground up.Part of a growing business with room to scale.Sunday & Monday closed – excellent work-life balance.
The Offer
Salary of £38,000 – £42,000 all-in (base + tronc).48 hours per weekPotential 4 days on / 3 days off pattern.
How to Apply If you are ready to join a new opening and grow with the business, please send your CV to Olly at COREcruitment dot com....Read more...
Sous Chef – Seasonal Bistro – East London – Sundays OFF - 45kAn excellent opportunity for a Sous Chef to join a well-regarded, produce-led bistro in East London, working alongside a talented Head Chef within a growing restaurant group.The restaurant showcases British seasonal produce with classic European technique, serving a regularly changing menu of small plates and hearty bistro dishes. This is a hands-on role in an open kitchen with strong guest interaction. The position would suit a Sous Chef who is comfortable with, menu development, people management and produce, and who wants to grow with a group that is opening new sites.The Role
Support the Head Chef across all aspects of the kitchenManagement, including stock, ordering, rotas and food safetyContribute to menu development and regular menu changesLead and develop the kitchen brigadeWork closely with suppliers and seasonal produceMaintain high standards of food quality and consistencyEngage with guests in an open kitchen setting
The Group
Independent London restaurant group with multiple sitesRegular group chef meetings, cook-offs and development daysKitchen team involved in wine tastingsClear progression pathway as the group opens new sites
The Ideal Sous Chef
Quality, fresh food backgroundFrench or European bistro experience an advantageComfortable with 360 management, menu development and people managementStrong on produce, suppliers and seasonal cookingConfident leader who develops their teamCommercially sharp on stock, cost control and systemsComfortable in an open kitchen
Why Apply
45k, including tronc48-hour contractSundays offGroup cook-offs, development days and wine tastingsClear progression as the group grows
How to ApplyIf you’re a Sous Chef ready to join a growing group, send your CV to Olly at COREcruitment dot com....Read more...
Job Title: Senior Sous ChefThis is an exceptional opportunity to join one of Surrey's most prestigious luxury hotels, celebrated for its stunning interiors, outstanding sports facilities, elegant bars, and an impressive collection of premium dining venues. The hotel boasts a renowned fine dining restaurant, a contemporary brasserie, thriving banqueting operations, and a characterful gastro pub, offering guests a first-class culinary experience across a variety of settings.As Senior Sous Chef, you will join a talented and ambitious management team overseeing the hotel's successful brasserie operation. Working with the finest seasonal ingredients, you will play a key role in producing award-winning modern British cuisine, ensuring every dish is delivered with creativity, precision, and consistency. This position offers an excellent opportunity to contribute to menu development, mentor and inspire junior chefs, and further develop your career within a highly professional brigade dedicated to culinary excellence.Senior Sous Chef Benefits:
£25.82 per hour + annual bonus.40 hour contract, hourly paid overtime.Closed for Christmas & New Year every year.Working within a stable and supportive senior team.Located in the beautiful surroundings of SurreyFree Parking on siteEarliest start 8am, latest finish 11:30pmPrivate health careMeals and uniform provided whilst on duty.Pension schemes.
Senior Sous Chef Requirements:
An experienced and accomplished Sous Chef or Senior Sous Chef with the ability to confidently oversee the day-to-day operation of a busy, high-quality British brasserie.A strong leader and mentor, capable of motivating, developing, and inspiring junior members of the kitchen brigade.A creative and passionate chef with proven experience contributing to seasonal menu development and modern British cuisine.A talented Sous Chef looking to take the next step in their career will also be considered, provided they can demonstrate a stable employment history, excellent references, and a strong commitment to professional development.A hands-on, self-motivated individual with a minimum of four years' experience in professional kitchens, ideally within a quality-led hotel, restaurant, or brasserie environment.Excellent organisational skills with the ability to maintain high standards during busy service periods.Passionate about using fresh, seasonal ingredients and committed to delivering exceptional food quality and consistency.....Read more...
