Prepare ingredients for service
Assist with cooking and plating dishes
Maintain kitchen cleanliness and wash up
Follow food safety, hygiene and H&S procedures
Receive and rotate stock correctly
Keep basic kitchen records as required
Support food service during busy periods
Assist with simple front‑of‑house tasks when needed
Work as part of the kitchen team and follow chef instructions
Training:Commis Chef Level 2.Training Outcome:On completion, apprentices could progress into a full Commis Chef role, with opportunities to develop into Chef de Partie, Sous Chef or other catering positions within Hampshire County Council’s hospitality and events teams.Employer Description:Hampshire County Council is one of the largest local authorities in the UK, providing a wide range of public services across the county. Their catering and hospitality teams support country parks, visitor centres and event venues, delivering high‑quality food and service for residents and visitors.Working Hours :29.6 hours per week over a 7‑day rota. Mainly daytime hours with some evening and weekend work for events. Exact working days and hours TBC.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative,Initiative,Physical fitness....Read more...
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.
....Read more...
As a Chef apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you'll soon become an invaluable member of the kitchen team.
Join us at Greene King pubs, where we have always been the beacon for communities, wherever people want to come together. Our collection of community pubs is the heart and soul of the local area around them, helmed by a local hero and crewed by a team always ready with your favourite tipple. Our pubs embody the true meaning of a local pub, acting as a central hub where locals can enjoy one of our events, a feast of lovingly cooked food or a quick catch-up with friends over a drink.
We're all about rewarding our teams' hard work, that's why...
You'll receive a competitive salary, pension contribution, as well as:
The chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.
Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount.
Wage Stream - Access your wage before payday for when life happens.
Retail discounts - Receive up to 30% off at Superdrug, exclusive discounts with Three Mobile, along with many more...
Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels, so you can enjoy a weekend away without breaking the bank
Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a Chef apprentice, you will...
Prepare, cook and present food which meets specs and customer expectations.
Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors.
Communicate clearly with your team in order to provide high-quality meals to customers on time.
Keep up to date with new products, menus and promotions.
What your apprenticeship includes:
A mixture of face-to-face and Skype/phone catch-ups every 4 - 6 weeks to discuss feedback and progress.
A mixture of on and off-the-job training, including workshops and webinars.
Reviews every 12 weeks with your Line Manager and Apprenticeship Trainer
The chance to get Functional Skills in English and maths (if you don't already have GCSEs)
A Chef Apprenticeship Qualification once you have completed the 15-month programme
Attend 4 masterclasses to further develop your Chef skills
Alongside working full-time as an Apprentice Chef, you will also be joining our unique Chef Academy, where you will have the opportunity to attend four masterclasses designed to teach you expert knowledge and technical skills involved in 4 different areas of cooking.
At Greene King, you will be working towards a Production Chef Academy Level 2 Apprenticeship Qualification over the course of 15 months.Training:Chef Academy Production Chef L2, including Functional Skills in maths and English.Training Outcome:Ongoing training and development.Employer Description:Greene King is the country's leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels in towns, villages and city-centre high streets across England, Wales and Scotland. With a rich heritage of over 200 years, we brew award-winning beers and operate managed, tenanted, leased and franchised pubs from our headquarters in Bury St. Edmunds.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Join us at Flaming Grill, where we're famous for flame grilled food and sizzling skillets. We're all about creating a lively atmosphere in our pubs, providing the perfect setting for our customers to enjoy the action of a game with a great choice of drinks.
As a Chef apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you'll soon become an invaluable member of the kitchen team.
Join us at Chef & Brewer, a collection of unique country-style pubs set in beautiful locations across the country which are welcome escapes for our customers, that feel like a home away from home. Our relaxed pubs with beautifully decorated interiors, seriously good pub food and expertly chosen drinks ranges are the perfect places for our customers to enjoy any occasion.
You'll receive a competitive salary, pension contribution as well as:
The chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.
Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount.
Wage Stream - Access your wage before payday for when life happens.
Retail discounts - Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more...
Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so you can enjoy a weekend away without breaking the bank.
Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a Chef apprentice, you will...
Prepare, cook and present food which meets specs and customer expectations.
Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors.
Communicate clearly with your team in order to provide high-quality meals to customers on time.
Keep up to date with new products, menus and promotions.
What your apprenticeship includes:
A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress.
A mixture of on and off the job training, including workshops and webinars.
Reviews every 12 weeks with your Line Manager and Apprenticeship Trainer.
