3,524 Chef jobs in the United Kingdom

Food Preparation & Nutrition Teacher – Maternity Cover – Immediate Start – Greenwich – £200 to £50 per day

***Food Preparation & Nutrition Teacher – Greenwich
***Food Preparation & Nutrition Teacher – Maternity Cover
***Food Preparation & Nutrition Teacher – Immediate Start
***Food Preparation & Nutrition Teacher – Suitable for Experienced Teachers

Are you a passionate and dedicated Food Preparation & Nutrition Teacher?

Do you want to inspire students and foster culinary skills in a supportive and ambitious secondary school?

If so, this Food Preparation & Nutrition Teacher role could be the perfect next step in your career.

Food Preparation & Nutrition Teacher – The Role
A secondary school in Greenwich is seeking a talented Food Preparation & Nutrition Teacher to join their team immediately on a maternity cover basis. This full-time role will involve teaching KS3 and KS4 classes (AQA exam board) , planning and delivering engaging lessons, and supporting students to develop practical and theoretical skills in food preparation and nutrition.

Salary: £200 – £35 per day, dependent on experience and qualifications.

Food Preparation & Nutrition Teacher – The School
This 11–16 secondary school in Greenwich has a strong reputation for its food education and student achievement. The department is well-resourced and supported by a dedicated leadership team who value innovation and collaboration.

If you’re passionate about Food Preparation & Nutrition and inspiring the next generation, APPLY NOW .

• Oversee all aspects of kitchen operations, including menu planning, food preparation, and presentation.
• Lead, mentor, and inspire a team of chefs and kitchen staff, fostering a positive and productive work environment.
• Develop innovative and seasonal menus that align with the restaurant's culinary vision and appeal to a discerning clientele.
• Source high-quality ingredients from reputable suppliers, ensuring freshness, seasonality, and sustainability.
• Manage inventory, control food costs, and optimize purchasing to achieve profitability targets.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
• Conduct regular staff training sessions on cooking techniques, plating, and safety procedures.
• Collaborate with the front-of-house management team to ensure seamless service delivery and guest satisfaction.
• Maintain kitchen equipment and ensure a clean, organized, and efficient working environment.
• Manage waste reduction initiatives and implement sustainable kitchen practices.
• Stay abreast of current culinary trends, techniques, and competitor activities.
• Contribute to the overall success and reputation of the establishment through culinary excellence.
• Manage scheduling for the kitchen team effectively.

• Recognized culinary qualifications (e.g., NVQ Level 3/4 in Professional Cookery, or equivalent).
• Minimum of 5 years of experience in a senior or Head Chef role, preferably within a high-end restaurant or hotel setting.
• A strong portfolio showcasing creative and technically proficient dishes.
• Exceptional leadership, team management, and communication skills.
• In-depth knowledge of classic and contemporary culinary techniques.
• Proficiency in menu costing, inventory management, and budget control.
• A thorough understanding of food safety regulations and experience implementing HACCP systems.
• Passion for using fresh, seasonal, and locally sourced ingredients.
• Ability to work under pressure in a fast-paced environment and maintain high standards.
• Excellent organizational skills and attention to detail.
• Creative flair and a passion for food innovation.
• Strong understanding of fine dining service standards.

• Oversee all aspects of kitchen operations, ensuring efficiency and profitability.
• Develop innovative and seasonal menus, considering cost, availability, and guest preferences.
• Manage, mentor, and train kitchen staff, fostering a positive and productive work environment.
• Ensure compliance with all food safety and hygiene regulations (HACCP).
• Control food costs, manage inventory, and conduct regular stock takes.
• Maintain high standards of food preparation, presentation, and quality.
• Collaborate with the front-of-house team to ensure seamless service.
• Source high-quality ingredients from reputable suppliers.
• Manage the kitchen budget effectively.
• Contribute to the overall success and reputation of the establishment.

• Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume, quality-focused establishment.
• Demonstrated creativity in menu development and food presentation.
• Strong leadership, communication, and interpersonal skills.
• In-depth knowledge of culinary techniques and food safety standards.
• Experience in managing kitchen budgets, inventory, and staff.
• A passion for food and delivering exceptional guest experiences.
• Relevant culinary qualifications or certifications.
• Ability to work under pressure and maintain composure in a fast-paced environment.
• Proficiency in kitchen management software is a plus.

