Job Title: Head Sushi Chef H&C Solutions is thrilled to present an exceptional opportunity for Head Sushi Chef position at one of London's most talked about new openings. This exquisite restaurant is highly exclusive and only recently opened its doors to the public. The restaurant offers a refined Sushi Chef offering for guests across lunch and dinner. Head Sushi Chef Benefits:
£50,000 ++ per annum package.Working 46 hours per week.Meals and uniform provided whilst on duty.Generous pension schemes.Located close to Kensington Full autonomy of the sushi menu.
Head Sushi Requirements:
A skilled Head Sushi Chef who can manage a small team and develop sushi menus.Head Sushi Chef candidates should possess a stable work history.Applicants must have prior experience in high-end restaurants or luxury hotels.A creative Head sushi chef who takes pride in their work and who is always looking to improve their skillset.A sound understanding of health & Safety and Kitchen Management.
....Read more...
Job Title: Head Chef H&C Solutions is delighted to announce our partnership with an authentic Japanese restaurant is Southwest London. This establishment exemplifies sophistication and style within a contemporary and bright setting. The restaurant features exceptional Japanese cuisine, including tataki, rice bowls, noodle soups, kushiyaki, and sushi. Head Chef Benefits:
A fantastic salary package starting at £60,000 to £70,000Generous pension schemesAutonomy of the menu’sCollaborating with dedicated proprietors aiming to influence the London hospitality sector.
Head Chef Requirements:
The ideal head chef should have experience in award-winning Japanese restaurants. The role requires a creative, self-motivated individual dependable for establishing the restaurant with the owners.All applicants must have a proven employment history. A Head Chef with strong confidence in menu development and costings, coupled with an inspiring leadership style and a genuine passion for training and nurturing junior team members.....Read more...
Job Title: Head ChefOur client is opening a brand‑new, independently owned neighbourhood pub in West London — a stylish, design‑led space created to become the area’s new local favourite. This opening represents a rare opportunity to join from day one, shape the food identity, and build a kitchen culture you can be proud of.The pub will offer modern British cooking, a curated drinks list, and a warm, community‑driven atmosphere. With a beautiful bar, an intimate dining room, and a flexible private space, the venue is designed to feel like a true home‑from‑home for locals and destination diners alike.Head Chef benefits:
A competitive salary package of £60,000 per annum – 48 hours per week.9:30pm last orders.Incredible food and produce – modern techniques, with a brasserie style menu.Working 5 pays per week, 7 shifts.Expected weekly revenue of £40k (F&B)Expected to be open 7-day operation with around 40/80 covers per day – with weekends 160+.
Head Chef Requirements:
A Head Chef who is capable of delivering high quality food and service experience.Someone who can implement suitable hygiene and safety practices and knowledge of EHO and internal audits.A loyal, committed, and reliable Head Chef that can motivate a team and delegate pro-actively.A Head Chef with experience in HACCP, food costings and menu planning.....Read more...
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...
Head Chef – Premium Casual Restaurant – Soho / King's Cross – 54 – 57k + Bonus Join a growing group of premium casual restaurants in central London. We are looking for an experienced Head Chef to lead a busy, high-energy site, with a focus on fresh food & small plates.We are partnering with a successful restaurant group on the search for a Head Chef to join their team. With 3 successful sites, this is a fantastic opportunity to lead a kitchen in a business that genuinely cares about its people.The Restaurant:
Concept: Premium casual dining, elevated food.Covers: 160-200 per day on weekendsHours: 45 hour contacts, breaks between servicesKitchen set-up: Charcoal grill, flatbread ovensTeam: 15-20 chefs per siteFresh food: All prepared fresh on site
The Head Chef Role:
Lead the kitchen team, ensuring smooth service and high standards.Work within the group menu framework set by Group Executive Chef with some creative input – sous chefs have dishes on the menu.Manage all kitchen operations including ordering, stock control, rotas, and food safety.45-hour week. Mondays are admin days.Support and develop your brigade, including CDPs
The Ideal Head Chef:
Experienced Head Chef or strong Senior Sous ready to step up.Background in premium casual, high-volume, fresh-food environments.Comfortable with small plates / sharing concepts.A leader who values culture, inclusivity, and mental wellbeing.
Why Apply?
Salary: 54-57k plus quarterly bonus on KPIsBenefits: Premium medical cover, supportive culture, mental health supportTraining: 3 months training before taking over your own siteGrowth: New site opening this year – potential for progressionCulture: Genuinely supportive, inclusive, modern working environment
Send your CV to Olly at COREcruitment dot com.....Read more...