The chance to get Functional Skills in English and maths (if you don't already have GCSE).
A Chef Apprenticeship qualification once you have completed the 15 month programme.
Alongside working full time as an Apprentice Chef, you will also be joining our unique Chef Academy, where you will have the opportunity to attend four masterclasses designed to teach you expert knowledge and technical skills involved in 4 different areas of cooking.
At Greene King, you will be working towards a Production Chef Level 2 Apprenticeship qualification over the course of 15 months.Training:Chef Academy Production Chef Level 2, including Functional Skills in Maths and English.Training Outcome:Ongoing training and development.Employer Description:Greene King is the country's leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels in towns, villages and city-centre high streets across England, Wales and Scotland. With a rich heritage of over 200 years, we brew award-winning beers and operate managed, tenanted, leased and franchised pubs from our headquarters in Bury St. Edmunds.Working Hours :20-30 hours. Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
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...
As a Chef apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you'll soon become an invaluable member of the kitchen team.
Join us at Greene King pubs, where we have always been the beacon for communities, wherever people want to come together. Our collection of community pubs are the heart and soul of the local area around them, helmed by a local hero and crewed by a team always ready with your favourite tipple. Our pubs embody the true meaning of a local pub, acting as a central hub where locals can enjoy one of our events, a feast of lovingly cooked food or a quick catch up with friends over a drink.
You'll receive a competitive salary, pension contribution as well as:
-The chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.
-Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount.
-Wage Stream - Access your wage before payday for when life happens.
-Retail discounts - Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more...
-Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so you can enjoy a weekend away without breaking the bank
-Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a Chef apprentice, you will...
-Prepare, cook and present food which meets specs and customer expectations.
-Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors.
-Communicate clearly with your team in order to provide high-quality meals to customers on time.
-Keep up to date with new products, menus and promotions.
What your apprenticeship includes
-A mixture of face to face and skype/phone catch ups every 4-6 weeks to discuss feedback and progress
-A mixture of on and off the job training, including workshops and webinars
-Reviews every 12 weeks with your Line Manager and apprenticeship Trainer
-The chance to get Functional Skills in English and maths (if you don't already have GCSE)
-A Chef Apprenticeship Qualification once you have completed the 15 month programme
Alongside working full time as an Apprentice Chef, you will also be joining our unique Chef Academy, where you will have the opportunity to attend four masterclasses designed to teach you expert knowledge and technical skills involved in 4 different areas of cooking.
At Greene King, you will be working towards a Production Chef Level 2 Apprenticeship Qualification over the course of 15 months.Training:Chef Academy Production Chef Level 2 including Functional Skills in maths and EnglishTraining Outcome:Ongoing training and developmentEmployer Description:Greene King is the country's leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels in towns, villages and city-centre high streets across England, Wales and Scotland. With a rich heritage of over 200 years, we brew award-winning beers and operate managed, tenanted, leased and franchised pubs from our headquarters in Bury St. Edmunds.Working Hours :40 hours Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Head Chef – High-Volume Casual Dining – Bristol – £50K + BonusLead a dynamic kitchen team in Bristol's newest high-volume restaurant opening. Part of an award-winning UK group with a clear path to progression.We are partnering with an expanding restaurant group to find a Head Chef who thrives in fast-paced, high-volume kitchens. This role offers a genuine opportunity for growth, with 3-4 new openings annually and a culture built on teamwork and development.The Restaurant:
100+ covers.Weekly sales averaging £50,000–£65,000.High-volume, branded menu in a fast-paced environment.Part of an award-winning UK restaurant group.
The Head Chef Role:
Lead a brigade of 15 chefs.Oversee ordering, stock control, and back-of-house administration.Implement group systems and maintain consistency.Train, mentor, and develop the kitchen team.Drive sales and maintain quality during busy services.
The Ideal Head Chef:
Proven experience in casual dining at high volume.Background handling large teams and weekly sales of £50k+.Strong people skills – a natural mentor and leader.Understanding of group systems, ordering, and stock management.Knowledgeable on back-of-house administration and compliance.
Why Apply?
£50,000+ package: £34,000 base salary + £16,000 tronc.Performance bonus up to £6,800.Fast-track progression to Head Chef roles at new sites.Team-centric culture with genuine career development.
Sound like you? APPLY TODAY!Send your CV to Olly at COREcruitment dot com.....Read more...
