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Sous Chef - 4* Hotel :: London West End
Situated close to all the shops and attractions of London’s West End this privately-owned 100 room hotel is formed of Georgian townhouses with an intimate club-style bar and an old school charm about it. The formal restaurant serves menus based firmly on classical French but have modern ideas of flavour, lightness and presentation, so a traditional background though preferred is not essential. The kitchen works 8 shifts over 5 days, 48 hours, and offers a basic of £28,000
Type: Permanent Ref: 1702791
Chef - Idyllic country pub :: OXON
New owners have taken over the lease of this very old beautiful rustic pub nestling in the Chiltern Hills and seek a keen chef with a free hand to create some interesting and different food ideas. Although popular with walkers and cyclists there is a decent local community to please, and the 55-seater restaurant can often do 100 covers on a busy Sunday so there’s plenty of scope. They promise to pay a very good salary to the right candidate plus self-contained accom in a converted part
Type: Permanent Ref: 1702790
Senior CdP - 3* Hotel :: Lincolnshire
In a six-strong brigade this mid-market hotel offers conference and banqueting facilities from two kitchens and seeks a senior chef with some experience of volume. Five days, straight shifts, there’s a possibility of temp live-in, and being six miles from the city centre your own transport would be an asset – salary £20,000 plus 28 days hols per year
Type: Permanent Ref: 1702789
Weekend Breakfast Chef - club :: Central London - nr Leicester Square
One of the select private Gentlemen’s Clubs of London, their F&B operates Monday to Friday but some members like to stay on Friday and Saturday nights too so the restaurant opens for those few and a chef is needed to cater for this. Ideally suited to a retired chef with a Freedom Pass, it’s not a heavy job but needs a reliable person. Hours are 7am-11am both days and pays £50 per shift
Type: Permanent Ref: 1702788
Chef de Partie - Michelin * :: Home Counties
Family-owned for around thirty years this idyllic rustic retreat has been a critics favourite for most of this time, with the star warmly approved later in its life. Winter guests are met with huge log fires, comfy sofas and menus featuring local game, and in summer under shaded trellises the garden permits al fresco dining using wild garlic or funghi foraged from nearby woods. Rosette experience is expected plus a friendly disposition to fit into their small but dedicated team. Wonderful opportunity with pay reflecting exp and accom available
Type: Permanent Ref: 1701787
Sous Chef - rosetted restaurant :: E London
Award-winning team operate in this transformed 19th century pub which is now a highly-rated restaurant with starched linen, organic wines and a Modern European, daily-changing menu with choices between baked cod with lentils, chicken cassoulet, guinea fowl or snail and bacon pie all popular when featured. For an imaginative talent a salary of £28k plus is offered acc to exp.
Type: Permanent Ref: 1701786
:: Head Chef - Pub/Rest - SW London
In charge of a Sous, 3 Chef de Parties and a couple of KPs, serving classical English with a twist in this upmarket residential area close to a Northern Line tube station. By nature it is busier evenings and weekends, requiring more time then, but this group of three sites has been going for twelve years and is doubling in size next year, so there’s an opportunity to grow with it. £26K basic + £5K tronc
Type: Permanent Ref: 1701785
Jun Sous/Sen CdP - gastropub :: S London - Dulwich
Comparatively new business of maybe 5-7 years have built an impressive portfolio of a dozen pubs (half ‘With Rooms’) spread from SE London round to Surrey and into Berkshire, each with their own character and this one was a bit of a local landmark needing TLC and updating – a year or so later and it’s thriving again and the food is a big part of the attraction being traditionally comfort food with a modern take. This new position is to supplement a settled team and is a bit flexi depending on exp with salary reflecting this
Type: Permanent Ref: 1611784
Personal Chef - dinner only :: Belgravia - Central London
Cooking for one person in their private residence near Sloane Square, preparing an evening meal Monday to Friday. When eating out their preferences range from modern, tapas-style to Michelin starred establishments, but day-to-day could be a healthy soup and lightly-cooked fish main course. Approx hours 4:30-8:30pm, shop and cook, working with housekeeper. Immaculate refs req’d
Type: Permanent Ref: 1611783
Sous Chef - Pub/Restaurant :: SE London - Crystal Palace - poss L/in
A competent chef capable of running a quiet service by themselves early week, but with one or two others towards the weekend. Not fine dining as such but everything is cooked fresh and basic cooking skills need to be of a decent level. Advantage of possible accommodation for the right candidate in a nice commuter spot near to Crystal Palace. 5 days per 7, 47-48 hrs per week, to £25K
Type: Permanent Ref: 1611782
2 Chefs de Parties - Country Inn :: South East Kent
Successful chef-owner has bought his second Restaurant with Rooms a few miles away and following a soft launch now seeks another two CdPs to bring the brigade up to six. The refurbishment prior to opening included a brand new kitchen, and his Head Chef comes from a two-rosette background, so will incorporate fine dining as well as slow food concepts on their menus. About 10 miles from Ashford, will assist to find accom £ VG
Type: Permanent Ref: 1611781
Cook/Commis chefs - French brasserie :: Kensington - SW London
Two commis chefs required for a busy brasserie-bistro that’s been established over ten years and is very popular with tourists and locals alike. A good basic kitchen knowledge will suffice to be trained in their system which allows for large numbers to be catered for at consistent levels. So any volume exp could be beneficial. Straight shifts, 5 days per 7 on rota.