Head Chef – New Opening Mediterranean – East London – £70-85kA creative, commercially astute Head Chef is needed to lead the launch of a dual-format Mediterranean venue in East London. Casual bar + premium open-fire dining room. Shape two brands from day one.We are partnering with an ambitious group on a ground-up opening in East London. This is a chef-driven concept with serious ambition – we need a visionary leader to bring it to life.The Venue:
East London (prime new site)Open-fire cooking, seasonal British produce, Mediterranean soulDual format: Ground-floor bar (small plates) + Upstairs dining (premium) + PDRTarget 200 covers per day across
The Role:
Full creative and operational ownership – develop two distinct menusRecruit, build, and lead your own brigadeDrive financials – menu pricing, labour costs, rotasHit ambitious weekly cover targetsKeep it dynamic with daily specials
The Ideal Head Chef:
Current Head Chef from high-quality, chef-driven site.Michelin guide ambition.Deep understanding of Mediterranean/Spanish cooking and open-fire techniquesCommercially astute, confident, organisedReady for a career-defining launch role
Why Apply?
Take ownership of two brandsPrime East London locationQuality produce and open-fire focusSerious growth potential
Send your CV to Olly at COREcruitment dot com.....Read more...
We’re recruiting an Executive Chef to join a growing, premium Gastro Pub & Restaurant Group in London. This multi-site role will support food strategy, drive performance and lead kitchen teams across the business.Working closely with the Chef Director, and team of Executive Chefs, you’ll set standards, develop people and help shape the group’s food direction. This would also suit a strong Senior Head Chef with multi-site experience ready to step up in London. It’s a hands-on, visible role, someone who leads from the front, supports their teams in the kitchen and is flexible to visit sites, including occasional weekends when required.The offer
Up to £65,000 per year Performance-related bonus linked to GPPaid overtimeCompany pension schemeInvestment in new openings and future growthLong-term stability within an expanding London group
The role
Lead culinary operations across multiple gastro pub and restaurant sites.Set and maintain group-wide food standards, systems and consistency.Drive GP performance, labour control and operational efficiency.Mentor, support and develop Head Chefs and kitchen teams.Maintain a hands-on presence in kitchens and support service where required.Collaborate with Chef Director on new site openings and concept development.
The Executive Chef
Proven experience as an Executive Chef, Operations Chef or strong Senior Head Chef with multi-site experience.Background within gastro pubs or quality-led restaurant groups.Excellent commitment and longevity within previous roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
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...
Job Title: Head Chef - Italian restaurant Salary: €3,000 - €5,700 NETTO per month Location: Amsterdam, NetherlandsI have a great opportunity for a head chef with a passion in Italian cuisine!This cozy, authentic Italian restaurant dedicated to serving traditional dishes with a modern twist is looking for a Head Chef with previous experience in Italian cuisine.The Head Chef is someone who brings technical skills, creativity, and humility to the role. This is an exciting opportunity for a chef who enjoys a hands-on leadership position in a compact but well-equipped kitchen, working closely with a small team to deliver high-quality dishes with consistency and passion.Key Responsibilities
Design and execute authentic Italian menus with a focus on fresh, seasonal ingredientsLead, train, and motivate a small kitchen team, fostering a collaborative and professional environmentOversee daily kitchen operations, including food preparation, cooking, and platingManage food inventory, order supplies, and control food costsEnsure strict compliance with health and safety regulationsCollaborate with management to develop special menus, events, and promotionsMaintain cleanliness and organization of the kitchen at all times
Requirements
Proven experience as a Head ChefPrevious experience with Italian cuisine is necesaryDeep knowledge of Italian culinary traditions, including pasta-making, sauces, and regional dishesStrong leadership and team management skillsExcellent organizational and time-management abilitiesUnderstanding of budgeting, inventory management, and cost controlAbility to work under pressure and maintain high-quality standards
Job Title: Head Chef - Italian restaurantSalary: €3,000 - €5,700 NETTO per month Location: Amsterdam, NetherlandsIf you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social……http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment ....Read more...
