Vacancies

We are always looking for enthusiastic, success-driven people who want to help us be the best in the business.

In turn, we offer excellent packages and a fun environment where your career can flourish.

Category

  • Chef
  • Management
  • Kitchen Team
  • Catering staff

The location

  • Sous Chef

    Trinity School, Shirley Park, Croydon
  • Chef de Partie

    City of London School
  • Head Chef

    Summerfield School, Oxford
  • Chef de Partie

    Malvern college, Malvern
  • Chef de Partie

    Chesham Prep School, Chesham
  • Head Chef

    St Margaret's School, Bushey/Watford
  • Commis Chef

    Newland House School, Twickenham
  • Chef de Partie

    Malvern College, Malvern
  • Head Chef

    Dragon School, Oxford
  • Chef de Partie

    Abbots Bromley School, Abbots Bromley
  • Sous Chef

    Perse Upper School, Cambridge
  • Relief Chef Manager

    London (inside M25)
  • Chef

    Hockerill Anglo European College, Bishops Stortford
  • Chef

    St Marys, Gerrards Cross
  • Chef

    Alton School, Alton
  • Weekend Chef

    Woodrow High, Amersham
  • Junior Chef de Partie

    Sarum Hall, Belsize Park, London
  • Chef de Partie

    Marie D'Orliac, Parsons Green, London
  • Chef

    Woodrow High, Amersham
  • Senior Chef de Partie

    Westminster Abbey Choir School, London
  • Chef de Partie

    Bethany School, Goudhurst
  • Sous Chef

    Westminster Abbey Choir School
  • Senior Chef de Partie/Hospitality

    QEH, Bristol
  • Commis Chef

    Eaton House, Belgravia
  • Hospitality Chef

    Alleyns School, Dulwich
  • Chef de Partie

    Alleyns School, Dulwich
  • Pastry Chef Part Time

    Alleyns School, Dulwich
  • Sous Chef

    City of London School & Groves Pk Sports Ground
  • Head Chef

    Kingham High School, Chipping Norton
  • Catering Manager

    Ealing, London W5
  • Learning & Development Coach

    Field Based with regular travel to Reading
  • Relief Chef Manager

    Buckinghamshire
  • Cafe Manager

    Kings School. Chester
  • General Manager

    Oratory School Reading/Oxford
  • Operations Manager

    London & the Home Counties
  • Kitchen Porter

    Lee Abbey, Earls Court, London
  • Kitchen Porter

    Feltonfleet School, Byfleet
  • Kitchen Porter

    Francis Holland, Regents Park, Marylebone
  • Kitchen Porter

    Francis Holland, Sloane Square, Belgravia
  • Kitchen Porter/Driver

    Shrewsbury School, Shrewsbury
  • Catering Assistant

    Tormead School, Guildford
  • Catering Assistant

    Wolverhampton Grammar School, Wolverhampton
  • Catering Assistant

    Feltonfleet School, Byfleet
  • Catering Assistant

    St Mary's School, Colchester
  • Food Service Assistant

    Woodrow High, Amersham
  • Food Service Assistant

    Woodrow High, Amersham
  • Food Service Assistant

    Shrewsbury School, Shrewsbury
  • Hospitality Assistant

    City of London School

The role

  • Sous Chef

    Area: Trinity School, Shirley Park, Croydon
    Salary: £22k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7, term time only 41 wks/pa. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.

    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Simon Martin at:  smartin@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Chef de Partie

    Area: City of London School
    Salary: £13.01 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Vaida Skorupskaite Landa at:  vaida.skorupskaite@cityoflondondonschool.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Head Chef

    Area: Summerfield School, Oxford
    Salary: £30k pro rata
    Hours: 40hrs/wk. 42wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:

    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To control portion size and monitor waste.
    To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    To maintain records relating to food production activities and supplier information as required by the Catering Manager.
    To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
    To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To deal with complaints about food in accordance with the company’s procedure.

    People Management

    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:

    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:

    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.
    To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environment improving initiative, as appropriate within the business.

    Additional Responsibilities:

    To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for Catering Manager.

    To apply for this role please submit your CV and covering letter to:

    Scott Harrison-Jones at:  sharrisonjones@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Malvern college, Malvern
    Salary: £10.18 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Colin Richardson at:  colin.richardson@malverncollege.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Chesham Prep School, Chesham
    Salary: £9.50 per hour
    Hours: 37.5hrs/pw 5/7. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:

    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    James Grant at:  cheshamprep@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.



  • Head Chef

    Area: St Margaret's School, Bushey/Watford
    Salary: £29k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To control portion size and monitor waste.
    To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    To maintain records relating to food production activities and supplier information as required by the Catering Manager.
    To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
    To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To deal with complaints about food in accordance with the company’s procedure.

