Chef Work, Jobs in Ridge, Hrt (with Salaries)

Breakfast Chef - Full Time
BOBO & WILD - ST. ALBANS —St Albans
- £30,000 - £32,000 a year
- Weekend availability
- English
- Bakery
- In-person
Quick apply
2d
Chef de Partie
The Plough, Elstree —Elstree
- Up to £14 an hour
- Full-time
- In-person
- Restaurant
- Employee discount
- Flexible schedule
Quick apply
Chef
Arkley —Barnet
- Full-time
- Cooking
- Annual leave
- Employee discount
Quick apply
8d
Area Support Chef
Impact Food Group —Hemel Hempstead
- £35,000 a year
- Full-time
- Training & development
- School
- Employee discount
Quick apply
Nursery Cook/Chef
The Wonderworks —Watford
- £30,611.88 a year
- Full-time
- Experience working with children
- In-person
- School
- Free parking
- Employee discount
Quick apply
20h
Chef
Sanctuary Supported Living —Barnet
- £17.26 an hour
- Part-time
- Serving
- Inventory control
- Cooking
- Annual leave
- Employee assistance programme
Quick apply
Urgent Hiring: Chef for breakfast and lunch
Shri Gunatitanand Limited —Hemel Hempstead
- £15 - £16 an hour
- Full-time
- Hospitality
- Customer service
- In-person
Quick apply
5d
Chef
The Waggon and Horses —Borehamwood
- £10 - £15 an hour
- Part-time
- Inventory control
- Culinary experience
- Cooking
Quick apply
Assistant Chef
Blossom Tree Montessori —Pinner
- £12.71 - £14.00 an hour
- Cooking
- Cleaning
- In-person
- Referral programme
Quick apply
11d
Chef
Noshers —Radlett
- £13 - £17 an hour
- Full-time
- In-person
- Employee discount
Quick apply
Cook/Chef
Farthing Court Ltd —London
- £15.77 an hour
- Part-time
- In-person
- Communication skills
- Kitchen experience
Quick apply
Chef de Partie / Sous Chef (Hands-On Kitchen Role)
The Waggon and Horses —Borehamwood
- £10 - £14 an hour
- Part-time
- Cleaning
- In-person
- Annual leave
- Flexible schedule
Quick apply
13d
Chef de Partie
Galvin Bistrot & Bar —London
- £38,800 a year
- Full-time
- Bar
- Cooking
- In-person
Quick apply
Area Chef Manager
impact Food Group —Wembley
- £40,000 a year
- Weekend availability
- Organisational skills
- Budgeting
- Training & development
- Annual leave
- Employee discount
Quick apply
Junior Sous Chef
Galvin Bistrot & Bar —London
- £41,800 a year
- Full-time
- Bar
- Cooking
- In-person
Quick apply
Sous Chef
The Bull Pen Farm Kitchen —Radlett
- £25,420.00 - £42,016.30 a year
- Full-time
- Hospitality
- Supervising experience
- In-person
Quick apply
Team Member Kitchen/Chef/Cook/Kitchen
Beds & Bars —London
- £13.50 an hour
- Full-time
Quick apply
Chef de Partie
Galvin La Chapelle —London
- From £39,600 a year
- Full-time
- In-person
- Restaurant experience
- Communication skills
- Employee assistance programme
Quick apply
Chef
Chef & Brewer - BRA_101 —Elstree
- Part-time
- Employee assistance programme
- Employee discount
Quick apply
Sous Chef- Term Time
Holroyd Howe —Radlett
- £28,000 - £30,000 a year
- Full-time
- Communication skills
- School
- Employee assistance programme
- Employee discount
Quick apply

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Breakfast Chef - Full Time

BOBO & WILD - ST. ALBANS
St Albans

Quick apply

Job details

Full-time
£30,000 - £32,000 a year
2 days ago

Qualifications

Café experience
English
Menu planning
Level 2 Food Hygiene Certificate
Food waste reduction
FIFO
Plating
Product rotation
Food Hygiene Certificate
Specials menu development
Chef experience
Chef
Professional kitchen experience
Kitchen experience

Full job description

ABOUT BOBO & WILD - ST. ALBANS

We built something Londoners actually want to come back to.

