An established shooting grounds in Middlesex, undergoing extensive modernisation, is looking to recruit a Sous Chef for its new offer of a small lounge restaurant, as well as for its corporate catered events.

Permanent part-time chef needed to work closely alongside Head Chef to develop and run an evening food service and a Sunday brunch menu. Chef will be responsible for menu planning and execution; liaising with front of house, liaising with suppliers, managing kitchen staff, controlling kitchen costs. Candidates will have relevant qualifications and a least one year's experience in a commercial kitchen. 21-25 hours per week.

Small, independent, growing business is looking for a fulltime sous interested in creating and developing the menu, planning weekly specials, sourcing produce, writing and costing the recipes to present to the Founder and then once approved serving with care and attention to detail to customers. Emphasis is on a changing seasonal menu, creating bold flavours and not being shy to try something new. Ideally, candidates will have experience working in a commercial kitchen working with fresh produce.

A data led creative company specialising in creating engaging branded content fit for social platforms needs a chef/assistant food stylist to join the team.

Based in Greenwich, there are two studio kitchens content is shot with the in-house team.

Looking for an enthusiastic, trained chef with an interest in food styling to assist the food team in testing, preparing and shooting recipe films for a variety of food brands.

Responsibilities include: cooking and testing recipes, prepping food ahead of recipe shoot days, assisting with styling and propping, quantifying and scheduling food orders in-line with a busy studio timetable, managing the kitchen space and ensuring cleanliness and organisation is maintained.

An interest in online recipe content and social media is preferred.

Health food cafe based in a boutique gym in Kensington is looking for a chef. All food is prepared on site and full training will be provided so minimal experience necessary just an enthusiasm and passion for healthy food. The Deli menu changes every two weeks, so lots of room to be creative, seasonal and on trend.

A West London-based events catering company with a passion for cooking, for parties and people, for nature, the environment and for high quality, seasonal produce is looking for a Junior Chef to join the team. Minimum 3 days a week 8am-5pm. Lots of overtime available.

Leiths School of Food and Wine is looking for a Receptionist/Admin Assistant. This is a varied role which would suit a motivated, team player. You will often be the first point of contact and as such will play a vital role in provided a great first impression of Leiths. You will be an extremely organised person with good typing, admin and IT skills. You must be a good communicator, have fluent spoken English and a friendly, professional telephone manner. In addition to dealing phone enquiries, you will be organising kitchen staff rotas, taking course bookings, welcoming students to the school and some PA duties for the Leiths senior managers.

Send your CV along with a short statement about what you feel you can bring to the role by the closing date of Thursday, 18th April 2019.

This can be a full or part-time role.

Popular village pub under new ownership needs a Head Chef. Accommodation can be provided.

Creative and passionate Sous Chef is needed to join the team at a stunning wine estate in East Sussex. The restaurant is headed up by a Michelin star-winning chef who has created a menu that draws on the best produce available. The perfect candidate will have the ability to help with menu planning and will have a strong work ethic. 2-4 years experience working as a Sous Chef and the confidence to lead a small team will be required. A great opportunity to learn and develop abilities whilst being part of a growing business. Restaurant is open Wednesday to Sunday for lunch and Friday and Saturday for dinner. The job will be based on a four day week including two evenings.

Weekend Brunch Chef needed to join the team at a Shoreditch coffee shop. The company is a leading specialty coffee roaster in the UK with 6 coffee shops based across London and Cornwall. Seasonality, provenance and tractability are at the heart of the supply chain. The successful candidate will take the lead in food preparation, with an opportunity to establish a new food offering. No evening work - hours are 8am - 5pm Saturdays and Sundays. 2 years minimum working as a CDP or above in a busy kitchen environment. Brunch service experience a plus. Supporters the London Living Wage.

Baker and food assistant is needed permanent part-time and for seasonal work attending Festivals around the country and trading in Central London 6 hours per day. Product is nutritious breakfast bowls. Pilots in Central London will be catering at offices with at least 1000 people.

The festival role requires some experience in baking as the candidate will spend time prior to the festival prepping and baking. Good knife skills are needed for prepping fruit for Acai bolws and making overnight oats. An eye for presentation is a must. There is potential to get involved in recipe creation.

A bustling, neighbourhood restaurant in the heart of Soho, featuring a daily changing, seasonal menu and an evolving, exciting wine list is looking for a Commis to join the team. No great previous experience needed, just someone who loves food, wants to learn and has a great attitude.

