Junior Sous Chef – Hospitality Contract Catering - £35,000 to £37,000We’re recruiting a Junior Sous Chef to join a prestigious, high-end hospitality site within a leading financial institution in London.This is a unique opportunity to work under a Head Chef with a Michelin background, delivering refined, detail-driven food in an exclusive, client-facing environment that offers Monday to Friday working hours in London.The Offer
£38,000 - £42,000 salaryMonday to Friday operation40 - 45 hours per weekDaytime-led hours with occasional evenings2–3 evening services per week (Mon–Fri)Strong work–life balance vs restaurantsPrestigious, high-end environment
The Operation
Prestigious financial institution setting.Fully client-focused dining and events operation.Multiple private dining & meeting rooms.Up to 20 dedicated formal dining rooms.40–50 fine dining covers per day (average).Up to 200 covers at full capacity.Breakfast, lunch & corporate events.
The Food
Michelin-influenced, high-end hospitality food.Refined, modern British and European style.Seasonal, detail-driven menus.Plated fine dining + high-end corporate hospitality.Exceptional presentation and consistency required.
The Role
Support Michelin-level Head ChefHands-on in prep & serviceLead sections + support juniorsMaintain high standards dailyAssist with menus & planningWork closely with FOH
About You
You must have a Fine dining / high-end background.Experience in restaurant’s, events or premium B&I.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 50kSous Chef – Modern British Restaurant, Southwest London – £50kJoin a well-established, owner-led restaurant in southwest London. We are looking for a hands-on Sous Chef to work alongside a stable, low-turnover team and a critically acclaimed chef-owner.We are partnering with a much-loved restaurant that has grown from a small site into a mid-sized venue with a strong events arm.The Restaurant:
Location: Vauxhall, LondonConcept: Modern British / European-influenced seasonal foodChef-owner led – collaborative, hands-on, deeply involved in menu developmentTeam: 7-8 chefs; very low turnover, well-trained, stable and cohesiveService: 4 chefs on service plus a prep chefEvents: Weddings and family-style private events every Saturday, plus corporate Christmas events
The Sous Chef Role:
Hands-on role – you will be cooking, not just managingSupport the Head Chef in running a busy, quality-driven kitchenOversee ordering, stock, and service executionClosed Mondays (one double, four singles)
The Ideal Candidate:
Loves cooking and the restaurant vibeEnjoys nerding out over ingredients and seasonal produceStable and committed – looking for a long-term role in a healthy, money-making business
Why Apply?
Salary: Circa £50k inclusive of service and tipsCulture: Owner-chef led with empathetic, chef-led decision-making. Overtime is tracked meticulously and paid or given as time in lieuHealthy business: GPs on target, even when many others are strugglingFun, stable, money-making venue
Send your CV to Olly at COREcruitment dot com.....Read more...
Executive Chef - Multi-Site Contract Catering - £60,000 + PackageWe’re recruiting an Executive Chef to support a fast-growing, high-volume contract catering operation delivering modern, fresh on-site food concepts across multiple locations in the UK.This is a brilliant opportunity for a senior Head Chef ready to step into a more strategic role, combining food innovation, menu development and operational support across a diverse, large-scale business.The position is ideal for someone who thrives in structured, high-volume environments, enjoys developing systems and concepts, and wants to play a key role in shaping food across a national portfolio.The Offer
£60,000+ salary packageCompany car or travel allowancePerformance-related bonus schemePredominantly Monday to Friday working patternUK-wide role with a London baseStrong work–life balance Opportunity to step into a genuine Executive-level position
The Operation & Food
Large-scale contract catering business operating across 30+ UK sites.Specialising in on-site catering for high-demand environments.Mix of central production, pop-up kitchens, food trucks and fixed-site operations.Feeding hundreds to thousands of customers daily per site.Food style focused on: Street food concepts, Grab & go, Hot counter & Cold counter.Designed to be competitive with the high street in both quality and pricing.Strong focus on efficiency, consistency and scalability.Growing business with new openings across the UK.
The Role
Support multiple sites across the UK, driving food standards and consistency.Lead on menu development, food trends and concept innovation across the business.Improve and refine food production, packaging and delivery systems.Work closely with operational teams to ensure high-volume execution is efficient and consistent.Implement structure, SOPs and best practices across all kitchens.Support site openings, including new kitchen setups and mobilisation.Train and develop Head Chefs and on-site teams.Drive improvements in food quality while maintaining cost control.Ensure all sites are aligned on HACCP, food safety and compliance standards.Play a key role in the growth and development of the food offering nationally.
About You
Proven experience at Head Chef level or above within high-volume environments.Background in contract catering, production kitchens, or large-scale food operations.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...
