Chef de Partie / Senior Chef de PartieQuality Italian Restaurant, LondonSalary: £16 to £20 per hour, depending on experienceWe are working with a highly regarded Italian restaurant in London, known for quality ingredients, seasonal cooking, and a focused approach to modern Italian food.This is a busy, produce-led kitchen with a daily changing menu and strong standards across both lunch and dinner service. The restaurant has a relaxed style of service, but the food, execution, and consistency are taken seriously.The RoleYou will join a close-knit kitchen team, working across lunch and dinner service in a high-volume, walk-in restaurant.The menu changes daily, with produce changing regularly, so this role would suit a chef who is adaptable, organised, and confident working with fresh seasonal ingredients.Strong pan section and hot side experience would be highly beneficial.Pasta experience is useful, but not essential. Full training can be provided for the right chef with the right attitude, technical ability, and interest in Italian cooking.The Ideal CandidateThe strongest fit would be a chef from a quality-focused background, such as:• Fine dining restaurants• Boutique restaurants• Modern Italian restaurants• Produce-led kitchens• Small, busy, chef-led restaurantsThis role would suit someone who takes pride in their craft, enjoys working with quality ingredients, and wants to continue developing within a serious food-led environment.The Kitchen• Team of around 5 to 7 chefs on shift• Lunch and dinner service• Daily changing menu• Seasonal produce• Strong focus on quality ingredients• Calm, professional kitchen cultureWhat We Are Looking For• Strong CDP or Senior CDP experience• Confident pan section or hot side experience• A background in quality-led restaurants• Interest in Italian food and seasonal produce• Good organisation during busy service• A calm, team-focused approach• Willingness to learn and develop• A genuine interest in food and ingredientsThis is a strong opportunity for a chef who wants to join a respected Italian restaurant with a clear focus on seasonal cooking, quality produce, and proper kitchen craft.Apply now or get in touch for a confidential chat.....Read more...
Job Title: Sous ChefWe are currently recruiting for an experienced Sous Chef to join a highly regarded independent restaurant operation in South West London.This is an exciting opportunity to work within a quality-driven kitchen producing modern British food with regularly changing menus, seasonal ingredients and a strong focus on delivering an exceptional guest experience.Working closely with the Head Chef, you will play a key role in the day-to-day running of the kitchen, supporting a small and talented brigade whilst maintaining consistently high standards across all services.Sous Chef Benefits:
Salary of £42,000 per annum• 48 hours per week• 8 shifts across the week• Typical finish time around 9:30pm• Small, close-knit brigade of 5 chefs• Approximately 20 covers in private dining and up to 80 covers in the main restaurant• Regular menu changes and seasonal specials• High-quality fresh food operation
Sous Chef Requirements:
Previous Sous Chef or strong Junior Sous Chef experience• Fresh food restaurant background• Passion for seasonal produce and changing menus• Calm and organised during busy services• Strong communication and leadership skills• A genuine desire to be part of a quality-focused independent business
For a confidential discussion regarding this opportunity, please apply with your CV.....Read more...
Job Title: Sous ChefAn exciting opportunity has arisen for an experienced Sous Chef to join a well-established, independently operated restaurant in West London.The kitchen focuses on high-quality seasonal ingredients, modern European influences, and fresh food prepared from scratch. The business has built a strong local reputation for delivering consistently high standards in a busy, service-led environment.Working closely with the Head Chef, you will play a key role in leading the kitchen team, maintaining food quality, developing junior chefs, and ensuring smooth day-to-day operations.Sous Chef Benefits:
£45,000 basic salaryService charge circa £12,000 per annum48-hour contractStable working environment with a supportive senior teamOpportunity to be part of a respected and growing hospitality business
Sous Chef brief duties:
Support the Head Chef with all aspects of kitchen managementLead services in a fast-paced, quality-driven environmentAssist with menu development and seasonal changesTrain and mentor junior members of the brigadeMaintain excellent food safety and hygiene standardsSupport stock control and ordering procedures
Sous Chef requirements:
Previous Sous Chef experience within a reputable food led operationStrong organisational and leadership skillsCalm under pressure with excellent attention to detailPassion for seasonal produce and quality cookingAmbitious and committed to developing your career....Read more...
Senior Sous Chef - 60-65k A fantastic opportunity for a Senior Sous Chef to join a fast-paced, Mediterranean-inspired restaurant in Central London, with a focus on open-fire cooking and seasonal ingredients.The Role We are seeking an experienced Senior Sous Chef for a fast-paced, Mediterranean-inspired restaurant in Central London. The venue focuses on seasonal small plates, open-fire cooking, and fresh ingredients. This is a senior leadership role, supporting the Head Chef in managing a high-volume kitchen and driving culinary excellence.Key Responsibilities
Support the Head Chef in leading and managing the kitchen team.Oversee menu prep, service, rotas, stock control, and food safety.Ensure high-quality food and service standards across all sections.Work in a collaborative and fast-paced environment.Step up and run the kitchen in the Head Chef's absence.
The Ideal Senior Sous Chef
Proven experience as a Sous Chef or Senior Sous Chef in a premium, high-volume environment.Skilled in open-fire cooking.Experience in butchery of meat and fish.Strong leadership, organisational, and communication skills.Passion for Mediterranean cuisine and seasonal ingredients.
Why Apply
Salary of £60,000 – £65,000.50–55-hour work week.Supportive team culture with growth opportunities.Central London location.
How to Apply If you are a Senior Sous Chef looking for your next challenge, please send your CV toOlly@COREcruitment.com....Read more...
