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Profile Overview
Welcome to
Jobs for Cooks
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A confident and adaptable cook who can make delicious food utilising island provisions. The role involves shopping for the house (food and beverage) laying the table for family suppers for 4 or dinner parties (flowers and any other decorative table laying), preparation and cooking of meals, serving and clear up. Often we may go out for lunch or supper otherwise we like to eat simple, wholesome and delicious food.
The right candidate will be good natured, polite, discreet, resourceful, calm and a reliable person with good planning skills and plenty of common sense. We are looking for someone who can anticipate for the day ahead and cater for simple family meals but also for dinners with friends and enjoy setting the scene to welcome guests and slot in discreetly to allow us privacy to enjoy our vacation .
If this is of interest do provide us with a brief introduction about yourself, any relevant info and short CV if applicable. We look forward to hearing from you.Flights provided from UK to Bahamas and you will have your own bedroom and ensuite bathroom. The house is situated with direct beach access.
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Cook Wanted for Six Months in Donegal
We live in Rossnowlagh, Donegal on an organic farm & are passionate about organic food & cooking. You’ll live with us in your own beautiful studio apartment beside our home starting in March/April 2023. You’ll cook for a family of four, five days a week.
Type of person we’re looking for: Organised & Diligent; Passion for organic food; Enjoys the outdoors.
Working Hours: 40 hours a week
Pay: €650 a week; Rent & associated bills are included
A little about Rossnowlagh and Donegal: “Donegal named coolest place on the planet by National Geographic” reported The Guardian newspaper in recent years. County Donegal is in the far northwest of Ireland. It’s a stunningly beautiful county with epic cliffs, beautiful beaches and some of the best hiking trails in Europe.
The Observer Magazine voted one of Donegal’s beaches, Portsalon, the “second most beautiful beach in the world”. In 2022, Donegal Airport was voted the most scenic airport in the world for the third year running. If you like the outdoors, Donegal is a special place.
Rossnowlagh is where we live in Donegal. It’s particularly famous for its three-kilometre beach, just 500 metres from our home. The Telegraph newspaper says that “the great rolling breakers of Rossnowlagh make this terrific beach one of the great surfing destinations of the world”. Across the bay, from our home, you can see the tallest sea cliffs in Europe, Sliabh Liag. At over three times the height of the cliffs of Moher, they are breathtaking to visit.
A little about our home and farm: We live in an old country home built in the 1850s but recently renovated. Close by we have an organic farm with cows, hens, geese and pigs. We also grow organic vegetables. We’ve recently started rebuilding more than a kilometre of old dry stone walls and an old farm cottage.
Beside our home is an old coach house converted into a beautiful studio apartment. It’s got everything you could want, including a wood-burning stove, shower and bath, dishwasher, underfloor heating, coffee machine, tv and wifi. We also have a poly-tunnel close by which will soon be filled with tomatoes, cucumbers and lots more.
About half a kilometre from our home is a fantastic bakery & cafe. They bake all their own cakes and much more. There are also two restaurants and pubs, a shop, and a hotel right on the beach. Everything is within walking distance, but we also have electric bikes and a car for longer trips.
A little about our family: We’re currently three, soon to be four. Our first child is six and attends school close by. He loves lego, swimming, surfing and rambling outdoors. We’ve two small dogs and a farm cat. We work from home, though travel abroad occasionally. We love to cook for friends. One of us has completed a three-month course at Ballymaloe Cookery School. Your duties will include cooking, keeping the kitchen spotless & organised, and helping maintain our vegetable garden and polytunnel.
Please send a cover email and CV to Rossnowlagh@proton.com
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We are looking for an enthusiastic, confident cook during the above period in a beautiful property in the Swedish Archipelago, only 30 minutes drive from Stockholm.
- • Someone who can take control of the kitchen.
- • Grocery shopping.
- • Meal prep for hearty lunch and lighter supper.
- • Setting the table.
- • Dishes.
- • Cleaning of table and kitchen.
Must be responsible and a good swimmer (for own safety).
Must be independent.
The cook would have access to a car. We have rented the property from 22 July - 5 August 2023. We want to give our grandchildren the Swedish experience. We will be 6-8 adults and 4 children at any one time. Will you join us?
- • You would have a small cottage on the property to yourself with basic Swedish standard.
- • Attractive remuneration.
It would be great if you could meet my husband Brian and I in Stockholm on the 20th or 21st JULY, as you wish, so that you can see something of Stockholm and so that you can help us stock up with groceries. We can also order in for delivery but it would be good for us to do a recce before everyone else arrives on the 22nd July.
If you want to see a bit of Stockholm you would need to arrive on the 20th July, as early as possible.
We would put you up in a high standard hotel in the centre of Stockholm (where we will also be staying) for those few nights. It is a great location! Please contact Nicola at hknicola@gmail.com
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We are a large, busy family based in Dublin and between work and the children's very busy extra curriculars, family meals have fallen to the wayside!
We are looking for a cook to prepare family meals each evening, Monday - Friday and to be a part of our family.
The role would include:
- weekly menu planning
- weekly/bi-weekly grocery shopping (car provided)
- healthy snacks/light lunch for when the younger children come in from school
- keeping the kitchen spotless & well organised (including fridge, larder and cupboards)
- preparing evening meal for the family (2 adults and 6 children)
- laying and clearing table (with children's help)
- cleaning kitchen after dinner
We are open to providing accommodation if that is required.
We spend the summer months in Spain and any successful applicant is welcome to join us there where separate accommodation and car will be provided and the job description would expand to include lunches and occasionally entertaining friends.
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Looking for a HEAD CHEF to work on a luxury hotel barge cruising the Canal du Midi.
- Position begins April 25 through to October 30.
- Candidate would be in sole charge of kitchen & menus.
- Should have a strong repertoire in French/Mediterranean cuisine.
Duties will include:
- planning, shopping & preparing 3-4 course lunches
- and 4-5 course dinners for 10 passengers and 5 crew.
Presentation should be to an extremely high standard, applicant should have excellent technical knowledge and ability to adapt menus as necessary. Pay is competitive, fully declared as a French contract, or able to take an Invoice from an AutoEntrpreneur.
Includes full room & board and tips.
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Cook Wanted for Six Months in Donegal
We live in Rossnowlagh, Donegal on an organic farm & are passionate about organic food & cooking. You’ll live with us in your own beautiful studio apartment beside our home starting in March/April 2023. You’ll cook for a family of four, five days a week.
Type of person we’re looking for: Organised & Diligent; Passion for organic food; Enjoys the outdoors.
Working Hours: 40 hours a week
Pay: €650 a week; Rent & associated bills are included
A little about Rossnowlagh and Donegal: “Donegal named coolest place on the planet by National Geographic” reported The Guardian newspaper in recent years. County Donegal is in the far northwest of Ireland. It’s a stunningly beautiful county with epic cliffs, beautiful beaches and some of the best hiking trails in Europe.
The Observer Magazine voted one of Donegal’s beaches, Portsalon, the “second most beautiful beach in the world”. In 2022, Donegal Airport was voted the most scenic airport in the world for the third year running. If you like the outdoors, Donegal is a special place.
Rossnowlagh is where we live in Donegal. It’s particularly famous for its three-kilometre beach, just 500 metres from our home. The Telegraph newspaper says that “the great rolling breakers of Rossnowlagh make this terrific beach one of the great surfing destinations of the world”. Across the bay, from our home, you can see the tallest sea cliffs in Europe, Sliabh Liag. At over three times the height of the cliffs of Moher, they are breathtaking to visit.
A little about our home and farm: We live in an old country home built in the 1850s but recently renovated. Close by we have an organic farm with cows, hens, geese and pigs. We also grow organic vegetables. We’ve recently started rebuilding more than a kilometre of old dry stone walls and an old farm cottage.
Beside our home is an old coach house converted into a beautiful studio apartment. It’s got everything you could want, including a wood-burning stove, shower and bath, dishwasher, underfloor heating, coffee machine, tv and wifi. We also have a poly-tunnel close by which will soon be filled with tomatoes, cucumbers and lots more.
About half a kilometre from our home is a fantastic bakery & cafe. They bake all their own cakes and much more. There are also two restaurants and pubs, a shop, and a hotel right on the beach. Everything is within walking distance, but we also have electric bikes and a car for longer trips.
A little about our family: We’re currently three, soon to be four. Our first child is six and attends school close by. He loves lego, swimming, surfing and rambling outdoors. We’ve two small dogs and a farm cat. We work from home, though travel abroad occasionally. We love to cook for friends. One of us has completed a three-month course at Ballymaloe Cookery School. Your duties will include cooking, keeping the kitchen spotless & organised, and helping maintain our vegetable garden and polytunnel.
Please send a cover email and CV to Rossnowlagh@proton.com
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Private Chef for, initally, a seasonal appointment (mid April until mid October). The main point of employment will be at Rahanna House in Ardee, Co Louth, Ireland but it is likely that there will also be relatively short periods in Monaco and northern Sardinia.
We are seeking an experienced chef, preferably with seasonal experience, catering for between 2 and 15 people (family, friends and business contacts)with perhaps one or two larger events. Whilst Irish/British food is key we also require a high level of awareness and experience in preparing organic vegetarian dishes (with a vegetarian option for all meals). A number of guests will be Italian. Sourcing and shopping all produce locally, the Chef will be responsible for all food preparation.
Accomodation is available at Rahanna House for the right candidate, if necessary.
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We are looking for an enthusiastic, confident cook during the above period in a beautiful property in the Swedish Archipelago, only 30 minutes drive from Stockholm.
- • Someone who can take control of the kitchen.
- • Grocery shopping.
- • Meal prep for hearty lunch and lighter supper.
- • Setting the table.
- • Dishes.
- • Cleaning of table and kitchen.
Must be responsible and a good swimmer (for own safety).
Must be independent.
The cook would have access to a car. We have rented the property from 22 July - 5 August 2023. We want to give our grandchildren the Swedish experience. We will be 6-8 adults and 4 children at any one time. Will you join us?
- • You would have a small cottage on the property to yourself with basic Swedish standard.
- • Attractive remuneration.
It would be great if you could meet my husband Brian and I in Stockholm on the 20th or 21st JULY, as you wish, so that you can see something of Stockholm and so that you can help us stock up with groceries. We can also order in for delivery but it would be good for us to do a recce before everyone else arrives on the 22nd July.
If you want to see a bit of Stockholm you would need to arrive on the 20th July, as early as possible.
We would put you up in a high standard hotel in the centre of Stockholm (where we will also be staying) for those few nights. It is a great location! Please contact Nicola at hknicola@gmail.com
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We are a large, busy family based in Dublin and between work and the children's very busy extra curriculars, family meals have fallen to the wayside!
We are looking for a cook to prepare family meals each evening, Monday - Friday and to be a part of our family.
The role would include:
- weekly menu planning
- weekly/bi-weekly grocery shopping (car provided)
- healthy snacks/light lunch for when the younger children come in from school
- keeping the kitchen spotless & well organised (including fridge, larder and cupboards)
- preparing evening meal for the family (2 adults and 6 children)
- laying and clearing table (with children's help)
- cleaning kitchen after dinner
We are open to providing accommodation if that is required.
We spend the summer months in Spain and any successful applicant is welcome to join us there where separate accommodation and car will be provided and the job description would expand to include lunches and occasionally entertaining friends.
-
We are looking for a young energetic chef to help in the start up of a new deli in our restaurant.
The deli will be attached to the restaurant in a stand alone premises.
