Job Title: Head ChefAn exciting opportunity has become available for an experienced Head Chef to take charge of a quality-led restaurant kitchen in Battersea. The operation will focus on a concise, seasonal menu with everything prepared from scratch using fresh ingredients. This is a hands-on position suited to a chef who enjoys being on the stove, leading a small team and having genuine ownership of the day-to-day kitchen operation.Head Chef benefits:
Up to £60,000 per annumBattersea locationQuality-led neighbourhood restaurantSmall, regularly changing menuFresh, handmade pasta produced dailyEverything prepared from scratchIntimate restaurant environmentSmall, experienced kitchen brigadeHands-on Head Chef positionManage ordering, stock & kitchen organisationResponsibility for food quality & consistencyExcellent evening finishing timesLatest finishes approximately 9:30pm to 10:30pmOpportunity to put your own stamp on the kitchen
Head Chef requirements:
An experienced Head Chef or strong Senior Sous Chef ready to take full responsibility for a quality restaurant kitchen.A hands-on chef with strong kitchen management, organisation and leadership skills.A genuine passion for fresh produce, food prepared from scratch and maintaining consistently high standards.....Read more...
Head Chef – Michelin Bib Gourmand – 58-60k inc tronc A fantastic opportunity for a Head Chef to join an award-winning London restaurant group, with a focus on high-volume, fast-paced European cuisine and genuine work-life balance.The Role We are delighted to partner with a highly respected, multi-site restaurant group to appoint a Head Chef for one of their established London sites. This is a pivotal role offering stability, creative freedom, and a clear path for progression within a people-focused business renowned for its vibrant atmosphere and exceptional fresh food. The successful candidate will be the culinary leader, with responsibility for hands-on kitchen leadership, team development, and full operational management.The Group
Award-winning modern restaurant group with a Bib Gourmand standard for quality.Currently operating 6 successful London sites, with more openings planned.High-volume, fast-paced European restaurants.A people-focused business known for vibrant atmosphere and exceptional fresh food.Minimal chef turnover – a structured, supportive environment.Genuine expansion journey with further sites in the pipeline.
The Head Chef Role
Lead the kitchen at an established, high-volume London site.Hands-on kitchen leadership across all sections.Team development – a genuine passion for developing teams and promoting from within.Full operational management, including stock, cost control, and kitchen systems.Menu collaboration – creative freedom to shape menus.Work closely with the wider group on operational delivery.Maintain the highest standards of food quality, consistency, and presentation.
The Ideal Head Chef
Proven experience as a Head Chef or Senior Sous Chef in high-quality, fresh food environments.A background in recognised, quality-driven restaurants is a significant advantage.Experience in high-volume, fast-paced European cuisine.Strong leadership skills with a genuine passion for developing teams and promoting from within.Commercially savvy, with excellent stock, cost control, and kitchen systems management.A collaborative, energetic team player with no ego.Committed to a sustainable chef lifestyle.
Why Apply
Excellent salary of £58,000 – £60,000 including tronc.A sensible 45-48 hour working week, promoting a true work-life balance.Creative freedom to collaborate on and shape menus.A clear progression path as the group continues to expand.A structured, supportive environment known for minimal chef turnover.
How to Apply If you are a Head Chef ready for a high-volume, quality-driven role within an expanding group, please send your CV to Olly at COREcruitment dot com0207539557907599297482....Read more...
