We are seeking a skilled and reliable Chef de Partie to join our clients culinary team, working across a variety of venues and events including weddings, private functions, corporate hospitality, and large-scale public events. This is a great opportunity for a passionate chef to work in a dynamic, fast-paced environment with a team that values creativity, quality, and professionalism.
As CDP, you’ll be responsible for running a section of the kitchen independently, ensuring preparation and service are carried out to the highest standards. You’ll work closely with the Sous and Head Chefs to support seamless execution across multiple sites.
Benefits:
A fast-moving, exciting work environment across premium venues and high-profile events.Career progression and training opportunities.Staff meals and travel contributions where applicable.A supportive and friendly team culture
Key Responsibilities:
Prepare, cook, and present dishes within your section in line with the menu and event requirements.Ensure your section operates efficiently during prep and service, whether on-site or at off-site venues.Maintain a clean and organised work areaMonitor stock levels in your section and report shortages or issues to senior chefs.Adapt to changing menus, venues, and service styles (buffet, plated, canapés, etc.) across events.Ensure allergen and dietary requirements are met and clearly communicated.
Requirements:
Proven experience as a CDP or Commis Chef ready to step up, ideally within events, catering, or high-volume service.Flexibility to work across multiple venues and varied shift patterns (including evenings/weekends).Sound knowledge of food safety, cleanliness, and allergen procedures.Strong communication and teamwork skills.Able to work under pressure and meet tight deadlines with a calm, focused attitude.
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We are seeking a skilled and motivated Junior Sous Chef to join our client’s culinary team in a corporate environment. This role is ideal for a chef with experience in high-quality food production who is looking for a Monday to Friday role! As a main responsibility you will lead the creativity and execution of plated meals for up to 40 guests. In addition, you will support the Executive Chef in banquet tasks.Benefits:- Monday to Friday schedule!- Excellent Pension contributions- 25 days holiday + bank holidays- Free meals- Opportunities for overtimeKey Responsibilities:
Assist in the preparation and service of lunch menus to a consistently high standardOversee menu development and food prep schedules,Maintain food hygiene and safety standards in accordance with company and legal regulationsAssist in stock management, ordering, and cost control measuresUphold presentation, portion control, and service standardsMonitor kitchen cleanliness and ensure proper maintenance of equipment
Requirements:
2+ years of experience in a professional kitchenStrong culinary skills with experience in fresh, seasonal food productionKnowledge of food safety standards (Level 2 or higher Food Hygiene certification preferred)Excellent organizational and communication skillsPositive, team-focused attitude and a proactive approach to problem-solvingComfortable with early starts and working in a fast-paced environmentPrevious experience in a corporate or contract catering setting is a plus
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Keeping kitchen clean and tidy and a safe working area
Assisting kitchen team with a range of tasks
Sorting delivieries and putting away
Doing temperature checks
Helping with Food preparation
Plating up during service
Training:
The apprentice will attend one day per week at South Downs Campus in the training kitchens
They will also do learning in the workplace with a workplace mentor and a work based trainer
Training Outcome:
Once qualified, there is an opportunity to progress on to the Chef de Partie apprenticeship
Employer Description:We are a modern and stylish café bar serving hand picked wines and contemporary cocktails coupled with a restaurant serving pizzas along with small plates as well as a selection of delicious main course dishes and home made desserts. In addition, we serve breakfasts and Sunday Roasts. We are number one out of 64 other restaurants on Trip Advisor.
Here at Number 73 Bar and Kitchen we take great pride in our customer service as we believe it is that trait it's self that brings people in and back again.
We have a wonderful selection of hand-crafted seasonal cocktails made by our lovely bar staff.
Our food as much as possible is made in house by our wonderful Head Chef Jordan and his Sous Chef and they have perfected down to the smallest details!
We also offer a perfectly garnished gin list, which is ever increasing including Gin from our local distillery in Portsmouth.