Type: Permanent Ref: 1611780
Jun Sous - privately-owned 4* Hotel :: London - West End
Mostly working Saturday to Wednesday, split shifts until about 10pm in a very classical kitchen within a team of 7-8. This 100 room hotel is privately owned and an institution to its strong, regular clientele, having been family run for almost 100 years. Any candidate CV must show a formal training and decent stays with past employers. Very good salary
Type: Permanent Ref: 1611779
Head Chef - Italian Restaurant :: Kent (north)
Family-run, local eaterie, not far from Bromley, needs an experienced Chef to head up a small team in this traditional restaurant that has enjoyed consistently good reviews for its authentic cooking, great service and atmosphere for nearly thirty years. Closed all day Sunday and Monday lunchtime and salary on offer up to £35,000
Type: Permanent Ref: 1611778
Chefs de Parties - Fine dining, good hours :: London - SW1
Renowned multi-outlet venue near Sloane Square needs a couple of Chefs de Parties who have a year’s CdP experience or possibly two years as Demi-chef. Its reputation is based on classical French so a training in this style is needed, and there’s an element of private catering, sometimes off premises, that capable staff can enjoy going on. Good free time plus closed Bank Holidays, Easter and between Christmas and New Year. £19,500 neg + Service charge
Type: Permanent Ref: 1611777
CdP or Commis - rural restaurant w rooms :: nr Tunbridge Wells, Kent
An internationally experienced chef and his wife bought this 16th century village pub with rooms in a beautiful, picturesque part of Kent and completely revamped it, now offering sophisticated hotel rooms and open plan dining. Two menus mean there’s a choice of seasonal dining or traditional classics which critics describe both cooking styles as ‘very well done’ so the new member of the kitchen team needs to have had a quite formal training
Type: Permanent Ref: 1610776
Keen 1st Commis/Demi-Chef :: North Islington, London
Owners of a successful city restaurant have also had this historic landmark pub for the past seven years and a vacancy has arisen for a chef to join the team of three serving Modern British dishes. Located in a residential area it’s closed lunchtimes during the week, so open Mon-Fri 5-11pm plus 12-10:30/11pm at weekends and you’d be expected to work 7 shifts over 5 days, with a salary of £22-£25K dep on exp
Type: Permanent Ref: 1610775
Daytime Chef de Partie - ODC :: Shoreditch, London
Outdoor catering company have their production kitchens occupying a couple of shop fronts in N1 and seek a strong CdP with a minimum of four years’ experience. The business is in its 8th year and growing steadily, and most of the work is daytime functions when you will average 8 hours/day but there will be occasional evening and weekend functions needing you to commit to. Commencing on £10.00 per hour plus paid overtime
Type: Permanent Ref: 1610774
Chef de Partie - destination food-led pub :: SW London - near Wimbledon
Award-winning Edwardian gastropub, owned and run by a couple with a history of success in creating destination pubs for other companies over the years. The daily changing menu goes up on chalk boards and smacks of enthusiasm and creativity with the freshest of seasonal products, so needs a like-minded chef to add their ideas to the mix
Type: Permanent Ref: 1610773
Senior Chef de Partie - 100-rm hotel :: East Midlands
In a six-strong brigade this mid-market hotel offers conference and banqueting facilities from two kitchens and seeks a senior chef with some experience of volume. Five days, mostly straight shifts, there’s a possibility of live-in, and being six miles from the city centre your own transport would be an asset – salary £18,500
Type: Permanent Ref: 1610772
Sous Chef / good CdP :: SW London
With much wood and wicker furnishings this rustic riverside outlet is renowned locally for its authentic north-regional French cuisine and has been popular with families and couples alike for some twenty years. The sense of disarray belies a truly slick service and perfectly executed dishes are of proven consistency. Some work experience in France would be of benefit but is not essential
Type: Permanent Ref: 1610771
Chef de Partie - gastropub-style :: Copenhagen, Denmark
Chef-proprietor of this very old, award-winning outlet needs a strong Chef de Partie able to work independently as part of this small brigade. Loosely based on a traditional French kitchen with an emphasis on fish, doing 60-100 cvrs a day over two sittings, everyone speaks English, and although no accom on-site they will assist in finding some. 160 hours per month, Krone 25,000 per mth starting salary worth c £29K pa
Type: Permanent Ref: 1610770
Manager - rural pub with restaurant :: nr Newmarket, Cambs
Husband and wife owners since 2010 seek a manager to oversee the day-to-day running of this quintessential English country pub overlooking the village green. Popular destination for hikers plus being the only pub in the village keeps it a busy place with a reputation for real ales. The chef, who has been there since they took over, offers a selection of menus and works hard to maintain high standards – all fresh with lots of game using all local produce. Driving licence essential, pref car-owner, and a lover of country life.
Type: Permanent Ref: 1610769
Evening Cook (Mon-Fri) - hostel :: Streatham, SW London
Working 2pm-7pm, or 3pm-8pm, this position is 25 hours/week, cooking for around 20 adults incl staff. Offering a healthy, nutritious and varied two-choice main course incl one vegetarian option, plus a dessert, this needs a competent cook able to operate with minimal supervision.