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in a reputable establishment.
• Demonstrable culinary expertise and a passion for food innovation.
• Strong leadership and team management skills.
• Excellent knowledge of food safety and hygiene standards (e.g., HACCP).
• Experience in menu development, costing, and inventory management.
• Ability to work under pressure and manage a busy kitchen environment.
• Strong communication and interpersonal skills.
• Culinary qualifications from a recognized institution are advantageous.
• Creativity and a keen eye for presentation.
• Resilience and a proactive approach to problem-solving.

• Lead and manage all kitchen operations and staff.
• Develop creative, seasonal, and profitable menus.
• Ensure consistently high standards of food quality and presentation.
• Manage food costs, inventory, and supplier relationships.
• Implement and enforce strict food safety and hygiene standards.
• Train, mentor, and develop kitchen brigade members.
• Control kitchen budgets and minimise waste.
• Collaborate with management on menu planning and promotional activities.
• Maintain a clean, organised, and efficient kitchen environment.
• Stay updated on culinary trends and innovations.

• Significant experience as a Head Chef, Executive Chef, or Senior Sous Chef in a high-quality establishment.
• Proven ability to lead and manage a kitchen team effectively.
• Demonstrated creativity in menu development and culinary innovation.
• Strong understanding of food costing, budgeting, and inventory management.
• Expert knowledge of food safety regulations and best practices.
• Excellent organisational, time management, and problem-solving skills.
• Strong communication and interpersonal abilities.
• Passion for food and dedication to culinary excellence.
• Experience with fine dining or high-volume catering environments.
• Relevant culinary qualifications or equivalent professional experience.

• Design and execute innovative, high-quality menus that reflect seasonal ingredients and culinary trends, while aligning with the establishment's brand and vision.
• Oversee all daily kitchen operations, ensuring efficiency, consistency, and adherence to impeccable standards of food quality and presentation.
• Manage and mentor the entire kitchen brigade, fostering a positive, collaborative, and high-performance work culture.
• Control food costs, manage inventory, and conduct regular stock takes to optimize profitability without compromising quality.
• Ensure strict adherence to all health, safety, and hygiene regulations, including HACCP protocols.
• Source premium ingredients from reputable suppliers, building strong relationships to maintain quality and cost-effectiveness.
• Develop and conduct training programs for kitchen staff to enhance skills and knowledge.
• Collaborate with the front-of-house management to ensure a seamless dining experience for guests.
• Maintain a clean, organized, and well-equipped kitchen environment.
• Contribute to the overall success and reputation of the establishment through culinary excellence and leadership.

• Formal culinary qualification from a reputable institution or equivalent extensive experience.
• Minimum of 5-7 years of progressive experience in high-end culinary roles, with at least 3 years in a Head Chef or Executive Sous Chef capacity.
• Demonstrated expertise in fine dining cuisine, with a strong portfolio of creative and executed dishes.
• Exceptional leadership, communication, and interpersonal skills, with the ability to motivate and manage a diverse team.
• Proficiency in kitchen management software for inventory, costing, and scheduling.
• A keen understanding of food cost management, budgeting, and financial reporting.
• Unwavering commitment to food safety, hygiene, and quality standards.
• Passion for seasonality, sustainability, and sourcing local produce where possible.
• Creative flair and a constant drive for culinary innovation.
• Ability to work under pressure in a fast-paced, high-volume environment.
• Must have the right to work in the UK.

• Develop and execute innovative, high-quality menus.
• Oversee all kitchen operations, ensuring smooth service.
• Manage and mentor the kitchen brigade, fostering a positive team culture.
• Source and manage relationships with food suppliers, ensuring quality and cost-effectiveness.
• Control food costs, manage inventory, and minimize waste.
• Ensure strict adherence to food safety and hygiene standards (HACCP).
• Maintain kitchen equipment and ensure a safe working environment.
• Collaborate with front-of-house management to ensure an exceptional guest experience.
• Contribute to the overall strategic direction of the establishment.

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in a reputable establishment.
• Strong culinary background with a passion for quality ingredients and innovative cooking.
• Demonstrated leadership and team management skills.
• In-depth knowledge of food safety regulations and HACCP principles.
• Excellent organizational and time management abilities.
• Creativity and a keen eye for detail.
• Strong understanding of cost control and inventory management.
• Ability to work under pressure in a fast-paced environment.
• Culinary qualifications or certifications are highly desirable.