Head Chef needed with experience at at least Sous level or higher for immediate start in Chelsea. 45 hours per week; 70 covers.

Popular event caterer is looking for an energetic team player, committed to their own personal development, to approach all tasks with enthusiasm and seize opportunities to learn new skills or knowledge. You will work in a large, busy production kitchen, creating stylish, seasonal dishes at events from intimate weddings to fashion press days and huge corporate launches.

Ideal position for someone looking to progress to a commis chef or cdp. Strong focus on seasonality and sustainability. 1 year kitchen experience or Leiths Dip course. Positive work ethic, a great attitude and willingness to learn. You will have a strong understanding of produce and ingredients and the ability to develop and embrace company culture. Sociable hours 40-45 per week.

Well-known vegan brand is looking for a recipe development chef to work with the team. You will work with the co-founders to design, develop, test and write exceptional plant-based recipes for their social media channels, website, online courses and cookbooks; work fast and efficiently in a start-up environment; be passionate about changing people's attitudes and opinions of plant-based food for the better.

Sous Chef needed to assist Head Chef looking after 10 clients on film set, 5 days per week from 16th September until end January with a 2 week break at Christmas. You will need to be a driver with access to a vehicle. You will be flexible in terms of working with film schedules and good at client-facing roles.

Highly experienced chef needed for luxury chalet. Candidates will have professional qualifications and be experienced in cooking at a Rosette level, putting menus together based on guests requests, working to a budget. 1st December start date for 5 months. Accommodation provided, food when working, uniform, travel to and from Meribel, travel insurance

Chef needed for a country pub in Northumberland mid way between Carlisle and Newcastle on a shooting estate. September to January a very busy time with shoot lunches and some guests staying at the pub. Numbers to be catered for will range between 2-50 as required. A chef who is happy to cook grouse, pheasant and partridge confidently and to expand the menu and enjoy cooking seasonal, fresh ingredients. Although in effect a Head Chef, this is a small kitchen with 2 assistants and casual help from bar staff. It is not a big team unless there is a particularly big function. Professional kitchen experience required, but would suit a chef looking to develop skills. Approximately 40 hours per week, sometimes more. Separate, subsidised accommodation in a cottage nearby. Car useful as a very rural location.

A high-end catering company based in Edinburgh is looking for a Sous or CDP to join the team. You will be passionate, reliable and hardworking and will have had some restaurant experience in a 3 Rosette or 1* environment. Hours are sociable and pay is competitive.

URGENT: Junior Sous, Hoxton contract length 6 months with option to extend

FROM OCT:

Head Chef, Mayfair contract length 5 months with option to extend

Sous Chef, Mayfair, contract length 5 months with option to extend

Sous Chef - Christmas Contract - Mayfair, 6 weeks, mid November until early January

CDP, Mayfair, contract length 5 months, option to extend

CDP Mayfair, contract length 6 months +

CDP - Christmas Contract - Mayfair, 6 weeks from mid November until early January

Commis, Mayfair, contract length 5 months with option to extend

New pub restaurant opening in Chelsea is looking for a Commis to join the team. Experience preferred but not necessary. Head Chef is former Leiths student and the chef director is Oliver Marlowe formerly of The Glasshouse.

Part time Baker needed for 2 or 3 days per week to work from base in Battersea prepping cookie doughs, cakes, sweet treats and savoury pastry treats.

The hours are flexible as it's all to be cooked ahead for a 3 month film production so could be fitted around other work. Start date ideally w/c 26th August, but can be flexible.

A data-led creative company that specialises in creating engaging branded content, fit for social platforms that brands can use to build a directly engaged audience is looking for a junior assistant chef/stylist . The office is in Greenwich and hosts two studio kitchens where they shoot branded content with their in-house team.

They are looking for an enthusiastic junior 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. The role is best suited to someone new to the industry looking to gain experience in food media.

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.

Recently opened restaurant in Summertown, Oxford owned by a distinguished chef with a background at Racine, Terroirs and Portland Road is looking for a Sous and a CDP for an immediate start. You will have a minimum of 3 years relevant experience at a similar level establishment, but essential to the role is a passion for food, excellent teamwork skills and a drive to create the best possible customer experience. You will take pride in your appearance, always be bright and cheerful and have an eye for detail.

Experienced chalet chefs needed for large chalets in Les Gets, La Plagne and Les Menuires. An opportunity for confident chefs to demonstrate their experience and love of food as part of a small, family-focused team. You will be well-presented, highly organised and comfortable working under you own initiative to manage a kitchen and ensure meals are cooked to a high standard. You will be available to work for the whole season from beginning of December until end of April.

Five Star Luxury Hotel is looking to recruit various roles including Junior Sous, Demi CDP, Commis and Pastry Commis.

Cafe in Bloomsbury is looking for short term cover from 7th October for two weeks. 10 hours per day, 5 days per week. Approximately 60 covers over lunch. You will need good evidence of working in a similar environment and a clear understanding of the offer. You will have the ability to work quickly in an organised fashion and adjust the menu daily to account for weather/demand. Menu includes breakfast muffins, porridge, soup, wraps, quiches, frittatas, cakes. All food is cooked fresh in the morning and lunch is served from the counter at 12 noon. There is no short order cooking involved. Cakes need to be 'home-baked' style. You will work with the breakfast chef who cover breakfast to order and makes sandwiches as well as acting as KP.