Head Pastry Chef – Fine Dining Mediterranean – City of London – Up to £75kA rare opportunity to lead the pastry section of a prestigious City restaurant. Classic French desserts with a fine dining touch, served across 400 covers daily. We need a creative and structured pastry chef to take ownership of the menu and lead a dedicated team.We are partnering with a highly respected restaurant group on a confidential search for an exceptional Head Pastry Chef to join their flagship City site.The Venue:
Prime City of London address400 covers daily across lunch and dinner serviceSimple, classic Mediterranean fine diningHigh-volume, high-end restaurant kitchen
The Pastry Role:
Full ownership of all dessert and pastry outputLead, train, and develop a brigade of 8 pastry chefsCreate and execute classic French desserts with a refined, contemporary touchManage ordering, stock, and wastage for the pastry sectionMaintain impeccable standards across a busy, high-volume service
The Ideal Head Pastry Chef:
Current Head Pastry ChefProven background in classic French patisserie and fine dining dessert presentationExperience leading a team in a high-volume environment (400+ covers)Organised, structured, and commercially awareAble to maintain consistency and quality at pace
Why Apply?
Up to £75,000 Flagship City venue with world-class reputationLead your own team of 8 in a high-profile operationCreative freedom within a classic French frameworkConfidential search – immediate consideration
Send your CV to Olly at COREcruitment dot com ....Read more...
Head Chef - Production Unit (CPU) – Southeast London – Monday to Friday £50-60kA unique role for a restaurant chef looking for Monday–Friday, daytime only hours.Work alongside a Michelin-starred chef in a new central production unit, supplying top London restaurants with high-quality mis en place, stocks, sauces, and fresh pasta.We are partnering with a new premium food production business that supplies some of London's best-known restaurant groups. This is not a restaurant role – it's a chance to apply your kitchen skills in a production environment, with genuine work-life balance and long-term progression.The Role:
Join a small, growing CPU in South East LondonWork directly alongside a Michelin-starred chef-owner.Batch cook confit meats, stocks, sauces, dressings, pesto, preserves, and fresh pasta for restaurant clientsManage production planning, labelling, batch tracking, and food safety compliance.Lead and develop a small team (currently 6, set to grow).
The Ideal Candidate:
Restaurant background essential – you understand flavour, detail, and quality.Senior Sous or Head Chef level looking for a new challenge.Level 3 Food Safety / HACCP experience a massive plus.Organised, process-driven, and comfortable with paperwork.Excited by the opportunity to grow with a new venture.
Why Apply?
Monday to Friday, 8am-5:30pm – evenings and weekends off.£50,000 – £60,000 (salary can grow as the business scales).Free parking on-site.Genuine progression to Head of Production / Operations in 3-4 years.New 12,000 sq ft unit opening in summer 2026.
Send your CV to Olly at COREcruitment dot com.....Read more...
We’re recruiting an Executive Chef to lead a premium, multi-site Contract Catering portfolio across London & Surrey, delivering a strong mix of hospitality-led fine dining and high-quality retail food offers. This is a great opportunity for an Executive Chef with multi-site experience, a Contract Catering background, and a passion for elevating food standards, hospitality and team performance in London & Surrey!The offer
Up to £65,000 per annumMonday to Friday operationSenior, multi-site Executive Chef rolePackage including pension, healthcare, wellbeing & lifestyle benefits!•Genuine scope to elevate and develop the food offer
The operation
Multi-site portfolio across London & Surrey.High-volume of hospitality & fine dining focus, small amount of retail in London.Retail offer includes hot food, cold food, salad bar, and grab & go.Surrey site offers high-volume retail offering.Daytime-focused operations with consistent weekday footfall.Clear brief to elevate and modernise the food offer across sites
The role
Provide strategic culinary leadership across all sites.Drive food quality, innovation and consistency across hospitality and retail.Develop menus that are relevant, seasonal and market leading.Lead, mentor and support Head Chefs across hospitality and retail operations.Ensure excellence across food safety, compliance, cost control and stock management.Act as a senior culinary ambassador, supporting client engagement and long-term partnerships.
The Executive Chef
Proven Executive Chef experience across multiple sites within Contract Catering.Strong background in hospitality-driven, fine-dining 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...
