Job Title: Senior Sous Chef – Luxury Island Restaurant Location: Vlieland, Netherlands Salary: €2,500 – €4,000 gross per annum We are looking for a Senior Sous Chef to join a high-end destination restaurant located on one of the Netherlands’ most prestigious islands. The restaurant is consistently ranked among the top dining experiences in the country and is known for its refined, French-inspired cuisine with a strong focus on seasonal ingredients, premium fish and meat dishes, and elevated comfort food.The operation runs in a strong seasonal rhythm, with peak service from Easter through September, serving a high-volume international and Dutch clientele in a fast-paced environment.Responsibilities
Support the Executive Chef in daily kitchen operations and leadershipEnsure consistent execution of dishes to the highest quality standardsOversee and train kitchen brigades during service and prepMaintain structure, discipline, and efficiency within the kitchenContribute to menu development and seasonal changesUphold strict hygiene, safety, and operational standardsAssist in cost control, stock management, and waste reductionLead by example during high-pressure, high-volume servicesEnsure smooth coordination between all kitchen sections
Ideal Candidate
Proven experience in high-level or fine dining kitchen environmentsStrong leadership skills with a hands-on approachCalm, structured, and highly reliable under pressurePassionate about quality, consistency, and seasonal cuisineAble to adapt to a seasonal, island-based lifestyle and paceStrong team player with excellent communication skillsUnderstanding of or willingness to adapt to Dutch hospitality culturePrevious experience in high-volume operations is a strong plusBased in or willing to relocate to the islandProficient in Dutch is a must
What we offer
Accommodation available on the islandCompetitive salary + seasonal tipsOpportunity to work in a top-ranked restaurant in the NetherlandsStrong, stable, and professional kitchen teamImmediate start available
Job Title: Senior Sous Chef – Luxury Island RestaurantLocation: Vlieland, NetherlandsSalary: €2,500 – €4,000 gross per annumAre you interested?If you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment ....Read more...
Junior Sous Chef – Luxury Events & Catering – London – £40,000 + Paid OvertimeWe’re recruiting a Junior Sous Chef to join a premium events and luxury catering business delivering high-end food across some of London’s most prestigious venues.This is a brilliant opportunity for a strong events chef looking to step into a senior kitchen role within a well-structured, food-led operation.The Offer
£40,000 salaryPaid overtimeAdditional earnings during busy events periodsPredominantly Monday to FridayLate-night taxis provided when neededExcellent work–life balance for the sectorHigh-profile London events and venuesStrong senior team and development opportunities
The Operation
Luxury events and premium catering business.Mix of production kitchen and live events.High-end corporate, private and VIP events.Fast-paced but organised kitchen environment.Strong reputation within the London events market.
The Food
Fine-dining level event catering.High-end canapés and bowl food.Plated dinners and premium hospitality.Fresh, seasonal ingredients.Modern British and European menus.
The Role
Support the Head Chef and Senior Sous Chef daily.Run sections within prep kitchen and live events.Lead junior chefs during busy services.Support canapé events, seated dinners and hospitality.Maintain excellent food presentation and consistency.Help manage kitchen organisation and prep.Work calmly during high-volume events.
About You
Current Junior Sous Chef or strong CDP ready to step up.Must have luxury events or premium catering experience.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...
In this role, you will have the opportunity to learn and grow with our organisation, assisting in food preparation, cooking, and presentation.
Food Preparation: Prepare, cook & plate dishes to specific standard.
Kitchen Hygiene: Maintain excellent standards of personal and kitchen cleanliness, following food safety and health and safety regulations.
Stock & Waste: Assist with stock rotation and control, helping to reduce food waste.
Dietary Needs: Adapt dishes to meet specific dietary, religious, and allergenic requirements.
Documentation: Accurately record food temperatures and maintain required kitchen paperwork.
Training Outcome:To progress on to L3 Production Chef.Employer Description:The Cross Keys Inn is a glorious country pub based in Whitechapel, near Beacon Fell. Serving local food and hosting functions alike.Working Hours :7 Days - Rota Basis. Days and shifts TBC.Skills: Communication skills,Attention to detail,Team working,Creative,Initiative....Read more...