Senior Sous Chef 50-55KA fantastic opportunity for a Senior Sous Chef to join a fast-paced, open fire restaurant in east London. Inspired by wood smoke and BBQ , with a focus on quality and high-volume cooking with seasonal ingredients.The Role We are seeking an experienced Senior Sous Chef for a fast-paced, grill -inspired restaurant in East London. The venue focuses on seasonal small plates, open-fire cooking, and fresh ingredients. This is a senior leadership role, supporting the Head Chef in managing a high-volume kitchen and driving culinary excellence.Key Responsibilities
Support the Head Chef in leading and managing the kitchen team.Oversee menu prep, service, rotas, orders, stock control, and food safety.Ensure high-quality food and service standards across all sections.Work in a collaborative and fast-paced environment.Step up and run the kitchen in the Head Chef's absence.
The Ideal Senior Sous Chef
Proven experience as a Sous Chef or Senior Sous Chef in a premium, high-volume environment.Skilled in open-fire cooking.Strong leadership, organisational, and communication skills.Passion for open fire cuisine and seasonal ingredients.
Why Apply
Salary of 55-60k48-50-hour work week.Supportive team culture with growth opportunities.Central London location.
How to Apply If you are a Senior Sous Chef looking for your next challenge, please send your CV toOlly at COREcruitment dot com....Read more...
Role will include
Pruning
Spraying
Grass cutting
Irrigation
Workshop repairs of tractors and machinery
Tree husbandry and the potential for a supervisory role of seasonal workers later on
Training:You will be studying at Hadlow College 1 day per month.Training Outcome:We employ 14 seasonal workers each year to help with the harvest and once the apprenticeship is completed we will need an extra person on the farm to supervise these workers during the harvest alongside general farm work throughout the year.Employer Description:We have 25 hectares of orchards, growing apples and pears in the Maidstone area.Working Hours :Monday to Friday.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Initiative,Physical fitness....Read more...
Job Title: Senior Chef de PartieWe are currently seeking an experienced and passionate Senior Chef de Partie to join a successful hospitality operation in Central London.This is an excellent opportunity to join an established kitchen brigade within a busy townhouse pub and dining operation that has built a reputation for quality food, warm hospitality, and high standards throughout. The business benefits from strong year-round trade, a supportive management team, and a commitment to developing talented chefs from within.The kitchen focuses on seasonal British and European-inspired dishes, working with fresh, quality ingredients and a menu that evolves throughout the year. This role is ideal for an ambitious Chef de Partie looking to further develop their skills in a professional and well-organised kitchen environment.Senior Chef de Partie Benefits
Competitive salary package – £48,000 per annum48-hour contractConsistent year-round tradeWell-equipped kitchen and professional working environmentOpportunity to work with quality seasonal produceSupportive senior management teamEstablished brigade with low staff turnoverClear opportunities for career progression within a growing hospitality businessStrong emphasis on team culture and development
Senior Chef de Partie Brief Duties
Take ownership of your section and ensure consistently high standardsPrepare and present dishes to specification and quality standardsSupport the senior kitchen team during serviceAssist with stock rotation, ordering, and wastage controlMaintain excellent food hygiene and health & safety standardsHelp train and support junior chefs within the brigadeContribute positively to the day-to-day operation of the kitchen
Senior Chef de Partie Requirements
Previous experience as a Chef de Partie within a quality fresh-food operationConfidence in running a busy section independentlyPassion for fresh food and seasonal cookingStrong organisational skills and attention to detailPositive attitude and willingness to learnAbility to work effectively under pressure in a fast-paced environmentA team player who takes pride in maintaining high standards....Read more...
Job Title: Bartender - Luxury hotel Location: Venice Salary: €1,700 gross per month + tips ASAP StartWe are looking for a Bartender to join a luxury hotel environment in Venice for the upcoming season. This is a great opportunity to work in a refined, international setting where service quality and attention to detail are highly valued.You will be part of a small, professional bar team, working closely with experienced hospitality staff in a dynamic environment where guest experience is at the heart of everything.This role is ideal for someone who enjoys hands-on service, wants to gain experience in luxury hospitality, and is open to a seasonal position in one of the most unique cities in the world.Key responsibilities
Prepare and serve beverages according to luxury service standardsSupport daily bar operations and service flowMaintain cleanliness, organization, and mise-en-placeAssist with stock handling and basic inventory tasksDeliver attentive and professional guest serviceWork closely with a small, collaborative bar team
Requirements
Previous experience as bartender or in a similar hospitality role preferredBasic level of Italian requiredEnglish preferredKnowledge of MICROS system is a plus (training provided if not known)Strong attitude, reliability, and willingness to work in a teamEU work eligibility required
The offer
€1,706.59 gross/month salary + tipsSeasonal contract (until end of October, renewable for next season depending on performance and business needs)Opportunity to work in a luxury hotel environment in VeniceTraining provided, including systems and procedures if neededPossibility to grow within future seasonal cycles
Job Title: Bartender - Luxury hotel Location: Venice Salary: €1,700 gross per month + tips ASAP StartIf 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...
Sous Chef – Modern Italian 45k An exciting opportunity for a Sous Chef to join the flagship site of a renowned fresh pasta restaurant in East London, with genuine progression and a 45-hour contract.The Role We are seeking a Sous Chef to join the team at a flagship site. This is a high-volume, fast-paced operation with weekly sales of 60-65k in a tiny, busy restaurant. The role involves supporting the senior team in running the kitchen, managing admin responsibilities including rotas, ordering, stock take, and systems, and ensuring the highest quality of fresh pasta and seasonal dishes.The Restaurant
Flagship site, small restaurant with huge volume.Weekly sales of approximately 60k-65k.Very fast-paced, high table turnover, up to 600-800 covers daily.Close at 10pm – chefs finish between 10:30-11pm.45-hour contract – rare to exceed, overtime paid if needed.Fresh pasta made in-houseSeasonal menus with core dishes – printed daily.