The individual must work on their own initiative and be prepared to get the deli up and running
Preparing salads lasagnes etc for sale
I have an off licence next to the island gate restaurant and it’s fully kitted out with fridges
We are hoping to get someone who would take on the job of getting it up and running
I’m happy to discuss a joint venture with someone who would treat it as their project
They can do the cooking and prep in the island gate kitchen and display it in the deli
We have a new Cycleway and pedestrian walking outside my door now and all the new Dunkettle slip roads are passing my door
The island gate traffic has quadrupled in the last few weeks and I believe a deli / coffee / off licence will do very well because of the volume of traffic
The person I’m looking for must work on their own initiative to get the shop busy
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A seasonal / part-time vacancy exists for an experienced chef/cook at Ballyvolane House, Co. Cork
The position is available from April-September.
Ballyvolane House is a small independent luxury country house/boutique hotel. A 4-course seasonal set dinner menu is served to guests each night. Ballyvolane also specializes in small intimate weddings, house parties and corporate retreats. Our menus incorporate our walled garden vegetables & ingredients that are sourced from locally.
Responsibilities include: food preparation & cooking - baking - HACCP- ordering/stock control - food cost control - staff lunches - managing staff. -
Breakfast Chef
We are looking for someone who loves cooking with the best ingredients we can source, is able to work independently during service & has pride in what they produce.
Candidates should ideally have 2 years relevant experience, basic HACCP & have fluent English.
Working hours are from 7am until 4pm & includes both Breakfast Service, Light Lunch and assist chefs where necessary.
If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com
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We are hiring!
Part Time Experienced Chef
We make everything in our kitchen.
- Brown breads, Scones and Sweets
- Also We serve light lunches, soup, savoury tart and sandwiches
Day Time Job! Fantastic Environment with an excellent team
Be Flexible weekday/weekends
Please apply with your CV in person or email to Tara
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A pastry chef and two chef de parties are required in fishy fishy seafood restaurant in the heart of Kinsale.
Immediate start,full time position, we are open all year around, the job entails 40hrs, five days per week. It includes a share of tips divided equally to all employees in the business.
We are looking for a hard working and reliable person who shows passion in their work and enjoys a busy atmosphere.We pride ourselves in sourcing local produce and presenting it in a creative and natural fashion.
-
We are looking for a young energetic chef to help in the start up of a new deli in our restaurant.
The deli will be attached to the restaurant in a stand alone premises.
The individual must work on their own initiative and be prepared to get the deli up and running
Preparing salads lasagnes etc for sale
I have an off licence next to the island gate restaurant and it’s fully kitted out with fridges
We are hoping to get someone who would take on the job of getting it up and running
I’m happy to discuss a joint venture with someone who would treat it as their project
They can do the cooking and prep in the island gate kitchen and display it in the deli
We have a new Cycleway and pedestrian walking outside my door now and all the new Dunkettle slip roads are passing my door
The island gate traffic has quadrupled in the last few weeks and I believe a deli / coffee / off licence will do very well because of the volume of traffic
The person I’m looking for must work on their own initiative to get the shop busy
-
Cook Wanted for Six Months in Donegal
We live in Rossnowlagh, Donegal on an organic farm & are passionate about organic food & cooking. You’ll live with us in your own beautiful studio apartment beside our home starting in March/April 2023. You’ll cook for a family of four, five days a week.
Type of person we’re looking for: Organised & Diligent; Passion for organic food; Enjoys the outdoors.
Working Hours: 40 hours a week
Pay: €650 a week; Rent & associated bills are included
A little about Rossnowlagh and Donegal: “Donegal named coolest place on the planet by National Geographic” reported The Guardian newspaper in recent years. County Donegal is in the far northwest of Ireland. It’s a stunningly beautiful county with epic cliffs, beautiful beaches and some of the best hiking trails in Europe.
The Observer Magazine voted one of Donegal’s beaches, Portsalon, the “second most beautiful beach in the world”. In 2022, Donegal Airport was voted the most scenic airport in the world for the third year running. If you like the outdoors, Donegal is a special place.
Rossnowlagh is where we live in Donegal. It’s particularly famous for its three-kilometre beach, just 500 metres from our home. The Telegraph newspaper says that “the great rolling breakers of Rossnowlagh make this terrific beach one of the great surfing destinations of the world”. Across the bay, from our home, you can see the tallest sea cliffs in Europe, Sliabh Liag. At over three times the height of the cliffs of Moher, they are breathtaking to visit.
A little about our home and farm: We live in an old country home built in the 1850s but recently renovated. Close by we have an organic farm with cows, hens, geese and pigs. We also grow organic vegetables. We’ve recently started rebuilding more than a kilometre of old dry stone walls and an old farm cottage.
Beside our home is an old coach house converted into a beautiful studio apartment. It’s got everything you could want, including a wood-burning stove, shower and bath, dishwasher, underfloor heating, coffee machine, tv and wifi. We also have a poly-tunnel close by which will soon be filled with tomatoes, cucumbers and lots more.
About half a kilometre from our home is a fantastic bakery & cafe. They bake all their own cakes and much more. There are also two restaurants and pubs, a shop, and a hotel right on the beach. Everything is within walking distance, but we also have electric bikes and a car for longer trips.
A little about our family: We’re currently three, soon to be four. Our first child is six and attends school close by. He loves lego, swimming, surfing and rambling outdoors. We’ve two small dogs and a farm cat. We work from home, though travel abroad occasionally. We love to cook for friends. One of us has completed a three-month course at Ballymaloe Cookery School. Your duties will include cooking, keeping the kitchen spotless & organised, and helping maintain our vegetable garden and polytunnel.
Please send a cover email and CV to Rossnowlagh@proton.com
-
Private Chef for, initally, a seasonal appointment (mid April until mid October). The main point of employment will be at Rahanna House in Ardee, Co Louth, Ireland but it is likely that there will also be relatively short periods in Monaco and northern Sardinia.
We are seeking an experienced chef, preferably with seasonal experience, catering for between 2 and 15 people (family, friends and business contacts)with perhaps one or two larger events. Whilst Irish/British food is key we also require a high level of awareness and experience in preparing organic vegetarian dishes (with a vegetarian option for all meals). A number of guests will be Italian. Sourcing and shopping all produce locally, the Chef will be responsible for all food preparation.
Accomodation is available at Rahanna House for the right candidate, if necessary.
-
A seasonal / part-time vacancy exists for an experienced chef/cook at Ballyvolane House, Co. Cork
The position is available from April-September.
Ballyvolane House is a small independent luxury country house/boutique hotel. A 4-course seasonal set dinner menu is served to guests each night. Ballyvolane also specializes in small intimate weddings, house parties and corporate retreats. Our menus incorporate our walled garden vegetables & ingredients that are sourced from locally.
Responsibilities include: food preparation & cooking - baking - HACCP- ordering/stock control - food cost control - staff lunches - managing staff. -
Breakfast Chef
We are looking for someone who loves cooking with the best ingredients we can source, is able to work independently during service & has pride in what they produce.
Candidates should ideally have 2 years relevant experience, basic HACCP & have fluent English.
Working hours are from 7am until 4pm & includes both Breakfast Service, Light Lunch and assist chefs where necessary.
If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com
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We are a large, busy family based in Dublin and between work and the children's very busy extra curriculars, family meals have fallen to the wayside!
We are looking for a cook to prepare family meals each evening, Monday - Friday and to be a part of our family.
The role would include:
- weekly menu planning
- weekly/bi-weekly grocery shopping (car provided)
- healthy snacks/light lunch for when the younger children come in from school
- keeping the kitchen spotless & well organised (including fridge, larder and cupboards)
- preparing evening meal for the family (2 adults and 6 children)
- laying and clearing table (with children's help)
- cleaning kitchen after dinner
We are open to providing accommodation if that is required.
We spend the summer months in Spain and any successful applicant is welcome to join us there where separate accommodation and car will be provided and the job description would expand to include lunches and occasionally entertaining friends.
-
We are hiring!
Part Time Experienced Chef
We make everything in our kitchen.
- Brown breads, Scones and Sweets
- Also We serve light lunches, soup, savoury tart and sandwiches
Day Time Job! Fantastic Environment with an excellent team
Be Flexible weekday/weekends
Please apply with your CV in person or email to Tara
-
Job Description
- You should be passionate about baking and be inspired to create masterpieces that go beyond our guests expectations, to work alongside a team of chefs in our busy wedding venue.
- You will be encouraged to be as innovative and creative as possible and bring new and unique ideas to our menus.
- Creating pastries, baked goods, and desserts, by following a set recipe.
- Developing new recipes for seasonal menus in consultation with the Head Chef.
- To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.
- Decorating pastries and desserts to ensure a beautiful and tasteful presentation.Attention to detail is very important.
- Coordinate with our gardener who produces all the vegetables, fruits and ornamentals.
- Manage food stocks and stock taking.
- Ensure all statutory hygiene and HACCP requirements are diligently followed
- Liaise with the management and FOH team regarding dietary requirements, special requests, VIP’s etc.
- Liaise with Wedding and Event Manager and Coordinator to ensure menu requirements are determined and actioned.
- Manage kitchen stock taking and inventory supervision, including rotation of stock. Management of waste is essential. Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
- Frequently review and taste finished products for quality and presentation
- Ensure the waitstaff team are fully briefed on each dish, its ingredients and how to describe to guests
- Operate under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Must be reliable, professional and work in a fast and efficient manner.
- Awareness of our brand values and advocacy
- Work as part of a team. Supervising and training staff members, when needed
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- Work alongside a team of chefs in our busy wedding venue catering for up to 180 guests
- Participating in the preparation and cooking of all food required for weddings, breakfast, group meals and BBQ’s over a wood fire.
- You will have access to our walled garden and will coordinate with our gardener to grow all the vegetables and fruits organically.
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Ensure all statutory hygiene requirements are diligently followed
- Ensure proper receiving and food storage standards in the kitchen, checking dates, quantities and quality of products
- Ensure kitchen stock taking and inventory supervision, including rotation of stock. Ensuring that the stores are kept controlled, secured and rated correctly
- Frequently review and taste finished products for quality and presentation
- Able to work a flexible schedule including weekends.
- Operates under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Awareness of our brand values and advocacy
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A pastry chef and two chef de parties are required in fishy fishy seafood restaurant in the heart of Kinsale.
Immediate start,full time position, we are open all year around, the job entails 40hrs, five days per week. It includes a share of tips divided equally to all employees in the business.
We are looking for a hard working and reliable person who shows passion in their work and enjoys a busy atmosphere.We pride ourselves in sourcing local produce and presenting it in a creative and natural fashion.
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About us: "Zara's Kitchen is a thriving West London catering company, founded by Head Chef Zara White in 2018.
Seasonality, sustainability and creativity are the pillars from which we strive to deliver not only exceptional looking and tasting food, but the whole experience that comes with it.
We believe your connection with food is very much entwined with how it makes you look and feel. Our ethos is that fun and delicious food doesn’t need to be at the expense of your health, so no corners are cut with the preparation or sourcing of our quality ingredients".
We are looking for an enthusiastic sous-chef to join our team and work from our beautiful, bright kitchen on Ladbroke Grove, West London. Whilst essential skills are required (ie. the Ballymaloe certificate course is perfect), lots of industry experience is not essential - we would be excited to bring someone on who is looking to gain experience and learn about the catering industry.
We:
- Provide daily catering for production shoots and filmings,
- Design, plan and cater for events from small dinner parties to large scale parties.
- Work with art galleries, fashion houses and beauty brands to deliver conceptual catering and themed events
- Work with corporate companies for conferences and corporate events across all sectors.
- Provide daily/weekly meals to nutrtion specific clients.
- Host in-house sustainable supperclubs & cooking classes.
- Work with Charities in and around London.
No two days are the same, the general hours are 8.30am-5pm except for events (max 2 p.week unless wanting overtime pay) and there is alot of room for growth. Salary dependant on experience and application!
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We are looking for charismatic, highly organised and experienced chefs of all levels to join a small team that is launching a new Restaurant & Wine Bar in Battersea.
