CSCS Labourer / Kitchen Offloader with Driving Licence
£110 per day (CIS – paid gross, paid direct by client)
25p per mile paid after the first 30 miles
Must hold a valid CSCS Card
Must have a full UK driving licence
Must live in a TN postcode or 10 miles from it
Role:Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and travelling to sites.
Please contact Mike - 07774 687 680 if you are available. ....Read more...
Food & Beverage Director | Luxury All-Inclusive Resort | Albania | €3,800 Net + Bonus + Full BoardI’m searching for an experienced Food & Beverage Director to lead a large, luxury all-inclusive resort operation in Albania. This is a newly created role, designed to elevate quality, structure, and consistency across a complex, multi-outlet F&B operation.This role suits a hands-on, operational F&B leader who is comfortable working closely with the kitchen, managing scale, and developing strong middle management in a high-volume resort environment.Perks & Benefits
€3,800 net monthly salary10% performance-based bonusAccommodation, meals, and all living expenses provided on siteLive-in role at a remote resort location
Your Experience
Senior F&B leadership experience within 5-star luxury all-inclusive resortsStrong operational background with close kitchen collaborationExperience managing large, multi-outlet F&B teamsProven ability to develop and mentor F&B ManagersFluent English essential; Albanian and Spanish languages are an advantageIdeally suited to single candidates due to resort location
Your Responsibilities
Lead and oversee all food & beverage operations across multiple outletsDeliver a high-quality, luxury all-inclusive guest experienceWork closely with culinary leadership to ensure consistency and standardsDevelop, coach, and support the F&B management teamDrive service quality, efficiency, and guest satisfaction
If you are interested, please contact Clay at COREcruitment: clay@corecruitment.com....Read more...
Corus is hiring for a Kitchen porter in Glassgow
10-4:30PM Mon-Fri
Responsibilities.
Cleaning: Thoroughly cleaning pots, pans, and cooking utensils. Sanitising kitchen surfaces, walls, floors, and equipment (ovens, hobs, and mixers).
Dishwashing: Operating industrial dishwashers for crockery and cutlery; unloading and stacking items properly after each cycle.
Waste Management: Emptying food waste bins and recycling (cardboard, paper, glass) according to site schedules.
Food Prep Support: Assisting chefs with basic tasks like peeling, washing, and cutting vegetables or simple ingredient assembly.
Stock & Deliveries: Unloading incoming deliveries and ensuring food is stored correctly in the pantry, fridges, or cold rooms.
DBS Cirtificate.
1 Year employement history Check.
Inhouse Credit check
If interested contact Madhu 07375920222....Read more...
Hi Corus is hiring for a F&H General Assiatant in Horton Rd, West Drayton.
7-2PM Mon-fri
Responsibilities:
Food Service & Prep: Preparing and serving food and beverages to customers, including operating machinery like coffee machines.
Hygiene & Cleaning: Maintaining strict cleanliness standards in dining, kitchen, and service areas, including washing dishes, cutlery, and kitchen equipment.
Customer Service: Providing a friendly and helpful service to employees or residents.
Stock Management: Assisting with deliveries, stock rotation, inventory checks, and replenishing vending or kitchenette areas.
Compliance: Following company policies, health and safety regulations, and food hygiene standards.
If Interested contact Madhu 07375920222....Read more...
CSCS Labourer / Offloader
£100 per day (CIS – paid gross, paid direct by client)
Must hold a valid CSCS Card & PPE
Must live in a EX8 postcode or 10 miles from it
Role: Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and visiting sites.
Please contact Mike - 07774 687 680 if you are available.
CSCS Labourer / Offloader
£100 per day (CIS – paid gross, paid direct by client)
Must hold a valid CSCS Card & PPE
Must live in a CM postcode or 10 miles from it
Role: Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and visiting sites.
Please contact Mike - 07774 687 680 if you are available.
CSCS Labourer / Offloader
£100 per day (CIS – paid gross, paid direct by client)
Must hold a valid CSCS Card & PPE
Must live in a PO postcode or 10 miles from it
Role: Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and visiting sites.
Please contact Mike - 07774 687 680 if you are available.
CSCS Labourer / Offloader
£100 per day (CIS – paid gross, paid direct by client)
Must hold a valid CSCS Card & PPE
Must live in a PE3 postcode or 10 miles from it
Role:Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and visiting sites.
Please contact Mike - 07774 687 680 if you are available.
Corus is hiring for a School kitchen Assistant in Slough, Berkshire.