We’re recruiting an Executive Chef to lead a premium, multi-site Contract Catering portfolio across London & Surrey, delivering a strong mix of hospitality-led fine dining and high-quality retail food offers. This is a great opportunity for an Executive Chef with multi-site experience, a Contract Catering background, and a passion for elevating food standards, hospitality and team performance in London & Surrey!The offer
Up to £65,000 per annumMonday to Friday operationSenior, multi-site Executive Chef rolePackage including pension, healthcare, wellbeing & lifestyle benefits!•Genuine scope to elevate and develop the food offer
The operation
Multi-site portfolio across London & Surrey.High-volume of hospitality & fine dining focus, small amount of retail in London.Retail offer includes hot food, cold food, salad bar, and grab & go.Surrey site offers high-volume retail offering.Daytime-focused operations with consistent weekday footfall.Clear brief to elevate and modernise the food offer across sites
The role
Provide strategic culinary leadership across all sites.Drive food quality, innovation and consistency across hospitality and retail.Develop menus that are relevant, seasonal and market leading.Lead, mentor and support Head Chefs across hospitality and retail operations.Ensure excellence across food safety, compliance, cost control and stock management.Act as a senior culinary ambassador, supporting client engagement and long-term partnerships.
The Executive Chef
Proven Executive Chef experience across multiple sites within Contract Catering.Strong background in hospitality-driven, fine-dining 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...
Sous Chef, Gastro Pub, ASAP StartA busy country pub in the Northamptonshire countryside is hiring a Sous Chef
Peak summer food sales up to £50k per weekBig outdoor space for high-volume serviceOutdoor BBQ offer during the summer monthsSet in a former stationmaster’s house with views over the lake and countryside
The role
You will support the Head Chef and lead the kitchen day to day.Run service at pace, inside and outsideCook with fresh produce and bring ideas to the menuDrive consistency, quality, and speed during peak tradeManage prep, ordering, stock, and wastageLead, train, and develop junior chefsKeep standards tight on food safety and cleanliness
What you need
Sous Chef experience in a fresh-food kitchenConfidence running busy services and outdoor tradeStrong people skillsCalm, approachable leadershipClear focus on coaching juniors and building a team culture
Pay and contract
Salary: £36,000 + tronc (around £3-4,000 per year)Salary or Hourly options availableContracted hours: 48 per week
Start date
ASAP
ApplySend your CV....Read more...
Sous Chef, Gastro Pub, ASAP StartA busy country pub in the Northamptonshire countryside is hiring a Sous Chef
Peak summer food sales up to £50k per weekBig outdoor space for high-volume serviceOutdoor BBQ offer during the summer monthsSet in a former stationmaster’s house with views over the lake and countryside
The role
You will support the Head Chef and lead the kitchen day to day.Run service at pace, inside and outsideCook with fresh produce and bring ideas to the menuDrive consistency, quality, and speed during peak tradeManage prep, ordering, stock, and wastageLead, train, and develop junior chefsKeep standards tight on food safety and cleanliness
What you need
Sous Chef experience in a fresh-food kitchenConfidence running busy services and outdoor tradeStrong people skillsCalm, approachable leadershipClear focus on coaching juniors and building a team culture
Pay and contract
Salary: £36,000 + tronc (around £3-4,000 per year)Salary or Hourly options availableContracted hours: 48 per week
Start date
ASAP
ApplySend your CV....Read more...
Executive Sous Chef Salary: $100,000 – $110,000 + Benefits & Staff Accommodation Location: Banff, AB, CanadaI’m hiring on behalf of a very prestigious client who is seeking an Executive Sous Chef to lead and inspire a high-performing culinary brigade across multiple food & beverage outlets. In this role, you will partner with the Executive Chef to drive operational excellence, maintain exceptional culinary standards, and foster a culture of innovation, collaboration, and inclusion.Key Responsibilities:
Provide strategic culinary leadership and assume operational control in the Executive Chef’s absence.Manage food and labor costs, inventory, procurement, and sustainability initiatives.Ensure consistency in quality, presentation, and service across all F&B outlets.Uphold safety, hygiene, and brand standards while championing a positive, inclusive kitchen culture.
Qualifications:
Proven ability to lead large teams, recruit and retain top talent, and foster succession planning.Strong expertise in menu development, labor management, and cost control.Red Seal Certification or international equivalent, with Canadian Food Handling Certification.Exceptional leadership, organizational, and communication skills.
Benefits & Perks:
Comprehensive medical, dental, and vision coveragePension plan with employer matchingStaff accommodation for initial monthsEmployee travel and resort discounts
Subsidized meals and access to fitness, spa, and recreational facilities....Read more...
As an apprentice chef, you will be trained through different sections of the kitchen, working on either the larder or pastry section.
