Heritage Property company is opening a cafe in their stunning country house estate near Westbury. They are looking for an experienced cafe manager to cook and serve lunch to their serviced office tennants and members, supported by a FOH assistant. The cafe will be open for lunch from 12.00 to 2.00 to provide buffet food. Menus will be full of fresh, local produce with an emphasis on health and wellbeing and specifically with vegetarian options. The chef will manage day to day operations in the kitchen and cafe including menu planning, serving and managing additional member of staff as the cafe develops. To start with, covers will be approximately 20 for lunch but with the expectation that the hours will extend.

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.

Assistant chef required for 12 hours per week to help prepare family style dinners for employees working late or to prep the occasional buffet style board lunch. Numbers can vary from 4-25 people. Looking for someone to work either Monday-Wednesday 3 or 4 hours per day starting after 12pm or for someone happy to do adhoc flexible hours as and when required.

A community project in Southwark is looking for a food teacher/community chef to work with schools in Southwark as part of a project with Guy's and St Thomas's Charity. In the spirit of the programme, they would like to work with a local so that the schools can continue to work with the teacher/chef when the project comes to an end. It would be helpful if candidates are experienced in working in the Southwark community. Programmes are with primary and secondary students.

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

Head Chef needed to cater for up to 20 guests at a yoga retreat on the unspoilt Atlantic coast of Portugal. Start date at beginning of January for 7 months. Approximately 6 hours per day with 1 day off per week. The job could be split into 2 x 3.5 months with two different chefs.

Accommodation, flights, food and tips. Needs to be a driver.

The latest news in superfoods, Australian producer is looking to launch the product in the UK and EU markets. The npd focus is to create great food in the UK to suit the local market. Chef will need to be very conversant with legumes of all kinds. The aim will be to develop recipes daily, bring in a specific consumer group and gain insights. From this they will consider development of a range of foods to suit the UK. Recipes will be specifically vegan and gluten-free focused.

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.

Brunch/cafe cook: to prepare breakfasts, salads, healthy delicious Ottolenghi type foods – full-time Wed-Sunday

Pastry chef: baking and decorating all cakes for the shop and deliveries, running the wholesale, ordering and production – full-time Wed-Sunday

FoH/manager: running the front service, ordering coffee – full-time Wed- Sunday

Part-time pastry chef/intern: 3 days per week

Part-time FoH: 3 days per week

Second site opened after successful launch of first site in Balham. Looking for a passionate, talented chef to join the kitchen team. Open from 8am to 10pm serving all day brunch and Mediterranean inspired modern small plates by night. Established as one of the best brunch spots in London and now looking to for the same success with dinners.

Ideally, 1+ years experience as CDP. Signing bonus.

Do you want to educate the world in the wonders of Asian cuisine? The chef tutor position is a varied role and full training will be given to anyone accepted for the job. Candidates must have a culinary qualification as well as a health and safety certificate. Candidates will be willing to be flexible, provide excellent service under pressure and be adaptable to last minute changes to bookings. You will participate in all aspects of setting up and closing down for a class and will be dedicated to working in a fun, lighthearted way, while working hard and with passion for the cuisine. A full job spec is available.

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 1 years in a kitchen environment.

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.

Established French institution renowned for its Macaron, to be found within Harrods, offering finest breakfasts and sandwiches as well as some modern and classic French dishes. As CDP you must be able to manage all the sections including the hot section. As much as passion and dedication are important, so is great work/life balance – hence a rota made up of 5 straight shifts a week and 2 days off. Top rate employer offering training, opportunities as well as discounts. Speaking French may be useful but not essential. You will have a minimum of 1 years of experience in a professional kitchen in the UK.

Fun and friendly cafe looking for a permanent chef 40 hours per week; 50 covers

Intimate neighbourhood restaurant in the heart of Soho offering a refined, seasonal Venetian-inspired menu is looking for a CDP. Product-driven with a real emphasis on fresh ingredients the restaurant has received the Michelin Guide’s Bib Gourmand for the last four consecutive years. Gearing up for an exciting relaunch in October 2018 the team is looking for awesome chefs to join them on the journey.

You will have a passion for delicious food; an ability to work well under pressure and a willingness to learn. You will have at least 2 years experience in a professional kitchen, with AA Rosette or Michelin experience preferred. Competitive salary, and benefits include a lovely close-knit familial working environment and ongoing training and development opportunities with the group of restaurants.

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.

CDP required. Hours 13.00 – 23.00; 2 days off per week. Bringing inventive Japanese cuisine to Chelsea, Koji London a concept of Mark Barnett, the former owner of popular Mao Tai, and Nobuhisha Takahasi, previously head sushi chef at Nobu, is now in the expert hands of Chef Rolando Ongcoy also from the same distinguished Nobu stable. From the sushi bar, cocktail bar, or beautiful restaurant, diners can enjoy delicate and elegant Japanese cuisine with the freshness and spicy punch of Peru.

CDP, Pastry and Hospitality chefs are required for a school in High Wycombe catering for 615 students, 200 staff and circa 40 fine dining occasions, and events of up to 750 covers. Formal catering qualification is required and enhanced DBS once appointed. 20 days paid holiday plus down time in the school holidays.

New venture in Summertown, Oxford to be opening in November 2018. Food will be classic European, leaning towards France. There will be a 30 cover all day charcuterie bar downstairs as well as a 40 cover restaurant open for lunch and dinner. Upstairs there is 18 cover private dining room. Chef de Partie and a Sous chef required who will need to have an appreciation of classic techniques and classic flavour combinations.

Executive Chef/Owner trained at Racine, has been head chef at Terroirs and also ran the kitchen at Soif for a while and at The Quality Chop House. Most recently he was head chef at Six Portland Road in Holland Park.

Brunch chef needed for full-time role in Battersea at a vegan cafe with a fun, modern menu.

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.

1-3 years culinary experience preferred; qualification from reputed cookery school; oversee quality control and recipe development; ability to train and develop staff management; advanced knowledge of plant-based food trends; proven experience with international cuisine and nutritional cooking techniques; ability to lift 25-30 kgs. You will use your culinary skills and knowledge to develop new, innovative products for vegetarian, vegan and Jain consumption.

The restaurant manager will work closely with the head chef who hails from the Roux stable and has worked at several Michelin star restaurants. The candidate will have extensive restaurant experience preferably within 5* establishments. Strong leadership, interpersonal and managerial skills are required and impeccable customer service. Wine strategy is a critical element of the restaurant experience so viticulture knowledge, experience and passion are essential.

Given the seasonal nature of the business, the manager is expected to work a 6 day week during season and have 2-3 months paid holiday during the Winter closer. The manager will be encouraged to participate in culinary stages during the off-season at some of the finest restaurants in Edinburgh, London and Chicago. Benefits include accommodation support and full private health care package.