Sous Chef – Busy Branded Restaurant – London – £13.50/hr base + Tronc (45k) Join a fast-paced, high-volume branded restaurant group with multiple London sites. We're looking for a Sous Chef to support the Head Chef in a busy kitchen – fresh food, fast service, great training.The Role:
Support the Head Chef in running a busy, high-volume kitchenOversee fresh food preparation and serviceManage sections and support team development5 weeks comprehensive training providedStep up in Head Chef's absence
The Ideal Candidate:
Experience in high-volume, fresh-food environmentsBranded restaurant background idealGood team player ready to developSkilled in fast-paced service and fresh prep
The Package:
£13.50/hr base + £3.50-4.50 tronc = £42-45k OTE48hr contract + overtime paidPaid fortnightlyGenuine progression with new openings
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...
Senior Sous Chef / Sous Chef – Progressive Indian-British Restaurant – New York City (Hudson Yards) – $80-90k + RelocationA rare opportunity to join the opening team of a bold new concept in Manhattan. We are seeking a talented Sous Chef (Senior Sous level) to help launch a restaurant that blends British classics with Indian influences – think roasts, pies, and terrines with a progressive Indian twist.We are partnering with the acclaimed team behind multiple Michelin, Michelin Guide and Bib Gourmand restaurants in major US cities. They are bringing a new concept to New York's Hudson Yards, and we are looking for a Sous Chef with strong fine dining experience, creative ambition, and – crucially – some media presence to support a Category O-1 visa application.The Concept:
A standalone restaurant in Hudson Yards, Manhattan.British-inspired menu with Indian influences – roasts, pies, terrines, grilled steaks, and fish, all elevated with Indian spices and techniques.A 90-seat fine dining restaurant with bar and lounge areasKitchen equipped with semi-charcoal grill, robata, clay oven, and gas.Initially dinner only (5pm-11pm), with Saturday and Sunday brunch. Two turns per night.Team size: 10-12 chefs.
The Senior Sous Chef Role:
Support the Head Chef in leading the kitchen for this high-profile opening.Take creative ownership – there is genuine scope to contribute to menu development and grow into a Head Chef role as the concept evolves.Help recruit, train, and develop the opening brigade.Oversee sections, manage the pass, and maintain impeccable standards.Be part of the public face of the restaurant – the visa requires some media presence and the team will support you in building this.Full training will be provided, with exposure to the group's Michelin-level standards.
The Ideal Candidate:
Strong Sous Chef or Senior Sous Chef ready for a new challenge and relocation to NYC.Background in fine dining, British cuisine, or high-end restaurantsSome media presence or confidence to build it – you will be supported for the visa process.Creative, ambitious, and ready to grow with the concept (path to Head Chef).Ideally open to a long-term move (relocation support provided).
Why Apply?
Salary: $80-90k USD + relocation package ($5k USD) + support for first month.Visa Support: Category O-1 visa sponsorship available; media presence can be developed with the team's help.Career Growth: Genuine opportunity to step up to Head Chef as the restaurant establishes.World-Class Backing: Join a team with multiple Michelin-level projects across the US.Prime Location: Hudson Yards, one of NYC's most dynamic new neighbourhoods.Timeline: Opening June/July 2026 – interviews now.
The Process: The owner/chef will be in London from 22nd-31st March to meet candidates in person. This is a unique chance to sit down and discuss the role face-to-face.Send your CV to Olly at COREcruitment dot com.....Read more...
Head ChefLocation: Bristol Salary: £30,000 per annum Hours: 25–30 hours per week (flexible across 3–4 days) No Late EveningsAn established and welcoming golf club in Bristol is seeking an experienced and driven Head Chef to lead its kitchen operations. This is an excellent opportunity for a skilled chef looking for work-life balance without compromising on responsibility or creativity.The role offers flexibility for the right candidate, with hours worked across 3 or 4 days per week and no late evenings, making it ideal for someone seeking a sustainable leadership position within a professional and friendly club environment.
The RoleAs Head Chef, you will take full ownership of the kitchen, ensuring high standards of food quality, compliance, and service delivery. You will be responsible for both day-to-day dining and the organisation and delivery of club functions and events.This is a hands-on leadership role requiring strong organisational skills and proven experience running a professional kitchen.