Solid senior team already in place.
The Sous Chef Role
Admin responsibilities: rotas, ordering, stock take, systems (Fourth Hospitality, Alert 65).80% hands-on, 20% admin.Support the senior team in running service and maintaining quality.Contribute to seasonal menu changes and specials.
The Ideal Sous Chef
Experience managing big teams (15+ chefs).Comfortable with systems and technologyStrong knife skills.Fresh pasta experience desirable but not essential – ability to pick it up quickly is key.Background from high-volume, fresh-food restaurants.Must enjoy fast-paced, high-volume environment with table-turning.
Why Apply
Salary of 45k (45-hour contract).50-70% Discount in the groupSupplier trips to Italy and UK (paid).Staff breakfast daily – high quality.Internal progression – everyone promoted from within.
Send your CV to Olly at COREcruitment dot com....Read more...
Demi Chef de Partie
Luxury 5-Star Country Hotel | Hampshire
£29,470 + Approx £7,800 Tronc (Circa £37,270) Plus Paid Overtime
We are recruiting a Demi Chef de Partie to join the kitchen team at an award-winning 5-star countryside hotel in Hampshire.This is a fantastic opportunity for a chef looking to develop their skills within a high-quality kitchen focused on seasonal produce, sustainability and exceptional cooking.Set in a beautiful rural location, this property offers the chance to work with some of the best ingredients in the region, including produce grown directly from the hotel’s own organic farm.Due to the location, your own transport is required unless you are taking advantage of the available accommodation.The Food
The kitchen operates across two dining concepts, both built around the same philosophy:
Seasonal, ingredient-led cookingStrong focus on provenance and sustainabilityWorking closely with local and independent suppliersAllowing quality ingredients to speak for themselves
The hotel has its own organic farm, supplying many of the ingredients used across the kitchens, including herbs, dairy, lamb, chicken and other seasonal produce.Menus change regularly based on availability, giving chefs the opportunity to work with fresh ingredients and develop their skills.The Dining Experiences
One side of the operation is a unique open-fire dining experience, where guests sit around the fire and watch the chefs cook.The restaurant seats approximately 45 guests and focuses on a relaxed sharing-style menu, with dishes cooked fresh to order and served throughout the evening.This is an opportunity to learn open-fire cooking techniques and work in a kitchen where the cooking is visible throughout the guest experience.The second dining concept offers all-day dining, serving breakfast, lunch and dinner with a strong focus on seasonal produce, sustainability and farm-to-table cooking.The Role
As Demi Chef de Partie, you will:
Support the senior chefs across the kitchenDevelop your section skillsWork with fresh, seasonal produceLearn from experienced chefs in a high-quality environmentHave the opportunity to rotate across different areas of the kitchen
This role would suit a chef with previous kitchen experience who has a strong work ethic, a passion for food and a desire to progress.Salary & Benefits
£29,470 salaryTronc after probationAverage tronc earnings of approximately £650 per month40-hour contractOvertime paid for additional hours workedUp to 6 months live-in accommodation available (at your expense)
Apply today....Read more...
Chef de Partie
Luxury 5-Star Country Hotel | Hampshire
£31,742 + Tronc (Approx £7,800 per year, OTE Circa £39,540)
We are recruiting a Chef de Partie to join the kitchen team at an award-winning 5-star countryside hotel in Hampshire.This is an opportunity to work with exceptional seasonal ingredients in a kitchen that focuses on sustainability, provenance and cooking with purpose.The hotel has its own organic farm, supplying much of the produce used across the kitchens, including herbs, dairy, lamb, chicken and other seasonal ingredients.Due to the rural location, your own transport is required unless you are taking advantage of the available accommodation.The Food
The food philosophy is centred around great ingredients, carefully sourced and cooked properly.Menus are seasonal and regularly changing, working with produce from the farm and trusted local suppliers.The kitchen focuses on fresh, honest cooking with minimal intervention, allowing the quality of the ingredients to shine.The Dining Experiences
You will have the opportunity to work across two different kitchen environments.One restaurant offers a unique open-fire dining experience, where guests watch chefs cook over the fire.The menu focuses on sharing-style dishes, with approximately 10–15 dishes served throughout the evening as they are prepared.The second restaurant offers all-day dining, including breakfast, lunch and dinner, alongside private events and special dining experiences.The Role
As Chef de Partie, you will:
Run your own section to a high standardWork with seasonal and farm-grown ingredientsSupport the wider kitchen teamDevelop your knowledge across different styles of cookingHave opportunities to work across both restaurants
The ideal candidate will have Chef de Partie experience within a quality restaurant, hotel or similar environment and be passionate about developing their career.Salary & Benefits
£31,742 salaryAverage tronc earnings of approximately £650 per month (£7,800 per year based on last year)40-hour contractOvertime paid for additional hours workedUp to 6 months live-in accommodation available
Apply today....Read more...