Job Title: Sous ChefOur client is a popular independent neighbourhood restaurant in Clapham, specialising in fresh, handmade pasta and quality Italian-inspired cooking. The restaurant operates an intimate open kitchen, serving a concise menu of freshly prepared starters, pasta dishes and desserts across lunch and dinner.This is an excellent opportunity for a hands-on Sous Chef to join a small, established kitchen team where quality ingredients, fresh preparation and consistency are at the heart of the operation.Sous Chef benefits:
£40,000 per annum40 hours per weekNO SPLIT SHIFTSMONDAYS CLOSEDTuesday to Sunday operationEarlier finishes on SundaysLatest finish approximately 10:30pm, with 11pm to 11:30pm on Friday & Saturday30-cover restaurant + 16-cover terraceIntimate open kitchenDedicated pasta lab with fresh pasta made in-houseSmall, quality-focused menuEstablished kitchen brigade2 to 3 chefs working per service with additional KP supportExcellent transport links from Clapham North station
Sous Chef requirements:
A strong Sous Chef who is comfortable working within a busy, open kitchen environment.Previous experience working with fresh ingredients and preparing quality food from scratch.Confident running a section, supporting junior chefs and maintaining consistently high standards.A reliable and organised chef who enjoys working as part of a small, close-knit kitchen team.....Read more...
HEAD CHEF | EAST LONDON | OTE £65,000Looking for your next Head Chef role in East London?We’re working with a well-established gastro pub in East London that’s looking for a confident, hands-on Head Chef to lead the kitchen team.This is all about proper cooking, seasonal British produce and food made from scratch, with someone who can lead the kitchen while maintaining high standards throughout service.What’s on offer:• OTE up to £65,000• Established East London gastro pub• Seasonal British produce• Everything made in house• Busy 7-day operation• Strong Sunday lunch trade• Full responsibility for the kitchen• Opportunity to put your own stamp on the food offeringWe’re looking for someone with:• Proven Head Chef experience or a strong Sous Chef ready to step up• A strong fresh food background• A genuine interest in seasonal British cooking• Good kitchen leadership experience• Experience managing and developing a kitchen team• The ability to lead a busy service• Good understanding of kitchen costs and GP• A hands-on approach and positive attitudeInterviews are happening now.If this sounds like you, or you know a chef who would be a good fit, drop me a message or send your CV over.#HeadChef #ChefJobs #LondonChefs #EastLondon #HospitalityJobs #PubJobs #GastroPub....Read more...
Sous Chef – World-Renowned Brand – DubaiCompetetive Salary PackageWe are looking for an experienced and creative Sous Chef to join the culinary team.In this role, you will support the Executive Chef in managing daily kitchen operations, lead and motivate the culinary team to maintain the highest standards.
Ensure consistent quality, presentation, and timely food production.Oversee mise en place, food preparation, and service.Maintain strict hygiene, food safety, and HACCP standards.Train and support Chef de Parties and junior chefs.Assist with menu development and maintaining luxury culinary standards.
Proven experience as a Sous Chef in fine dining, luxury hotels, high-end restaurants, or premium catering.Strong leadership, organizational, and culinary skills.Excellent attention to detail and ability to perform under pressure.Professional attitude and experience working in an international environment.Culinary qualification preferred.Fluent English; additional languages are an advantage.
Get in touch: gail@corecruitment.com....Read more...
Banquet ChefSterling, VA$80,000–$100,000 + Benefits + 401(k), PTO + Bonus I am hiring on behalf of a gold client for a Banquet Chef at a prestigious private golf club in Northern Virginia.The Banquet Chef will report directly to the Executive Chef and play a key role in overseeing the club's banquet culinary operations.The successful candidate will be responsible for planning and executing banquet menus, managing production and service, maintaining food quality and presentation standards, and leading the banquet culinary team. This is a hands-on leadership position within a busy private club environment.Ideal Background:
Private club, golf club or luxury hotel background preferredStrong experience managing high-volume banquet operationsExperience leading and developing culinary teamsComfortable executing events ranging from smaller functions to large-scale member eventsStrong organizational and communication skillsAbility to work closely with the Executive Chef and wider F&B teamRelocation considered for the right candidate
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Sous Chef - Daytime Brunch Focus - Central London - £45,000 to £50,000An excellent opportunity for a Sous Chef to help elevate a daytime brunch and all-day café operation as it moves towards a more ambitious dining and events-led model.A café and restaurant in Central London is seeking a Sous Chef to support the Head Chef and help elevate the kitchen operation. The business is evolving from a brunch and coffee-led operation into a higher-quality, all-day restaurant and café, with plans for more supper clubs, dinners, collaborations and events.The Role
Support the Head Chef with the day-to-day kitchen operation.Maintain food quality, consistency and presentation standards.Help implement and maintain kitchen systems and processes.Support recipe development and new dishes.Work with stock and recipe-management systems, including HOPs and Lightspeed.Complete monthly stocktakes and support food-cost control.Support all-day service, including breakfast, brunch and lunch.Assist with supper clubs, dinners, collaborations and private events.Help train and develop junior kitchen team members.
