EXECUTIVE HEAD CHEF | LUXURY COUNTRY HOUSE HOTEL | COTSWOLDS£70,000 + TRONC We are working with a beautiful country house hotel in the Cotswolds on the appointment of an Executive Head Chef to lead the culinary operation and help shape its next chapter.This is a senior appointment for someone with a strong pedigree, a polished approach and the commercial understanding to take ownership of both the kitchen and the numbers behind it.THE ROLEThe hotel currently operates with an English and French-influenced food offering, with a focus on quality produce, seasonality and well-executed dishes rather than unnecessary complexity.The successful chef will have the opportunity to develop this further and bring their own ideas to the operation.There is a clear commercial focus to the role, with opportunities to grow lunch trade, launch a new afternoon tea offering and continue developing the dinner operation.You will work closely with the wider management team and will be expected to understand the balance between creativity, guest experience and profitability.THE BRIGADEYou will lead an established kitchen team of approx 15 and PastryWHAT WE ARE LOOKING FOR• Polished, professional and well presented• From a strong culinary background with good pedigree• Commercially minded and confident with figures• Comfortable managing GP, labour and kitchen budgets• Engaged and switched on• Able to give and receive feedback• A strong leader who can develop and motivate a brigade• Creative, but understands that food does not need to be overcomplicated• Comfortable working closely with senior management• Passionate about quality, seasonality and consistencyTHE OPPORTUNITYThis is an opportunity for someone who wants to have a genuine influence on the direction of a food operation.The hotel is going through an important period of development, with plans to grow its food and beverage offering.The immediate priorities include:• Launching a new afternoon tea• Driving and developing lunch revenue• Continuing to build the dinner operation• Developing the hotel's wider food identity• Maintaining high standards across the kitchen• Ensuring the operation remains commercially strongThis is not a role where you will simply be expected to follow an established menu.The successful chef will have a voice, be encouraged to bring ideas and will play an important part in shaping the future of the operation.SALARY & BENEFITS£70,000 salary plus TroncRelocation assistance availableTemporary hotel accommodation can be provided for someone relocatingNo sponsorshipLOCATIONCotswoldsIf you are an experienced Head Chef or Executive Sous Chef with a strong background, commercial understanding and the personality to lead from the front, we would be keen to speak with you.....Read more...
Area Executive Chef - Premium London Pub Group - London 65k plus bonusA multi-site Area Chef role leading around 10 fresh, food-led kitchens for one of London's leading independent pub groups.An award-winning London pub, bar and restaurant group is looking for an Group Chef to lead food across a portfolio of around 10 sites. The group operates more than 50 individual pubs, bars and restaurants across the capital, each with its own character, and has won national awards as both a managed pub company and a food-led pub company.This is a senior, hands-on Area Executive Chef/Group Chef/Operations Chef style role working alongside the Operations Team. The Area Executive Chef will set the standard for fresh seasonal food, drive kitchen profitability and develop the next generation of Head Chefs, within a business that continues to grow with new openings on the way.The Area Executive Chef role
Lead food standards, consistency and quality across around 10 London pubs, bars and restaurants.Work closely with Area Managers and the Operations Team on sales, GP and labour targets.Recruit, coach and develop Head Chefs and kitchen teams, building strong succession.Champion fresh seasonal produce and support menu development across the area.Drive food cost, stock control and margin through clear systems and regular kitchen reviews.Maintain uncompromising food safety, health and safety and allergen standards.Support new openings, refurbishments and the launch of new menus.
About you
Currently an Area Chef, Operations Chef or multi-site Executive Chef in a food-led hospitality business.Strong background in fresh, seasonal cooking within quality pubs, bars or restaurants.A people-first leader who spots talent and builds loyal, engaged kitchen teams.Commercially sharp with confident use of GP, labour and stock reporting.Detail-focused on standards, compliance and consistency across multiple sites.Authentic, collaborative and creative, with a drive to keep improving.
The package
65k package (basic salary and tronc combined).Bonus reviewed bi-annually, linked to sales growth across the area.28 days holiday plus a birthday off, enhanced maternity and paternity leave.Company pension, death in service cover and early wage access.Discounts across the group, cycle to work scheme, regular incentives and socials.
If you are an Area Executive Chef or Area Chef with multi-site, fresh food pub or restaurant experience and want to lead around 10 kitchens in a growing London group, send your CV to stuartcampbell at COREcruitment dot com today.....Read more...