Helping to prepare high quality meals for customers from the menu
Working within a small team within a fast-paced and pressurised environment
Assisting with the preparation of food ensuring they match menu specifications and meet the quality standard and presentation
Being trained and Adhering to Food Safety Standards, maintaining high levels of cleanliness in the kitchen at all times - we expect to maintain a 5* Hygiene rating at all times
Keeping the kitchen clean, washing up, clearing tables when required
Any other duties proportionate with the role as required by Chef
Training:
Level 2 Commis Chef
Day release one day per week
Middlesbrough College
Training Outcome:Potentially a job for the right candidate on completion of the qualification.Employer Description:The Spa Hotel has an exciting opportunity for an Apprentice Commis Chef to join their friendly team. The successful candidate will be trained in various aspects of kitchen, hygiene, prep and cooking and will work closely with the Head Chef in the day-to-day preparation and presentation of food, clearing and washing up.Working Hours :Days and times to be confirmed at interview.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Ability to Multi-task....Read more...
Head Chef
Premium Coastal Hotel and Gastro Pub£50,000 package + tips, 4-day working week, Live-in available + Relocation support and Excellent company benefitsWe are looking for a talented Head Chef, or a highly experienced Senior Sous Chef ready for the next step, to lead the kitchen at a quality-focused coastal hotel and gastro pub.The venue has a strong reputation for seasonal, locally sourced food and sits just five minutes from the beach.This is a great opportunity for a chef with rosette-level aspirations who enjoys working closely with local suppliers, creating seasonal menus, and delivering clean, confident food with real attention to detail.You will have genuine creative freedom, a supportive ownership and management team, and a 4-day working week that supports long-term work-life balance.The Role
You will take full responsibility for the kitchen operation, leading a fully staffed and experienced team.You will set the standards, lead from the front, and ensure the kitchen delivers consistently high-quality food while maintaining strong commercial controls.Key Responsibilities
Create seasonal menus with a strong focus on technique, produce, and local suppliersDeliver consistently high standards of food quality and presentationManage GP, stock control, ordering, and kitchen financial performanceMaintain excellent food safety and HACCP standardsLead, mentor, and develop junior chefsBuild a strong kitchen culture based on structure, standards, and teamworkWork closely with the management and front-of-house teams
About You
Proven Head Chef experience, or a strong Senior Sous Chef ready to step upBackground in rosette-level, gastro pub, premium hotel, or quality restaurant kitchensStrong leadership skills with the ability to structure and motivate a teamCalm, professional, and standards-driven approachGood commercial awareness without compromising on qualityPassion for seasonal food, local produce, and supplier relationships
The Offer
£50,000 package + tips4-day working weekLive-in accommodation availableRelocation supportSupportive owners and senior management teamCreative freedom with menusQuality-focused kitchen with strong local reputationCoastal location, five minutes from the beach
Apply today....Read more...
Senior Sous Chef – 44k 40 hours Senior Sous Chef – Modern Italian Grill – East London – Up to £44k Package (inc service charge) – 40 Hours per weekLead the brigade in a vibrant East London restaurant renowned for its modern Italian cuisine and charcoal grill. Paid overtime included.We are seeking a dedicated and skilled Senior Sous Chef for a prestigious modern Italian restaurant in East London. This is a fantastic opportunity to work with premium ingredients and master a charcoal grill in a high-energy, professional environment.The Restaurant:
Focus on expertly grilled meat and fish using a charcoal grillModern Italian cuisine with seasonal, fresh ingredientsFormal dining outlet within a renowned groupStructured service – closed between lunch and dinner
The Senior Sous Chef Role:
Lead the brigade and support the Head Chef in daily operationsMaster the charcoal grill and maintain high standards across all sectionsRun sections, train junior team members, and ensure smooth serviceContribute to menu specials and development
The Ideal Candidate:
Proven experience as a Sous Chef or strong Junior Sous Chef ready to step upPassion for high-quality ingredients, with knowledge of meat and fishExperience in busy, high-volume kitchensStrong leadership skills with the ability to train and develop junior staffStable CV with a collaborative, hard-working attitude
Why Apply?
Package: Up to £44k total (including service charge) – base £36k-£38k dependent on experienceHours: Structured 40-hour contract with considered work-life balanceOvertime paidFree staff meals and 28 days holidayInvolvement in menu specials and developmentComprehensive training and induction programmesDiscounts and group benefitsRefer a friend bonus scheme
Sound like the Senior Sous Chef role for you? APPLY TODAY!Send your CV to Olly at COREcruitment dot com.....Read more...
