Hi,

Gateway Hospitality are dealing with clients everyday who are looking for skilled and enthusiastic people to join their hotels and restaurants in the kitchen, restaurant and other departments.

Here are a list of some of our most recent jobs but we literally have dozens of more jobs available.  Our website shows the most up to date vacancies available

Have a look below and let me know which you are interested in

Kitchen

* Head Chef – Luxury Country House Hotel – Cheltenham £40K
* Head Chef Banqueting – 5* luxury Hotel Surrey – to £36K
* Head Chef – Senior Sous on promotion – 2AA Rosettes Northamptonshire £30 – £35K
* Senior Sous Chef – 3AA Rosettes Fine Dining – Warwickshire £32K package
* Sous Chef – busy dining pub – Twickenham & Cobham £28K ++ tips
* Junior Sous Chef -2AA Rosettes – Warwickshire – £23K + Live in accommodation
* Pastry Chef 2AA Award winning gastro pub Oxford £25K + live in accommodation
* Pastry Chef 5* Hotel Surrey £22K + live in accommodation
* Pastry Chef de partie 4* busy hotel Derbyshire £20K + live in accommodation

We have Chef de Partie, Demi and Commis Chef Chef role throughout the UK.  These range from Michelin* & 3AA Rosette Hotels and restaurants through to corporate 4* hotels and pubs serving simple well cooked fresh food.get in touch if you are looking and we will be delighted to help you find your NEXT JOB!

Food & Beverage and Restaurant

* F&B Manager – 4* Hotel – Hampshire £24K
* Restaurant Manager – 2AA Rosettes – Buckinghamshire £27K + Live In
* Restaurant Manager – 2AA Rosettes Hertfordshire £24K
* Assistant Restaurant Manager – 3AA Rosettes – Lincolnshire £23K + Tips + own Flat
* Assistant manager – Busy tourist pub Dorset – £22K tips and live in accommodation
* Assistant C&B manager small country hotel – Cotswolds – £19.5K + Live in accommodation
* Chef de Rang  – there are chef de range positions available in locations throughout the country

The jobs shown above are a “snap shot” of our most recent vacancies and if none of them seem suited to you please send your CV and let me know what you are looking for.

Best regards
Paul Durman
Gateway Hospitality
paul@gatewayjobs.co.uk

For those who love food and genuinely enjoy cooking, a chef job could be the perfect career for you!  For many hospitality jobs, you may not need specific academic qualifications to start work as a trainee chef.  To become a chef, you will need to have a genuine interest in food and cooking, and be able to perform several tasks at once, as well as creativity and imagination for food presentation.

Chefs prepare food using a variety of cooking methods. In large kitchens Chefs typcially work as part of a team under the supervision of the head chef (also known as executive chef, kitchen manager or chef de cuisine)who runs the entire kitchen.  The main tasks as a chef would include:

• preparing, cooking and presenting food to required standards
• preparation at the adequate levels
• ensuring food is served promptly
• monitoring food production for consistent quality and portion size
• stock control
• following hygiene, health and safety guidelines.

You would usually start as a kitchen assistant or trainee chef, known as commis chef. At this level you would spend time in each area of the kitchen, learning a range of skills and how to look after kitchen equipment.

With experience, you could progress to chef de partie, where you would be in charge of an area of the kitchen. The next step would be sous chef, where you would be running the entire kitchen for the head chef when needed. At head chef level, you would be responsible for creating and updating the menus, and for producing and meeting financial budgets.

You could prepare for working in this industry by taking a part-time or full-time college training course to gain some of the skills and knowledge needed in the job. Courses combine classroom study with practical experience. They include:

• Level 1 Diploma in Introduction to Professional Cookery
• Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery – Food Preparation and Cooking)
• Level 2 Certificate in Professional Patisserie and Confectionery
• Level 2 Diploma in Professional Cookery.

Once working, you would receive induction training and work under the supervision of experienced hospitality staff. Your employer may encourage you to take further qualifications, such as:

• Level 3 (NVQ) Diploma in Professional Cookery
• Level 3 Award in Supervising Food Safety in Catering
• Level 3 Diploma in Advanced Professional Cookery
• Level 3 Diploma in Professional Patisserie and Confectionery
• Level 3 (NVQ) Diploma in Hospitality Supervision and Leadership.

There are also many private training academies offering a range of specialist professional development courses and qualifications, such as the Level 4 Diploma in Professional Culinary Arts.  With experience you could take further qualifications related to the business side of operations, such as a foundation degree or degree in hospitality management.  For more information on hospitality roles contact Gateway Hospitality recruitment today!  Call us on 01536 206953 to see what we can do for you.

Becoming a chef comes with different choices. You can have dreams of becoming an executive chef, the mastermind behind the kitchen, but the path to get there is filled with jobs like patissier, sous chef, and even saucier – many of which are viable, well-paying careers all on their own.

Chef de Cuisine: The boss of the kitchen. There is usually only one per restaurant, so the competition to get to the top of the field is fierce, and it can take years of formal training at a culinary school as well as years of experience to land the job of your dream. This position is responsible for overseeing all aspects of the kitchen, including day-to-day food preparation and menu creation.  If you’re looking for head chef jobs, check out our website and filter it accordingly.

