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Catering & Hospitality

Our busy catering and hospitality division is a specialist source of part-time, full-time, ad hoc and permanent staff. This highly dynamic job sector requires a dedicated approach to recruitment in order to cover event critical positions sometimes at very short notice. Register now and benefit from our constant facebook activity. For more permanent requirements this division also places front of house staff including everything from reception to management positions as well as kitchen and waiting staff.

20 matching jobs found

Recruitment Consultant

Paterson Recruitment has been established since 1972 and due to the increased success as Oxford's leading catering agency we are now looking to expand and grow our catering division Working alongside our team of 2 consultants and working with Oxfordshire's...

  • Oxford, Oxfordshire
  • Negotiable
  • Permanent
  • Reference: PAT1702540
  • Closing Date: 15/12/2017

Head Chef

Head chef Our client are all about creating an exciting & fun BBQ experience customers crave, with the real flavours and the famous hospitality of the Southern States. Our specially imported smokers ensure 'low 'n' slow' deliciousness, in our friendly and fast-paced smokehouse restaurant. We have a proper kitchen where nothing is frozen and there is not a microwave in the building! We are passionate about our food and encourage all of the team to be involved with the menu. We are at present looking for a Pit Boss to run our clients kitchen. We are ideally looking for candidates who: * Previous sous chef or head chef experience * Ideally have 1-2 years' experience in a high volume restaurant * Have a love for great food & exceptional service - with a desire to progress, learn and work hard * Experience in stock control, planning and organisation * Is committed to the role & the business * Thrives on being part of a first class kitchen with exceptional standards of operations, cleanliness, safety, service & teamwork * Has the ability to prioritise different tasks and requests coupled with proven organization skills * Is flexible to work on rota basis * Is passionate about customer service and ready to work in a fast paced, dynamic restaurant Aspiring Pit Bosses will have: * A simple, straight-forward 'can do' approach & attitude * A passion for producing the best * The willingness to push boundaries & to learn * The ability to work in a team work, be self-organised and have a drive to produce the best In return we offer the successful candidates: * An environment that will enable your career to develop quickly as we grow * Excellent 5 week training programme to hone your skills when you join our team * Staff food and discounts * Bonus scheme and incentives You will be expected to work weekends and evenings. Paying £26,000-£29,000 depending on experience. Please apply with your CV and we will be in contact.

  • Windsor, Berkshire
  • Negotiable
  • Permanent
  • Reference: PAT1702492
  • Closing Date: 29/11/2017

Assistant manager

Assistant Manager Windsor Looking for a new and exciting challenge? Our client are all about creating an exciting & fun BBQ experience customers crave, with the real flavours and the famous hospitality of the Southern States. With a passion for Real American BBQ, it is our quest to bring the genuine flavours of the Southern States to the UK. We take British meats and cook them the true American way which means our BBQ pit masters work around the clock to ensure the 'cue we serve when our doors open is the best you will find. We are ideally looking for candidates who: * Has 1-2 years' experience in working in a high volume restaurant as an assistant manager * Has the ability to manage and motivate a team * Experience in training and developing staff * Is passionate about customer service and ready to work in a fast-paced, dynamic restaurant * Has a love for great food & exceptional service - with a desire to progress, learn and work hard * Thrives on being part of a first class team with exceptional standards of operations, cleanliness, safety, service & teamwork * Looking to progress to a great General Manager Aspiring Assistant Managers will have: * A simple, straight-forward 'can do' approach & attitude * A passion for being the best * The willingness to push boundaries & to learn * The ability to work in a team, be self-organised and have a drive to produce the best In return we offer the successful candidates: * An environment that will enable your career to develop as we grow * Bonus incentives for targets reached * Excellent training programme to hone your skills * 30 days holiday * Staff food and discount You will be expected to work weekends and evenings. Paying £19,000-£23,000 depending on experience. Please apply with your cv and we will be in contact.