Senior Sous Chef – B&I Contract Catering – Berkshire – £40,000We’re recruiting a Senior Sous Chef to join a well-established, high-quality Business & Industry contract catering site in Berkshire, delivering fresh, modern food within a structured Monday–Friday operation.This is a brilliant opportunity for a strong Senior Sous Chef to step into a hands-on leadership role, supporting menu development and driving standards across both café and restaurant offers.The Offer
£40,000 salaryMonday to Friday40 hours per week7:00am – 3:30pmStrong work–life balanceStable, structured site
The Operation
Classic B&I contract catering siteCafé + restaurant on-site280–400 covers per dayRestaurant: plated lunch (Mon–Thurs)Café: fresh grab & goStreet food pop-ups + theatre counters
The Food
Fresh, seasonal, high street-ledWeekly changing menusSalads, hot dishes, veggie optionsDaily specials + dessertsOpen sandwiches + deli-style offer
The Role
Support Head Chef on all menusHands-on kitchen leadershipRun day-to-day serviceCosting, stock control, adminDrive standards + consistency
About You
Must have B&I, contract catering background as a Sous Chef.Strong fresh food experience and confident leader.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Head Chef – Unique Experiential Concept – Athens, GreeceLocation: Athens, GreeceSalary: Circa €3500 gross per month.Opening Pattern: Wednesday – Sunday (Monday/Tuesday Off)Service: All-day opening (Brunch, Lunch, Snacking, and Dinner) About the OpportunityAre you a talented Chef who values storytelling as much as culinary precision? We are representing a unique concept in Athens that blends a cultural destination with an immersive gastronomic experience. We are seeking a Head Chef (or an ambitious Sous Chef ready to step up) who leads their team with humility, calm, and a disciplined approach.This organization is building a culture based on stability, passion, and collaborative success. You will lead a dedicated brigade in a modern kitchen, executing a tailored menu that tells a unique story of Greek heritage. The Role
Lead with Passion: Oversee a brigade (including Sous Chef, CDPs, and Commis) with a focus on mentorship and inspiration.Storytelling: The concept and menu are rooted in history. This is a guest-facing role where you will engage with clients to share the "story" behind the dishes.Operational Excellence: Use modern technology and tools to manage shift scheduling, kitchen workflows, and stock control.Collaboration: Work hand-in-hand with the Restaurant Manager and Chef Consultant to ensure a smooth "One Team" approach.Precision: Initially, you will master and train the team on specially developed recipes; subsequently, you will have the opportunity to develop and evolve the menu as the concept grows.
What We Are Looking For
Stability: Seeking a professional looking for a long-term home rather than a seasonal stint.Leadership Style: A calm, friendly, and professional approach. High emotional intelligence is essential.Experience: Proven experience in kitchen leadership roles with a strong background in Greek cuisine.Skills: Strong knowledge of HACCP, cost control, and team coordination.Languages: Fully fluent in both Greek and English.Personal Style: Professional presentation (well-groomed; beards are accepted).
Why Join the Team?This role offers a structured, supportive environment that respects your time and your professional growth:
Competitive Compensation: Paid x14 months as per Greek law.Work-Life Balance: 5-day work week with 1 Sunday off per month.Extra Benefits: €132/month non-taxable meal tickets and private health insurance.Full Compliance: All overtime, bank holidays, and bonuses are paid as per legal requirements.Tools for Success: Modern equipment, full uniforms provided, and staff discounts.
Are you ready to spark a flame and lead a new era of hospitality?Send me your CV in ENGLISH at : beatrice@corecruitment.com....Read more...
Head Chef, Luxury Hotel Restaurant, Somerset, £50,000 per annum plus tronc and benefits
We are looking for a Head Chef to lead a beautiful 40-cover hotel restaurant set within a restored dairy on a luxury country estate in Somerset.This is a hands-on leadership role for a chef who loves seasonal cooking, estate-grown produce, wood-fired cooking, and direct guest interaction.The restaurant is entering an exciting new phase, with plans to grow in the near future. You will have the chance to shape the menu, develop the kitchen team, and play a key part in the restaurant’s next chapter.Due to the rural location, a driving licence is recommended.The Role
As Head Chef, you will take full ownership of the kitchen, You will create seasonal menus built around produce grown, reared, and foraged on the estate, alongside carefully sourced local ingredients.The kitchen is open, guest-facing, and centred around wood-fired cooking. You will need to be confident leading from the front, communicating clearly, and building a calm, focused, and motivated team.Key Responsibilities
Create seasonal, produce-led menus with bold, memorable flavoursLead, train, and develop a talented kitchen teamWork closely with estate growers and local suppliersOversee daily kitchen operations from breakfast through to dinnerMaintain high standards of food quality, consistency, and presentationManage food costs, ordering, stock, and kitchen efficiencySupport private dining, events, and exclusive-use bookingsWork closely with front of house to deliver a smooth guest experienceMaintain excellent health, safety, and hygiene standards
What We Are Looking For
Experience as a Head Chef or strong Senior Sous ChefBackground in a luxury hotel, destination restaurant, or quality-led kitchenGenuine passion for seasonal British produceExperience with wood-fired ovens or live-fire cookingStrong leadership skills and the ability to develop a teamCalm, organised, and confident under pressureCommercial awareness and strong food cost controlHands-on approach with high standardsConfident communicating with both the team and guests
What Is On Offer
£50,000 per annum plus tronc Circa 7kFull-time role, 45 hours across 5 daysStrong benefits packageStaff meals while on siteDiscounted hotel stays and restaurant diningAccess to spa, swimming pools, gym, and wellbeing classesEmployee Assistance Programme with 24/7 remote GP accessLife cover at 2x salaryRetail discounts across estate and online shopsGarden membership and access to partner gardensCycle to Work schemeRegular team events and recognition rewardsUp to 30 days annual leave for full-time team members
The Restaurant
The restaurant is part of a luxury hotel project set within the Somerset countryside.It has 17 guest rooms, a swimming pool, games room, honesty bar, and a 40-cover restaurant housed in a restored stone barn.The food style is seasonal, generous, and produce-led, with sharing plates, wood-fired cooking, and a strong connection to the land around it.Service is relaxed but polished.The kitchen is open and interactive, with chefs often serving dishes directly to guests.