Mon to Fri - 10:30-2:30
Responsibilities:
Food Preparation: Assist with basic preparation, cooking, and assembly of meals, including managing special diets and allergens.
Service: Set up service counters, serve meals to students/staff, and provide replenishments during lunch periods.
Cleaning: Maintain high standards of hygiene by cleaning the kitchen, dining hall, and equipment. This includes "in-depth" cleaning on scheduled days.
Dining Hall Setup: Set up and dismantle dining furniture (tables and chairs) and clear away after service.
Compliance: Adhere to COSHH, Food Safety, and Health & Safety regulations to maintain a safe working environment.
Other Duties: Operate cashless till systems, record temperatures, and assist with stock deliveries or special school events
Enhanced DBS.
Interested please contact - 07375920222(Madhu)....Read more...
Junior Sous Omakase Chef – Central London 45-50k *An intimate 12-seat culinary theatre seeking a chef dedicated to the art of Sosaku-style Edomae cuisine.*We are partnering with an exclusive Omakase destination to recruit a dedicated Junior Sous Omakase Chef. This role is based within a prestigious, multi-concept venue in London City. This Junior Sous Omakase Chef position offers a unique chance to work in a focused, immersive environment where precision, storytelling, and seasonal ingredients define the experience.The Role: Junior Sous Omakase Chef
Immersive, 12-seat counter dining experience.Sosaku-style Edomae cuisine, blending tradition with innovation.A 12-course tasting menu that evolves with the lunar cycle and seasons.Open-kitchen service with direct guest interaction.Working closely with an acclaimed Executive Head Chef.
The Ideal Junior Sous Omakase Chef:
Proven experience in high-end Japanese Omakase or sushi cuisine.Exceptional knife skills and a deep understanding of Japanese techniques and ingredients.Composed and precise under pressure in an intimate, open-kitchen setting.Passionate about seasonality, storytelling, and guest engagement.A disciplined, detail-driven approach with a commitment to excellence.
Benefits for the Junior Sous Omakase Chef:
Total compensation package circa £50,000 (including excess tronc).Private medical insurance (post-probation).Study support and clear career progression within a growing group.Exclusive dining discounts and duty meals.A people-focused, inspiring, and professional environment.
Are you a skilled chef with a passion for Japanese culinary artistry? This Junior Sous Omakase Chef role is your next career step.APPLY NOW.Please send your CV and details to Olly at COREcruitment dot com.....Read more...
Senior Sous Chef – Modern Italian Fine Dining – East London – 55kA rare opportunity to join a celebrated, high-energy Italian kitchen with a focus on creativity and development.We are seeking a dedicated and skilled Senior Sous Chef for a prestigious modern Italian fine dining restaurant in the heart of East London. This Snr Sous Chef role is perfect for a chef ready to step up in a dynamic, award-winning environment.The Restaurant and Team:• Modern fine dining with a focus on open-fire grill and Josper• Elegant 120-cover main restaurant plus PDR• Brigade of 20 chefs in a fast-paced, open-plan kitchen• Award-winning, well-established group with a stellar reputationThe Ideal Senior Sous Chef:• Proven experience as a Sous Chef in a fine dining setting• Strong skills in grill and larder sections; a passion for open-fire cooking• Creative, ambitious, and eager to contribute to menu development• A natural leader with a positive, hardworking attitude• Thrives in a high-pressure, high-volume service environmentBenefits for the Snr Sous Chef:• Excellent salary package• Structured rota with two doubles and three single shifts• Comprehensive benefits• Pension scheme and company discount across the group• Generous holiday allowance and long service recognition• Staff meals on duty• Real opportunities for career progression to head chef in the groupThis is an outstanding Senior Sous Chef position with an immediate start available.Sound like the Sous Chef role for you? APPLY TODAY!Send your CV to Olly at COREcruitment dot com....Read more...
Head Chef – High-Volume Casual Dining – Bristol – £50K + BonusLead a dynamic kitchen team in Bristol's newest high-volume restaurant opening. Part of an award-winning UK group with a clear path to progression.We are partnering with an expanding restaurant group to find a Head Chef who thrives in fast-paced, high-volume kitchens. This role offers a genuine opportunity for growth, with 3-4 new openings annually and a culture built on teamwork and development.The Restaurant:
100+ covers.Weekly sales averaging £50,000–£65,000.High-volume, branded menu in a fast-paced environment.Part of an award-winning UK restaurant group.