Sous Chef - Premium British Restaurant - City of London 45-50kAn award-winning, produce-led British kitchen on the edge of the City is looking for a hands-on Sous Chef to drive a menu that changes every day.The role
The Sous Chef will lead the brigade alongside the Head Chef across a busy seven-day operationDeliver a daily changing menu built around seasonal British produce, wild food and some of the best suppliers in the UKHands-on with butchery, braising, curing and classic British cooking, from snacks and small plates to aged steaksRun the kitchen in the Head Chef's absence, covering ordering, stock, rotas and food costTrain and develop CDPs and junior chefs, keeping standards consistent on every coverOwn food safety, allergen control and kitchen compliance
About you
An established Sous Chef, or a strong Junior Sous Chef ready to step up, from quality British, gastro or premium restaurant kitchensConfident with seasonal butchery and whole cuts; game experience a real plusA calm, organised Sous Chef who leads from the front during busy servicesCommercially aware, with a good grip on GP, waste and labourStable career history and full flexibility across a seven-day rota
The package
45-50k total packageSous Chef role within a respected, well-established London restaurant group with progression across its sitesA daily changing menu that keeps the cooking creative and seasonal
If you are a Sous Chef with quality British restaurant experience and want to cook top seasonal produce on a menu that changes every day, send your CV to:Olly at COREcruitment dot com today.....Read more...
Head Chef 50-55k + Bonus A fantastic opportunity for a Head Chef to join a premium British restaurant in West London, part of a growing group, with a focus on British produce and small platesThe Role This is a high-volume, fast-paced operation with a focus on British produce. The successful candidate will be responsible for all kitchen operations, team management, menu development, and driving the restaurant towards its full potential. This role would suit a Head Chef with experience in a premium, quality-led environment who enjoys leading and developing chefs.The Restaurant
Part of a growing group with support from Head of Food.Beautiful design and setting.Focus on British produce – small plates, afternoon tea, English sparkling wine.Events and private dining.High-volume, fast-paced services.
The Head Chef Role
Lead and manage the kitchen team of 12-15 chefs.Drive consistency, food quality, and service standards.Manage ordering, stock control, food safety, and compliance.Coach, train, and develop young chefs.Knowledge of stems and SOPs.Work closely with the Head of Food and wider group on operational delivery.Contribute to menu development where input is welcome.Manage kitchen financials including GP, labour, and wastage.
The Ideal Head Chef
Proven experience as a Head Chef in a premium, quality-led restaurant.Strong leadership and people management skills.Knowledge of systems and SOPs.High-volume, fast-paced background.Commercially aware with good financial acumen.Passion for British produce and seasonality.Calm, organised, and thrives in a fast-paced environment.
How to Apply If you are a Head Chef with premium British cuisine experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
Junior Sous Chef up to 47kJnr Sous Chef – Premium Casual Group 44 - 47k Join a growing group of premium casual restaurants in central London – fresh food, small plates, and a culture that genuinely cares about its people.We are partnering with a successful restaurant group on the search for a Junior Sous Chef ready to step up. With 3 successful sites and more on the way, this is a fantastic opportunity to develop your leadership skills with clear progression.The Restaurant:
Premium casual dining – elevated food, small plates, sharing concepts160-200 covers on weekends45-hour contract, breaks between servicesKitchen set-up: charcoal grill, flatbread ovensBrigade of 15-20 chefs per siteAll fresh food prepared on site
The Junior Sous Chef Role:
Support the sous chef in leading the kitchen teamStep up and run the kitchen in the sous chef's absenceManage ordering, stock control, rotas, and food safety45-hour weekHelp develop the brigade, including CDPsGenuine pathway to your first sous chef role
The Ideal Candidate:
Strong Junior Sous Chef ready for the next stepBackground in premium casual, high-volume, fresh-food environmentsComfortable with small plates and sharing conceptsA leader who values culture, inclusivity, and mental wellbeingAmbitious and ready to grow with the business
Why Apply?
Salary: £44 - 47kTraining: 3 months structuredProgression: Clear path to Sous Chef with ongoing supportGrowth: New site opening this year – genuine progression opportunitiesCulture: Supportive, inclusive, modern working environment
Ready to take the next step? Send your CV to Olly at COREcruitment dot com....Read more...
Senior Sous Chef 50-60k Premium Italian Restaurant A fantastic opportunity for a Senior Sous Chef to join a renowned Italian-inspired restaurant in East London, with a focus on whole-animal butchery, hand-rolled pasta, and wood-fired cooking.The Role We are seeking a Senior Sous Chef to join the team at a renowned Italian-inspired restaurant in Shoreditch. This is a high-volume, quality-led operation with a focus on people and process – not super creativity. The successful candidate will support the Head Chef in leading a brigade of 30 chefs, managing service lunch and dinner, and delivering exceptional food quality and consistency.The Restaurant
Nose-to-tail Italian-inspired restaurantHigh volume quality services.Brigade of 30 chefs.All fish butchered in-house, pasta made in-house, cheese made in-house.
The Senior Sous Chef Role
Support the Head Chef in leading the kitchen team of 30 chefs.Drive consistency, food quality, and service standards.Manage ordering, stock control, food safety, and compliance.Train, mentor, and develop the kitchen team.Step up and run the kitchen in the Head Chef's absence.Work closely with the Head Chef on operational delivery.
