Chef de Partie, required for a prestigious hotel in the Guildford area. This is a part-time role and would suit someone who can be flexible. Ideally our client is looking for a Chef de Partie who can work 3 full days a week, which will be on a rota basis, and this will include week-ends. As Chef de Partie candidates require a good all-round background, to include restaurant service and experience of catering for conference, wedding and banqueting operations. As Chef de Partie you will be supporting the Head Chef, working within a kitchen brigade including Kitchen Porters. Good kitchen management and food hygiene control are essential. This role may suit a current strong Commis Chef, looking for a first time senior appointment as Chef de Partie. The salary for the role of Chef de Partie is given as Competitive paid hourly, with company benefits. If you require relocation, our client may be able to assist you to find accommodation in the Guildford area. N.E. Recruitment is acting as an Employment Agency in relation to this vacancy Please send an up to date copy of your Curriculum Vitae. We look forward to receiving all applications however due to the high number of applications we are only able to contact candidates which closely match the level of skills and experience of the requirements of our clients. However, for more information or opportunities please contact us or forward your cv for consideration. Candidates must be eligible to live and work in the UK
May 14, 2026
Full time
Chef de Partie, required for a prestigious hotel in the Guildford area. This is a part-time role and would suit someone who can be flexible. Ideally our client is looking for a Chef de Partie who can work 3 full days a week, which will be on a rota basis, and this will include week-ends. As Chef de Partie candidates require a good all-round background, to include restaurant service and experience of catering for conference, wedding and banqueting operations. As Chef de Partie you will be supporting the Head Chef, working within a kitchen brigade including Kitchen Porters. Good kitchen management and food hygiene control are essential. This role may suit a current strong Commis Chef, looking for a first time senior appointment as Chef de Partie. The salary for the role of Chef de Partie is given as Competitive paid hourly, with company benefits. If you require relocation, our client may be able to assist you to find accommodation in the Guildford area. N.E. Recruitment is acting as an Employment Agency in relation to this vacancy Please send an up to date copy of your Curriculum Vitae. We look forward to receiving all applications however due to the high number of applications we are only able to contact candidates which closely match the level of skills and experience of the requirements of our clients. However, for more information or opportunities please contact us or forward your cv for consideration. Candidates must be eligible to live and work in the UK
AL949 - Chef Location: Hindhead, Surrey Salary: £32,000 Per annum + Progression Overview: We are seeking a skilled and dedicated Chef to join our team. As a Chef, you will be responsible for overseeing the entire food preparation and cooking process, ensuring the highest standards of quality, safety, and cleanliness are maintained in the kitchen and dining areas. Your expertise in culinary arts, attention to detail, and commitment to excellent food service will contribute to the success of our establishment. Duties and Responsibilities For the Chef: Oversee the correct procedures for storing, preparing, cooking, and serving food, including thorough labeling, temperature checks, and allergy management during your shift. Maintain high standards of cleanliness and hygiene in all kitchen and dining areas, ensuring that all food handling and storage areas meet regulatory requirements. Carry out regular checks and audits in line with current requirements to ensure compliance with food safety and hygiene standards. Adhere to all regulatory issues regarding health, hygiene, and safety, including following Hazard Analysis and Critical Control Points (HACCP) guidelines. Follow catering risk assessments as required to identify and address potential hazards in the kitchen environment. Prepare for internal and external audits/inspections conducted by managers, NSF (National Sanitation Foundation), and Environmental Health, ensuring that all necessary documentation is in order. Ensure that cleaning schedules are produced and followed by all catering staff, promoting a clean and organized work environment. Ensure that all food allergen policies and procedures are followed by all catering staff, minimizing the risk of cross-contamination and addressing customer dietary requirements. Ensure accurate completion of all relevant food safety documentation, including The Kitchen Diary, to maintain accurate records of food preparation, storage, and safety measures. Skills and Qualifications For the Chef: Proven experience as a Chef or in a similar culinary role. In-depth knowledge of food safety and hygiene practices, including HACCP guidelines. Excellent understanding of kitchen operations, including food preparation techniques and cooking methods. Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene. Ability to work effectively in a fast-paced environment and prioritize tasks accordingly. Excellent organizational and leadership skills, with the ability to supervise and train kitchen staff. Strong communication and interpersonal skills, enabling effective collaboration with team members. Creative and innovative mindset, capable of developing new dishes and menus. Flexibility to work evenings, weekends, and holidays as required in a hospitality setting. Location: Marchants Hill, Hindhead Salary: £32,828 Per annum
May 14, 2026
Full time
AL949 - Chef Location: Hindhead, Surrey Salary: £32,000 Per annum + Progression Overview: We are seeking a skilled and dedicated Chef to join our team. As a Chef, you will be responsible for overseeing the entire food preparation and cooking process, ensuring the highest standards of quality, safety, and cleanliness are maintained in the kitchen and dining areas. Your expertise in culinary arts, attention to detail, and commitment to excellent food service will contribute to the success of our establishment. Duties and Responsibilities For the Chef: Oversee the correct procedures for storing, preparing, cooking, and serving food, including thorough labeling, temperature checks, and allergy management during your shift. Maintain high standards of cleanliness and hygiene in all kitchen and dining areas, ensuring that all food handling and storage areas meet regulatory requirements. Carry out regular checks and audits in line with current requirements to ensure compliance with food safety and hygiene standards. Adhere to all regulatory issues regarding health, hygiene, and safety, including following Hazard Analysis and Critical Control Points (HACCP) guidelines. Follow catering risk assessments as required to identify and address potential hazards in the kitchen environment. Prepare for internal and external audits/inspections conducted by managers, NSF (National Sanitation Foundation), and Environmental Health, ensuring that all necessary documentation is in order. Ensure that cleaning schedules are produced and followed by all catering staff, promoting a clean and organized work environment. Ensure that all food allergen policies and procedures are followed by all catering staff, minimizing the risk of cross-contamination and addressing customer dietary requirements. Ensure accurate completion of all relevant food safety documentation, including The Kitchen Diary, to maintain accurate records of food preparation, storage, and safety measures. Skills and Qualifications For the Chef: Proven experience as a Chef or in a similar culinary role. In-depth knowledge of food safety and hygiene practices, including HACCP guidelines. Excellent understanding of kitchen operations, including food preparation techniques and cooking methods. Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene. Ability to work effectively in a fast-paced environment and prioritize tasks accordingly. Excellent organizational and leadership skills, with the ability to supervise and train kitchen staff. Strong communication and interpersonal skills, enabling effective collaboration with team members. Creative and innovative mindset, capable of developing new dishes and menus. Flexibility to work evenings, weekends, and holidays as required in a hospitality setting. Location: Marchants Hill, Hindhead Salary: £32,828 Per annum
Building a sustainable tomorrow BAM UK & Ireland is recruiting a Kitchen Manager to join our FM Segment of the business and to join the Bromsgrove Schools Team. Based out of South Bromsgrove High School. Available Shift Pattern: 32.5 hours a week, Monday-Friday 8.00am - 3.00pm. Term Time only. 39.6 weeks per year. Pay: £14.13 per Hour, Overtime available. Among many support services our enhanced family friendly package includes: Men s and Women s health, fertility support, maternity, paternity and shared parental leave, fostering leave, menopause support, carer leave, surrogacy and adoption support. Making Possible • Manage the daily opening and closing of the kitchen. • Prepare, cook and present food, quickly and efficiently, meeting set out standards. • Assist in keeping the kitchen clean, hygienic and tidy, at all times. • Keep up to date with current promotions, theme days and school requests. • Work safely around kitchen equipment and monitor and deal with any maintenance issues. • Manage all kitchen-related office administration and third-party contractors. • Manage and maintain correct staffing levels. • Identify and take an active role in the recruitment of new staff members. • Use catering system to maintain and improve food costs and labour budget. • Maintain accurate food-ordering and stocking levels, including all kitchen materials. • Assist in achieving financial targets set out by the catering manager. • Manage wastage through correct product measurement. • Maintain personal knowledge by completing in-house training, attending courses and completing workbooks. • Always adhere to all company policies and procedures. • Be involved and contribute at team meetings. • Carry out instructions given by the management team and head office. Your team You will be working in a school kitchen environment with a dedicated team of catering assitants. What s in it for you? A challenging and continuously changing environment in a forward thinking organisation. In addition to an attractive salary and benefits package, we support further personal growth and development. What do you bring to the role? • Experience working as a Chef/ Kitchen Manager in a catering environment (ideally schools). • Food Safety Hygiene (level 2) Certificate Level 3 Desirable. • Catering Qualifications. • Innovative and creative. • Experienced in menu planning and costing. • Experience of H&S including Food Safety. • Knowledge of Natasha s Law Food Allergen Labelling and its implementation in the kitchen & School Food Plan Standards. • Excellent literacy and numeracy skills. • Good ICT Skills. • Working knowledge of cashless catering solutions e.g., Biostore Fastrack & ParentPay. • Ability to train staff on the use of commercial kitchen equipment. • Knowledge of health and safety procedures. • In depth knowledge of COSHH regulations. • Willingness to participate in development and training opportunities. • Holds full UK driving license. • Excellent organizational, presentation, communication, team building & interpersonal skills. • Excellent customer service skills. • Excellent people management skills; treats all customers with courtesy and consideration. About BAM Building a sustainable tomorrow. That s our mission and our promise at BAM. It s how we engineer vital infrastructure and construct high-quality buildings as one of the largest construction companies in Europe. We strive to create an environment where everybody feels welcome and valued. We re on an exciting journey to employ the best talent to join us regardless of social background, race, colour, religion, national or ethnic origin, sexual orientation, gender identity or expression, age, disability or other characteristics. The application process BAM is committed to ensuring a fully inclusive recruitment and onboarding process, so if at anytime you feel you may need any reasonable adjustments, do not hesitate to speak with one of our team, and we will do our best to support you. DBS will be required. "Join us in Making Possible".