Lead Development Chef / Head Development ChefLocation: Flax Bourton, BristolSalary: £52,000–£53,000 + benefitsMonday–Friday | UK travel + occasionally EuropeWe are seeking an experienced, creative and commercially minded Lead Development Chef / Head Development Chef to join a highly successful specialist food business based at their beautiful innovations centre near Bristol.With over 35 years' experience, the business develops innovative food-on-the-move solutions for leading brands across the UK and internationally. It is a B Corp certified, Carbon Neutral organisation with a collaborative, entrepreneurial culture where innovation, sustainability and people are at the heart of the business.The RoleTo lead the development of exciting, commercially viable food-on-the-move ranges across the clients customer base — from first idea through to launch.The Lead Development Chef owns the creative and technical direction of NPD. They hold the day-to-day development relationship with key customers, turn a brief into a range that hits the target cost and the operational reality of the outlet, and sign it off as ready for manufacture.They also lead and develop the development chef team, setting the standards the NPD kitchen works to.You will:• Lead and mentor two Development Chefs.• Develop innovative, commercially viable food ranges.• Manage key customer relationships and present concepts and products.• Manage multiple NPD projects to brief, cost, margin and deadline.• Lead trials and support successful manufacturing scale-up.• Ensure recipes and specifications are accurate and commercially achievable.• Work closely with Technical, Manufacturing and Commercial teams.• Maintain high standards of food safety, HACCP, hygiene and kitchen control.• Identify emerging food, ingredient and consumer trends.• Travel across the UK, with occasional European travel.About YouYou will be a proactive, blue-sky-thinking chef and excellent team player with outstanding communication skills and commercial awareness.Ideally you will have:• 5+ years' experience in NPD, food manufacturing or high-volume commercial kitchens.• Proven experience taking products from concept to launch.• Experience leading or mentoring chefs.• Strong understanding of scale-up, costing and margins.• Excellent recipe costing and specification skills.• Customer-facing and presentation experience.• Food-related qualification, e.g. NVQ Level 2 Professional Cookery.• Level 3 Food Safety & Hygiene.• Full, clean UK driving licence.Retail, food-to-go, foodservice, international, fine-dining or HACCP experience would be advantageous.The OpportunityA fantastic opportunity to combine culinary creativity, customer interaction and senior NPD leadership, working with major brands and a wide variety of food products.If you are passionate about food, a natural leader, creative thinker and commercially focused chef, this could be an excellent next career move.Alternative job titles may include Head of Food Development, Head of Culinary Development, Head of NPD Food, Development Chef Lead, Food Innovation & Development Lead, Head of Culinary Innovation, Senior Development Chef, NPD Chef Manager, Head of Product Development Food....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...
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...
Salary: £60,000-£66,000 Location: Central London | Multi-Site Hours: 48 hours per week | Flexibility around eventsI'm recruiting a hands-on Executive Head Chef to lead a amazing multi-site catering operation in Central London, overseeing a brilliant mix of retail dining, hospitality and events.The operation is established, but there's real opportunity for someone to come in with fresh ideas, develop the menus and evolve the overall food offer within several incredible spaces.Salary & Benefits
£66,000 salary28 days annual leaveCompany pensionLife assuranceWellbeing supportSeason ticketsTraining and development
The Operation
Stunning multi-site Central London portfolio.Multiple kitchens and food outlets.High-volume retail and daytime dining.Premium corporate hospitality.Events and private dining.Fresh, seasonal food produced in-house.Established chef teams.
The Role
Lead the culinary operation across multiple sites.Develop and evolve the overall food strategy.Create seasonal retail, hospitality and event menus.Lead, motivate and develop Head Chefs and kitchen teams.Drive food quality and consistency.Introduce new food concepts and ideas.Manage GP, labour, stock, waste and budgets.Support events, food sales and commercial performance.Remain visible, involved and hands-on in the kitchens.
About You
Executive Head Chef or experienced multi-site Head Chef.Strong multi-site catering experience.Background across events, hospitality and retail dining.Contract catering, premium venues or large-scale hospitality experience.Strong fresh-food and seasonal cooking background.Creative with menus and food concepts.Experienced leading and developing large chef teams.Commercially strong with excellent financial understanding.Hands-on, energetic and genuinely passionate about food.