Senior Chef de Partie
Luxury 5-Star Country Hotel | Hampshire
£34,013.18 + Approx £7,800 Tronc
We are recruiting a Chef de Partie to join the kitchen team at an award-winning 5-star countryside hotel in Hampshire.This is an opportunity to work with exceptional seasonal ingredients in a kitchen that focuses on sustainability, provenance and cooking with purpose.The hotel has its own organic farm, supplying much of the produce used across the kitchens, including herbs, dairy, lamb, chicken and other seasonal ingredients.Due to the rural location, your own transport is required unless you are taking advantage of the available accommodation.The Food
The food philosophy is centred around great ingredients, carefully sourced and cooked properly.Menus are seasonal and regularly changing, working with produce from the farm and trusted local suppliers.The kitchen focuses on fresh, honest cooking with minimal intervention, allowing the quality of the ingredients to shine.The Dining Experiences
You will have the opportunity to work across two different kitchen environments.One restaurant offers a unique open-fire dining experience, where guests watch chefs cook over the fire.The menu focuses on sharing-style dishes, with approximately 10–15 dishes served throughout the evening as they are prepared.The second restaurant offers all-day dining, including breakfast, lunch and dinner, alongside private events and special dining experiences.The Role
As Chef de Partie, you will:
Run your own section to a high standardWork with seasonal and farm-grown ingredientsSupport the wider kitchen teamDevelop your knowledge across different styles of cookingHave opportunities to work across both restaurants
The ideal candidate will have Chef de Partie experience within a quality restaurant, hotel or similar environment and be passionate about developing their career.Salary & Benefits
£34,013 salaryTronc after probationAverage tronc earnings of approximately £650 per month (£7,800 per year based on last year)40-hour contractOvertime paid for additional hours workedUp to 6 months live-in accommodation available
Apply Today....Read more...
Assistant Banquet Manager Teton Village, Wyoming (Mountain Resort) $67,225 starting wage (full-time, seasonal, exempt) Relocation support, housing assistance, and full benefits packageI am hiring on behalf of a leading mountain resort seeking an experienced Assistant Banquet Manager to support the execution of high-end banquet and catering operations in a fast-paced, guest-focused environment.Key Responsibilities:
Oversee daily banquet and F&B operations to ensure smooth service deliverySupport hiring, training, and supervision of banquet staffAssist in scheduling and coordinating teams to meet event requirementsEnsure high standards of guest service, presentation, and executionMaintain cleanliness, safety, and compliance standards across all event spacesSupport inventory control, equipment management, and vendor coordinationAssist with setup, service, and breakdown of events
Requirements:
Previous experience in banquets, events, or high-volume hospitality operationsStrong leadership and organisational skillsAbility to work in a fast-paced, seasonal resort environmentExcellent attention to detail and guest service focusFlexibility to work evenings, weekends, and holidaysExperience in luxury or resort hospitality preferred
This is an excellent opportunity to join a premier mountain resort offering strong benefits, relocation support, and accommodation assistance.....Read more...
Up to £45,000 salary | 40-hour contract | Premium Events VenueWe're recruiting a Sous Chef for the incredible Venue in Oxford, one of the city's most prestigious hospitality and events venues.This is a great opportunity to join a passionate Head Chef and kitchen producing amazing food from scratch, using outstanding seasonal British ingredients for conferences, weddings, private dining and prestigious events.If you're passionate about fresh food, creativity and working with a supportive team that genuinely cares about quality, this is a role you'll want to hear more about!The Offer
£40,000 to £45,000 salary40-hour contractTime off in lieu for any hours worked over contractClosed over Christmas every year28 days holidayPension schemeHealthcare schemeUniform providedFlexible early and afternoon shiftsCompany-funded taxi home after 11pm eventsGenuine opportunity to learn, develop and progress
The Operation
Prestigious conferences, weddings and private events.High-end hospitality with an outstanding reputation.Busy on-site café operation.Lunches from 30-50 covers.Conferences for up to 300 guests.Fine dining events for up to 160 guests.Core brigade of 6 talented chefs.Additional chefs brought in for larger events.Two professional kitchens operating simultaneously.Excellent transport links with the bus station just 3 minutes away.
The Food
Everything made fresh from scratch.Seasonal British menus celebrating the very best local produce.Strong relationships with local farmers and suppliers.Sustainability and provenance at the heart of every menu.Beautifully presented dishes with exceptional attention to detail.A varied food offer including breakfasts, BBQs, canapé receptions, standing buffets, picnic boxes and elegant fine dining.A kitchen where creativity is encouraged and your ideas are genuinely valued.
The Role
Support the Head Chef with the day-to-day running of the kitchen.Lead the team through busy services and events.Help develop exciting seasonal menus.Coach and develop junior chefs.Maintain exceptional food quality and presentation.Ensure the highest standards of food safety and kitchen organisation.Play a key role in delivering memorable dining experiences.
About You
Sous Chef or an ambitious Junior Sous Chef ready to step up.Strong fresh food 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...
Job title: Pastry Chef – Luxury 5-Star Hotel Location: Venice Salary: €2800 net per monthJob type: seasonal (until 31st of October)We are seeking a talented and creative Pastry Chef to join the culinary team at our luxury 5-star hotel. In this role, you will craft exquisite desserts, pastries, and baked goods that delight our discerning guests and elevate their dining experience. This is an opportunity to showcase your artistry and leadership in a world-class kitchen environment.Key Responsibilities
Design, prepare, and present a diverse range of high-quality desserts, pastries, breads, and confections for all hotel outlets, including restaurants, banquets, and in-room dining.Develop innovative and seasonal pastry menus that align with the hotel’s luxury standards and guest expectations.Lead, mentor, and inspire the pastry team to maintain excellence in production, presentation, and efficiency.Ensure consistent quality and adherence to recipes, portion control, and presentation standards.Oversee inventory management, including ordering, storage, and rotation of pastry ingredients, to minimize waste and control costs.Collaborate with the Executive Chef and culinary team to integrate pastry elements into broader menu offerings.Maintain strict hygiene, food safety, and sanitation standards in the pastry kitchen.Manage production schedules to meet daily demands for all hotel outlets and special events.Stay current with pastry trends, techniques, and ingredients, bringing fresh ideas to the table.Assist in training and developing junior pastry staff, fostering a culture of creativity and precision.