A bakery in Stoke Newington, whose aim is to empower disadvantaged women to gain employment and independence through training, support and community, using baking as a tool, is looking for a Head Baker 40 hours per week. The Head Baker's role is to manage bakery production, ensuring delicious, beautiful products are going into the hands of customers every day. You will need to be excellent at juggling multiple moving parts, whilst coordinating a happy, hardworking team. This is an exciting opportunity for someone who's passionate about the positive impact that baking and food can have on people's lives. You will have had 2-3 years experience in a professional kitchen and be ready to take on the challenge of a growing social enterprise bakery. With the upcoming launch of a second bakery this is a great opportunity for someone who is looking to take their career to the next stage and run a multi-site operation.

A recently opened restaurant in the picturesque town of Eymet, near St Emilion, is looking to hire a permanent, full-time CDP. The restaurant is open all year round except for a closure in January through to the middle of February so all full-time employees can take their holidays. The candidate will be a strong individual able to help the Chef and Sous with a seasonal menu and support all facets of the operation of the kitchen. This requires someone who is driven and creative and does not shy away from a challenge. The menu concept is to use fresh local produce to create an international style menu and to be as environmentally conscious as possible. The town population is a third British citizen, so although being a French speaker is definitely a plus, it is not completely necessary.

There is the option for seasonal as well as full-time contracts.

Commis to Sous level chef needed for a newly launched restaurant in Brixton which is proving very popular and receiving great reviews. Serving traditional food from an unspoilt region of Tuscany, the menu is concise and focused on simple and seasonal regional specialities with fresh pasta and gnocchi made in-house daily, and meat and fish cooked on the charcoal grill.

​Wines (none of which have been represented before in the UK), salumi, cheeses and olive oil are imported directly from specially selected Tuscan suppliers, so guests can enjoy produce quintessential to the region. Approx 48 hours per week.

Sous Chef needed to assist in running a very successful school kitchen cooking for over 400 children and staff daily. You will be highly motivated and enthusiastic; an effective communicator and engage appropriately with pupils and other members of the staff team. You will have experience in training others and at least 2 years catering experience. There will be the opportunity to work with the Head Chef to develop and deliver a new school Food and Cookery Curriculum.

CLOSING DATE FOR APPLICATIONS: Friday 23rd August 2019 at midday

INTERVIEWS WILL TAKE PLACE: w/c 26th August 2019

Accomplished and experienced chefs required to create bespoke menus in luxury chalets in Courchevel and St Anton. You will have a professional training or a background in professional kitchens (2AA rosette rated and above) with solid experience in restaurant kitchens, private households, super-yachts or luxury chalets.

There is a range of positions including Head Chef: in the larger 20+ guest chalets experienced chefs are needed, who are flexible and not afraid of hard work; Sous chefs: to work under the Head Chefs in the larger chalets; Chalet Chefs: in 8, 10 and 14 guest chalets, chefs are required to work independently in a homely, guest-facing environment.

Start and finish dates: 1st December - 30th April

Package includes accommodation, travel, equipment hire, lift pass and insurance.

To apply send a CV and a 6 day chalet menu plan including a breakfast option, sweet and savoury afternoon tea and a 4 course dinner, along with photographs of your food.

New business start-up vegan restaurant with yoga studio space is looking for chefs to join the team when they open in Islington Square in September. Roles they are looking to fill are Sous, CDP, Demi Chef and Kitchen Porter. Competitive salaries.

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 CDP to join the team. 50 hours per week + share of service charge.

Head Chef wanted at a world famous music venue and restaurant. The successful applicant will have the ability to lead a team successfully, and will have a creative mind to help improve the menu which largely consists of British and French bistro classics. Great potential for a chef looking to make a name for themselves.

An opportunity to join a team working in a privately owned nursing home set in beautiful surroundings. Meals are cooked from scratch from locally sourced produce on a daily changing menu giving the chef the chance to be creative. You will be preparing and cooking nutritious meals for 43 residents, guests and staff. The position is approximately 145 hours over a 4 week period ensuring work/life balance, working sociable hours with planned rotas. You will have at least 5 years experience in a professional kitchen and will demonstrate good communication skills, reliability and a 'can do' attitude. You will have your own transport. Full job description available.

New neighbourhood wine bar in Peckham offering a seasonal menu, with open kitchen and kitchen-counter seating as well as a restaurant and bar area is looking for a Head Chef. A great opportunity for someone with Sous Chef experience looking to take on their first Head Chef role. You would be working alongside the chef owner and 2 other chefs in a kitchen that is fun, collaborative and creative. The ideal candidate with have broad food knowledge from around the world and have their finger on the pulse of the London restaurant scene. Sustainability is important as well as fostering a positive work environment

A young company run by two brother making the best kebabs in London, is looking for full and part-time chefs at both of their sites in Shoreditch and Paddington with the option to also be involved with the festival and catering circuits using their new food truck. You will be a team player who is sociable and keen to get involved with good hygiene standards, reliable and honest. It is a growing business so there is room to progress; you will be responsible for food prep before your shift, setting up your food station, lighting and maintaining the barbecue, cooking on the charcoal mangal; taking and ordering stock after your shift.

