Film & Television Catering Company is looking for food focused, passionate, enthusiastic and hard-working team members to join their creative Craft Services Operation. An amazing opportunity to work with one of Europe's biggest and best film & television location caterers on some of this year's major films. Craft Services is the food offer placed near the set to ensure provision of barista coffee, indulgence snacks, healthy grab & go etc. Chefs will be making cakes, traybakes, protein balls, smoothies, juices etc. It is a role for a foodie but doesn't need to be someone cheffy. Early morning starts and ability to travel to West London Studios, Pinewood, Shepperton and Leavesden.

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.

An award-winning, planet-positive food brand expanding at a pace is looking for a Development Kitchen Assistant to join the mission-driven team. You will be involved in a dish's journey from ideation to launch by helping to recipe test at each stage. You will work closely with the procurement team and the warehouse team to organise and plan the ingredients required for each iteration. You will assist in the running of team tastings and sign-off tastings where dishes will be analysed for texture, flavour and visual appeal.

As well as playing a key part within the Development Team, you will be responsible for cooking delicious, exciting plant-based lunches for the wider team each day. You will be encouraged to make use of any surplus ingredients from the Production Kitchen to support the zero food waste policy.

The ideal candidate will have 1+ year of professional cooking experience in a restaurant, catering business or in private homes; excellent attention to detail and the ability to follow precise instructions and methodologies; a clean, organised approach to culinary work; desire to grow, be challenged and work within a close-knit team. A culinary arts degree or a cooking school diploma is desirable.

A client who runs multisensory dining experiences around the world to help people connect to global issues, is looking for a chef for an upcoming dining experience on the 6th February in London. This particular one is focused on plant-based cuisine and zero-waste cooking. It's six (tasting) courses and each course features a different part of the plant - from the seed in the ground to the flower in the tree (and everything in between), using all the senses.

She is looking for a Leith's graduate who specialises in plant-based /zero-waste cuisine who is experimental and would be up for collaborating on this very creative experience. The menu needs to be sophisticated/elegant and very creative as the guests are expected to make donations to global /environmental causes so need to be wow-ed, so it needs to be someone experienced with this type of cuisine and also someone who would be confident cooking for 50 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.

An agriturismo in the authentic heart of rural Tuscany combining holiday accommodation, a farm-to-table restaurant and a not-for-profit art foundation is looking for a Head Chef. The estate is located in the province of Pisa, secluded amongst 500 hectares of woodland, vineyards, olive groves and vegetable gardens. The Head Chef will be responsible for the kitchen's daily operations as well as overseeing all dishes from start to finish, hiring, training and coaching employees, meeting health and safety standards and creating new recipes for the f&b operation. You will be mindful of sustainability and waste, a creative forager and knowledgeable in terms of seasonality. You will have great leadership and management skills. Applicants should have 2+ years culinary education; 3+ years in a similar position; advanced knowledge of food profession principles and practices; proficient knowledge of human resources management; excellent knowledge of BOH systems, ordering and inventory; excellent communication skills

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.

A privately owned estate in the heart of Umbria, 20 minutes north of Perugia, is looking to hire a chef from March 2020. The villa sleeps up to 14 guests and work varies weekly from 2 nights per week dinner service to fully catered 7 days a week breakfast, lunch and dinner. Catering also includes pizza nights, bbqs and truffle-themed lunches,larger events including pre and post-wedding catering, cooking classes and small lunches for wine tastings. The chef will need experience in catering and service for high-end villas, knowledge and experience of Italian cuisine, experience running classes for 8-10 guests. Chef will have the ability to independently manage menus, staff and liaise with guests. A working knowledge of Italian and the wine industry is preferable but not essential. Accommodation is provided on site.

Young, enthusiastic chef needed to train up to take over the day to day running of the kitchen for a caterer based in Haggerston.

Experienced and qualified Head Chef needed to organise and lead the kitchen's daily activities.

Also required is a Sous, CDP and Commis. Passion for cooking and ingredients essential and a desire to learn and hone skills and knowledge.

Freezer food company with a production kitchen in Battersea is looking for a chef 3 days per week (approx. 6 hours per day). You will be someone prepared to take ownership of this role. You will be required to cook all of the 8 ranges of dishes in batches and always to a high standard. Your input and ideas will be valued and you will be required to work closely with suppliers to ensure the best produce is supplied within the budget set. The business is looking to expand the range, so there will be the opportunity to brainstorm new recipes. Ideally someone with an interest/knowledge of nutrition looking for a role that will develop and grow.

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.

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.

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

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.

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.

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.

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.