Enrica Rocca is an Italian cookery school and catering company based in Notting Hill. The school runs leisure cooking classes, team building classes for corporate groups of up to 30 people, as well as offering catering services for a variety of events from private dinners to larger corporate cocktail parties for up to 300 people.

The school is looking for a chef to join the growing business: someone who loves cooking, sharing this passion with others and has a good knowledge of Italian cuisine. As part of the role you will be responsible for all aspects of the classes you teach from menu design and food orders, to curating and delivering lessons, preparing food and leading a team of assistants on the night. Therefore, as well as needing a high level skill-set in cooking, the job requires exceptional communication and interpersonal skills. The largest portion of your time will be spent interacting directly with customers, so you will need to be someone who gets a thrill from teaching and watching others grow in confidence in the kitchen.

Full job description available on application.

Rye by the Water is a retail and wholesale bakery in a lovely spot by the canal in Brentford. They are looking for a fulltime baker to join their small team. No nighttime shifts. Happy to train on the job as a good attitude is more important than experience.

Kitty Fisher's serves award-winning food in the atmospheric setting of Shepherd's Market. Currently looking to hire a CDP and Sous to join the team. 48-56 hours per week; great tronc system, 2 days off in a row Sunday and Monday.

Cafe in Wimbledon needs chef to cover for one month from 10th August. £14 per hour plus share of gratuity. Experience level: Sous Chef/CDP

Melrose and Morgan is a high-end grocer with two sites in North West London and a flourishing online and wholesale business. An assistant baker is required to help in the production kitchen in preparation for the busy Christmas period with an option to potentially extend the role into one of the retail sites.

The role is based in the production kitchen in Leyton (E10) working alongside their baker to create a variety of savoury and sweet pastries. A great role for someone looking to gain experience in a fast-paced working kitchen alongside a baker with many years' experience.

The Nest is an independent, cosy and community-based café by day, and wine and cocktail bar by night, aiming to bring you an exciting fusion of flavours, using the best locally-sourced and organic ingredients. The Nest wants to provide a warm and friendly environment for customers, while simultaneously investing in the community, and our planet alike. They have partnered with like-minded brands and other small businesses,who are striving for, and promoting sustainability.

Currently seeking a Head Chef on a permanent, full-time basis for 40-48 hours per week.

Join an enthusiastic, motivated and professional team in the mountains. Ski Famille is a privately owned company established in 1990. As a Resort Head Chalet Chef you will be responsible for ensuring the delivery of delicious, high-quality meals to all the guests from the chalet chefs. A great opportunity for a confident chef with supervisory or management experience to demonstrate and develop their skills. Chalets sleep between 6 and 30 guests and most kitchens are open plan, allowing you to share your passion and mountain experiences with the guests.

Full job description available on application.

This very busy independent all-day café/restaurant situated in one of London’s parks is looking for an experienced pastry chef/baker to run the daytime bakery operation. The company operate 2 busy sites and the air-conditioned bakery produces sourdoughs, ciabattas, cakes, traybakes, muffins and pastries for both cafes. This includes the eat in and food-to-go counters and seasonal sourdough pizza doughs too.

It is professionally equipped with Chandley ovens, Ferneto Mixers & JAC Slicer etc.

Working in a small team, you will be responsible for all aspects of the production and the efficient overall running of the bakery during the day. There is a night baker who is responsible for most of the bread production.

Duties include:

• Meeting and reporting daily production targets for the two cafes

• Developing and managing all recipes and production within the cafe’s remit

• Managing the sandwich and salad box offering for both cafes

• Managing accurate and clear packing

• Stock management and ordering

• New product development

• Staff training

• Food safety and hygiene

Required: Qualifications / Skills / Experience

• Passion & enthusiasm for pastry, bread & raw ingredients

• Several years’ experience in a similar bakery or patisserie

• Creative flair

• Team player with a strong work ethic

• Meticulous, organized and punctual

• Financially aware

We are looking for an enthusiastic and reliable pastry chef/baker with good commercial bakery experience and a “can do” attitude to work. Capable of working in a small hands-on team delivering a high standard product; in touch with responsible food provenance and industry trends.

