Job Title: Kitchen Porter H&C Solutions is delighted to announce our partnership with an exciting Greek restaurant in the heart of Marylebone. This concept celebrates the finest produce from across the Greek Islands, brought to life through a high-end casual dining experience. The menu champions simplicity and seasonality, allowing exceptional ingredients to shine.Kitchen Porter Benefits:
A fantastic hourly rate based on £14.21 per hourGenerous pension schemesWorking in a new kitchen with all the latest equipment. Working under a Michelin trained head chef celebrity culinary director.Meals provided whilst on duty.
Kitchen porter Requirements:
Proven experience working in professional kitchensA humble individual who thrives in a busy environment and works exceptionally well within a teamFlexibility with working hours and days is essential for this kitchen porter role....Read more...
The role involves preparing food, keeping the kitchen clean and safe, organising stock, following recipes accurately, maintaining food safety records, minimising waste, and supporting company standards. It also includes supervising and training junior staff, working with front-of-house when needed, and carrying out any other reasonable kitchen duties.
Duties Include:
Perform various kitchen tasks, including cleaning, washing, peeling, chopping, slicing, cooking, and disposing of rubbish correctly
Assisting with the unloading of delivered food supplies and organising the stockroom
Keep food preparation areas clean and use and regularly clean kitchen equipment, floors, and tools
Follow recipes accurately, ensuring consistent flavour and presentation, and pay special attention to the Superior's instructions when catering to special dietary requirements
Monitor and record temperatures of refrigerators, freezers, and food items to ensure compliance with food safety regulations. Maintain and update the kitchen diary and trail
Always work to minimise wastage and prevent cross-contamination
Follow the Company Code of Conduct, employment handbook guidelines, and company values
Train Junior Staff when necessary and participate in training courses to learn safety protocols in the kitchen
Carry out any other reasonable duties within the overall function of the job
Actively engage with front-of-house staff to address customer feedback and enhance collaboration
Lead and supervise Junior Staff in the kitchen
Check safety and first aid and enforce safety protocols in the kitchen
At Coconut Tree, you will be working towards Production Chef Apprenticeship Level 2, over the duration of 15 months alongside your daily roles and responsibilities.
Things to consider:
We prefer candidates who are based in the same city or are able to travel reliably to and from the restaurant
Previous experience in a similar role is preferred. But not mandatory as we value potential, enthusiasm, and a willingness to learn with the right attitude
Will be required to work during the weekends and evenings
Training:Production Chef Apprenticeship Level 2, including Functional Skills in Maths and English.Training Outcome:Yes. We're passionate about developing our team, and anyone who performs well will have the opportunity to grow with us and progress to the next levels in the kitchen. From learning new skills to taking on more responsibility, we offer clear pathways for career development within our fast-growing restaurant group.Employer Description:The Coconut Tree is a restaurant group offering a uniquely Sri Lankan dining experience, serving delicious small plates and Cocktails in a relaxed 'island vibe' setting. The group currently has eight restaurants in various locations in the South, namely: Cheltenham, Bristol x 2, Bath, Oxford, Reading, Bournemouth and London.Working Hours :30 hours per week, on a shift pattern basis, weekends are a must. Exact shift patterns to be confirmed.Skills: Team Working,Organisation Skills....Read more...
The role involves preparing food, keeping the kitchen clean and safe, organising stock, following recipes accurately, maintaining food safety records, minimising waste, and supporting company standards. It also includes supervising and training junior staff, working with front-of-house when needed, and carrying out any other reasonable kitchen duties.
Duties Include:
Perform various kitchen tasks, including cleaning, washing, peeling, chopping, slicing, cooking, and disposing of rubbish correctly.
Assisting with the unloading of delivered food supplies and organising the stockroom.
Keep food preparation areas clean and use and regularly clean kitchen equipment, floors, and tools.
Follow recipes accurately, ensuring consistent flavour and presentation, and pay special attention to the Superior's instructions when catering to special dietary requirements.
Monitor and record temperatures of refrigerators, freezers, and food items to ensure compliance with food safety regulations. Maintain and update the kitchen diary and trail.
Always work to minimise wastage and prevent cross-contamination.
Follow the Company Code of Conduct, employment handbook guidelines, and company values.
Train Junior Staff when necessary and participate in training courses to learn safety protocols in the kitchen.
Carry out any other reasonable duties within the overall function of the job.
Actively engage with front-of-house staff to address customer feedback and enhance collaboration.