Experienced chef able to produced good restaurant quality food is needed to cater for guests at a yoga retreat in France. The location is a chateau on a beautiful estate. Chef will be catering for 12-20 people, depending on the numbers each week. Breakfast is a buffet of homemade granola and yoghurt; cheeses, bread, pastries, fresh fruit salad; lunch is cold and plated - 2 courses of salads and protein; dinner is 3 courses plated - soups/salads to start; fish, chicken or duck main and pudding. Chef will cater for vegetarian, vegan, gluten and dairy free. French cuisine is ideal. French speaker preferred and a driver - there is use of a car.

A brunch cafe during the day, serving small plates at night, is looking for a full-time chef to join a young, creative team. You will be trained in order to be able to lead brunch service by yourself as well as having input into the menu and daily lunch specials. Small plates in the evenings are paired with exclusive wines.

A yoga retreat centre in Andalusia is looking for a junior sous chef to join an international team. With a professional qualification, you will have at 2-3 years experience working in a professional kitchen. 40 hours per week with 2 days off, catering for up to 100 guests. Contract is for a minimum of 1 year, so you will be happy to relocate to Spain. Accommodation, 3 organic meals per day, twice daily yoga classes, use of the swimming pool and sauna are included.

A pioneering frozen food company and one of the country's 100 Best Companies To Work For, is looking for a Puddings Development Manager to be the bridge between the Food Team and Puddings department, in leading and inspiring the creative development of all new puddings to drive growth through innovative concepts, formats and ingredients in order to make sure that they stay relevant to their customers' needs.

The role is based in Somerset. Full job description available.

New hotel opening in Hampton Court is looking for a team of chefs of all levels from Sous, to CDP and Commis. Working with a Michelin Star chef, this is a fabulous opportunity for anyone interested in a dynamic career in cooking.

Sous: experience essential in a Michelin star or independent restaurant. Mostly British menu, working with all fresh local ingredients. You will be able to run a team when the Head Chef is not there, good knowledge of ordering, financials and food waste.

CDP: Experience or training essential. Good food knowledge, willing to learn and to be inspired by two very talented chefs. Team player, professional, hardworking.

Commis: as above, but less experience required.

Full-time Deli Chef needed for this popular cafe and shop in Kennington. No specific qualification required, but must have experience in a similar environment. Hours are Monday - Friday or Tuesday - Saturday 40 hours per week. Good hours, paid holiday, 40% staff discount. You will be cooking modern, deli-type food on a daily basis to a consistently high standard. They have a number of blue chip catering clients who expect a certain style and quality of food. Proprietors have both worked for Konditor & Cook in the past.

Full-time junior baker needed who is passionate about baking but good at taking instruction. The business is a fast-growing home bakery. Cakes are baked to order, but the orders are long!

New start up offering a compact men serving fresh, fast food, with an emphasis on provenance, sustainability and flavour is looking for a CDP. Enthusiasm, flexibility and positive hard working attitude are valued. High standards are expected given the menu and the location so must be driven, motivated and serious about food. Full and part-time roles available.

New start-up offering a compact menu serving fresh, fast food, with an emphasis on provenance, sustainability and flavour is looking for a confident Sous Chef. You will be driven and organised with a commitment to constantly deliver. With strong leadership and managerial skills, you will be in charge when the Head Chef is not in the kitchen and be expected to develop good relationships with all members of the team. Full and part-time roles available.

Full-time chef required for a cafe in Wadhurst, East Sussex. 40 hours per week, free food and hot drinks on shift, no split shifts, no evening work.

Small, independent restaurant in Tooting is look for a sous chef to execute and present dishes written by head chef, estimate and stock daily food supply and manage staff. Ideally, candidates will have experience working in a commercial kitchen with fresh produce. The position will suit an ambitious chef who wants the opportunity to create dishes and add to the present menu.

Neighbourhood restaurant situated between Finsbury Park and Crouch End serving Modern British Food is looking to hire a CDP. 40 hours per week, minimum 3 years experience in similar role.

Established, family run restaurant with a great reputation for serving fresh middle eastern food using only the best produce, with everything made in-house from bread to pickles, to cakes, jams and desserts, is looking for commis chefs and demi-chefs on a full-time and permanent basis. A place you can learn a lot, make friends and progress your career.

The soon-to-be-opened and relaunched Parsons Green Sports and Social Club in Fulham, is proposing to lease the commercial kitchen to an established catering company that will continue their business on site, and expand it to include the club’s catering requirements. These will include a variety of commercial and private functions (max 200 people), plus food service in the members’ bar. This will comprise daytime snacks and light pub-style evening meals. The club building also includes 27 luxury flats for rent, and the tenants will also be club members, so there is the possibility to extend on-site private catering. If you are a catering business interested in this opportunity, contact us for more details, floorplans etc.

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.

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.