Required; Senior Sous, Sous, Chef de Partie, Commis
About Spook /Archway Wine Bar
Spook are a bespoke catering company, founded by Emily Few Brown, producing the best events with the best people. We have recently decided to venture out into new territory and open Archway.
Archway is a neighbourhood wine bar and restaurant in the heart of Battersea situated under an old railway arch opening in February 2023. Our head chef, previously from the River Cafe serves a small, frequently changing menu celebrating the best ingredients available to us, delivering a unique connection between land and our table. Our small wine list is regularly changing and has been chosen by us with a mix of high quality, interesting wines.
Archway has a key focus on sustainability, with growing and foraging at the heart of it. Everything we do focuses on produce, people and the planet.
Our Values
- Our kitchen is a collaborative space where people can offer their ideas and inspiration towards a menu that will often change, update and grow.
- With a female founder and a female Head Chef we place great emphasis on equality and running a fair and open kitchen.
- Our kitchen will be a nurturing environment allowing our chefs to constantly learn and develop their skills; whether this includes visits to suppliers to learn about produce; flexible rotas to encourage a healthy work-life balance; or discounted prices for our staff.
- Sustainability and the environment are key. Our supply chain is sustainable and we take steps to reduce our carbon footprint at every opportunity. We have begun our journey to becoming B Corp certified.
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Malverleys Farm and Dining joins the existing Malverleys Gardens set in the beautiful hamlet of East End on the edge of the Wessex Downs.
The new restaurant is set on a farm with a generous market garden, a herd of Ruby Red Devon cattle, Saddleback pigs, Welsh Improved sheep and an abundance of game in the sprawling woodland; all of which are at the kitchen’s disposal. We take a holistic approach to animal husbandry, growing and cooking - valuing the importance of their connection and the stories they tell.
Above all else, the food at Malverleys will be a reflection of our surroundings. Inspired by the country cooking of Britain, France and Italy, menus will change daily, written in the garden based on what’s growing on the farm. This will be supplemented by local friends and growers where necessary, always holding quality and flavour in the forefront of our minds.
The kitchen will be led by Hugo Harrison - a cook who, for the last seven years, has assisted Jamie Oliver across all food projects, book and television development and personal cooking. Hugo has staged in kitchens from California to Cornwall (The River Cafe, Coombeshead Farm, Chez Panisse), always driven to learn more about how we grow, cook and communicate the food we eat.
Maximum 48 hours/week, with Monday/Tuesdays off. A simple breakfast and lunch served Wednesday to Sunday. Dinner service Friday and Saturday only.
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Looking for a HEAD CHEF to work on a luxury hotel barge cruising the Canal du Midi.
- Position begins April 25 through to October 30.
- Candidate would be in sole charge of kitchen & menus.
- Should have a strong repertoire in French/Mediterranean cuisine.
Duties will include:
- planning, shopping & preparing 3-4 course lunches
- and 4-5 course dinners for 10 passengers and 5 crew.
Presentation should be to an extremely high standard, applicant should have excellent technical knowledge and ability to adapt menus as necessary. Pay is competitive, fully declared as a French contract, or able to take an Invoice from an AutoEntrpreneur.
Includes full room & board and tips.
-
We are looking for a young energetic chef to help in the start up of a new deli in our restaurant.
The deli will be attached to the restaurant in a stand alone premises.
The individual must work on their own initiative and be prepared to get the deli up and running
Preparing salads lasagnes etc for sale
I have an off licence next to the island gate restaurant and it’s fully kitted out with fridges
We are hoping to get someone who would take on the job of getting it up and running
I’m happy to discuss a joint venture with someone who would treat it as their project
They can do the cooking and prep in the island gate kitchen and display it in the deli
We have a new Cycleway and pedestrian walking outside my door now and all the new Dunkettle slip roads are passing my door
The island gate traffic has quadrupled in the last few weeks and I believe a deli / coffee / off licence will do very well because of the volume of traffic
The person I’m looking for must work on their own initiative to get the shop busy
-
We are a large, busy family based in Dublin and between work and the children's very busy extra curriculars, family meals have fallen to the wayside!
We are looking for a cook to prepare family meals each evening, Monday - Friday and to be a part of our family.
The role would include:
- weekly menu planning
- weekly/bi-weekly grocery shopping (car provided)
- healthy snacks/light lunch for when the younger children come in from school
- keeping the kitchen spotless & well organised (including fridge, larder and cupboards)
- preparing evening meal for the family (2 adults and 6 children)
- laying and clearing table (with children's help)
- cleaning kitchen after dinner
We are open to providing accommodation if that is required.
We spend the summer months in Spain and any successful applicant is welcome to join us there where separate accommodation and car will be provided and the job description would expand to include lunches and occasionally entertaining friends.
-
A confident and adaptable cook who can make delicious food utilising island provisions. The role involves shopping for the house (food and beverage) laying the table for family suppers for 4 or dinner parties (flowers and any other decorative table laying), preparation and cooking of meals, serving and clear up. Often we may go out for lunch or supper otherwise we like to eat simple, wholesome and delicious food.
The right candidate will be good natured, polite, discreet, resourceful, calm and a reliable person with good planning skills and plenty of common sense. We are looking for someone who can anticipate for the day ahead and cater for simple family meals but also for dinners with friends and enjoy setting the scene to welcome guests and slot in discreetly to allow us privacy to enjoy our vacation .
If this is of interest do provide us with a brief introduction about yourself, any relevant info and short CV if applicable. We look forward to hearing from you.Flights provided from UK to Bahamas and you will have your own bedroom and ensuite bathroom. The house is situated with direct beach access.
-
Cook Wanted for Six Months in Donegal
We live in Rossnowlagh, Donegal on an organic farm & are passionate about organic food & cooking. You’ll live with us in your own beautiful studio apartment beside our home starting in March/April 2023. You’ll cook for a family of four, five days a week.
Type of person we’re looking for: Organised & Diligent; Passion for organic food; Enjoys the outdoors.
Working Hours: 40 hours a week
Pay: €650 a week; Rent & associated bills are included
A little about Rossnowlagh and Donegal: “Donegal named coolest place on the planet by National Geographic” reported The Guardian newspaper in recent years. County Donegal is in the far northwest of Ireland. It’s a stunningly beautiful county with epic cliffs, beautiful beaches and some of the best hiking trails in Europe.
The Observer Magazine voted one of Donegal’s beaches, Portsalon, the “second most beautiful beach in the world”. In 2022, Donegal Airport was voted the most scenic airport in the world for the third year running. If you like the outdoors, Donegal is a special place.
Rossnowlagh is where we live in Donegal. It’s particularly famous for its three-kilometre beach, just 500 metres from our home. The Telegraph newspaper says that “the great rolling breakers of Rossnowlagh make this terrific beach one of the great surfing destinations of the world”. Across the bay, from our home, you can see the tallest sea cliffs in Europe, Sliabh Liag. At over three times the height of the cliffs of Moher, they are breathtaking to visit.
A little about our home and farm: We live in an old country home built in the 1850s but recently renovated. Close by we have an organic farm with cows, hens, geese and pigs. We also grow organic vegetables. We’ve recently started rebuilding more than a kilometre of old dry stone walls and an old farm cottage.
Beside our home is an old coach house converted into a beautiful studio apartment. It’s got everything you could want, including a wood-burning stove, shower and bath, dishwasher, underfloor heating, coffee machine, tv and wifi. We also have a poly-tunnel close by which will soon be filled with tomatoes, cucumbers and lots more.
About half a kilometre from our home is a fantastic bakery & cafe. They bake all their own cakes and much more. There are also two restaurants and pubs, a shop, and a hotel right on the beach. Everything is within walking distance, but we also have electric bikes and a car for longer trips.
A little about our family: We’re currently three, soon to be four. Our first child is six and attends school close by. He loves lego, swimming, surfing and rambling outdoors. We’ve two small dogs and a farm cat. We work from home, though travel abroad occasionally. We love to cook for friends. One of us has completed a three-month course at Ballymaloe Cookery School. Your duties will include cooking, keeping the kitchen spotless & organised, and helping maintain our vegetable garden and polytunnel.
Please send a cover email and CV to Rossnowlagh@proton.com
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Private Chef for, initally, a seasonal appointment (mid April until mid October). The main point of employment will be at Rahanna House in Ardee, Co Louth, Ireland but it is likely that there will also be relatively short periods in Monaco and northern Sardinia.
We are seeking an experienced chef, preferably with seasonal experience, catering for between 2 and 15 people (family, friends and business contacts)with perhaps one or two larger events. Whilst Irish/British food is key we also require a high level of awareness and experience in preparing organic vegetarian dishes (with a vegetarian option for all meals). A number of guests will be Italian. Sourcing and shopping all produce locally, the Chef will be responsible for all food preparation.
Accomodation is available at Rahanna House for the right candidate, if necessary.
-
We are looking for an enthusiastic, confident cook during the above period in a beautiful property in the Swedish Archipelago, only 30 minutes drive from Stockholm.
- • Someone who can take control of the kitchen.
- • Grocery shopping.
- • Meal prep for hearty lunch and lighter supper.
- • Setting the table.
- • Dishes.
- • Cleaning of table and kitchen.
Must be responsible and a good swimmer (for own safety).
Must be independent.
The cook would have access to a car. We have rented the property from 22 July - 5 August 2023. We want to give our grandchildren the Swedish experience. We will be 6-8 adults and 4 children at any one time. Will you join us?
- • You would have a small cottage on the property to yourself with basic Swedish standard.
- • Attractive remuneration.
It would be great if you could meet my husband Brian and I in Stockholm on the 20th or 21st JULY, as you wish, so that you can see something of Stockholm and so that you can help us stock up with groceries. We can also order in for delivery but it would be good for us to do a recce before everyone else arrives on the 22nd July.
If you want to see a bit of Stockholm you would need to arrive on the 20th July, as early as possible.
We would put you up in a high standard hotel in the centre of Stockholm (where we will also be staying) for those few nights. It is a great location! Please contact Nicola at hknicola@gmail.com
-
We are a large, busy family based in Dublin and between work and the children's very busy extra curriculars, family meals have fallen to the wayside!
We are looking for a cook to prepare family meals each evening, Monday - Friday and to be a part of our family.
The role would include:
- weekly menu planning
- weekly/bi-weekly grocery shopping (car provided)
- healthy snacks/light lunch for when the younger children come in from school
- keeping the kitchen spotless & well organised (including fridge, larder and cupboards)
- preparing evening meal for the family (2 adults and 6 children)
- laying and clearing table (with children's help)
- cleaning kitchen after dinner
We are open to providing accommodation if that is required.
We spend the summer months in Spain and any successful applicant is welcome to join us there where separate accommodation and car will be provided and the job description would expand to include lunches and occasionally entertaining friends.
-
Lost & Found is a thriving duo of cafés situated on the North Coast of Ireland, with locations in Coleraine & Portstewart. We are committed to serving coffee from farms all across the world, ensuring that we honour the farmers by brewing the coffee in the best way possible. This is generally a relaxed, but hard-working environment, and we believe that a healthy mix is essential. We put Community, Craft & Care into everything we do and believe it is important that everyone who works with us is passionate about these values.
Are you a passionate foodie, who loves simple but well-executed dishes? Are you someone who isn’t afraid to get stuck in every aspect of the business? Do you enjoy interacting not only with your fellow team members but also those who are enjoying your food? Do you have a keen eye for details, and not afraid to receive criticism in order to better your craft? And most importantly, do you have a can-do attitude, with a positive attitude, a willingness to learn, and of course…a bit of craic?
Then we can’t wait to hear from you!
What’s in it for you?