The Head Chef Role:
Lead a brigade of 15 chefs.Oversee ordering, stock control, and back-of-house administration.Implement group systems and maintain consistency.Train, mentor, and develop the kitchen team.Drive sales and maintain quality during busy services.
The Ideal Head Chef:
Proven experience in casual dining at high volume.Background handling large teams and weekly sales of £50k+.Strong people skills – a natural mentor and leader.Understanding of group systems, ordering, and stock management.Knowledgeable on back-of-house administration and compliance.
Why Apply?
£50,000+ package: £34,000 base salary + £16,000 tronc.Performance bonus up to £6,800.Fast-track progression to Head Chef roles at new sites.Team-centric culture with genuine career development.
Sound like you? APPLY TODAY!Send your CV to Olly at COREcruitment dot com.....Read more...
At Kutchenhaus Bishop’s Stortford, we don’t just sell kitchens- we create spaces that inspire. We pride ourselves on delivering exceptional customer experiences in a premium showroom environment, supported by professional design and outstanding service.
As an Apprentice Junior Showroom Consultant, you will support our showroom, design, and sales teams while developing valuable real-world skills.
Your responsibilities will include:
Greeting customers and showing them around the showroom
Handling customer enquiries in person, by phone, and via email
Following up on new leads and enquiries
Assisting with appointment scheduling
Supporting parts of the sales and design process
Training:
Customer Service Practitioner Level 2 Apprenticeship Standard
Functional Skills maths & English Level 2 (If Required)
EPA
No day release- inhouse training
Training Outcome:
Further progression opportunities to Design Specialist, and over time potentially into management, project or administrative roles upon succesful completion of an apprenitceship
Employer Description:Steeped in history, the Roman town of Bishop’s Stortford is an idyllic backdrop for this stunning kitchen showroom – the perfect place for inspiration and design solutions.
Opened in 2024, here you’ll find Lucy (guard dog and resident Pom-Chi) plus 9 beautifully designed kitchen and bathroom displays – each thoughtfully created to spark your creativity.
Owners Chris, Jolanta, and Owner/Designer Antoni bring a wealth of knowledge and creativity to every project, ensuring every design is perfectly tailored to your needs. Kick back in our comfy lounge, enjoy a drink in the bar area, and receive friendly advice in a no-pressure environment.
Working Hours :Monday- Friday
9.00am- 5.00pm
Saturday
10.00am- 5.00pmSkills: Customer care skills,Team working,Creative,Initiative,Patience,Warm and friendly manner,Strong communication skills,An interest in interior design,Positive attitude....Read more...
Your duties will include:
Supervise daily kitchen operations to ensure consistent delivery of safe, high-quality food in line with agreed standards, menu specifications and BCUSU values
Supervise as and when required, take sole responsibility for kitchen operations in the absence of a manager.
Ensure all food is prepared, cooked, and presented to specification, maintaining consistent quality and portion control.
Monitor workflow, preparation, and service to ensure timely delivery during busy periods.
Carry out daily opening, closing and operational checks in accordance with HACCP and food safety requirements.
Uphold allergen management procedures, ensuring clear labelling and safe storage.
Maintain high standards of cleanliness, ensuring schedules are followed and audits are passed.
Act promptly to resolve issues, escalating to a manager where necessary.
What your apprenticeship includes:
A mixture of face-to-face and Skype/phone catch-ups every 4 - 6 weeks to discuss feedback and progress
A mixture of on and off-the-job training, including workshops and webinars
Reviews every 12 weeks with your Line Manager and apprenticeship Trainer
The chance to get Functional Skills in English and maths (if you don't already have GCSEs)
Training:Hospitality Supervisor Apprenticeship - Food and Beverage L3, including Functional Skills in maths and English.Training Outcome:Ongoing training and development.Employer Description:The Eagle & Ball was built in the 1840's and opened to the public as a backstreet public house, sometime in the 1850's. Originally one of the first Ansells pubs in Birmingham, The Eagle & Ball promised the local residents of Birmingham, good ale, good times and an array of musical entertainment.Working Hours :Contracted hours are 35 hours per week with attractive working patterns within the hospitality sector. Offering shifts Monday-Friday with occasional weekends.Skills: Team Working,Organisation Skills....Read more...
CSCS Labourer / Offloader
£100 per day (CIS – paid gross, paid direct by client)Must hold a valid CSCS Card & PPEMust live in a MK4 postcode or 10 miles from itWorking 2 to 6 hour shiftsRole:Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and visiting sites.