Why This Role Stands Out
This is not a standard hotel Head Chef role.You will have access to exceptional produce, a beautiful working environment, and the chance to build something with real identity.You will suit this role if you want creative ownership, strong support, and a kitchen where the food starts with what is growing around you.....Read more...
As Commis Chef Apprentice you will be:
Learning alongside our Head Chef and kitchen team during prep and service for our beautiful restaurant, terrace and outdoor dining domes
Building your skills across all areas of the kitchen, from food preparation and presentation to health, safety and hygiene standards
Supporting the team with day-to-day kitchen operations while developing confidence, speed and consistency
Taking advantage of our private no dig kitchen garden at Homewood Hotel with its delicious seasonal produce
Working closely with the brigade to learn new techniques, ingredients and ways of creating beautiful dishes
Taking pride in helping keep our kitchen clean, organised and ready to deliver an exceptional guest experience
Bringing enthusiasm, curiosity and a willingness to learn as you begin your journey in hospitality
What we’re looking for:
A real passion for food and hospitality
A positive attitude and willingness to learn
Someone who enjoys working as part of a team
Good attention to detail and pride in their work
A commitment to maintaining high standards of cleanliness and food safety
No huge amount of experience needed - just the right attitude, energy and excitement to get started
Training:Commis Chef Level 2.
You will be required to attend college on day per week, term time only at our City Centre Campus in Bath.Training Outcome:Move to full Commis, or DCDP chef level within group.Employer Description:A boutique hotel in center of Bath. Plate restaurant and terrace. We’re all about local, seasonal ingredients that pack comfort and flavour into every bite. Small, big, or sweet plates, decadent afternoon tea.Working Hours :4 out of 7 days, plus one day for college. Shift times will vary. Further discussion to take place at interview.Skills: Communication skills,Organisation skills,Team working,Creative....Read more...
Sous Chef – Iconic Italian Fine Dining – Mayfair £50,000 - £60,000This is not just another Sous Chef role. This is an invitation to join the heart of a world-famous Italian kitchen - a Mayfair institution where legends are made, and careers are built for life.We are looking for a Sous Chef with genuine passion, precision, and leadership potential to join a large, respected brigade. You will work directly under an Executive Head Chef who has dedicated his career to this iconic brand, supported by a deeply experienced senior team. This is a role for a serious chef ready to master iconic Italian cuisine, mentor a dynamic team, and grow into a long-term leader.The Kitchen & The Role:
Globally renowned, high-volume fine dining: 160 lunches & 300 dinners, year-round.Classic Italian cuisine with the finest ingredients imported directly from Italy.Everything made in-house: fresh pasta daily, bread, and all essentials.Large, structured brigade of 32 with a solid core of long-serving seniors.A structured 48-hour week over 5 days (3 doubles, 2 singles) You will be hands-on, leading sections, managing CDPs, ensuring impeccable standardsClear, stable progression path within a world-class brand.
We’re Looking For:
Proven experience in high-end Italian kitchensA flawless, professional attitude and the desire to build a long-term career.Ability to lead, support service, and help develop junior chefs (CDPs & Commis).
Benefits:
Salary £50,000 – £60,000Staff meals on dutyCompanywide discountsThe prestige and stability of joining an iconic, global brand with a loyal team.
If you are ready to step up, learn from the best, and grow within a legendary kitchen, send your CV now.Apply to Olly at COREcruitment dot com....Read more...
Sous Chef - Events & Production - East London - £45,000 + BonusWe’re recruiting a Sous Chef to join a growing, family-run events and catering business delivering across London venues and large-scale corporate events.This is a varied role combining central production, on-site events and premium dining, working closely with the Executive Chef and Head Chef across a well-structured and supportive operation.The Offer
Up to £45,000 salaryBonus scheme (year-end, team-based)45-hour contract, 5 days out of 7Paid overtime when requiredWell-managed hours – no excessive working weeksCompany pension schemeStaff meals provided dailyEmployee Assistance Programme (including family support)Private medical insurance
The Operation
Established, family-run business with 40+ years of history.Strong growth across London events and corporate catering.Multi-site operation across a range of venues.Calm, organised and professional kitchen culture.