  • Windsor, Berkshire
  • Negotiable
  • Permanent
  • Reference: PAT1702491
  • Closing Date: 29/11/2017

Kitchen Porter

Are you looking to develop a career within the Catering/Hospitality sector? Our Client who is based within a rural environment overlooking Oxfordshire is looking for a full time Kitchen Porter to work in a busy kitchen. You would be a key part of the kitchen team and would be involved in cleaning, washing up and some Basic kitchen jobs Position is full time with long hours on a rota You would have Monday and Tuesday off MUST BE ABLE TO DRIVE DUE TO THE LOACTION

  • Aylesbury, Buckinghamshire
  • £8.00 to £9.00 per Hour
  • Permanent
  • Reference: PAT1702486
  • Closing Date: 27/11/2017

Pastry Chef

Job Title Pastry chef Reporting To Head Chef The Hotel's Chefs are responsible for implementing all aspects of food policy in the Hotel's AA Rosette restaurant. A daily and ongoing communication with the Head Chef / Sous chef will ensure that The Pastry Chef has a clear idea of his/her four main areas of responsibility, and his/her achievements in these areas. These discussion will also give The Pastry Chef the opportunity for feedback, and to discuss future development ideas. The five main areas of responsibility, and the most direct ways of assessing achievements are:- 1 Food Under the direction of the Head Chef the Pastry Chef should: (a) Know that all food served at the Hotel is of the highest possible standard. (b) In conjunction with the Head Chef, select, cost and price monthly seasonal menus, and menus for special events as directed. (c) Take full responsibility for the preparation and serving of these menus on your designated section. This would involve concentrating on home production of foods, the control of portions and minimisation of waste, and achieving the gross profit percentage set by the General Manager. (d) Purchase food and materials from approved suppliers ensuring their quality at all times. All ordering is done through the Head Chef/Sous chef. You are expected to control ordering for your section. (e) Assist the Head Chef with the monthly food stocktake. (f) Prepare desserts & cakes for the Dairy events when applicable Assessments can be made from feedback: from the Head Chef & General Manager, from achievement of financial targets (profit margin, spend per head, etc.), and by judging customer satisfaction. 1 Staff/Personnel Assist the Head Chef to recruit, train, and motivate all kitchen staff creating a work environment that fosters individual commitment, enthusiasm and confidence. By example encouraging team work and collaborative action whilst emphasising the importance of individual responsibility and accountability. 1 Hygiene The Pastry Chef should lead by example in "cleaning as you go". All parts of the kitchens must be systematically cleaned, according to the schedule, and all aspects of hygiene regulations must be complied with at all times. Head Chef and EHO reports will enable assessment. 1 Equipment/Maintenance The Pastry Chef should oversee the use and maintenance of all equipment, notifying the Head Chef of all breakages and equipment failures. Staff should be trained in the use of equipment, especially potentially dangerous equipment, and shown how to look after it so that nothing is abused, life is prolonged, and expenditure saved. Biannual maintenance contract reports will assess success or otherwise in this area. 1 Finance/Administration The Pastry Chef has responsibilities for assisting the Head Chef to: (a) Secure any stock, equipment and premises of the kitchens. (b) Ensure that every effort is made to achieve budgeted sales and operating expenditure budgets. (c) Comply with the financial procedures and complete returns as instructed from time to time by the Accounts Department or the Deputy Manager. (d) Record as necessary and as directed by the General Manager any HACCPS data, or other, to the satisfaction of the Head Chef and the EHO. Assessment of this area of responsibility can be made from monthly P&Ls, stocktake reports and the sales statistics. Terms and Conditions Must have experience £20,000 to £25,000 depending on exp Live in available Split shifts

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Permanent
  • Reference: PAT1702468
  • Closing Date: 21/11/2017