High-end delicatessen in NW8 is looking to fill a senior role on the team. Core duties will be to manage all day-to-day operations of the kitchen and cook all food alongside the CDPs; complete accurate costings; management and development of all chefs and KPs; planning, organising and scheduling work, training personnel etc; all health and safety requirements; development and creation of new products, concepts and ranges in conjunction with Business Development and Innovation; development of a catering offer and food to-go range. Full job description available.

UK based artisan Bakery/Café concept with a core product offering of freshly made Pastéis de Nata, the world renowned Portuguese custard tart, is looking for a Pastry CDP and Junior Pastry Chef. Products are prepared and baked in full view of the customers everyday, throughout the day, and never from frozen. As well as selling to customers in store, other cafés and restaurants are supplied as well as parties, societies and corporate events being catered for on a regular basis.

A safari company based in Uganda is looking for a strong, self-sufficient, self-starter who want an adventure cooking and teaching in remote Safari Lodges. You would be training Ugandan chefs on basic principles, assisting in menu development and kitchen hygiene. Flexibility is key. Equipment may be faulty, supplies may be inconsistent, so the ability to creatively adapt is very important. A fantastic opportunity for the right person. Full board accommodation provided, flights paid for; 45 hours per week for a 6 month period.

Leiths graduate, recently appointed Head Chef of a 5* hotel in Killarney, County Kerry is looking to build a strong team. Respected establishment, good working conditions and a strong core team. Currently operating at a 2AA rosette standard, but the Head Chef and the team are hungry for more than that. Interested candidates are invited to come and view the property and will be reimbursed if flying from abroad. There is staff accommodation on site and competitive salaries.

CDP needed for dynamic, family-run Greek restaurant by Spitalfields market, with a focus on traditional Greek flavours, using fresh and sustainably-grown ingredients. You will have an uncompromising attitude toward quality, attention to detail; be comfortable working under pressure and at fast pace; be a great team-player and be ambitious to progress your career.

Family run business - the oldest inn on the Isle of Mull - with rooms and a 60 cover restaurant and community bar needs a chef for the season. Evening service runs from 5.30-9pm. All dishes are freshly prepared on the day using the finest locally sourced ingredients including high quality fish and shellfish - lobster, crab, mussels, scallops and oysters. Chef will have overall responsibility for daily operations, managing an assistant chef and a kitchen assistant. There is an established menu but the chef will have the opportunity to introduce their own dishes and 'specials'. Season ends end of October. Accommodation is provided.

Location is remote, so would suit someone who loves wildlife and the great outdoors.

Events company and cafe/restaurant in Barnes is looking for a talented, enthusiastic chef to join the kitchen team. You will show initiative, care about what you do and go the extra mile. It is a busy kitchen, so you will have to hit the ground running. You will have high standards, work well in a team, have a good attitude, be friendly, polite, organised and efficient.

In the shop are fresh, seasonal salads, cakes, sweet and savoury pastries, biodynamic wines, coffee and artisan bread.

For events catering there are a number of different menus.

Ideally you will have had 6 months in a kitchen environment. This is a full-time position 4-5 days per week including weekends

Small, independent family business is looking for 1 full-time and 1 part-time pastry chef to join the team. The job is mostly based at the Primrose Hill shop and involves baking for orders and for both shops (the other shop being in Kensington W14). There is plenty of opportunity to progress. Some baking experience preferred.

High quality, Italian-focused new opening restaurant between Herne Hill and Brixton is looking to recruit:

Sous Chef: high standards and strong London/Italian restaurant experience required

Full/Part time Commis: experience of running a section and willingness to learn are essential

The aim is to bring regional Tuscan cooking to London. Ingredients are sourced and imported direct from small Italian producers.

Competitive salary base and service charge are offered to the right candidates.

Assistant to work under Head Chef 40-50 hours per week including weekends. Paid an hourly rate and needs to be local. Various skill levels considered, but will need to be confident to work alone sometimes doing service, so solid kitchen experience necessary. A particular interest in cakes and baking a bonus. Hours roughly 7.30am - 5.30pm, but will vary depending on whether or not there are events on.

Company creating and delivering bespoke platters for private and corporate events is looking for a part-time head chef. The role will include creating and designing food platters, arranging homemade food into beautiful presentations. Ability to be a good communicator is essential as well as working in a team and being able to lead. Production development will also be necessary. Hours will be flexible.