The Ideal Senior Sous Chef
Proven experience as a Senior Sous Chef in a high-volume, quality-led restaurant.Italian cuisine experience is highly desirable – product or process focused.Strong leadership and people management skills.Calm, organised, and thrives in a fast-paced environment.Commercially aware with good financial acumen.Available for an immediate start
How to Apply If you are a Senior Sous Chef with high-volume, quality-led experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
Salary: £60,000 + Excellent Benefits Location: Central London Hours: 40 hours | 5 days out of 7 | Approx. 1 weekend per monthAre you a Head Chef who loves exceptional food, but equally enjoys developing the chefs around you?I'm recruiting a Head Chef for a prestigious Central London venue with a fantastic independent, in-house catering operation.This is a brilliant opportunity for someone who loves fine dining, seasonal British produce and bespoke VIP events, but also wants to be hands-on, mentor their Sous Chefs and give the team real creative freedom.Salary & Benefits
£60,000 salary30+ days annual leave, including seasonal closures12% employer-funded pensionPrivate medical insurancePaid overtime / TOILFree meals on dutyExcellent internal progression
The Operation
Fine dining banqueting and bespoke VIP dinnersIntimate private dining for 10 through to banquets for 300Larger outdoor events for up to 500 guestsSeasonal menus, fresh ingredients and a strong focus on provenanceEstablished in-house kitchen team with excellent facilities
The Role
Lead the banqueting kitchen and deliver exceptional VIP eventsWork alongside the chefs during service and busy periodsMentor and develop Sous Chefs, encouraging internal progressionGive chefs ownership of bespoke menus, tastings and client presentationsCreate exciting seasonal menus and maintain excellent food standardsSupport the Executive Chef with kitchen operations and commercial performance
About You
Head Chef or experienced Senior Sous Chef from fine dining, luxury hotels or premium banquetingA hands-on leader who is happy to put their chef whites onGenuinely passionate about coaching and developing peopleCreative, confident with VIP clients and knowledgeable about food provenanceOrganised, approachable and comfortable managing events of different sizes
Typical shifts are 8am–4pm or 1pm–10pm, with weekend duties shared across the team.If you love beautiful food, developing talented chefs and being part of an independent-feeling operation, I'd love to tell you more.....Read more...
Salary: £25,000 per annum Location: Bristol, BS9 Hours: Monday–Friday | 7:30am–2:30pm | 32.5 hours Contract: 39 weeks per year | Term-time onlyLove cooking fresh food but want your evenings, weekends and school holidays back?I'm recruiting a Chef Manager for a welcoming primary school in Bristol, offering a fantastic opportunity to take ownership of a school kitchen while enjoying a brilliant work-life balance.Whether you're looking to get into education catering, have a family, want more time for another job or your hobbies, or simply love the idea of making sure children are eating the best possible food, this could be a brilliant opportunity for you.Salary & Benefits
£25,000 annual salaryMonday–Friday, finishing at 2:30pmSchool holidays offNo evenings or weekendsFree meals on duty and uniformRetail discounts and staff incentivesTraining, qualifications and career progression
The Operation
Established primary school catering operationFresh, nutritious daily mealsFriendly kitchen teamTerm-time service with a structured daytime routine
The Role
Take ownership of the daily kitchen operationPrepare fresh, appealing meals for pupilsLead and support your catering teamManage ordering, stock, food costs and wasteMaintain food safety and allergen standardsBuild positive relationships with the school
About You
Chef Manager, Cook Manager or experienced chef ready for a new sectorSchool catering experience beneficial, but not essentialConfident preparing fresh food and managing a teamOrganised, approachable and happy to get stuck inPassionate about providing children with great food
An enhanced DBS and relevant safeguarding checks will be required.If you're ready for a change of pace, want more time outside work and would love a role where your cooking makes a difference every day, I'd love to hear from you.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Sous Chef - Premium Gastropub - West London £45,000-£50,000 plus tronc Circa £10,000A Sous Chef role in a busy, food-led West London gastropub cooking seasonal food from scratch, with tronc taking the package to 50-60k.A respected West London pub operator is looking for a Sous Chef to join a food-led gastropub kitchen. The pub runs a bar, a restaurant and private dining, serving 50 to 150 covers a day and building to busy weekends.The food is seasonal and produce-led with a European influence, cooked from scratch using top-quality suppliers. The Sous Chef will join a brigade of eight to ten chefs, with four to five on each service. There are two Sous Chef positions available, so both established Sous Chefs and strong Junior Sous Chefs ready to step up are encouraged to apply.The Sous Chef role
Support the Head Chef in running a kitchen of eight to ten chefs.Run the pass and lead services of up to 150 covers.Cook seasonal, European-influenced dishes from scratch.Help develop menus, specials and private dining and events menus.Deliver a busy Sunday lunch service.Train and develop junior chefs.Manage ordering, stock, food safety and kitchen standards.