Chef de Partie

Job Description Job Title Chef de Parties Reporting To Head Chef The Hotel's Chefs are responsible for implementing all aspects of food policy in the Hotel's AA Rosette restaurant. A daily and ongoing communication with the Head Chef / Sous chef will ensure that the Chef de Parties has a clear idea of his/her four main areas of responsibility, and his/her achievements in these areas. These discussion will also give the Chef de Parties the opportunity for feedback, and to discuss future development ideas. The five main areas of responsibility, and the most direct ways of assessing achievements are:- 1 Food Under the direction of the Head Chef the Chef de Parties should: (a) Know that all food served at the Hotel is of the highest possible standard. (b) In conjunction with the Head Chef, select, cost and price monthly seasonal menus, and menus for special events as directed. (c) Take full responsibility for the preparation and serving of these menus on your designated section. This would involve concentrating on home production of foods, the control of portions and minimisation of waste, and achieving the gross profit percentage set by the General Manager. (d) Purchase food and materials from approved suppliers ensuring their quality at all times. All ordering is done through the Head Chef/Sous chef. You are expected to control ordering for your section. (e) Assist the Head Chef with the monthly food stocktake. (f) Prepare desserts & cakes for the Dairy events when applicable Assessments can be made from feedback: from the Head Chef & General Manager, from achievement of financial targets (profit margin, spend per head, etc.), and by judging customer satisfaction. 1 Staff/Personnel Assist the Head Chef to recruit, train, and motivate all kitchen staff creating a work environment that fosters individual commitment, enthusiasm and confidence. By example encouraging team work and collaborative action whilst emphasising the importance of individual responsibility and accountability. 1 Hygiene The Chef de Parties should lead by example in "cleaning as you go". All parts of the kitchens must be systematically cleaned, according to the schedule, and all aspects of hygiene regulations must be complied with at all times. Head Chef and EHO reports will enable assessment. 1 Equipment/Maintenance The Chef de Parties should oversee the use and maintenance of all equipment, notifying the Head Chef of all breakages and equipment failures. Staff should be trained in the use of equipment, especially potentially dangerous equipment, and shown how to look after it so that nothing is abused, life is prolonged, and expenditure saved. Biannual maintenance contract reports will assess success or otherwise in this area. 1 Finance/Administration The Chef de Parties has responsibilities for assisting the Head Chef to: (a) Secure any stock, equipment and premises of the kitchens. (b) Ensure that every effort is made to achieve budgeted sales and operating expenditure budgets. (c) Comply with the financial procedures and complete returns as instructed from time to time by the Accounts Department or the Deputy Manager. (d) Record as necessary and as directed by the General Manager any HACCPS data, or other, to the satisfaction of the Head Chef and the EHO. Assessment of this area of responsibility can be made from monthly P&Ls, stocktake reports and the sales statistics. Terms and Conditions £25,000 per annum Live in available Rosette level min 2 years Split shifts

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Permanent
  • Reference: PAT1702466
  • Closing Date: 21/11/2017