5-day week Daytime only

Salary: £35,000 + depending on experience

Company Pension Scheme + meals and drinks on duty.

Excellent work/life balance

Full-time / Permanent

Salary: dependent on skills and experience – this is a middle leadership role at Truro School and could be fulfilled by either a qualified teacher or other catering professional.

Start Date: January, 2023

This exciting role will be responsible for the continuing growth and quality delivery of our Cookery School. The role includes a range of high quality academic, co-curricular and revenue generating cookery activities and to continue to raise the profile of the Cookery School and therefore Truro School more generally.

From a School perspective, the Head of Cookery School is responsible for achieving high standards of pupil behaviour and achievement by leading and maintaining excellent standards of teaching and learning. The role holder is expected to lead a team which contributes to School life outside the academic arena, including Wednesday Afternoon Activities and co-curricular activities, as well as being part of the Sixth Form Diploma.

The post holder will also be expected to drive the commercial vision for the Cookery School, developing the department in keeping with the strategic plans for Truro School Enterprises and translating this vision into effective plans for delivery. Specifically, the Head of Cookery School will lead a team which sets up, markets and delivers courses to external clients, outside of school hours, so the role will inevitably involve flexibility around evening and weekend work.

The department is currently set up such that a cookery teacher delivers large parts of the academic courses and the Head of Cookery School has more of a role in the Commercial activities and external cookery courses. However, we would welcome applications from either a qualified teacher who will enhance the academic delivery or commercial applicants whose skills would lend themselves more to the commercial activity.

Truro School is committed to safeguarding and promoting the welfare of children and applicants must be willing to undergo child protection screening including checks with past employers and DBS. We embrace diversity and promote equality of opportunity. We welcome applications from all sections of the community.

Closing date for applications is 5 September 2022 at 9.00am. Please note this advert may close earlier if suitable applications are received prior to the closing date.

Interviews will take place in mid-September 2022.

All applications must be made using a Truro School application form.

A link will be provided on application to Leiths List.

A Middle Eastern Feast; Bubala (a Yiddish term of endearment; 'sweetheart', 'darling', 'honey') is all about our vibrant vegetarian cuisine, culture and our passion for hospitality.

Pop-up-turned-permanent success story, Bubala currently has a restaurant in the heart of Spitalfields and recently opened in Soho. We take our inspiration from across the Middle East, with bold and complex flavours, textures and a measure of playfulness. Purely vegetarian (though likely unnoticed!), we adopt a no substitutes attitude, shunning the synthetic and processed and instead championing the best and most exciting veg we can get our hands on.

We are looking for new team members to become a part of our bright, fast-paced culture and embrace everything Bubala! If this sounds like a good fit for you please get in touch and visit www.harri.com/Bubala

This is the perfect role for someone who wants to progress into a Senior Sous Chef role.

Junior Sous Chef

Duties for the role include

- Managing the team on shift

- Ensuring staff ready for service, with correct set up and prep - Running the pass during service

- Training new staff members

- Working with head chef on new dishes & development

- Troubleshooting recipes, ensuring consistency across the board

- Quality checking food at pass

- Being organised and proactive in and out of service times

- Learning about our seasonal menu

- Positive energy

- A passion for being a part of the Bubala team

Perks for the successful candidate include

- Flexible working hours

- Paid birthday day off

- 50% off food & drink for parties of 2, and 25% for parties up to 4

- Monthly training sessions hosted by our suppliers

- Bubala bottle shop (cost price wine)

- Lots room for progression

- Great work environment and work life balance

- Free welcome meal for 2

- Staff parties

Details

Salary Up to £34,000 / Year

Schedule Full Time

Experience Minimum 2 years of experience

Bubala is a critically acclaimed Middle Eastern vegetarian restaurant, having opened its doors in Spitalfields in September 2019. Our focus is on bright, punchy flavours designed to share, and takes inspiration from our travels across Israel, Lebanon, Turkey and Northern Africa. Behind Bubala is Marc Summers (founder and ex GM of Berber & Q) and Executive Chef Helen Graham, who has worked at The Palomar, The Barbary, The Good Egg and Ottolenghi.