    People Management
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:

    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.
    To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environment improving initiative, as appropriate within the business.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for Catering Manager.

    To apply for this role please submit your CV and covering letter to:

    Bart Stachal at:  bstachal@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Commis Chef

    Area: Newland House School, Twickenham
    Salary: £10.30 per hour
    Hours: 35hrs/wk, 5/7 some evening/weekends may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.
    To assist in the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.

    Financial Management:
    To gain an understanding of food costing, sales mix and menu planning.
    to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Food Hygiene, Health and Safety and Environmental policies.
    To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Kevin Crawford at:  newlandhouse@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Malvern College, Malvern
    Salary: £10.18 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required. Part time also available

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Marianne Hayward at:  mhp@malcol.org

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Head Chef

    Area: Dragon School, Oxford
    Salary: £38k per annum
    Hours: 40hrs/wk. 42wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To control portion size and monitor waste.
    To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    To maintain records relating to food production activities and supplier information as required by the Catering Manager.
    To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
    To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To deal with complaints about food in accordance with the company’s procedure.

    People Management
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.
    To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environment improving initiative, as appropriate within the business.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for Catering Manager.

    To apply for this role please submit your CV and covering letter to:

    Scott Harrison-Jones at:  sharrisonjones@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Abbots Bromley School, Abbots Bromley
    Salary: £8.16 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7. Evenings/weekends as per rota

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children,of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a talented and proven Chef de Partie in one of our client’s prestigious sites in Abbots Bromley.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using moderntechniques and always looking at developing the food offer.

    As well as having excellent presentation, communication and management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    * Ideally have experience working within Education catering

    * Have a progressive career to date

    * Have good Health & Safety knowledge

    * Be able to work within set budgets

    * Know how to cost and plan menus accurately

    * Be familiar with training and coaching a team

    * Be up to date with current food trends

    Working Hours;

    Week 1

    Monday: 08:00-16:00

    Thursday: 12:00-20:00

    Friday: 12:00-20:00

    Saturday:06:00-14:00

    Sunday:12:00-20:00

    Week 2

    Monday: 08:00-16:00

    Thursday: 12:00-20:00

    Friday: 12:00-20:00

    Saturday:12:00-20:00

    Sunday:07:00-15:00

    Own Transport is ideal due to the location of the site.

     “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role please submit your CV and covering letter to:

    Robert Dudley at:  rdudley@holroydhowemail.com


  • Sous Chef

    Area: Perse Upper School, Cambridge
    Salary: £22k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7, term time only + 2 wks. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.


    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Craig Minney at:  cminney@perse.co.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Relief Chef Manager

    Area: London (inside M25)
    Salary: £28k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To assist in the overall operational duties, supporting both the Operations Managers and location Managers where appropriate and within an acceptable geographical area.
    To assist the Operations Manager in the development of the business within the location during the Manager’s absence, ensuring the company’s reputation for food quality and service is enhanced with clients and customers.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the needs of the location and Holroyd Howe.
    To ensure that the location meets statutory and company requirements regarding Health and Safety, Food Safety and environment legislation and procedures.
    To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.

    People Management:
    To assess employee performance and recognise training needs and potential as appropriate depending on the duration of the cover required.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To carry out disciplinary procedures following company guidelines and standards.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    To present to the client, as and when directed by your Operations Manager, accurate financial information.
    To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing through nominated suppliers and creative merchandising.
    To produce, as instructed by your Operations Manager, a client annual budget.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To advise of and order all necessary dry goods and equipment.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results depending on the duration of the cover required.

    Health & Safety, Food Safety, the Environment:
    To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To record and report all accidents within the location adhering to location and company procedures.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives, as appropriate within the business.

    Additional Responsibilities:


    To attend all location management meetings and patch meetings as required.
    To take responsibility for contributing towards your own development with the guidance of the Operations Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

       Christophe Vandamme at: cvandamme@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Chef

    Area: Hockerill Anglo European College, Bishops Stortford
    Salary: £26k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Wayne Giles at:  catering@hockerill.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef

    Area: St Marys, Gerrards Cross
    Salary: £9.26 per hour
    Hours: 30hrs/wk, 40wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Andrew Pinfold at:  apinfold@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef

    Area: Alton School, Alton
    Salary: £10.50 per hour
    Hours: 40hrs/wk 40wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Andrew Pinfold at:  apinfold@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Weekend Chef

    Area: Woodrow High, Amersham
    Salary: £12.50 per hour
    Hours: Weekends

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Eddie Brovarnik at:  woodrowhigh@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Junior Chef de Partie