Chef de Cuisine Atlanta, GA | $70,000–$90,000We are partnering with a highly respected, chef-driven restaurant group in Atlanta to identify a Chef de Cuisine for one of its flagship, Michelin-recognized concepts. This is a hands-on leadership role for a chef who thrives on structure, precision, and daily excellence in execution.The Chef de Cuisine will serve as the operational backbone of the kitchen, working closely with the Executive Chef to ensure the vision of the cuisine is delivered consistently, night after night. This role requires a chef who values discipline, systems, and team development as much as creativity.What You’ll Be Responsible For
Owning the day-to-day kitchen operation, from prep through service and closeDriving consistency, organization, and efficiency across all stations and production areasUpholding exacting standards for technique, product handling, cleanliness, and presentationBuilding and maintaining recipe documentation, prep systems, pars, and SOPsSupporting ordering, inventory management, cost control, and waste reductionSetting the tone culturally and professionally as a leader in the kitchen
What We’re Looking For
Proven experience in fine-dining, Michelin-starred, or Michelin-caliber kitchensStrong foundation in classical technique with modern executionA systems-oriented chef who brings structure and clarity to kitchen operationsCalm, confident leadership style with high standardsStrong communication skills and a collaborative approach
....Read more...
Head Chef – Up to $80k – Langley, BCWe’re partnering with a leading premium casual dining brand in Canada to help find a Head Chef for one of their high-performing locations. This role will oversee back-of-house operations, lead and develop the kitchen team, and ensure consistent execution of high-quality, guest-focused dishes. It’s a great opportunity for a hands-on culinary leader who thrives in a fast-paced environment and is passionate about team development and operational excellence.Head Chef requirements:
Proven experience in a high-volume kitchen, preferably in premium casual or upscale diningMust have experience in a Head Chef, Executive Chef, or equivalent BOH management levelStrong leadership skills with the ability to motivate and develop a fast-paced culinary teamEnergetic, hands-on presence in the kitchenSolid understanding of kitchen operations, inventory control, food safety, and labor managementExcellent communication and organizational skills, with a focus on teamwork and guest satisfaction
If you are keen to discuss the details further, please apply today or send your cv to CassidyDue 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...
Assist with food preparation across all kitchen sections
Support senior chefs during service
Maintain high standards of hygiene, cleanliness, and food safety
Learn and follow recipes, preparation techniques, and presentation standards
Help with stock rotation, deliveries, and correct storage procedures
Contribute to the smooth running of the kitchen during events and service periods
Demonstrate a positive attitude and willingness to learn
Training:
Commis Chef Level 2 Apprenticeship Standard
One day per week at Middlesbrough College (Tuesday)
On‑the‑job training delivered by experienced chefs at Danby Castle
Development of core culinary skills and knowledge
Training Outcome:Successful completion of the apprenticeship may lead to:
A permanent role within the kitchen team
Progression to higher‑level culinary training
Opportunities to develop within a unique and historic venue
Employer Description:Danby Castle is a historic wedding and events venue with a strong reputation for quality food and exceptional service. Our kitchen team is passionate about fresh, seasonal ingredients and delivering memorable dining experiences.Working Hours :• Typical shifts: Thursday to Sunday, 9:00am–5:00pm
• Days and hours may vary and will be discussed at interview
• Flexibility is essential to meet the needs of the business, including events and seasonal demandsSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working....Read more...
Sous ChefCompensation
Salary: $80,000 – $85,000Benefits: Health, Dental, Vision & Life Insurance, 401(k), Paid Time Off, Commuter Benefits, Dining Discounts
Job DetailsI am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands-on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.Key Responsibilities
Support senior culinary leadership in all aspects of kitchen operationsContribute to menu development, recipe creation, and seasonal innovationOversee food quality, presentation, and consistency across all stationsMonitor food costing, product specifications, and supplier qualityMaintain strict sanitation, food safety, and temperature control standardsSupervise mise en place, station setup, and daily prep executionTrain, mentor, and motivate line cooks and junior team membersEnsure an organized, clean, and professional open-kitchen environmentConduct quality checks and enforce kitchen systems and structureAssist with service coordination and pre-service lineupsSupport inventory control and proper product rotation
Required Experience & Qualifications
Culinary degree or formal apprenticeship preferredMinimum 2 years in a supervisory role within a luxury restaurant or hotelStrong background in Italian cuisine highly preferredProven ability to lead, coach, and develop kitchen teamsStrong organizational and time management skillsHigh attention to detail and quality standardsComfortable working in a fast-paced, high-expectation environmentFlexible schedule including evenings, weekends, and holidaysPhysically able to stand for extended periods and lift up to 30 lbsFood safety certification required (NYC Food Handlers certification preferred)
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Senior Sous Chef - Production Kitchen & Multi-Site - London - £48,000 + BonusWe’re recruiting a Senior Sous Chef to join a high-profile London operation delivering fresh food across multiple large-scale, premium sites.This role sits within a central production kitchen, supporting a diverse offer including cafés, restaurants, retail and events across two of London’s cultural destinations.The Offer
Up to £48,000 salary10% performance bonus47.5-hour contractDaytime hours – approx. 6:30am to 4:30pmStaff food and uniform providedPension schemeCycle-to-work scheme
The Operation
Large-scale central production kitchen (CPU).Supporting two high-volume, high-profile London sites.Broad offer across cafés, restaurants, retail and events.Structured, fast-paced and highly organised environment.Team of 10 chefs, with 5–6 on shift daily.Occasional evening events (1–2 per month).