May 14, 2026
Full time
Building a sustainable tomorrow BAM UK & Ireland is recruiting a Kitchen Manager to join our FM Segment of the business and to join the Bromsgrove Schools Team. Based out of South Bromsgrove High School. Available Shift Pattern: 32.5 hours a week, Monday-Friday 8.00am - 3.00pm. Term Time only. 39.6 weeks per year. Pay: £14.13 per Hour, Overtime available. Among many support services our enhanced family friendly package includes: Men s and Women s health, fertility support, maternity, paternity and shared parental leave, fostering leave, menopause support, carer leave, surrogacy and adoption support. Making Possible • Manage the daily opening and closing of the kitchen. • Prepare, cook and present food, quickly and efficiently, meeting set out standards. • Assist in keeping the kitchen clean, hygienic and tidy, at all times. • Keep up to date with current promotions, theme days and school requests. • Work safely around kitchen equipment and monitor and deal with any maintenance issues. • Manage all kitchen-related office administration and third-party contractors. • Manage and maintain correct staffing levels. • Identify and take an active role in the recruitment of new staff members. • Use catering system to maintain and improve food costs and labour budget. • Maintain accurate food-ordering and stocking levels, including all kitchen materials. • Assist in achieving financial targets set out by the catering manager. • Manage wastage through correct product measurement. • Maintain personal knowledge by completing in-house training, attending courses and completing workbooks. • Always adhere to all company policies and procedures. • Be involved and contribute at team meetings. • Carry out instructions given by the management team and head office. Your team You will be working in a school kitchen environment with a dedicated team of catering assitants. What s in it for you? A challenging and continuously changing environment in a forward thinking organisation. In addition to an attractive salary and benefits package, we support further personal growth and development. What do you bring to the role? • Experience working as a Chef/ Kitchen Manager in a catering environment (ideally schools). • Food Safety Hygiene (level 2) Certificate Level 3 Desirable. • Catering Qualifications. • Innovative and creative. • Experienced in menu planning and costing. • Experience of H&S including Food Safety. • Knowledge of Natasha s Law Food Allergen Labelling and its implementation in the kitchen & School Food Plan Standards. • Excellent literacy and numeracy skills. • Good ICT Skills. • Working knowledge of cashless catering solutions e.g., Biostore Fastrack & ParentPay. • Ability to train staff on the use of commercial kitchen equipment. • Knowledge of health and safety procedures. • In depth knowledge of COSHH regulations. • Willingness to participate in development and training opportunities. • Holds full UK driving license. • Excellent organizational, presentation, communication, team building & interpersonal skills. • Excellent customer service skills. • Excellent people management skills; treats all customers with courtesy and consideration. About BAM Building a sustainable tomorrow. That s our mission and our promise at BAM. It s how we engineer vital infrastructure and construct high-quality buildings as one of the largest construction companies in Europe. We strive to create an environment where everybody feels welcome and valued. We re on an exciting journey to employ the best talent to join us regardless of social background, race, colour, religion, national or ethnic origin, sexual orientation, gender identity or expression, age, disability or other characteristics. The application process BAM is committed to ensuring a fully inclusive recruitment and onboarding process, so if at anytime you feel you may need any reasonable adjustments, do not hesitate to speak with one of our team, and we will do our best to support you. DBS will be required. "Join us in Making Possible".
Overview Come and be part of the White Horse Dream team. We are a community owned but privately run pub nestled in the small village of Stonesfield Oxfordshire. We are a good old proper pub serving good homemade pub food and local ales and supporting the local community. A unique opportunity to join our small team has arisen. You will be working alongside our head chef to assist in taking the business to a another level. We are a rural location so the successful applicant will have transport, be reliable and punctual. Experience essential. Good rates of pay £13 per hour and a great opportunity for tips. Job Type: Full-time Pay: £13.00 per hour Benefits: Company pension Discounted or free food Free parking On-site parking Work Location: In person
May 14, 2026
Full time
Overview Come and be part of the White Horse Dream team. We are a community owned but privately run pub nestled in the small village of Stonesfield Oxfordshire. We are a good old proper pub serving good homemade pub food and local ales and supporting the local community. A unique opportunity to join our small team has arisen. You will be working alongside our head chef to assist in taking the business to a another level. We are a rural location so the successful applicant will have transport, be reliable and punctual. Experience essential. Good rates of pay £13 per hour and a great opportunity for tips. Job Type: Full-time Pay: £13.00 per hour Benefits: Company pension Discounted or free food Free parking On-site parking Work Location: In person
Roles Available: CDP Sous Chef Head Chef What We Offer: Do you want a role with a work life balance. Monday - Friday Working in some amazing locations within Bristol and surrounding areas Flexible full-time and part-time hours Competitive pay rates Supportive team environment Opportunity for ongoing and potential permanent work If you're passionate about hospitality and love working in a fast-paced, customer-focused environment, apply now and start your next opportunity today! How to Apply: Please send your CV and a short cover letter to Jubilee Recruitment is acting as an employment agency in relation to this temporary vacancy. Jubilee Recruitment is acting as an employment agency in relation to this temporary vacancy.
May 14, 2026
Seasonal
Roles Available: CDP Sous Chef Head Chef What We Offer: Do you want a role with a work life balance. Monday - Friday Working in some amazing locations within Bristol and surrounding areas Flexible full-time and part-time hours Competitive pay rates Supportive team environment Opportunity for ongoing and potential permanent work If you're passionate about hospitality and love working in a fast-paced, customer-focused environment, apply now and start your next opportunity today! How to Apply: Please send your CV and a short cover letter to Jubilee Recruitment is acting as an employment agency in relation to this temporary vacancy. Jubilee Recruitment is acting as an employment agency in relation to this temporary vacancy.
Head Chef - Scottish Borders (Full Time) Flexible Workforce Solutions is delighted to support a well established hospitality venue in the beautiful Scottish Borders as they recruit an ambitious and talented Head Chef to lead their kitchen team. This is a fantastic opportunity for a culinary professional who combines creativity, commercial awareness, and strong leadership - perfect for someone ready to make their mark in a busy, high quality operation. What We're Looking For You'll bring passion, drive, and a commitment to delivering exceptional food using fresh, seasonal, local ingredients. You will also be able to demonstrate: Culinary Excellence Outstanding cooking skills with the ability to adapt to local tastes and market demand A talent for developing profitable menus with an emphasis on quality and seasonality Leadership & Team Management Experience motivating, developing, and supervising kitchen teams in a positive and professional manner A collaborative approach, recognising and respecting the contribution of all departments Commercial & Operational Strength Proven ability to manage a profit centre, control costs, and minimise waste Strong organisational skills with exceptional attention to detail A sound understanding of food hygiene, compliance, and Health & Safety standards Experience & Qualifications Around 10 years' kitchen experience , with at least 3 years as Senior Sous Chef or Head Chef SVQ Level 2 Professional Cookery and REHIS Food Hygiene (Level 2) are desirable but not essential Key Responsibilities In this leadership role, you will be responsible for: Maintaining the highest standards across all food preparation and service Ensuring consistency, accuracy, and quality in every dish that leaves the kitchen Managing and mentoring the kitchen team Overseeing kitchen stock, supplier relationships, and cost control Driving efficiency while supporting wider business goals Monitoring performance, sales, and profitability in collaboration with the management team The Venue You'll be joining a long established and continually developing hospitality business offering: A popular main restaurant operating 7 days a week, serving up to 90 covers on busy services A welcoming lounge bar offering informal dining and private event capability Additional private dining spaces with flexibility for celebrations, meetings, and exclusive functions Extensive conference and banqueting facilities, including a major function suite accommodating up to 220 guests This is a varied and exciting environment for a Head Chef who thrives on both high quality restaurant service and large scale event catering. What's in It for You? Competitive salary (negotiable based on experience) Group Life Insurance (6 annual salary) Share of tips Complimentary B&B stay on each employment anniversary Food & Beverage discounts Length of service incentives Additional employee benefits including: Discounted or free food Staff discounts Sick pay If you are a hands on, inspirational Head Chef with a passion for fresh local food and the drive to lead a well established kitchen, we'd love to hear from you. Apply today through Flexible Workforce Solutions.