- Sociable working times with day shifts, and no late evenings
- A competitive salary at £23-24K per annum based on experience
- Opportunity to express your creative flair through weekly menu specials
- Opportunity to expand your skillset
- Paid staff events
- Free meals whilst on shift
- Free drinks whilst on shift
What we expect in return
At Lost & Found we hold high but fair expectations of all of our staff, and we want to clearly communicate this from the start. The successful candidate will be expected to;
- Have a teamwork attitude, working alongside other cooks, floor staff, managers
- Commit xx amount of hours per week
- Maintain current Environmental Health, and Health & Safety standards using in-place systems
- Grow and develop your kitchen team, building a healthy and thriving food culture
- Grow and develop the food offering across all sites
- Maintain open communication with the General Manager and Senior Leadership Team
- Be a self-motivated individual, who isn’t afraid to take the initiative
- Have a passion for all things food and beverage related
- Integrate with all normal aspects of service - including running food, end-of-service clean down
- Order and control stock levels
- Be committed to not just cooking, but also tasting and developing their flavour palette
- Availability to work weekends
What we aren’t seeking
Lost & Found isn’t a traditional restaurant chef role, and in the interest of transparency, these are some qualities that won’t work within the business.
- A rockstar attitude
- An unhealthy approach to communication within their team and to the General Manager
- An individual who is singularly focused - this role involves more than cooking and leaving
- An individual who is unable to hear and apply constructive criticisms
- An individual who is unable to hear and apply praise
- An individual who is only focused on their own interests, disregarding the rest of the team.
- A lone ranger - we are a team-focused organisation
-
We are looking for a young energetic chef to help in the start up of a new deli in our restaurant.
The deli will be attached to the restaurant in a stand alone premises.
The individual must work on their own initiative and be prepared to get the deli up and running
Preparing salads lasagnes etc for sale
I have an off licence next to the island gate restaurant and it’s fully kitted out with fridges
We are hoping to get someone who would take on the job of getting it up and running
I’m happy to discuss a joint venture with someone who would treat it as their project
They can do the cooking and prep in the island gate kitchen and display it in the deli
We have a new Cycleway and pedestrian walking outside my door now and all the new Dunkettle slip roads are passing my door
The island gate traffic has quadrupled in the last few weeks and I believe a deli / coffee / off licence will do very well because of the volume of traffic
The person I’m looking for must work on their own initiative to get the shop busy
-
Business Opportunity at Castlecomer Discovery Park, Castlecomer, Co. Kilkenny- Castlecomer Discovery Park is a world class adventure park and craft centre located just 16 kms outside of Kilkenny City. In 2021 the park attracted 155,000 visitors. We are currently looking for creative individuals/partnerships to operate the on site cafe. We are looking for a passionate operator that can create a destination food venue with the business acumen to operate a year round business.
This is an exciting opportunity for an existing business operator or for a food professional looking to start something in a unique and stunning location.
Contact Errol Delaney by email on erroldelaney@eircom.net or
Phone 0872626488 -
Looking for a HEAD CHEF to work on a luxury hotel barge cruising the Canal du Midi.
- Position begins April 25 through to October 30.
- Candidate would be in sole charge of kitchen & menus.
- Should have a strong repertoire in French/Mediterranean cuisine.
Duties will include:
- planning, shopping & preparing 3-4 course lunches
- and 4-5 course dinners for 10 passengers and 5 crew.
Presentation should be to an extremely high standard, applicant should have excellent technical knowledge and ability to adapt menus as necessary. Pay is competitive, fully declared as a French contract, or able to take an Invoice from an AutoEntrpreneur.
Includes full room & board and tips.
-
A confident and adaptable cook who can make delicious food utilising island provisions. The role involves shopping for the house (food and beverage) laying the table for family suppers for 4 or dinner parties (flowers and any other decorative table laying), preparation and cooking of meals, serving and clear up. Often we may go out for lunch or supper otherwise we like to eat simple, wholesome and delicious food.
The right candidate will be good natured, polite, discreet, resourceful, calm and a reliable person with good planning skills and plenty of common sense. We are looking for someone who can anticipate for the day ahead and cater for simple family meals but also for dinners with friends and enjoy setting the scene to welcome guests and slot in discreetly to allow us privacy to enjoy our vacation .
If this is of interest do provide us with a brief introduction about yourself, any relevant info and short CV if applicable. We look forward to hearing from you.Flights provided from UK to Bahamas and you will have your own bedroom and ensuite bathroom. The house is situated with direct beach access.
-
About us: "Zara's Kitchen is a thriving West London catering company, founded by Head Chef Zara White in 2018.
Seasonality, sustainability and creativity are the pillars from which we strive to deliver not only exceptional looking and tasting food, but the whole experience that comes with it.
We believe your connection with food is very much entwined with how it makes you look and feel. Our ethos is that fun and delicious food doesn’t need to be at the expense of your health, so no corners are cut with the preparation or sourcing of our quality ingredients".
We are looking for an enthusiastic sous-chef to join our team and work from our beautiful, bright kitchen on Ladbroke Grove, West London. Whilst essential skills are required (ie. the Ballymaloe certificate course is perfect), lots of industry experience is not essential - we would be excited to bring someone on who is looking to gain experience and learn about the catering industry.
We:
- Provide daily catering for production shoots and filmings,
- Design, plan and cater for events from small dinner parties to large scale parties.
- Work with art galleries, fashion houses and beauty brands to deliver conceptual catering and themed events
- Work with corporate companies for conferences and corporate events across all sectors.
- Provide daily/weekly meals to nutrtion specific clients.
- Host in-house sustainable supperclubs & cooking classes.
- Work with Charities in and around London.
No two days are the same, the general hours are 8.30am-5pm except for events (max 2 p.week unless wanting overtime pay) and there is alot of room for growth. Salary dependant on experience and application!
-
A seasonal / part-time vacancy exists for an experienced chef/cook at Ballyvolane House, Co. Cork
The position is available from April-September.
Ballyvolane House is a small independent luxury country house/boutique hotel. A 4-course seasonal set dinner menu is served to guests each night. Ballyvolane also specializes in small intimate weddings, house parties and corporate retreats. Our menus incorporate our walled garden vegetables & ingredients that are sourced from locally.
Responsibilities include: food preparation & cooking - baking - HACCP- ordering/stock control - food cost control - staff lunches - managing staff. -
Breakfast Chef
We are looking for someone who loves cooking with the best ingredients we can source, is able to work independently during service & has pride in what they produce.
Candidates should ideally have 2 years relevant experience, basic HACCP & have fluent English.
Working hours are from 7am until 4pm & includes both Breakfast Service, Light Lunch and assist chefs where necessary.
If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com
-
We are a large, busy family based in Dublin and between work and the children's very busy extra curriculars, family meals have fallen to the wayside!
We are looking for a cook to prepare family meals each evening, Monday - Friday and to be a part of our family.
The role would include:
- weekly menu planning
- weekly/bi-weekly grocery shopping (car provided)
- healthy snacks/light lunch for when the younger children come in from school
- keeping the kitchen spotless & well organised (including fridge, larder and cupboards)
- preparing evening meal for the family (2 adults and 6 children)
- laying and clearing table (with children's help)
- cleaning kitchen after dinner
We are open to providing accommodation if that is required.
We spend the summer months in Spain and any successful applicant is welcome to join us there where separate accommodation and car will be provided and the job description would expand to include lunches and occasionally entertaining friends.
-
We are hiring!
Part Time Experienced Chef
We make everything in our kitchen.
- Brown breads, Scones and Sweets
- Also We serve light lunches, soup, savoury tart and sandwiches
Day Time Job! Fantastic Environment with an excellent team
Be Flexible weekday/weekends
Please apply with your CV in person or email to Tara
-
Malverleys Farm and Dining joins the existing Malverleys Gardens set in the beautiful hamlet of East End on the edge of the Wessex Downs.
The new restaurant is set on a farm with a generous market garden, a herd of Ruby Red Devon cattle, Saddleback pigs, Welsh Improved sheep and an abundance of game in the sprawling woodland; all of which are at the kitchen’s disposal. We take a holistic approach to animal husbandry, growing and cooking - valuing the importance of their connection and the stories they tell.
Above all else, the food at Malverleys will be a reflection of our surroundings. Inspired by the country cooking of Britain, France and Italy, menus will change daily, written in the garden based on what’s growing on the farm. This will be supplemented by local friends and growers where necessary, always holding quality and flavour in the forefront of our minds.
The kitchen will be led by Hugo Harrison - a cook who, for the last seven years, has assisted Jamie Oliver across all food projects, book and television development and personal cooking. Hugo has staged in kitchens from California to Cornwall (The River Cafe, Coombeshead Farm, Chez Panisse), always driven to learn more about how we grow, cook and communicate the food we eat.
Maximum 48 hours/week, with Monday/Tuesdays off. A simple breakfast and lunch served Wednesday to Sunday. Dinner service Friday and Saturday only.
-
Lost & Found is a thriving duo of cafés situated on the North Coast of Ireland, with locations in Coleraine & Portstewart. We are committed to serving coffee from farms all across the world, ensuring that we honour the farmers by brewing the coffee in the best way possible. This is generally a relaxed, but hard-working environment, and we believe that a healthy mix is essential. We put Community, Craft & Care into everything we do and believe it is important that everyone who works with us is passionate about these values.
Are you a passionate foodie, who loves simple but well-executed dishes? Are you someone who isn’t afraid to get stuck in every aspect of the business? Do you enjoy interacting not only with your fellow team members but also those who are enjoying your food? Do you have a keen eye for details, and not afraid to receive criticism in order to better your craft? And most importantly, do you have a can-do attitude, with a positive attitude, a willingness to learn, and of course…a bit of craic?
Then we can’t wait to hear from you!
What’s in it for you?
- Sociable working times with day shifts, and no late evenings
- A competitive salary at £23-24K per annum based on experience
- Opportunity to express your creative flair through weekly menu specials
- Opportunity to expand your skillset
- Paid staff events
- Free meals whilst on shift
- Free drinks whilst on shift
What we expect in return
At Lost & Found we hold high but fair expectations of all of our staff, and we want to clearly communicate this from the start. The successful candidate will be expected to;
- Have a teamwork attitude, working alongside other cooks, floor staff, managers
- Commit xx amount of hours per week
- Maintain current Environmental Health, and Health & Safety standards using in-place systems
- Grow and develop your kitchen team, building a healthy and thriving food culture
- Grow and develop the food offering across all sites
- Maintain open communication with the General Manager and Senior Leadership Team
- Be a self-motivated individual, who isn’t afraid to take the initiative
- Have a passion for all things food and beverage related
- Integrate with all normal aspects of service - including running food, end-of-service clean down
- Order and control stock levels
- Be committed to not just cooking, but also tasting and developing their flavour palette
- Availability to work weekends
What we aren’t seeking
Lost & Found isn’t a traditional restaurant chef role, and in the interest of transparency, these are some qualities that won’t work within the business.
- A rockstar attitude
- An unhealthy approach to communication within their team and to the General Manager
- An individual who is singularly focused - this role involves more than cooking and leaving
- An individual who is unable to hear and apply constructive criticisms
- An individual who is unable to hear and apply praise
- An individual who is only focused on their own interests, disregarding the rest of the team.
- A lone ranger - we are a team-focused organisation
-
Business Opportunity at Castlecomer Discovery Park, Castlecomer, Co. Kilkenny- Castlecomer Discovery Park is a world class adventure park and craft centre located just 16 kms outside of Kilkenny City. In 2021 the park attracted 155,000 visitors. We are currently looking for creative individuals/partnerships to operate the on site cafe. We are looking for a passionate operator that can create a destination food venue with the business acumen to operate a year round business.
This is an exciting opportunity for an existing business operator or for a food professional looking to start something in a unique and stunning location.
Contact Errol Delaney by email on erroldelaney@eircom.net or
Phone 0872626488 -
We are hiring!