The Food
Fresh, seasonal and consistently delivered at scale.High-volume deli-style offer including premium sandwiches, salads and hot food.Strong focus on batch cooking, consistency and presentation.600–800 sandwiches produced daily.60–80kg of chef-led salads and composed dishes prepared each day.Daily soup production with rotating seasonal menus.Food designed for multi-site delivery without compromising quality.
The Role
Support and lead the day-to-day running of the kitchen.Drive structure, prep and morning production output.Manage and organise a team within a high-volume environment.Maintain consistency and standards across large-scale production.Oversee rotas, kitchen admin and food management systems.Ensure full compliance across allergens, due diligence and COSHH.
About You
Experience within a CPU, contract catering or large-scale events environment.Confident working with high-volume, batch production.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...
Senior Sous Chef - Production Kitchen & Multi-Site - London - £48,000 + BonusWe’re recruiting a Senior Sous Chef to join a high-profile London operation delivering fresh food across multiple large-scale, premium sites.This role sits within a central production kitchen, supporting a diverse offer including cafés, restaurants, retail and events across two of London’s cultural destinations.The Offer
Up to £48,000 salary10% performance bonus47.5-hour contractDaytime hours – approx. 6:30am to 4:30pmStaff food and uniform providedPension schemeCycle-to-work scheme
The Operation
Large-scale central production kitchen (CPU).Supporting two high-volume, high-profile London sites.Broad offer across cafés, restaurants, retail and events.Structured, fast-paced and highly organised environment.Team of 10 chefs, with 5–6 on shift daily.Occasional evening events (1–2 per month).
The Food
Fresh, seasonal and consistently delivered at scale.High-volume deli-style offer including premium sandwiches, salads and hot food.Strong focus on batch cooking, consistency and presentation.600–800 sandwiches produced daily.60–80kg of chef-led salads and composed dishes prepared each day.Daily soup production with rotating seasonal menus.Food designed for multi-site delivery without compromising quality.
The Role
Support and lead the day-to-day running of the kitchen.Drive structure, prep and morning production output.Manage and organise a team within a high-volume environment.Maintain consistency and standards across large-scale production.Oversee rotas, kitchen admin and food management systems.Ensure full compliance across allergens, due diligence and COSHH.
About You
Experience within a CPU, contract catering or large-scale events environment.Confident working with high-volume, batch production.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...
Kitchen Manager – San Jose, CA – $90,000 - $110,000A well-established, high-volume restaurant group is seeking an experienced Kitchen Manager to lead back-of-house operations at one of its busy San Jose locations. This is a hands-on leadership role for someone who thrives in fast-paced kitchens, builds strong teams, and understands how to balance operational excellence with a great guest experience.The ideal candidate has experience managing high-volume restaurant kitchens, leading teams from the line, and maintaining strong systems around food quality, labor, prep, and cleanliness. This opportunity is ideal for a driven culinary leader looking to grow within a respected hospitality group known for its energetic atmosphere and strong culture.Responsibilities:
Oversee all day-to-day BOH operations in a high-volume restaurant environmentLead, coach, and develop kitchen teams to maintain consistency, speed, and qualityManage scheduling, labor controls, inventory, ordering, and food cost performanceEnsure all food safety, sanitation, and health department standards are consistently metMaintain prep systems, pars, and operational organization across all shiftsPartner closely with FOH leadership to drive service standards and guest satisfaction
Requirements:
3+ years of Kitchen Manager, Executive Sous Chef, or BOH leadership experienceExperience in high-volume casual dining or polished casual restaurant environmentsStrong understanding of food cost, labor management, and inventory systemsProven leadership ability managing teams in fast-paced kitchens
If you’re interested in learning more about this opportunity, please apply today.....Read more...