This is a brilliant opportunity for an Executive Head Chef who wants to do more than maintain an existing operation.You'll have the scope to develop the food, influence the culinary direction, build strong teams and make a genuine impact across a major Central London portfolio – while remaining close to the kitchens and the food itself.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Head Chef Banqueting, Meeting & Events – Luxury Hotel
Edinburgh | £55,000 + circa £7,000 service charge | 40 hoursWe are recruiting for a Chef de Cuisine to join a prestigious luxury hotel in Edinburgh.This is a senior kitchen leadership role with a strong focus on Meeting & Events, alongside Afternoon Tea, In Room Dining and the staff restaurant.The role
Lead a team of around 18 chefsOversee Meeting & Events across multiple function spacesDeliver events ranging from intimate functions to dinners for 280 and standing events for up to 400Oversee a busy Afternoon Tea operation with 100+ covers regularlyWork alongside the Executive Chef on menus and culinary developmentManage kitchen standards, food costs, ordering and team developmentWork across a complex hotel operation with multiple satellite kitchens
About you
We are looking for an experienced Head Chef, Chef de Cuisine or strong Senior Sous Chef who is ready for their next step.You will need:
Luxury hotel or high-end hospitality experienceStrong Meeting & Events or banqueting experienceExperience leading a sizeable brigadeExcellent food and menu development skillsStrong commercial and organisational abilityA genuine passion for developing and leading a team
This is an opportunity to step into a senior role within a high-profile luxury hotel and take ownership of a diverse culinary operation.Package
£55,000 salaryCirca £7,000 discretionary service charge29 days holidayPrivate medicalPensionMeals on dutyUniform and laundryHotel and restaurant discountsCareer development opportunities
40 hours over 5 days, including weekends.If you are an experienced Head Chef or Senior Sous Chef with luxury hotel and events experience, get in touch for a confidential conversation.....Read more...
HEAD CHEF | DESTINATION GASTRO PUB£42,000–£50,000 BonusAccommodation AvailableNorthamptonshire We’re working with an established, food-led destination gastro pub with a strong reputation for quality, a loyal customer base and a real sense of identity. Food accounts for around 70% of the business, with a busy restaurant operation alongside weddings, functions and events. The venue has already picked up industry recognition and now has ambitions to build further, including working towards Estrella Damm Top 50 Gastropubs and Bib Gourmand recognition.This is an opportunity for a chef to take genuine ownership of the kitchen and become part of the next stage of the business.THE ROLE• Lead a kitchen team of around 6 chefs, including 2 apprentices• Take ownership of the food operation and kitchen standards• Develop seasonal, quality-led gastro pub menus• Work alongside the owner initially before taking full control of the kitchen• Maintain the existing food identity while bringing your own ideas• Oversee restaurant service, weddings, functions and events• Manage ordering, stock, GP, wastage and kitchen costs• Develop and mentor junior chefs and apprentices• Work closely with local colleges and support new talent• Help drive the business forward as part of a longer-term investment planTHE PERSON• Experienced Head Chef or strong Sous Chef ready to step up• Background in a quality gastro pub, restaurant or similar operation• Commercially aware and comfortable with a busy kitchen• Passionate about good produce and consistent cooking• Someone with energy, ambition and a desire to make things better• You don’t need a Rosette-heavy CV. Experience, attitude and the ability to take ownership matter moreTHE PACKAGE• £42,000–£45,000 salary• £4,000–£5,000 potential bonus• Two-bedroom flat available• Pet-friendly accommodation• £350 per bedroom per month• ASAP start available• Genuine opportunity to influence the future of an established businessIf you’re a Sous Chef ready for your first Head Chef role, or an established Head Chef looking for somewhere you can genuinely make your mark, get in touch.....Read more...
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...