Part Time Experienced Chef
We make everything in our kitchen.
- Brown breads, Scones and Sweets
- Also We serve light lunches, soup, savoury tart and sandwiches
Day Time Job! Fantastic Environment with an excellent team
Be Flexible weekday/weekends
Please apply with your CV in person or email to Tara
-
We are looking for charismatic, highly organised and experienced chefs of all levels to join a small team that is launching a new Restaurant & Wine Bar in Battersea.
Required; Senior Sous, Sous, Chef de Partie, Commis
About Spook /Archway Wine Bar
Spook are a bespoke catering company, founded by Emily Few Brown, producing the best events with the best people. We have recently decided to venture out into new territory and open Archway.
Archway is a neighbourhood wine bar and restaurant in the heart of Battersea situated under an old railway arch opening in February 2023. Our head chef, previously from the River Cafe serves a small, frequently changing menu celebrating the best ingredients available to us, delivering a unique connection between land and our table. Our small wine list is regularly changing and has been chosen by us with a mix of high quality, interesting wines.
Archway has a key focus on sustainability, with growing and foraging at the heart of it. Everything we do focuses on produce, people and the planet.
Our Values
- Our kitchen is a collaborative space where people can offer their ideas and inspiration towards a menu that will often change, update and grow.
- With a female founder and a female Head Chef we place great emphasis on equality and running a fair and open kitchen.
- Our kitchen will be a nurturing environment allowing our chefs to constantly learn and develop their skills; whether this includes visits to suppliers to learn about produce; flexible rotas to encourage a healthy work-life balance; or discounted prices for our staff.
- Sustainability and the environment are key. Our supply chain is sustainable and we take steps to reduce our carbon footprint at every opportunity. We have begun our journey to becoming B Corp certified.
-
About us: "Zara's Kitchen is a thriving West London catering company, founded by Head Chef Zara White in 2018.
Seasonality, sustainability and creativity are the pillars from which we strive to deliver not only exceptional looking and tasting food, but the whole experience that comes with it.
We believe your connection with food is very much entwined with how it makes you look and feel. Our ethos is that fun and delicious food doesn’t need to be at the expense of your health, so no corners are cut with the preparation or sourcing of our quality ingredients".
We are looking for an enthusiastic sous-chef to join our team and work from our beautiful, bright kitchen on Ladbroke Grove, West London. Whilst essential skills are required (ie. the Ballymaloe certificate course is perfect), lots of industry experience is not essential - we would be excited to bring someone on who is looking to gain experience and learn about the catering industry.
We:
- Provide daily catering for production shoots and filmings,
- Design, plan and cater for events from small dinner parties to large scale parties.
- Work with art galleries, fashion houses and beauty brands to deliver conceptual catering and themed events
- Work with corporate companies for conferences and corporate events across all sectors.
- Provide daily/weekly meals to nutrtion specific clients.
- Host in-house sustainable supperclubs & cooking classes.
- Work with Charities in and around London.
No two days are the same, the general hours are 8.30am-5pm except for events (max 2 p.week unless wanting overtime pay) and there is alot of room for growth. Salary dependant on experience and application!
-
Malverleys Farm and Dining joins the existing Malverleys Gardens set in the beautiful hamlet of East End on the edge of the Wessex Downs.
The new restaurant is set on a farm with a generous market garden, a herd of Ruby Red Devon cattle, Saddleback pigs, Welsh Improved sheep and an abundance of game in the sprawling woodland; all of which are at the kitchen’s disposal. We take a holistic approach to animal husbandry, growing and cooking - valuing the importance of their connection and the stories they tell.
Above all else, the food at Malverleys will be a reflection of our surroundings. Inspired by the country cooking of Britain, France and Italy, menus will change daily, written in the garden based on what’s growing on the farm. This will be supplemented by local friends and growers where necessary, always holding quality and flavour in the forefront of our minds.
The kitchen will be led by Hugo Harrison - a cook who, for the last seven years, has assisted Jamie Oliver across all food projects, book and television development and personal cooking. Hugo has staged in kitchens from California to Cornwall (The River Cafe, Coombeshead Farm, Chez Panisse), always driven to learn more about how we grow, cook and communicate the food we eat.
Maximum 48 hours/week, with Monday/Tuesdays off. A simple breakfast and lunch served Wednesday to Sunday. Dinner service Friday and Saturday only.
-
We are looking for charismatic, highly organised and experienced chefs of all levels to join a small team that is launching a new Restaurant & Wine Bar in Battersea.
Required; Senior Sous, Sous, Chef de Partie, Commis
About Spook /Archway Wine Bar
Spook are a bespoke catering company, founded by Emily Few Brown, producing the best events with the best people. We have recently decided to venture out into new territory and open Archway.
Archway is a neighbourhood wine bar and restaurant in the heart of Battersea situated under an old railway arch opening in February 2023. Our head chef, previously from the River Cafe serves a small, frequently changing menu celebrating the best ingredients available to us, delivering a unique connection between land and our table. Our small wine list is regularly changing and has been chosen by us with a mix of high quality, interesting wines.
Archway has a key focus on sustainability, with growing and foraging at the heart of it. Everything we do focuses on produce, people and the planet.
Our Values
- Our kitchen is a collaborative space where people can offer their ideas and inspiration towards a menu that will often change, update and grow.
- With a female founder and a female Head Chef we place great emphasis on equality and running a fair and open kitchen.
- Our kitchen will be a nurturing environment allowing our chefs to constantly learn and develop their skills; whether this includes visits to suppliers to learn about produce; flexible rotas to encourage a healthy work-life balance; or discounted prices for our staff.
- Sustainability and the environment are key. Our supply chain is sustainable and we take steps to reduce our carbon footprint at every opportunity. We have begun our journey to becoming B Corp certified.
-
Looking for a HEAD CHEF to work on a luxury hotel barge cruising the Canal du Midi.
- Position begins April 25 through to October 30.
- Candidate would be in sole charge of kitchen & menus.
- Should have a strong repertoire in French/Mediterranean cuisine.
Duties will include:
- planning, shopping & preparing 3-4 course lunches
- and 4-5 course dinners for 10 passengers and 5 crew.
Presentation should be to an extremely high standard, applicant should have excellent technical knowledge and ability to adapt menus as necessary. Pay is competitive, fully declared as a French contract, or able to take an Invoice from an AutoEntrpreneur.
Includes full room & board and tips.
-
We are looking for an enthusiastic, confident cook during the above period in a beautiful property in the Swedish Archipelago, only 30 minutes drive from Stockholm.
- • Someone who can take control of the kitchen.
- • Grocery shopping.
- • Meal prep for hearty lunch and lighter supper.
- • Setting the table.
- • Dishes.
- • Cleaning of table and kitchen.
Must be responsible and a good swimmer (for own safety).
Must be independent.
The cook would have access to a car. We have rented the property from 22 July - 5 August 2023. We want to give our grandchildren the Swedish experience. We will be 6-8 adults and 4 children at any one time. Will you join us?
- • You would have a small cottage on the property to yourself with basic Swedish standard.
- • Attractive remuneration.
It would be great if you could meet my husband Brian and I in Stockholm on the 20th or 21st JULY, as you wish, so that you can see something of Stockholm and so that you can help us stock up with groceries. We can also order in for delivery but it would be good for us to do a recce before everyone else arrives on the 22nd July.
If you want to see a bit of Stockholm you would need to arrive on the 20th July, as early as possible.
We would put you up in a high standard hotel in the centre of Stockholm (where we will also be staying) for those few nights. It is a great location! Please contact Nicola at hknicola@gmail.com
-
Breakfast Chef
We are looking for someone who loves cooking with the best ingredients we can source, is able to work independently during service & has pride in what they produce.
Candidates should ideally have 2 years relevant experience, basic HACCP & have fluent English.
Working hours are from 7am until 4pm & includes both Breakfast Service, Light Lunch and assist chefs where necessary.
If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com
-
Malverleys Farm and Dining joins the existing Malverleys Gardens set in the beautiful hamlet of East End on the edge of the Wessex Downs.
The new restaurant is set on a farm with a generous market garden, a herd of Ruby Red Devon cattle, Saddleback pigs, Welsh Improved sheep and an abundance of game in the sprawling woodland; all of which are at the kitchen’s disposal. We take a holistic approach to animal husbandry, growing and cooking - valuing the importance of their connection and the stories they tell.
Above all else, the food at Malverleys will be a reflection of our surroundings. Inspired by the country cooking of Britain, France and Italy, menus will change daily, written in the garden based on what’s growing on the farm. This will be supplemented by local friends and growers where necessary, always holding quality and flavour in the forefront of our minds.
The kitchen will be led by Hugo Harrison - a cook who, for the last seven years, has assisted Jamie Oliver across all food projects, book and television development and personal cooking. Hugo has staged in kitchens from California to Cornwall (The River Cafe, Coombeshead Farm, Chez Panisse), always driven to learn more about how we grow, cook and communicate the food we eat.
Maximum 48 hours/week, with Monday/Tuesdays off. A simple breakfast and lunch served Wednesday to Sunday. Dinner service Friday and Saturday only.
-
- Work alongside a team of chefs in our busy wedding venue catering for up to 180 guests
- Participating in the preparation and cooking of all food required for weddings, breakfast, group meals and BBQ’s over a wood fire.
- You will have access to our walled garden and will coordinate with our gardener to grow all the vegetables and fruits organically.
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Ensure all statutory hygiene requirements are diligently followed
- Ensure proper receiving and food storage standards in the kitchen, checking dates, quantities and quality of products
- Ensure kitchen stock taking and inventory supervision, including rotation of stock. Ensuring that the stores are kept controlled, secured and rated correctly
- Frequently review and taste finished products for quality and presentation
- Able to work a flexible schedule including weekends.
- Operates under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Awareness of our brand values and advocacy
-
A pastry chef and two chef de parties are required in fishy fishy seafood restaurant in the heart of Kinsale.
Immediate start,full time position, we are open all year around, the job entails 40hrs, five days per week. It includes a share of tips divided equally to all employees in the business.
We are looking for a hard working and reliable person who shows passion in their work and enjoys a busy atmosphere.We pride ourselves in sourcing local produce and presenting it in a creative and natural fashion.
-
We are looking for charismatic, highly organised and experienced chefs of all levels to join a small team that is launching a new Restaurant & Wine Bar in Battersea.
Required; Senior Sous, Sous, Chef de Partie, Commis
About Spook /Archway Wine Bar
Spook are a bespoke catering company, founded by Emily Few Brown, producing the best events with the best people. We have recently decided to venture out into new territory and open Archway.
Archway is a neighbourhood wine bar and restaurant in the heart of Battersea situated under an old railway arch opening in February 2023. Our head chef, previously from the River Cafe serves a small, frequently changing menu celebrating the best ingredients available to us, delivering a unique connection between land and our table. Our small wine list is regularly changing and has been chosen by us with a mix of high quality, interesting wines.
Archway has a key focus on sustainability, with growing and foraging at the heart of it. Everything we do focuses on produce, people and the planet.
Our Values
- Our kitchen is a collaborative space where people can offer their ideas and inspiration towards a menu that will often change, update and grow.
- With a female founder and a female Head Chef we place great emphasis on equality and running a fair and open kitchen.
- Our kitchen will be a nurturing environment allowing our chefs to constantly learn and develop their skills; whether this includes visits to suppliers to learn about produce; flexible rotas to encourage a healthy work-life balance; or discounted prices for our staff.
- Sustainability and the environment are key. Our supply chain is sustainable and we take steps to reduce our carbon footprint at every opportunity. We have begun our journey to becoming B Corp certified.
-
About us: "Zara's Kitchen is a thriving West London catering company, founded by Head Chef Zara White in 2018.