Candidate Profile
Proven experience as a Pastry Chef, Executive Pastry Chef, or Senior Pastry Cook in a luxury hotel, fine-dining restaurant, or high-end bakery.Strong technical skills in classical and contemporary pastry techniques, including chocolate work, sugar art, and plated desserts.Creative flair and a passion for developing unique, visually stunning, and delicious pastry creations.Exceptional leadership and team management abilities, with a focus on training and development.Keen attention to detail and a commitment to maintaining the highest standards of quality and presentation.Strong organizational and time-management skills to handle multiple priorities in a fast-paced environment.Knowledge of food safety regulations, HACCP standards, and allergy awareness.Flexibility to work early mornings, evenings, weekends, and holidays as required.Fluency in English; additional languages are a strong advantage.
What we offer:
Accommodation (upon availability in a shared unit);Meal during the shift;Free shuttle to San Marco square;
Job title: Pastry Chef – Luxury 5-Star Hotel Location: Venice Salary: €2800 net per monthJob type: seasonal (until 31st of October)This position does not offer visa sponsorship. If you are a passionate and innovative pastry professional dedicated to culinary excellence, we invite you to apply. Please submit your CV to luizas@corecruitment.com ....Read more...
Job Title: Junior Sous ChefWe are currently seeking a talented and ambitious Junior Sous Chef to join the team for an exciting new pub and townhouse opening in the City of London.This is a fantastic opportunity to be part of a brand-new concept from the very beginning, helping to establish a kitchen culture centred around quality, hospitality, and teamwork. The venue will combine the atmosphere of a premium neighbourhood pub with the style and energy of a modern members-club-inspired destination, creating a unique experience for both guests and staff.With a strong focus on seasonal produce, personable service, and an open-plan kitchen, this role offers the chance to work in a dynamic environment where chefs play an important part in the overall guest experience.Backed by an established and financially secure hospitality group, the business offers excellent long-term career prospects and the opportunity to grow alongside an exciting new operation.Junior Sous Chef Benefits:
Competitive salary package – £48,000 per annumOpportunity to be part of an exciting new openingWork within a trendy, food-led hospitality conceptOpen-plan kitchen and guest-focused environmentCreative input encouragedWell-equipped kitchen and professional working environmentSupportive senior management teamOpportunity to develop within a growing hospitality groupClear progression opportunities as the business grows
Junior Sous Chef Brief Duties:
Support the Head Chef and Sous Chef in the day-to-day running of the kitchenHelp lead and motivate the brigade during serviceEnsure high standards of food preparation, presentation, and consistencyAssist with stock control, ordering, and kitchen organisationMaintain excellent food hygiene and health & safety standardsContribute ideas towards menu development and seasonal specialsSupport the training and development of junior members of the teamPlay an active role in delivering a positive guest experience within an open-kitchen environment
Junior Sous Chef Requirements:
Previous experience as a Junior Sous Chef or a strong Chef de Partie ready for the next stepPassion for fresh food and seasonal ingredientsStrong organisational skills and attention to detailPositive attitude with the ability to perform under pressureComfortable working within a guest-facing, open-kitchen environmentExcellent communication and teamwork skillsAmbitious and eager to develop within a growing business
About the OpportunityThis role offers the chance to join a new opening at an exciting stage of its journey, working within a modern hospitality concept that combines quality food, personable service, and a members-club feel. It is ideally suited to a chef looking to build their career within a business that values creativity, professionalism, and genuine hospitality.All applications will be handled in the strictest confidence. Full details of the business and concept will be provided to shortlisted candidates.....Read more...
As a Grounds Maintenance Apprentice, you will work alongside experienced grounds staff to maintain high-quality turf and outdoor spaces to a safe and professional standard.
Duties will include:
Maintaining fine turf surfaces, including mowing and grass cutting to required standards.
Supporting seasonal turf maintenance, including autumn renovations and surface preparation.
Maintaining shrubs, flowers and planted areas.
Supporting hedge cutting and general vegetation management.
Carrying out planting and seasonal landscaping tasks.
Completing litter and leaf collection and emptying litter bins.
Cleaning and maintaining site facilities and supporting infrastructure.
Carrying out routine fence inspections and reporting maintenance issues.
Using tools, machinery and equipment safely and effectively.
Following health and safety procedures and safe working practices at all times.
You will develop practical skills in sports turf management, grounds maintenance and machinery operation while working towards a nationally recognised apprenticeship qualification.
Training:Typical delivery consists of 4 days per week in the workplace and 1 day per week for off-the-job training. Apprenticeship training will take place at Showground Campus, Horncastle Lane, North Carlton, LN1 2ZR, alongside workplace learning and regular reviews.Training Outcome:Upon successful completion of the apprenticeship, there may be opportunities to secure a full-time permanent role within the company’s team of 60 employees based at the Hykeham, Lincoln depot.Employer Description:Looking for a career where you can learn new skills, earn while you train, and make a real difference every day? An apprenticeship with Krinkels could be the perfect place to start.
At Krinkels, you won't be stuck in a classroom all day. You'll gain hands-on experience working on real projects alongside experienced professionals who will support you every step of the way. From maintaining green spaces and public areas to helping create environments that people use and enjoy every day, you'll see the impact of your work first-hand.
We're a company that values people, not just qualifications. Whether you're leaving school, college, or looking for a different path into work, we'll help you develop practical skills, build confidence, and gain industry-recognised experience.
As an apprentice, you'll benefit from:
Learning while you earnWorking alongside experienced mentorsDeveloping valuable skills for the futureBeing part of a friendly and supportive teamOpportunities to progress and build a long-term careerWorking outdoors and staying activeContributing to greener, more sustainable communities At Krinkels, we believe in giving young people the opportunity to grow, take responsibility and succeed. If you're motivated, willing to learn and ready to get stuck in, we'll help you turn your potential into a rewarding career.
