Restaurants and Hospitality

Careers in restaurants and hospitality offer exciting opportunities, whether working in the kitchen or front-of-house. From creating delicious dishes to managing wine selections, these roles require creativity, precision and a passion for delivering memorable dining experiences in a fast-paced environment. Each restaurant is it’s own little world so each role is completely unique to that kitchen.

The world of restaurant kitchens is exciting and creative, working with food every day preparing, cooking and presenting food and as you progress, creating new dishes and putting together menus.

Careers in Restaurants and Hospitality

Production Chef

Tasked only with food preparation, these chefs tend to work daytime hours and prep food for the evening service, guided by a much more senior chef.

Commis Chef

The most junior chef in a brigade responsible for simple food preparation tasks and some basic kitchen management.

Demi-Chef de Partie

A chef with junior responsibilities for the running of a particular section, answerable to the head of that section – the chef de partie.

Chef de Partie

A chef whose role in the brigade is to successfully run one section of the kitchen, from ensuring readiness for service, making sure ingredients are ordered in advance and giving tasks to more junior chefs working on your station.

Senior Chef de Partie

Trained to be adept at running many different sections and helping to train more junior members of the kitchen.

Junior Sous

Usually in charge of ensuring kitchen operations run smoothly, running the pass during service and freeing up the sous chef to focus on menu development.

Sous Chef

A key link between the head chef and the kitchen. The sous chef ensures each section of the kitchen is running smoothly, often doing a combination of office administration and cooking.

Senior Sous Chef

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Junior Pastry Chef

This is a job for a precise chef with specific training in pastry. You will run the pass during service, ensure more junior members of the team are managing their workload and recreating the recipes developed by your senior pastry chef.

Head Pastry Chef

Often working independently in a cooler part of the kitchen, the pastry chef is an experienced member of the team, responsible training more junior members of the team, testing and developing recipes and keeping up with office adminisitration.

Head Chef

A creative role as much as it is a management role too. Head chefs research and develop menus, depending on the size of the kitchen they take responsibility for highly skilled food preparation and menu development, communicate with front of house staff, recruit new chefs, spend some time in the office keeping up with administration.

Executive Chef

A role for an experienced chef with a distinct style, executive chefs write the menus and set the tone for the restaurant but they’re not necessarily involved in the day-to-day running of the kitchen. They work with the head chef who will bring their imagined menus to life. Often, they’ll have their name on the door and a stake in the business.

Wine Buyer

An expert in wine, responsible for sourcing and buying all the stock for a business.

Restaurant Owner

A restaurant is it’s own world and the owner must manage staff, budgets, menus and marketing.

Supperclub Host

Running a supperclub is a little bit like opening a restaurant for one night except there tends to be only one starter, main and pudding and guests buy tickets in advance. You’ll be shopping, cooking, creating the right vibe, welcoming guests and, usually, clearing up too. But this is a great job for someone with plenty of creativity and even more energy.

Culinary Director

This is a mammoth role which can encompass anything from menu design for restaurants within a group, experiences related to food and the overall link between food and the business as a whole.