About you
A Sous Chef or strong Junior Sous Chef from a quality gastropub or fresh-food restaurant.Confident cooking seasonal European and modern British food.Calm and organised on a busy pass.Good butchery and fish skills.A positive leader who brings a team with them.Ambitious to grow within a respected pub business.
The package
45-50k basic salary for the Sous Chef.Tronc on top, estimated at 5-10k a year.Top-quality produce and suppliers.Progression within a growing, food-led operator.Interview process to be confirmed.
If you are a Sous Chef with a fresh-food gastropub or restaurant background and want to cook seasonal European food in a top West London pub, send your CV to stuartcampbell at COREcruitment dot com today.....Read more...
Senior Sous Chef 47-52k A fantastic opportunity for a Senior Sous Chef to join a well-respected restaurant group in Central London, with genuine progression opportunities and high-volume, quality-led fresh food.The Role This high-profile role involves supporting the Head Chef in managing a brigade of 15-20 chefs in a 200-cover restaurant. The focus is on execution, team leadership, and operational delivery. This role would suit a Senior Sous Chef from a high-volume, branded restaurant background looking for progression within an established group.The Restaurant
Part of a well-respected group with multiple Central London sites.High-volume, fresh food, quality-led operation.Open kitchen.7 days a week – breakfast, lunch and dinner.Food-led site.Multiple menus – feasting, set menus, events, canapé, brunch.
The Senior Sous Chef Role
Support the Head Chef in leading the kitchen team across all sections.Ensure consistent execution of a high-quality, seasonal menu.Manage ordering, stock control, food safety, and compliance.Drive team development, training, and performance.Step up and run the kitchen in the Head Chef's absence.
The Ideal Senior Sous Chef
Proven experience as a Senior Sous Chef in a high-volume, branded restaurant environment.Strong leadership and people management skills.Ability to follow and execute recipes to a high standard.Commercial awareness with cost control and labour management.Calm, organised, and thrives in a fast-paced environment.Strong cultural fit with the brand's values and work-life balance ethos.Strong branded, quality fresh-food background.
Why Apply
Join a well-respected group with multiple Central London sites.Salary of £47,000 – £52,000 per year.Opportunity for progression within a growing group.Open on location – the priority is finding the right person and then matching them to the site that suits them best.Work with a respected brand with a strong culture.Excellent work-life balance.
How to Apply If you are a Senior Sous Chef with high-volume, branded experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
An excellent new job opportunity has arisen for a talented Head Chef to work in an exceptional nursing home based in the Knutsford, Cheshire area. You will be working for one of UK’s leading health care providers
This nursing home provides a range of care services, including: nursing care, dementia care, residential care, respite care, end of life care, and convalescence care
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.50 per hour and the annual salary is £34,320 per annum. This exciting position is a permanent full time role working 40 hours a week on days. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV....Read more...
An excellent new job opportunity has arisen for a talented Head Chef to work in an exceptional nursing home based in the Knutsford, Cheshire area. You will be working for one of UK’s leading health care providers
This nursing home provides a range of care services, including: nursing care, dementia care, residential care, respite care, end of life care, and convalescence care
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.50 per hour and the annual salary is £34,320 per annum. This exciting position is a permanent full time role working 40 hours a week on days. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Sous Chef $55,000–$60,000 + Bonus & BenefitsCalgary, ABWe’re looking for a passionate Senior Sous Chef to work and assist with leading a high-energy, high-volume kitchen with a very recognizable Candian Brand. This is perfect for someone ready for their next big move and a long-term career path with serious growth potential.What You’ll Do
Has helped run the show in the kitchen; oversee operations, lead the team, and make every plate count.Develop, coach, and inspire team to bring out their best every shift.Keep things tight behind the scenes assisting with inventory, food cost, scheduling, and quality.Bring new ideas to the table with seasonal menus and creative specials.Uphold top standards for food safety, consistency, and guest satisfaction.
What You Bring
Proven experience as a Sous Chef, ideally within corporate restaurantsExperience in high-volume, full-service restaurantsStrong leadership skills and a love for building great teamsFinancial know-how and sharp attention to detail.
If you’re an ambitious chef ready to lead, grow, and make your mark with a top-tier brand - this is the move for you.....Read more...