Kitchen Manager – Pleasant Hill, CA – $90,000 - $110,000A well-established, high-volume restaurant group is seeking an experienced Kitchen Manager to lead back-of-house operations at one of its busy Pleasant Hill locations. This is a hands-on leadership role for someone who thrives in fast-paced kitchens, builds strong teams, and understands how to balance operational excellence with a great guest experience.The ideal candidate has experience managing high-volume restaurant kitchens, leading teams from the line, and maintaining strong systems around food quality, labor, prep, and cleanliness. This opportunity is ideal for a driven culinary leader looking to grow within a respected hospitality group known for its energetic atmosphere and strong culture.Responsibilities:
Oversee all day-to-day BOH operations in a high-volume restaurant environmentLead, coach, and develop kitchen teams to maintain consistency, speed, and qualityManage scheduling, labor controls, inventory, ordering, and food cost performanceEnsure all food safety, sanitation, and health department standards are consistently metMaintain prep systems, pars, and operational organization across all shiftsPartner closely with FOH leadership to drive service standards and guest satisfaction
Requirements:
3+ years of Kitchen Manager, Executive Sous Chef, or BOH leadership experienceExperience in high-volume casual dining or polished casual restaurant environmentsStrong understanding of food cost, labor management, and inventory systemsProven leadership ability managing teams in fast-paced kitchens
If you’re interested in learning more about this opportunity, please apply today.....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...
Sous Chef – Miami, FL – $70K–$85KWe are hiring a Sous Chef for a well-established, high-energy French concept known for its strong culinary identity and fast-paced service. This role is ideal for a hands-on leader who thrives in busy kitchens and is passionate about developing teams while maintaining high standards of execution.Key Responsibilities:
Support the Executive Chef in overseeing all kitchen operationsLead, train, and develop BOH team members to maintain high performanceEnsure consistency in food quality, presentation, and executionManage inventory, ordering, and food cost controlsMaintain health, safety, and sanitation standards
Qualifications:
3+ years of Sous Chef or senior kitchen leadership experienceBackground in high-volume, upscale or fine dining environmentsStrong leadership and team development skillsSolid understanding of cost controls and kitchen systemsPassion for French cuisine and high-quality ingredients
....Read more...
Head Chef – New Busy Gastro Pub
Location: Kent Salary: up to 45k OTE 55,000 Role: Head Chef Style: English gastro pub menu, breakfast and all-day diningWe are looking for a Head Chef to lead the kitchen at a newly opened, high-volume gastro pub in Kent.The site has only been open for around three months and is already delivering around £30,000 per week in food sales. It is positioned on a busy high street and benefits from strong passing trade, regular local guests, and all-day dining.The pub is open for breakfast, lunch, and dinner, so this role needs a Head Chef who understands pace, structure, and consistency across different day parts.The kitchen team is already in place, with around 11 chefs, so this is a great opportunity for someone who can step into a strong operation, build structure, and lead from the front.The menu is English-led, with quality pub classics, seasonal specials, and dishes designed for volume without losing standards.What you will be doing:
Leading a busy all-day gastro pub kitchenManaging breakfast, lunch, dinner, and high-volume weekend servicesKeeping standards consistent across a large kitchen teamManaging GP, labour, ordering, stock, and wasteTraining, developing, and motivating around 11 chefsWorking closely with the General Manager and senior leadership teamSupporting menu development and operational improvementsMaintaining strong hygiene, health and safety, and compliance standards
What we are looking for:
Experience as a Head Chef, Kitchen Manager, or strong Senior Sous Chef in a busy gastro pub, branded pub, or high-volume restaurantStrong volume experienceExperience managing a good-sized kitchen teamGood understanding of breakfast and all-day diningCommercial awareness around GP, labour, stock, and wasteA hands-on chef who brings structure and consistencySomeone calm, organised, and confident leading busy services
This is a brilliant opportunity for a Head Chef who wants to take on a newly opened gastro pub in Kent that is already trading strongly, with a good-sized kitchen team, strong weekly food sales, and room to keep growing the food offer.Apply today or get in touch to find out more.....Read more...