Lead and supervise Junior Staff in the kitchen.
Check safety and first aid and enforce safety protocols in the kitchen.
At Coconut Tree, you will be working towards Production Chef Apprenticeship Level 2, over the duration of 15 months alongside your daily roles and responsibilities.
Things to consider:
We prefer candidates who are based in the same city or are able to travel reliably to and from the restaurant.
Previous experience in a similar role is preferred. But not mandatory as we value potential, enthusiasm, and a willingness to learn with the right attitude.
Will required to work during the weekends and evenings.
Training:Production Chef Apprenticeship L2 including Functional Skills in Maths and EnglishTraining Outcome:Yes. We're passionate about developing our team, and anyone who performs well will have the opportunity to grow with us and progress to the next levels in the kitchen. From learning new skills to taking on more responsibility, we offer clear pathways for career development within our fast-growing restaurant group.Employer Description:The Coconut Tree is a restaurant group offering a uniquely Sri Lankan dining experience, serving delicious small plates and Cocktails in a relaxed 'island vibe' setting. The group currently has eight restaurants in various locations in the South, namely: Cheltenham, Bristol x 2, Bath, Oxford, Reading, Bournemouth and London.Working Hours :30 hours per week, on a shift pattern basis, weekends are a must. Exact shift patterns to be confirmed.Skills: Team Working,Organisation Skills....Read more...
This role supports the delivery of high‑quality kitchen operations at one of London’s most iconic locations. As the Kitchen Porter Lead, you will supervise the porter team, maintain exceptional cleanliness and hygiene standards, and ensure the kitchen runs efficiently each day. You will oversee rotas, manage stock and chemical usage, support basic food preparation and work closely with the wider team to uphold a safe, well‑organised and professional environment. This is a full‑time, Monday-Friday role with consistent daytime hours.
As a Lead Kitchen Porter you will be:
Supervising and supporting the kitchen porter team
Supporting with staff rotas to ensure smooth daily operations
Maintaining high standards of cleanliness and hygiene across all kitchen areas
Overseeing washing of kitchenware and deep cleaning of equipment and storage areas
Managing stock, deliveries and chemical usage
Ensuring food safety and hygiene compliance at all times
Assisting with basic food preparation when required
Responding to management requests and supporting wider kitchen operations
Training:Hospitality Supervisor Level 3.Training Outcome:While progression is not guaranteed, Aramark regularly develops team members who show commitment and strong performance. The apprenticeship will give you strong, transferable supervisory and hospitality skills that can support future roles within Aramark or elsewhere in the industry.
Depending on business needs, there may be opportunities to progress into roles such as Senior Supervisor, Assistant Manager or other leadership positions. The Level 3 qualification also provides a pathway into further training such as Hospitality Manager Level 4 or other specialist leadership programmes.Employer Description:Aramark are a leading food service partner working with organisations across a range of market sectors in the UK. We know that great food is important to everybody and at Aramark their teams share a passion for hospitality, delivering great things for our people, partners and communities.Working Hours :Monday - Friday role with consistent daytime hours. Working hours TBC.Skills: Customer care skills,Team working,Fast paced,Empathetic Communicator....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...
This role is based at Normandy Barracks (DST Leconfield) in Leconfield, Beverley, where the kitchen team delivers high‑quality food services within Aramark’s Government Services division. The Chef will prepare, cook and present food to agreed standards, ensuring compliance with all legislative, client and company requirements. Working as part of a busy kitchen team, the role contributes directly to service quality, operational efficiency and the overall customer experience.
Duties include:
• Prepare, cook and present food to specification• Support daily service, ensuring counters remain replenished• Complete mise‑en‑place for the following day• Assist with cleaning and maintaining kitchen areas and equipment• Follow all food safety, hygiene and company procedures• Respond to customer needs and support ad hoc service requests• Work collaboratively with the kitchen team to deliver smooth, efficient serviceTraining Outcome:While progression is not guaranteed, Aramark regularly develops team members who show commitment and strong performance. The apprenticeship will give you strong kitchen and food production skills that can support future roles within Aramark or elsewhere in the hospitality industry. Depending on business needs, there may be opportunities to progress into roles such as Commis Chef or Chef de Partie, and with experience, potentially into supervisory kitchen positions. The Level 2 qualification also provides a natural pathway into further training such as Production Chef Level 3, Senior Culinary roles, or other specialist catering qualifications.Employer Description:Aramark are a leading food service partner working with organisations across a range of market sectors in the UK. We know that great food is important to everybody and at Aramark their teams share a passion for hospitality, delivering great things for our people, partners and communities.Working Hours :Exact shift pattern to be confirmed by the employer.Skills: Customer care skills,Team working,Learner of new skills,Driven by new challenges....Read more...
