Recent start up event/cafe space in a rural location in Hampshire is looking for a dynamic and creative Head Chef to run a weekend cafe service and to cater for private events and corporate hire. There is a strong following and demand in the area for high level, fine-dining. Currently offering delicious, locally sourced breakfast, brunch and lunch menu 3 days per week (Fri/Sat/Sun). Would suit an experienced chef looking to make the move out of London and keen to make an impact on an exciting new project.

Leiths graduate who is scaling up her food delivery business and relaunching in November is looking for an assistant chef one, or maybe two days per week, on a freelance basis. Would suit a recent Leiths graduate.

CDP with ideally 1 year in industry is required to work on the larder section of a popular 35 cover restaurant in Mayfair. There is a small kitchen with 3 chefs working at a time and they would love to have someone new on board who is up for cooking some amazing food. Leiths graduates are invited to apply.

An experienced cook is required to write, prepare and serve an interesting, balanced and varied menu for the children in the school and the staff of the organisation taking into account dietary and cultural requirements of the children and adults. The cook will order food, check deliveries, keep stock, keep accounts and exercise budgetary control. A safe kitchen with strict food hygiene standards will be maintained at all times, with food safety records and risk assessments kept up to date. The chef will interact with the children providing knowledge and information about food and recipes. Numbers to be catered for are 90-110

Chef will work during term time following the staff dates which are slightly longer that the dates that the children attend. Hours are 7am-2pm or 8am-3pm; holiday entitlement 60 days

Enthusiastic, polite and diligent chef with excellent communication skills is needed to join the team at a country pub and restaurant near Woodbridge, Suffolk. Responsibilities will include preparing, cooking and presenting dishes; helping the head chef to develop new dishes and menus; ensuring high standards of food hygiene and health and safety; monitoring portions and waste control. Accommodation available. Needs to be a driver with own car.

Small, but hugely popular establishment needs a Chef/Baker to take over the operations of two kitchens. Looking for a creative, motivating person who doesn't mind contributing to all aspects of this family run business, but spearheads the food and drink offering. Hours will be 40-45 daytime hours with some weekends each month.

Chef will have overall responsibility for daily operations ensuring that food is of the highest quality and well-presented; you will monitor and order food and other catering stock; prepare fresh ingredients; train staff; create kitchen schedules and organise the daily and weekly rota maintaining a clean environment for food and hygiene. You will work with the owners to develop the menu and assist with seasonal changes.

You will have had at least one year's experience in commercial kitchens and will hold a food hygiene certificate to at least level 3. As it is a rural location, you will need to be a driver with access to a car.

Country pub just opening after years of neglect, due to demand for a good pub menu as well as a smarter offer in the dining room. Looking for a chef who is keen to use locally source ingredients for a simple, high quality menu. There are great suppliers in the area. Chef must be happy to muck in with all the kitchen work. Would suit a young chef with some training looking to develop skills over time.

Kitchen Manager/Chef is needed for a new adults and kids eating and playing concept based in Dulwich. In order to comply with Covid regulations, the menu has been dramatically simplified, and so the chef does not necessarily need to be vastly experienced. More details available.

Permanent part-time chef needed for new start-up. Chef will be responsible for food purchasing, preparing and delivering a very high end menu to client homes and unique destinations in Central London.

You will have your own prep kitchen and transport; the ability to assist with planning and costing menus; faultless health and safety written policies and practices (including at least level 2 certification); prior experience and expertise in bespoke, small event dining; great communication and social skills; impeccable appearance.

CDP needed for busy hotel, restaurant and bar. You will run and supervise any kitchen section to the standards set by the Head Chef; ensure good stock and waste control is practised; ensure designated section is clean and well-organised; delegate to junior chefs and support them in their development; comply with all h&s regs. You will be self-motivated with a passion for hospitality and cooking; you will have excellent time management skills and good attention to detail. Employer is happy to consider a 3-6 month placement as well as less experienced chefs as long as some work experience has been undertaken.

Permanent or Permanent Part-Time Pastry Chef needed for well-established vegetarian restaurant in NW3. Happy to consider new graduates, but must be a competent baker/dessert/pastry chef with a deep knowledge of vegan/plant-based baking. Looking for a team worker who can work independently when required. You will be inventive and creative with good drive and ambition.

Very experienced chef with 20+ years of knowledge in pastry and experience in mass production and managing a large team is needed for a one year contract. The production manager will be responsible for overseeing the company strategy and future expansion plans as well as managing operations and meeting goals set by the board of directors. Full job description available.

Two chefs needed to work evenings only, 25 hours per week. Some commercial kitchen experience required.

If you are looking to work with a talented team and outstanding Scottish ingredients, suppliers and producers, there are four new roles available based in stunning rural surroundings as part of an ambitious, growing, family-owned and run business. Menu are ingredient-led, seasonal and packed with incredible flavours - many home or locally grown or foraged from the surrounding forests, fields and hedgerows.

Roles available are for CDP and Commis as well as a Summer CDP from April - October.

There will also be the opportunity to experience the Cook School by Ballintaggart and The Feasts by Ballintaggart, an atypical catering and events business. These roles will suit enthusiastic, creative, countryside-loving individuals with an eye for detail and an enjoyment of variety - no two days are the same and the menu changes frequently.