Our General Manager Jamie and Deputy Manager Matt, will always meet you at the door with a beaming smile, whether you pop in for some breakfast, lunch, dinner or just for some drinks and coffee!Working Hours :Opening hours are:
Wednesday, Thursday, 9.00am - 2.30pm, Friday, 5.00pm - 9.00pm, Saturday, 9.00am - 9.30pm and Sunday, 12.00pm - 5.00pm
There will be a variety of shifts over these hours with one split shift per week.Skills: Communication skills,Attention to detail,Team working,Willing to learn....Read more...
The apprentice Commis Chef role will teach you everything you need to know about working within a professional commercial Kitchen to exacting standards, to deliver the best possible dining experience. You will learn about a range of produce and ingredients, teaching you how to develop flavours and dishes.
Main Responsibilities and Duties will include:
Prepping raw ingredients, fish, meat and vegetables
Learning various preparation and cooking techniques across all sections of the kitchen
Learning how to cook sauces
Learning how to prepare for service
Learning about stock rotation and management
Learning how to manage fridges and larders
Learning how to plate and present dishes
Training in how to work to, and achieve food hygiene and food safety standards
Building an understanding of how a kitchens’ workflow is managed
Working closely with the kitchen team of Chef de Parties, Sous Chefs and the Head Chef
Working closely with the Food & Beverage team to learn how to deliver a smooth operational service
As you gain experience, you will gradually start to take on more responsibilities and learn more advanced techniques and gain exposure into things like menu planning and development.Training:
Training will take place at Kendal College one day per week, during term time
Training Outcome:
Next step would be to move into either further study to progress the apprenticeship into Chef De Partie Level 3.
Gaining further qualifications or continue into full time employment without further study
Employer Description:Storrs Hall is a spectacular luxury Grade II listed Georgian Mansion Hotel, with a beautiful location and stunning grounds, on the shores of Lake Windermere. We were included in Tatler’s 101 Best Hotels in the World 2022. The intention is that we become one of the premier destination hotels in the country. Offering both an award-winning fine dining restaurant and a contemporary Bistro, that deliver a range of culinary delights and an impressive wine selection. We run a modern fully equipped Kitchen, under a talented Head ChefWorking Hours :Shifts will be between the hours of 7am and 10pm on a rota basis, Monday to Sunday, with a day release to attend college. A typical working week will be a minimum of 32 hours plus the day at college.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Initiative,Patience....Read more...
Start Date: Early to mid-July 2025Job DescriptionA forward-thinking food business in East London is seeking a skilled, hands-on Head Chef to lead its kitchen operations. This role offers a unique opportunity to step into a kitchen that’s focused on functional, performance-led food designed to support energy, gut health, and mental clarity.The successful candidate will take full ownership of the back-of-house operation: developing creative, scalable menus, overseeing smooth daily production, maintaining cost efficiency, and building a high-performing kitchen team.This is an excellent opportunity for an experienced chef with a background in catering or dark kitchens to join a business that prioritises quality, wellbeing, and purpose.Key Responsibilities
Lead and manage all aspects of kitchen operationsDevelop and implement functional, flavour-forward menusEnsure consistency and efficiency across daily food productionMonitor and manage food costs, stock, and orderingRecruit, train, and support a small kitchen teamUphold food safety and hygiene standards at all times
Candidate Requirements
Proven experience as a Head Chef or Senior Sous ChefBackground in catering, production kitchens, or dark kitchen operationsStrong leadership and organisational skillsConfidence managing volume without compromising qualityInterest in nutrition, wellbeing, and food innovationReliable, detail-oriented, and solutions-focused
What’s on Offer
£40,000 – £44,000 per year, depending on experienceMonday to Friday working hours (early mornings to afternoons)28 days paid holiday (including bank holidays)An additional day off for your birthdayPrivate healthcare support (after probation)Real input into menu development and kitchen strategyA purpose-led, collaborative working environment
Know someone perfect for this role? Send us their CV and enjoy up to £500 through our referral scheme for every successful candidate introduced to us!If you are keen to discuss the details further, please apply today or send your cv to Giulia@cor-elevate.com....Read more...
We’re on the lookout for a Commis Chef to join our team!