Your future starts here.Working Hours :Working days will be discussed at the interview. Typical working hours are 7:30am to 4:00pm, although this may vary depending on operational and seasonal requirements.Skills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Number skills,Team working,Initiative,Non judgemental,Patience,Physical fitness....Read more...
Job Title: Junior Sous ChefWe are currently seeking a talented and ambitious Junior Sous Chef to join a successful restaurant operation in West London. Part of a financially stable and growing hospitality group, this is an excellent opportunity to join an established kitchen brigade with low staff turnover and a strong reputation for quality food and hospitality.The restaurant focuses on authentic Italian-inspired cuisine, using fresh ingredients and seasonal produce to deliver a menu that combines traditional favourites with modern influences. With consistent year-round trade and a supportive management team, this role offers both stability and genuine opportunities for progression.Junior Sous Chef Benefits:
Competitive salary package - £42,000 + around £12,000 in troncConsistent year-round tradeCreative input encouragedWell-equipped kitchen and professional working environmentOpportunity to develop within a growing hospitality groupSupportive senior management team and clear progression opportunities
Junior Sous Chef brief duties:
Support the Head Chef and Sous Chef in the daily running of the kitchenHelp lead and motivate the brigade during serviceEnsure high standards of food preparation, presentation and consistencyAssist with stock control, ordering and kitchen organisationMaintain excellent food hygiene and health & safety standardsContribute ideas towards menu development and seasonal specials
Junior Sous Chef requirements:
Previous experience as a Junior Sous Chef or an experienced Chef de Partie ready to step upPassion for fresh food and Italian cuisineStrong organisational skills and attention to detailPositive attitude with the ability to work well under pressureA team player who enjoys developing others and learning new skills....Read more...
Delivering precision lawn care and estate management on sites up to 18 acres.
Executing techniques like the Chelsea chop, Hampton hack, fruit tree pruning, and hardwood cuttings.
Assisting with planting schemes, turfing, and irrigation system installations.
Identifying and treating common pests and diseases.
Operating chainsaws, pressure washers, and performing general handyman repairs.
Maintaining an organised vehicle and ensuring all tools are prepared and fueled daily.
Using Google Calendar and company apps to log work notes and pesticide records.
Participating in seasonal refreshers on safety, equipment, and horticultural best practices.
Training:Attend BCA College once per fortnight.Training Outcome:Possible permanent employment or progression to a higher level qualification.Employer Description:We are an established garden maintenance business primarily working on recurring domestic properties of medium to large size, with our largest site covering approximately 18 acres. Most work comes directly from our own client base via the Gardeners’ Guild, with occasional collaboration with garden designers leading to soft landscaping projects.
The work provides exposure to a wide range of horticultural techniques across well-stocked gardens. Where appropriate, surplus herbaceous divisions are available and staff are welcome to take these home.
We are a small, tight operation where growth is incremental and deliberate, with a strong focus on quality, reliability, and professional standards.Working Hours :Monday to Friday, guaranteed 37.5 hours pw, with a requirement to work extra hours when needed to reflect seasonal changes (expected 42.5 hours pw in Summer). Exact shifts to be confirmed.Skills: Team working,Physical fitness,Ability to work independently,Reliability,Punctuality,Comfortable working at heights,Comfortable working outdoors,Basic literacy and numeracy....Read more...
Head ChefQuality Food-Led Country PubHertfordshireSalary: £45,000 to £48,000Tips: Around £5,000 to £6,000 per yearBonus: 10% to 15% based on targetsAccommodation: Temporary accommodation available if neededWe are working with a beautiful food-led country pub in Hertfordshire that is looking for a strong Head Chef to lead the kitchen and help move the business forward.This is a 2 AA Rosette pub operation with a strong local following, rooms, and a well-established reputation for seasonal, produce-led pub food. The food is not fine dining, but standards matter. The offer needs to resonate with proper pub cooking, done with care, consistency and imagination.The heart of the menu needs to stay strong.A Sunday roast that people come back for.Seasonal specials that show personality.Menus that feel fresh, well-written and commercially sensible.This is a brilliant role for a Head Chef who understands what makes a great pub kitchen work.The business is currently doing around £22,000 to £24,000 per week, with scope to grow towards £30,000 per week. Sundays are already a major part of the offer, with around 200 covers for roast service.The right person will bring structure, confidence and energy.You will need to be hands-on, calm under pressure and comfortable leading from the front. This role is not about overcomplicating the food. It is about delivering great pub dishes with consistency, training the team properly, and building a kitchen culture that can grow.The ideal Head Chef will have:
Experience as a Head Chef or strong Senior Sous Chef in a quality pub, gastro pub or relaxed restaurantA background in fresh food kitchens with strong seasonal menusIdeally experience in a 1 AA Rosette, 2 AA Rosette, Bib Gourmand or quality-led pub environmentStrong team leadership and training skillsGood menu writing abilityA clear understanding of GP, labour, stock, ordering and kitchen standardsThe confidence to improve systems without losing the identity of the pubA genuine passion for British pub food done properly
This would suit someone from a quality independent gastro pub, a premium pub group, or a relaxed food-led restaurant where standards matter but the atmosphere stays warm and accessible.The package:
£45,000 to £48,000 basic salaryAround £5,000 to £6,000 per year in tipsBonus on top, based on performance targetsTemporary accommodation available if neededStrong platform to grow the food salesWell-known pub with a strong reputationOpportunity to put your stamp on the menu and kitchen culture
This is a great opportunity for a Head Chef who wants ownership, creativity and the chance to lead a proper pub kitchen with genuine room to grow.....Read more...