As Bubala moves further into 2022, we have some exciting opportunities for progression and development within the company.

The Role

Bubala is on the look out for an amazing Head Chef to take the reigns at the new Soho opening. You will be working to execute a brand new menu alongside Helen and build a fantastic new team. This is a great opportunity for someone looking for their next challenge and loves cooking with quality vegetables from great suppliers. You'll love cooking on flames, have a strong interest in Middle Eastern food and value working in a nurturing & supportive environment.

Perks for the successful candidate include

Flexible working hours

Paid birthday day off

50% off food & drink for parties of 2

25% off food & drink for parties up to 4

Monthly training sessions hosted by our suppliers

Cost price natural wines

Details

Salary Up to £45,000 / Year

Plus Bonus

Schedule Full Time

Experience Minimum 2 years of experience

A Middle Eastern Feast; Bubala (a Yiddish term of endearment; 'sweetheart', 'darling', 'honey') is all about our vibrant vegetarian cuisine, culture and our passion for hospitality.

Pop-up-turned-permanent success story, Bubala currently has a restaurant in the heart of Spitalfields and recently opened in Soho. We take our inspiration from across the Middle East, with bold and complex flavours, textures and a measure of playfulness. Purely vegetarian (though likely unnoticed!), we adopt a no substitutes attitude, shunning the synthetic and processed and instead championing the best and most exciting veg we can get our hands on.

We are looking for new team members to become a part of our bright, fast-paced culture and embrace everything Bubala!

CDP Responsibilities

Food

- Ensuring all MEP is of highest quality

- Ensuring all food sent out during service is high quality and consistent

- Ensuring reasonable par levels on section throughout week

Service

- Ensuring you are ready for service, with correct set up and prep

Suppliers/ordering

- Communicating products needed for ordering clearly with chef on duty

- Flagging any additional ordering that needs to be placed for the kitchen & sourcing items e.g equipment for senior management to order

Health and safety

- Ensuring all equipment is appropriately maintained and cared for

- Ensuring all deep clean jobs are completed on delegated days on your section and area kept clean at all times

Staff

- Training new staff members on section

- Working with the whole kitchen team to ensure everyone is ready for service, offering help where necessary

- Writing accurate and clear handovers

Suppliers/ordering

- Communicating products needed for ordering clearly with chef on duty

- Flagging any additional ordering that needs to be placed for the kitchen & sourcing items e.g equipment for senior management to order

Perks for the successful candidate include

Flexible working hours; Dinner for 2 on us when you join; Paid birthday day off; 50% off food & drink for parties of 2; 25% off food & drink for parties up to 4; Monthly training sessions hosted by our suppliers

£12.50 p/h + tips

Ski Armadillo is a small, independent company with a portfolio of handpicked chalets in Verbier. Chalet Chefs will work alongside a Host to create an unforgettable holiday experience. You will need the imagination to produce a fresh and exciting menu, tailoring it to the guests' tastes each week.

You will be immaculately presented, hardworking and passionate about all aspects of the role. You will be confident, a great communicator and work well in a team. You will have a recognised qualification or equivalent experience in a professional kitchen.

Season runs from 1st December until 30th April

43.5 hours per week

2.92 days holiday per month

3500 CHF per month

Ski/snowboard hire and lessons covered

Part-time CDP who has baking experience and is happy to work unsupervised is needed at The Scottish Kitchen, based in Park Royal. 3 x 8 hour shifts per week - Tuesday to Thursday.

£10.50 per hour plus bonus scheme

Pique Catering is looking for a prep chef or a more senior chef to join the team. You will have a Leiths Diploma or similar, or experience in a professional setting. You will be joining a passionate team of young chefs, with the opportunity to grow quickly through the ranks and make your mark on an expanding start-up. This is a female-led catering/events company specialising in luxury picnics, hampers and catering drops.

40-45 hours per week

Biannual performance bonus

Salary DOE but starting at £23K

The Padella Story

Jordan and Tim, who opened Trullo together in June 2010, have long dreamed of having a pasta bar that served the best hand-rolled pasta with authentic, slow-cooked Italian sauces; together with a small number of exceptional wines coming straight from the barrel, an Italian cocktail list and a few of their favourite ice creams, pastries and sourdough bread, produced on site.