Sous Chef – Traditional Pub with a Twist
North London | £38,000–£42,000 + BenefitsCOREcruitment are working with a fantastic traditional pub in North London that is looking for an ambitious Sous Chef to join its kitchen team.This is a proper neighbourhood pub with a relaxed atmosphere, great produce and a menu that puts a modern twist on traditional pub favourites.The kitchen focuses on fresh, seasonal ingredients, bold flavours and well-executed dishes, creating a menu that feels familiar while offering something a little different.The Role
As Sous Chef, you’ll work closely with the Head Chef to run the kitchen and maintain high standards across the operation.You’ll be involved in:
Supporting the Head Chef with the day-to-day running of the kitchenLeading the team during busy servicesCooking fresh, seasonal food to a high standardHelping develop menus, specials and new dishesMaintaining excellent food hygiene and kitchen standardsManaging stock, ordering and portion controlTraining and developing junior chefsEnsuring the kitchen is organised and ready for service
About You
We’re looking for a hands-on Sous Chef who enjoys working in a busy, quality-led pub or restaurant.You’ll ideally have:
Previous Sous Chef or strong Junior Sous Chef experienceExperience in a quality pub, restaurant or fresh-food environmentStrong a la carte experienceA genuine passion for good food and fresh produceThe confidence to lead a kitchen team during serviceGood knowledge of food safety and kitchen managementA positive and organised approach
What’s on Offer
£38,000–£42,000 salaryTraditional North London pub with a modern twistFresh, seasonal and flavour-led menuSupportive kitchen teamOpportunity to work closely with an experienced Head ChefCareer development and progressionA role where you can have genuine input into the food
If you’re a Sous Chef looking for a great pub environment, a strong team and a menu that offers something different, this could be a great next move.....Read more...
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...
Head Chef – Dublin North
MLR are currently seeking an experienced and passionate Head Chef for a luxury hotel in North Dublin.
In this role, you will be responsible for the daily operations of this busy kitchen, while leading a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
For more information, please apply through the link below.....Read more...
Salary: Up to £60,000 + Paid Overtime Location: Central London Hours: Monday-Friday | Predominantly daytimeI'm recruiting a Head Chef for a prestigious financial institution in Central London, leading a large workplace dining and hospitality operation.This is a brilliant role for a creative chef who can deliver an exciting 800-cover retail offer alongside high-end corporate hospitality and fine dining.Salary & Benefits
Monday-FridayPredominantly breakfast and lunchEvening event overtime paid at time and a halfCompany pensionHoliday allowanceStaff mealsTraining and developmentExcellent long-term opportunity
The Operation
Around 1,600 people based on-siteRetail serving up to 800 coversBreakfast and lunchMultiple food countersLarge deli and salad offerHospitality from working lunches to fine diningEstablished culinary team of around 10
The Role
Lead both retail and hospitalityManage and develop the kitchen teamDrive food quality and presentationTake ownership of menu developmentCreate fresh, modern workplace diningDeliver refined fine-dining hospitalityManage food costs, labour and kitchen standardsSupport evening hospitality when required
About You
Experienced Head Chef or strong senior kitchen leaderPremium B&I, restaurant, hotel or hospitality backgroundStrong across both high-volume retail and fine diningExcellent menu development skillsCreative and genuinely passionate about foodCommercially aware and highly organisedConfident developing an established team
There's also an exciting major refurbishment planned for the operation, including the development of a completely new kitchen. The Head Chef will have the opportunity to be closely involved in shaping the kitchen and future food offer.If you're looking for a Monday-Friday Head Chef position where you can combine volume, creativity and genuinely high-end hospitality, this is a fantastic opportunity.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
An excellent new job opportunity has arisen for a talented Head Chef to work in an exceptional nursing home based in the Knutsford, Cheshire area. You will be working for one of UK’s leading health care providers
This nursing home provides a range of care services, including: nursing care, dementia care, residential care, respite care, end of life care, and convalescence care
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.50 per hour and the annual salary is £34,320 per annum. This exciting position is a permanent full time role working 40 hours a week on days. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
An excellent new job opportunity has arisen for a talented Head Chef to work in an exceptional nursing home based in the Knutsford, Cheshire area. You will be working for one of UK’s leading health care providers
This nursing home provides a range of care services, including: nursing care, dementia care, residential care, respite care, end of life care, and convalescence care
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.50 per hour and the annual salary is £34,320 per annum. This exciting position is a permanent full time role working 40 hours a week on days. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV....Read more...