The Food
High-quality, modern event catering at all scales.Intimate dining from 10 covers through to large-scale events.Canapés, bowl food, corporate lunches and plated dinners.Events ranging from 100–600 covers, up to 5,000+ guests.Strong focus on consistency, execution and presentation.
The Role
Support daily production and corporate catering operations.Lead and deliver events across multiple London venues.Manage and organise teams of chefs, including agency staff.Maintain high food standards alongside strong cost control.Adapt across different kitchens, venues and service styles.Work closely with senior chefs on planning and delivery.
About You
Proven Sous Chef experience within events, multi-site or contract catering.Confident delivering both premium small-scale dining and high-volume events.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...
Chef de Partie - Boutique Coastal Hotel and Restaurant - East SussexAccommodation available - 5-minute walk from workWe are recruiting for a Chef de Partie to join a beautiful boutique hotel and restaurant on the East Sussex coast.This is a great opportunity for a chef who wants to cook proper food, work with quality produce, and be part of a kitchen with a clear food identity.The restaurant has a French-inspired style, with menus built around classic technique, seasonal ingredients, local produce, seafood, sharing dishes, daily specials, and comforting dishes done properly.You will be joining a relaxed coastal business with a strong hospitality feel, a loyal guest base, and a team that cares about food, people, and place.For someone open to relocating, accommodation is available just a 5-minute walk from work.Why this role?
Cook seasonal, ingredient-led food with real substanceWork in a boutique coastal hotel and restaurant settingBe part of a kitchen that values quality, consistency, and calm serviceLearn from an experienced senior teamEscape the city pace without stepping away from serious cookingAccommodation available just a 5-minute walk from workLive and work by the coast
What you will be doing
Running your section with confidence and consistencyPreparing and cooking fresh, seasonal dishesWorking with local produce, seafood, and classic European flavoursSupporting prep, service, stock control, and kitchen organisationKeeping your section clean, sharp, and ready for serviceWorking closely with the Head Chef and senior kitchen teamHelping maintain high standards across every plate
What we are looking for
Experience as a Chef de Partie, or a strong Demi Chef de Partie ready to step upA good foundation in fresh food kitchensInterest in French, British, or European-style cookingCalmness under pressurePride in prep, organisation, and presentationA team-focused attitudeSomeone who wants to grow in a quality food-led environment
The locationYou will be based in a coastal village in East Sussex, close to Rye and just moments from a wide sandy beach.It is ideal for someone who wants a different pace of life, fresh air, open space all while still being part of a serious food operation.The offer
£37,000 - £40,000Boutique hotel and restaurant environmentSeasonal French-inspired foodAccommodation (cost) available just a 5-minute walk from workCoastal location in East SussexSupportive senior teamStrong opportunity to develop
Interested? Apply today....Read more...
Senior Sous Chef - Central Production Kitchen - £48,000K + BonusLooking for a role within a structured, high-volume production kitchen where organisation, consistency and scale are key?We’re recruiting a Senior Sous Chef for a well-established London CPU operation delivering fresh food across multiple high-profile sites.This role is ideally suited to chefs from production kitchens, large-scale events or contract catering, where volume-led cooking and structured prep are second nature.The Offer
Up to £48,000 Per Year Salary.10% bonus based on performance.47.5-hour contract.Daytime hours – approx. 6:30am to 4:30pm.5 days per week, year-round (closed 3 days over Christmas).28 Day’s Holiday.Staff food and uniform provided.Pension scheme.Cycle-to-work scheme.
The Operation
Large-scale central production kitchen (CPU).Supporting two high-profile London sites.Fast-paced, highly organised production environment.Team of 10 chefs, with 5-6 on shift daily.Occasional evening events (1-2 per month) with a street food-style offer.
The Food
Fresh, seasonal and quality-led production at scale.High-volume deli-style offer: premium sandwiches, vibrant salads and hot dishes.Large-batch cooking with a strong focus on flavour, consistency and presentation.600-800 sandwiches produced daily using fresh ingredients.60-80kg of chef-led salads and composed dishes prepared each day.Daily soup production with rotating, seasonal recipes.Food designed for multiple sites - consistent, high-quality and ready for service.
The Role
Support and lead day-to-day kitchen operations.Drive prep, structure and morning production output.Manage and organise a team within a high-volume environment.Maintain standards across large-scale food production.Oversee kitchen admin, rotas and food management systems.Ensure full compliance across allergens, due diligence and COSHH.
About You, The Head Chef
Experience in a CPU, large-scale events or contract catering environment is key.Confident working with bulk, batch production at volume.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...