Key Responsibilities
Oversee all kitchen operations and maintain high culinary standardsPlan, organise and deliver functions and club eventsEnsure full compliance with EHO regulations and food safety standardsManage stock control, supplier relationships and orderingCreate and manage staff rotas effectivelyMaintain GP margins and control kitchen costsLead, motivate and develop kitchen staffEnsure cleanliness, safety and organisation of the kitchen at all times
Essential Requirements
Proven experience as a Head Chef or Senior Sous Chef ready to step upDemonstrable experience running a kitchen independentlyStrong knowledge of EHO compliance and food hygiene regulationsExperience in organising and delivering functions and eventsExcellent organisational and time-management skillsStrong leadership and communication abilitiesAbility to work autonomously and manage multiple priorities
What’s On Offer
£30,000 salary for 25–30 hours per weekFlexible working pattern across 3–4 daysNo late eveningsSupportive club environmentOpportunity to shape menus and event offeringsStable, long-term position within a respected local club
This role would suit an experienced chef seeking autonomy, flexibility, and the chance to make a real impact within a well-regarded golf club setting.For a confidential discussion or to apply, please submit your CV and covering letter outlining your relevant experience.....Read more...
Head Chef – Busy Branded Restaurant – Central London – Up to 48k + Bonus Join a fast-paced, high-volume branded restaurant group with multiple London sites. We're looking for an experienced Head Chef to lead a busy kitchen – fresh food, fast service, great training.The Role:
Lead a brigade of 6-8 chefs in a high-volume siteManage ordering, stock, rotas, and food safetyOversee fresh food prep – full training provided5 weeks training before taking over your own kitchen
The Ideal Candidate:
Experienced Head Chef or strong Senior Sous ready to step upBackground in high-volume, fresh-food environmentsBranded restaurant experienceStrong leader who can develop a team
The Package:
Up to £48k+ OTE (£40k base + £6-8k tronc + quarterly bonus up to £6k)48hr contract + overtime paidPaid fortnightlyGenuine progression with new openings
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...
As a Commis Chef Apprentice, you will work closely with the Head Chef and Sous Chef to develop your culinary skills and gain a thorough understanding of a fast-paced kitchen environment
This role provides hands-on experience and training, preparing you for a successful career in the hospitality industry.
Key Responsibilities:
Assist the Head Chef and Sous Chef with daily kitchen operations
Participate in food preparation and cooking during prep time and service
Learn and apply kitchen hygiene, health, and safety standards
Support the team in maintaining a clean and organised work area
Develop knowledge of ingredients, cooking techniques, and menu planning
Work collaboratively as part of a professional kitchen team
Training:
Training with Milton Keynes College, one a week
Ongoing training, support and development with the employer
Training Outcome:
Clear career path to advance from Commis Chef to senior positions within the kitchen team
Employer Description:A family run hotel, bar & restaurant near Junction 14 of the M1. The Dodman Family has owned The Carrington Arms for 14 years.
Serving Breakfast, Lunch and Dinner 7 days per week with a modern British menu with steaks being a major feature, served from a butcher’s counter in our open kitchen.Working Hours :4- 5 days per week.
8- 10 hours per day.
Shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer Care,Team working,Organised,Problem solving,Flexible approach.....Read more...
A fantastic new job opportunity has arisen for a dedicated Head Chef to work in an exceptional care home based in the Spixworth, Norwich area. You will be working for one of UK’s leading health care providers
This is an excellent care home which offers residential care for people who need help with daily tasks, and respite care to give family or friends a well-earned break
**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 £16.00 per hour and the annual salary is £33,280 per annum. This exciting position is a permanent full time role working 40 hours a week. 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: 7240
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Head Chef - Dublin City Centre
MLR are currently seeking a passionate Head Chef for this stunning 4 star hotel in Dublin City Centre.
In this role, you will be responsible for the daily operations of the kitchen, while leading a committed brigade to ensure the team 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.....Read more...
Job Title: Demi Chef de PartieWe have an opportunity for an aspiring Demi CDP to embark on a Mediterranean journey where elegance meets modern culinary artistry. This independent Kensington restaurant is led by a visionary owner and an Executive Head Chef with Michelin and Three AA Rosette credentials. With a focus on seasonal ingredients and refined technique, the team delivers a dining experience that’s both intimate and exceptional-making it the perfect environment for a skilled Demi Chef de Partie to thrive and grow.Demi Chef de Partie benefits:
£15 per hourLunch & Dinner service with a small, seasonal Mediterranean menuProfessional brigade of 7 chefsMentorship from an Executive Head Chef with Michelin and Three AA Rosette backgroundPrime Kensington location30+ covers at lunch, 30–40 at dinnerSet day off: Monday + one other9:30pm typical finishing time
Demi Chef de Partie requirements:
A reliable and enthusiastic Demi CDP with a strong foundation in Mediterranean cuisineConfident working sections independently while supporting junior chefsKeen to refine techniques and contribute creatively to menu developmentA team player with excellent communication and a proactive attitudeCommitted to precision, consistency, and delivering exceptional dishes under pressure
....Read more...