Salary: €60.000 per yearLanguages: English, GermanStart: ASAPLocation: MunichWe are looking for a Head Chef based in Munich, are you an inspiring kitchen leader that can lead a multicultural team then I would like to speak to you.Role overview
Head Chef responsible for leading all kitchen operations in a busy, quality-driven environment in Munich. Hands-on leader who sets the tone in the kitchen, combining culinary excellence with strong people management and communication skills. Works closely with management to ensure smooth service, consistent standards and a positive team culture in a diverse, international brigade.
Key responsibilities
Lead, motivate and develop a multicultural kitchen team, ensuring clear communication, fair task allocation and a respectful, inclusive work environment. Organise and supervise daily kitchen operations, including prep, service, cleaning routines and closing procedures, to guarantee efficient and safe workflows. Plan, develop and regularly update menus in line with the concept, seasonality, cost targets and guest expectations, ensuring consistency in taste and presentation. Train, coach and mentor chefs of different experience levels, supporting skills development, performance feedback and career progression. Control food quality, portioning and wastage, maintaining high hygiene standards and full compliance with HACCP
....Read more...
Head Chef, Country Pub, East midlandsA brilliant opportunity for a Head Chef who loves fresh food, runs a tight kitchen, and brings the right energy to a close team.This is a well-regarded independent country pubNot huge, Not tiny, Just busy enough to need a proper leader who can step in, take charge, and raise standards.The role
You will take full ownership of day-to-day kitchen running.You will work with a menu set by the company Executive Chef, plus the freedom to run weekly specials.You will lead a small team of 6.You will set the tone in the kitchen.Calm, organised, and professional.Great kitchen manager skills and on top of GP’s and kitchen financials
What you will do
Lead from the front and keep service smoothDeliver fresh food menus to a consistent standardCreate and run weekly specialsManage stock, GP, ordering, and stock takes to a high levelTrain, support, and develop your teamWork closely with the Executive Chef and follow clear systems
What we need
Strong kitchen management backgroundProven experience with fresh food menusYou take stock control seriously and you are sharp with detailYou lead with people skills and you build confidence in othersYou bring a personality that fits a modern, respectful cultureYou enjoy running a kitchen where standards matter
Pay: Base up to £43,000 + tronc (circa £5,000) + Bonus up to 20%Contracted to 48 hours there are options for 4 days on, 3 days off, Option to work 5 days if preferred and LIVE IN accommodation is available if you wanted to travel further afield or make the move permanentApply today....Read more...
Kitchen Manager – Nashville, TN - $75k to $90kWe are partnering with a globally recognized hospitality and entertainment brand with hundreds of locations across North America and internationally. Known for high-energy venues, strong brand standards, and a guest-first culture, this organization offers an exciting opportunity for an experienced Kitchen Manager/Executive Chef to lead a large, high-volume culinary operation.This role is ideal for a seasoned culinary leader who thrives in structured, brand-driven environments while still bringing creativity, mentorship, and operational excellence to the kitchen.The RoleYou will be responsible for the full oversight of back-of-house and kitchen operations, ensuring consistent execution of food quality, speed, presentation, and safety. Working closely with senior leadership, this role plays a key part in delivering an exceptional guest experience while meeting financial and operational goals.Key Responsibilities
Lead all kitchen and back-of-house operations with a focus on quality, consistency, and speed of serviceOwn food cost, labor control, scheduling, and budget performance in line with P&L expectationsEnsure full compliance with brand standards, local health codes, food safety, and sanitation requirementsDevelop, train, and mentor a large and diverse culinary team, creating clear growth and succession pathsDrive 100% recipe adherence and execution across all service styles, including high-volume and event serviceFoster a guest-first culture where food quality and consistency are non-negotiable
What We’re Looking For
Extensive years of progressive experience in hospitality, with significant high-volume restaurant or entertainment-driven culinary leadershipProven experience managing large teams and complex kitchen operationsStrong financial acumen with hands-on experience managing food cost, labor, and P&L performanceA passionate, hands-on leader with a strong coaching and development mindsetCreative problem solver who brings fresh ideas while respecting brand standards
....Read more...