Duties will include:
Prepare ingredients such as chopping vegetables, measuring items, and setting up workstations
Assist chefs during service with basic cooking tasks and following recipes
Help with plating dishes and maintaining presentation standards
Rotate through different kitchen sections to learn a variety of skills
Maintain high food safety and hygiene standards at all times
Support with stock checks, deliveries, and correct food storage
Keep the kitchen clean and organised, including washing equipment and cleaning down
Use kitchen tools and equipment safely under supervision
Learn about menu items, allergens, and kitchen processes
Work as part of a fast‑paced team to ensure smooth service
Training:
You will be required to attend college one day per week, term time only, at our City Centre Campus in Bath
Training Outcome:
Progression onto Chef De Partie Level 3 Apprenticeship
Employer Description:The Tollgate is the quintessential 16th century english country inn, situated in the village of Holt. Simon & Carley moved to The Tollgate in August 2022. Having always loved this beautiful Inn we wanted to continue the journey and keep making this destination pub truly special. With a wonderful team and family atmosphere every guest who visits The Tollgate is in for the warmest of welcomes. PJ our head chef sources the finest local ingredients to create a menu with indulgent pub classics as well as a more refined a la carte menu.Working Hours :4/7 days in work plus one day at college. Will include evenings, weekends and bank holidays etc.
Will be discussed at interview.Skills: Communication skills,Organisation skills,Team working....Read more...
Assist senior team members in delivering refined, attentive service
Support restaurant service to ensure a seamless guest experience
Prepare and maintain tables and service areas to impeccable standards
Welcome and engage guests with warmth, professionalism, and attention to detail
Serve food and beverages in line with Michelin-starred expectations
Develop strong knowledge of menus, ingredients, and beverage offerings
Students will also receive specialist training in barista skills and mixology, alongside preparation for the Wine and Spirit Education Trust (WSET) Level 1 qualification
Maintain high standards of cleanliness, presentation, and service etiquette
Training Outcome:
This apprenticeship provides a strong foundation for a long-term career in fine dining
The programme is designed to equip you with advanced skills that will enhance your passion for food, drink, and hospitality, while supporting your growth within the industry
You will gain valuable exposure to Michelin-starred standards, with opportunities to develop specialist expertise in wine service, guest experience, and refined front-of-house service within a supportive and professional team culture
Structured training and career development opportunities within the organisation with salary increments after the one year apprenticeship
Employer Description:Awarded a MICHELIN Star in 2019, The Artichoke set in the medieval Old Town ofAmersham is led by Chef Patron Laurie Gear with his wife Jacqueline. Since opening in2002, the restaurant has evolved into a destination for inventive, modern British cuisine inBuckinghamshire, defined by creativity and consistency.At its heart, Laurie Gear works in close partnership with Head Chef Chris Chegwin and adedicated team to deliver a dining experience that is both refined and effortlessly welcoming.The menu is guided by the seasons, showcasing exceptional ingredients sourced fromartisan producers and local craftsmen, and reflecting a considered, ingredient-led ethos.This unwavering commitment to excellence has garnered widespread acclaim, includingthree AA Rosettes and AA Restaurant of the Year 2013. Regularly evolving seasonal menusare complemented by attentive, intuitive service, creating a dining experience that ispolished yet approachable, grounded in quality, provenance, and warm, thoughtful service.Working Hours :This role follows a four-day week normally Wednesday to Saturday with a combination of daytime and evening service shifts.
Shifts may be adjusted in line with business requirements.Skills: Communication skills,Organisation skills,Customer care skills,Presentation skills,Team working,Calm under pressure,Eager to learn....Read more...
You’ll get hands-on experience from every aspect of the kitchen, from preparation to plating. If you have a strong passion for food and want to develop your skills. Join our devoted kitchen brigade to grow your skills and further your culinary career.
Apprentice role at Lock & Larder:
Job Title: Commis Chef Apprentice.
Location: Lock & Larder, Gunthorpe Lock.
About Us:
Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.
The Role:
We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.
Key Responsibilities:
Assist in the preparation and cooking of menu items according to Head Chef’s specifications
Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
Maintain high standards of food hygiene, health, and safety within the kitchen at all times
Undertake stock control, including receiving, storing, and rotating ingredients
Ensure the cleanliness and organisation of the kitchen, including equipment, surfaces, and waste disposal
Support the team during busy service periods and assist with event preparation and execution
Develop an understanding of food labelling and allergen information
Adhere to all company policies and procedures
The Ideal Candidate:
A genuine passion for food and a strong desire to learn professional cooking skills
Willingness to work hard, take direction, and be a proactive team member
Reliable and punctual with a positive attitude
Basic understanding of food hygiene is an advantage, but full training will be provided
Ability to work in a fast-paced environment
What We Offer:
Comprehensive apprenticeship training and development
Opportunity to learn from a skilled and passionate culinary team
Experience in a high-quality Gastro Pub environment
Competitive apprentice wage
A supportive and friendly work atmosphere
Training:
Day release - Weekly on a Tuesday at Fletchers Kitchen – 12pm-5:30pm without FS. 12pm-1:30pm theory - 2:30pm-5:30pm practical
12 Months (+3 month end point assessments)
Training Outcome:
Potential to begin permanent role after successful completion of apprenticeship dependent on availability
Employer Description:Lock & Larder is a Gastro Pub located on the picturesque edge of Gunthorpe Lock, offering guests spectacular views of the river and the passing canal boats from our expansive outdoor spaces. We are a small, dedicated business committed to serving high quality cuisine, with strong emphasis on fresh, locally sourced produce. Our culinary expertise extends to specialised event catering ranging from high end buffets to sophisticated 3 to 5 course fine dining meals. We pride ourselves on creating a welcoming atmosphere for both customers and our team.