May 14, 2026
Full time
Head Chef - Scottish Borders (Full Time) Flexible Workforce Solutions is delighted to support a well established hospitality venue in the beautiful Scottish Borders as they recruit an ambitious and talented Head Chef to lead their kitchen team. This is a fantastic opportunity for a culinary professional who combines creativity, commercial awareness, and strong leadership - perfect for someone ready to make their mark in a busy, high quality operation. What We're Looking For You'll bring passion, drive, and a commitment to delivering exceptional food using fresh, seasonal, local ingredients. You will also be able to demonstrate: Culinary Excellence Outstanding cooking skills with the ability to adapt to local tastes and market demand A talent for developing profitable menus with an emphasis on quality and seasonality Leadership & Team Management Experience motivating, developing, and supervising kitchen teams in a positive and professional manner A collaborative approach, recognising and respecting the contribution of all departments Commercial & Operational Strength Proven ability to manage a profit centre, control costs, and minimise waste Strong organisational skills with exceptional attention to detail A sound understanding of food hygiene, compliance, and Health & Safety standards Experience & Qualifications Around 10 years' kitchen experience , with at least 3 years as Senior Sous Chef or Head Chef SVQ Level 2 Professional Cookery and REHIS Food Hygiene (Level 2) are desirable but not essential Key Responsibilities In this leadership role, you will be responsible for: Maintaining the highest standards across all food preparation and service Ensuring consistency, accuracy, and quality in every dish that leaves the kitchen Managing and mentoring the kitchen team Overseeing kitchen stock, supplier relationships, and cost control Driving efficiency while supporting wider business goals Monitoring performance, sales, and profitability in collaboration with the management team The Venue You'll be joining a long established and continually developing hospitality business offering: A popular main restaurant operating 7 days a week, serving up to 90 covers on busy services A welcoming lounge bar offering informal dining and private event capability Additional private dining spaces with flexibility for celebrations, meetings, and exclusive functions Extensive conference and banqueting facilities, including a major function suite accommodating up to 220 guests This is a varied and exciting environment for a Head Chef who thrives on both high quality restaurant service and large scale event catering. What's in It for You? Competitive salary (negotiable based on experience) Group Life Insurance (6 annual salary) Share of tips Complimentary B&B stay on each employment anniversary Food & Beverage discounts Length of service incentives Additional employee benefits including: Discounted or free food Staff discounts Sick pay If you are a hands on, inspirational Head Chef with a passion for fresh local food and the drive to lead a well established kitchen, we'd love to hear from you. Apply today through Flexible Workforce Solutions.
Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? Working as a Bank Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them. We are proud to deliver person centred hospitality across all our services and look for warm, motivated and passionate chefs who are driven by quality. Barchester is one of the UKs leading healthcare providers, with over 224 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open and join the Barchester family. Barchester can offer long term career growth and opportunities for ambitious chefs who pride themselves on working at the highest of standards. We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. NEED TO HAVE A personable and warm approach with a genuine interest in the wellbeing of residents Hold City & Guilds/NVQ/SVQ or equivalentExperience in helping lead and inspire a teamA good understanding of nutrition Experience of working with fresh seasonal foodThe ability to create a warm and welcoming environment within our homeGood understanding of HACCP NEED TO DO Help manage the kitchen in the Head Chef's absence Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standardsHelp create a warm, efficient and fun environment Work within budgetComplete regular auditsManage stock control To assist in leading and motivating a team REWARDS PACKAGE Work life balance - working days with alternate weekends Free learning and developmentA range of holiday, retail and leisure discountsOpportunity to showcase your talent at the annual Barchester Hospitality AwardsUnlimited access to our Refer a Friend bonus scheme If you are a passionate Chef who is keen to be part of a company that is driven by quality and who love to celebrate life, Barchester is the place to be
May 14, 2026
Full time
Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? Working as a Bank Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them. We are proud to deliver person centred hospitality across all our services and look for warm, motivated and passionate chefs who are driven by quality. Barchester is one of the UKs leading healthcare providers, with over 224 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open and join the Barchester family. Barchester can offer long term career growth and opportunities for ambitious chefs who pride themselves on working at the highest of standards. We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. NEED TO HAVE A personable and warm approach with a genuine interest in the wellbeing of residents Hold City & Guilds/NVQ/SVQ or equivalentExperience in helping lead and inspire a teamA good understanding of nutrition Experience of working with fresh seasonal foodThe ability to create a warm and welcoming environment within our homeGood understanding of HACCP NEED TO DO Help manage the kitchen in the Head Chef's absence Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standardsHelp create a warm, efficient and fun environment Work within budgetComplete regular auditsManage stock control To assist in leading and motivating a team REWARDS PACKAGE Work life balance - working days with alternate weekends Free learning and developmentA range of holiday, retail and leisure discountsOpportunity to showcase your talent at the annual Barchester Hospitality AwardsUnlimited access to our Refer a Friend bonus scheme If you are a passionate Chef who is keen to be part of a company that is driven by quality and who love to celebrate life, Barchester is the place to be
Are you an experienced Chef looking for an exciting new opportunity? The Lulworth Estate is a beautiful, country estate, home to the world famous Durdle Door and Lulworth Cove. We are committed to providing an exceptional customer experience, attracting both locals and visitors. We are looking for an experienced Chef, with a strong background from a similar environment, to become an integral part of our hospitality team at our Man O'War Bar and Restaurant at our beautiful holiday park, overlooking Durdle Door. Working alongside our existing Head Chef and kitchen team, you will be responsible for delivering service and the continued growth of our food offer as we extend opening hours. The successful candidate will be enthusiastic about fresh food, able to work well as part of a team, and confident operating in a busy hospitality environment while maintaining high standards. This is a permanent, full time position, working 5 days/40 hours per week and offers a fantastic opportunity for someone to demonstrate their existing kitchen skills and contribute to our future. Duties will include but not limited to: Work collaboratively with the existing Head Chef and kitchen team at Man O' War Bar/Restaurant. Prepare, cook and present dishes to a consistently high standard. Support service during busy periods, including weekends, evenings and peak seasonal trade. Maintain excellent food hygiene, health & safety, and cleanliness standards at all times. Assist with stock control, deliveries and minimising food waste. Contribute ideas and support menu development where appropriate. Be flexible in supporting extended opening hours and business growth. Be responsible for training any junior kitchen team members working with you. About You Previous experience working as a Chef or in a similar kitchen role A genuine passion for food and hospitality Able to work calmly and efficiently under pressure Strong teamwork and communication skills Good understanding of food safety and hygiene regulations Flexible, reliable and willing to work at other sites as required Please apply with CV and covering letter to . Job Type: Full-time Pay: £31,000.00-£33,000.00 per year Benefits: Company events Company pension Discounted or free food Employee discount Free parking On-site parking Ability to commute/relocate: West Lulworth: reliably commute or plan to relocate before starting work (required) Experience: Chef: 1 year (required) Work Location: In person Application deadline: 15/05/2026
May 14, 2026
Full time
Are you an experienced Chef looking for an exciting new opportunity? The Lulworth Estate is a beautiful, country estate, home to the world famous Durdle Door and Lulworth Cove. We are committed to providing an exceptional customer experience, attracting both locals and visitors. We are looking for an experienced Chef, with a strong background from a similar environment, to become an integral part of our hospitality team at our Man O'War Bar and Restaurant at our beautiful holiday park, overlooking Durdle Door. Working alongside our existing Head Chef and kitchen team, you will be responsible for delivering service and the continued growth of our food offer as we extend opening hours. The successful candidate will be enthusiastic about fresh food, able to work well as part of a team, and confident operating in a busy hospitality environment while maintaining high standards. This is a permanent, full time position, working 5 days/40 hours per week and offers a fantastic opportunity for someone to demonstrate their existing kitchen skills and contribute to our future. Duties will include but not limited to: Work collaboratively with the existing Head Chef and kitchen team at Man O' War Bar/Restaurant. Prepare, cook and present dishes to a consistently high standard. Support service during busy periods, including weekends, evenings and peak seasonal trade. Maintain excellent food hygiene, health & safety, and cleanliness standards at all times. Assist with stock control, deliveries and minimising food waste. Contribute ideas and support menu development where appropriate. Be flexible in supporting extended opening hours and business growth. Be responsible for training any junior kitchen team members working with you. About You Previous experience working as a Chef or in a similar kitchen role A genuine passion for food and hospitality Able to work calmly and efficiently under pressure Strong teamwork and communication skills Good understanding of food safety and hygiene regulations Flexible, reliable and willing to work at other sites as required Please apply with CV and covering letter to . Job Type: Full-time Pay: £31,000.00-£33,000.00 per year Benefits: Company events Company pension Discounted or free food Employee discount Free parking On-site parking Ability to commute/relocate: West Lulworth: reliably commute or plan to relocate before starting work (required) Experience: Chef: 1 year (required) Work Location: In person Application deadline: 15/05/2026