You will learn how to prepare, cook, and serve the dishes you make to our guests. Alongside our experienced team to help you know the details needed for our restaurant.
You will be expected to work in the below areas:
Room service - Preparing and cooking room service menu dishes as per our standards
Restaurant - Preparing, cooking and serving menu dishes. Such as the Raw Orkney scallop, granny smith apple, wasabi, and dill along with others
Training:
All of your training will be completed within the workplace
You will be working towards the Level 2 Commis Chef apprenticeship
You will have the opportunity to work towards your Functional Skills in Maths and English if you do not have the GCSEs or equivalent
Training Outcome:
A natural progression route would be a Level 3 Apprenticeship. Options are Senior Production Chef, Chef De Partie or Hospitality Supervisor, depending on the chosen job route and if the current job role supports the learning
Employer Description:Privately owned hotel and restaurant, with a focus on high-quality experience for our guests.
Hotel: 4 red stars with AA guide
Restaurant: 1 Michelin star and 3 rosettes
See the website for more detailsWorking Hours :Accommodate open times:
Tuesday to Thursday - 06:30 - 21:00 and Friday to Sunday - 12:30- 13:30, 18:30 - 21:00. Shift patterns will vary.Skills: Communication skills,Attention to detail,Presentation skills,Team working,Positive attitude,Creative approach to work....Read more...
Sous Chef – New Opening Brasserie – Central London (City) – £42kJoin the opening team of an exciting new brasserie in the heart of the City. Part of a successful London restaurant group, offering a 40-hour contract with weekends off.We are seeking a skilled Sous Chef to be part of an exciting new opening this spring. This classic brasserie, located in Central London (City), will feature a main restaurant and private dining room, serving modern British and classic French brasserie cooking. This is a fantastic opportunity to join a successful London restaurant group known for quality and consistency.The Restaurant:
New opening in Central London (City) – launching spring 2026.Classic brasserie style with modern British and French influence.Main restaurant plus private dining room (PDR) for events.Part of an established, successful London restaurant group.
The Sous Chef Role:
Support the Head Chef in running a high-quality, busy service.Lead the brigade on the pass during service.Maintain fine dining standards across all sections.Oversee events and private dining to the same exacting standards.Assist with training and development of the kitchen team.40-hour contract – closed Sundays and Mondays.
The Ideal Sous Chef:
Strong restaurant background in premium, quality-driven kitchens.Experience in modern British or classic French brasserie cooking is a plus.Fine dining skills and the ability to execute dishes to a high standard.Comfortable handling busy services and private dining events.Proven experience in a quality restaurant environment.A team player who leads by example.
Why Apply?
Be part of an amazing opening this spring – interviews and trials now.Work with a successful London restaurant group.40-hour contract for genuine work-life balance.Closed Sundays and Mondays – two days off together.£42,000 per annum (£19.20 per hour).
Ready to join the opening team? APPLY TODAY. Send your CV to Olly at COREcruitment dot com.....Read more...
Job Title: Head ChefOur client is an exclusive neighbourhood dining pub based in Angel. We are actively seeking an experienced and confident Head Chef to lead the kitchen and elevate an already exceptional food offering. The site is known for its Michelin‑listed standards, 2 AA Rosette cooking and an impressive wine list sourced from family‑run vineyards. The menu celebrates the best of British, cooking with a focus on whole‑carcass butchery, rare and native breeds, and the very best seasonal produce from trusted UK farms. This is a role for a chef who thrives on craft, provenance and precision.Head Chef benefits:
A real opportunity to make your mark and shape the food directionA salary ranging from £75,000 to £80,000 per annumA platform to have your name above the door with clear progression pathwaysShare of service chargeGenerous food and drink discountsCycle-to-work and tech schemesStable business, with repeat custom and a great reputation
Head Chef requirements:
A driven Head Chef with at least two years’ experience cooking at 3 AA Rosette levelHands‑on, collaborative and proud of delivering consistently high standardsSomeone who is savvy with costing/numbers and can create dishes that focuses solely on what works for business.Strong track record managing kitchen operations, including GP control and 5* food hygieneExcellent communicator who enjoys developing, motivating and mentoring teamsPassionate about training both FOH and BOH to build a knowledgeable, confident brigadeCommitted to working with the best seasonal produce....Read more...
