Luxury event catering company and bespoke delivery service based in Park Royal is looking for a part-time event head chef to join the female led team. They are looking for a freelance chef with plenty of event experience to head up some of their weddings this summer. These dates are confirmed:

23rd May (Hertfordshire) 150 people

30th May (Staffordshire) 150 people

6th June (Cotswolds) 150 people

13th June (Essex) 250 people

Head Chef and kitchen team needed for a start-up restaurant in Parsons Green. Initially for breakfast and lunch and weekend afternoon tea. Creative presentation is important.

Creative head chef wanting to make an impact and be part of an exciting new project is needed for a permanent part-time role 3-4 days per week. You will be working in a cafe environment and event space. Accommodation available.

A brand new concept restaurant is looking for

Chef/Kitchen Manager

or

ambitious Sous Chef/Assistant Manager

Must have good experience of working in plant based kitchens, awareness of allergens & able to cost menu within budget guidelines.

Must have an imaginative approach to menu design - food is a communal experience; how can every customer feel individually tended to whilst feeling like they're sharing the same experience?

Are you looking to return to work, ramping things up gradually with recipe testing/menu development/kitchen handbook writing/staff training before launch?

You would be working for a brand new concept restaurant in West Dulwich with a fantastic team and great prospects for promotion as the company expands over the next few years.

You would be working on a day rate basis initially (and work would be sporadic with crunch points here & there), with a view to being full time by end of May.

Absolutely open to, & welcoming of, job share partnerships/duos.

Luxury events catering company with a female-led, fun and dynamic kitchen team is looking for a fulltime events manager on a 3 month contract. There is an exciting summer of parties and weddings ahead, so looking for a fulltime planner with plenty of event experience. You will be supporting the existing event team, managing large numbers of front of house staff and serving plated meals to 200 plus guests. You will be liaising with clients and new and existing enquiries; putting together quotes and organising equipment, staff and logistics on events; working with kitchen team on menus and stock; wedding planning, organising transport logistics, budgets and on the day management. You may be asked to help in other areas of the business e.g. social media, sourcing props and products, menu design, managing stock and staff. You will need to be able to use Canva or Photoshop and Mail Chimp competently.

You will work Monday- Friday or Tuesday-Saturday, but you will need to be available to work on the following Saturdays: 18th April; 23rd May; 30th May; 6th June; 13th June

Sous Chef required. 45 hours per week, 5 days on 2 days off.

Brand new brasserie/wine bar is looking to recruit chefs of all levels to develop and grow with the business. Opportunity to train and work full- or part-time in a fun and kind working environment.

Busy 36 cover restaurant that has gone from a sold-out pop-up to a new opening in Spitalfields is looking for a Commis. It is a Middle Eastern vegetarian concept focusing on bright, punchy flavours. Head Chef is ex The Palomar, The Barbary, The Good Egg and Ottolenghi. Due to growth, popularity and dedication to promoting within, they are already looking to grow the team.

An extra pair of hands needed in a small scale corporate catering kitchen, to help to prep family style dinners for employees working late or to prep the occasional buffet style board lunch. Numbers can be anything for 4-25 people. Chef will assist with food prep, shopping and will take care of washing up and keeping the kitchen clean and tidy. Initially looking for someone to work Monday - Thursday 3 or 4 hours per day starting after 12 noon - or someone to do flexible ad hoc hours. Would suit someone looking for flexible hours, a mum looking for part-time work.

Cafe chef able to deal with busy breakfast and lunch service, to be a fast worker with good organisational skills is needed for a fulltime, permanent role or could be for seasonal work. Accommodation is possible.

Popular bakery needs a Junior Baker with basic kitchen experience who is motivated, enthusiastic and hard-working. Approximately 20-30 hours per week.

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.

Talented Head Chef needed to lead a team and take a hotel restaurant in a great location up a level. You will be self-motivated and able to run a team of 5 chefs and 2 KPs to deliver great food and a menu to delight locals and tourists alike. Currently a carvery and an a la carte menu serving approximately 1500 per week, the hotel wishes to expand the menu to bistro/street food type offering.