Type: Permanent Ref: 1610768
Breakfast Chef - live-in :: Surrey Hotel - nr Weybridge
50-roomed hotel in the middle of one of the oldest market towns in England, look for someone capable of providing 60-70 covers per service but potentially more on fully-booked busy weekends, when assistance would be given. Duties after involve usual prep for main kitchen as well as own mise-en-place for following day. Reliability is the key and previous experience would be beneficial, and salary could be a monthly-paid £18k or an hourly rate paid weekly, neg acc to exp
Type: Permanent Ref: 1607767
Head Chef - Riverside Pub/Restaurant :: Surrey
About 30 miles SW of London stands this stunning property on the river, close to the high street boutiques and galleries behind, but with scenic countryside views on the opposite banks. There are two restaurants plus the bar area and extensive outside seating, and the brigade of 8-9 can have a £20k T/O on food during peak periods so a strong GP awareness when planning menus is essential. No accommodation unfortunately but a package of £36K is on offer
Type: Permanent Ref: 1607766
Head Chef - USA BBQ-themed :: SE London
Not your usual themed place - a lot of effort goes into mincing and flavouring their own patties and smoking in-house over Applewood in their Josper oven to create the unique taste of an authentic American BBQ, and that’s just a fraction of their menu which features numerous chicken and vegan options with all homemade sauces. A well-organised candidate is needed to keep the kitchen ticking over and although smoking experience would be an advantage, it is not essential for any applicant
Type: Permanent Ref: 1607765
Junior Sous - Modern British :: North London
Started a few years ago by a couple of foodie chef brothers with very good backgrounds, one does front of house now with the other leading the brigade of 3-4, running tasting menus alongside the a la carte in this 70-cover restaurant. Open Wed-Fri evenings (so a mid-day start) Saturday all day, plus Sunday 12-6pm, they have built a steady reputation for cutting edge dishes that showcase their skills, and now need an extra like-minded person to help spread the load. c £27K
Type: Permanent Ref: 1607764
Senior Chef de Partie :: Rural restaurant - outskirts of Reading
After many years working in high end London restaurants, picking up a media profile through various TV appearances, the chef-proprietor found his perfect site - a 16th century coaching inn with all the bits, and for the last couple of years has demonstrated his cooking skills with beautiful rustic food leaning strongly on his Italian roots. Homemade breads and ice creams, a garden wood-fired pizza oven, fresh fish deliveries from Cornwall, all proving a great success – good opportunity to learn and grow with the business, plus double-bed flat with en-suite on offer with good salary
Type: Permanent Ref: 1607763
2nd Chef - Sports Club :: SW London
Another kitchen position away from the norm at this multi-sport centre in leafy suburbs. The restaurant opens evenings only Tues to Fri til 9:30pm, plus mid-day to 9:30 Saturday and mid-day to 4pm Sunday, so the working hours are very sociable. Weekday menus are geared towards post-match sustenance, weekends more family orientated, but the small kitchen team offer fresh wholesome dishes. Overtime available for occasional members’ functions
Type: Permanent Ref: 1607762
Head Chef / Chef-Manager :: North & NW London
These seasonally-changing venues in popular outdoor sites are open longer with more staff in summer months and shorter with minimal staff in winter, so very weather-dependant. The client seeks someone primarily based in N London as Head Chef and overseeing/managing the smaller NW site remotely. Main unit rises from 4 chefs + 2 KPs to brigade of 10 + 4 KPs and the menus devised around lighter salads & pasta dishes, plats du jours and home-made cakes and desserts, so a good all-round kitchen knowledge required. Latest finish c 7pm & salary package c £30/£32k
Type: Permanent Ref: 1607761
Sous & Chef de Partie :: West London
Location, location, location – the large riverside frontage gives a huge gravitational pull during summer months but also benefits from being a stone’s throw from a huge residential market, meaning it does a healthy trade all year round. Menus are basely British with the main one changing quarterly with the seasons, then the specials boards composed with daily availability – plus shared platters for groups. Access by District and Piccadilly tubes and very latest finish of 11pm
Type: Permanent Ref: 1607760
Sous Chef - Gastropub :: Victoria, London SW1
With a classically-run kitchen, this chic, privately-owned gastro has benefited from real investment spent creating an airy but homely upstairs dining room, and a stone-walled cellar bar. Owned for ten years, the ever-youthful owner has developed a great staff ethos that comes over strongly in reviews and promotes the kitchen’s labours making it a popular spot for tourists, local businesses and quite a broad residential catchment. People like working here and are suitably rewarded for their efforts
Type: Permanent Ref: 1607759
Chefs de Parties - Michelin star :: Home Counties
Family-owned for around thirty years this idyllic rustic retreat has been a critics favourite for most of this time, with the star warmly approved later in its life. Winter guests are met with huge log fires, comfy sofas and menus featuring local game, and in summer under shaded trellises the garden permits al fresco dining using wild garlic or funghi foraged from nearby woods. Rosette experience is expected plus a friendly disposition to fit into their small but dedicated team. Wonderful opportunity with pay reflecting exp and accom available
Type: Permanent Ref: 1603758
Head Chef or strong Sous Chef :: East London
Another place that champions unique microbrewery products with menus designed around these, to complement them, but with stand-out dishes in their own right. Very creative, Mediterranean based with fairly conventional mains supplemented by lots of small bites and plates to share, all freshly produced from scratch and much approved by reviewers. Busier evenings and weekends youll lead a small team on a starting salary of 35k
Type: Permanent Ref: 1603757
Commis chef - Mon-Fri :: London City - EC1
Talented assistant with two years exp needed to work in small, open kitchen next to the counter in this upmarket, specialist wine bar. Exquisitely-executed French dishes are plated tapas-style to complement the regional wines, with set menus too offering quirky variations on classics alongside slower comfort food. 2 straight shifts and 3 doubles make for a 45-hr week with monthly pay around 1,300 min dep on service charge
Type: Permanent Ref: 1603756
Sous Chef - Hotel :: Surrey / London suburbs