Executive Head Chef
Salary
£55,000 basic + bonus + gratuities (OTE £65,000)Location
East YorkshireWe're looking for an experienced Executive Head Chef to lead a high-volume, fresh food kitchen within a busy premium inn and hotel.This is a hands-on leadership role for an established Head Chef or Executive Chef with a proven track record of leading large kitchen teams, delivering exceptional food quality and driving commercial performance.The business operates a busy restaurant, 38-bedroom hotel, breakfast service, events and seasonal menus. This is not a first-time Head Chef opportunity. We're looking for someone who thrives in volume while maintaining consistently high standards.The Role
You will take full responsibility for all kitchen operations, leading a team of around 20 including 11 chefs and 9 kitchen assistants.Key responsibilities include:• Leading a high-volume fresh food kitchen during busy service periods.• Managing, coaching and developing the kitchen brigade.• Creating seasonal menus using fresh, locally sourced ingredients.• Delivering consistent food quality across restaurant, breakfast and event operations.• Managing GP, food cost, labour cost and kitchen budgets.• Ordering, stock control, waste reduction and supplier management.• Maintaining Food Safety, HACCP, allergen compliance and health & safety standards.• Recruiting, training and succession planning for the kitchen team.• Working closely with senior management to achieve financial and operational targets.• Driving kitchen standards, efficiency and continuous improvement.About You
You'll have:• At least 3 years' experience as a Head Chef or Executive Chef.• Experience leading large kitchen teams within premium hospitality.• Strong fresh food and from-scratch cooking experience.• Experience in high-volume restaurant, hotel or gastro pub environments.• Strong financial understanding including GP, food cost, labour control and stock management.• Excellent leadership, coaching and communication skills.• Experience delivering Rosette-standard food in a commercially focused operation.• Level 3 Food Safety qualification or willingness to obtain it.You'll be a visible leader who enjoys being on the pass, developing chefs and maintaining standards during demanding services.The Operation
• Premium inn with 38 bedrooms.• Around 91% annual occupancy.• Busy breakfast operation serving 50-60 covers daily.• Restaurant regularly serving 70-90 covers, with significantly higher volumes during peak periods.• Seasonal menus changing every couple of months.• Fresh, traditional British food prepared to a high standard.• Strong emphasis on consistency, quality and speed of service.• Existing Head Chef has been promoted internally after eight successful years.Package
• £55,000 basic salary.• Bonus scheme.• Gratuities worth approximately £4,000 per year.• 28 days holiday increasing with service.• Health Cash Plan.• Employee Assistance Programme.• Enhanced maternity and paternity pay.• Life assurance.• High Street discounts.• Discounted food, drink and accommodation across the group.• Apprenticeship and development opportunities.• Long service awards.• Career progression within a growing hospitality business.• Temporary accommodation may be available for relocation.If you're an experienced Head Chef who enjoys leading from the front, developing teams and delivering exceptional fresh food in a fast-paced environment, we'd love to hear from you.....Read more...
As an Apprentice Chef, you will support daily operations, masterclasses, and exclusive evening events
Assist in prepping high-quality, seasonal ingredients for in-house dining events, guest chef takeovers, professional training days and culinary masterclasses
Learn and maintain impeccable kitchen organisation, hygiene standards, and food safety protocols
Develop a deep understanding of premium meats, traditional butchery cuts, and sustainable, farm-to-fork sourcing
Work as part of our experienced catering butchery team, supporting all departments with the preparation and packing of our premium Yorkshire produce
Work alongside Chef Greg to learn how new recipes, retail products, and trade menus are conceptualised and tested
Support guest chef events while learning different ways of working and adapting to varying service demands
What we are looking for:
A genuine love for food, cooking, and learning about seasonal ingredients
Eager to learn, reliable and punctual
Great communication skills and a positive attitude, whether interacting within our team, trade guests, guest chefs, or masterclass attendees
Flexibility. Must be available to work some weekends and evenings to support our schedule of supper clubs, guest takeovers, and in-house events
Training:
From September you will travel to Leeds City College (Print Works Campus) to study towards a L2 qualification one day per week (Wednesdays)
Training Outcome:A full-time permanent contract is likely upon completion of the apprenticeship.Employer Description:Method at Sykes House Farm is a state-of-the-artdevelopment kitchen. Backed by three generations of Yorkshire farming and premium catering butchery,Method is where food innovation happens. Under the guidance of our Development Chef, Greg,we host exclusive tasting menus with top-tier guestchefs, run hands-on culinary & butchery masterclasses,and design bespoke products for our trade customers.Working Hours :Predominantly Monday – Friday, daytime hours (circa 8.30am-4.30pm) but with regular evening and weekend shifts (lieu time will be offered back).Skills: Communication skills,Attention to detail,Presentation skills,Passion for cooking,Eager to learn,Flexible to evening/weekends....Read more...