Sous Chef | New Opening |NEW Neighbourhood Restaurant, Bar and TerraceLocation: North West LondonSalary: £37,000 to £38,000 baseExpected package: Circa £43,000, with tronc and potential profit shareWe are looking for a Sous Chef for a major new opening in North West London.This is a large, all-day neighbourhood venue in development, due to open around September. The site will be around 7,500 square feet, with a restaurant, bar, private spaces, retail area and a large terrace that will add around 100 covers in the summer.The venue sits in a growing neighbourhood square, with new flats, young professionals, students and local residents moving into the area. It will be one of the main all-day food and drink venues in the development.The food offer will be built around a strong core menu, with a few site-specific additions. There will be a focus on casual, quality-led food, including pizza, rotisserie chicken, seasonal sides and takeaway options.There will also be a small retail area, starting with local products such as honey and jams, with potential to expand into cured meats, cheeses and other produce.The role:This is a great role for a Sous Chef who wants to be part of a new opening, but with the support of an established group behind them.You will support the Head Chef with the launch, team training, prep systems, service standards, food quality, stock control and kitchen organisation.Ideally, the successful Sous Chef will start and work in some of the groups othrocation pre opening to get an idea and bed in before opening.What we are looking for:
Existing Sous Chef or strong Junior Sous Chef ready for a bigger roleExperience in quality pubs, restaurants, brasseries or premium casual diningComfortable in a busy, all-day kitchenGood organisation and calm leadershipStrong prep, service and kitchen standardsConfident supporting a Head Chef with team developmentHappy working within a core menu while adding site-specific specialsSomeone who wants to get involved in a proper new opening
What is on offer:
£37,000 to £38,000 base salar + Tronc potential of around £5,000 to £7,000, with scope for more if the site performs stronglyExpected package around £43,000-£45,000Profit-sharing bonus potentialNew opening experienceChance to work under a strong internal Head ChefEstablished group with multiple kitchens and career progressionTime to train in other kitchens before opening
This is a brilliant opportunity for a Sous Chef who wants more responsibility, a large new opening and the chance to help shape a big neighbourhood venue from day one.....Read more...
Salary: £60,000 + 10% Bonus + Tronc Location: Central London Hours: 47.5 hours | Full-timeLove restaurants and great British produce, but looking for a Head Chef role with a little more balance?I'm recruiting a Head Chef to lead a contemporary British restaurant within one of London's most prestigious visitor destinations.You'll have real ownership of the kitchen, working closely with the Executive Chef to develop seasonal, produce-led menus, lead the brigade and deliver consistently brilliant food.Salary & Benefits
£60,000 salaryPotential 10% performance bonusAdditional troncStaff mealsPaid day off on Christmas EveMedicash healthcare supportSupplier trips and tastingsFunded training and developmentEmployee discounts
The Operation
Contemporary British restaurant.Seasonal, produce-led menus.Quality ingredients and strong supplier relationships.Established kitchen brigade.Predominantly daytime operation.Evening service on Friday and Saturday.Occasional premium events.
The Role
Lead the restaurant kitchen and brigade.Develop seasonal menus with the Executive Chef.Manage Senior Sous, Sous and junior chefs.Stay hands-on across prep and service.Train and develop the kitchen team.Manage ordering, stock and kitchen rotas.Control food, labour and waste costs.Maintain exceptional food safety and kitchen standards.
About You
Experienced Head Chef or strong Senior Sous ready to step up.Strong contemporary British food background.Passionate about seasonality, produce and provenance.Commercially strong with excellent cost control.Confident leading and developing chefs.Hands-on and calm during busy services.Level 3 Food Safety qualification.
This is a brilliant opportunity for a chef who still wants the creativity, standards and buzz of a quality London restaurant, but within an operation offering a more structured working pattern and an excellent overall package.Apply today or send your CV to yasmin AT corecruitment DOT com....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...