As part of a team of 4-5 cooking in more of a gastropubwith-rooms arrangement in what was originally a 19th century coaching inn in a leafy setting near to Richmond. The menu is loosely described by them as rustic pub food but they do source much of the supplies locally and believe in doing the simple things well. Salary c 24/25k and a possibility of accom dep on availability
Type: Permanent Ref: 1603755
Chef de Partie / Cook - Sports Centre :: Watford, Herts
Large activity centre attracts all ages looking to exercise in a fun and secure environment, and the in-house caf offers a range of freshly prepared snacks, salads and cakes for hungry people afterwards, or the spectators, and also kiddies parties which are part of the packages provided. Open from 10am to 10pm weekdays and 9am-10pm weekends, the brigade of 4 plus KAs serve 80-100 cvrs/day. Pay c 7.50 per hour based on a 40-hour week
Type: Permanent Ref: 1603754
Pastry Sous Chef - excellent track record :: Bahrain, Middle East - flat provided
An exceptional pastry chef is needed for this prestigious restaurant in Bahrains modern capital, Manama. This is a dynamic company with serious intentions of top accolades. Brigade of mostly EU chefs with backgrounds in Europes top restaurants means you will need minimally 2 AA-rosette experience, preferably Michelin. 80 covers (plus 25 outside - cool weather permitting) serving over 300 customers a day from 10am, a calm manner to work under pressure essential along with immaculate presentation. Top package of 3K- 4K net per month plus apartment and medical insurance
Type: Permanent Ref: 1512753
Sous Chef & Chef de Partie :: London - East End
This pair of privately-owned gastropubs each have brigades of 4-5 cooking modern British dishes in grand surroundings akin to British Empire hunting lodges. Starters of charred vegetables with duck eggs or salmon tartare with tzatziki precede fish mains straight from Billingsgate or classics like Beef Wellington for two, with regular changing menus. 7 shifts over 5 days and good salaries dep on exp.
Type: Permanent Ref: 1512752
Group Head Chef - multi outlet :: London - NW
To oversee two existing sites plus a soon-to-open third. One site has a large open-plan kitchen in a pub close to the tube station with an eclectic, broadly European menu daily changing based on the produce supplied that morning. The second is North African style but simpler snacky format, and the third will be more fresh pizza and pasta. Key position in a fairly young but progressing, expanding company of nearly 100 employees, and salary c 35k-40k plus bonuses
Type: Permanent Ref: 1512751
Head Chef - Italian restaurant :: St Johns Wood, NW8
Small family-owned 50-cover restaurant that is mostly open in the evenings apart from Mondays when it is closed. The position could suit a good 2nd Chef looking to move up as there is one other chef in the kitchen and the emphasis is on light, tasty, well-cooked authentic dishes with regular changing specials. Salary is very negotiable acc to exp.
Type: Permanent Ref: 1512750
Chef de Partie - Private Club (good hours) :: Victoria, SW1
Preferably with a minimum of one year as CdP or two years as Demi-CdP experience in fine dining this stylish and long-standing establishment has strong associations with a world-renowned chef. The operation is Mon-Fri lunch and dinner plus Saturday evening. Being closed Sundays, Bank Holidays, all Easter and from Christmas through to New Year the shifts are more attractive than many places. Salary from 19,500 + (decent) service charge
Type: Permanent Ref: 1512749
Sous Chef - Brasserie :: Chelsea, SW3
French-style brasserie with an English twist on its food has seating for just over twenty on the ground floor, another thirty in the bar area and forty-five in the first floor fine dining restaurant, which is also used for private parties in a traditional environment of oak-panelling and open fires. The Sous Chef is part of a team of five plus KPs with a latest finish about 11pm 24-27K neg
Type: Permanent Ref: 1512748
Commis Chef - gastropub :: Battersea, SW11
Although this position is predominantly for the grill and fryer roles this beautiful Victorian building, recently re-opened after a makeover, enjoys a good reputation for its food and the opportunity is there to learn and contribute to other sections in the kitchen for which full training will be given
Type: Permanent Ref: 1506747
Sous Chef - riverside pub/rest :: West London
Open all day from breakfast onwards this busy neighbourhood bar does a healthy food trade. Part of a team of 7 they require a Sous capable of deputising, running a shift, ordering and menu planning. Food is traditional British with chalkboard specials for staff to input. Basic up to 25K plus add-ons acc to exp
Type: Permanent Ref: 1506746
Head Chef - rosettes :: Home Counties
In charge of a brigade of 6 in this 20-roomed, 17th century Inn overlooking beautiful Chiltern countryside. The restaurant is brasserie style and there is an upmarket selection of bar meals with menus of both featuring solid British cooking with a leaning towards decent provenance from good local suppliers. Family owned for many years they have good staff retention, good reviews reflecting their rosette status and seek a chef with a stable background prepared to settle in the area. 40K
Type: Permanent Ref: 1506745
Sous Chef - restaurant :: Marylebone, NW1
To join a team of 7-8 doing modern European food as part of a small group of three gastropubs. Open for breakfast, lunch and dinner from 7:30am-10:30pm they seek someone particularly strong on the sauce section and general all-round though not breakfast. Work 5 days out of 7 on rota with starting salary up to 27k
Type: Permanent Ref: 1506744
Head Chef - hotel :: Isle of Wight
Small privately-owned hotel recently changed hands and new owners want to improve the basic menu that previously existed and offer unpretentious new dishes alongside more attractive takes on traditional favourites so look for a good cook used to fresh ingredients, with menu ideas and presentation. Knowledge of GPs an asset but could assist. Salary depending on experience but unfortunately no accom but would help relocate
Type: Permanent Ref: 1506743
Sous Chef - prestigious golf club :: London / Surrey borders
To help the Head Chef in a team of three plus casuals in a recently modernised club house kitchen serving a fundamental call-order menu plus carvery, but the real skills are needed for the busy function trade that has been successfully built up over the past few years and is now a core part of the business. Working hours are quite friendly shifts between 8am and 9pm generally and a package of around 26K is offered
Type: Permanent Ref: 1506742
Chef de Partie - members club :: SW London