Head Chef | New Opening Restaurant | Bath | £55,000 – £60,000 + TRONCRelocation support availableAn exciting opportunity has arisen for an ambitious Head Chef to lead the launch of a brand-new 54-cover restaurant in the heart of Bath.Opening in November, this is a rare chance to take ownership of a new culinary concept from the very beginning, shaping the menu, building the team, and creating the identity of a restaurant that aims to become a standout destination within Bath’s dining scene.The restaurant will focus on vibrant, ingredient-led cooking with influences from the Middle East and Asia. The style is inspired by chefs such as Ottolenghi, Sami Tamimi and Neil Perry, combining bold flavours, seasonal produce, creative combinations, and beautifully presented dishes.The concept will be modern, relaxed, and elevated without being formal fine dining. The menu will focus on sharing-style dishes across sections including Nibbles, Vegetables, Fish, Meat and Sides, offering guests an exciting and approachable dining experience.This role would suit a Head Chef or experienced Senior Sous Chef who has worked within high-quality international, Middle Eastern, Asian, or fusion-led restaurants and enjoys developing food that is creative, seasonal, and full of flavour.The OpportunityAs this is a brand-new opening, the successful candidate will be involved from the development stages. Before opening, there will be a dedicated period to focus on menu creation, recipe development, supplier relationships, kitchen setup, team recruitment, training, and ensuring the restaurant is ready to launch successfully.The opening will coincide with Bath’s busy Christmas period, with the restaurant expected to build momentum quickly. The first few months will be fast-paced, with a strong focus on delivering consistent quality while establishing the restaurant’s reputation.Key Responsibilities
Lead the kitchen operation and create a positive, ambitious kitchen cultureDevelop and deliver a seasonal menu focused on Middle Eastern and Asian influencesCreate, test, and cost dishes ahead of launchBuild relationships with suppliers and source high-quality ingredientsRecruit, train, and develop the kitchen teamEstablish kitchen procedures, standards, and systems before openingManage food costs, stock control, ordering, and kitchen performanceMaintain excellent standards of food quality, hygiene, and consistencyWork closely with the wider management team to deliver the restaurant visionDrive the restaurant towards industry recognition, including Rosette ambitions
The Ideal Candidate
Current Head Chef or experienced Senior Sous Chef within a high-quality restaurant environmentBackground in international, Middle Eastern, Asian, or fusion cuisineStrong understanding of ingredients, seasonality, and flavour combinationsExperience creating menus and developing dishes from concept to launchProven ability to lead and inspire a kitchen teamCommercially aware with experience managing food costs and kitchen operationsPassionate about modern, creative dining experiencesLooking for the opportunity to make their mark on a new opening
What’s on Offer
Salary of £55,000 – £60,000 plus TRONCOpportunity to build and shape a restaurant from day oneCreative involvement across menu development and kitchen setupSupportive ownership with ambitious plansRelocation support available for the right candidate, including assistance with accommodation initiallyFlexible start date considered, with an ideal start from SeptemberOpportunity to take part in a cook-off as part of the selection processBe part of one of Bath’s most exciting new restaurant openings....Read more...
In line with The Laundry’s philosophy, that provenance matters, we are offering a Commis Chef Apprenticeship focused on classic bistro food. This role provides comprehensive training in the preparation and cooking of entirely fresh, site-sourced ingredients across our full-service cycle, from the precision of the breakfast shift through to lunch, dinner, and our signature Sunday Roasts.
In partnership with Westminster Capital City College, you will develop essential preparation skills while learning the artistry of cooking in a live service setting. Beyond the technical handling of meat, fish, poultry, and seasonal vegetables, you will build a professional foundation in kitchen hygiene, safety, and organisation, gaining the discipline required to deliver high-standard menus that celebrate quality at every stage. Training:On-the-job training 4 days a week and also 1 day a week at W-CCC.
Commis Chef Apprenticeship standard.
Functional Skills, English and maths at Level 1, progressing to Level 2 if applicable. Training Outcome:Upon Successful Completion, you will achieve a Level 2 Commis Chef Apprenticeship.Employer Description:Inspired by classic European bistros, neighbourhood bars and cafés that have influenced Chef Sommelier Melanie Brown’s travel adventures. The Laundry is a place where brunches thrive, afternoon and evening sundowners are a must and an all-day menu is founded on the intrinsic landscape of culinary tradition. Traditional cooking with New World creativity and flair. A simple philosophy of genuine, honest cooking merged with welcoming hospitality, in a building steeped in history and grace.
Set in the heart of Brixton on Coldharbour Lane, The Laundry flows from day to night, offering a variety of spaces; whether it be an intimate dinner for two, a mid afternoon meal or a celebration for many; the kitchen never sleeps. An expansive, covered and heated terrace serves cocktails and food until late into the night. Private events are catered for in two semi-private dining rooms, and award-winning Sunday Roasts are a local institution throughout the colder months. Walk-ins are wholeheartedly encouraged, though it is essential to book at weekends. The bustling bar beckons night owls and day diners alike and inventive seasonal cocktails always make it worth the visit. Working Hours :Shift pattern and Rota, weekends included. Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Initiative,Patience,Physical fitness,Customer care skills....Read more...
Job Title: Front office agent- Luxury hotel Location: Venice Salary: €1,600 gross per month ASAP startWe are looking for a Front Office Agent to join a luxury hotel in Venice for an immediate start.This is a key guest-facing role at the heart of the hotel experience. You will be the first point of contact for international guests, ensuring a smooth, welcoming, and professional arrival and departure experience. The role offers the opportunity to work in a refined hospitality environment where attention to detail, communication, and service excellence are essential.It is a strong opportunity for candidates who enjoy working with people, thrive in a structured luxury environment, and are open to relocating for a seasonal experience in Venice.Key responsibilities
Handle guest check-in and check-out proceduresManage reservations, arrivals, and departures efficientlyProvide accurate information and assistance to guests during their stayHandle guest requests and resolve issues in a professional mannerWork with internal systems to ensure smooth daily operationsCoordinate with other departments to ensure seamless guest experienceMaintain high standards of hospitality and service quality
Requirements
Fluency in Italian is a mustPrevious experience in Front Office or guest service roles preferredKnowledge of Opera PMS system is requiredStrong communication and interpersonal skillsProfessional, guest-oriented attitudeAbility to work in a structured, high-standard hospitality environmentEU work eligibility required
What we offer
€1,600 gross/month salarySeasonal contract with possibility of renewal for the following seasonOpportunity to work in a luxury hotel environment in VeniceExposure to international guests and high-end hospitality standardsProfessional experience within a structured Front Office team
Job Title: Front office agent- Luxury hotel Location: Venice Salary: €1,600 gross per month ASAP startIf 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...