Salary: Up to £60,000 + Performance Bonus + Paid Overtime Location: South-West London Hours: Monday–Friday | 8:00am–5:30pm + Event OvertimeLove creating exceptional food, but want a more structured Monday–Friday working week?I'm recruiting a Head Chef for an established premium events and catering business in South West London, leading a busy central production kitchen delivering food for high-profile events and prestigious venues.This is a fantastic opportunity for a chef with a fine dining, luxury hotel or premium events background who can bring real finesse to food produced at scale.Salary & Benefits
Up to £60,000 salaryPerformance bonus linked to kitchen performancePaid overtime for additional event hoursPredominantly Monday–FridayRegular daytime production hoursCreative input and leadership responsibilityOpportunity to work on prestigious events
The Operation
Busy, high-volume events production kitchenModern European, seasonal foodPremium corporate and private eventsEstablished brigade including senior chefs, pastry and development supportStrong focus on sustainability and local sourcingProduction for multiple events and venues
The Role
Lead the production kitchen and wider brigadePlan production across multiple upcoming eventsMaintain exceptional food quality at volumeOversee staffing, ingredients and daily production schedulesLead selected high-profile events on-siteManage GP, labour costs and kitchen performanceWork closely with the events and operations teamsDevelop and inspire a talented culinary team
About You
Experienced Head Chef or strong Senior Sous Chef ready to progressFine dining, luxury hotel or premium events experienceExcellent technical ability and attention to detailConfident producing high-quality food at scaleStrong organisational and forward-planning skillsCommercially aware, particularly around GP and labourA confident communicator and natural team leaderPassionate about seasonal ingredients and sustainability
If you're looking for a £60,000 Head Chef role in London events, with a performance bonus, paid overtime and the opportunity to lead a serious production kitchen, I'd love to hear from you.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
EXECUTIVE HEAD CHEF | LUXURY COUNTRY HOUSE HOTEL | COTSWOLDS£70,000 + TRONC We are working with a beautiful country house hotel in the Cotswolds on the appointment of an Executive Head Chef to lead the culinary operation and help shape its next chapter.This is a senior appointment for someone with a strong pedigree, a polished approach and the commercial understanding to take ownership of both the kitchen and the numbers behind it.THE ROLEThe hotel currently operates with an English and French-influenced food offering, with a focus on quality produce, seasonality and well-executed dishes rather than unnecessary complexity.The successful chef will have the opportunity to develop this further and bring their own ideas to the operation.There is a clear commercial focus to the role, with opportunities to grow lunch trade, launch a new afternoon tea offering and continue developing the dinner operation.You will work closely with the wider management team and will be expected to understand the balance between creativity, guest experience and profitability.THE BRIGADEYou will lead an established kitchen team of approx 15 and PastryWHAT WE ARE LOOKING FOR• Polished, professional and well presented• From a strong culinary background with good pedigree• Commercially minded and confident with figures• Comfortable managing GP, labour and kitchen budgets• Engaged and switched on• Able to give and receive feedback• A strong leader who can develop and motivate a brigade• Creative, but understands that food does not need to be overcomplicated• Comfortable working closely with senior management• Passionate about quality, seasonality and consistencyTHE OPPORTUNITYThis is an opportunity for someone who wants to have a genuine influence on the direction of a food operation.The hotel is going through an important period of development, with plans to grow its food and beverage offering.The immediate priorities include:• Launching a new afternoon tea• Driving and developing lunch revenue• Continuing to build the dinner operation• Developing the hotel's wider food identity• Maintaining high standards across the kitchen• Ensuring the operation remains commercially strongThis is not a role where you will simply be expected to follow an established menu.The successful chef will have a voice, be encouraged to bring ideas and will play an important part in shaping the future of the operation.SALARY & BENEFITS£70,000 salary plus TroncRelocation assistance availableTemporary hotel accommodation can be provided for someone relocatingNo sponsorshipLOCATIONCotswoldsIf you are an experienced Head Chef or Executive Sous Chef with a strong background, commercial understanding and the personality to lead from the front, we would be keen to speak with you.....Read more...