Primarily for children with a fully operational restaurant daily changing specials with everything cooked on-site including cakes & sweets using organic where possible. It is a 7-day operation and the brigade of 6 work 5 days in shifts of 4 between 8am and 7pm with meals and whites provided. 21/22K + tips (c 150-200/mth)
Type: Permanent Ref: 1506741
Head Chef - out front :: London NW1
Visible kitchen in this converted pub now celebrating twenty years of good food creating menus on a daily basis from whatever ingredients the suppliers bring. Turn out beautiful food with empty plates returning and you can work your own hours
Type: Permanent Ref: 1506740
Chef de Partie - small wine bar team :: London / Surrey borders
This hidden gem is an 18th century listed pub down an alleyway off main shopping drag and benefits from secluded garden and roof terrace. Known historically for its wine offerings but now a very much food-led op run by friendly team who are building very good trade. Kitchen chefs work jointly and good shifts between 11am-9pm slightly earlier at weekends. Decent salary neg acc to exp
Type: Permanent Ref: 1411739
Head Chef - village inn :: Hertfordshire
Pretty pub with restaurant in nice setting overlooking the common. Back bar converted to 75-cvr rest by current owners when restored from closed six years ago plus further 30 covers outside in summer. Brigade of 3-4 prep all from fresh with local produce whenever possible, and cater for small functions in grounds with marquee, plus local events and festivals so central to community. Accom avail and salary c 30-35k
Type: Permanent Ref: 1411738
Pastry Sous - Michelin star :: West Country
Country house hotel converted from an original manor house sits in beautifully manicured grounds including vegetable and herb kitchen gardens. Two restaurants, one Michelin-starred, plus exclusive events require a pastry chef with previous Michelin exp or minimally 3-rosetted to maintain such exacting standards. 25K basic - accom avail to rent
Type: Permanent Ref: 1411737
Senior Sous - Event Catering :: SW London - near Clapham
Important role in a full-time team of eight chefs plus large pool of regular casuals. Needs to be strong character and leader with background in quality restaurant ops, able to run an event in one of many prime venues they have been appointed to. Needs absolute attention to detail. Mon-Fri 8-4 plus obligatory evgs & wk/ends but would be max 3 evgs & 1 wk/end day during busiest times (May/Jun & Nov/Dec) Closed Christmas basic 28-30K + paid O/T = 40K+
Type: Permanent Ref: 1411736
Head Chef - boutique hotel :: Lincolnshire
With part of the original building dating back to the 17th century, the conversion to a 5-room hotel in the early-80s has been followed by further expansion over time to its current size of 30 rooms. The 30-cover restaurant serves contemporary European and there is a small bar menu but the location and grounds make it a popular wedding venue capable of 250 but usually 60-100 so the Chef needs to be creative with numbers, and has two other chefs and a breakfast cook to help. neg plus accom
Type: Permanent Ref: 1410735
Head Chef - small hotel :: SW London
Although part of a larger company this 15-room hotel near Putney enjoys highly-rated reviews for not being like hotel chains but rather for its cosiness and welcoming, friendly staff plus the quiet, spacious and clean bedrooms, both before and since a recent refurbishment. The Chef and five others provide breakfast and dinner menus along company lines but lunches are mostly locals and have daily menus devised by the chefs which with a small banquet trade generates c 5K/wk on food. Basic of 28K-30K plus maybe accom
Type: Permanent Ref: 1410734
Chef de Partie - Michelin / Rosetted exp :: Wiltshire
The kitchen brigade is being expanded in this idyllic country house hotel and amongst the positions available is one for a strong Chef de Partie with experience in similar level to Michelin or rosette standard. The role would ideally suit a candidate looking to build on an already stable CV with a couple of years working around all sections as part of a committed team that have already accumulated numerous accolades and seek more. Basic of 19K plus tronc accom available if reqd
Type: Permanent Ref: 1410733
Sous Chef & Chef de Partie - large hotel :: Channel Isles
150-room hotel specialising in conference and banqueting has a total brigade of about twenty, with about three-quarters of these involved in the functions and the 200-cover carvery, with the others in a smaller kitchen covering room service and bars. Menus are classical English & French and there are regular occasions when the wide variety of available fresh fish catches are utilised. Staff accommodation is available and starting salaries are 23K for the Sous & 19K for the CdP which are subject to the generously low tax levels afforded to these islands
Type: Permanent Ref: 1410732
Chef de Partie - live-in :: Surrey riverside
Seasonal Modern British dishes feature on the constantly-changing menus at this traditional old riverside pub near Weybridge. Although company-owned, 90% of these menus are written in-house and as part of a brigade of five plus part-timers, useful input would be encouraged, as would some interest in costings and GPs for someone looking to learn that aspect. Everything is fresh including breads, etc Accom provided plus up to 23K
Type: Permanent Ref: 1410731
Head Chef - riverside venue :: London / Surrey borders
Leading a team of five in this recently redesigned riverside building with outside terrace, smart but cosy mix of velvety and antique-style furnishings inside plus spacious first floor area that could be isolated for private parties - all with great views over the river and walkways. Main menu geared around the brewerys theme but daily changing specials based on market availability an opportunity to show creativity. Accom may be a possibility and salary neg from 26K
Type: Permanent Ref: 1410730
Head Chef - decent Gastro-Pub :: NW London
Another example of an imposing old Victorian pile turned round by keen owners with an eye for detail. The building now looks bold outside with clean interior, large outdoor area which has been cleverly exploited, upstairs function room and roof terrace, each with complementing menus based on solid ingredients and wow factor presentation leading to reviews as a hidden gem. 34K basic plus bonus and tronc
Type: Permanent Ref: 1410729
Chef - small food outlet in public park :: London - NW
In charge of preparing fresh plats de jours and imaginative salads for a blackboard menu changing with the seasons. Working with one assistant and KP in an all-year operation with opening hours dependent on daylight, so later evenings during summer months balanced by early finishes in winter, and with business being weather effected too, a flexible attitude is a must. Salary v neg acc to exp and social hours compared with many commercial restaurants.