Kitchen Manager – US Virgin IslandsSalary: $65,000 - $75,000 + Relocation Assistance + Benefits + PTOLocation: St Thomas, US Virgin IslandsMy client is a tropical retreat who offers unparalleled luxury and relaxation, providing guests with a beachfront escape in a laid-back atmosphere. With a commitment to fostering a positive and collaborative work culture, the resort encourages team members to embrace creativity, innovation, and excellence in hospitality service. The resort is currently seeking a Kitchen Manager to lead its team and ensure exceptional culinary experiences.Kitchen Manager Duties:
Lead and manage the kitchen team of around 20 people, ensuring smooth back of house operations and high culinary standardsMaintain current knowledge of best practices in training and development within the industry to ensure complianceDevelop and implement standard operating procedures for food preparation, storage, and safetyCoordinate with the front of house operations to ensure an exceptional dining experience for guestsDevelop and implement standard operating procedures for food preparation, storage, and safetyManage inventory and order supplies as required
Kitchen Manager Requirements:
2-3 years of Kitchen Management experienceIsland experience in a resort or hotelMult-outlet experienceExperience with financial duties including cost control, inventory and labour costsInvested and experienced in training and developing team members, creating ongoing goals and establishing best practices for each team memberUS citizen, visa sponsorship not offered
If you’re interested in this opportunity, please send your resume to Danny today! danny@corecruitment.comCOREcruitment are experts in recruiting for the service sector. We currently have live roles across the UK, Middle East, Europe, North America, Southeast Asia, Africa and Australia. To view other great opportunities please check out our website at www.corecruitment.comFollow COREcruitment on your favorite social networks - Facebook, Twitter, LinkedIn and Instagram.....Read more...
This role supports the smooth running of the kitchen at a secure defence site in Bristol. As a Kitchen Porter, you will help maintain high standards of cleanliness, support food preparation areas and ensure the kitchen remains safe, organised and efficient. You will work closely with the wider team to keep operations flowing, assist with deliveries and contribute to a positive, professional working environment. This is a sociable, Monday-Friday role with no evening or weekend work.Because the role is based on a secure site, standard security checks and site‑access procedures will form part of the onboarding process.
Duties include:
Washing up and maintaining cleanliness across kitchen and back‑of‑house areas
Putting deliveries away and storing stock correctly
Assisting across departments as required to support smooth service
Ensuring hygiene and safety standards are consistently met
Following food hygiene, health and safety and company procedures
Supporting the kitchen team with general tasks as needed
Contributing to a clean, organised and efficient working environment
Complying with secure‑site rules, including ID checks and controlled access procedures
Training Outcome:While progression is not guaranteed, Aramark regularly develops team members who show commitment and strong performance.
The apprenticeship will give you strong, transferable skills in cleaning, hygiene and kitchen operations that can support future roles within Aramark or elsewhere in the industry.
Depending on business needs, there may be opportunities to progress into roles such as Cleaning Supervisor, Hygiene Team Leader or multi‑service operative positions.
The Level 2 qualification also provides a pathway into further training such as Facilities Services Supervisor Level 3, Hospitality Supervisor Level 3, or other specialist cleaning and facilities management qualifications.Employer Description:Aramark are a leading food service partner working with organisations across a range of market sectors in the UK. We know that great food is important to everybody and at Aramark their teams share a passion for hospitality, delivering great things for our people, partners and communities.Working Hours :Monday- Friday role with no evening or weekend work.Skills: Customer care skills,Team working,Learner of new skills,Fast paced....Read more...
Corus is hiring an immediate position Kitchen Porter in Chertsey, Surrey.
Mon-Fri(2Pm-6Pm)
Responsibilities:
Cleanliness & Hygiene: Maintaining the kitchen at a high standard by cleaning work surfaces, floors, walls, and large equipment.
Dish & Pot Washing: Ensuring all cutlery, crockery, and cooking utensils are hygienically washed and ready for the chef brigade.
Waste Management: Regularly removing kitchen waste and recycling to designated disposal areas.
Deliveries & Storage: Unloading food deliveries and ensuring stock is stored correctly in pantries or cold rooms.
Basic Food Prep: Assisting chefs with simple tasks like peeling vegetables or basic ingredient assembly.
Regulatory Compliance: Adhering to Health & Safety, Food Hygiene, and COSHH (Control of Substances Hazardous to Health) regulations.
Food Hygene cirtificate.
If interested, Contact Madhu - 07375920222....Read more...