Head Chef / Executive Head ChefCentral London | £70,000 + TroncWe are working with a standout boutique hotel in Central London on the appointment of a hands-on Executive Head Chef.This is a role for a chef who wants to be in the kitchen, on the pass and leading from the front. It is not an office-based Executive Chef position.The property has a vibrant destination-led F&B operation, with a busy restaurant centred around Mexican cuisine with a strong California influence, alongside a high-energy rooftop bar and a packed programme of events, private dining and celebrations.The RoleYou will lead a brigade of approximately 18–22 chefs across the wider F&B operation.You will have significant creative freedom and the opportunity to put your own stamp on the food.Your role will include:
Leading from the front during busy servicesBeing hands-on in the kitchen and on the passDeveloping and evolving menusMaintaining high standards of food, consistency and presentationBuilding, developing and motivating the kitchen brigadeWorking closely with the senior kitchen teamDelivering large-scale events and private diningWorking with the events and marketing teams on special menusManaging food costs, GP and kitchen performanceCreating dishes that reflect the identity of the venueDriving the next stage of growth across the food operation
The operation regularly handles busy restaurant services alongside events, private dining and full venue buyouts, with events reaching up to around 250 covers.The FoodThe core food style is Mexican cuisine with a strong California influence, alongside subtle Japanese influences and a raw bar element.Mexican experience would be a major advantage, but it is not essential.We are also interested in chefs with backgrounds across:
Mexican and Latin American cuisineCalifornia-inspired cookingModern sharing conceptsJapanese-influenced foodRaw bar operationsHigh-volume destination restaurantsPremium restaurants, hotels or members clubs
What matters most is that you understand food, have a creative mindset and genuinely love cooking.You will have the freedom to develop dishes, evolve the menus and create the kind of food that gets people talking.The Venue
This is a high-profile boutique hotel in Central London with a strong destination F&B operation.The restaurant and rooftop bar attract a mix of regular London clientele, high-profile guests, events and private bookings.The property has recently undergone significant investment across its F&B spaces, creating a fresh platform for the next stage of growth.There is also a strong senior leadership team in place across F&B, sales, marketing and events.
What We're Looking forWe are looking for a chef with:
Proven Head Chef or Executive Chef experienceA genuinely hands-on approachHigh energy and a strong presence in the kitchenA real passion for cooking and developing foodExperience leading a sizeable brigadeStrong commercial understandingExperience with busy service and eventsThe ability to develop and motivate a teamCreativity and an understanding of current food trendsConfidence working across multiple F&B operations
You could come from a hotel, destination restaurant, members club or high-volume restaurant group.The key is personality, energy, passion and a genuine desire to cook.
£70,000 plus tronc Approx 10kBrigade of approximately 18–22 chefsSignificant creative freedomStrong events and F&B operationCentral London locationOpportunity to work closely with senior ownershipScope to develop the brigade and grow with the business
If you are a chef who still gets excited by service, loves being on the pass and wants the freedom to create, this is an opportunity worth exploring.....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
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...
Specialty Outlet Chef – Asian CuisineRas Al Khaimah, UAE | Pre-OpeningAn exciting opportunity for an experienced Specialty Outlet Chef to join a new luxury hotel opening in Ras Al Khaimah and lead the culinary operation of a stylish Asian restaurant.We are looking for a chef with strong experience in a high-end, reputable Asian restaurant, ideally within the GCC, with a passion for quality, creativity and delivering exceptional dining experiences.Key Requirements:
Proven experience as a Specialty Outlet Chef / Head Chef in a premium Asian conceptStrong Japanese and/or Hong Kong cuisine experienceHigh-end hotel or standalone restaurant backgroundStrong leadership and team management skillsGCC experience preferredAvailable to join within 1 month preferred
Salary Package:Negotiable plus accommodation allowance or 1-bedroom accommodationBenefits include: Annual ticket, service charge, medical & life insurance; Employee discounts; Visa & medical insurance for spouse + 1 child for married statusA fantastic pre-opening opportunity for a chef looking to make their mark on a premium Japanese and Hong Kong dining concept in Ras Al Khaimah!Get in touch: michelle@corecruitment.com....Read more...