Type: Permanent Ref: 1410728
Sous Chef - modern Euro :: London, NW1 - Marylebone
Going about twenty years now from when this dark, old pub was transformed into a light and open space with a visible kitchen - unusual at the time - where regulars chat to the chefs who will be busy preparing the finest, fresh ingredients that had been delivered that dawn, creating dishes with a loosely-Mediterranean influence. Shifts either 9:30am-2:30pm or 6pm-10pm working eight shifts over four-and-a-half days 23K + any extra shifts as o/time
Type: Permanent Ref: 1410727
Head Chef - new refurb :: London / Kent borders
Newly refurbished with brand new kitchen, strong Head Chef needed to run brigade of 8 in this gastro-pub with 150 cover restaurant plus garden seating for 200+ and private function room. Menus based on Modern British. Previous volume exp a benefit as is a keen GP awareness. To 35K + bonus + tips
Type: Permanent Ref: 1410726
Senior CdP - N YORKS - live-in :: N Yorkshire
Large modern city centre hotel has a strong conference and function leaning with banquets up to 300 so experience in volume would benefit. They cater for about 250 guests but have a small in-house restaurant which with room service and bar meals totals up to about 100 a day so the emphasis is on conf menus and some a la carte when on rota in the restaurant kitchen. Accom is provided, salary dep on exp
Type: Permanent Ref: 1410725
Sous Chef - brigade of six :: Orpington, Kent - live-in
Large pub on main road junction, popular with families for its several dining areas and huge garden which hosts BBQs and hog-roasts, weather permitting. Key team member needed with strong craft skills to support Head Chef with different menus, some designed with input from the brewery, but all with opportunity to personalise and maintain team interest.Exp with GP an asset but will teach, and accom available. Salary acc to exp c 21/22K neg
Type: Permanent Ref: 1403724
Head Chef - new refurbishment :: NW London - Regents Park
Currently closed for refurb including a new kitchen, this bar will have a new event space upstairs that can also be used for private dining. Customers eat in all areas - no specific dining room - but would equate to c 80 cvrs. Head chef will lead team of 3 + P/Ts producing seasonal european dishes on a main menu plus blackboard specials. 26,000 pa
Type: Permanent Ref: 1403723
Head Chef - Restaurant :: SW London
Lively 200-seater venue popular for party bookings, post-work wind-downs, lazy Sundays or cozy twosomes needs Head Chef to organise the brigade of six cooking gastro-style dishes with some colonial influences, from a semi-open kitchen. Steady evening trade during the week but building up towards weekends when maybe half of their turnover is made. Package around 35K
Type: Permanent Ref: 1402722
Pastry Sous Chef - Michelin starred :: West Country
Country house hotel converted from an original manor house sits in beautifully manicured grounds including vegetable and herb kitchen gardens. Two restaurants, one Michelin-starred, plus exclusive events require a pastry chef with previous Michelin exp or minimally 3-rosetted to maintain such exacting standards. 25K basic - accom avail to rent
Type: Permanent Ref: 1402721
Commis / Assistant Chef :: nr Greenwich, SE London
Pub-restaurant in a busy tourist area needs someone with basic skills to assist the chef five shifts a week over five days incl weekends. Although a traditional menu style the food is all fresh with a few modern twists and an emphasis on presentation. Hourly rate neg acc to exp
Type: Permanent Ref: 1402720
Head Chef - new operation :: East End of London
Looking to utilise a large space in an existing building of creative companies, the owners aim to reflect and develop this site with an events-based op below and a 100-cvr+ area above, serving unpretentious small plates and shared platters imaginatively designed and presented. Unusual opportunity for an artistic chef to work with a blank canvas with a salary package c 35K
Type: Permanent Ref: 1402719
Sous Chef (to Chef/Patron) :: nr Maidenhead, Berkshire
Former West End chef and his wife acquired this delightful, traditional country pub about a year ago and are impressing the local clientele with olde english, historically-sourced menu items using the best local produce. 45-50 cvr Rest plus garden seating a further 80, with new kitchen imminent, they seek enthusiasm combined with sound craft skills, and will pay a basic up to 25K + tips + bonus. Temp accom poss available
Type: Permanent Ref: 1402718
Senior Chef de Partie - volume :: Surrey - nr Bromley
Large educational facility has in-house catering for in excess of 1,000 term-time, with residential courses and conferences all other times makes for a 7-day/52-week op. Decent quality fresh food but experience of catering for number is essential. Brig 7, 37.5 hrs per wk, c 20K basic