Kitchen Manager – San Bruno, California – Between $90k - $110kWe’re looking for a passionate and experienced Kitchen Manager for our client. The will be responsible for leading the Back-of-house team in a lively, fast-paced restaurant. If you love great food, keeping things running smoothly, and working with a fun, hardworking crew, this could be the perfect fit. We need someone who’s organized, hands-on, and ready to jump in wherever needed to keep the kitchen operating at its best.Skills and Experience:
Proven experience managing kitchen operations in a fast-paced, high volume and full-service environment.Ability to train, supervise and motivate a team to maintain a high performance.Experience with inventory management, ordering supplies, and ensuring consistent food quality and service standards.Looking for someone to start ASAP.
Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Executive Chef, High-End Restaurant GroupSalary: $115,000–$140,000 NYC, New Opening September 2026We’re partnering with a growing, well-known restaurant group to find an experienced Executive Chef to lead a high-end, high-volume steakhouse kitchen. This is a hands-on leadership role for a chef who values quality, systems, and team development.The Role
Lead all back-of-house operations and kitchen teamsDrive menu execution, food quality, and consistencyManage food & labor costs, inventory, and orderingTrain, mentor, and develop strong kitchen leadershipEnsure food safety, sanitation, and operational standards
What We’re Looking For
Extensive experience in an Executive Chef or senior kitchen leadership roleHigh-end or chef-driven restaurant experience requiredNew opening experienceStrong cost control and operational skillsConfident, professional, and hands-on leadership style
Apply now or reach out for a confidential conversation.....Read more...
Sous ChefHands-on Sous Chef role in a fast-paced, produce-led kitchen focused on live fire cooking.Job Role: Sous ChefCuisine: Live fire, seasonal, produce-drivenLocation: LondonSalary: £40,000–£50,000A leading London restaurant is seeking an experienced Sous Chef to support the Head Chef in running a high-volume, quality-focused kitchen. This Sous Chef role suits someone confident on service, strong with people management, and comfortable working with open fire and seasonal menus.The Sous Chef will be central to service delivery, team development, and maintaining standards across all sections.The Restaurant:
Modern live-fire cooking at the heart of the menuSeasonal produce with a strong focus on flavour and techniqueOpen kitchen environment with high service standardsBusy, energetic operation with a strong reputationWell-structured brigade and clear leadership team
The Ideal Sous Chef:
Proven experience as a Sous Chef or strong Senior Chef de PartieConfident running busy services and leading from the passStrong understanding of fresh, seasonal produceExperience training and motivating junior chefsOrganised, calm, and consistent under pressure
Why Apply for this Sous Chef role:
£40,000–£50,000 salary depending on experienceHigh-profile kitchen that strengthens your CVHands-on leadership role with real responsibilityCareer progression within a respected restaurant groupStructured kitchen with clear systems and support
Sound like the right move?Apply now.....Read more...
Prepare and cook dishes to agreed recipes and quality standards
Support senior chefs during service across multiple kitchen sections
Maintain excellent food hygiene, health and safety standards
Assist with food prep, stock rotation and deliveries
Help minimise waste and maintain portion control
Keep the kitchen clean, organised and safe
Work as part of a close-knit, fast-paced kitchen team
Training:
Study the Level 2 Commis Chef Apprenticeship with South Hampshire College Group
Attend college on a day-release basis
Learn on the job with guidance from experienced chefs
Complete off-the-job training, assessments and a work-based portfolio
Receive regular support from a dedicated apprenticeship trainer
Complete an end-point assessment to achieve your qualification
Training Outcome:Successful completion of the apprenticeship can lead to progression within the kitchen, including roles such as Commis Chef or Chef de Partie, and a long-term career in hospitality.Employer Description:Greens Bar & Kitchen, a home from home in the heart of Winchester.
We offer dishes created and cooked with care, using the best, locally-sourced ingredients.
From easy going brunch to hearty mains, each dish is thoughtfully prepared by our skilled chefs.
Whether you’re a fan of classic favourites or eager to try something new, our menu aims to please. Working Hours :You will work shifts between Monday to Sunday with days off factored into the week. Times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Genuine interest in food,Strong work ethic....Read more...