Seasonal Sous ChefLocation: The Hamptons, NY Dates Needed: April – October 1, 2026 Compensation: Weekly salary of $1,634.50 (Annual equivalent $85,000) Benefits / 401(k) / PTO / Relocation Assistance: Medical, dental, and vision benefits eligible; free local housing provided; potential seasonal transfers; employee meals and professional development opportunitiesPosition OverviewA premier seasonal hospitality property is seeking a Sous Chef to join its Food & Beverage Culinary team for the upcoming season. Reporting directly to the Executive Chef, the Sous Chef will help lead kitchen operations, train and mentor culinary staff, ensure consistency and quality across all food offerings, and contribute to delivering exceptional guest dining experiences. This role offers the opportunity to be part of a dynamic culinary environment with high standards and a strong team culture.Key Responsibilities
Supervise and manage daily kitchen operations, including food preparation, presentation, and organizationCollaborate with the Executive Chef on menu creation, development, pricing, and implementationAssist in monitoring inventory, portion control, and ingredient usage to minimize waste and maintain quality standardsSchedule and assign duties for kitchen staff while optimizing labor costs and adhering to budgeted headcountsEnsure all food items meet quality, temperature, taste, and visual standardsMonitor and maintain compliance with food safety, health, and occupational regulations, including ServSafe, HACCP, and local requirementsCollaborate closely with stewarding to maintain cleanliness, organization, and equipment maintenanceIdentify opportunities for menu and process improvements, including sourcing seasonal or local ingredientsTrain and mentor kitchen staff to ensure consistent execution of culinary standardsEnsure all safety, security, and loss control policies are followedPerform additional duties as assigned by the Executive Chef
Qualifications
Culinary degree or equivalent professional experienceMinimum of 5 years of culinary experience in high-end resorts, hotels, or private clubsPrior leadership experience in a luxury or high-volume culinary environment preferredStrong knowledge of culinary techniques, food products (local and imported), and seasonal menu developmentUnderstanding of occupational health and safety, food safety regulations, and F&B operational standardsAbility to work flexible hours, including evenings, weekends, and holidaysStrong communication, interpersonal, and team leadership skillsAbility to perform physical tasks, including standing for extended periods, lifting up to 50 lbs, and working indoors/outdoors in various weather conditions
Benefits
Weekly salary of $1,634.50 (annualized $85,000)Medical, dental, and vision coverage eligibilityFree local housing for the seasonOpportunity to be recommended for seasonal transfers to other locationsEmployee meals, referral incentives, and recognition programsProfessional development and career advancement opportunitiesPositive work culture with a focus on teamwork and member/guest experience
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Corus is hiring for a OTW Senior Chef de partie in Edinburgh.
7-12PM Mon-Fri
Responsibilities
Section Leadership: Managing and running a designated section (e.g., sauce, pastry, fish) and ensuring it is fully prepared for service.
Quality Control: Preparing, cooking, and presenting dishes to specific standards while maintaining portion control and recipe accuracy.
Mentorship: Supporting and guiding Junior Chefs de Partie, Commis Chefs, and apprentices to develop their skills.
Health &; Safety: Ensuring the section adheres to department standards of hygiene, health and safety, and food safety procedures.
Operational Support: Deputising for the Sous Chef or Head Chef during their absence and assisting with menu innovation.
Level 2 Food Safety Certificate.
If interested contact Madhu 07375920222
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HEAD CHEF | NEW LONDON HOTEL OPENING | CIRCA £65,000+ A brand-new hotel is opening in London with an all-day restaurant and a new bar and terrace overlooking the city.This is an opening Head Chef role. You will shape the food, build the team, and set the standards from day one.Concept
Breakfast service that flows into lunchAfternoon tea serviceDinner serviceBar and terrace with skyline viewsBritish produce at the coreInternational feel with strong Mediterranean influenceSmall plates and sharing styleSeasonal menu changesBusy service expected across multiple dayparts
The role
Lead menu development across all daypartsCreate seasonal menus and run tastingsRecruit, hire, and build the kitchen teamTrain, coach, and develop the brigadeSet up prep systems, standards, and service structure for an openingOversee ordering, stock, rotas, and kitchen controlsWork closely with senior hotel teams to deliver a smooth opening and strong daily operation
You must have
Proven leadership in a hotel kitchen at Head Chef or Senior Sous Chef levelStrong background in busy, high-volume restaurant serviceConfidence running fast, structured serviceA hands-on leadership style with clear training methodsStrong standards around produce, seasonality, and consistency
Package
Salary circa £65,000+ with flexibility for the right profileA high-profile opening with real ownership and visibility
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