The role is looking after a small but busy kitchen team (4-5 people total). It's a cafe plus a catering and events businesses, situated within a shared office space in 1 Canada Square, Canary Wharf.

Looking for a Head Chef to run the kitchen, great organisational, planning and communication skills are important, as well as of course a love of and affinity for delicious, seasonal food.

The cafe sells, sandwiches, fresh salad selections and cakes/sweet treats, and the catering business covers events across the whole spectrum - canapés, afternoon tea, buffet style lunches and dinners, for up to 200 people (although not currently fine dining).

Open Monday to Friday, and kitchen shifts usually are between 7.30am and 7.30pm (if there is an evening event), earlier finishes if not, so it’s quite a sociable/family friendly set up. There are very occasionally have weekend events.

Former Leiths student running two restaurants in Islington and Battersea with a new site opening in the Autumn, is looking for an Operations Chef to work alongside the Operations Manager. The menu and systems are broadly established, so responsibilities would be in managing supply chain, food quality, team training, compliance. For the right person, there would be scope for menu development. Candidates will need strong food knowledge (i.e. Leiths Diploma), 3-5 years in professional kitchens, a strong commercial edge. You will need to understand the brand and buy into the concept and be excited by the prospect of helping to scale a restaurant business.

The role would suit someone with strong chef experience, who loves being in and around the kitchen, who wants to keep their hand in but also develop beyond the kitchen. It will be a challenging role but will offer variety and will not involve punishing hours on the rota!

All food is made inhouse. It is fresh, nutritious and although simple uses unusual ingredients. An ideal entry level job for someone looking to get some good experience in the kitchen with room for growth. Very team-oriented set-up and as well as working hard, its a young team that likes to have a great time too.

Award winning gastropub in W6 is looking for an enthusiastic chef with a passion for food and a willingness to learn. The right candidate will not necessarily have experience working in a professional kitchen but will be ambitious and have a positive can-do attitude and a proactive approach. 48 hours per week. Would suit a recent graduate.

New start-up catering business in the heart of the financial centre of London is looking for talented chefs. A vegan/plant-based catering business providing nutritious ready-to-eat breakfasts and lunches comprising well-known, traditional world cuisines that lend themselves to plant-based dishes and adhere to the whole food plant-based principles - dairy free; no animal-based ingredients; oil-free; gluten-free; little or no processed ingredients. An ideal opportunity for motivated chefs keen to learn and work not only in the kitchen but also running and growing a start-up catering business. 5 shifts per week and no double shifts; Monday to Friday only. Performance related incentive bonus.

At least one year's experience in the industry or graduate Diploma

Delivery company focused on providing healthy, nutritious meals to businesses in Manchester is seeking a talented and passionate chef to join their team. You will have good food knowledge, and take pride in strong food presentation. Minimum of two years experience in a professional kitchen required.

Freelancer with some events experience and all-round food knowledge required by busy company with kitchen in Park Royal area. Menus vary a lot so plenty of variety, experience / interest in pastry would be a benefit. Opportunities for a full-time role and to be client facing role. £14 p/h

Pastry CDP needed for new start-up in Covent Garden. You will need a passion for food and ambition to progress as well as being happy to work in a small team. 48-52 hours per week; 2-3 days off; tronc scheme; pension scheme; 20 days holiday + bank holidays.

An excellent opportunity for an experienced chef to lead a new and growing kitchen and events team.

Highly organised chef able to contribute to the systemisation of the kitchen is needed. The role will demand excellent culinary skills, communication and team building. The Head Chef will work closely with the owners and quickly take over daily duties including ordering, organisation and training of staff and running of event catering alongside the Events Manager and the rest of the team. This includes breadmaking for boutique b&b and the hotel, fishing lunches and picnics, private dinner parties, weddings and charity events.

A unique opportunity to live and work in Highland Perthshire and to be part of a diverse team.

A new and up-and-coming street food company is looking for full-time employees to work in Pop Brixton and other street food markets around London. They are looking for someone who works cleanly and efficiently and shares their passion for fresh food. The candidate needs to be self-sufficient and able to use their initiative. The company is run by two Leiths trained chefs who have worked in Michelin star kitchens, so there is large scope to learn and grow in a fun and friendly environment.

Award-winning contract caterer with sites based in London and other major cities is looking for chefs with flair to deliver a fashionable food service. The group has experienced remarkable growth in the last 12 months, making it an exciting environment for those wanting to have a fantastic career in hospitality. The managing director has been named one of the most influential people in the hospitality industry 2018.