I’m recruiting an experienced Chef de Cuisine to lead the kitchen of a high-end, fine-dining restaurant within a luxury hotel in Budapest. This is a flagship opening and a standout opportunity for a chef with strong international exposure and a refined restaurant background to take ownership of a premium concept from day one.While the restaurant sits within a luxury hotel environment, this role is very much restaurant-led. A hotel background is not essential. High-end restaurant experience is far more important.Perks & Benefits
€5,000 gross monthly salaryLead a premium restaurant launch in BudapestLong-term career growth within an established hospitality groupHigh level of influence over menus, standards, and kitchen cultureWork within an international, quality-driven environment
Your Experience
International experience is a minimum requirementStrong background in high-end or fine-dining restaurantsExperience as Chef de Cuisine or in a senior kitchen leadership roleExposure to chef-driven or well-known restaurant groups is highly regardedSolid foundation in classic techniques, ideally with experience in refined, French-style cuisine and close FOH collaborationProven ability to build, lead, and retain strong kitchen teamsDemonstrated career stability with longer-term commitments in previous rolesFluent English required; additional languages are a bonusMust already hold the right to live and work in the EU
Your Responsibilities
Lead and manage the kitchen team, setting clear standards and expectationsOversee day-to-day culinary operations, ensuring consistency, quality, and presentationDevelop and deliver menus aligned with the restaurant’s positioning and guest profileManage food costs, suppliers, and kitchen budgetsEnsure full compliance with food safety and hygiene standardsWork closely with senior management to deliver an exceptional guest dining experience
If this sounds like your next step, contact Clay at COREcruitment: clay@corecruitment.com....Read more...
Key Responsibilities:
Assist the kitchen team with the daily preparation of the ingredients.
Maintain a clean kitchen.
Understanding and complying with EHO food safety regulations.
Prepare dishes as per the Head Chef's menu guidelines.
Work with other chefs to develop restaurant menus, including A La Carte, Specials and Bespoke Events.
Comply with all Alert 65 guidelines controlling kitchen standards. Learn to store and label foods in line with regulations.
Support team members in different sections, including hot, cold, pass and dishwashing.
Ensure kitchen admin is always up to date, such as fridge recording temperatures, etc.
Control food stock and minimise and record wastage.
Understanding all elements of the restaurant’s health and safety procedures, the ideal candidate will have a passion for using fresh ingredients and exceptional attention to detail.
What we are looking for:
Someone who is flexible and able/willing to work weekends, bank holidays and evenings as required to meet seasonal and customer needs.
Someone who can work calmly under pressure.
Someone who can quickly become familiar with industry best practices.
Someone who can quickly learn various cooking methods, ingredients, equipment and procedures.
Someone who wants to build a career in a professional kitchen.
Training:Production Chef Level 2 Apprenticeship: On-the-job training and mentoring with experienced colleagues.Training Outcome:Potential progression as a more advanced chef with the employer on successful completion of the apprenticeship.Employer Description:Since opening our first Brighton restaurant in 2006, Riddle and Finns Champagne and Oyster Bars have become established as a premier destination for lovers of seafood on the south coast. Our friendly, experienced hosts ensure you enjoy a relaxed and distinct dining experience.Working Hours :30 hours per week, minimum, including weekly attendance at college in Brighton Met. Shift work is rotated and issued by the Head Chef in advance, so you need to be prepared to work different shifts between the hours of Monday to Sunday.Skills: Interest in future career,Experience in food prep,Kitchen experience,Team player,Hardworking,Punctual,Reliable,Friendly,Smiley personality,Conscientious,Flexible,Willing to learn,Takes direction....Read more...