Sous Chef: The sous chef is the right hand of the executive chef. These professionals do a lot more of the micromanaging in the kitchen, seeing to the details of each dish and working in the trenches to make sure everything is properly prepared. As the head chef’s right-hand man, steps in when the Head Chef is not available. If you’re looking for sous chef jobs, check out our website and filter it accordingly.

Pastry Chef (Patissier): In most cases, becoming a patissier requires a different type of culinary training. The bulk of this work is centered around pastries, breads, and desserts, and depending on where you work, you could become the equivalent of an executive chef.  If you’re looking for pastry chef jobs, check out our website and filter it accordingly.

Chef de Partie: The chef de partie is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the sous chef or executive chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance.  If you’re looking for chef de partie jobs, check out our website and filter it accordingly.

Commis Chef: The commis chef is typically an entry-level, workhorse position in which you work alongside the rest of the kitchen doing what needs to be done. You may cut vegetables one day and plate dishes on another. It is a fast-paced position with plenty of room for upward mobility.   If you’re looking for commis chef jobs, check out our website and filter it accordingly.

Saucier: The saucier’s sole responsibility is to prepare the sauces. Although it might not sound like much, certain types of cuisine, particularly French, are all about the sauce.

Poissonier: A fancy word for fish chef, the poissonier works with seafood, both in preparation and in cooking.

Entremetier: The entremetier can take on a variety of roles, depending on the type of cuisine. For the most part, he or she deals in soups, vegetables, potatoes and rice, and egg dishes

Meat Cook (Rotisseur): The rotisseur is the mastermind of meat. From roasting and braising to broiling and grilling, the rotisseur does it all. In many cases, the tasks will overlap with those of the saucier, especially when it comes to gravies.

Fry Cook: When a restaurant has a heavy dependency on a frier (for french fries and many Southern delicacies), a fry cook may be employed to cover the station.

Pantry Chef (Gard Manger): The pantry chef is in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings. One big aspect of this job is making the food appear presentable.

Whatever chef position you are looking for, Gateway Hospitality Recruitment is here to help you find your dream position.  Call us on 01536 206953, we are on the Corby Business Centre, Eismann Way in Corby NN17 5ZB.  Register your CV today!

http://www.gatewayjobs.co.uk/contact.php

Celebrity chef James Martin, host of BBC TV show Saturday Kitchen, has scooped the Special Award at the Craft Guild of Chefs (CGC) Awards 2013 which also honoured Lima restaurant and The Ivy’s April Partridge.  Martin was the recipient of this year’s Special Award at the annual ceremony, now in its 20th year,  which was held last night in front of an audience of more than 800 industry professionals gathered at London’s Grosvenor House Hotel.  

Enormous contribution

Of the 16 award categories, the Special Award, sponsored by Sodexo, is the only one where nominations are not required  – the winner is chosen by the committee of the CGC who choose one person that has made an ‘enormous contribution’ to the industry.

The celebrity chef follows in the footsteps of Heston Blumenthal, Brian Turner, Raymond Blanc, Phil Howard and Cyrus Todiwala  who have all won the Special Award previously.  Of the 19 previous Special Award winners, 12 were present on the stage earlier in the evening to mark the 20^th anniversary of the awards.

Reach out

Opening the awards dinner and ceremony, Christopher Basten, newly-appointed chair of the CGC,  said the awards were designed to reward chef talent from every area of the industry; from fine dining restaurants and pubs to contract caterers and staff in the armed services.

“The Craft Guild of Chefs is inclusive and this is an important message to spread throughout the industry,” he said. “We bring together people from all aspects of the hospitality and foodservice sectors – from those just starting out in their careers and considering head chef jobs to those at the very top of their game. We want to reach out to everyone that shares our passion for our industry,” Basten added.

The Craft Guild of Chef Awards 2013 winners: 

• Apprentice Chef Award – Ruth Hansom, Boundary Restaurant

• Banqueting & Event Chef Award – Michael Bullard, West Bromwich Albion FC

• Armed Services Chef Award – Cpl Alun Davies, Catering Team RAF Squadron

• Chef Lecturer Award – Patricia Paskins, University of West London

• Competition Chef Award – Javier Mercado, Le Cordon Bleu

• Contract Catering Chef Award – Darren Thompson, Sodexo

• Cost Sector Chef Award – Rob Bean, University of Leicester

• New Restaurant of the Year Award – Lima

• Development Chef Award – Andy Twells, Eurest Instore

• Pastry Chef Award – Andrew Ditchfield, House of Commons

• Ethnic Chef Award – Giorgio Locatelli, Locanda Locatelli

• People’s Choice Award – Simon Boyle, Brigade/Beyond Food Foundation

• Pub Chef Award – Stosie Madi, Parkers Arms

• Restaurant Chef Award – Pascal Aussignac, Gascon Connection

• Young Chef Award – April Partridge, The Ivy Restaurant

• Special Award – James Martin, The Talbot Hotel