Prep, create and bring our pub menu to life. Got a passion for food? You’ll fit right in. From learning new prepping skills, bringing a meal to life for the first time, to owning a section of the kitchen.
As Commis Chef: There’s plenty to get involved with whilst growing your career and developing skills that you can take home.
Experience in a similar Chef role or an experienced KP
Know or be willing to learn about the kitchen areas and procedures
Work within a team in a fast-paced environment
Help to support the kitchen team with the day-to-day running of the kitchen
Have a passion to deliver great, hot food to spec each and every time
What comes next is up to you: We’ll support you to complete your Chef Development Programme with the goal of becoming a Sous Chef.
What you get from us: You’ll be joining a pub company that’s been voted - Best Pub Employer (501+ Employees) at The Publican 2024 Awards. We put our people first, which is why we offer real benefits, including:
30% off at all our pubs, restaurants, and hotels
A reliable hours contract, to give you the security you deserve
Refuel at work with our £4.50 meal deal option whilst on shift, including popular menu dishes plus a drink
Flexible and part-time hours offered to work around your family or higher education
Exciting range of high street, online discounts and cashback offers
Fantastic range of apprenticeship programmes to support your career
A friendly and lively atmosphere, working alongside passionate and diverse teammates
Access to Licenced Trade Charity for financial, mental, and emotional well-being support
Come as you are. Personality counts for more than anything else here. We’ll accept you and celebrate you for being you. We can’t wait to see what we can make happen together. Marston’s could be the making of you.
Marston’s. Where people make pubs.Training Outcome:Marston’s offer ongoing training and support and actively encourages their employees to progress.Employer Description:We’ve been running pubs and brewing beer in one form or another for more than 185 years – a heritage that we’re incredibly proud of! Today we operate more than 1,400 pubs, bars and hotels.Working Hours :Shift work including evenings and weekends, exact days and shifts to be confirmed.Skills: Communication skills,Customer care skills,Team working....Read more...
We’re on the lookout for a Commis Chef to join our team!
Prep, create and bring our pub menu to life. Got a passion for food? You’ll fit right in. From learning new prepping skills, bringing a meal to life for the first time, to owning a section of the kitchen.
As Commis Chef: There’s plenty to get involved with whilst growing your career and developing skills that you can take home.
Experience in a similar Chef role or an experienced KP
Know or be willing to learn about the kitchen areas and procedures
Work within a team in a fast-paced environment
Help to support the kitchen team with the day to day running of the kitchen
Have a passion to deliver great, hot food to spec each and every time
What comes next is up to you: We’ll support you to complete your Chef Development Programme with the goal of becoming a Sous Chef.
What you get from us: You’ll be joining a pub company that’s been voted - Best Pub Employer (501+ Employees) at The Publican 2024 Awards. We put our people first, which is why we offer real benefits including:
30% off at all our pubs, restaurants, and hotels
A reliable hours contract, to give you the security you deserve
Refuel at work with our £4.50 meal deal option whilst on shift, including popular menu dishes plus a drink
Flexible and part time hours offered to work around your family or higher education
Exciting range of high street, online discounts and cashback offers
Fantastic range of apprenticeship programmes to support your career
A friendly and lively atmosphere, working alongside passionate and diverse teammates
Access to Licensed Trade Charity for financial, mental, and emotional well-being support
Come as you are. Personality counts for more than anything else here. We’ll accept you and celebrate you for being you. We can’t wait to see what we can make happen together. Marston’s could be the making of you.
Marston’s. Where people make pubs.Training Outcome:Marston’s offer ongoing training and support and actively encourage their employees to progress.Employer Description:We’ve been running pubs and brewing beer in one form or another for more than 185 years – a heritage that we’re incredibly proud of! Today we operate more than 1,400 pubs, bars and hotels.Working Hours :Shift work, including evenings and weekends, exact shifts to be confirmed.Skills: Communication skills,Customer care skills,Team working....Read more...