This is a shout out to all Junior Sous and Sous Chefs who are ready to take the next step in their career. You might think that you are not a Sous Chef yet but, if you share our passion for cooking awesome food using the best produce the UK and Europe have to offer, then leave the rest to us. We will train, mentor and nurture you every step of the way. Padella has become known for its fresh pasta rolled and shaped daily and served in fun, informal and buzzing restaurants. Aside from working with kick ass teams in sexy restaurants, we also go on regular trips around the UK and Italy to visit our farmers, millers, wine makers, olive oil producers andother restaurants for epic lunches!

Full job descriptions available on application.

Leiths School of Food & Wine, is a busy culinary training school in West London. We are currently recruiting a Bookings Coordinator to work within the Finance team, ensuring the smooth running and development of the school business; including- professional courses, a busy home cook program, corporate entertaining, hire of our filming kitchen, courses in schools and commercial partnerships.

This is a hands-on role and the successful candidate should be proactive, self-motivated and prepared to work in a fast-paced environment.

All necessary training for the role will be given, and support will be given by the Finance Manager, who manages this position.

About you:

• You have experience in a similar role

• You have great organisation skills and the ability to handle multiple projects at once with tight timescale

• You have the ability to adapt quickly and efficiently to changing priorities, and keep a cool head

• You’re organised and reliable with strong attention to detail

• You have good grammar and written English

• You are experienced in using Microsoft Office, Excel, Word, Googledocs

• You have the ability to work independently and as part of a team

• You're customer-oriented and understand the importance of maintaining great relationships with our students.

• You have a good telephone manner and would be comfortable selling our services where required

• You are a strong communicator who can work well with people across all functions and levels of seniority

Main responsibilities are:

To handle all aspects of Amateur bookings

• Process telephone bookings

• Respond to bookings related emails and voicemails within 24 hours- either personally or delegate and check that all are completed

• Responsible for Bookings & confirmation email inboxes

• Process cancelations and transfers

• Contact students regarding any changes to course details (e.g. cancellations, change of teacher or menu)

• Identify allergies and disabilities from the Confirmation inbox and forward to the necessary people

• Create class lists and safety advice sheets for all amateur courses

Assist the registrar in administrating specific professional bookings. For example as below:

• Answer bookings queries. Refer course questions on appropriately.

• Send booking confirmation following receipt of deposit online

• Invoice 8 weeks before the start of course

• Send joining information email

• Maintain accurate student and bookings records

• Write class lists

• Record allergy and SEN information and communicate the information to the appropriate departments

Salary: £27k

This is a full-time role, the current Coordinator works from 9am – 5pm. Happy to talk flexible working.

We offer a fantastic range of benefits and you would be joining a supportive and welcoming team. Benefits include complimentary Leiths courses to develop your

cooking skills and knowledge of all aspects of the school/business subject to availability and a friends and family discount on all Leiths courses, again subject to

availability. This role is office based.

By applying for this role you confirm you have the right to work in the U.K.

Applications by midnight on the 1st August 2022.

Email jobs@leiths.com with a C.V. and covering letter. We may close the advert early depending on the volume of applications so

please apply as early as possible. We look forward to hearing from you.

NoMad Hotel London is looking for a Sous Chef with a minimum of 3 years' experience of kitchen management and prior experience in high-end hotels/restaurant kitchens, as well as high volume establishments. You will have a culinary degree from a vocational training school.

Hours: 9-10 per day, straight shift

Holidays: 28 days' holiday

Benefits: 20% employee discount in F&B outlets, complimentary family meal and quality hot drinks/coffee whilst on duty; growing team with great training and progression opportunity; paid birthday off after one year service; optional pension and optional private health care

Salary: £42,000pa

Group of 15 on a CrossFit holiday in Alicante is looking for a newly qualified chef to cater for breakfasts, lunches and dinners. Accommodation provided, no need to be a driver. Minimal experience required. Simple healthy meals.