Seasonality, sustainability and creativity are the pillars from which we strive to deliver not only exceptional looking and tasting food, but the whole experience that comes with it.
We believe your connection with food is very much entwined with how it makes you look and feel. Our ethos is that fun and delicious food doesn’t need to be at the expense of your health, so no corners are cut with the preparation or sourcing of our quality ingredients".
We are looking for an enthusiastic sous-chef to join our team and work from our beautiful, bright kitchen on Ladbroke Grove, West London. Whilst essential skills are required (ie. the Ballymaloe certificate course is perfect), lots of industry experience is not essential - we would be excited to bring someone on who is looking to gain experience and learn about the catering industry.
We:
- Provide daily catering for production shoots and filmings,
- Design, plan and cater for events from small dinner parties to large scale parties.
- Work with art galleries, fashion houses and beauty brands to deliver conceptual catering and themed events
- Work with corporate companies for conferences and corporate events across all sectors.
- Provide daily/weekly meals to nutrtion specific clients.
- Host in-house sustainable supperclubs & cooking classes.
- Work with Charities in and around London.
No two days are the same, the general hours are 8.30am-5pm except for events (max 2 p.week unless wanting overtime pay) and there is alot of room for growth. Salary dependant on experience and application!
-
Malverleys Farm and Dining joins the existing Malverleys Gardens set in the beautiful hamlet of East End on the edge of the Wessex Downs.
The new restaurant is set on a farm with a generous market garden, a herd of Ruby Red Devon cattle, Saddleback pigs, Welsh Improved sheep and an abundance of game in the sprawling woodland; all of which are at the kitchen’s disposal. We take a holistic approach to animal husbandry, growing and cooking - valuing the importance of their connection and the stories they tell.
Above all else, the food at Malverleys will be a reflection of our surroundings. Inspired by the country cooking of Britain, France and Italy, menus will change daily, written in the garden based on what’s growing on the farm. This will be supplemented by local friends and growers where necessary, always holding quality and flavour in the forefront of our minds.
The kitchen will be led by Hugo Harrison - a cook who, for the last seven years, has assisted Jamie Oliver across all food projects, book and television development and personal cooking. Hugo has staged in kitchens from California to Cornwall (The River Cafe, Coombeshead Farm, Chez Panisse), always driven to learn more about how we grow, cook and communicate the food we eat.
Maximum 48 hours/week, with Monday/Tuesdays off. A simple breakfast and lunch served Wednesday to Sunday. Dinner service Friday and Saturday only.
-
Business Opportunity at Castlecomer Discovery Park, Castlecomer, Co. Kilkenny- Castlecomer Discovery Park is a world class adventure park and craft centre located just 16 kms outside of Kilkenny City. In 2021 the park attracted 155,000 visitors. We are currently looking for creative individuals/partnerships to operate the on site cafe. We are looking for a passionate operator that can create a destination food venue with the business acumen to operate a year round business.
This is an exciting opportunity for an existing business operator or for a food professional looking to start something in a unique and stunning location.
Contact Errol Delaney by email on erroldelaney@eircom.net or
Phone 0872626488 -
We are looking for charismatic, highly organised and experienced chefs of all levels to join a small team that is launching a new Restaurant & Wine Bar in Battersea.
Required; Senior Sous, Sous, Chef de Partie, Commis
About Spook /Archway Wine Bar
Spook are a bespoke catering company, founded by Emily Few Brown, producing the best events with the best people. We have recently decided to venture out into new territory and open Archway.
Archway is a neighbourhood wine bar and restaurant in the heart of Battersea situated under an old railway arch opening in February 2023. Our head chef, previously from the River Cafe serves a small, frequently changing menu celebrating the best ingredients available to us, delivering a unique connection between land and our table. Our small wine list is regularly changing and has been chosen by us with a mix of high quality, interesting wines.
Archway has a key focus on sustainability, with growing and foraging at the heart of it. Everything we do focuses on produce, people and the planet.
Our Values
- Our kitchen is a collaborative space where people can offer their ideas and inspiration towards a menu that will often change, update and grow.
- With a female founder and a female Head Chef we place great emphasis on equality and running a fair and open kitchen.
- Our kitchen will be a nurturing environment allowing our chefs to constantly learn and develop their skills; whether this includes visits to suppliers to learn about produce; flexible rotas to encourage a healthy work-life balance; or discounted prices for our staff.
- Sustainability and the environment are key. Our supply chain is sustainable and we take steps to reduce our carbon footprint at every opportunity. We have begun our journey to becoming B Corp certified.
-
About us: "Zara's Kitchen is a thriving West London catering company, founded by Head Chef Zara White in 2018.
Seasonality, sustainability and creativity are the pillars from which we strive to deliver not only exceptional looking and tasting food, but the whole experience that comes with it.
We believe your connection with food is very much entwined with how it makes you look and feel. Our ethos is that fun and delicious food doesn’t need to be at the expense of your health, so no corners are cut with the preparation or sourcing of our quality ingredients".
We are looking for an enthusiastic sous-chef to join our team and work from our beautiful, bright kitchen on Ladbroke Grove, West London. Whilst essential skills are required (ie. the Ballymaloe certificate course is perfect), lots of industry experience is not essential - we would be excited to bring someone on who is looking to gain experience and learn about the catering industry.
We:
- Provide daily catering for production shoots and filmings,
- Design, plan and cater for events from small dinner parties to large scale parties.
- Work with art galleries, fashion houses and beauty brands to deliver conceptual catering and themed events
- Work with corporate companies for conferences and corporate events across all sectors.
- Provide daily/weekly meals to nutrtion specific clients.
- Host in-house sustainable supperclubs & cooking classes.
- Work with Charities in and around London.
No two days are the same, the general hours are 8.30am-5pm except for events (max 2 p.week unless wanting overtime pay) and there is alot of room for growth. Salary dependant on experience and application!
-
A seasonal / part-time vacancy exists for an experienced chef/cook at Ballyvolane House, Co. Cork
The position is available from April-September.
Ballyvolane House is a small independent luxury country house/boutique hotel. A 4-course seasonal set dinner menu is served to guests each night. Ballyvolane also specializes in small intimate weddings, house parties and corporate retreats. Our menus incorporate our walled garden vegetables & ingredients that are sourced from locally.
Responsibilities include: food preparation & cooking - baking - HACCP- ordering/stock control - food cost control - staff lunches - managing staff. -
Breakfast Chef
We are looking for someone who loves cooking with the best ingredients we can source, is able to work independently during service & has pride in what they produce.
Candidates should ideally have 2 years relevant experience, basic HACCP & have fluent English.
Working hours are from 7am until 4pm & includes both Breakfast Service, Light Lunch and assist chefs where necessary.
If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com
-
We are hiring!
Part Time Experienced Chef
We make everything in our kitchen.
- Brown breads, Scones and Sweets
- Also We serve light lunches, soup, savoury tart and sandwiches
Day Time Job! Fantastic Environment with an excellent team
Be Flexible weekday/weekends
Please apply with your CV in person or email to Tara
-
Job Description
- You should be passionate about baking and be inspired to create masterpieces that go beyond our guests expectations, to work alongside a team of chefs in our busy wedding venue.
- You will be encouraged to be as innovative and creative as possible and bring new and unique ideas to our menus.
- Creating pastries, baked goods, and desserts, by following a set recipe.
- Developing new recipes for seasonal menus in consultation with the Head Chef.
- To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.
- Decorating pastries and desserts to ensure a beautiful and tasteful presentation.Attention to detail is very important.
- Coordinate with our gardener who produces all the vegetables, fruits and ornamentals.
- Manage food stocks and stock taking.
- Ensure all statutory hygiene and HACCP requirements are diligently followed
- Liaise with the management and FOH team regarding dietary requirements, special requests, VIP’s etc.
- Liaise with Wedding and Event Manager and Coordinator to ensure menu requirements are determined and actioned.
- Manage kitchen stock taking and inventory supervision, including rotation of stock. Management of waste is essential. Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
- Frequently review and taste finished products for quality and presentation
- Ensure the waitstaff team are fully briefed on each dish, its ingredients and how to describe to guests
- Operate under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Must be reliable, professional and work in a fast and efficient manner.
- Awareness of our brand values and advocacy
- Work as part of a team. Supervising and training staff members, when needed
-
A pastry chef and two chef de parties are required in fishy fishy seafood restaurant in the heart of Kinsale.
Immediate start,full time position, we are open all year around, the job entails 40hrs, five days per week. It includes a share of tips divided equally to all employees in the business.
We are looking for a hard working and reliable person who shows passion in their work and enjoys a busy atmosphere.We pride ourselves in sourcing local produce and presenting it in a creative and natural fashion.
-
Job Description
- You should be passionate about baking and be inspired to create masterpieces that go beyond our guests expectations, to work alongside a team of chefs in our busy wedding venue.
- You will be encouraged to be as innovative and creative as possible and bring new and unique ideas to our menus.
- Creating pastries, baked goods, and desserts, by following a set recipe.
- Developing new recipes for seasonal menus in consultation with the Head Chef.
- To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.
- Decorating pastries and desserts to ensure a beautiful and tasteful presentation.Attention to detail is very important.
- Coordinate with our gardener who produces all the vegetables, fruits and ornamentals.
- Manage food stocks and stock taking.
- Ensure all statutory hygiene and HACCP requirements are diligently followed
- Liaise with the management and FOH team regarding dietary requirements, special requests, VIP’s etc.
- Liaise with Wedding and Event Manager and Coordinator to ensure menu requirements are determined and actioned.
- Manage kitchen stock taking and inventory supervision, including rotation of stock. Management of waste is essential. Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
- Frequently review and taste finished products for quality and presentation
- Ensure the waitstaff team are fully briefed on each dish, its ingredients and how to describe to guests
- Operate under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Must be reliable, professional and work in a fast and efficient manner.
- Awareness of our brand values and advocacy
- Work as part of a team. Supervising and training staff members, when needed
-
- Work alongside a team of chefs in our busy wedding venue catering for up to 180 guests
- Participating in the preparation and cooking of all food required for weddings, breakfast, group meals and BBQ’s over a wood fire.
- You will have access to our walled garden and will coordinate with our gardener to grow all the vegetables and fruits organically.
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Ensure all statutory hygiene requirements are diligently followed
- Ensure proper receiving and food storage standards in the kitchen, checking dates, quantities and quality of products
- Ensure kitchen stock taking and inventory supervision, including rotation of stock. Ensuring that the stores are kept controlled, secured and rated correctly
- Frequently review and taste finished products for quality and presentation
- Able to work a flexible schedule including weekends.
- Operates under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Awareness of our brand values and advocacy
-
We are hiring!
Part Time Experienced Chef
We make everything in our kitchen.
- Brown breads, Scones and Sweets
- Also We serve light lunches, soup, savoury tart and sandwiches
Day Time Job! Fantastic Environment with an excellent team
Be Flexible weekday/weekends
Please apply with your CV in person or email to Tara
-
Looking for a HEAD CHEF to work on a luxury hotel barge cruising the Canal du Midi.
- Position begins April 25 through to October 30.
- Candidate would be in sole charge of kitchen & menus.
- Should have a strong repertoire in French/Mediterranean cuisine.
Duties will include:
- planning, shopping & preparing 3-4 course lunches
- and 4-5 course dinners for 10 passengers and 5 crew.
Presentation should be to an extremely high standard, applicant should have excellent technical knowledge and ability to adapt menus as necessary. Pay is competitive, fully declared as a French contract, or able to take an Invoice from an AutoEntrpreneur.
Includes full room & board and tips.
-
Private Chef for, initally, a seasonal appointment (mid April until mid October). The main point of employment will be at Rahanna House in Ardee, Co Louth, Ireland but it is likely that there will also be relatively short periods in Monaco and northern Sardinia.