Are you a hands-on trade pro who's ready to step slightly "off the tools" - without losing the practical side of the job?We're a busy kitchen showroom looking for a practical, organised Project Manager / Installations Coordinator to bridge the gap between the showroom and the on-site contractors (plumbers, electricians, fitters, etc.).If you've ever been a kitchen fitter (ideal), carpenter/joiner, site supervisor, or you've run jobs on site and know how installations really work, you'll feel right at home.The roleYou'll take day-to-day job logistics off the owners' plates - keeping installs moving, solving problems quickly, and making sure customers and contractors have what they need. This is a hybrid role: part coordination/admin, part practical on-site support (light fitting/snagging and problem solving).What you'll be doing
Managing multiple kitchen installation projects from sign-off to completionCoordinating trades and schedules (fitters, plumbers, electricians, decorators, delivery teams)Being the "go-to" person for day-to-day site questions and problem solvingVisiting sites to check progress, resolve snags, and keep standards highDoing light fitting/remedial tasks where appropriate (e.g., minor adjustments, basic fixes, snagging)Ordering/reordering parts and materials, arranging deliveries, and delivering replacement parts when neededKeeping customers updated and handling issues calmly and professionallyMaintaining job notes, timelines, and basic admin (email, spreadsheets, job sheets)
Who this suitsThis is perfect for someone who:
Has worked in kitchen fitting / installations / joinery / constructionCan confidently talk to trades and understands sequencing (first fix/second fix, tiling, electrics, plumbing, finishing)Is organised enough to run schedules, chase updates, and keep jobs on trackStill enjoys being practical - and can handle minor fixes without fuss
What we're looking for (must-have)
Trades/site background (kitchen fitting experience is a big advantage)Comfortable using hand/power tools and doing minor remedial work when neededStrong coordination skills: scheduling, prioritising, chasing actions, attention to detailConfident communicator with customers and contractorsFull UK driving licence (and happy to be on the road between showroom/sites)Basic IT/admin ability (email, spreadsheets, job tracking)
Nice-to-have
Experience managing multiple installs at onceKnowledge of kitchen brands/components, worktops, appliances, and common fitting issuesExperience snagging and quality checkingPrevious role as site supervisor, installation manager, or project coordinator
What you'll get
A key role in a growing kitchen business - real ownership and influenceVariety: showroom, site visits, problem solving, coordinationA team that values practical experience and common senseSalary: £40000 (DOE) + £ allowance/bonus if applicable]Hours: [e.g., Mon-Fri, 8:00-17:00]Location: [Showroom town/area] + local site travel....Read more...
We are currently seeking a reliable Temporary Kitchen Assistant to support our client in St Asaph on a short-term basis from Monday 16th February through to Sunday 22nd February. A range of shift times are available across the week.This is a hands-on role supporting the smooth running of kitchen and dining facilities.In the Kitchen Assistant role, you will be:
Cleaning and maintaining three dining areas to a high standard Collecting, clearing and transporting dishes using trolleyWashing dishes and keeping kitchen areas tidyAdhering to hygiene and Health & Safety procedures at all times
To be considered for the Kitchen Assistant role, you will need:
Reliable and punctual with a strong work ethicComfortable with physical duties and being on your feet for long periodsFlexible to work varying shift timesPrevious catering, kitchen or cleaning experience desirableMust be able to drive due to the location
If you’re available between 16th – 22nd February and looking for temporary work, we’d love to hear from you. The role is offering a payrate of £13.45 per hour + holiday pay and is located near St. Asaph.....Read more...
The apprentice will be part of the kitchen team, learning how a professional restaurant operates day‑to‑day.
Training will combine hands‑on cooking, food preparation, and structured learning time, with responsibilities increasing as skills develop.
Typical tasks include:
Preparing ingredients, basic dishes and mise en place across different kitchen sections
Assisting chefs during service, plating dishes and maintaining high presentation standards
Learning core cooking techniques such as knife skills, sauces, stocks, grilling, frying and baking
Following food‑safety, hygiene and allergen procedures to maintain a safe working environment
Supporting general kitchen operations, including cleaning, organising equipment and managing stock rotation
Training:
The apprentice will work towards the Level 2 Commis Chef Apprenticeship, delivered through Coastland College
This includes structured off‑the‑job learning alongside practical experience in the restaurant kitchen, covering cooking methods, food preparation, nutrition, allergens, kitchen operations and professional standards
On completion, the apprentice will achieve a Commis Chef apprenticeship certifiacte, recognised across the hospitality industry and providing a strong foundation for future progression into chef de partie roles and beyond
Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Employer Description:Rise Café Bar is a modern, vibrant café‑bar located in the heart of West Bay, Dorset, set right on the water where the River Brit meets the harbour. We serve “good mood food” all day, from breakfast through to evening service, alongside craft beers, cocktails and a relaxed, welcoming atmosphere. Our location on the little island just over thebridge makes us a popular spot for locals, visitors and holidaymakers alike.
The kitchen team works across a varied menu with fresh, seasonal dishes, giving apprentices the chance to learn a wide range of skills in a busy, professional environment. As part of a growing hospitality group, we offer a supportive place to learn, develop confidence and build a long‑term career in the industry. Apprentices at Rise Café Bar become part of a friendly, motivated team that values quality, consistency and a genuine passion for great food.Working Hours :Shifts spread across 7 days depending on production needs). Plus 1 day per week at college.
Shift pattern/timings to be agreed with the employer and may be subject to change depending on events.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative....Read more...