Assist chefs with preparing ingredients such as vegetables, meats, herbs and spices
Learn to cook and present a variety of traditional and modern Indian dishes
Support the team during busy food service periods
Help prepare sauces, marinades and spice blends
Maintain high standards of food safety, hygiene and cleanliness in the kitchen
Assist with receiving, checking and storing deliveries
Help monitor stock levels and follow stock rotation procedures
Keep kitchen workstations clean, organised and ready for service
Work closely with the kitchen team to ensure food is prepared and served on time
Training:
Complete the Level 2 Commis Chef Apprenticeship Standard (12–15 months)
Gain hands-on kitchen experience at Dhol Indian Restaurant under the supervision of experienced chefs
Attend Southampton College on a day-release basis for off-the-job training
Build a portfolio of evidence demonstrating your skills and knowledge
Receive regular support and progress reviews from a Professional Trainer
Complete an end-point assessment at the end of the programme
Training Outcome:Upon successful completion, the apprentice may have the opportunity to become a permanent member of the kitchen team and continue developing their culinary skills within a professional restaurant environment.Employer Description:Dhol Indian Restaurant is a vibrant restaurant based in Southampton, inspired by the rich culinary traditions of the Indian subcontinent. Led by Chef Abdul, the restaurant brings together authentic flavours, aromatic spices and modern cooking techniques to create dishes that celebrate Indian culture and hospitality.
The name “Dhol” comes from the traditional double-headed drum that is often heard at celebrations across India. Just as the rhythm of the Dhol brings people together, the restaurant aims to create a warm and welcoming space where guests can share great food and memorable experiences.
At Dhol, food is rooted in tradition but presented with a modern touch. The team focuses on quality ingredients, bold flavours and creating a dining experience built around community, celebration and the joy of sharing food.Working Hours :Varied shift pattern covering times below:
Monday, 5:00pm - 10:30pm.
Tuesday, 5:00pm - 10:30pm.
Wednesday, 5:00pm - 10:30pm.
Thursday, 5:00pm - 10:30pm.
Friday, 12:00pm - 3:00pm, 5:00pm - 11:00pm.
Saturday, 12:00pm - 3:00pm, 5:00pm - 11:00pm.
Sunday, 12:00pm - 3:00pm, 5:00pm - 10:30pm.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Passionate about cooking....Read more...
Job Title: Head Chef - Nikkei CuisineLocation: Mallorca, SpainSalary: €3100 – € 3300 gross per month +accommodationASAP StartFor our client, a luxury hotel in Mallorca, we are looking for a Head Chef specialized in Nikkei cuisine to join the kitchen team.Key Responsibilities:
Oversee daily kitchen operations in a high-end Nikkei cuisine restaurant, ensuring smooth service and outstanding dish quality.Prepare and supervise food production, including sushi, with a focus on precision and consistency.Efficiently manage inventory, ordering, and food costs.Maintain strict adherence to hygiene, cleanliness, and food safety standards.Lead and support the kitchen team, fostering a collaborative and well-organized work environment.
Qualifications & Skills:
Proven experience leading kitchen operations in a luxury or high-end hospitality setting.Strong culinary skills, with expertise in Japanese-Peruvian fusioncuisine (Nikkei) and in delivering high-quality dishes, including sushi, consistently.Experience in inventory management, procurement, and cost control.Comprehensive knowledge of food safety, hygiene, and industry standards.Excellent leadership and communication skills, with the ability to motivate and manage a team effectively.Fluency in Spanish and English.
What we offer:
Opportunities for professional growth, training, and career advancement within a prestigious hospitality group.AccommodationMeals during working daysGym accessPotential participation in a seasonal relocation program, offering opportunities to work at other luxury properties.
Job Title: Head Chef - Nikkei CuisineLocation: Mallorca, SpainSalary: €3100 – € 3300 gross per month +accommodationASAP Start....Read more...
Duties will include:
Help set up the kitchen
Gather and organise ingredients for the day’s menu
Clean and sanitise workstations and equipment
Prepare basic items (chopping vegetables, peeling potatoes, etc.)