We are seeking an experienced chef, preferably with seasonal experience, catering for between 2 and 15 people (family, friends and business contacts)with perhaps one or two larger events. Whilst Irish/British food is key we also require a high level of awareness and experience in preparing organic vegetarian dishes (with a vegetarian option for all meals). A number of guests will be Italian. Sourcing and shopping all produce locally, the Chef will be responsible for all food preparation.
Accomodation is available at Rahanna House for the right candidate, if necessary.
-
Private Chef for, initally, a seasonal appointment (mid April until mid October). The main point of employment will be at Rahanna House in Ardee, Co Louth, Ireland but it is likely that there will also be relatively short periods in Monaco and northern Sardinia.
We are seeking an experienced chef, preferably with seasonal experience, catering for between 2 and 15 people (family, friends and business contacts)with perhaps one or two larger events. Whilst Irish/British food is key we also require a high level of awareness and experience in preparing organic vegetarian dishes (with a vegetarian option for all meals). A number of guests will be Italian. Sourcing and shopping all produce locally, the Chef will be responsible for all food preparation.
Accomodation is available at Rahanna House for the right candidate, if necessary.
-
- Work alongside a team of chefs in our busy wedding venue catering for up to 180 guests
- Participating in the preparation and cooking of all food required for weddings, breakfast, group meals and BBQ’s over a wood fire.
- You will have access to our walled garden and will coordinate with our gardener to grow all the vegetables and fruits organically.
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Ensure all statutory hygiene requirements are diligently followed
- Ensure proper receiving and food storage standards in the kitchen, checking dates, quantities and quality of products
- Ensure kitchen stock taking and inventory supervision, including rotation of stock. Ensuring that the stores are kept controlled, secured and rated correctly
- Frequently review and taste finished products for quality and presentation
- Able to work a flexible schedule including weekends.
- Operates under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Awareness of our brand values and advocacy
-
A seasonal / part-time vacancy exists for an experienced chef/cook at Ballyvolane House, Co. Cork
The position is available from April-September.
Ballyvolane House is a small independent luxury country house/boutique hotel. A 4-course seasonal set dinner menu is served to guests each night. Ballyvolane also specializes in small intimate weddings, house parties and corporate retreats. Our menus incorporate our walled garden vegetables & ingredients that are sourced from locally.
Responsibilities include: food preparation & cooking - baking - HACCP- ordering/stock control - food cost control - staff lunches - managing staff. -
Breakfast Chef
We are looking for someone who loves cooking with the best ingredients we can source, is able to work independently during service & has pride in what they produce.
Candidates should ideally have 2 years relevant experience, basic HACCP & have fluent English.
Working hours are from 7am until 4pm & includes both Breakfast Service, Light Lunch and assist chefs where necessary.
If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com
-
Job Description
- You should be passionate about baking and be inspired to create masterpieces that go beyond our guests expectations, to work alongside a team of chefs in our busy wedding venue.
- You will be encouraged to be as innovative and creative as possible and bring new and unique ideas to our menus.
- Creating pastries, baked goods, and desserts, by following a set recipe.
- Developing new recipes for seasonal menus in consultation with the Head Chef.
- To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.
- Decorating pastries and desserts to ensure a beautiful and tasteful presentation.Attention to detail is very important.
- Coordinate with our gardener who produces all the vegetables, fruits and ornamentals.
- Manage food stocks and stock taking.
- Ensure all statutory hygiene and HACCP requirements are diligently followed
- Liaise with the management and FOH team regarding dietary requirements, special requests, VIP’s etc.
- Liaise with Wedding and Event Manager and Coordinator to ensure menu requirements are determined and actioned.
- Manage kitchen stock taking and inventory supervision, including rotation of stock. Management of waste is essential. Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
- Frequently review and taste finished products for quality and presentation
- Ensure the waitstaff team are fully briefed on each dish, its ingredients and how to describe to guests
- Operate under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Must be reliable, professional and work in a fast and efficient manner.
- Awareness of our brand values and advocacy
- Work as part of a team. Supervising and training staff members, when needed
-
- Work alongside a team of chefs in our busy wedding venue catering for up to 180 guests
- Participating in the preparation and cooking of all food required for weddings, breakfast, group meals and BBQ’s over a wood fire.
- You will have access to our walled garden and will coordinate with our gardener to grow all the vegetables and fruits organically.
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Ensure all statutory hygiene requirements are diligently followed
- Ensure proper receiving and food storage standards in the kitchen, checking dates, quantities and quality of products
- Ensure kitchen stock taking and inventory supervision, including rotation of stock. Ensuring that the stores are kept controlled, secured and rated correctly
- Frequently review and taste finished products for quality and presentation
- Able to work a flexible schedule including weekends.
- Operates under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Awareness of our brand values and advocacy
-
Looking for a HEAD CHEF to work on a luxury hotel barge cruising the Canal du Midi.
- Position begins April 25 through to October 30.
- Candidate would be in sole charge of kitchen & menus.
- Should have a strong repertoire in French/Mediterranean cuisine.
Duties will include:
- planning, shopping & preparing 3-4 course lunches
- and 4-5 course dinners for 10 passengers and 5 crew.
Presentation should be to an extremely high standard, applicant should have excellent technical knowledge and ability to adapt menus as necessary. Pay is competitive, fully declared as a French contract, or able to take an Invoice from an AutoEntrpreneur.
Includes full room & board and tips.
-
A pastry chef and two chef de parties are required in fishy fishy seafood restaurant in the heart of Kinsale.
Immediate start,full time position, we are open all year around, the job entails 40hrs, five days per week. It includes a share of tips divided equally to all employees in the business.
We are looking for a hard working and reliable person who shows passion in their work and enjoys a busy atmosphere.We pride ourselves in sourcing local produce and presenting it in a creative and natural fashion.
-
About us: "Zara's Kitchen is a thriving West London catering company, founded by Head Chef Zara White in 2018.
Seasonality, sustainability and creativity are the pillars from which we strive to deliver not only exceptional looking and tasting food, but the whole experience that comes with it.
We believe your connection with food is very much entwined with how it makes you look and feel. Our ethos is that fun and delicious food doesn’t need to be at the expense of your health, so no corners are cut with the preparation or sourcing of our quality ingredients".
We are looking for an enthusiastic sous-chef to join our team and work from our beautiful, bright kitchen on Ladbroke Grove, West London. Whilst essential skills are required (ie. the Ballymaloe certificate course is perfect), lots of industry experience is not essential - we would be excited to bring someone on who is looking to gain experience and learn about the catering industry.
We:
- Provide daily catering for production shoots and filmings,
- Design, plan and cater for events from small dinner parties to large scale parties.
- Work with art galleries, fashion houses and beauty brands to deliver conceptual catering and themed events
- Work with corporate companies for conferences and corporate events across all sectors.
- Provide daily/weekly meals to nutrtion specific clients.
- Host in-house sustainable supperclubs & cooking classes.
- Work with Charities in and around London.
No two days are the same, the general hours are 8.30am-5pm except for events (max 2 p.week unless wanting overtime pay) and there is alot of room for growth. Salary dependant on experience and application!
-
A seasonal / part-time vacancy exists for an experienced chef/cook at Ballyvolane House, Co. Cork
The position is available from April-September.
Ballyvolane House is a small independent luxury country house/boutique hotel. A 4-course seasonal set dinner menu is served to guests each night. Ballyvolane also specializes in small intimate weddings, house parties and corporate retreats. Our menus incorporate our walled garden vegetables & ingredients that are sourced from locally.
Responsibilities include: food preparation & cooking - baking - HACCP- ordering/stock control - food cost control - staff lunches - managing staff. -
A seasonal / part-time vacancy exists for an experienced chef/cook at Ballyvolane House, Co. Cork
The position is available from April-September.
Ballyvolane House is a small independent luxury country house/boutique hotel. A 4-course seasonal set dinner menu is served to guests each night. Ballyvolane also specializes in small intimate weddings, house parties and corporate retreats. Our menus incorporate our walled garden vegetables & ingredients that are sourced from locally.
Responsibilities include: food preparation & cooking - baking - HACCP- ordering/stock control - food cost control - staff lunches - managing staff. -
Lost & Found is a thriving duo of cafés situated on the North Coast of Ireland, with locations in Coleraine & Portstewart. We are committed to serving coffee from farms all across the world, ensuring that we honour the farmers by brewing the coffee in the best way possible. This is generally a relaxed, but hard-working environment, and we believe that a healthy mix is essential. We put Community, Craft & Care into everything we do and believe it is important that everyone who works with us is passionate about these values.
Are you a passionate foodie, who loves simple but well-executed dishes? Are you someone who isn’t afraid to get stuck in every aspect of the business? Do you enjoy interacting not only with your fellow team members but also those who are enjoying your food? Do you have a keen eye for details, and not afraid to receive criticism in order to better your craft? And most importantly, do you have a can-do attitude, with a positive attitude, a willingness to learn, and of course…a bit of craic?
Then we can’t wait to hear from you!
What’s in it for you?
- Sociable working times with day shifts, and no late evenings
- A competitive salary at £23-24K per annum based on experience
- Opportunity to express your creative flair through weekly menu specials
- Opportunity to expand your skillset
- Paid staff events
- Free meals whilst on shift
- Free drinks whilst on shift
What we expect in return
At Lost & Found we hold high but fair expectations of all of our staff, and we want to clearly communicate this from the start. The successful candidate will be expected to;
- Have a teamwork attitude, working alongside other cooks, floor staff, managers
- Commit xx amount of hours per week
- Maintain current Environmental Health, and Health & Safety standards using in-place systems
- Grow and develop your kitchen team, building a healthy and thriving food culture
- Grow and develop the food offering across all sites
- Maintain open communication with the General Manager and Senior Leadership Team
- Be a self-motivated individual, who isn’t afraid to take the initiative
- Have a passion for all things food and beverage related
- Integrate with all normal aspects of service - including running food, end-of-service clean down
- Order and control stock levels
- Be committed to not just cooking, but also tasting and developing their flavour palette
- Availability to work weekends
What we aren’t seeking
Lost & Found isn’t a traditional restaurant chef role, and in the interest of transparency, these are some qualities that won’t work within the business.
- A rockstar attitude
- An unhealthy approach to communication within their team and to the General Manager
- An individual who is singularly focused - this role involves more than cooking and leaving
- An individual who is unable to hear and apply constructive criticisms
- An individual who is unable to hear and apply praise
- An individual who is only focused on their own interests, disregarding the rest of the team.
- A lone ranger - we are a team-focused organisation
-
We are looking for a young energetic chef to help in the start up of a new deli in our restaurant.
The deli will be attached to the restaurant in a stand alone premises.
The individual must work on their own initiative and be prepared to get the deli up and running
Preparing salads lasagnes etc for sale
I have an off licence next to the island gate restaurant and it’s fully kitted out with fridges
We are hoping to get someone who would take on the job of getting it up and running
I’m happy to discuss a joint venture with someone who would treat it as their project
They can do the cooking and prep in the island gate kitchen and display it in the deli
We have a new Cycleway and pedestrian walking outside my door now and all the new Dunkettle slip roads are passing my door
The island gate traffic has quadrupled in the last few weeks and I believe a deli / coffee / off licence will do very well because of the volume of traffic
The person I’m looking for must work on their own initiative to get the shop busy
-
Business Opportunity at Castlecomer Discovery Park, Castlecomer, Co. Kilkenny- Castlecomer Discovery Park is a world class adventure park and craft centre located just 16 kms outside of Kilkenny City. In 2021 the park attracted 155,000 visitors. We are currently looking for creative individuals/partnerships to operate the on site cafe. We are looking for a passionate operator that can create a destination food venue with the business acumen to operate a year round business.