Head Chef – Country Hotel & Leisure Venue – South West - 40 -42kA fantastic opportunity to lead a large brigade at a stunning Grade II listed hotel set within 100 acres of parkland. We are seeking an experienced Head Chef to join a well-established, branded hotel group with genuine career development.The Venue:
Stunning listed hotel in the South West150 bedrooms, theatre, spa, and restaurant100 acres of parklandPart of a well-known UK hotel and leisure group
The Role:
Lead a brigade of up to 50 chefs across multiple kitchensManage orders, food stocks, and forecasting against occupancyEnsure H&S standards and maintain smooth, effective serviceCreate a supportive team culture and challenge standards when requiredManage costs in line with departmental budgets
The Ideal Head Chef:
Experience with branded menus and in branded environmentsStrong financial and budget management skillsAbility to manage multiple priorities and adapt quicklyPassionate about food, service, and team development
Why Apply?
£40-42k + potential live-in accommodationCareer development to Degree/Apprenticeship levelFree or heavily discounted food onsiteDiscounts across the group's hotel and holiday brandsFree use of gym and leisure facilities
Ready to lead the team? Send your CV to Olly at COREcruitment dot com.....Read more...
Head Chef – Country Hotel & Leisure Venue – South West - 40 -42kA fantastic opportunity to lead a large brigade at a stunning Grade II listed hotel set within 100 acres of parkland. We are seeking an experienced Head Chef to join a well-established, branded hotel group with genuine career development.The Venue:
Stunning listed hotel in the South West150 bedrooms, theatre, spa, and restaurant100 acres of parklandPart of a well-known UK hotel and leisure group
The Role:
Lead a brigade of up to 50 chefs across multiple kitchensManage orders, food stocks, and forecasting against occupancyEnsure H&S standards and maintain smooth, effective serviceCreate a supportive team culture and challenge standards when requiredManage costs in line with departmental budgets
The Ideal Head Chef:
Experience with branded menus and in branded environmentsStrong financial and budget management skillsAbility to manage multiple priorities and adapt quicklyPassionate about food, service, and team development
Why Apply?
£40-42k + potential live-in accommodationCareer development to Degree/Apprenticeship levelFree or heavily discounted food onsiteDiscounts across the group's hotel and holiday brandsFree use of gym and leisure facilities
Ready to lead the team? Send your CV to Stuart Campbell at COREcruitment dot com.....Read more...
Head Chef High-Volume Operation Dorset £45,000 to £60,000 depending on experienceThe BusinessA destination-led hospitality venue operating within a highly seasonal model. The restaurant trades seven days a week and sees significant variation across the year, from quieter winter months to very high-volume summer trading.The business is well established, with strong systems, infrastructure, and senior leadership already in place. The kitchen operation now needs a Head Chef who can take full ownership of food delivery and performance while working closely with the senior management team and General Manager.The RoleThis is a senior Head Chef role with full responsibility for food operations.You will lead the kitchen team, control food quality and consistency, and manage all kitchen costs within a seasonal trading model. The role focuses on building a kitchen operation that remains efficient in winter and scales confidently through peak summer trading.Key responsibilities include:• Full ownership of food cost, labour, and kitchen productivity • Leading menu execution that delivers at volume while maintaining standards • Managing kitchen staffing and rotas in line with seasonal demand • Developing a strong, structured kitchen team with clear accountability • Working closely with the senior management team and General Manager to support wider business goals • Planning prep, ordering, and production around weather and trading patterns • Supporting pop-up food offers, outdoor service, and extended summer tradingYou will be trusted to shape the kitchen operation and make improvements that drive consistency and performance.The Person• Proven Head Chef experience in high-volume or seasonal operations • Strong commercial understanding of food margins and kitchen P&L • Confident managing labour, stock, and supplier relationships • Comfortable leading large kitchen teams during peak periods • Calm, organised, and consistent under pressure • Collaborative leader who works well with senior management • Career-focused chef seeking long-term stability and progressionOther Information• Highly seasonal operation • On-site parking available • Clear progression as the wider group continues to growIf this sounds like you, get in touch.....Read more...