Job Title: Operations Manager – Luxury Care Home Salary: Up to £70,000 Location: LondonMy client is looking for an experienced Operations Manager to join a luxury care home in London. This is a hands-on leadership role overseeing the full guest journey across Front of House, Food & Beverage, Kitchen and Housekeeping. You’ll be responsible for maintaining exceptional service standards, developing teams and ensuring the operation runs seamlessly behind the scenes.What You’ll Do
Lead day-to-day operations across F&B, Front of House, Kitchen and HousekeepingDrive exceptional guest experience and luxury service standardsLead, coach and develop a high-performing teamOversee both front and back of house operations, ensuring strong communication between departmentsManage staffing, service delivery, standards and operational performanceDrive continuous improvement across the operationWork closely with senior leadership to deliver commercial and operational objectivesEnsure excellent compliance, hygiene, health & safety and operational standards
What You’ll Bring
Proven experience as an Operations Manager or senior hospitality leaderStrong background in luxury hotels, private members clubs or high-end hospitalityExperience overseeing both FOH and BOH operationsMust have kitchen management experienceExcellent understanding of F&B, service and guest experienceA confident, hands-on leader who leads from the frontExceptional attention to detail and high standardsStrong commercial awareness and organisational skillsCalm, polished and confident when operating in a demanding environment
Company benefits
Competitive salaryPrivate healthcareCompany pension
If you are keen to discuss the details further, please apply today or send your cv to ed@Corecruitment.comGet social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment ....Read more...
General Manager – Award-Winning Gastropub - £50,000 + Bonus - BuckinghamshireWe’re looking for an exceptional General Manager to take the reins of one of Buckinghamshire’s most exciting food-led pubs.This is a seriously impressive operation where the food is at the heart of everything. Think outstanding seasonal British cooking, fantastic local produce, an open kitchen, a brilliant wine offering and the standards of a top restaurant – while still retaining the warmth and personality of a great pub.The venue has built an excellent reputation nationally, with recognition from some of the biggest names in the industry, including the Michelin Guide.We’re looking for a GM who:
Comes from a high-quality, food-led pub or restaurant backgroundIs genuinely passionate about food, wine and brilliant hospitalityLoves being on the floor and leading from the frontCan recruit, develop and retain a strong teamIs commercially sharp across P&L, labour, GP and budgetsCan work closely with the Head Chef to create a seamless FOH and kitchen operationUnderstands how to maintain exceptionally high standards without losing the relaxed feel of a great pub
This would be perfect for an experienced GM from a quality gastropub, Michelin Bib Gourmand, 2 AA Rosette or similarly respected restaurant environment.ü £50,000 + Bonusü Buckinghamshireü Award-winning food-led operationü Fantastic opportunity to lead a genuinely special pub....Read more...
Job Title: Chef de Partie PastryWe have a fantastic opportunity to work directly within an independent chef/patron who is an incredibly talented mentor. Together with his phenomenal Head Chef, they have over a decade’s worth of experience in Michelin Restaurants. They have put their heads together to create a unique Mediterranean restaurant creating cutting edge dishes. The restaurant oozes style and elegance. Every fixture/furniture within the restaurant, bar and private dining room are hand-picked, creating a unique dining experience their guests.Chef de Partie Pastry benefits:
£42,000 - £45,000 per annum4 day week – comprised of 3 doubles and 1 single shiftMediterranean cuisine – Lunch and Dinner operation (small menu – weekly changing)Professional team of 25 chefs across main kitchen and pastryLondon Bridge – 5 minute walkAveraging 100 covers for lunch and 150+ for dinner
Chef de Partie Pastry Requirements
A passionate, reliable, and highly competent Chef de Partie Pastry who thrives in a busy section and consistently produces exceptional, award‑winning desserts within a small, close‑knit team.A pastry chef with a solid technical foundation, supported by training and experience gained in reputable, well‑regarded kitchens.A candidate with a stable and progressive employment history, demonstrating commitment and a desire to grow within a long‑term role.A clear and confident communicator who takes instruction well, collaborates effectively with colleagues, and contributes positively to the overall kitchen environment.....Read more...
Executive Chef Location: Stockholm, SwedenSalary: €70,000Languages: Swedish and English requiredAn exciting opportunity has arisen for an experienced Executive Chef to lead the culinary operation of a large scale hospitality business in Stockholm.This role is ideal for a creative and commercially minded chef who enjoys leading large teams, developing innovative food concepts, and delivering exceptional dining experiences in a fast-paced environment.The Role
Lead the overall culinary strategy and kitchen operationDevelop seasonal menus and innovative food conceptsInspire, coach, and develop a high-performing kitchen teamMaintain exceptional standards of food quality, presentation, and hygieneManage food costs, budgets, and supplier relationshipsDrive operational efficiency and continuous improvementWork closely with senior leadership to enhance the overall guest experience
About You
Previous experience as an Executive Chef or Head Chef within a large hospitality operationStrong leadership and people management skillsCommercially minded with experience managing food costs and budgetsPassionate about innovation, quality, and delivering memorable guest experiencesComfortable operating in a fast-paced, high-volume environmentFluent Swedish and English
What's on Offer
€70,000 annual salaryA senior leadership position with real influenceThe opportunity to shape the culinary direction of a well-established hospitality businessLong-term career opportunities within an international organisation
....Read more...