Support chefs in preparing and cooking dishes
Follow recipes and instructions precisely
Measure ingredients accurately
Plate and garnish dishes under supervision
Wash dishes, utensils, and kitchen tools
Keep work areas tidy and organised
Dispose of food waste properly
Sanitise surfaces regularly
Check inventory and inform chefs of low supplies
Assist in receiving and storing deliveries
Rotate stock (first in, first out) to ensure freshness
Observe and learn different cooking techniques
Ask questions and seek feedback from senior chefs
Practice basic knife skills and food preparation
Communicate effectively with kitchen staff
Help other team members as needed
Follow all safety and hygiene standards
Assist in cleaning and shutting down the kitchen
Store leftover ingredients properly
Prepare items needed for the next day
Training:
Commis Chef Level 2 Apprenticeship Standard
Training Outcome:
On completion of the Commis Chef Level 2 apprenticeship the apprentice will have the opportunity to embark onto a Level 3 apprenticeship to further their skills development through internal training programmes
Employer Description:We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.Working Hours :Shifts to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Team working,Creative,Non judgemental,Patience....Read more...
Preparing ingredients for service, including chopping, weighing, and portioning food
Assisting chefs with basic cooking and food preparation tasks
Helping to plate and present dishes to the hotel’s standards
Maintaining high standards of cleanliness and kitchen hygiene
Following food safety, health, and safety procedures at all times
Safely using kitchen equipment and utensils
Supporting stock rotation, deliveries, and storage of ingredients
Working as part of a busy kitchen team during service periods
Learning different kitchen sections and cooking techniques
Developing professional culinary skills under the guidance of the senior chefs
Training:
The successful candidate will undertake the Level 2 Commis Chef apprenticeship
Unlike many apprenticeships, you will complete all your learning at the hotel supported by HTP Apprenticeship College
Training Outcome:
The Anglesey Hotel is keen to support apprentices with their progression
Upon successful completion you will likely have the opportunity to enrol onto the Level 3 Chef de Partie apprenticeship
Employer Description:The Anglesey Hotel is a historic and welcoming hotel located in the heart of Alverstoke, Gosport, offering comfortable accommodation, quality dining, and exceptional customer service to both local residents and visitors alike. With a strong reputation for freshly prepared food, friendly hospitality, and a relaxed atmosphere, the hotel combines traditional charm with a modern approach to hospitality. The restaurant and events spaces host everything from casual dining and afternoon teas to weddings, celebrations, and business events, creating a fast-paced and rewarding environment for the team. They are passionate about developing talent and providing opportunities for individuals looking to build a successful career within the hospitality industry.Working Hours :You will work 5 out of 7 days including weekends. Rotas will change weekly and shifts cover breakfast, lunch and dinner.Skills: Communication skills,Attention to detail,Presentation skills,Team working,Creative,Initiative....Read more...
Canapé Sous Chef - Events - Surrey - £35,000 to £40,000We’re recruiting a Canapé Sous Chef to join a high-end events and hospitality operation delivering premium catering across some of the South-East and London’s most prestigious venues. The role is predominantly Monday to Friday (around 80% of the time), based within a professional production kitchen in Surrey, while also supporting the training and development of aspiring event chefs within the wider team.This is a brilliant opportunity for a strong Canapé Sous Chef to work within a structured, professional kitchen environment focused on refined canapé production, corporate events and high-quality hospitality food.The Offer
£35,000 - £40,000 salary DOE39-hour contractPredominantly Monday to Friday operationOvertime paid for evening eventsTOIL provided for weekend shifts28 days holiday + bank holidaysCompany pension schemeFree meals on dutyChef uniform + non-slip shoes providedStrong work–life balance vs restaurants
The Operation
Premium London events & hospitality operation.Production kitchen supporting multiple London venues.Corporate events, canapés & high-end hospitality.Multi-site event catering across prestigious venues.Structured and highly organised kitchen environment.Combination of production kitchen + on-site event.Supportive and team-focused culture.
The Food
High-end canapé and bowl food production.Modern British & seasonal menus.Refined, detail-driven presentation.Premium corporate hospitality & luxury events.Fresh, creative and ingredient-led food.Fast-paced production with consistency essential.
The Role
Lead canapé preparation and event food production.Manage multiple event orders simultaneously.Support and mentor junior chefs within the team.Help train and develop aspiring event chefs.Maintain exceptional food quality and consistency.Assist with stock control, ordering and wastage.Input into menu development and seasonal ideas.
About You
You must have experience within events or premium hospitality catering.Strong canapé and high-volume events experience required.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...
Executive Chef Manager – Independent School – North-West London – £50,000 – Term Time OnlyWe’re recruiting an Executive Chef Manager to lead the catering operation within a highly regarded independent day school in North-West London.This is a fantastic opportunity for a senior, hands-on Executive Chef Manager who can confidently lead a busy education catering operation while still being happy to step into chef whites and support the kitchen when needed.The client is looking for a polished, organised and commercially aware leader with a strong culinary background, excellent people management skills and the ability to build strong relationships across the school.The Offer
£50,000 basic salary.Term time only contract.Independent school environment with high standards.Monday to Friday structure during term time.Long-term development opportunity.Well-supported kitchen team.