Please only apply if you live within 10 miles from MK4 - Contact Mike - 07774 687 680 if you are available to start right away. ....Read more...
CSCS Labourer / Offloader
£100 per day (CIS – paid gross, paid direct by client)Must hold a valid CSCS Card & PPEMust live in a CB4 postcode or 10 miles from itWorking 2 to 6 hour shifts
Role:Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and visiting sites.
Please only apply if you live within 10 miles from CB4 - Contact Mike - 07774 687 680 if you are available to start right away. ....Read more...
CSCS Labourer / Offloader
£100 per day (CIS – paid gross, paid direct by client)
Must hold a valid CSCS Card & PPE
Must live in a CF32 postcode or 10 miles from it
Working 2 to 6 hour shifts
Role:Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and visiting sites.
Please contact Mike - 07774 687 680 if you are available.
Head Pizza Chef – Roman Style – 50k LondonJob Role: Head Pizza Chef / Head Pizzaiolo Salary: 5okFood Style: Authentic Roman Style PizzaA fantastic opportunity has arisen for an experienced Head Pizza Chef to join a thriving restaurant group opening a new pizza concept. This group need an expert pizza chef who can make fresh dough and create new menus.The concept will be launched into a busy site with high volume trade already.You will be involved in menu development and creating an amazing brand.The ideal Head Pizza Chef will have a passion for dough-making, experience with high-temperature pizza ovens, and the ability to lead and develop a skilled team. This is a chance to be part of a growing group that values authenticity, quality, and career progression.The Company:
Established, high-quality restaurant group with a strong reputationFresh dough made daily, fermented knowledge neededPremium ingredients and a new look kitchenA passionate, skilled team dedicated to creating the perfect pizzaA growing brand with opportunities for development and promotion2 new openings planned
The Head Pizza Chef they are looking for:
Experienced Head Pizza Chef / Head Pizzaiolo with a strong background pizza-makingSkilled in dough fermentation, shaping, and stretchingConfident working with high-temperature pizza ovensA natural leader who can train and inspire a teamPassionate about authentic Italian ingredients and techniquesOrganised, with strong kitchen management skills and a focus on consistency
Benefits:
Competitive salary of 50-55kClear career progression within a growing restaurant group
Apply Now: Contact Olly at COREcruitment dot com.....Read more...
Pastry Chef – San Francisco – $75,000–$85,000A celebrated fine dining restaurant, located in one of San Francisco’s most iconic neighborhoods, is seeking an experienced Pastry Chef to lead its dessert program. This restaurant is known for its elegant, seasonal tasting menu rooted in French and Italian traditions, crafted with a deep commitment to local, organic, and sustainably sourced ingredients. The culinary team is helmed by a respected, award-winning chef and operates with precision, creativity, and purpose.The ideal candidate is a thoughtful and disciplined pastry professional with a passion for refined technique, elegant presentation, and flavor-driven innovation. Key Responsibilities:
Lead the execution and development of all pastry and dessert components for the tasting menuOversee prep, plating, and timely service of all pastry items during serviceCollaborate closely with the Executive Chef to ensure alignment with overall menu directionMaintain clean, organized pastry production and storage areas in line with food safety standardsManage pastry inventory, ordering, and cost trackingTrain and mentor pastry assistants or junior team members, fostering growth and accountability
Requirements:
At least 2 years' experience in a pastry leadership role within a fine dining or Michelin-level kitchenMastery of classic and modern pastry techniques, with a refined, ingredient-focused approachExperience developing plated desserts that reflect seasonality and complement a tasting menu formatStrong organizational skills, time management, and attention to detailCollaborative, calm under pressure, and committed to high standards of kitchen professionalism
This is a rare opportunity to lead a dessert program in one of the city’s top kitchens and contribute to a restaurant that celebrates both tradition and innovation. If you're ready to take ownership of a high-caliber pastry program, apply today.Please note: due to the volume of applications, only shortlisted candidates may be contacted. If you haven’t heard from us within two weeks, feel free to reach out again regarding future opportunities.....Read more...