Job Title: Head ChefOur client is developing an exciting new premium restaurant concept, bringing together exceptional Japanese and Chinese-inspired cuisine within a vibrant and contemporary dining environment. The operation will focus on outstanding ingredients, technical cooking and theatrical presentation, with the successful Head Chef playing a major role in shaping the final menu and culinary direction.This represents an excellent opportunity for an accomplished chef to become involved ahead of opening and genuinely influence the development of a prestigious new restaurant.Head Chef benefits:• £80,000 to £90,000 per annum• Approx. £8,000 additional tronc• Prestigious new restaurant opening• Temporary accommodation available for the first 3 to 6 months• Premium Japanese & Chinese-inspired cuisine• Sushi, sashimi, robata, premium seafood & Wagyu• Open kitchen & chef counter elements• Predominantly dinner-led operation• Expected 5-day operating week• Opportunity to shape the menu & culinary direction• Significant involvement throughout the pre-opening period• Excellent long-term opportunity within an established hospitality businessHead Chef requirements:• An accomplished Head Chef with strong Japanese and/or Chinese culinary expertise.• Previous experience within recognised premium restaurants or luxury hospitality operations.• Strong knowledge of Japanese or Chinese ingredients and cooking techniques, with experience across sushi, robata or premium Asian cuisine particularly desirable.• A creative and commercially minded chef capable of helping develop a new restaurant concept.• A confident leader who can recruit, develop and inspire a high-performing kitchen brigade.....Read more...
Job Title: Restaurant ManagerOur client is developing an exciting new premium restaurant concept combining exceptional food, outstanding hospitality and a vibrant dining experience. The restaurant will have a strong Japanese and Chinese influence, alongside open kitchen elements, counter dining, private dining and a premium beverage offering.They are seeking a charismatic Restaurant Manager who can become the face of the operation, creating an engaging atmosphere while delivering exceptional levels of service.Restaurant Manager benefits:• £55,000 to £60,000 per annum• Prestigious new restaurant opening• Temporary accommodation available for the first 3 to 6 months• Premium Japanese & Chinese-inspired concept• Predominantly dinner-led operation• Expected 5-day operating week• Vibrant, quality-focused dining environment• Open kitchen & chef counter elements• Private dining & premium beverage offering• Opportunity to join during the pre-opening phase• Excellent career opportunity within an established hospitality businessRestaurant Manager requirements:• A charismatic and engaging Restaurant Manager who can naturally become the face of the operation.• Previous management experience within premium Japanese, Chinese or high-end Asian restaurants would be highly advantageous.• Experience within luxury or premium hospitality environments is particularly desirable.• A hands-on manager with excellent guest engagement, leadership and organisational skills.• Someone who understands how to combine exceptional service standards with a lively and energetic restaurant atmosphere.....Read more...
Bring Your Japanese Culinary Expertise to the TableAre you a highly skilled Japanese culinary professional with a passion for exceptional food, menu innovation and culinary excellence?We are seeking an experienced Japanese Sous Chef to join our client culinary operations in Colindale, London. This is an exciting opportunity for a talented chef with outstanding Japanese cuisine knowledge, strong leadership skills and the ability to communicate confidently in Japanese and English (Must speak and read Japanese fluently).In this role, you will play a key part in developing and delivering high-quality menus, presenting culinary concepts to clients and ensuring consistently excellent food standards within a dynamic, high-volume catering environment.What Youll Be DoingLead and support daily kitchen operations, ensuring exceptional food quality, consistency and presentation.Develop, refine and execute authentic Japanese menus and speciality dishes.Prepare and deliver menu presentations, tastings and culinary demonstrations for clients and stakeholders.Communicate menu concepts, ingredients, preparation methods and culinary techniques fluently in Japanese.Oversee food production, portion control, recipe specifications and presentation standards.Lead, coach and develop kitchen teams, promoting a positive and high-performing working environment.Collaborate with culinary and operational teams to introduce new menus, improve processes and deliver outstanding customer experiences.Maintain the highest standards of food safety, hygiene and HACCP compliance.What They are Looking ForProven experience as a Sous Chef, Head Chef or in a comparable senior culinary position.Strong expertise in Japanese cuisine, ingredients, cooking techniques and culinary presentation.Fluent in spoken and written Japanese — essential for menu development, client communication and menu presentations.Excellent communication and presentation skills, with the confidence to engage with clients and stakeholders.Demonstrable experience leading, training and developing kitchen teams.Strong understanding of food safety, hygiene and HACCP standards.The ability to work effectively in a fast-paced, high-volume food production environment.A passion for culinary excellence, innovation and consistently high standards.Experience in airline catering or other large-scale catering operations would be advantageous.Whats on Offer?Competitive basic salary25 days annual leave plus 8 UK bank holidaysPrivate healthcare — single cover40-hour working weekFull-time, permanent opportunityThe opportunity to showcase your Japanese culinary expertise in a professional and innovative environmentImportant Right-to-Work InformationPlease note that visa sponsorship is not available for this position. Applicants must already have the right to work in the UK for this role.Interested?If you are an accomplished Japanese chef who combines culinary expertise with excellent communication and leadership skills, we would love to hear from you.Apply today to take the next step in your culinary career.Salary Starting: £50,000 per annumWorking Hours: 40 hours per weekContract: Full-time, permanent....Read more...