The Operation
Busy independent day school.Approximately 800 students on site daily.Strong focus on fresh food, hospitality and events.High standards across food quality and presentation.Mix of student dining, staff catering and hospitality.Client-facing environment with high expectations.Working alongside an established Head Chef.
The Food
Fresh, seasonal food prepared daily.Premium independent school catering offer.Strong hospitality and events operation.Modern, healthy and well-balanced menus.High-quality presentation standards throughout.Food-led environment with excellent attention to detail.
The Role
Lead the full catering operation on a day-to-day basis.Manage the kitchen, front of house and wider catering team.Build strong relationships with the school and client.Oversee hospitality and events across the site.Support and develop the kitchen brigade.Maintain high food quality and presentation standards.Manage budgets, GP and labour controls.Drive organisation, standards and consistency throughout the operation.Remain hands-on within the kitchen when required.Ensure all compliance, H&S and due diligence is maintained.
About You
Proven Chef Manager or senior education catering experience.Strong culinary background is essential.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...
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 Functional Skills,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...
Professional Chef with an interest in modern, sustainable and health focused food research, development and commercial delivery required to join a UK Culinary Operations team in food preparation training.
Requirements
Chef experience in a professional kitchen.
Flexibility to travel, training courses and activities take place across the UK.
Attend and support culinary competitions, representing the organisation where required.
A Senior Culinary Level 4 desirable but not essential
recipe development, R and D kitchen, and corporate catering knowledge.
Plant forward, seasonal, and sustainable menu principles understanding.
Experience supporting events, tastings, or culinary demonstrations.
Responsibilities
Deliver apprentice training content, career development paths to strengthen practical skills and masterclasses supporting companywide culinary excellence.....Read more...
Cafe Chef - Brambles of InverarayAward-winning cafe & hotel | Full-time | Inveraray, ArgyllThis Isn’t Fine Dining. It’s Better.At Brambles, we’ve won awards not because we do fancy. We’ve won them because we do simple food brilliantly.Burgers. Fish and chips. Open sandwiches. Homemade cakes and puddings. The kind of food people actually want to eat - cooked fresh to order, every single time, and presented so well it makes people stop and take a photo before they even pick up a fork.We’re looking for a Cafe Chef who gets that. Someone who takes real pride in making a burger taste exactly right, who plates a slice of cake like it matters, and who can hold it all together when the cafe is packed and the tickets are flying.Let’s Be Honest About the PaceThis is a fast kitchen. Genuinely fast.Everything is cooked and prepared fresh to order. When we’re busy, we’re really busy, and you’ll need to read a ticket, understand it, and execute it quickly without cutting corners on quality or presentation.We’ve had chefs who couldn’t handle it. It wasn’t a skills issue - it was a pace issue. They were talented in the kitchen but not built for the rhythm of a high-volume café service.So we’re being upfront: if you’re more comfortable working methodically at a gentle pace, this probably isn’t the right fit. There’s no shame in that - it’s just not what this role needs.If, on the other hand, you thrive on a busy service, find satisfaction in clear systems and consistent results, and love the challenge of a full cafe rather than a quiet pass - read on.What a Typical Day Looks LikeYou’ll be prepping and running service in our busy café kitchen. The menu is focused and unfussy - our food is honest, hearty, and made with quality local produce.On a good day (and there are a lot of them), you’ll be:
Working a high-volume breakfasth and lunch service, cooking everything fresh to orderKeeping the kitchen clean, organised, and moving at pacePlating food to Brambles brand standards - simple, generous, and genuinely appealingWorking alongside a small, tight-knit team who care about what they produceHelping with prep at the start and end of service
The menu doesn’t change constantly, which means you get good at what we do - and you own it.What We’re Actually Looking ForThe most important thing is not a long list of technical qualifications. We care far more about who you are and how you work.You’re the right person if:
You love making simple food taste genuinely great - seasoning, timing, and care matter to youYou move quickly, stay calm under pressure, and can prioritise without being toldYou read a ticket and execute, without needing things explained twiceYou care how food looks when it leaves the pass - even when it’s busyYou take pride in consistency, not just creativityYou’ve worked in a fast, high-volume kitchen before and actually enjoyed it
You’re probably not the right person if you’re looking for a creative fine dining environment, want to redesign menus weekly, or prefer a quieter, more considered kitchen pace. That’s a valid preference - it’s just not us.What Brambles OffersBrambles is an award-winning cafe and hotel at the heart of Inveraray - one of Scotland’s most beautiful small towns on the shores of Loch Fyne. We’ve grown steadily for over 20 years because we’ve always cared about the details: quality food, a warm welcome, and a team that takes real pride in what they do.We offer:
Competitive pay, commensurate with experienceA supportive, tight-knit team environmentA kitchen that runs properly - well-equipped, well-stocked, and led by people who know the businessConsistent shifts within a business that has real stability and a strong reputationThe chance to be part of something that genuinely means something to locals and visitors alikeShare of tipsAccommodation
We’re not a chain. We’re not a franchise. We’re a real, independent, award-winning local business - and the people who work here are the reason we keep winning.How to ApplyIf this sounds like your kind of kitchen, we’d love to hear from you. ....Read more...