Date: 13th May 2026 Vacancy: Chef De Partie (CDP) Salary: c.£30k-£31k DOE Location: Maidenhead, SL6 Start: ASAP Rota: working 5 out of 7 days per week, 40 hours per week Breakfast shift will be 06:00-14:30 Afternoon shift will be 12:00-20:30 Events, you may be required to start later and finish between 21:00 and 22:00 The team: Chef Manager Head Chef was on Master Chef Bake Off Pastry Chef - was on Master Chef Bake Off Sous Chef 2 Chef De Parties (CDPs) 2 Kitchen Porters Please note: The Front of House is run by a different management team, they are not the responsibility of the kitchen / catering team. Volumes: 2-3 months of the year, the team will average around 50 covers in a day, minimum 20 covers Busy periods in comparison, you ll be averaging 250 to 300 covers per day + weddings, functions and events Please note: The menu is c.90-95% fresh produce. Applicant: Needs to run a section independently i.e. Salad Bar, Sauce, Bar Service Must have solid base knowledge of kitchen operations Will be a time served, inhouse trained or NVQ L2 qualified Chef Shall have excellent people skills, possess a great attitude and have the willingness to succeed Should be Food Hygiene / Food Safety certified Will have proven experience in precision cutting, dicing and chopping within a fast-paced environment Must be professional, punctual, reliable, flexible and adaptable Driver required due to location Benefits and perks: Full induction and training on arrival 28 days annual leave + your birthday off Christmas week closure, using up only 3 days of your annual leave Career development and progression Additional workshops available for personal growth Great work environment FOC and onsite parking Meal on duty Discounts to various high street retailers Access to onsite allotment And more Contact: Cheryl Wilson Interaction Recruitment (phone number removed) (url removed) For more information, please apply to this advert or contact Cheryl at Interaction Recruitment to discuss. INDNH
May 14, 2026
Full time
Date: 13th May 2026 Vacancy: Chef De Partie (CDP) Salary: c.£30k-£31k DOE Location: Maidenhead, SL6 Start: ASAP Rota: working 5 out of 7 days per week, 40 hours per week Breakfast shift will be 06:00-14:30 Afternoon shift will be 12:00-20:30 Events, you may be required to start later and finish between 21:00 and 22:00 The team: Chef Manager Head Chef was on Master Chef Bake Off Pastry Chef - was on Master Chef Bake Off Sous Chef 2 Chef De Parties (CDPs) 2 Kitchen Porters Please note: The Front of House is run by a different management team, they are not the responsibility of the kitchen / catering team. Volumes: 2-3 months of the year, the team will average around 50 covers in a day, minimum 20 covers Busy periods in comparison, you ll be averaging 250 to 300 covers per day + weddings, functions and events Please note: The menu is c.90-95% fresh produce. Applicant: Needs to run a section independently i.e. Salad Bar, Sauce, Bar Service Must have solid base knowledge of kitchen operations Will be a time served, inhouse trained or NVQ L2 qualified Chef Shall have excellent people skills, possess a great attitude and have the willingness to succeed Should be Food Hygiene / Food Safety certified Will have proven experience in precision cutting, dicing and chopping within a fast-paced environment Must be professional, punctual, reliable, flexible and adaptable Driver required due to location Benefits and perks: Full induction and training on arrival 28 days annual leave + your birthday off Christmas week closure, using up only 3 days of your annual leave Career development and progression Additional workshops available for personal growth Great work environment FOC and onsite parking Meal on duty Discounts to various high street retailers Access to onsite allotment And more Contact: Cheryl Wilson Interaction Recruitment (phone number removed) (url removed) For more information, please apply to this advert or contact Cheryl at Interaction Recruitment to discuss. INDNH
About The Role Chef Manager Be supported and encouraged to be the best that you can be Start date: September 2026 Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate. Hours: 36 hours per week Monday - Friday, term time plus two weeks during school holiday periods (41 weeks per year in total) Location: Ark Atwood Primary Academy, Westminster, London Nearest Tube station: Royal Oak (Hammersmith & City, Circle) or Warwick Avenue (Bakerloo) Deadline: Monday 1st June at 10am. Ofsted: Outstanding in all areas (2024). Visits to our school are warmly encouraged; to arrange, please call . Ark Atwood is passionate about life-changing teaching and instilling an eagerness to learn within our pupils. The success of our staff has led to a rating of outstanding by Ofsted, just two years after opening. In order to help us achieve our vision for success, we are looking for a Chef Manager to join our team. You will be responsible for leading the catering team, creating new exciting menus and leading the food education across the school. You will play a pivotal role in a committed team and make a real impact on the outcomes of our pupils. Great importance is placed on the welfare of the pupils, with the catering operation being central to this. As a member of staff at Ark Atwood, you will be part of Ark, an international charity and one of the UK's most successful multi-academy trusts, with a network of 35 schools in 4 locations across the country. Visit our website for more information on the school. For an informal, confidential discussion, please contact the Executive Principal via email Please submit your application online by visiting If you have any technical difficulties, please contact the recruitment team on or . The deadline for applications is Monday 1st June at 10am. Applications will be reviewed on an ongoing basis so early applications are encouraged. Ark is committed to safeguarding children; successful candidates will be subject to an enhanced Disclosure and Barring Service check. Job Description: Chef Manager Reporting to: Executive Principal. Responsible for: Catering assistants. Start date: September 2026. Location: Ark Atwood Primary Academy, W9 2JY. Contract: Term time + 2 weeks (41 weeks per year), 36 hours per week Monday - Friday. Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate. The Role As Chef Manager you will lead the team responsible for ensuring the highest quality of lunches and afterschool refreshments to around 450 pupils, staff and visitors daily, within pre-agreed budgetary terms. To continuously develop the catering service and education at school through the introduction of innovation and interest, being mindful that all innovation must be to the benefit of the health and well-being of the pupils and the promotion of a healthy well-balanced lifestyle. Key Responsibilities Meal Service: Continuously develop the catering service at school through innovative planning, prioritising the health and well-being of students and the promotion of a healthy well-balanced lifestyle. Be the lead chef when catering for meals, including special events or functions. Draw up a three weekly menu cycle for each term based on suitability for 4 - 11 year old's, seasonality, fresh ingredients and nutritional balance and market initiative. Create individual menus for specific hospitality events. Order all items required for the production of these menus. Manage costs and stock of all areas of food productions, in keeping with the academy's catering budget, recording monthly stock counts and calculate food costs accordingly. Keep a record of all kitchen (not plate) wastage and cost this wastage at the end of each week. Calculate the percentage wasted to total food consumption monthly (target 5%). Finance Management: Ensure that the Catering Department operates at maximum efficiency within budgetary targets to deliver the required level of service at all times. At least one term in advance of the start of the budget financial year, draw up a draft catering budget in conjunction with the Headteacher for discussion. Make revisions and agree final budget against which targets will be set. Monitor financial performance monthly and in a format agreed with the Senior Leadership Team. Any overspends to be either justified or an action plan produced which rectifies the overspend in the following reporting period. Evidence of catering financial best practice to be in place such as recipe/dish costings, cost per head calculations, wastage monitoring and minimum monthly stock-takes. Arrange the working rota cover effectively ensuring that all areas are fully covered and that the labour force is used to best effect both operationally and financially. People Management: To be the primary point of contact for the catering team and to be responsible for all matters relating to the welfare, motivation, achievement of best practice and development of this team. To assist with all interviews for the catering team, appointing new employees as necessary. Ensuring induction training, setting early objectives and acting as a guardian/mentor, as appropriate, for new team members. To conduct annual and mid-year appraisals for the Catering Team, identifying areas for improvement, setting new targets and formulating training plans to improve skills etc. Produce Individual and Group Training Plans and conduct internal training accordingly, noting all training on the Individual Training Record Cards. Organise all internal training for the catering team, producing a comprehensive Training Plan three months prior to the beginning of the following academic year, from the training needs identified at the annual appraisals. Update personnel files accordingly. Operational: Promote exceptional standards of customer service, interacting with customers to receive feedback, to ensure that all services, operate in a friendly and efficient manner at all times Complete daily pre-service checks to ensure that all areas are fully sourced and ready for service Ensure that all members of the kitchen team are aware of their duties, especially during service periods, and the kitchen team are motivated and work closely, to ensure they run smoothly Establish and maintain systems and procedures in all operational areas under your control in order to monitor, maintain and improve upon the standards of the product and service as agreed. Interact with customers at every service period ensuring that the service is running smoothly and that the customers are happy with the service they are receiving. Operate a customer feedback system that allows constructive feedback to be gathered and suggestions to be implemented if practically or financially possible. Acknowledge and respond to all customer feedback. Ensure a set of pre-service checklists that ensures that all areas, whether within the main dining hall or at a function, are fully sourced and ready for the service to commence. Promote exceptional standards of customer service, ensuring that all services, whether core feeding or hospitality, operate in a friendly, smooth and efficient manner at all times. Introduce new service innovations on a regular basis including special days and school-related themes. Ensure with that all members of the catering team are aware of their duties throughout the day, especially during service periods, and that the kitchen team work very closely together during these periods to ensure that they run as smoothly as possible Food safety: Ensure all food is prepared and cooked in accordance with food safety policies Ensure that all records relating to the safe storage, preparation and storage of food are maintained and accessible for inspection at any time. Ensure that all kitchen equipment, work and service areas are maintained and spotlessly clean at all times and that appropriate cleaning schedules are in place, completed and archived. Carry out deep cleans of the kitchen, food storage and dining areas of the school as directed by the Headteacher. Ensure that all food handlers are food safety trained and understand their responsibilities. Health and Safety: To be responsible for all legislative requirements including health, safety, fire and hygiene legislation. To ensure that all staff members are trained and follow safe working practice at all times. Ensure that all catering equipment is safe to use and that all maintenance issues are reported as they arise. Education: To lead on the food education for the school, engaging directly with the pupils in a variety of ways, such as assemblies, cooking classes and staff meetings. . click apply for full job details
May 14, 2026
Full time