Assistant Restaurant Manager

Job Title Assistant Restaurant Manager Reporting To Restaurant Manager The Role The Assistant Restaurant Manager will need to work closely with the Restaurant Manager, General Manager, the Head Chef and the Events Manager, to enable the Restaurant and functions to run smoothly. The main objective of the Assistant Restaurant Manager is to ensure that the restaurant achieves excellence in everything. We want to ensure that all our guests are happy, that our staff are well trained, stimulated and feel involved, and that we contribute as much as possible to the financial well-being of Waddesdon. The key areas of responsibility and duties are as follows:- Service: * The most important responsibility of the ARM is to make all customers to the Hotel feel welcome. The management of the door, of seating, and of complaints should they arise, is a fundamental task. * The ARM needs to ensure that all his/her staff are equally welcoming and friendly. Every effort must be made to serve the customers' needs where at all possible. Food Service: * Ensure the serving of the food produced in the kitchens is consistent with the highest possible standard. This will need close liaison with the Head Chef and agreement as to how s/he wishes each dish to be served. * It will involve checking that tables, chairs, utensils, etc, are clean, that food arrives promptly and with the necessary accoutrements, and that each table is happy with their food. * A similar requirement is necessary for the bar area. GP: The ARM has an important role to play in achieving the wet GP as set by the General Manager. Very careful attention to detail will be needed in many areas: * Achieving good purchase prices; * Checking sales mix figures to ensure the overall wet GP is achieved; * Setting good value but realistic prices; * Helping sell wine and train others to do so; * Rotating, transferring and ensuring the safety of stock. Staff: * Work closely with the RM to achieve optimum staffing levels throughout the year. * Combined with the RM, the training of front of house staff in all skills necessary for the successful completion of their duties; both induction training and encouraging the continued occupational development of staff members. * Help with the motivation of front of house staff to ensure an efficient and happy working environment, fostering individual commitment, enthusiasm and confidence. * Organising staff rotas to cover daily requirements as well as covering special events as appropriate. * The close monitoring of staff checking in and out daily and the collation of hours. * Ensure that all staff read and understand the Trust's written statement of policy for Health & Safety at Work and that they observe all Health & Safety at Work Regulations as set out by the National Trust in accordance with its statutory obligations. * The training of all front of house staff in the history and geography of the House and Gardens. * Ensure the honesty and integrity of all front of house staff, and the early reporting of any possible problems to the General Manager. * Ensure the highest standards of punctuality, appearance, service, behaviour and politeness. Equipment: * Ensure that all restaurant and bar fixtures and fittings are respected and cared for by all staff. Notify the RM of all breakages and equipment failures. Supplies: * Ensuring the safety of Restaurant stocks and liaising with the General Manager re ordering. Events: * Liaising with the RM to develop an Events diary for the Hotel. General: * Work as part of the Hotel team, liaising with other departments within the Hotel and the Manor as appropriate, ensuring good communication at all times. * Dealing with customer telephone enquiries, taking room bookings and table reservations. * Checking-in Hotel guests as required and ensuring that all check-in procedures are followed. Skills & Experience * At least one year's experience in a hotel environment. * Experience of supervising staff would be an advantage. * Excellent communication and customer service skills. * Computer skills, including Microsoft Word and Outlook. * Experience of computerised tills desirable. * Attention to detail. * Terms & Conditions Must need hotel background Live in available Salary: £20,000 per annum + a share of the discretionary service charge. Hours: a minimum of 37.5 hours per week, on a seven day rota, to include split shifts. Holiday: 25 days per annum, increasing to 28 days after three years' service and 30 days after ten years' service. Matched company pension scheme up to 10% of salary.

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Permanent
  • Reference: PAT1702465
  • Closing Date: 21/11/2017

Head Chef - Rosette Chef

Are you looking for a Head Chef role just outstand Aylesbury? this is a new position to make a difference and working with a leading hotel with Rosette standard. Our client has an excellent reputation with an award winning hotel within the Aylesbury location Ideally you will be looking to progress your career with clear vision and ambition with long term prospects.

  • Aylesbury, Buckinghamshire
  • £30000 to £33000 per Annum
  • Permanent
  • Reference: PAT1702456
  • Closing Date: 17/11/2017

Pastry Chef

We have an amazing opportunity for a Pastry Chef to join client based just outside Aylesbury that are looking for a Pastry Chef to a Rosette standard. Ideally toy need to have 2 years' experience as a Pastry Chef and have a passion for baking and enjoy making cakes.

  • Aylesbury, Buckinghamshire
  • £2500 to £23000 per Annum
  • Permanent
  • Reference: PAT1702455
  • Closing Date: 17/11/2017

Assistant Restaurant Manager

Paterson Recruitment are currently seeking an experienced Assistant Restaurant Manager to lead a busy and bustling restaurant. You would be working for a modern British inn set in the heart of the Cotswold's - a place to eat, drink and...

  • Oxfordshire
  • Negotiable
  • Permanent
  • Reference: PAT1702416
  • Closing Date: 09/11/2017

Restaurant Manager

Paterson Recruitment are currently seeking an experienced Restaurant Manager to lead a busy and bustling restaurant. You would be working for a modern British inn set in the heart of the Cotswold's - a place to eat, drink and sleep...