Type: Permanent Ref: 1402717
Single-handed Chef - small inn :: Village near Reading, Berks
Small family-owned inn serving traditional British favourites plus some Italian pasta dishes and pizzas. Doing about 10-15 lunches and 20-30 evg meals, both owners are cooks and could step in if needed but look for a responsible and reliable individual to release them for other duties. Very good accommodation and paying around 350/week clear
Type: Permanent Ref: 1401716
Chef de Partie Pastry - Michelin ** :: South West England - accom avail
Beautifully restored and re-opened over ten years ago, their Chef and team have won top awards every year since and seek someone to join who has Michelin or multi-rosetted experience with steady track record and references. Excellent career move for the right person with salary c 19K + tronc. Accom could be available
Type: Permanent Ref: 1401715
Chef de Partie - poss L/in :: nr Bromley, Kent
Once an old coaching inn, it now has fifteen modern bedrooms, a large dining room and extensive gardens which are well furnished and very popular when sunny. Menus are seasonal with everything cooked from fresh by the team of six plus KPs and they would like a CdP with about three years exp to help assist. A small room is available if needed and 20K pa - poss a bit more for the right person
Type: Permanent Ref: 1401714
Senior Chef de Partie :: SW London
Recently re-opened, following a takeover and 250K refurb, this large, historic pub now boasts more suitable dining areas and an eclectic menu devised by a well-travelled and experienced Head Chef. Situated towards Richmond there is a big local demand and the Chef needs a good all-rounder for her kitchen team of 4 plus 3 P/Time, and pays 23K neg for 7 shifts/5 days
Type: Permanent Ref: 1401713
Second Chef - Italian restaurant :: Ealing, W London
Fairly traditional 50/60 cover Italian restaurant that needs a competent 2nd in a brigade of 3 plus KP. Strong trade by local regulars who have frequented it over the years for its reliable and consistent dishes, and they do not eat too late so you finish by 11:00pm Salary neg acc to experience
Type: Permanent Ref: 1401712
Chef de Partie - Michelin * :: West London
Opportunity for a talented individual with pref some Michelin exp already to join the brigade of 15 - 8 per shift covering 8 shifts over 5 days. Recently refurbished to complement the quality of the food - Head Chef is from a 2-star kitchen but still needs exceptional people to maintain the one. 21K-24K
Type: Permanent Ref: 1401711
Senior Sous Chef :: N London Pub with Dining Room
Busy, popular foodie destination pub that has been in current ownership pushing a decade and a half - everything done from scratch, butchery, breads, stocks, ices, with great onus on provenance of established suppliers. Skilled craftsman with talent & motivation required. 7 shifts/wk - 33k+
Type: Permanent Ref: 1401710
1st Commis / Chef de Partie :: nr Henley-on-Thames, Berks
New owners have teamed up with an excellent new chef to relaunch this 400-year old listed building, which has been an inn for two centuries, using contemporary furnishings to complement the flagstones, beams and fireplaces. With exp from places like the nearby Vineyard, there is much available to learn and the small team of three is very much hands-on. Salary dep on exp plus accomm prov.
Type: Permanent Ref: 1401709
Head Chef - Themed Bar :: North London - nr Wembley
Grill-based operation so needing a competent cook who is fast and can cope with numbers. Although the themed menu is quite fixed there are daily specials with a free hand to design so an element of flair would be welcomed, plus an organising ability in this visible kitchen. Mostly five-and-a-half to six days a week but paying c 500 clear
Type: Permanent Ref: 1401708
Sous Chef :: Kingston / Twickenham
Brigade of 6-7 run the kitchens of this modernised 30-room hotel serving an all-day, seasonally-changing a la carte, daily specials, bar meals and small conferences and weddings. With 6 choices of starters, mains, classics and desserts plus specials, theres plenty of variety, and this would suit someone looking to learn and improve their organisational and management skills too. c 25,000
Type: Permanent Ref: 1401707
Chef de Partie :: Islington, N1
Great job for a keen CdP who maybe has not had the chance to experience the raw basics of meat-prep from scratch, all butchery, smoking, curing done on site, as with the fish, for a daily-changing a la carte in this highly-rated old pub. Third outpost of this young company thats growing slowly and competently, so steady promotion prospects a real possibility in time.