This is an exciting opportunity for an existing business operator or for a food professional looking to start something in a unique and stunning location.
Contact Errol Delaney by email on erroldelaney@eircom.net or
Phone 0872626488 -
A confident and adaptable cook who can make delicious food utilising island provisions. The role involves shopping for the house (food and beverage) laying the table for family suppers for 4 or dinner parties (flowers and any other decorative table laying), preparation and cooking of meals, serving and clear up. Often we may go out for lunch or supper otherwise we like to eat simple, wholesome and delicious food.
The right candidate will be good natured, polite, discreet, resourceful, calm and a reliable person with good planning skills and plenty of common sense. We are looking for someone who can anticipate for the day ahead and cater for simple family meals but also for dinners with friends and enjoy setting the scene to welcome guests and slot in discreetly to allow us privacy to enjoy our vacation .
If this is of interest do provide us with a brief introduction about yourself, any relevant info and short CV if applicable. We look forward to hearing from you.Flights provided from UK to Bahamas and you will have your own bedroom and ensuite bathroom. The house is situated with direct beach access.
-
Cook Wanted for Six Months in Donegal
We live in Rossnowlagh, Donegal on an organic farm & are passionate about organic food & cooking. You’ll live with us in your own beautiful studio apartment beside our home starting in March/April 2023. You’ll cook for a family of four, five days a week.
Type of person we’re looking for: Organised & Diligent; Passion for organic food; Enjoys the outdoors.
Working Hours: 40 hours a week
Pay: €650 a week; Rent & associated bills are included
A little about Rossnowlagh and Donegal: “Donegal named coolest place on the planet by National Geographic” reported The Guardian newspaper in recent years. County Donegal is in the far northwest of Ireland. It’s a stunningly beautiful county with epic cliffs, beautiful beaches and some of the best hiking trails in Europe.
The Observer Magazine voted one of Donegal’s beaches, Portsalon, the “second most beautiful beach in the world”. In 2022, Donegal Airport was voted the most scenic airport in the world for the third year running. If you like the outdoors, Donegal is a special place.
Rossnowlagh is where we live in Donegal. It’s particularly famous for its three-kilometre beach, just 500 metres from our home. The Telegraph newspaper says that “the great rolling breakers of Rossnowlagh make this terrific beach one of the great surfing destinations of the world”. Across the bay, from our home, you can see the tallest sea cliffs in Europe, Sliabh Liag. At over three times the height of the cliffs of Moher, they are breathtaking to visit.
A little about our home and farm: We live in an old country home built in the 1850s but recently renovated. Close by we have an organic farm with cows, hens, geese and pigs. We also grow organic vegetables. We’ve recently started rebuilding more than a kilometre of old dry stone walls and an old farm cottage.
Beside our home is an old coach house converted into a beautiful studio apartment. It’s got everything you could want, including a wood-burning stove, shower and bath, dishwasher, underfloor heating, coffee machine, tv and wifi. We also have a poly-tunnel close by which will soon be filled with tomatoes, cucumbers and lots more.
About half a kilometre from our home is a fantastic bakery & cafe. They bake all their own cakes and much more. There are also two restaurants and pubs, a shop, and a hotel right on the beach. Everything is within walking distance, but we also have electric bikes and a car for longer trips.
A little about our family: We’re currently three, soon to be four. Our first child is six and attends school close by. He loves lego, swimming, surfing and rambling outdoors. We’ve two small dogs and a farm cat. We work from home, though travel abroad occasionally. We love to cook for friends. One of us has completed a three-month course at Ballymaloe Cookery School. Your duties will include cooking, keeping the kitchen spotless & organised, and helping maintain our vegetable garden and polytunnel.
Please send a cover email and CV to Rossnowlagh@proton.com
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Private Chef for, initally, a seasonal appointment (mid April until mid October). The main point of employment will be at Rahanna House in Ardee, Co Louth, Ireland but it is likely that there will also be relatively short periods in Monaco and northern Sardinia.
We are seeking an experienced chef, preferably with seasonal experience, catering for between 2 and 15 people (family, friends and business contacts)with perhaps one or two larger events. Whilst Irish/British food is key we also require a high level of awareness and experience in preparing organic vegetarian dishes (with a vegetarian option for all meals). A number of guests will be Italian. Sourcing and shopping all produce locally, the Chef will be responsible for all food preparation.
Accomodation is available at Rahanna House for the right candidate, if necessary.
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Private Chef for, initally, a seasonal appointment (mid April until mid October). The main point of employment will be at Rahanna House in Ardee, Co Louth, Ireland but it is likely that there will also be relatively short periods in Monaco and northern Sardinia.
We are seeking an experienced chef, preferably with seasonal experience, catering for between 2 and 15 people (family, friends and business contacts)with perhaps one or two larger events. Whilst Irish/British food is key we also require a high level of awareness and experience in preparing organic vegetarian dishes (with a vegetarian option for all meals). A number of guests will be Italian. Sourcing and shopping all produce locally, the Chef will be responsible for all food preparation.
Accomodation is available at Rahanna House for the right candidate, if necessary.
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We are looking for an enthusiastic, confident cook during the above period in a beautiful property in the Swedish Archipelago, only 30 minutes drive from Stockholm.
- • Someone who can take control of the kitchen.
- • Grocery shopping.
- • Meal prep for hearty lunch and lighter supper.
- • Setting the table.
- • Dishes.
- • Cleaning of table and kitchen.
Must be responsible and a good swimmer (for own safety).
Must be independent.
The cook would have access to a car. We have rented the property from 22 July - 5 August 2023. We want to give our grandchildren the Swedish experience. We will be 6-8 adults and 4 children at any one time. Will you join us?
- • You would have a small cottage on the property to yourself with basic Swedish standard.
- • Attractive remuneration.
It would be great if you could meet my husband Brian and I in Stockholm on the 20th or 21st JULY, as you wish, so that you can see something of Stockholm and so that you can help us stock up with groceries. We can also order in for delivery but it would be good for us to do a recce before everyone else arrives on the 22nd July.
If you want to see a bit of Stockholm you would need to arrive on the 20th July, as early as possible.
We would put you up in a high standard hotel in the centre of Stockholm (where we will also be staying) for those few nights. It is a great location! Please contact Nicola at hknicola@gmail.com
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We are looking for an enthusiastic, confident cook during the above period in a beautiful property in the Swedish Archipelago, only 30 minutes drive from Stockholm.
- • Someone who can take control of the kitchen.
- • Grocery shopping.
- • Meal prep for hearty lunch and lighter supper.
- • Setting the table.
- • Dishes.
- • Cleaning of table and kitchen.
Must be responsible and a good swimmer (for own safety).
Must be independent.
The cook would have access to a car. We have rented the property from 22 July - 5 August 2023. We want to give our grandchildren the Swedish experience. We will be 6-8 adults and 4 children at any one time. Will you join us?
- • You would have a small cottage on the property to yourself with basic Swedish standard.
- • Attractive remuneration.
It would be great if you could meet my husband Brian and I in Stockholm on the 20th or 21st JULY, as you wish, so that you can see something of Stockholm and so that you can help us stock up with groceries. We can also order in for delivery but it would be good for us to do a recce before everyone else arrives on the 22nd July.
If you want to see a bit of Stockholm you would need to arrive on the 20th July, as early as possible.
We would put you up in a high standard hotel in the centre of Stockholm (where we will also be staying) for those few nights. It is a great location! Please contact Nicola at hknicola@gmail.com
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Breakfast Chef
We are looking for someone who loves cooking with the best ingredients we can source, is able to work independently during service & has pride in what they produce.
Candidates should ideally have 2 years relevant experience, basic HACCP & have fluent English.
Working hours are from 7am until 4pm & includes both Breakfast Service, Light Lunch and assist chefs where necessary.
If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com
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Malverleys Farm and Dining joins the existing Malverleys Gardens set in the beautiful hamlet of East End on the edge of the Wessex Downs.
The new restaurant is set on a farm with a generous market garden, a herd of Ruby Red Devon cattle, Saddleback pigs, Welsh Improved sheep and an abundance of game in the sprawling woodland; all of which are at the kitchen’s disposal. We take a holistic approach to animal husbandry, growing and cooking - valuing the importance of their connection and the stories they tell.
Above all else, the food at Malverleys will be a reflection of our surroundings. Inspired by the country cooking of Britain, France and Italy, menus will change daily, written in the garden based on what’s growing on the farm. This will be supplemented by local friends and growers where necessary, always holding quality and flavour in the forefront of our minds.
The kitchen will be led by Hugo Harrison - a cook who, for the last seven years, has assisted Jamie Oliver across all food projects, book and television development and personal cooking. Hugo has staged in kitchens from California to Cornwall (The River Cafe, Coombeshead Farm, Chez Panisse), always driven to learn more about how we grow, cook and communicate the food we eat.
Maximum 48 hours/week, with Monday/Tuesdays off. A simple breakfast and lunch served Wednesday to Sunday. Dinner service Friday and Saturday only.
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Job Description
- You should be passionate about baking and be inspired to create masterpieces that go beyond our guests expectations, to work alongside a team of chefs in our busy wedding venue.
- You will be encouraged to be as innovative and creative as possible and bring new and unique ideas to our menus.
- Creating pastries, baked goods, and desserts, by following a set recipe.
- Developing new recipes for seasonal menus in consultation with the Head Chef.
- To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.
- Decorating pastries and desserts to ensure a beautiful and tasteful presentation.Attention to detail is very important.
- Coordinate with our gardener who produces all the vegetables, fruits and ornamentals.
- Manage food stocks and stock taking.
- Ensure all statutory hygiene and HACCP requirements are diligently followed
- Liaise with the management and FOH team regarding dietary requirements, special requests, VIP’s etc.
- Liaise with Wedding and Event Manager and Coordinator to ensure menu requirements are determined and actioned.
- Manage kitchen stock taking and inventory supervision, including rotation of stock. Management of waste is essential. Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
- Frequently review and taste finished products for quality and presentation
- Ensure the waitstaff team are fully briefed on each dish, its ingredients and how to describe to guests
- Operate under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Must be reliable, professional and work in a fast and efficient manner.
- Awareness of our brand values and advocacy
- Work as part of a team. Supervising and training staff members, when needed
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- Work alongside a team of chefs in our busy wedding venue catering for up to 180 guests
- Participating in the preparation and cooking of all food required for weddings, breakfast, group meals and BBQ’s over a wood fire.
- You will have access to our walled garden and will coordinate with our gardener to grow all the vegetables and fruits organically.
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Ensure all statutory hygiene requirements are diligently followed
- Ensure proper receiving and food storage standards in the kitchen, checking dates, quantities and quality of products
- Ensure kitchen stock taking and inventory supervision, including rotation of stock. Ensuring that the stores are kept controlled, secured and rated correctly
- Frequently review and taste finished products for quality and presentation
- Able to work a flexible schedule including weekends.
- Operates under lean management principles and constantly on the lookout for creative and new ideas to add value to our service.
- Awareness of our brand values and advocacy
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A pastry chef and two chef de parties are required in fishy fishy seafood restaurant in the heart of Kinsale.
Immediate start,full time position, we are open all year around, the job entails 40hrs, five days per week. It includes a share of tips divided equally to all employees in the business.
We are looking for a hard working and reliable person who shows passion in their work and enjoys a busy atmosphere.We pride ourselves in sourcing local produce and presenting it in a creative and natural fashion.
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A pastry chef and two chef de parties are required in fishy fishy seafood restaurant in the heart of Kinsale.
Immediate start,full time position, we are open all year around, the job entails 40hrs, five days per week. It includes a share of tips divided equally to all employees in the business.
We are looking for a hard working and reliable person who shows passion in their work and enjoys a busy atmosphere.We pride ourselves in sourcing local produce and presenting it in a creative and natural fashion.
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