Hospitality Jobs

Shepherd Neame is on the lookout for a dynamic Head Chef tojoin our team at the newly refurbished Tom Cribb , so if you have previous experience at a senior cheflevel and you are looking for a new and rewarding challenge in thekitchen delivering a traditional English Pub menu with a focus on pies ; this may be just the job for you.The Tom Cribb is a busy London pub located in the heart of the West End near Leicester Square. Sat directly opposite the Harold Pinter Theatre, it is naturally buzzing on show nights and is also a popular stop-off for visitors to the nearby National Portrait Gallery and tourists exploring Piccadilly. A warm welcome is guaranteed at this cosy, characterful pub together with great food and drink.We know that an excellent Head Chef is one of the most keyingredients to a successful kitchen, so this role will see you working alongside theGeneral Manager to deliver key objectives, customer satisfaction and growth atyour site. Supporting the creation of an inclusive culture within the business,you will lead and develop your team to deliver an efficient, high qualitykitchen service to our customers.WHATS IN IT FOR YOU? Competitive annual salary package  Bonus Scheme Private healthcare scheme Shares incentive plan Early wage withdrawal scheme 20% discount on food at Shepherd Neame Managed Houses 25% discount on overnight Managed House Hotel bookings 20% discount on select purchases from the Visitor Centre Shop at Faversham Access to a Workplace Mental Health Platform Company pension plan The opportunity to develop & move within our pubs, the Brewery & Support Office Flexible working hoursShepherd Neame may beBritain’s oldest brewer but our approach is anything but old-fashioned. We arean authentic, independent business, yet flexible and agile, and that hasenabled us to survive and thrive based on the following Sheps Skills: Working Together Pride and Passion Authenticity Sheps Spirit WHO ARE WE?Britain’s oldest brewer, Shepherd Neame, has been based in the market town of Faversham, Kent for over 300 years. An independent family business, we boast an award-winning visitor centre and more than 300 pubs and hotels throughout London and the South East, from the historic heart of the City to the Kent coastline. We employ around 1,500 team members across our pub estate and more than 270 at our Brewery and Support Office. Diversity, equality, and inclusion matter to Shepherd Neame. If you think you would be suited this role we would welcome your application regardless of age, disability status, ethnicity, gender, religion or sexual orientation. We strive to provide an inclusive and supportive working environment where all employees feel respected and supported in fulfilling their potential.

Newstaff Employnent Services is recruiting for a senior Banqueting Sous Chef on behalf of our client based in St Albans. Working for a local prestigious hotel, you will be based in a kitchen specifically for banquets for weddings and events. You will manage the production of high quality food for the Banquets of the Hotel and develop new and exciting menu dishes and formats Essential Attributes: Previous Sous Chef experience is essential and you must be experienced in catering for large functions To be flexible in attitude, approach and in working hours; To report for duty on time; Team player; Effectively prioritise and manage a multi-faceted and changing workload. Must be calm and self motivated with a positive attitude, and have the ability to work in a fast paced environment and under pressure.   Main Responsibilites to include: To assist the Executive Chef in writing standard recipes which allow the Banquets to run at an acceptable food cost Oversee food purchases, food wastage, portion control, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved. Run the banquet kitchen daily operations, keeping the Executive Chef updated of all changes implemented Oversee all new menu implementations within the department To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the kitchen to ensure consistent standards are met Organises and executes menu tastings for large corporate events/social/weddings Attend daily / weekly BEO meetings and take relevant actions Assist the Executive Sous /Executive Chef in minimizing payroll costs by maximising productivity and efficient scheduling of colleagues Fully deputise for the Executive Chef / Executive sous chef in his absence All other tasks as required Hours of work: On a rostered basis and will include weekends. Salary: £36, pa + Tips + Service Charge Interested? Please call Anne Marie on or email CV to

Our Sous Chef's are vital to our operation, they run the show in the absence of the Head Chef, and are responsible for the kitchen operation, and everything that comes with it- from food quality standards, health and safety, to team management and everything in-between. Ensure the efficient and smooth running of the kitchen and take responsibility for the management and supervision of the Kitchen Team during any Head Chef absence Inspect all incoming products ensuring all quality standards set by the Head Chef are met. Promote and maintain good working relationships with team members and support them with their development. Prepare and distribute duty rotas for the staff, taking into account planned activities and any staff absence. Ensure that rotas are clearly displayed and manage any necessary changes. Monitor performance within the department and participate in the annual talent review process. Ensure an effective stock rotation procedure. Manage and control food costs and take action to minimise wastage at all stages of food production through controls, keeping records and making reports as required. Ensure that food production is achieved within a budget limit. Maintain and develop relationships with suppliers. Inspect all incoming products ensuring all quality standard. Ensure that details of all orders are recorded according to set procedures, ensuring that the relevant paperwork is received and processed. Ensure all foods in fridges and freezers are stored as per health department regulations. Ensure that high levels of customer service are maintained at all times.Please note that due to the nature of the industry, you will be required to work on a shift basis on a rota basis.All applicants will be required to prove that they are legally allowed to work in the United Kingdom Competitive hourly rate (inclusive of non-contractual tronc) 50% team discount Double Pay on bank holiday Late-night taxis Extra day of annual leave Pension scheme Quarterly bonus Internal growth & progression Free meals on shift.

The right candidate must be able to display a basic knowledge of cooking techniques and (within a given trial period) run a section in the kitchen.They must also be able to work under pressure in a small team orientated brigade. Working within an established independent pub company. We are food focused creating daily changing specials alongside our acc and set menus using the best produce available. Both our Chef Director and Exec Chef have long careers within Michelin Starred establishments..