Job title: Chef de CuisineLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space On behalf of our client — a prestigious, internationally recognized resort in Cyprus — we are seeking an exceptional Chef de Cuisine to lead the culinary operation of one of the island's finest hospitality destinations. Key responsibilities:
Run the day-to-day culinary operations across all the resort's dining venuesLead, train, and develop a large kitchen team, creating a positive and performance-focused cultureManage the full operational and administrative side of the kitchen: food and labour cost control, supplier relations, stock management, budgeting, recruitment, and rosteringWork together on menu development, culinary innovation, and seasonal concepts that showcase fresh, local Mediterranean produceEnsure full compliance with HACCP and all hygiene, health, and safety regulations throughout the kitchensUphold exceptional standards of presentation, consistency, and guest satisfaction across every service and outletPlay an active role in department head meetings and cross-departmental collaboration
Key requirements:
Solid background as Chef de Cuisine, Executive Chef, or Executive Sous Chef within a luxury 4* or 5* hotel or resortAt least 4–5 years of substantial culinary leadership experience, including full administrative and financial accountabilityCulinary Arts degree or a qualification in Hospitality/Catering managementGenuine passion for and deep knowledge of Mediterranean cuisine, techniques, and local seasonal produceProven expertise in both high-volume buffet and banqueting operations as well as refined à la carte and fine dining serviceStrong commercial and financial skills, with a demonstrated ability to hit food and labour cost targetsA meticulous, structured, and disciplined approach to kitchen management and HACCP standardsA motivating leader with excellent communication skills, emotional intelligence, and the ability to build strong teamsFluent English; Greek language skills are a significant advantageEU passport or valid EU Work Permit required
Job title: Chef de CuisineLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space In case your experience and skills match with the requirements above, we would like to receive your application. For any further details, please send an email to luizas@corecruitment.com....Read more...
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space On behalf of our client — a prestigious, internationally recognized resort in Cyprus — we are seeking an exceptional Chef de Cuisine to lead the culinary operation of one of the island's finest hospitality destinations. Key responsibilities:
Run the day-to-day culinary operations across all the resort's dining venuesLead, train, and develop a large kitchen team, creating a positive and performance-focused cultureManage the full operational and administrative side of the kitchen: food and labour cost control, supplier relations, stock management, budgeting, recruitment, and rosteringWork together on menu development, culinary innovation, and seasonal concepts that showcase fresh, local Mediterranean produceEnsure full compliance with HACCP and all hygiene, health, and safety regulations throughout the kitchensUphold exceptional standards of presentation, consistency, and guest satisfaction across every service and outletPlay an active role in department head meetings and cross-departmental collaboration
Key requirements:
Solid background as Chef de Cuisine, Executive Chef, or Executive Sous Chef within a luxury 4* or 5* hotel or resortAt least 4–5 years of substantial culinary leadership experience, including full administrative and financial accountabilityCulinary Arts degree or a qualification in Hospitality/Catering managementGenuine passion for and deep knowledge of Mediterranean cuisine, techniques, and local seasonal produceProven expertise in both high-volume buffet and banqueting operations as well as refined à la carte and fine dining serviceStrong commercial and financial skills, with a demonstrated ability to hit food and labour cost targetsA meticulous, structured, and disciplined approach to kitchen management and HACCP standardsA motivating leader with excellent communication skills, emotional intelligence, and the ability to build strong teamsFluent English; Greek language skills are a significant advantageEU passport or valid EU Work Permit required
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space In case your experience and skills match with the requirements above, we would like to receive your application. For any further details, please send an email to luizas@corecruitment.com....Read more...
& Fine Dining – Central LondonSalary: £60,000 + Exceptional Benefits Location: Central London Hours: 40 hours per week | 5 days out of 7 | Just one weekend per monthImagine leading a kitchen in one of London's beautiful historic Livery Halls, creating exceptional food for prestigious dinners, private celebrations and spectacular events.I'm recruiting a Head Chef for a stunning, historic venue in Central London, where centuries of heritage meet modern, creative fine dining.The kitchens are huge, exceptionally well maintained and beautifully organised, with an established brigade, a fantastic working culture and a real emphasis on developing chefs from within.This is somewhere you can take pride in your food, your team and the environment you work in.Salary & Benefits
£60,000 salary30+ days annual leave, including seasonal closures12% employer-funded pensionPrivate medical insurancePaid overtime / TOILFree meals on dutyExcellent internal progression and developmentSupportive, well-established kitchen culture
The Operation
Beautiful historic venue with impressive event spaces.Fine dining, seasonal banqueting and bespoke VIP menus.Intimate dinners through to grand banquets for 300 guests.Larger events accommodating up to 500.Spacious, immaculate and exceptionally well-equipped kitchens.Independent, in-house catering operation.