Type: Permanent Ref: 1401706
Head Chef - pub/restaurant :: Oxon - near Thames
Eighteenth century pub steeped with history offers a creative menu with variations on traditional classics, well presented and all home-made by the Chef and his two assistants. Located in a riverside town near Pangbourne on the borders with Berkshire, someone local or wishing to relocate needed as there is no accommodation
Type: Permanent Ref: 1401705
Junior Sous / Chef de Partie :: outside Guildford, Surrey - live-in
Set in idyllic countryside this pub and large restaurant are a food-led destination offering fireside warmth in cooler times and beautiful gardens for al fresco dining through summer. The West End trained Chef has Michelin experience and with four others produces an inventive modern menu using the best local produce complimented by a magnificent wine list. Live-in salary c 20k
Type: Permanent Ref: 1401704
Senior Chef de Partie :: Herts / Essex Borders
Part of a small group of quality country inns, a large investment has gone into making this a clean blend of old and new. Brigade of five doing 600-700 covers/week, modern British with some pub classics. Nearby accom in 4-bedroom with shared kitchen & bathroom, and the all-found, live-in salary of 17K is substantially improved by a weekly tronc share of 80 +
Type: Permanent Ref: 1401703
Chef de Partie - live in :: South Oxfordshire
Situated at a high point in The Chilterns this picturesque, centuries-old pub, which lies within a designated area of outstanding natural beauty, has been lovingly restored, adding a barn conversion now offering a few en-suites. The food is a major focal point - the Head Chef has come from one of Berkshire's top places, and is using all locally sourced produce with known provenance, well-executed cooking skills, and innovation. Great opportunity to be part of a fascinating story and potentially some accolades
Type: Permanent Ref: 1303702
Chef de Partie - Members Club :: SW London - close to BR/Tube
Working in a decent environment within this exclusive private members sports club, supplying a formal restaurant, buttery kitchen and many private functions. The work is varied and of high quality with a full in-house catering team and brigade of 4-5 around you. Not particularly late finishing so hours more sociable, but a solid background in good a la carte ops is needed. Salary range 22K-25K dep on exp and abilities
Type: Permanent Ref: 1303701
Second / Assistant Chef :: NW London - Grill Restaurant
As part of a team of three plus KPs in this partly-themed, grill orientated operation, candidates need to have positive all-round cooking skills, able to do some nice gastro dishes as well to supplement the main menu. No accom but not far from the tube/BR and mostly straight shifts 9-4/12-8/3-10 etc based on 5 days, 40 hrs occ stretching to 45 hrs, but with very good rates of pay for the right person
Type: Permanent Ref: 1303700
Head Chef - waterside restaurant :: NW London
Starting as a summer-only outpost of a successful nearby restaurant, this proved so successful that it will now be an all-year round venue by itself and seeks a Head or strong Sous to take it on full-time. Eclectic menu leans towards fish as a theme but provides plenty of seasonal options and platters, and traditional Sunday lunches. A busy site needing to cope with volume while maintaining qualities of cooking and presentation. c 35,000 pa
Type: Permanent Ref: 1303698
Chef de Partie / Junior Sous - L/IN :: BERKS - nr Henley-on-Thames
Responsible position for a strong, all-round CdP to learn more about day-to-day running of the kitchen, costings and menu-planning, as well as occasional shift leader. Hands-on owner has a wealth of hospitality experience behind him and is a popular local figure in this expanding company which has already acquired two other places of character. Historic site with three large dining areas serving rustic british dishes in a beautiful setting. Neg salary, live in - brigade of 5.
Type: Permanent Ref: 1303697
Head Chef - French ktchen :: SW London
Serving very authentic food from Brittany, NW France, any candidate must have some experience from that region, as this popular neighbourhood stalwart specialises in their seafood and pancakes dishes amongst others and prides itself on such close comparisons by reviewers who know those parts. Success story of more than twenty years, the Head Chef needs to maintain this consistency, aided by a steady team, and will be suitably rewarded.
Type: Permanent Ref: 1303696
Head Chef or Strong Sous Chef :: North central London
Bit of an institution after more than fifty years in business, this New York style Deli has won numerous awards over the years for its authenticity, atmosphere and value, so needs a strong chef who can cope with volume as well as maintaining consistency. Open all day, every day, from 9/10am the busiest times are lunches during the week and all weekends so mixed shifts, 55 hours over 5 days is needed and a commensurate will be offered.
Type: Permanent Ref: 1303695
Sous Chef - top quality restaurant :: Ireland - West Coast
Holding the elitest of accolades for the provenance of the menu ingredients, all sourced from completely natural environments from the most dedicated of suppliers. The person suiting this role will have an unusually high interest in the basics of growing, breeding and foraging for, flavoursome products capable of transferring their unique qualities to the plate. Salary 28,000 plus
Type: Permanent Ref: 1303694
Head Chef - relaunch - poss L/In :: SE London - nr Greenwich Park
Already a busy food pub the next step will increase its destination value and a talented Chef is sought to run a team of 5-6. The refurb will be completed in February with a new first floor kitchen producing rustic seasonal dishes from a daily-changing menu, some sharing plates, wholesome desserts, all served with flair and finesse. The position is avialable to start anytime and the package of 30-35K could include accom
Type: Permanent Ref: 1212693
Sous Chef - daily change menu :: SW London - Wandsworth
Although brewery-owned, this outlet is part of their elite, food-led division with a serious head chef and team dedicated to keeping their carbon footprint to a minimum. Doing lots of their own butchery, curing their meats, handmade pies and changing the menu daily for best use of freshest produce. Big garden and spacious layout all lend to pleasant working environment. Salary c 24K
Type: Permanent Ref: 1211691
Junior Sous - 4 day week :: HERTS - live in
Part of a small group of quality country inns, a large investment has gone into making this a clean blend of old and new. Brigade of five doing 600-700 covers/week, modern british with some pub classics. Nearby accom is 4-bedroom with shared kitchen & bathroom, and the all-found, live-in salary of 17K is substatntially improved by a weekly tronc share of 80 +
Type: Permanent Ref: 1211690