Second Pizza Chef – Roman Style 42 -45k LondonJob Role: Second Chef / Sous Chef Salary: up to 45kFood Style: Authentic Roman Style PizzaA fantastic opportunity has arisen for an experienced Second Chef to join a thriving restaurant group opening a new pizza concept. This group need an expert pizza chef who can deal with daily fresh dough and serve new menus.The concept will be launched into a busy site with high volume trade already.You will be involved in menus, service, training and creating an amazing brand.The ideal Second Pizza Chef will have a passion for dough-making, experience with high-temperature pizza ovens, and the ability to lead and develop a skilled team. This is a chance to be part of a growing group that values authenticity, quality, and career progression.The Company:
Established, high-quality restaurant group with a strong reputationFresh dough made daily, fermentation knowledge a plusPremium ingredients and a new look kitchenA passionate, skilled team dedicated to creating the perfect pizzaA growing brand with opportunities for development and promotionA new fun pizza brand in a great venue
The Second Pizza Chef they are looking for:
Experienced Pizza Chef / Second Pizza Chef with a strong background pizza-makingSkilled in dough fermentation, shaping, and stretchingConfident working with high-temperature pizza ovensA natural leader who can train and inspire a teamPassionate about authentic Italian ingredients and techniquesOrganised, with strong kitchen management skills and a focus on consistency
Benefits:
Competitive salary of 42-45kClear career progression within a growing restaurant group
Apply Now: Contact Olly at COREcruitment dot com.....Read more...
Who we are… The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15-day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees, or the community. We are seeking hard-working individuals that have experience in food preparation, quality assurance, and food presentation. Our ideal candidates are goal-oriented and have previous cooking experience within a fast-paced organization. They will work alongside team members with a varying degree of experience and under the direction of our Kitchen Manager. Why join our Team?
Exhilarating and fun-loving cultureFlexible work environmentOpportunity for free or discounted tickets to shows, events, sports games, and much moreStaff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food StandsOpportunity to create lasting memories and friendships!
What will you do this year?In your role as a Catering Cook I, your primary accountabilities will be to:
Cook and prepare food according to production guidelines and recipes for a variety of catered functions, as well as PNE concession standsUnderstand and demonstrate proper SOPs in cooking and kitchen equipment such as gas ranges, ovens, deep fat fryers, steam cookers, meat slicers, dishwashers and other related equipmentEnsure food is stored in accurate temperatures for the appropriate length of time, following all food safety standardsEnsure the highest quality of food is served in a timely and effective mannerCut, prepare, and serve items in correct and accurate portionsMaintain a clean and sanitary workstationControl food waste, loss, and usage per standard operating proceduresMaintain all walk-in coolers including labeling, dating, and rotating productsEnsure PNE Uniform and Appearance Policy is adhered to at all timesPerform other related duties as required
What else?
Must have a minimum of 2 years of experience in the Food & Beverage industry, and successful completion of Grade 12Post secondary education or completion in culinary courses is considered an assetMust have a FoodSafe Level 1 certificationStrong knife skills are required for efficient food preparation and maintaining kitchen safety standards.Excellent communication & interpersonal skills to establish effective working relationships with staff, guests and clientsA strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cookingAbility to follow recipes and safely operate all kitchen equipmentAbility to prepare and present food in a clean and appetizing mannerMust be available to work a variety of shifts and hours on a part-time basis, including early mornings, weekends and eveningsSuccessful candidates must undergo a Criminal Record Check.
Who are you?
Strong communicatorTakes initiativeTeam playerEnjoys a fun and diverse environment within hospitality industry
Where and when to APPLY? Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. Preference will be given to candidates who submit their resume/cover letter before Sunday, March 01. We look forward to hearing from you! The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at hr@pne.ca. ....Read more...
Job Title: Germany Launch Lead – QSR (m/f/d)Location: Germany ( Frankfurt /Hamburg/ Munich (initial 3–5 months based in London, UK)Languages: German and EnglishSalary: NegotiableThe Role:
Hands‑on launch lead responsible for opening and stabilising the first flagship quick service restaurant in Germany, ensuring an on-time, on‑budget and high‑quality launch.Acts as the operational “conductor” for market entry, coordinating all workstreams from market analysis and site selection to people, supply chain and tech setup.
Your Key responsibilities:Phase 1 – UK immersion (first 3–5 months)
Spend 3–5 months embedded with the UK teams to fully understand the service model, kitchen operations, culture and brand standards.Work on the floor (FOH and BOH) to learn guest journey, kitchen specifications and operating rhythms.Build strong relationships with UK leadership, culinary, marketing and operations to co‑create and finalise the German launch plan.
Market & proposition readiness
Develop city and neighbourhood scorecards to identify and prioritise potential launch locations; organise and lead field trips with the CEO to assess sites.Support quantitative and qualitative research to adapt pricing, menu architecture and positioning for the German consumer.Analyse local peer set (QSR and casual concepts) on sales, labour, pricing and positioning to ensure a compelling, competitive offer.