The Venue
Café and restaurant in Central London.Approximately 60 to 70 covers, with weekend trading reaching 300 to 400.Core trading period between 12:00pm and 2:30pm.Small kitchen team of around six or seven, including the Head Chef.Events and private functions for 60 to 70 guests.Evolving from a café and brunch model towards a more ambitious all-day operation.
The Ideal Sous Chef
Current or recent Sous Chef experience.Strong culinary foundation and good technical ability.Experience in quality-led restaurants, cafés, all-day dining or casual fine dining.Comfortable in a high-volume daytime operation.Organised, consistent, and a good understanding of food hygiene and kitchen systems.Experience using digital stock and recipe systems would be beneficial.Understanding of food cost, stock control and waste management.Experience with events or private dining would be an advantage.Positive, hands-on and able to support and develop junior chefs.Comfortable working in a business undergoing change and development.
How to Applyplease send your CV to Olly at COREcruitment dot com02075395579....Read more...
Senior Chef de Partie - Premium Private Members' Club - Central London up to 43kA Senior Chef de Partie role in a luxury private members' club with multiple food outlets, fine dining and premium events, working across a range of kitchens.An exclusive private members' club in Central London is seeking a Senior Chef de Partie to join its kitchen team. The club operates multiple premium restaurant spaces, private dining rooms and a busy events calendar, with fine dining and canapé service throughout.This is a hands-on role, working across multiple kitchens and functions in a luxury environment. The Senior Chef de Partie would suit an experienced CDP ready to step up, or a current Senior CDP looking for a new challenge and great work-life balance. Every hour of overtime is paid.The Senior Chef de Partie role
Run and manage all sections during busy services.Prepare and cook dishes to spec, ensuring quality and consistency.Train and support CDPs and Commis across the brigade.Help with orders and stock control.Support the senior chefs with prep and food safety.Work across multiple kitchens and outlets as required.Support private dining, canapé parties and functions.Maintain high standards of hygiene, cleanliness and organisation.
About you
Senior Chef de Partie or experienced Chef de Partie background.Strong knife skills and section management.Confident running sections in a luxury, high-volume environment.Comfortable moving between outlets and events.A hands-on leader who develops junior chefs.Committed to food safety and high standards.
The package
Up to 43k total package, plus extra tronc available after probation.45-hour week with a mix of shifts.Every hour of overtime is paid.Structured training and development.Work across multiple kitchens and premium events.Clear progression within a growing kitchen brigade.Central London location.Luxury private members' club environment.
How to apply
If you are a Senior Chef de Partie with premium restaurant experience, send your CV to Olly at COREcruitment dot com today.
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Head Chef 50-55k + Bonus A fantastic opportunity for a Head Chef to join a premium British restaurant in West London, part of a growing group, with a focus on British produce and small platesThe Role This is a high-volume, fast-paced operation with a focus on British produce. The successful candidate will be responsible for all kitchen operations, team management, menu development, and driving the restaurant towards its full potential. This role would suit a Head Chef with experience in a premium, quality-led environment who enjoys leading and developing chefs.The Restaurant
Part of a growing group with support from Head of Food.Beautiful design and setting.Focus on British produce – small plates, afternoon tea, English sparkling wine.Events and private dining.High-volume, fast-paced services.