Executive Chef – Naples, FL– Up to $150k + BonusWe’re partnering with a growing upscale hospitality group to find a Sous Chef coming from a Michelin or Forbes background for one of their standout concepts. This is a great opportunity to support a Michelin-level culinary team, contribute to menu execution, and help lead day-to-day kitchen operations in a refined and fast-paced environment.Benefits:
Salary between $70k to $80k + quarterly bonusRelocation! based someone else? They will help with relocation costsBe part of a expanding group!
What they are looking for:
Fine Dining Background: Experience working in Michelin-starred or Forbes-rated kitchens with high culinary standards.
Culinary Leadership: Ability to support and guide the team, ensuring smooth kitchen operations and mentoring junior staff.Menu Execution & Creativity: Skilled in executing refined, seasonal dishes and contributing to innovative menu development.Operational Know-How: Knowledge of inventory, food cost control, kitchen cleanliness, and maintaining health and safety standards.Attention to Detail: Focused on consistency and precision to support an exceptional guest dining experience.
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com – declan@corecruitment.comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
The Carpenters Arms, a new food-led brew pub by Heathen Soul Brewery, blends craft brewing with traditional pub warmth in the Tamar Valley. We're building something a little different here. Rooted in the Tamar Valley, we're connecting directly with small-scale growers, foragers and producers to create a 'soil-to-table' experience. We are looking for chefs who see food as a craft, not a commodity - someone who thrives in a collaborative kitchen, where the team eats together, experiments with new ideas and gets out into the wild to forage, taste and learn. This is a place to slow down and build something real with like-minded people.The RoleSupport the Head Chef in delivering high-quality, seasonal menus made from scratch. You'll help lead the day-to-day running of the kitchen, maintain high hygiene and HACCP standards and play a key role in developing a positive, well-organised kitchen culture. You'll also contribute ideas for specials, mentor junior staff and work closely with local growers and suppliers.What We're Looking For
Experience in a senior kitchen position (Sous or strong CDP level)Background in high-quality, scratch-cooking kitchensGood organisational skillsPassion for sustainability, seasonality and provenanceKnowledge of food safety and kitchen management systemsA collaborative mindset and interest in continual learningComfortable working with fresh, local and foraged ingredients
What We Offer
A progressive kitchen with space to contribute and growA healthy work-life balance with fair tronc/tips shared across the teamA supportive team environment with a strong community focusOpportunities to develop skills, explore new ideas and join staff tripsCompetitive salary of £30K-£34K, depending on experience....Read more...
From summer 2025, The Carpenters Arms begins an exciting new chapter under the ownership of Heathen Soul Brewery.We're a new food-led pub venture blending craft brewing with traditional pub warmth, offering a curated selection of small-batch beers, refined pub food and a focus on community-driven hospitality. Heathen Soul was born from a love of bold, characterful beers, brewed with respect for tradition but never bound by it. We combine time-honoured methods with modern techniques to create beers that are inventive and expressive but still true to their style. We want the food offering to reflect our approach to brewing - true to the craft but with fresh, modern ideas. Rooted in the Tamar valley, we're connecting directly with our local small-scale growers, organic farmers, foragers and producers to create a food experience which showcases the best they have to offer.The RoleLead the kitchen both creatively and operationally. You'll design seasonal menus, cook high-quality food from scratch and work closely with local growers, foragers and suppliers. Manage and support a small, collaborative team and maintain HACCP/ high hygiene standards. Help build a kitchen culture that values craft, consistency and connection to the land.What We're Looking For
Experience in a senior kitchen role (Head or Sous Chef)Background in high-quality, scratch-cooking kitchensStrong leadership and team-building skillsPassion for sustainability, seasonality and provenanceConfident in kitchen management and food safety standardsCollaborative, curious and open to new ideasComfortable working with local growers and producers
What We Offer
A creative, forward-thinking kitchen with real freedom to shape the menuA healthy work-life balance with fair tronc/ tips shared across the teamA supportive, close-knit team with a strong community focusOpportunities to grow your skills, explore new ideas and join staff tripsCompetitive salary of £38K-£42K, depending on experience....Read more...