Working Hours :30 hours (15 min - 1 hour breaks vary on shift lengths).
Shifts to be confirmed.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative,Non judgemental....Read more...
To assist in the preparation and cooking of menu items as directed by the Head/Sous Chef
To assist with stock taking when required
To carry out the smooth and efficient running of kitchen department as appropriate
To be a team player and assisting other team members when necessary
To treat members of the team at your location as you would expect to be treated
To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards
To adhere to the company’s Food Hygiene, Health and Safety and environmental policies
To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Health and Safety and Environmental policies and procedures
Interact with, colleagues, customers and clients in a professional manner at all times
Adhere to unit safety measures in place
Adhere to Inflight services security compliance
Interact with colleagues and clients on site in a professional manner at all times
Comply with all unit Corporate, Social and Responsibility initiatives
Ensure you are aware and comply with QHSE policies and procedures
Ensure you understand Newrest Non-negotiables and adhere to these at all times
Report all accident/hazards/near misses, in your area in line with Newrest requirements
Ensure you understand, comply and abide by any new or amendments to policies, processes or working practices
Any other duties as requested by your manager
Training:
You will be working towards a Level 2 Commis Chef apprenticeship
Your training will be 1 day a week at Hammersmith College with Ealing, Hammersmith and West London College
Functional Skills in maths and English (if required)
Training Outcome:Upon successful completion of the apprenticeship, we aim to offer a permanent role within the organisation if a position is available.Employer Description:Since its creation, Newrest’s mission has been to reinvent catering and related services. Born of an entrepreneurial project, the group quickly became a human and collective adventure, driven by the passion and commitment of its teams.
Today, with the same boldness and determination to innovate, Newrest continues to grow while remaining true to its founding values. More than a group, it embodies a true family, shaped by trust, collaboration and a shared vision of the future.Working Hours :Shifts based - hours will be discussed at interview.Skills: Communication skills,Customer care skills,Team working,Physical fitness,Work under pressure,Good literacy (spoken&written),Flexible....Read more...
Duties will include, but will not be limited to:
Preparing sandwiches
Preparing a selection of cold items for the salad bar
Stocking drinks fridges
Contributing to menu ideas
Preparing lunch items, including hot menu options
Serving hot food to staff
Maintaining a clean, hygienic food preparation space
Cleaning the kitchen
Carrying out stock checks to ensure dates are monitored
Cooking and serving breakfast
Training:
The successful candidate will work towards achieving their Apprenticeship Standard in Level 2 Production Chef
A dedicated work-based trainer will be assigned to the candidate to provide them with support and guidance throughout the course
This is a predominantly work-based programme with college attendance required once a month
All learning will take place at the candidate's place of employment/college and within their contracted working hours
Training Outcome:
Opportunity to progress into a full-time role within the business upon successful completion of the apprenticeship
Employer Description:Blueprint Gaming Ltd & Blueprint Operations Ltd are sister companies working within the entertainment and leisure industry, and we share a head office in Newark. BPG is a leading UK-based game studio, creating exciting slot games for the global online and mobile markets. BPO offer gaming cabinets with game content for the AGC Bingo Casino & Pub sectors. Both companies are part of the Merkur Group, and we provide in-house catering for our employees at Newark as one of our company benefits.Working Hours :Monday to Friday
6.30am- 2.30pm.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
Job Title: Restaurant Manager – Luxury Boutique HotelSalary: up to £40,000 + TroncLocation: YorkMy client is looking for a Restaurant Manager to join their stylish boutique hotel in York. This is an amazing opportunity to join a fantastic group with huge ambitions. As Restaurant Manager you will work closely with the Hotel General Manager and oversee the day-to-day running of the F&B throughout the hotel About the position
Manage and training the team to the highest level of consistency Take responsibility of the rota and the recruitment for the departmentWork closely with the Head Chef & General ManagerResponsible for the daily operationsBecome a guru with the food menu and wine list, sharing your knowledge with the guests and teamManage the team and ensure that staff morale is high
The successful candidate
At least 2 years’ experience as a Restaurant Manager A born leader with a can-do attitudeHotel experience would be preferableStrong knowledge of the industry and drive for best serviceA dynamic and motivated individual
Company benefits
Competitive salaryTronc
If you are keen to discuss the details further, please apply today or send your cv to ed@Corecruitment.comGet social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment ....Read more...