The Head Chef Role
Lead and manage the kitchen team of 12-15 chefs.Drive consistency, food quality, and service standards.Manage ordering, stock control, food safety, and compliance.Coach, train, and develop young chefs.Knowledge of stems and SOPs.Work closely with the Head of Food and wider group on operational delivery.Contribute to menu development where input is welcome.Manage kitchen financials including GP, labour, and wastage.
The Ideal Head Chef
Proven experience as a Head Chef in a premium, quality-led restaurant.Strong leadership and people management skills.Knowledge of systems and SOPs.High-volume, fast-paced background.Commercially aware with good financial acumen.Passion for British produce and seasonality.Calm, organised, and thrives in a fast-paced environment.
How to Apply If you are a Head Chef with premium British cuisine experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
Chef de Partie - Premium Private Members' Club - Central London 40kA Chef de Partie role in a luxury private members' club with multiple food outlets, fine dining and premium events, working across a range of kitchens.An exclusive private members' club in Central London is seeking a Chef de Partie to join its kitchen team. The club operates multiple premium restaurant spaces, private dining rooms and a busy events calendar, with fine dining and canapé service throughout. This is a hands-on role, working across multiple kitchens and functions in a luxury environment.The Chef de Partie would suit an experienced CDP looking for a new challenge and great work life balance.Every hour of overtime is paid!The Chef de Partie role
Run a section independently during busy services.Prepare and cook dishes to spec, ensuring quality and consistency.Support the senior chefs with prep, stock control and food safety.Work across multiple kitchens and outlets as required.Support private dining, canapé parties and functions.Maintain high standards of hygiene, cleanliness and organisation.
About you
Chef de Partie experience in a quality, high-volume kitchen.Strong knife skills and section management.Confident working under pressure in a luxury environment.Comfortable moving between outlets and events.A team player with a positive, hands-on attitude.Committed to food safety and high standards.
The package
40k total package + extra tronc available after probation45-hour week with a mix of shifts.Structured training and development.Work across multiple kitchens and premium events.Central London location.Luxury private members' club environment.
How to apply
If you are a Chef de Partie with premium restaurant experience send your CV to:Olly at COREcruitment dot com today.
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Sous Chef – Michelin Bib Gourmand – 52kAward-winning London group. Six sites, more coming. High-volume European food, fresh ingredients, real work-life balance.The Role Support the Head Chef in running an established, high-volume London site. Hands-on leadership, team development, stock and cost control, menu input, and stepping up when needed.The Group
Michelin Bib Gourmand standard.Six successful London sites, with more in the pipeline.Fast-paced, high-volume European restaurants.People-focused, minimal chef turnover.
The Ideal Sous Chef
Sous Chef or strong Senior CDP from a quality, fresh food background.High-volume European cuisine experience.Confident leader who develops their team.Commercially sharp – stock, cost control, systems.No ego. Team player.
Why Apply
£52,000 including tronc.45-48 hour week.Clear progression as the group grows.Structured, supportive environment.
If this sounds like you, send your CV to Olly at COREcruitment dot com.02075395579....Read more...
Sous Chef – Open Fire Restaurant - 45-50k - Central LondonAn excellent opportunity for a Sous Chef to join a food-led group cooking over charcoal and open fire, with creative small plates and a South Asian influence.A food-led group near London Bridge is seeking a Sous Chef to join its kitchen. The restaurant cooks over charcoal and open fire, with a menu of traditional, stripped back and inventive sharing dishes and small plates. This is a hands-on role in a 70-cover restaurant doing up to 250 covers a day, working alongside a brigade of 8 to 10 chefs. This role would suit a Sous Chef with charcoal and open fire experience who is ready to step up into a quality-focused, ambitious operation.The Role
Hands-on cooking with the team across all sections.Support the Head Chef with training and menu development.Work closely with the owner and directors on new dishes.Maintain high standards of food quality, presentation and consistency.Support recruitment and training of BOH staff.Work to budgets, GP and P&L targets.Uphold food safety and hygiene standards.
The Site
70 covers.Up to 250 covers a day.Brigade of 8 to 10 chefs.48-hour contract.Food style: innovative small plates, sharing dishes, South Asian influence.All cooking over fire and charcoal.Fresh, seasonal menus.