Title: Executive Chef Location: NYC Package: $120,000 – $125,000 + Benefits, PTO, 401K, BonusAbout the Role We are working on behalf of a leading lifestyle hospitality group seeking a dynamic Executive Chef to lead culinary operations within a high-profile, multi-outlet venue. This is a key leadership role focused on delivering exceptional dining experiences across restaurant, lounge, and event spaces.Key Responsibilities
Lead all day-to-day kitchen operations across multiple outlets and eventsDevelop and execute creative, high-quality menus aligned with brand standardsOversee large-scale and high-profile catering/eventsBuild, train, and mentor a high-performing culinary teamManage food costs, labor, inventory, and overall kitchen financialsMaintain exceptional standards in food quality, presentation, and hygiene
What We’re Looking For
3–5+ years in senior culinary leadership rolesStrong background in high-volume, events, or luxury hospitality environmentsProven team leadership and people development skillsSolid understanding of cost control, operations, and kitchen managementHands-on, driven, and detail-oriented leadership style
....Read more...
DRIVER & GENERAL ASSISTANT - KITCHEN REFURBISHMENT – THATCHAM/NEWBURY – FULL TIME- £14.50 PER HOURDriver & General Assistant required for our client who are the UK’s leading and award-winning Kitchen makeover company. Our client specialises in renovating existing kitchens instead of replacing, typically saving customers 50% of the cost of replacement.Due to their continued growth and success, they are now recruiting for a Full Time Driver & General Assistant to work from their Thatcham/Newbury, branch.If you have a Full Driving Licence, are confident and with great attention to detail then this could be the role for you!THE ROLE
As a Driver & General Assistant you will be doing various roles within and for the showroomYou will be mainly delivering stock to site as well as collectingYou will be loading the van as well as unloading deliveries to the storeCarrying out general duties around the showroom as required e.g. stock take, ensuring stock room and showroom are tidyCarrying out “odd jobs”You may also be required to go to customer premises to adjust kitchen doors and cabinets if requiredDriving materials and equipment to customer jobsCollecting materials and sundries from wholesalersCollecting and disposing of waste from kitchen fits completedAssisting fitter with fits e.g., lifting worktops, preparing doors with hinges and handles etc…Cleaning customer kitchens post fit (dust, waste removal etc)Working in the storage/warehouseHelping within the showroom if requiredFull Time permanent role8am to 4pm, Monday to FridayThis role does involve some heavy liftingYou will be working from the Thatcham/Newbury Branch
THE PERSON
The successful Driver & General assistant will ideally have similar experienceYou MUST be able to drive, have a clean licence and confident to drive a long wheel base vanIdeally you will be handy with a screwdriver and basic toolsPhysically able to carry heavy itemsYou will need to be flexible and able to work within the showroom opening hoursLive within a commutable distance to the Thatcham/Newbury Branch
THE PACKAGE
£14.50 Per Hour28 days holiday (Inc. Statutory days) pro rataPension SchemeStaff DiscountsFull Time, Permanent role
Follow us on twitter @ awconsultingltdIn respect to the above role(s), Anderson Wright Consulting Ltd operates as an Employment AgencyDRIVER & GENERAL ASSISTANT - KITCHEN REFURBISHMENT – THATCHAM/NEWBURY – FULL TIME- £14.50 PER HOUR....Read more...
