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Thursday, 08 August 2019 11:45

Chef - DBS checked

Chef Required 40 hour week

Up to 23,000


Permanent, full-time

Job Role: Chef

Duration: Permanent
Hours: Friday-Tuesday. Weekdays are late shift 11am-7pm. Weekends are adhoc as required. Working alone at weekends so you need to be responsible for the whole catering facility aswell as the kitchen. You must be flexible to these hours as they can change due to the needs of the School.

The Company:

The School is based in a stunning converted 15th Century Manor house located in the heart of the Cotswolds,

We are looking for a Chef to join a team of four headed up by the Head Chef. You will benefit from working in this idyllic location in the Cotswolds and the role also comes with a free lunch provided by the School. There is also plenty of on-site parking available.

The Role:

The role of the Chef will involving preparing food and producing meals for the staff and students at the School which runs a breakfast, lunch and dinner service. Your role will also involve some of the purchasing of catering supplies for the kitchen, including food and equipment. You will also support the Head Chef in managing the supervision of the general staff. The catering style is self service buffet

The Person:

We are looking for someone with previous experience as a Chef which is essential as you would need to be able to step in and manage the team when the Head Chef is not there. You will need to have appropriate qualifications in food preparation, food hygiene and hospitality. You will need to have a ‘Can do’ attitude, be highly motivated, work well under pressure, have a desire to produce high standard food, have excellent cooking and presentation skills, be a great communicator, be proactive and have strong management skills. Must be DBS Checked

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Published in Catering
Thursday, 14 March 2019 10:40

Sous Chef

We are currently looking for a talented Sous Chef for this stunning 4 star Hotel, 80 bedrooms, 12 meeting rooms, Golf and Spa !

As the Sous Chef you will be

• Running the kitchen when the head chef is away
• Ensuring your brigade has high culinary standards
• Managing food purchasing and storage
• Maintaining a safe and hygienic kitchen environment
• Helping create new recipes and write menus

Published in Catering
Wednesday, 13 March 2019 15:32

Group Roaming Head Chef

The main responsibility of the role is to broadly deliver what is required by the company keeping the food offer relevant at which ever site you are supporting. To maintain the management and performance of each kitchen team where relevant. To drive sales margins and maintain high standards and quality whilst protecting the budget set out by the company through diligent cost control. The role has responsibility for supporting all venue Head Chef’s to ensure their kitchens are fully health and safety compliant including enforcing processes that ensure allergen and food hygiene standards are met at all times.
· Menu development & implementation with Managing Director and site Head Chefs ensuring that dishes are operationally efficient and within the capabilities of the team to the relevant aa rosette status

Published in Catering