Busy events caterer is looking for a CDP. You will be responsible for general kitchen management: stock checks and fridge management as well as dry store; co-writing menus with head chef, prepping for events and in-house events; service on events across London and outside London; research and development of new recipes and dishes.

Chef needed Monday-Friday in Mayfair to cater for staff and customers at a flagship store. Chef will need good level baking and cooking skills and will be happy to be customer-facing. Numbers to be catered for 20-30. This is a paternity cover.

Business Development Manager required for a newly launched high end product in non-alcoholic cordials. The product is designed for people who want to maintain their high standards of taste in a non-alcoholic drink that shows complex, aromatic characters as well as texture, flavour and richness on the palate. You will manage the product roll-out to top London Hotels; develop and maintain contact with current and potential hotel trade partners. A second priority will be to develop the corporate channel in London aiming at the top law, accounting, bank and media firms. You will have 2+ years of experience in sales; ontrade knowledge of Central London; high end wine and food sector experience; a BSc/BA in Business Administration or relevant field.

High profile wine expert is launching a non-alcoholic cordial into a new and rapidly growing sector. You will work directly with the Founder and Head of Sales in product roll-out to the top 200 London restaurants/clubs/wellness venues; develop and maintain contact with current and potential trade partners; set-up customer accounts and manage ordering; advise customers on delivery schedules and after-sales service; support marketing activities in the trade. The role involves direct hands-on sales and marketing, venue staff training, account management, trade fairs and more. Expect business to internationalise over time, led by the starting team.

You will have 1+ year of experience in sales; ontrade knowledge in Central London; high end wine and food sector experience; BSc/BA in Business Administration, Cookery or relevant field

Special individual is needed to join a team on a 6 month contract to help improve kitchen offerings and provide training to local staff. Staff at 3 lodges who have been working with the team for over 15 years are all eager to improve their skills. The job would have the candidate moving around the country to all of the properties, spending time at each, tweaking the menus and fine-tuning the kitchen operations.

While locations are wild and beautiful, they are also very remote and for that reason this is not a position for the faint-hearted. The position is best suited to someone who already has experience in Africa. You will be working closely with the lodge managers and the operations department to plan the menus for each lodge and ensure that the staff are well-trained on each of these menus. Meals provided are breakfast, lunch, packed lunches, afternoon tea, dinner and snacks. You will be required to work within a budget. Due to remote locations ingredients are limited, so you will need to be creative and innovative.

You will have excellent communication skills as you will be working with a wide variety of people.

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.

Britain's best-loved cookery school is looking for an experienced Communications Director to join their busy team. Described as the 'Oxbridge of the food world', Leiths Diploma graduates go on to become the movers and shakers of the industry; starting restaurants, becoming food writers and stylists, and influencing the food we eat through development roles with retailers and the supply chain. With a busy enthusiast programme running alongside, as well as courses in schools, and commercial partnerships, the department is now expanding to meet the needs of the business.

This role will suit someone with strong campaign and stakeholder management skills, who understands Leiths' different audience segments in the UK. You will match creativity with a stategic vision to develop ground-breaking campaigns that grow Leiths' audience and sales. You will also have proven leadership experience of managing a team and large budgets.

This is a full-time position based in West London, reporting to the Managing Director. Starting as soon as possible.

Your application will include your CV (with details for two references) and a covering letter.

DEADLINE FOR APPLICATIONS is FRIDAY, 6TH DECEMBER 2019

The Bath Dairy is an new venture from The Bath Soft Cheese Company, an award winning artisan producer of organic cheeses. They are launching a new hot food stall at Borough Market and are looking for a skilled chef to help prepare delicious dishes including tartiflette and baked soft cheese. Chef will be a passionate foodie and enjoying providing fantastic customer service. As the face of the brand, you will be confident and engage with customers. You will need to be a fast worker, and able to handle multiple orders. High hygiene standards essential. Hours are Monday to Saturday 8am to 5pm.

CDP needed for coffee roaster providing menus that are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas. You will need a minimum of 2 years experience in a professional kitchen.

Smart gastropub with a sustainable ethos, homegrown and locally sourced produce, needs chef for immediate start. Located mid-way between Newbury and Basingstoke.

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.

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.

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.

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.