About The Role Chef Manager Be supported and encouraged to be the best that you can be Start date: September 2026 Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate. Hours: 36 hours per week Monday - Friday, term time plus two weeks during school holiday periods (41 weeks per year in total) Location: Ark Atwood Primary Academy, Westminster, London Nearest Tube station: Royal Oak (Hammersmith & City, Circle) or Warwick Avenue (Bakerloo) Deadline: Monday 1st June at 10am. Ofsted: Outstanding in all areas (2024). Visits to our school are warmly encouraged; to arrange, please call . Ark Atwood is passionate about life-changing teaching and instilling an eagerness to learn within our pupils. The success of our staff has led to a rating of outstanding by Ofsted, just two years after opening. In order to help us achieve our vision for success, we are looking for a Chef Manager to join our team. You will be responsible for leading the catering team, creating new exciting menus and leading the food education across the school. You will play a pivotal role in a committed team and make a real impact on the outcomes of our pupils. Great importance is placed on the welfare of the pupils, with the catering operation being central to this. As a member of staff at Ark Atwood, you will be part of Ark, an international charity and one of the UK's most successful multi-academy trusts, with a network of 35 schools in 4 locations across the country. Visit our website for more information on the school. For an informal, confidential discussion, please contact the Executive Principal via email Please submit your application online by visiting If you have any technical difficulties, please contact the recruitment team on or . The deadline for applications is Monday 1st June at 10am. Applications will be reviewed on an ongoing basis so early applications are encouraged. Ark is committed to safeguarding children; successful candidates will be subject to an enhanced Disclosure and Barring Service check. Job Description: Chef Manager Reporting to: Executive Principal. Responsible for: Catering assistants. Start date: September 2026. Location: Ark Atwood Primary Academy, W9 2JY. Contract: Term time + 2 weeks (41 weeks per year), 36 hours per week Monday - Friday. Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate. The Role As Chef Manager you will lead the team responsible for ensuring the highest quality of lunches and afterschool refreshments to around 450 pupils, staff and visitors daily, within pre-agreed budgetary terms. To continuously develop the catering service and education at school through the introduction of innovation and interest, being mindful that all innovation must be to the benefit of the health and well-being of the pupils and the promotion of a healthy well-balanced lifestyle. Key Responsibilities Meal Service: Continuously develop the catering service at school through innovative planning, prioritising the health and well-being of students and the promotion of a healthy well-balanced lifestyle. Be the lead chef when catering for meals, including special events or functions. Draw up a three weekly menu cycle for each term based on suitability for 4 - 11 year old's, seasonality, fresh ingredients and nutritional balance and market initiative. Create individual menus for specific hospitality events. Order all items required for the production of these menus. Manage costs and stock of all areas of food productions, in keeping with the academy's catering budget, recording monthly stock counts and calculate food costs accordingly. Keep a record of all kitchen (not plate) wastage and cost this wastage at the end of each week. Calculate the percentage wasted to total food consumption monthly (target 5%). Finance Management: Ensure that the Catering Department operates at maximum efficiency within budgetary targets to deliver the required level of service at all times. At least one term in advance of the start of the budget financial year, draw up a draft catering budget in conjunction with the Headteacher for discussion. Make revisions and agree final budget against which targets will be set. Monitor financial performance monthly and in a format agreed with the Senior Leadership Team. Any overspends to be either justified or an action plan produced which rectifies the overspend in the following reporting period. Evidence of catering financial best practice to be in place such as recipe/dish costings, cost per head calculations, wastage monitoring and minimum monthly stock-takes. Arrange the working rota cover effectively ensuring that all areas are fully covered and that the labour force is used to best effect both operationally and financially. People Management: To be the primary point of contact for the catering team and to be responsible for all matters relating to the welfare, motivation, achievement of best practice and development of this team. To assist with all interviews for the catering team, appointing new employees as necessary. Ensuring induction training, setting early objectives and acting as a guardian/mentor, as appropriate, for new team members. To conduct annual and mid-year appraisals for the Catering Team, identifying areas for improvement, setting new targets and formulating training plans to improve skills etc. Produce Individual and Group Training Plans and conduct internal training accordingly, noting all training on the Individual Training Record Cards. Organise all internal training for the catering team, producing a comprehensive Training Plan three months prior to the beginning of the following academic year, from the training needs identified at the annual appraisals. Update personnel files accordingly. Operational: Promote exceptional standards of customer service, interacting with customers to receive feedback, to ensure that all services, operate in a friendly and efficient manner at all times Complete daily pre-service checks to ensure that all areas are fully sourced and ready for service Ensure that all members of the kitchen team are aware of their duties, especially during service periods, and the kitchen team are motivated and work closely, to ensure they run smoothly Establish and maintain systems and procedures in all operational areas under your control in order to monitor, maintain and improve upon the standards of the product and service as agreed. Interact with customers at every service period ensuring that the service is running smoothly and that the customers are happy with the service they are receiving. Operate a customer feedback system that allows constructive feedback to be gathered and suggestions to be implemented if practically or financially possible. Acknowledge and respond to all customer feedback. Ensure a set of pre-service checklists that ensures that all areas, whether within the main dining hall or at a function, are fully sourced and ready for the service to commence. Promote exceptional standards of customer service, ensuring that all services, whether core feeding or hospitality, operate in a friendly, smooth and efficient manner at all times. Introduce new service innovations on a regular basis including special days and school-related themes. Ensure with that all members of the catering team are aware of their duties throughout the day, especially during service periods, and that the kitchen team work very closely together during these periods to ensure that they run as smoothly as possible Food safety: Ensure all food is prepared and cooked in accordance with food safety policies Ensure that all records relating to the safe storage, preparation and storage of food are maintained and accessible for inspection at any time. Ensure that all kitchen equipment, work and service areas are maintained and spotlessly clean at all times and that appropriate cleaning schedules are in place, completed and archived. Carry out deep cleans of the kitchen, food storage and dining areas of the school as directed by the Headteacher. Ensure that all food handlers are food safety trained and understand their responsibilities. Health and Safety: To be responsible for all legislative requirements including health, safety, fire and hygiene legislation. To ensure that all staff members are trained and follow safe working practice at all times. Ensure that all catering equipment is safe to use and that all maintenance issues are reported as they arise. Education: To lead on the food education for the school, engaging directly with the pupils in a variety of ways, such as assemblies, cooking classes and staff meetings. . click apply for full job details
Integrated Health Care Management
Sleaford, Lincolnshire
Make A Difference Everyday Magna House Hospital, situated in Sleaford, Lincolnshire, offers compassionate mental health care with 29 beds across four newly refurbished acute wards for both males and females. We are dedicated to promoting positive patient experiences and sustainable recovery, guided by an Acute Pathway philosophy. The hospital's exceptional facilities include single-sex accommodation with en-suite bedrooms, comfortable living spaces, quiet areas, and private gardens. We are seeking a organised and experienced Support Services Manager to join our team! Main function of the job To organise and oversee daily operations of the following staff teams: - Catering Housekeeping Maintenance Responsible for coordinating the functions within these teams to ensure standards are met and the highest quality services are delivered achieving maximum efficiency and effective coordination between all departments of the hospital maintaining a safe environment for patients, visitors and staff. Catering Through the head chef/catering supervisor ensure the following are carried out to the expected standard and time frame. o The preparation of all meals of the service to an acceptable standard. o To manage staff and operate within the designated budget and ensure supervision and training of all staff working within the kitchen. o Ensure hygiene and health and safety are maintained within the kitchen area. o Create and maintain cooking and cleaning regimes (daily, weekly, periodically etc) for all areas of the kitchen in line with the Company's quality philosophy. EHO, Better Food Safer Business. o To ensure that any special dietary meals are prepared Housekeeping To ensure that the housekeeping staff attend to the following and maintain high standards at all times - o To ensure full privacy and dignity for each resident when entering their room o To ensure all housekeeping storage cupboards and trolleys containing cleaning fluids and supplies are stocked and kept locked at all times. o To ensure chemical supplies are available and order new stock where required o To order bedding and towels etc. as and when required o To ensure that all cleaning equipment and materials are not left unattended. o To ensure that all soap and hand gel dispensers are refilled when necessary. o To ensure adequate supply of hand towels and toilet rolls at all times o To clean areas in line with the cleaning schedule. o To keep all records of domestic work completed in the appropriate book or document each shift. Maintenance Through the Maintenance Supervisor ensure all routine maintenance work and general repair work is carried out in a timely manner Regularly update the maintenance log spreadsheet to ensure accurate reporting of outstanding maintenance items each Monday Monitor and ensure all required checks are carried out and the documentation is completed correctly Ensure all required certification is in place at the due time Ensure vehicles are being maintained to an acceptable standard and paperwork is being completed correctly Ensure maintenance on-call is in in place and working effectively General Manage staff accommodation ensuring rooms are ready in a timely manner Provide and arrange cover for breaks and unplanned absence as required Produce, manage and maintain the rotas for each department in a timely manner, checking planned absences are covered and unplanned are managed to ensure continuity and consistency of service. Report any changes to the Administrator immediately to ensure Civica is updated. Providing support with the recruitment, induction and training of staff to the departments in all aspects of their work in each location. Timely appraisals, supervision, probation reviews and performance management of staff ensuring the required documentation is completed correctly and any follow up actions are dealt with Manage absence Coordinate deliveries to the hospital Manage the invoicing through the regular updating of the invoice tracker, obtaining departmental head sign off and Hospital Director sign off before sending through to head office Manage the requisition process ensuring goods are ordered, logged on the tracker and monitored for timely delivery Reporting to Hospital Administrator weekly regarding relevant data/information required for the weekly senior team meeting report Participate in patient meetings as required Manage and monitor stock levels to ensure optimum levels are maintained To maintain effective budgetary/financial control of departments. Ensure staff teams maintain the safety of the hospital, staff, visitors and patients through adherence to policies and local protocols affecting the departments at all times (including keys, radios, alarms, fire, patient access) Ensure patient confidentiality is maintained at all times. Keep up to date with policies and local operating procedures and ensure these are disseminated to the teams Ensure work areas are tidy and presentable Ensure adherence to relevant legal, health and safety regulations and guidelines Leading, monitoring, motivating and inspiring the team; providing guidance and support Continual review and improvement of services. Maintain client and business confidentiality at all times. To liaise with appropriate head office departments when required. Personal Specification Catering qualification to QCF level 3 or equivalent minimum. Food hygiene certificate Previous supervisory experience Good communication skills, both written and verbal Highly organized Knowledge/experience of health and safety legislation Demonstrating the ability to be proactive and lead and develop teams. Problem solving aptitude Fast paced work ethic. Ability to work on own initiative while being a team player. Why Join Us? Access to mandatory training with opportunities for further professional development and career growth Auto enrolment Pension Career development opportunities Eligibility for blue light card
