Job Title: Demi Chef de PartieOur client is an opulent, grand British private members club offering a very personal experience to each individual member. Think of Buckingham Palace as a members club! They represent British elegance and tradition very regal and grandiose - through their celebrated British menu. The members club boasts an a la carte restaurant, along with a several individually dec...JBLK1_UKCT
Sous Chef - Meeting & Events The Tower Contract: Full Time Payment: Salaried Salary: £45,000 per annum Would you like to work in spacious, contemporary hotel close to World Heritage Sites; Tower Bridge and The Tower of London? The Tower Hotel is a 4 star deluxe Hotel overlooking the Thames, next to Tower Bridge. The hotel's 801 bedrooms, restaurants, bars and 19 meeting rooms benefit from...JBLK1_UKCT
Plant-Based Chef de Partie - up to £38,000, Monday to Friday Host Staffing are delighted to be recruiting for an experienced Chef de Partie to join a unique, health-focused kitchen environment in London.This is a great opportunity for a chef who is passionate about fresh, natural and plant-based food, and wants to work in an environment where food, nutrition and wellbeing are genuinely at the hear...JBLK1_UKCT
Role: Pastry Chef de PartieLocation: Dorking, SurreySalary / Rate of pay: £39,000 per annumDo you have a passion for creating exceptional desserts that look as incredible as they taste? Platinum Recruitment is working in partnership with a beautiful country house hotel in the Surrey countryside, near Dorking, and we have a fantastic opportunity for a talented Pastry Chef de Partie to join their te...JBLK1_UKCT
Our client a fine dining operation in Green Park is currently looking for a PastryChef de Partie The ideal PastryChef de Partie will be working with the freshest ingredients and assist a team of 5 Pastry Chefs in the production and service for 3 kitchen operationsThe PastryChef de Partie will receive a salary of £38,000 per year and based on 48 hours per week.Sunday always off and the ideal Pastry...JBLK1_UKCT
Our client a fine dining operation in Green Park is currently looking for a Pastry Sous Chef.The ideal Pastry Sous Chef will be working with the freshest ingredients and assist a team of 5 Pastry Chefs in the production and service for 3 kitchen operationsThe Pastry Sous Chef will receive a salary of £45,000 per year and based on 48 hours per week.Sunday always off and the ideal Pastry Sous Chef w...JBLK1_UKCT
Chef de Partie - Hospitality and Fine Dining£35,000 + paid overtime | MondayFriday | London An exciting opportunity has arisen for a talented Chef de Partie to join a prestigious hospitality operation in London. The operation consists of multiple private dining rooms and meeting spaces where the food offer is modern British and European cuisine at a Michelin level. Menus are seasonal with a stro...JBLK1_UKCT
Senior Sous Chef - High-End Production Kitchen This is a unique opportunity for a Sous / Senior Sous Chef to join this relatively new, yet rapidly growing business. As Senior Sous Chef, you will help to deliver consistently high standards; the nature of the business means that most of the work is production focused. However, you will still work with the finest ingredients to create modern dishes, ...JBLK1_UKCT
Head Chef – New Italian Opening - RELOCATION OPPORTUNITY - 5-Star Coastal Hotel Resort Estate & Spa - CarmarthenCirca £53,000 DOE + Fully Expensed High-Quality Off-Site Accommodation - so zero living costsRosette Experience EssentialLooking to create something of your own without having to open your own restaurant?For the right Italian experienced Head Chef, this is a rare opportunity: a new openi...JBLK1_UKCT
Galvin Bistrot & Bar, run by Michelin starred brothers Chris and Jeff Galvin, is modelled on bistros and bar a vins fashionable in Paris, New York and cool cities around the globe. Our talented kitchen team produce modern classic dishes created with a wood-fired oven and open grills, whilst our front of house team ensures that warm, friendly and attentive hospitality is delivered constantly.An exc...JBLK1_UKCT