Supply chain, commercials & infrastructure
Coordinate the supply chain strategy, balancing imported products with suitable local/EU suppliers while maintaining brand quality.Contribute to refining the four‑wall economic model, sanity‑check Capex quotes and ensure all commercial assumptions are robust.Work with brokers and central teams to canvass and assess sites; support negotiations on LOIs and Heads of Terms.Oversee implementation of the local tech stack (POS, reservations/waitlist, payment systems, reporting tools).Own the regulatory checklist for the first site (licensing, permits, health & safety, food hygiene, fire, signage, etc.) and track progress to completion.
People & opening
Identify, attract and recruit the founding leadership team for Site 1(e.g. General Manager, Head Chef/Kitchen Manager, key department heads).Co‑design and drive the training calendar (in UK and locally), ensuring the full team is trained to brand standards ahead of opening.Project‑manage the full countdown to opening: pre‑opening schedule, soft launch plan, test services, and opening week optimisation.
Support ecosystem
Work closely with external legal/regulatory counsel for all licensing and compliance topics in Germany.Partner with HR and labour law experts to ensure compliant contracts, working time models and payroll setups.Access financial and scaling expertise from investment partners for modelling and long‑term growth considerations.Leverage the central UK team for culinary development, marketing campaigns, operations standards and brand guardianship.
Profile & requirements
Extensive operational experience in Germany within QSR, fast casual or multi‑site restaurant/retail concepts, with strong knowledge of German consumers, labour market and supplier ecosystem.Native‑level German and fluent English, able to manage local partners, authorities and teams while collaborating internationally.Proven track record launching or scaling sites/projects, comfortable running multiple workstreams end‑to‑end with high ownership.Strong understanding of unit economics and P&L drivers (Capex, labour, COGS, occupancy, marketing), able to challenge and refine business assumptions.Hands‑on, entrepreneurial mindset: solution‑oriented, resilient, comfortable with ambiguity and willing to spend significant time in restaurants and on the road.
....Read more...
We’re recruiting a Chef de Partie to join a highly regarded, premium event catering company delivering exceptional fine dining to some of London’s most iconic venues. This Chef De Partie role offers an opportunity to cook beautiful, refined food at the highest level, work alongside serious professionals, and be part of events people remember for a lifetime.The role is predominantly Monday to Friday, 8am–5pm, giving you the structure and work–life balance that’s rare in high-end kitchens. During peak periods, you’ll support evening and occasional weekend events across London and the South-East - all paid as overtime.The offer
£30,000–£35,000 per yearPaid overtime on all eventsEstimated £8,000–£10,000 additional earnings annuallyPredominantly Monday to Friday scheduleLate-night taxis provided when requiredSupportive, ambitious and genuinely foodie kitchen cultureExposure to some of London’s most prestigious venues
The role
Work closely with a talented senior team producing high-end event foodDeliver refined, detail-driven dishes across luxury London venuesTake ownership of your section and selected eventsMaintain exceptional standards of quality, consistency and presentation.Operate between a professional central production kitchen and live event environments
The food
Luxury event catering at the highest levelFine-dining menus built around premium, seasonal produceCanapés, bowl food, plated dining and bespoke tasting menusDetail-driven, creative and beautifully executed food
The Chef De Partie
At least 2 years’ experience in high-end restaurants, luxury catering or events.A genuine passion for food, presentation and premium ingredients.Excellent commitment and longevity within previous roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com ....Read more...
CSCS Labourer / Offloader with Driving Licence
£110 per day (CIS – paid gross, paid direct by client)
25p per mile paid for the first 30 miles
Must hold a valid CSCS Card
Must have a full UK driving licence
Must live in a RG1 postcode or 10 miles from it
Must have own transport
Role: Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and travelling to sites.
Please contact Mike - 07774 687 680 if you are available. ....Read more...
CSCS Labourer / Offloader with Driving Licence
£110 per day (CIS – paid gross, paid direct by client)
25p per mile paid for the first 30 miles
Must hold a valid CSCS Card
Must have a full UK driving licence
Must live in a CM1 postcode or 10 miles from it
Must have own transport
Role: Working as part of a 2-man team carrying out kitchen offloading and general labouring duties. This is a very physical role and involves lifting heavy boxes and travelling to sites.
Please contact Mike - 07774 687 680 if you are available. ....Read more...
