Junior Recipe Developer required for a leading recipe box company delivering recipes across the UK. The role will be to create delicious recipes that can be replicated in the homes of customers throughout the country. The chef will also be supporting the team in updating exciting recipes to ensure they are aligned with ever-changing customer needs. The role sits within the Product Proposition team and reports directory to one of the Senior Recipe Developers based in W14, and also with the Operations team based in Lincolnshire. The role will require exceptional food knowledge and attention to detail. You will be a collaborative worker; be up to speed with latest food trends and be at the front line of recipe testing. You will have a good level of maths and written and spoken English, as well as computer competency

Frozen meal delivery company with Leiths-trained Head Chef is looking for a bright and enthusiastic Kitchen Manager. Using the best ingredients delivered from markets each day, meals are cooked and frozen on the day, locking in freshness, flavour and nutrients. Next day delivery is available nationwide via their website. Recipes need to be followed very accurately, but new ideas are always developing. For the right person, this is an exciting opportunity to 'get in early' and help to build a brand. The role will involve helping with recipe development and new ideas as well as running the kitchen on a day-to-day basis. The company is looking to build the wholesale business, so the kitchen is getting busier by the day. Meal range includes comforting family favourites, vegan, gluten and dairy free as well as meal plans to run alongside workout programmes. You will have a passionate love of food and will be willing to work hard in a small team. The role will be predominantly cooking and managing a kitchen assistant, but you will need to be happy to be flexible and get involved with whatever needs doing.

CDP needed for dynamic, family-run Greek restaurant by Spitalfields market, with a focus on traditional Greek flavours, using fresh and sustainably-grown ingredients. You will have an uncompromising attitude toward quality, attention to detail; be comfortable working under pressure and at fast pace; be a great team-player and be ambitious to progress your career.

CDP required in a start-up coffee house/wine bar in Wimbledon with a focus on fresh, seasonal food. The team comprises a chef, coffee roaster and sommelier. Day menu consists of brunch and light lunch with small seasonal plates served in the evenings. 5 shifts per week with a mix of breakfast and dinner services. There will be the opportunity to help with the creation and development of the menu.

Plant-based food delivery company is looking for a junior development chef to join a growing business. You will have a minimum of 1-2 years experience creating and developing (plant-based) recipes for a blog or brand OR 1-2 years full-time culinary experience in a professional kitchen or permanent household. You will have a keen interest in nutrition; the links between food and sustainability and an interest in 'conscious consumerism'.

Family run business - the oldest inn on the Isle of Mull - with rooms and a 60 cover restaurant and community bar needs a chef for the season. Evening service runs from 5.30-9pm. All dishes are freshly prepared on the day using the finest locally sourced ingredients including high quality fish and shellfish - lobster, crab, mussels, scallops and oysters. Chef will have overall responsibility for daily operations, managing an assistant chef and a kitchen assistant. There is an established menu but the chef will have the opportunity to introduce their own dishes and 'specials'. Season ends end of October. Accommodation is provided.

Location is remote, so would suit someone who loves wildlife and the great outdoors.

Home delivery recipe box subscription service offering pre-measured ingredients and straightforward instruction cards for cooking authentic Asian and Middle Eastern dishes is looking for a Recipe Developer to extend their recipe repertoire and to lead the creation and evolution of their recipe portfolio. You will be working as part of a team, supporting the creation of authentic, seasonal, flavourful and nutritious recipes. This is a full-time, varied and dynamic role. You will be equally happy testing and presenting recipes for photography as you are working in the development kitchen, co-ordinating with the operations team to find solutions to procurement challenges as you are helping with administrative tasks as required and adapting and writing new recipes.

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 6 months in a kitchen environment. This is a full-time position 4-5 days per week including weekends

An established shooting grounds in Middlesex, undergoing extensive modernisation, is looking to recruit a Sous Chef for its new offer of a small lounge restaurant, as well as for its corporate catered events.

Busy and growing commercial cookery school and cafe based at Truro School requires an Assistant Head of Cookery School to teach cookery, including Leiths courses, to students and support the growth and development of this rapidly expanding business through leading design and delivery of commercial cookery courses and private income generating events. Applicants must be Leiths-trained; have a proven record at a reputable commercial cookery school and/or restaurant/catering environment; current Level 2 (or higher) Food Hygiene qualification; a clear enhanced DBS disclosure. Please note this is a year-round role, not term time only. Full job description available.

