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Hotel Head Chefs in Bournemouth, BH1

Hotel Head Chefs in Bournemouth, BH1

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Hotel Head Chefs in Bournemouth, BH1

Join London’s premier culinary teams. Competitive pay, flexible temporary contracts, and ASAP starts across top restaurants and hotels.

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Head Chef & Sous Chef


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Location
Hotel Head Chefs in Bournemouth, BH1
Start Date
ASAP
Pay Rate
Competitive
Duration
Temporary

We are recruiting experienced Head Chefs and Sous Chefs for immediate temporary placements across London’s vibrant hospitality sector. Whether you specialise in fine dining, casual restaurants, hotels, or event catering, we have opportunities that match your skill level and career ambitions. All roles offer competitive pay well above the National Living Wage (£12.71/hr), with flexible shift patterns and the potential for ongoing long-term contracts.

Role Responsibilities

👨‍🍳
Head Chef

  • Oversee all kitchen operations, including menu planning, food preparation, and quality control
  • Lead, train, and manage the kitchen brigade including sous chefs, line cooks, and kitchen porters
  • Ensure compliance with food safety regulations, HACCP standards, and health & safety protocols
  • Manage food costs, stock control, and supplier relationships to maintain profitability
  • Develop seasonal menus and daily specials in line with customer trends and dietary requirements
  • Maintain high standards of cleanliness, organisation, and kitchen efficiency at all times
  • Proven experience as a Head Chef or Executive Chef in a high-volume or fine-dining environment
  • Strong leadership, communication, and time-management skills essential

👨‍🍳
Sous Chef

  • Act as the second-in-command, supporting the Head Chef in all kitchen operations
  • Supervise food preparation, cooking, and plating to ensure consistency and quality
  • Step in to lead the kitchen during the Head Chef’s absence, demonstrating strong leadership
  • Assist with inventory management, ordering, and stock rotation to minimise waste
  • Train junior kitchen staff and maintain a positive, productive team environment
  • Ensure all dishes meet the establishment’s standards for presentation, taste, and portion control
  • Minimum 2 years’ experience as a Sous Chef or Senior Chef de Partie in a busy kitchen
  • NVQ Level 3 or equivalent culinary qualification preferred; food hygiene certificate required

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