The Role
Lead the banqueting kitchen and deliver exceptional events.Create beautiful seasonal menus using outstanding ingredients.Work hands-on alongside your chefs during service.Mentor and develop Sous Chefs, supporting internal progression.Encourage your team to create and present their own menu ideas.Oversee VIP dinners, tastings and bespoke dining experiences.Maintain excellent culinary and operational standards.
About You
Experienced Head Chef or strong Senior Sous Chef.Background in fine dining, luxury hotels or premium banqueting.Passionate about seasonal produce, provenance and presentation.A natural leader who genuinely enjoys developing people.Happy to put your chef whites on and get involved.Creative, organised and confident delivering high-end events.
Typical shifts are 8am–4pm or 1pm–10pm, with approximately one weekend per month shared across the team.If you're looking for more than just another Head Chef job, this is a rare opportunity to work in a truly special setting, with exceptional benefits, fantastic kitchens and a team that genuinely cares about its people.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Guest Chef Residency - Live-Fire Pop-Up - Manchester - Profit Share + Fee & ExposureA one-month headline residency for a Guest Chef to put their name to a premium-casual live-fire kitchen in Manchester, with a full team behind them.The RoleA rare opportunity for an established or rising Guest Chef to headline a limited-season outdoor dining series in Manchester. Each month, one Guest Chef creates a menu built around charcoal grills and open fire, then hands it to a strong in-house brigade to deliver. The season runs from mid-November to May, with one Guest Chef residency per month.The Operation
Premium-casual outdoor restaurant on a large site, 60-80 coversWednesday to Sunday service, with multiple sittings at weekendsKitchen built for live-fire cooking: charcoal grills and open fire, plus fryer and flat-topEstablished operator with existing Manchester sites, suppliers and central supportIn-house Head Chef and Chefs de Partie to run the menu day to dayOpening and closing events to bookend the season, with marketing and social content throughout
The Guest Chef Role
Create a live-fire menu at a premium-casual price pointSet up the kitchen, recipes, systems and standards at the start of the residencyTrain the in-house team so the food lands properly when the Guest Chef is not on the passThree to four visits across the month, ideally cooking one or two services a weekSupport press, photography, filming and social content around the residencyNo relocation and no investment required, with the option to bring members of your own team
The Ideal Guest Chef
A recognised or emerging name with a following, through a restaurant, TV, cookbooks, press or social mediaStrong in live-fire, grill, barbecue or produce-led cookingPremium-casual or modern restaurant backgroundNew to the Manchester market, whether from London, other UK regions or abroadComfortable trusting and leading an existing teamCommercially minded and open to a profit-share modelDeveloping a new concept, or keen to test a menu before a future opening
The Package
Profit share on the residency month plus a paid fee for time on site, with full figures shared by the operatorTravel and accommodation support availableA low-risk platform to test a concept in front of a new audienceMarketing, PR and social exposure in one of the UK's busiest food citiesLimited slots: one Guest Chef per month, with residencies available from November into spring 2027Potential involvement in a future permanent live-fire restaurant project
If you are a Guest Chef with a live-fire or premium-casual following and want a month in the spotlight in Manchester, send your CV or a short note on your concept to Olly at COREcruitment dot com today.....Read more...
Job Title: Junior Sous ChefWe are offering an excellent opportunity for a career-driven Junior Sous Chef to join a new Mediterranean restaurant led by an independent chef-patron and his outstanding Head Chef, who together bring over a decade of Michelin-level experience.This is a high-performance kitchen: fast-paced, challenging, and uncompromising in its standards. Working alongside a professional brigade of 25 chefs, you will be expected to give your best every day. The hours are long — but with a 4-day working week and exceptional mentorship, the rewards for your career development are significant.Junior Sous Chef Benefits:
£52,000 per annum4-day working week – long, focused shifts with three days off to rechargeMediterranean-inspired menu, evolving weeklyLunch & dinner service (small, refined menu)London Bridge locationAverage of 100 covers for lunch and 150+ for dinner
Junior Sous Chef Requirements:
A resilient, ambitious, and highly motivated Junior Sous Chef with a background in reputable kitchensStrong leadership skills: confident running sections, mentoring junior chefs, and maintaining high standards under pressureA collaborative team player with excellent communication skillsSomeone committed to building a long-term career in a demanding but rewarding kitchen
This is a rare chance to work in an environment that will challenge you daily while giving you the tools and experience to progress your career at the highest level.....Read more...