May 14, 2026
Full time
Make A Difference Everyday Magna House Hospital, situated in Sleaford, Lincolnshire, offers compassionate mental health care with 29 beds across four newly refurbished acute wards for both males and females. We are dedicated to promoting positive patient experiences and sustainable recovery, guided by an Acute Pathway philosophy. The hospital's exceptional facilities include single-sex accommodation with en-suite bedrooms, comfortable living spaces, quiet areas, and private gardens. We are seeking a organised and experienced Support Services Manager to join our team! Main function of the job To organise and oversee daily operations of the following staff teams: - Catering Housekeeping Maintenance Responsible for coordinating the functions within these teams to ensure standards are met and the highest quality services are delivered achieving maximum efficiency and effective coordination between all departments of the hospital maintaining a safe environment for patients, visitors and staff. Catering Through the head chef/catering supervisor ensure the following are carried out to the expected standard and time frame. o The preparation of all meals of the service to an acceptable standard. o To manage staff and operate within the designated budget and ensure supervision and training of all staff working within the kitchen. o Ensure hygiene and health and safety are maintained within the kitchen area. o Create and maintain cooking and cleaning regimes (daily, weekly, periodically etc) for all areas of the kitchen in line with the Company's quality philosophy. EHO, Better Food Safer Business. o To ensure that any special dietary meals are prepared Housekeeping To ensure that the housekeeping staff attend to the following and maintain high standards at all times - o To ensure full privacy and dignity for each resident when entering their room o To ensure all housekeeping storage cupboards and trolleys containing cleaning fluids and supplies are stocked and kept locked at all times. o To ensure chemical supplies are available and order new stock where required o To order bedding and towels etc. as and when required o To ensure that all cleaning equipment and materials are not left unattended. o To ensure that all soap and hand gel dispensers are refilled when necessary. o To ensure adequate supply of hand towels and toilet rolls at all times o To clean areas in line with the cleaning schedule. o To keep all records of domestic work completed in the appropriate book or document each shift. Maintenance Through the Maintenance Supervisor ensure all routine maintenance work and general repair work is carried out in a timely manner Regularly update the maintenance log spreadsheet to ensure accurate reporting of outstanding maintenance items each Monday Monitor and ensure all required checks are carried out and the documentation is completed correctly Ensure all required certification is in place at the due time Ensure vehicles are being maintained to an acceptable standard and paperwork is being completed correctly Ensure maintenance on-call is in in place and working effectively General Manage staff accommodation ensuring rooms are ready in a timely manner Provide and arrange cover for breaks and unplanned absence as required Produce, manage and maintain the rotas for each department in a timely manner, checking planned absences are covered and unplanned are managed to ensure continuity and consistency of service. Report any changes to the Administrator immediately to ensure Civica is updated. Providing support with the recruitment, induction and training of staff to the departments in all aspects of their work in each location. Timely appraisals, supervision, probation reviews and performance management of staff ensuring the required documentation is completed correctly and any follow up actions are dealt with Manage absence Coordinate deliveries to the hospital Manage the invoicing through the regular updating of the invoice tracker, obtaining departmental head sign off and Hospital Director sign off before sending through to head office Manage the requisition process ensuring goods are ordered, logged on the tracker and monitored for timely delivery Reporting to Hospital Administrator weekly regarding relevant data/information required for the weekly senior team meeting report Participate in patient meetings as required Manage and monitor stock levels to ensure optimum levels are maintained To maintain effective budgetary/financial control of departments. Ensure staff teams maintain the safety of the hospital, staff, visitors and patients through adherence to policies and local protocols affecting the departments at all times (including keys, radios, alarms, fire, patient access) Ensure patient confidentiality is maintained at all times. Keep up to date with policies and local operating procedures and ensure these are disseminated to the teams Ensure work areas are tidy and presentable Ensure adherence to relevant legal, health and safety regulations and guidelines Leading, monitoring, motivating and inspiring the team; providing guidance and support Continual review and improvement of services. Maintain client and business confidentiality at all times. To liaise with appropriate head office departments when required. Personal Specification Catering qualification to QCF level 3 or equivalent minimum. Food hygiene certificate Previous supervisory experience Good communication skills, both written and verbal Highly organized Knowledge/experience of health and safety legislation Demonstrating the ability to be proactive and lead and develop teams. Problem solving aptitude Fast paced work ethic. Ability to work on own initiative while being a team player. Why Join Us? Access to mandatory training with opportunities for further professional development and career growth Auto enrolment Pension Career development opportunities Eligibility for blue light card
A leading care provider in Poole is seeking a Head Chef to prepare home cooked meals and lead the kitchen team. You will create nutritionally balanced meals, prepare a variety of dishes, and ensure a unique dining experience for residents. Qualifications include City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery and previous experience. The position offers a competitive salary from £42,000, plus paid breaks and annual reviews.
May 14, 2026
Full time
A leading care provider in Poole is seeking a Head Chef to prepare home cooked meals and lead the kitchen team. You will create nutritionally balanced meals, prepare a variety of dishes, and ensure a unique dining experience for residents. Qualifications include City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery and previous experience. The position offers a competitive salary from £42,000, plus paid breaks and annual reviews.
We re proud to be a certified B Corp one of only seven hotels/hotel groups in the UK to earn this prestigious accreditation. This means we re part of a global community of businesses committed to using profits and purpose to make a positive impact on people and the planet. If you want to be part of a team that values sustainability, inclusivity and meaningful work, we d love to hear from you. We are seeking an enthusiastic and talented Senior Chef de Partie to join our Kitchen team. In this role, you will support the preparation and service across all areas of the kitchen, ensuring consistently high standards of food quality and presentation, while contributing to an exceptional guest experience. What you ll be doing: Prepare and cook a variety of dishes, working across all kitchen sections according to daily requirements. Stay up to date with current food trends, contributing ideas for menu development, presentation and new dishes. Maintain a clean, organised, and hygienic kitchen environment at all times. Ensure all prepared food is correctly wrapped, labelled, and stored in line with food safety standards. Work closely with the Head Chef and fellow chefs to ensure service runs smoothly and efficiently. Complete all necessary prep in a timely manner, adhering to budget constraints and minimising waste. Place orders in line with stock levels and business requirements, ensuring timely delivery of all items. Assist with stock takes as required, ensuring accurate records are maintained. About You You will have previous experience in a similar role, ideally within a hotel, conference or banqueting environment, and preferably within a multi-site operation. You will have a strong understanding of cost control, portioning, and waste management, alongside excellent communication skills and the ability to work effectively within a team. You will also have knowledge of and adhere to HACCP, COSHH, and other regulatory standards, ensuring food safety and compliance at all times. Above all, you will bring a genuine passion for producing high-quality food and creating memorable dining experiences for our guests.
May 14, 2026
Full time
We re proud to be a certified B Corp one of only seven hotels/hotel groups in the UK to earn this prestigious accreditation. This means we re part of a global community of businesses committed to using profits and purpose to make a positive impact on people and the planet. If you want to be part of a team that values sustainability, inclusivity and meaningful work, we d love to hear from you. We are seeking an enthusiastic and talented Senior Chef de Partie to join our Kitchen team. In this role, you will support the preparation and service across all areas of the kitchen, ensuring consistently high standards of food quality and presentation, while contributing to an exceptional guest experience. What you ll be doing: Prepare and cook a variety of dishes, working across all kitchen sections according to daily requirements. Stay up to date with current food trends, contributing ideas for menu development, presentation and new dishes. Maintain a clean, organised, and hygienic kitchen environment at all times. Ensure all prepared food is correctly wrapped, labelled, and stored in line with food safety standards. Work closely with the Head Chef and fellow chefs to ensure service runs smoothly and efficiently. Complete all necessary prep in a timely manner, adhering to budget constraints and minimising waste. Place orders in line with stock levels and business requirements, ensuring timely delivery of all items. Assist with stock takes as required, ensuring accurate records are maintained. About You You will have previous experience in a similar role, ideally within a hotel, conference or banqueting environment, and preferably within a multi-site operation. You will have a strong understanding of cost control, portioning, and waste management, alongside excellent communication skills and the ability to work effectively within a team. You will also have knowledge of and adhere to HACCP, COSHH, and other regulatory standards, ensuring food safety and compliance at all times. Above all, you will bring a genuine passion for producing high-quality food and creating memorable dining experiences for our guests.