Job Title: Head ChefLocation: Porto Santo – PortugalSalary: €42,000 – €49,000 per annum + relocation package + bonusASAP Start We are looking for a talented and motivated All-Inclusive Kitchen Chef to join a culinary team at a vibrant all-inclusive resort. In this role, you will prepare a wide variety of dishes for our international guests, ensuring high-quality, flavourful, and visually appealing meals that cater to diverse tastes and dietary needs. The ideal candidate can be someone with great resort Head Chef experience or someone who is ready to make the next career step and shine as a Head Chef and will thrive in a fast-paced environment, has a passion for culinary creativity, and is committed to delivering exceptional dining experiences.Key Responsibilities
Prepare and cook a diverse range of dishes for breakfast, lunch, dinner, and special events, following standardized recipes and presentation guidelines.Manage food preparation for buffet-style dining, ensuring variety, freshness, and consistency.Adapt recipes to accommodate dietary restrictions, allergies, and cultural preferences, ensuring all guests enjoy their meals.Maintain strict adherence to food safety, sanitation, and hygiene standards, including HACCP guidelines.Assist in monitoring food inventory, minimizing waste, and controlling costs while maintaining quality.Work closely with a team of 70 kitchen staff members, servers, and management to ensure seamless service and guest satisfaction.Contribute ideas for new dishes, seasonal menus, and themed dining events to keep the culinary offerings fresh and exciting.
Qualifications & Skills
Minimum of 2–3 years of professional cooking experience, preferably in a high-volume resort, hotel, or restaurant setting.Proficiency in Mediterranean and Italian cuisine and in a variety of cooking techniques, including grilling.Food safety certification (e.g., HACCP) is required.Fluent in English; additional languages (e.g., Spanish, Italian, Portuguese) are a plus.Ability to work collaboratively in a multicultural and fast-paced kitchen environment.Flexibility to work early mornings, late evenings, weekends, and holidays as needed.Strong organizational skills and a commitment to maintaining high culinary standards.
What We Offer
Opportunities for professional development and career growth.
Single accommodation providedMeals provided while on dutyPerformance bonus based on targetsFlight to destination provided upon arrivalOne return flight to home country per year
A dynamic and supportive work environment in a beautiful resort setting.
Job Title: Head ChefLocation: Porto Santo – PortugalSalary: €42,000 – €49,000 per annum + relocation package + bonusASAP Start If you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social…… http://www.corecruitment.com/ https://www.facebook.com/COREcruitmentDOTcom/ Tweet us @COREcruitment....Read more...
Head Chef, Preston, Gastro pubThe roleYou will lead a busy kitchen in a premium gastro pub, that is part of an award winning National fresh-food gastro pub groupYou will have real freedom to shape menus, backed by strong group support.Menu changes every 6 weeks. Fresh food. Proper cooking. High standards.What you will do
Own the food offer and set the pace in the kitchenWrite and deliver seasonal menus on a 6-week cycleTrain, develop, and retain a tight teamRun service with consistency on busy sessionsControl GP, labour, and kitchen standards without losing creativityWork closely with the Regional Executive Chef for support and challenge
About you
Fresh food, gastro pub background at Head Chef levelCalm leadership in a high-volume environmentMenu development skills and strong costing disciplineA track record of building kitchen culture and standardsExposure to a pub/restaurant group is useful, but not essential
On offer
£44,000 basic salaryTronc on topProfit-related bonusesPlus, a whole stack of company benefits
Apply today....Read more...
Job Title: Chef de PartieWe have a fantastic opportunity to work directly within an independent chef/patron who is an incredibly talented mentor. Together with his phenomenal Head Chef, they have over a decades worth of experience in Michelin Restaurants. They have puts their heads together to create a unique Mediterranean restaurant creating cutting edge dishes. The restaurant oozes style and elegance. Every fixture/furniture within the restaurant, bar and private dining room are hand-picked, creating a unique dining experience their guests.Chef de Partie benefits:
£42,000 per annum – working 4 days onMediterranean cuisine – Lunch and Dinner operation (small menu – weekly changing)Professional team of 25 chefsLondon BridgeAveraging 100 covers for lunch and 150+ for dinner
Chef de Partie requirements:
A passionate, reliable and competent Chef de Partie who is eager to learn and develop within a foodie professional kitchen.A Chef de Partie with a strong foundation having training within reputable kitchens.The ideal Chef de Partie will looking for a role where they can learn more about different cooking techniques, using a variety of European ingredients.A keen communicator, someone who can take instructions and works well with other chefs in the kitchen team.....Read more...