The Ideal Sous Chef
Experience cooking with charcoal and open fire.Creative approach to cooking and menu development.Strong team management skills.Experience recruiting and training BOH staff.Food safety and standards focused.Ambitious and ready for a new challenge.
Why Apply
Ambitious, quality-focused brand.Discounts and group benefits.Free staff meals.28 days holiday.
How to Apply
If you are a Sous Chef ready for a new challenge, please send your CV to Olly at COREcruitment dot com.
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Job Title: Demi Chef de Partie – 5* hotel restaurant Location: Amsterdam Salary: €2.500 and €2.800 gross per month Start: ASAPDo you have a background as chef, demi chef de partie, cook, line cook, prep cook, grill chef, kitchen assistant, hotel or restaurant kitchen, fine dining, South American cuisine? We invite you to apply for the role of Demi Chef de Partie in an out-of-theordinary hotel kitchen. This is a creative, high-energy restaurant concept drawing on vibrant Latin American and tropical influences such as ceviche, chimichurri, aguachile, picanha — fired up on a charcoal grill for deep, smoky flavour profiles. You'll cook with seasonal, honest ingredients using both traditional and modern techniques, in an open kitchen with a breathtaking view, surrounded by an international team and guest list.Key responsibilities:
Support the Chef de Partie and kitchen leadership in daily operationsPrepare and plate dishes to the restaurant's standards, keeping quality and presentation consistentHelp run your section during busy dinner servicesStore daily products correctly in line with HACCP guidelinesKeep your kitchen area tidy, organized, and your station cleanPlay your part in finishing dishes for our guests
Key requirements:
An ambitious cook with your sights set on becoming a Chef de PartieAt least 1 year of experience in a commercial kitchenAvailable to work evenings (we're open daily from 17:30 to 22:30)Solid knowledge of health, safety, and hygiene standards under current HACCP guidelinesA humble team player — big egos don't survive hereFluent enough in English to communicate with the team
Benefits:
Cooking in one of Amsterdam's most exciting rooftop restaurants, with an open kitchen and a skyline viewA kind, supportive, and ambitious culinary team cultureInternational guests and colleaguesCareer growth opportunities within a global hotel groupEasy to reach by public transport and by car
A 4-day work week of 10 hours per dayYear-end bonus of up to 100% of one month's gross salary€500 gross refer-a-friend bonusCompany Fitness, Bicycle, and Sports Plans to keep you activeTraining and development through our internal academy, with real career opportunities in the Netherlands and abroad
Job Title: Demi Chef de Partie – 5* hotel restaurant Location: Amsterdam Salary: €2.500 and €2.800 gross per month Start: ASAPDoes this match with your skills and experience? Apply now to luizas@corecruitment.com ....Read more...
Senior Chef - Dublin North
MLR are currently recruiting for a Senior Chef to join this prestigious Private Members Club in North Dublin.
With the emphasis on quality food and service, our client is looking for an experienced Senior Chef to join their exceptional kitchen team.
As this is a senior role, the perfect candidate will be required to have stong HACCP, and the ability to work off of their own initiative.
If this excellent opportunity sounds like it’s the role for you, please apply through the link below.....Read more...
Job Title: Head Pastry ChefThis is an exceptional opportunity to join one of Surrey's most prestigious luxury hotels, celebrated for its stunning interiors, outstanding sports facilities, elegant bars, and an impressive collection of premium dining venues. The hotel boasts a renowned fine dining restaurant, a contemporary brasserie, thriving banqueting operations, and a characterful gastro pub, offering guests a first-class culinary experience across a variety of settings.As Head Pastry Chef, you will join a talented and ambitious management team overseeing all the hotels catering outlets. Working with the finest seasonal ingredients, you will play a key role in producing award-winning modern British cuisine, ensuring every dish is delivered with creativity, precision, and consistency. This position offers an excellent opportunity to contribute to menu development, mentor and inspire junior chefs, and further develop your career within a highly professional brigade dedicated to culinary excellence.Head Pastry Chef Benefits:
£62,000 per year.40 hour contract, hourly paid overtime.Closed for Christmas & New Year every year.Working within a stable and supportive senior team.Located in the beautiful surroundings of SurreyFree Parking on siteEarliest start 8am, latest finish 11:30pmPrivate health careMeals and uniform provided whilst on duty.Pension schemes.