Sous Chef - Full Time The Shrewsbury Arms Pub The Shrewsbury Arms is a popular, traditional pub serving quality, freshly prepared food in a friendly and welcoming environment. We are looking for an experienced and motivated Sous Chef to join our kitchen team. Job Type: Full-time Days: Wednesday to Sunday Responsibilities: Support the Head Chef in the day-to-day running of the kitchen Prepare and deliver consistently high-quality pub food Maintain excellent food hygiene, health & safety standards Assist with menu development, specials, and stock control Help lead and motivate the kitchen team during service Requirements: Previous experience as a Sous Chef, or a strong Chef de Partie ready to step up Passion for fresh food and classic pub dishes Ability to work well under pressure in a busy kitchen Reliable, organised, and a strong team player What We Offer: Competitive pay (dependent on experience) Full-time hours with Monday & Tuesday off Friendly, supportive working environment Opportunity to contribute ideas and grow within the business Bonus and staff parties How to apply: Apply via Indeed or contact The Shrewsbury Arms directly with your CV Job Type: Full-time Pay: £27,000.00-£37,000.00 per year Benefits: Company pension Employee discount Free parking On-site parking Licence/Certification: Driving Licence & access to a vehicle (required) Work Location: In person
May 14, 2026
Full time
Sous Chef - Full Time The Shrewsbury Arms Pub The Shrewsbury Arms is a popular, traditional pub serving quality, freshly prepared food in a friendly and welcoming environment. We are looking for an experienced and motivated Sous Chef to join our kitchen team. Job Type: Full-time Days: Wednesday to Sunday Responsibilities: Support the Head Chef in the day-to-day running of the kitchen Prepare and deliver consistently high-quality pub food Maintain excellent food hygiene, health & safety standards Assist with menu development, specials, and stock control Help lead and motivate the kitchen team during service Requirements: Previous experience as a Sous Chef, or a strong Chef de Partie ready to step up Passion for fresh food and classic pub dishes Ability to work well under pressure in a busy kitchen Reliable, organised, and a strong team player What We Offer: Competitive pay (dependent on experience) Full-time hours with Monday & Tuesday off Friendly, supportive working environment Opportunity to contribute ideas and grow within the business Bonus and staff parties How to apply: Apply via Indeed or contact The Shrewsbury Arms directly with your CV Job Type: Full-time Pay: £27,000.00-£37,000.00 per year Benefits: Company pension Employee discount Free parking On-site parking Licence/Certification: Driving Licence & access to a vehicle (required) Work Location: In person
Head Chef When registering to this job board you will be redirected to the online application form. Please ensure that this is completed in full in order that your application can be reviewed. Head Chef Care Home: Beauleigh Court Hours per week: 40 Salary: To be discussed About the role: We are currently recruiting for a Head Chef to join our Hospitality team click apply for full job details
May 14, 2026
Full time
Head Chef When registering to this job board you will be redirected to the online application form. Please ensure that this is completed in full in order that your application can be reviewed. Head Chef Care Home: Beauleigh Court Hours per week: 40 Salary: To be discussed About the role: We are currently recruiting for a Head Chef to join our Hospitality team click apply for full job details
Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? This is a casual, part-time role offering flexible working. Working as a bank Second Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them. We are proud to deliver person centred hospitality across all our services and look for warm, motivated and passionate chefs who are driven by quality. Barchester is one of the UKs leading healthcare providers, with over 224 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open and join the Barchester family. Barchester can offer long term career growth and opportunities for ambitious chefs who pride themselves on working at the highest of standards. We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. NEED TO HAVE A personable and warm approach with a genuine interest in the wellbeing of residents Hold City & Guilds/NVQ/SVQ or equivalentExperience in helping lead and inspire a teamA good understanding of nutrition Experience of working with fresh seasonal foodThe ability to create a warm and welcoming environment within our homeGood understanding of HACCP NEED TO DO Manage the kitchen in the Head Chef's absence Assist the Head Chef in menu development Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standardsHelp create a warm, efficient and fun environment Work within budgetComplete regular auditsManage stock control To assist in leading and motivating a team REWARDS PACKAGE Work life balance - working days with alternate weekends Free learning and developmentA range of holiday, retail and leisure discountsOpportunity to showcase your talent at the annual Barchester Hospitality AwardsUnlimited access to our Refer a Friend bonus scheme If you are a passionate Chef who is keen to be part of a company that is driven by quality and who love to celebrate life, Barchester is the place to be
May 14, 2026
Full time
Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? This is a casual, part-time role offering flexible working. Working as a bank Second Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them. We are proud to deliver person centred hospitality across all our services and look for warm, motivated and passionate chefs who are driven by quality. Barchester is one of the UKs leading healthcare providers, with over 224 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open and join the Barchester family. Barchester can offer long term career growth and opportunities for ambitious chefs who pride themselves on working at the highest of standards. We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. NEED TO HAVE A personable and warm approach with a genuine interest in the wellbeing of residents Hold City & Guilds/NVQ/SVQ or equivalentExperience in helping lead and inspire a teamA good understanding of nutrition Experience of working with fresh seasonal foodThe ability to create a warm and welcoming environment within our homeGood understanding of HACCP NEED TO DO Manage the kitchen in the Head Chef's absence Assist the Head Chef in menu development Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standardsHelp create a warm, efficient and fun environment Work within budgetComplete regular auditsManage stock control To assist in leading and motivating a team REWARDS PACKAGE Work life balance - working days with alternate weekends Free learning and developmentA range of holiday, retail and leisure discountsOpportunity to showcase your talent at the annual Barchester Hospitality AwardsUnlimited access to our Refer a Friend bonus scheme If you are a passionate Chef who is keen to be part of a company that is driven by quality and who love to celebrate life, Barchester is the place to be
Overview We are seeking a highly skilled and motivated Sous Chef to join our dynamic culinary team. The ideal candidate will possess strong leadership qualities, extensive culinary experience, and a passion for delivering exceptional food and service. This role offers an exciting opportunity to contribute to a reputable establishment, ensuring the highest standards of food quality, safety, and team management are maintained at all times. The successful applicant will be responsible for supporting the Head Chef in daily kitchen operations, supervising staff, and maintaining a positive working environment. Duties Assist in the preparation and presentation of high-quality dishes in accordance with established recipes and standards Supervise and manage kitchen staff, ensuring efficient workflow and adherence to safety protocols Oversee food production processes, ensuring consistency and excellence in every dish served Monitor food safety standards and hygiene practices within the kitchen environment Coordinate with front-of-house teams to ensure smooth service delivery Manage inventory levels, order supplies, and minimise waste to optimise kitchen operations Train and mentor junior kitchen staff to develop their skills and knowledge Maintain cleanliness and organisation of all kitchen areas in compliance with health regulations Support menu development by suggesting new ideas based on current trends and customer preferences Experience Proven supervising experience within a professional kitchen environment Extensive background in food production, cooking, and food preparation Demonstrable team management skills with the ability to lead a diverse group of staff effectively Strong knowledge of food safety regulations and best practices in hospitality settings Previous restaurant experience is essential, with a focus on high standards of service excellence Experience in serving customers directly is advantageous but not mandatory A comprehensive understanding of culinary techniques across various cuisines is desirable Prior experience working in fast-paced hospitality environments will be highly regarded This role offers an engaging opportunity for passionate culinary professionals eager to advance their careers within a supportive team dedicated to excellence. Job Types: Full-time, Permanent Pay: £25,986.54-£31,000.00 per year Benefits: Company pension Employee discount Work Location: In person
May 14, 2026
Full time
Overview We are seeking a highly skilled and motivated Sous Chef to join our dynamic culinary team. The ideal candidate will possess strong leadership qualities, extensive culinary experience, and a passion for delivering exceptional food and service. This role offers an exciting opportunity to contribute to a reputable establishment, ensuring the highest standards of food quality, safety, and team management are maintained at all times. The successful applicant will be responsible for supporting the Head Chef in daily kitchen operations, supervising staff, and maintaining a positive working environment. Duties Assist in the preparation and presentation of high-quality dishes in accordance with established recipes and standards Supervise and manage kitchen staff, ensuring efficient workflow and adherence to safety protocols Oversee food production processes, ensuring consistency and excellence in every dish served Monitor food safety standards and hygiene practices within the kitchen environment Coordinate with front-of-house teams to ensure smooth service delivery Manage inventory levels, order supplies, and minimise waste to optimise kitchen operations Train and mentor junior kitchen staff to develop their skills and knowledge Maintain cleanliness and organisation of all kitchen areas in compliance with health regulations Support menu development by suggesting new ideas based on current trends and customer preferences Experience Proven supervising experience within a professional kitchen environment Extensive background in food production, cooking, and food preparation Demonstrable team management skills with the ability to lead a diverse group of staff effectively Strong knowledge of food safety regulations and best practices in hospitality settings Previous restaurant experience is essential, with a focus on high standards of service excellence Experience in serving customers directly is advantageous but not mandatory A comprehensive understanding of culinary techniques across various cuisines is desirable Prior experience working in fast-paced hospitality environments will be highly regarded This role offers an engaging opportunity for passionate culinary professionals eager to advance their careers within a supportive team dedicated to excellence. Job Types: Full-time, Permanent Pay: £25,986.54-£31,000.00 per year Benefits: Company pension Employee discount Work Location: In person
NEW WINE BAR & RESTAURANT LAUNCH JUNE 2026 Assistant General Manager SALARY: £45,000 per annum LOCATION: West London OPPORTUNITY: An exciting opportunity to join the opening team as Assistant General Manager of an ambitious new wine bar concept launching June 2026, working alongside a thought leader in the London wine world. THE CONCEPT CONCEPT: Inspired by southern european wine bar culture and set in a west London mews with generous outdoor space for dining and drinking - it will be a creative, cultural and community hub combining rare wines, ingredient led cooking, art, music, poetry and design. PEOPLE: The project comes from co founders Elliot Milne (founder of Milk Beach) and Alex Price (Former Head of Wine at Plates, Head of Wine for HAM Restaurants, Beaverbrook and Annabels), bringing together deep experience across hospitality, wine, and operations. WINE: The wine program will be thoughtful and creative, exploring both classic old world estates and new age independent winemakers, all underpinned by low intervention sustainable farming practices, with an extensive selection of winemakers from all over the world. FOOD: An ingredient led food offering that draws on Italian and Southern French influences, from an exciting chef to be announced soon. VIBE: The aim is to create something fresh for West London, a vibrant, community led space that showcases exceptional wines and plates with a lively atmosphere and a carefully curated cultural program including musicians, speakers, poets and wine nights. In the summer, the mews will come alive with street side dining and drinking. WHO WE ARE LOOKING FOR: PASSIONATE: we're building a team that is passionate about hospitality, wine and food and with a never ending curiosity to learn and share. CONNECTION TO THE ARTS: we're looking for people with a genuine connection to and interest in the arts, who will resonate with and add to the cultural and community ethos of the wine bar. EXPERIENCE: minimum two years' experience in hospitality management, WSET Level 3 wine knowledge. ROLE & RESPONSIBILITIES: The Assistant General Manager (AGM) is a key full time leadership role at the wine bar, working alongside the General Manager to run a successful business and drive team culture. This is a hands on, floor led position focused on delivering high standards, developing the team, and driving culture. We're looking for someone who brings energy, ideas, and a genuine desire to grow with the business. Wine & Guest Experience: A passionate and well connected wine professional with strong knowledge across both low intervention and classic producers. Plays an active role in developing and managing a distinctive wine list, while driving guest engagement and sales through confident, informed recommendations. Continues personal development through tastings, wine lunches, wine events and producer visits. Service Leadership: Leads from the front with a hands on, service driven approach. Runs organised, high quality services with clear structure, strong attention to detail, and a consistent focus on delivering an exceptional guest experience. Team Development & Culture: Inspires, trains, and develops the team through hands on coaching and structured education. Builds a positive, accountable culture, managing performance and providing clear, constructive feedback in collaboration with senior leadership. Operations & Financial Performance: Supports the GM in the effective running of the business, maintaining strong operational knowledge across systems and ensuring Health & Safety compliance. Contributes to financial performance through labour control, stock management, cost of goods, and driving revenue on the floor. What we Offer: Unique opportunity to play an influential role in the creation and growth of a new wine bar concept. 46-48 hour work week. Mentorship under a highly experienced leadership team. Ongoing training and educational opportunities for both product and management. Awards programs and annual prize opportunities. Friendly and motivating team environment. Inclusive and diverse workforce. Team socials. 28 days holiday per year. Meals, softs, coffees, and teas while on shift. Up to 50% discounts at all group venues.