BOBO & WILD is an independent all-day brunch café, specialty coffee shop and artisan bakery — with seven locations across London: St. Albans, Shoreditch, Clapham, Stratford East Village, South Woodford, Chigwell and Wanstead. We started with one site and a strong point of view on what a neighbourhood café should be: food taken seriously, coffee sourced properly, and a team that's genuinely proud of what they put out.

Our brand new St. Albans site is our most ambitious site. The kitchen is compact, and quality-driven. We do a focused brunch, pizza and pasta menu — nothing excessive, everything excellent.

THE OPPORTUNITY

Own your section. Shape what we cook. Finish before 5 pm.

We're growing the kitchen team at St. Albans and looking for an experienced Brunch Chef who wants to run a proper section in a high-quality, high-volume café environment. This isn't a stepping-stone role. It's a substantive position with real menu input, a competitive all-in package and a clear path forward in a growing independent group.

"We want chefs who are interested in café cooking as a craft — not chefs who see a café as a fallback. If you've spent real time in a brunch or all-day kitchen and you know the difference between a rushed service and a well-run one, we want to talk."

If you've done late nights and long restaurant hours and you're done with that — and you want to cook well, finish at a decent time, and actually be part of building something — this is the role.

THE ROLE

What you'll do, day to day

– Run the brunch section from open to close: eggs, small plates, seasonal specials — delivering consistent quality at pace through high-volume weekend service (up to 120+ covers from a compact section)

– Own your mise en place completely: your prep list, your timings, your section — nobody else's problem

– Menu development input: work directly with the Head Chef to rotate and develop seasonal dishes — your contributions genuinely shape what goes on the menu

– Execute multi-component brunch plates to a high standard: poached eggs at speed, hollandaise, house-made elements, flavour-driven specials

– Manage food section and daily specials alongside the core brunch menu

– Support the opening of the section each morning — correct temps, correct prep, correct standards before the doors open

– Assist with stock awareness, FIFO and waste reduction on your section

– Help onboard and develop junior kitchen team members as the group grows across its six London sites

WHAT WE'RE LOOKING FOR

The right candidate — and the right fit

Experience required — not preferred. We will not shortlist applications without a demonstrated brunch or café kitchen background.

– 2+ years in a brunch, café or all-day dining kitchen — this is a hard requirement

– Technically strong on brunch fundamentals: poached eggs at volume, Benedicts, multi-component plates, consistent quality under real pressure

– Weekend availability: Friday to Sunday is peak, and you must be available

– Genuinely calm under pressure; a clean, organised section is your baseline, not an aspiration

– A real interest in café cooking, seasonal ingredients and quality-led kitchens — you're here because you want to be

– Collaborative and clear-communicating — small kitchen, tight team, no room for ego

– Food Hygiene Level 2 minimum; Level 3 preferred

– Right to work in the UK — required. We are unable to sponsor visas for this role

This role is not suitable for candidates without direct experience in a brunch or café kitchen environment. We read every application — and we shortlist based on demonstrated brunch/café kitchen experience only.

THE PACKAGE

What BOBO & WILD offers you

- £30,000 / 34,000 base + ~£4,000 service charge = ~£34,000 total per annum

- Daytime only. Shifts 7:00 am–5:30 pm. No evenings, no exceptions — structural

- ~ 48 hours across 5 days, including weekends — consistent, reliable rota published in advance

- Free specialty coffee all shift + staff meal every shift

- Menu development input — we actively want your ideas, not just your technique

- Clear progression path within a six-location London independent group

- Birthday day off — 28-day holiday including bank holidays

- Tight-knit, low-ego team — you're known here, not a number

Job Types: Full-time, Contract

Pay: £30,000.00-£32,000.00 per year

Experience:

Kitchen: 2 years (required)
Chef: 2 years (required)

Language:

English (required)

Licence/Certification:

Valid Food Hygiene - Level 2 (preferred)

Work authorisation:

Великобритания (required)

Work Location: In person

Quick apply

Refine Your Search

chef jobs in ridge, hrt

Breakfast Chef - Full Time

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