Head Pastry Chef Requirements:
An experienced Head Pastry Chef or accomplished Senior Pastry Sous Chef with a strong background in luxury hotels, fine dining restaurants, or high-quality multi-outlet operations.Proven experience leading a pastry team and managing the day-to-day running of a busy pastry kitchen.Exceptional skills in pastry, desserts, bakery products, petit fours, and afternoon tea preparation.A creative and innovative chef with a passion for developing seasonal menus and contemporary dessert concepts.Strong leadership and mentoring abilities, with a proven track record of training and developing junior chefs.Excellent organisational and communication skills, capable of managing multiple outlets and functions simultaneously.A hands-on, quality-driven professional who leads by example and consistently delivers exceptional standards.Strong commercial awareness, with the ability to manage food costs, stock control, and minimise wastage.A stable employment history supported by excellent references.A genuine passion for pastry and a commitment to delivering memorable dining experiences for every guest.....Read more...
Executive Chef Location: Stockholm, SwedenSalary: €70,000Languages: Swedish and English requiredAn exciting opportunity has arisen for an experienced Executive Chef to lead the culinary operation of a large scale hospitality business in Stockholm.This role is ideal for a creative and commercially minded chef who enjoys leading large teams, developing innovative food concepts, and delivering exceptional dining experiences in a fast-paced environment.The Role
Lead the overall culinary strategy and kitchen operationDevelop seasonal menus and innovative food conceptsInspire, coach, and develop a high-performing kitchen teamMaintain exceptional standards of food quality, presentation, and hygieneManage food costs, budgets, and supplier relationshipsDrive operational efficiency and continuous improvementWork closely with senior leadership to enhance the overall guest experience
About You
Previous experience as an Executive Chef or Head Chef within a large hospitality operationStrong leadership and people management skillsCommercially minded with experience managing food costs and budgetsPassionate about innovation, quality, and delivering memorable guest experiencesComfortable operating in a fast-paced, high-volume environmentFluent Swedish and English
What's on Offer
€70,000 annual salaryA senior leadership position with real influenceThe opportunity to shape the culinary direction of a well-established hospitality businessLong-term career opportunities within an international organisation
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Head Chef | Boutique Hotel | Edinburgh£50,000 - £55,000 + Benefits | Edinburgh City CentreAre you a passionate Head Chef who loves working with quality Scottish produce, developing menus and leading a kitchen team?COREcruitment is working with a boutique hotel in the heart of Edinburgh to find an ambitious Head Chef to lead its food operation. This is an opportunity to take ownership of a well-established restaurant, deliver a high standard of cooking and build on its reputation as a destination for both hotel guests and local diners.The OpportunitySet in a prime city-centre location, this stylish hotel combines historic character with contemporary hospitality. Its food offering centres on seasonal Scottish ingredients, quality seafood and premium grilled meats, supported by a lively bar operation and a varied programme of dining experiences.As Head Chef, you will have the opportunity to make your mark on the menus, kitchen culture and overall guest experience.The Role
Lead the kitchen operation across breakfast, lunch and dinner, alongside Sunday roasts, afternoon tea, bar food and group dining.Develop seasonal menus showcasing Scottish produce, quality suppliers and modern British cooking.Maintain consistently high standards of food quality, presentation and service.Lead, train and develop the kitchen brigade, creating a positive and accountable team culture.Manage food costs, gross profit, stock control, waste and supplier relationships.Ensure full compliance with food safety, hygiene, allergen management and health and safety standards.Work closely with the wider hotel team to deliver a strong guest experience and develop the restaurant's appeal to local customers.
What We’re Looking For
Experience as a Head Chef or an ambitious Senior Sous Chef ready to take the next step.A strong background in quality hotels, restaurants or premium casual dining.A passion for modern British or Scottish cuisine, seasonal menus and ingredient-led cooking.Experience managing kitchen teams, busy services and multiple food offerings.A sound understanding of food GP, menu pricing, labour management and kitchen costs.Strong leadership skills, with the ability to motivate a team and maintain standards under pressure.A hands-on approach, commercial awareness and a genuine interest in developing the food offering.