May 14, 2026
Full time
NEW WINE BAR & RESTAURANT LAUNCH JUNE 2026 Assistant General Manager SALARY: £45,000 per annum LOCATION: West London OPPORTUNITY: An exciting opportunity to join the opening team as Assistant General Manager of an ambitious new wine bar concept launching June 2026, working alongside a thought leader in the London wine world. THE CONCEPT CONCEPT: Inspired by southern european wine bar culture and set in a west London mews with generous outdoor space for dining and drinking - it will be a creative, cultural and community hub combining rare wines, ingredient led cooking, art, music, poetry and design. PEOPLE: The project comes from co founders Elliot Milne (founder of Milk Beach) and Alex Price (Former Head of Wine at Plates, Head of Wine for HAM Restaurants, Beaverbrook and Annabels), bringing together deep experience across hospitality, wine, and operations. WINE: The wine program will be thoughtful and creative, exploring both classic old world estates and new age independent winemakers, all underpinned by low intervention sustainable farming practices, with an extensive selection of winemakers from all over the world. FOOD: An ingredient led food offering that draws on Italian and Southern French influences, from an exciting chef to be announced soon. VIBE: The aim is to create something fresh for West London, a vibrant, community led space that showcases exceptional wines and plates with a lively atmosphere and a carefully curated cultural program including musicians, speakers, poets and wine nights. In the summer, the mews will come alive with street side dining and drinking. WHO WE ARE LOOKING FOR: PASSIONATE: we're building a team that is passionate about hospitality, wine and food and with a never ending curiosity to learn and share. CONNECTION TO THE ARTS: we're looking for people with a genuine connection to and interest in the arts, who will resonate with and add to the cultural and community ethos of the wine bar. EXPERIENCE: minimum two years' experience in hospitality management, WSET Level 3 wine knowledge. ROLE & RESPONSIBILITIES: The Assistant General Manager (AGM) is a key full time leadership role at the wine bar, working alongside the General Manager to run a successful business and drive team culture. This is a hands on, floor led position focused on delivering high standards, developing the team, and driving culture. We're looking for someone who brings energy, ideas, and a genuine desire to grow with the business. Wine & Guest Experience: A passionate and well connected wine professional with strong knowledge across both low intervention and classic producers. Plays an active role in developing and managing a distinctive wine list, while driving guest engagement and sales through confident, informed recommendations. Continues personal development through tastings, wine lunches, wine events and producer visits. Service Leadership: Leads from the front with a hands on, service driven approach. Runs organised, high quality services with clear structure, strong attention to detail, and a consistent focus on delivering an exceptional guest experience. Team Development & Culture: Inspires, trains, and develops the team through hands on coaching and structured education. Builds a positive, accountable culture, managing performance and providing clear, constructive feedback in collaboration with senior leadership. Operations & Financial Performance: Supports the GM in the effective running of the business, maintaining strong operational knowledge across systems and ensuring Health & Safety compliance. Contributes to financial performance through labour control, stock management, cost of goods, and driving revenue on the floor. What we Offer: Unique opportunity to play an influential role in the creation and growth of a new wine bar concept. 46-48 hour work week. Mentorship under a highly experienced leadership team. Ongoing training and educational opportunities for both product and management. Awards programs and annual prize opportunities. Friendly and motivating team environment. Inclusive and diverse workforce. Team socials. 28 days holiday per year. Meals, softs, coffees, and teas while on shift. Up to 50% discounts at all group venues.
Platinum Recruitment Consultancy
Letchworth Garden City, Hertfordshire
Role: Head Chef Location: Letchworth Garden City, Hertfordshire Salary / Rate of pay: 45,000+ TRONC and Bonus Platinum Recruitment is working in partnership with a award winning 2 AA Rosette Dining Pub and Restaurant with Rooms near Letchworth Garden City, Hertfordshire and we have a fantastic opportunity for a Head Chef to join their team. What's in it for you? This Dining Pub and Restaurant with rooms is very much focused on looking after their staff, as well as the obvious benefits there are many other benefits from working with this company. 28 Days Holiday Cycle to work scheme. Company trips away Free Parking Pension Discount on F&B Package 45,000 Fantastic Tips Bonus Why choose our Client? This is a very busy 2 AA Rosette Pub and Restaurant based near Letchworth Garden City, Hertfordshire that runs modern British menu. The food is all fresh and the menu changes depending on seasons. They have a large outdoor area which is very busy with drinks and dining throughout the summer. What's involved? Ideally looking for someone with experience in working in a high quality and high volume kitchen. Must be comfortable cooking with happy working with fresh ingredients and have a real passion for food. If you have worked at a 1 or 2 rosette standard that would be beneficial but not essential. Sound like the role for you? Then we would love to hear from you! Click Apply Now and one of the team will in touch to discuss this Head Chef role in Letchworth Garden City Don't forget to speak to your consultant about our "Recommend a Friend" referral scheme and find out how you could earn up to 250 per recommendation. Consultant: Jason Reed Job Number: (phone number removed) / INDCHEFS Job Role: Head Chef Location: Letchworth Garden City, Hertfordshire Platinum Recruitment is acting as an Employment Agency in relation to this vacancy.
May 13, 2026
Full time
Role: Head Chef Location: Letchworth Garden City, Hertfordshire Salary / Rate of pay: 45,000+ TRONC and Bonus Platinum Recruitment is working in partnership with a award winning 2 AA Rosette Dining Pub and Restaurant with Rooms near Letchworth Garden City, Hertfordshire and we have a fantastic opportunity for a Head Chef to join their team. What's in it for you? This Dining Pub and Restaurant with rooms is very much focused on looking after their staff, as well as the obvious benefits there are many other benefits from working with this company. 28 Days Holiday Cycle to work scheme. Company trips away Free Parking Pension Discount on F&B Package 45,000 Fantastic Tips Bonus Why choose our Client? This is a very busy 2 AA Rosette Pub and Restaurant based near Letchworth Garden City, Hertfordshire that runs modern British menu. The food is all fresh and the menu changes depending on seasons. They have a large outdoor area which is very busy with drinks and dining throughout the summer. What's involved? Ideally looking for someone with experience in working in a high quality and high volume kitchen. Must be comfortable cooking with happy working with fresh ingredients and have a real passion for food. If you have worked at a 1 or 2 rosette standard that would be beneficial but not essential. Sound like the role for you? Then we would love to hear from you! Click Apply Now and one of the team will in touch to discuss this Head Chef role in Letchworth Garden City Don't forget to speak to your consultant about our "Recommend a Friend" referral scheme and find out how you could earn up to 250 per recommendation. Consultant: Jason Reed Job Number: (phone number removed) / INDCHEFS Job Role: Head Chef Location: Letchworth Garden City, Hertfordshire Platinum Recruitment is acting as an Employment Agency in relation to this vacancy.
Blue Arrow are recruiting for experienced Head Chef to work with our client in the Worcester Area. Working in an Care Home setting, your main duties will include: Overseeing overall management of catering operations Leading a small kitchen team in delivering a timely service Being aware of allergen and dietary needs Stock ordering Stock takes Accurate recording of daily and weekly paperwork including tem click apply for full job details
May 13, 2026
Full time
Blue Arrow are recruiting for experienced Head Chef to work with our client in the Worcester Area. Working in an Care Home setting, your main duties will include: Overseeing overall management of catering operations Leading a small kitchen team in delivering a timely service Being aware of allergen and dietary needs Stock ordering Stock takes Accurate recording of daily and weekly paperwork including tem click apply for full job details