Small, independent family business is looking for 1 full-time and 1 part-time pastry chef to join the team. The job is mostly based at the Primrose Hill shop and involves baking for orders and for both shops (the other shop being in Kensington W14). There is plenty of opportunity to progress. Some baking experience preferred.

Experienced chef needed for the whole of March and the first week of April for holiday cover for a West London-based catering company. Chef needs to have the skills to :

:manage the kitchen

:manage one other person

:manage health and safety

:organise production and place orders

:be able to cope with pressure

:liaise with the front of house manager over bookings

The vacancy could be full time (Mon to Friday with the occasional Saturday booking), or part time (could work 4 days as one chef on the team and one in training who can cover the kitchen one or even two days a week)

Daily café production involves baking, breakfasts, lunch service of omelettes, macaroni, salads, soups), and meeting room catering (biscuits, sandwiches, salads, occasional hot and cold buffets)

Based in St Paul's Church Hammersmith where we run the café and conference rooms.

High quality, Italian-focused new opening restaurant between Herne Hill and Brixton is looking to recruit:

Sous Chef: high standards and strong London/Italian restaurant experience required

Full/Part time Commis: experience of running a section and willingness to learn are essential

The aim is to bring regional Tuscan cooking to London. Ingredients are sourced and imported direct from small Italian producers.

Competitive salary base and service charge are offered to the right candidates.

Assistant to work under Head Chef 40-50 hours per week including weekends. Paid an hourly rate and needs to be local. Various skill levels considered, but will need to be confident to work alone sometimes doing service, so solid kitchen experience necessary. A particular interest in cakes and baking a bonus. Hours roughly 7.30am - 5.30pm, but will vary depending on whether or not there are events on.

Kitchen Assistant needed to support the Food Team who are responsible for developing recipes that customers love. You will be super-organised, passionate about food and eager to gain experience in the food industry. You will be responsible for a variety of tasks from organising test cooking to assisting on shoots to keeping the workspace tidy and clean. You will have strong organisational skills, a proven track record of prioritising tasks, excellent attention to detail, a good level of written and spoken English and maths. Experience working in a kitchen and of food safety processes a bonus.

Company creating and delivering bespoke platters for private and corporate events is looking for a part-time head chef. The role will include creating and designing food platters, arranging homemade food into beautiful presentations. Ability to be a good communicator is essential as well as working in a team and being able to lead. Production development will also be necessary. Hours will be flexible.

The role is looking after a small but busy kitchen team (4-5 people total). It's a cafe plus a catering and events businesses, situated within a shared office space in 1 Canada Square, Canary Wharf.

Looking for a Head Chef to run the kitchen, great organisational, planning and communication skills are important, as well as of course a love of and affinity for delicious, seasonal food.

The cafe sells, sandwiches, fresh salad selections and cakes/sweet treats, and the catering business covers events across the whole spectrum - canapés, afternoon tea, buffet style lunches and dinners, for up to 200 people (although not currently fine dining).

Open Monday to Friday, and kitchen shifts usually are between 7.30am and 7.30pm (if there is an evening event), earlier finishes if not, so it’s quite a sociable/family friendly set up. There are very occasionally have weekend events.

Former Leiths student running two restaurants in Islington and Battersea with a new site opening in the Autumn, is looking for an Operations Chef to work alongside the Operations Manager. The menu and systems are broadly established, so responsibilities would be in managing supply chain, food quality, team training, compliance. For the right person, there would be scope for menu development. Candidates will need strong food knowledge (i.e. Leiths Diploma), 3-5 years in professional kitchens, a strong commercial edge. You will need to understand the brand and buy into the concept and be excited by the prospect of helping to scale a restaurant business.

The role would suit someone with strong chef experience, who loves being in and around the kitchen, who wants to keep their hand in but also develop beyond the kitchen. It will be a challenging role but will offer variety and will not involve punishing hours on the rota!

A heritage property company is opening up a café on a stunning country house estate near Westbury, for their office tenants and members.

This is an opportunity for an experienced cook to be in at the start of this exciting new venture.

They are looking for someone to cook nutritious homemade lunches, run and manage the day to day operations in the kitchen and café, including menu planning, food preparation, stock taking, ordering, health and hygiene, and serving, supported by an FOH assistant, and manage additional members of staff as the café develops.

The ideal candidate will enjoy interaction with customers, be creative in the kitchen, and want to develop interesting menus that change with the seasons in keeping with the culture of space, health and wellbeing.

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.

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

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.

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.

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.

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.