Start: ASAPSalary: €75.000 - €90.000 + bonusLanguages: German and EnglishI am looking for an experienced, hands-on General Manager who loves being on the floor as much as in the P&L, and who can lead a young, dynamic team in a vibrant lifestyle hotel environment.Your missionYou own the full performance of the hotel – from guest love to GOP.You engage, inspire and coach your teams to deliver exceptional, memorable stays.You balance lifestyle flair with sharp commercial thinking and immaculate standards.What you will do
Lead all hotel operations (Rooms, Front Office, Housekeeping, F&B, Conference & Events, Maintenance) with full P&L responsibility.Drive performance across all key KPIs (Finance, Guest, Quality, Team, F&B) and continuously look for ways to outperform the local market.Be a visible host: present at the front desk and in guest areas, especially at peak times, modelling genuine, guest‑first service.Ensure brand and quality standards are consistently delivered, including room presentation, hygiene and safety (HACCP), and overall property upkeep.Work closely with Revenue, Sales and Marketing to shape rate and distribution strategies, push Net RevPAR and deliver strong returns to ownership.Oversee F&B quality and profitability, together with your Head Chef and F&B Manager, ensuring food safety, cost control and great guest experiences.Maximise Conference & Events utilisation and revenue, ensuring rooms and spaces are always “inspection ready” and visually impressive.Lead CAPEX and asset care: keep the hotel immaculate, plan preventative maintenance, and manage refurbishments and contractors.Own budgets, forecasts and reporting; control labour costs, monitor expenses and ensure solid cash handling and debtor management.Build strong relationships with owners, local partners, tourism bodies and the neighbourhood community to grow the hotel’s network and reputation.
Your leadership
Lead, mentor and grow a young, energetic team; recruit for attitude and culture, then train for skills.Create an engaging work environment with high communication: daily HOD briefings, monthly team meetings, regular recognition and feedback.Drive service culture and ensure smart, timely service recovery for any guest issues.Maintain retention above industry benchmarks through great onboarding, cross‑training, coaching and clear development paths.
What you bring
Several years of experience as General Manager or multi‑site / cluster leader in hotels, ideally with lifestyle or design‑led concepts.Strong track record in operations and full P&L management, including budgeting, forecasting, revenue and cost control.Natural “on the floor” leadership style – you enjoy being with guests and teams, not just sitting in an office.Proven ability to drive guest satisfaction (e.g. strong independent review scores / mystery guest results) and commercial results at the same time.Excellent stakeholder management: owners, vendors, community partners and internal support teams.Very good English; German is a strong plus.
....Read more...
Bank Kitchen / Servery Assistant – Wanstead, East LondonLocation: Chestnut Manor Care Home, 63 Cambridge Park, London, E11 2PRHourly rate: £12.71 per hour, plus 50p p/h weekend enhancementShifts: 8am to 6pm / 8am to 6.30pm (flexibility required to work weekends)Job type: Bank Come and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe are looking for dedicated and compassionate Kitchen / Servery Assistants to join our bank register at Chestnut Manor Care Home, a luxury care home, where the kitchen operates like a domestic kitchen, not a commercial one.We are looking for individuals who share our values, have an interest in helping others, a can-do attitude and who will treat the people we support with care, compassion and respect. If you want to make a difference to the lives of our elderly residents, apply today.About the role:
Taking meal orders from residents and supporting them in making their choices where needed (especially for residents living with dementia or other cognitive challenges)Setting tables to a luxurious standard to create an exceptional dining experienceServing meals, ensuring they are presented to a high standard and at the correct temperatureEncouraging residents to eat their meals and or offering alternative choicesDistribute to and collect crockery from the residentsAssist in washing crockery, cutlery, cooking and serving utensils and kitchen equipmentMaintaining cleanliness in the kitchen and dining areas in accordance with COSHH regulationsEnsuring that all health and safety guidelines are strictly followedCarry out any reasonable request or instruction from the Home Manager or Head ChefAccept and process kitchen deliveries, ensuring correct storage and inventory rotationSupport in the Kitchen with the preparation of mealsWork closely with care staff to accommodate residents’ individual meal preferences
About you:
The right to live and work in the UK Previous experience of working in a similar position is essential to be successful Previous experience in a care home environment is ideal, however candidates with a hotel/restaurant background are also encouraged to apply Excellent communication skills, both verbal and writtenAbility to work in a team, a caring nature and a positive attitude An understanding of Health and Safety, Infection Control and COSHH
Why work at Westgate?
Competitive pay rates with enhanced pay on weekendsEqual pay for young workers who are paid the same as staff aged 25+Improve your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within 5 working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHCA....Read more...