An opportunity to work on a ranch in Argentina preparing and serving delicious and well-presented light lunches and 2 course dinners for between 8-18 guests for a 6 day week. Providing breakfast and afternoon tea on those days when there are guests; supporting BBQ preparation for asados, grills and mud oven meals. The right person will be dynamic, energetic, positive and happy! You will maintain a clean and organised kitchen environment at all times; Spanish speaker is helpful, but not essential. You will have completed a ski/shooting season or similar and be comfortable working alone in the kitchen, designing menus and collating shopping lists.

Flights, accommodation, food, drink, full use of estancia facilities, including pool, riding etc

£350 per week

Location: San Miguel del Monte, ArgentinaStart

Date: mid November for 3 months

Dean Close School is a co-educational Boarding and Day School providing continuity of education from age 2 to 18. The School was established in 1886, and is set in 50 acres of parkland in the centre of Cheltenham. Small classes, excellent learning facilities plus a 550-seater professional theatre, amphitheatre, 2 floodlit astroturfs, 25m indoor pool, climbing wall, indoor rifle range, dance studio, gymnasium and modern, well-equipped cookery room all help to nurture each child’s curiosities.

The school is looking for permanent part-time cookery teacher to deliver the Leiths courses run in-school. Approximately 25 hours per week; term time only. Availability Monday to Friday is ideal, but there is flexibility where possible. Two classes run until 8pm each week. Dean Close will pay for Leiths qualifications; you will have the support of a technician within a fantastic facility, along with a supportive team. There is the opportunity to run children or adult holiday courses, for additional income, under the Dean Close Services umbrella. The job can be either for someone who just wants to teach Sixth Formers the Leiths Course or someone who wants to work with Year 9, 10 & 11 students.

Chefs positions available at all levels. Mainly daytime schedule and closed every Sunday and Monday.

Fantastic salary packages and career development available, working with exceptional produce in a unique environment.

£26,000- 28,000 CDP

£28,000-30,000 Senior CDP

£30,000- 32,000 Junior Sous

All have tips and annual bonus on top.

Loseley is located in the Surrey countryside, 3 miles from Guildford. Within the estate there is the main house which is licensed for ceremonies. It is also possible for guests to use the house for drinks receptions and small gatherings. The garden is also a great location for ceremonies, drinks receptions and parties. Wedding breakfasts, dinners etc are held in the Tithe Barn, just a few minutes walk from the house.

As a bespoke Wedding venue, they are looking for 1 or 2 ad hoc events chefs to join the small team. You will have completed the Leiths Diploma course and be confident in a busy kitchen environment and will ideally have some event experience. Customer service is as important as the food as is a good working environment, helping to create a fun and happy place to work.

This is a great opportunity for newly graduated students to learn a lot about the events industry working alongside a Leiths alumna.

Hours are Monday to Friday, plus weekend work due to the nature of the business. 1 -2 days off per week. Work available through to end September. Ideally you are a driver, there is access to a van.

Clipstone is a modern neighbourhood restaurant in Fitzrovia, the 2017 GQ Restaurant of the Year

We are looking for a Chef de Partie to join our talented kitchen team.

We believe that the greatest factor in the success of a business is the quality of its people. We work hard to build a happy and supportive team, full of individuals who embody our family values of excellence, hospitality, entrepreneurial spirit and integrity.

The ideal candidate will:

• be friendly, enthusiastic, with a can-do attitude and a desire to learn

• really care about providing a fantastic experience for guests

• work well under pressure and as part of a team

• have clear communication skills

• be passionate about food, with a basic understanding of wine and beverages

As CDP, you will be responsible for ensuring the delivery of consistent, high quality, ingredient led dishes. This role is perfect for someone looking to develop their cooking skills and knowledge in an established, forward-thinking restaurant. Above all else, we prize a positive attitude, eagerness to learn and people who enjoy and take pride in their work.

Sohaila is a mission-led restaurant in the heart of Shoreditch, serving contemporary Lebanese-inspired sharing plates with an extensive natural wine library and basement bar. The venue is gathering momentum and they’re building the core team. As part of social enterprise Fat Macy’s, they train Londoners living in temporary accommodation in culinary and hospitality skills to help them develop the skills to move on from hostels and live independently.