Why Consider This Role?
A prominent city-centre location in Edinburgh.The opportunity to lead an established restaurant within a boutique hotel.Scope to influence menus, suppliers and the future direction of the food operation.A varied role spanning restaurant dining, breakfast, afternoon tea, bar food and events.The chance to work with quality Scottish produce and create memorable guest experiences.
Interested?If you’re an experienced Head Chef or a strong Senior Sous Chef looking for your next challenge in Edinburgh, I’d love to hear from you.Apply today or contact COREcruitment for a confidential conversation about the opportunity.....Read more...
Job title: Sous ChefLocation: AmsterdamSalary: €3500-€3700 gross per month (excluding the 8%)Start: ASAPOur client is a well-loved Mediterranean-inspired restaurant with a generous, flavour-driven cuisine, warm hospitality, and buzzing, social dining atmosphereThe kitchen is high-volume, creative, and collaborative, and we're now looking for a Sous Chef to help lead it.Key responsibilities
Support the Head Chef in running daily kitchen operations across a fast-paced, high-cover serviceLead and motivate a diverse brigade of chefs, ensuring consistency, quality, and speed on every plateTake ownership of sections, pass, and service during shifts — and step up to lead the kitchen in the Head Chef's absenceContribute to menu development, seasonal changes, and specials, with genuine room for creative inputMonitor food safety, HACCP compliance, and hygiene standards at all timesManage stock levels, ordering, and waste control in partnership with the Head ChefHelp train and develop junior chefs, building a positive, supportive kitchen culture
Key requirements:
3+ years of experience at Sous Chef level in a fresh, high-volume Mediterranean, or comparable quality-focused restaurantStrong leadership presence — calm, organised, and motivating during busy serviceSolid knowledge of Mediterranean ingredients, techniques, and flavour profilesUp-to-date food safety certification (HACCP Level 2 minimum)A genuine passion for hospitality and a hands-on, no-ego attitudeFlexibility to work evenings, weekends, and holidays — this is hospitality, and the buzz is part of the deal
Job title: Sous ChefLocation: AmsterdamSalary: €3500-€3700 gross per month (excluding the 8%)Start: ASAPShould your experience and skills match with the requirements of this role, we invite you to apply. For further details, please contact luizas@corecruitment.com ....Read more...
Job Title: Demi Chef de PartieOur client is opening a stunning new restaurant in the heart of Soho, specialising in modern European cuisine delivered in a premium‑casual setting. The concept blends refined cooking with a relaxed, contemporary atmosphere, showcasing exceptional produce and thoughtful culinary craftsmanship. The operation will feature a brand‑new, state‑of‑the‑art kitchen and accommodate up to 60 guests at any one time. Service standards are set high, supported by a dedicated and experienced management team who are committed to creating a well‑structured, positive environment where the team can thrive and the restaurant can grow with confidence.Demi Chef de Partie benefits:
45 hours per week.A 5 minute walk from Tottenham Court Road stationPaid every 4 weeks, 13 times per year.60 Cover RestaurantContemporary Mediterranean cuisine7+ chefs across main kitchen & pastry£35,000 per annumLatest finish is 11pmAverage covers 20 for lunch 60 dinnerAmazing state of the art spacious and fully air-conditioned kitchen
Demi Chef de Partie requirements:
A skilled and creative Demi Chef de Partie who is eager to develop their craft under the guidance of an award‑winning Head Chef, gaining exposure to modern techniques and high‑quality produce.Minimum two years’ experience working in professional kitchens, ideally within reputable restaurants, hotels, or premium‑casual dining environments.A stable employment history demonstrating commitment, reliability, and a genuine passion for the industry.A positive, team‑focused attitude, with the ability to collaborate effectively, support colleagues, and contribute to a motivated, high‑performing kitchen brigade.....Read more...
Head Chef – Fresh Food Restaurant 50-55k - Central 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 central 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 50-55kImpact: 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...