Food Preparation & Cooking:
Assist with basic food preparation (vegetable prep, sauces, stocks, mise en place)
Support chefs in cooking dishes according to recipes and standards
Learn and practise a range of cooking methods (grilling, roasting, frying, baking, etc.)
Follow instructions from senior chefs to ensure consistent presentation
Kitchen Operations Keep workstations clean, organised, and compliant with food safety rules
Assist with stock rotation, labelling, and storage of ingredients
Use kitchen equipment safely and correctly after training
Support the team during busy service periods
Food Safety & Compliance Maintain high standards of hygiene and cleanliness at all times
Follow HACCP procedures, allergen controls, and kitchen safety regulations
Complete mandatory food safety training as part of the apprenticeship
Learning & Development:
Attend scheduled apprenticeship training sessions and complete coursework
Work alongside experienced chefs to learn classical and contemporary techniques
Develop understanding of menu planning, costing, and dietary requirements
Apply new skills in a real working kitchen environment
Training:
Attendance at Milton Keynes College
Support from the employer for your learning, development and personal growth
Training Outcome:Upon successful completion of the apprenticeship, candidates may progress into:
Demi Chef de Partie
Chef de Partie
Specialist roles (pastry, bakery, butchery)
Further apprenticeships (e.g., Level 3 Chef de Partie or Level 4 Senior Chef)
Employer Description:The Paper Mill is a modern pub and restaurant on the banks of the Union Canal. Serving fresh food and real ales, the pub also hosts a number of events throughout the year - making it a fun but busy environment.Working Hours :To be discussed at interview.Skills: Drive to succeed,Good communicator,Excellent team player,Enjoy fast‑paced kitchen,Focused on detail,Passionate about cooking,Reliable & trustworthy....Read more...
Executive Chef, High-End Restaurant GroupSalary: $115,000–$130,000 Boston, MAWe’re partnering with a growing, well-known restaurant group to find an experienced Executive Chef to lead a high-end, high-volume steakhouse kitchen. This is a hands-on leadership role for a chef who values quality, systems, and team development.The Role
Lead all back-of-house operations and kitchen teamsDrive menu execution, food quality, and consistencyManage food & labor costs, inventory, and orderingTrain, mentor, and develop strong kitchen leadershipEnsure food safety, sanitation, and operational standards
What We’re Looking For
Extensive experience in an Executive Chef or senior kitchen leadership roleHigh-end or chef-driven restaurant experience requiredNew opening experience a plus!Strong cost control and operational skillsConfident, professional, and hands-on leadership style
Why Join
Major growth ahead - multiple new openings planned this yearCompetitive salary + bonus potentialJoin a group known for strong systems, culture, and brand recognition
Apply now or reach out for a confidential conversation.....Read more...
Culinary Manager – Concord, NH – Up to $75kWe are working with a popular neighborhood spot known for its warm atmosphere and fresh, italian-inspired dishes. They’re now looking for a Culinary Manager to lead the kitchen team, support daily operations, and contribute to the continued growth and consistency of the culinary program.Skills and Experience:
Previous experience in a culinary leadership role, ideally in a high-volume, full-service kitchenConfident with day-to-day back-of-house operations, including prep, execution, scheduling, and team supervisionStrong focus on kitchen culture—fostering a positive, collaborative, and high-energy environmentSkilled in training, coaching, and developing kitchen staff to maintain consistency and efficiencyPro with food costs, inventory, and BOH budgets to support overall business performance
If you are keen to discuss the details further, please apply today or send your cv to Cassidy at COREcruitment dot comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Sous Chef – British Brasserie – Chelsea£41,000 + circa £6,000 troncA calm, well-run kitchen serving a busy, lunch-led British brasserie with strong local trade, offering a Brasserie style menu with British and wider European influence’s. The restaurant can do 200 covers and is operating at 2 rosettesThe role
Support the Head Chef with day-to-day kitchen operationsRun service with confidence, especially lunch serviceLead sections during busy periods with consistencyTrain and support junior chefs on shiftMaintain food safety, hygiene, and kitchen organisationSupport breakfast, afternoon tea, and light room service
The offer
Salary £43,000Tronc circa £6,00045 hours per week5 days per week29 days holiday including bank holidays
The background
Sous Chef or strong Junior Sous ready to step upSolid brasserie or restaurant experienceExposure to hotel or mixed-service kitchensComfortable in high-volume lunch environmentsCalm, organised, and disciplined on service
This role suits a Sous Chef who enjoys running service properly in a focused, professional kitchen.Apply now to discuss the role in confidence.....Read more...