In the unique model, trainees build up skills and experience and confidence as theywork alongside professional chefs and front-of-house teams in the London restaurants. Founded in 2016 as a roving supper club, their work has been featured in the BBC, VICE, Time Out and many more.

They’re looking for committed, enthusiastic chefs to join their growing social enterprise to help establish their new restaurant on the London food scene. This is an opportunity tocombine your skills with working alongside a team tackling one of the most urgent socialissues the country is facing – homelessness. Alongside delivering excellent food with an ambitious team, you’ll be able to provide meaningful support to the trainees and act asone of a team of mentors as they complete the programme.

Also looking for a Duty Manager, Head Chef and Head Catering Chef.

Full job descriptions available upon application.

New grab & go cafe concept is looking for a Head Chef/Baker to help create and deliver a daily breakfast and lunch food offering with a small space for seating. British, traditional but with modern interpretation - think BLT but served on japanese milk bread with marmalade relish. Emphasis on healthy, well-source British ingredients. Changing daily offerings to pair with the the classics. Fresh, fun, creative concept and atmosphere.

Breakfast bowls, small sweet bites, daily made sandwiches, poke type bowls, fresh baked breads and gradually build a small home brand range (granola, marmalade, mayonnaise, pesto). Room for creativity and the perfect candidate has ideas of their own.

Looking for an individual who is at a stage when they want to take ownership of their work and head up a kitchen. Someone with aspirations of settin up their own cafe/kitchen/restaurant. There are business partnership opportunities, including company equity.

The Yard cafe at Chilton Manor Farm, Alresford is looking to find the right person to devise and curate an exciting menu, and help progress its food offering in keeping with the high levels of excellence in its coffee and customer service. Seeking a dynamic, creative and organised person, whether experienced or not, who is a team player who will drive the cafe forward into the winter season and beyond. Professional training is essential, proven skills in the kitchen, and references required.

Chef will cook food to order during cafe hours on Wednesday - Sunday 9am - 4.30pm and will be responsible for managing all aspects of the kitchen including waste, stock and budget control

Wild by Tart has a beautiful, light and airy open front of house kitchen. They work with the best British suppliers and seasonal produce, cooking using their wood burning oven and charcoal grill. Head Chef is kind and supportive and focuses on the team's training and development, so it's a good environment to learn in. Very positive dynamic in the team.

Commis Chef - no prior restaurant experience required - salary up to £28K

CDP - minimum of 1 year experience working as a chef - salary up to £34K

3.5 days off per week; 30% discount in the restaurant; cost price wine; staff meals; daily staff drink after shift; excellent local business discounts; visa sponsorship; monthly staff yoga classes; staff events; field trips

Orange Pekoe is a busy and popular cafe in Barnes with a high reputation for their breakfast, lunch and afternoon tea service. As the senior chef, you must be enthusiastic, professional and passionate about food, with previous experience in a similar busy environment. You will lead and direct the kitchen team and inject your individuality and passion into your dishes. Creativity and a keen eye for presentation are essential.

The role is 45 hours per week with the advantage of no evening service. You will be based locally and have access to transport to get to work.

A daytime cook is required for an immediate start in a bespoke, private Montessori nursery in Westbourne Grove. The role is 40 hours per week, Monday - Friday 7/7.30am - 3/3.30pm. Preparing breakfast, lunch, snacks and early supper to create delicious, fresh and healthy food for children from 1-5 years old. The numbers are 25-45 covers per meal and portions are small so there is plenty of opportunity to focus on detail and quality. The nursery offers healthy food that introduces new ingredients to children in a child-friendly way. Everything is prepared, fresh, daily in the kitchen. The kitchen is set into the classroom so the children can see the food being prepared and there is a wonderful team of friendly teachers to support the link between kitchen and classroom.

Full job specification on application.

Groobarbs Wild Farm grows the most nutritional, fresh produce and delivers it to the people of the North West via their veg box scheme, whilst creating a customer based that is engaged and wants to learn about food, be more healthy and see where their produce comes from.

This summer they are opening their brand new Field Kitchen, where customers can feast on fresh, seasonal veg plucked straight from the field. They are looking for a talented Head Chef who can make seasonal veg centre stage.

More details on application.