  • Oxfordshire
  • Negotiable
  • Permanent
  • Reference: PAT1702415
  • Closing Date: 09/11/2017

Kitchen Assistant

Our client is looking for a reliable candidate to join a busy kitchen environment and become a valued member of the team as the Kitchen Assistant. You will be involved in general kitchen duties, from cleaning, washing up and helping within the kitchen with preparation of vegetable and other dishes. The role would need you to work - Sunday 08.00 - 20.00, Monday 08.00 - 20.00 and Thursday 08.00 - 20.00

  • Bicester, Oxfordshire
  • £8.00 to £9 per Hour
  • Permanent
  • Reference: PAT1702412
  • Closing Date: 08/11/2017

Event Staff for Addington

Our client have an upcoming event next weekend in Addington, we need people to serve customers, clear tables & wash up. £8ph. Ideally you need to drive due to location. Thursday 19th October 4 x 08:00 - 16:00 4 x 15:00 - 23:00 Friday 20th October 4 x 08:00 - 16:00 4 x 15:00 - 23:00 Saturday 21st October 4 x 08:00 - 16:00 4 x 15:00 - 23:00

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Temporary
  • Reference: PAT1702405
  • Closing Date: 06/11/2017

Event Staff - Central Oxford

Paterson Recruitment are seeking hard working, reliable and energetic candidates to work various events for the run up to Christmas. These can include, festivals, football matches, weddings, country fairs and more. Offering excellent rates of pay, please contact our Oxford...

  • Oxford, Oxfordshire
  • £7.05 to £9.00 per Hour
  • Temporary
  • Reference: PAT1702401
  • Closing Date: 06/11/2017

Kitchen Porter - Central Oxford

My client, a well-known and prestigious college based in central Oxford are seeking hardworking and reliable Kitchen Porters. This role is working Monday to Friday with the occasional weekend shift, 07.30-15.00. Excellent rates of pay with exceptional benefits! Please contact...

  • Oxford, Oxfordshire
  • £8.00 to £9 per Hour
  • Permanent
  • Reference: PAT1702400
  • Closing Date: 06/11/2017

Commis Chef - Central Oxford

Our client is a prestigious college located in Oxford City Centre, looking for a Commis Chef to join there busy Kitchen team. Duties will include daily preparation and cooking of food for students, the SCR, staff, and conference guests. You...

  • Oxford, Oxfordshire
  • £16000 to £19000 per Annum
  • Permanent
  • Reference: PAT1702399
  • Closing Date: 06/11/2017

Various chef roles

I have various commis chef roles for my clients all based just outside of Aylesbury. Salaries do vary on experience and clients. All roles involve weekend work, late nights and split shifts. You will also need to drive and have your own transport to get to the locations. If you are dedicated and passionate about cooking please apply with your cv below and we will be in contact.

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Permanent
  • Reference: PAT1702394
  • Closing Date: 02/11/2017

Weekend Chef

Our client based Quainton in are looking for a weekend chef to work Friday, Saturday and Sunday. Paying £18000 pro rata. You must be able to drive due to location and have a passion to deliver locally sourced meals. Please contact Helen in the office on 01296 381893.

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Permanent
  • Reference: PAT1702393
  • Closing Date: 02/11/2017

Chef

We are looking for a Chef for our client just outside of Aylesbury. The job will include general chef duties and the responsibility of overseeing other kitchen staff. You must be reliable and able to drive with your own transport. Due to the nature of this role there will be a security check on the successful candidates.

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Permanent
  • Reference: PAT1702371
  • Closing Date: 30/10/2017

Kitchen assistants, waiters, waitresses needed

We are looking for kitchen assistants, waiters and waitresses predominantly for the seasonal period. This will include late nights and weekends. It would be beneficial if you have experience in the catering and hospitality sector. Preferably you will have your own transport but there may be public transport to our clients. Our clients are based in and around Aylesbury, including Thame, Brill, Weston Turville and Buckingham. Pay rates will vary between £8-£9 depending on experience. Please apply below or call the Aylesbury branch on 01296 381893 and ask for Helen or Emily.

  • Aylesbury, Buckinghamshire
  • Negotiable
  • Temporary
  • Reference: PAT1702353
  • Closing Date: 20/10/2017

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