    Area: Sarum Hall, Belsize Park, London
    Salary: £10.50 per hour
    Hours: 32.5hrs/wk, term time only. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:

    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Christophe Vandamme at:  cvandamme@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Chef de Partie

    Area: Marie D'Orliac, Parsons Green, London
    Salary: £12/hr
    Hours: 37.5hrs/wk, term time only. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:

    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Christophe Vandamme at:  cvandamme@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Chef

    Area: Woodrow High, Amersham
    Salary: £10 per hour
    Hours: 35hrs/wk, 5/7 some evening/weekends may be required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Eddie Brovarnik at:  woodrowhigh@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Senior Chef de Partie

    Area: Westminster Abbey Choir School, London
    Salary: £8.50 per hour
    Hours: 45hrs/wk 40wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Philip Lockyer at:  plockyer@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Chef de Partie

    Area: Bethany School, Goudhurst
    Salary: £9.50 per hour
    Hours: 35hrs/wk, 5/7 some evening/weekends may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Karen Holland at:  kholland@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Sous Chef

    Area: Westminster Abbey Choir School
    Salary: £20,500 per annum
    Hours: 48hrs/wk, 42 wks per annum. Some evening/weekends may be required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Philip Lockyer at:  plockyer@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Senior Chef de Partie/Hospitality

    Area: QEH, Bristol
    Salary: £20k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Chris Jefferies at:  qehbristol@horoydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Commis Chef

    Area: Eaton House, Belgravia
    Salary: £9.50 per hour
    Hours: 30hrs wk. Term Time only. 5/7 some evening/weekends may be required

    Job Description

    Specific Responsibilities:

    To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.
    To assist in the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.

    People:

    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.

    Financial Management:

    To gain an understanding of food costing, sales mix and menu planning.
    to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.

    Health & Safety, Food Safety, the Environment:

    To adhere to the company’s Food Hygiene, Health and Safety and Environmental policies.
    To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures.
    Additional Responsibilities:

    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attending training courses as identified.

    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Christophe Vandamme at:  cvandamme@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Hospitality Chef

    Area: Alleyns School, Dulwich
    Salary: £21k
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges. 

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a talented and proven Hospitality Chef in one of our client’s prestigious sites in Dulwich, London.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. You will work most closely with the Executive & Head Chef in building a strong team capable of delivering on the 5* food standards expected of the school.

    As well as having excellent presentation, communication and people management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    • Ideally have experience working within Education catering 

    • Have a progressive career to date 

    • Have a good Health & Safety knowledge 

    • Be able to work within set budgets

    • Know how to cost and plan menus accurately

    • Be familiar with training and coaching a team 

    • Be up to date with current food trends

     “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role please forward your CV to Bernie Engelhardt: engelhardtbh@alleyns.org.uk
  • Chef de Partie

    Area: Alleyns School, Dulwich
    Salary: £14-£22.50 per hour
    Hours: 40hrs/wk mainly M-F. 1-2 evening shifts p/w

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges. 

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a talented and proven Chef de Partie in one of our client’s prestigious sites in Dulwich, London.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. You will work most closely with the Executive & Head Chef in building a strong team capable of delivering on the 5* food standards expected of the school. You will also help to prepare and cook the food for our Hospitality side of the business which isa a growing department and flexibility may be required around working hours.

    As well as having excellent presentation, communication and people management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    • Ideally have experience working within Education catering 

    • Have a progressive career to date 

    • Have a good Health & Safety knowledge 

    • Be able to work within set budgets

    • Know how to cost and plan menus accurately

    • Be familiar with training and coaching a team 

    • Be up to date with current food trends

     “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role plase forward your CV to Bernie Engelhardt: engelhardtbh@alleyns.org.uk

  • Pastry Chef Part Time

    Area: Alleyns School, Dulwich
    Salary: Unspecified
    Hours: 3 days p/w 07.30-14.30 3/7

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges. 

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a talented and proven Part Time Pastry Chef, in one of our client’s prestigious sites in Dulwich, London.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer.

    The role is part time, working 3 days per week from 07.30am-14.30,with the opportunity to develop your skills providing both main volume catering for the school but also fine dining and hospitality events.

    As well as having excellent presentation, communication and craft skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    • Ideally have experience working within Education catering 

    • Have a progressive career to date 

    • Have good Health & Safety knowledge 

    • Be able to work within set budgets

    • Know how to plan menus

    • Be familiar with training and coaching a team 

    • Be up to date with current food trends

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    to apply for this role please forward your CV to Bernie Engelhardt: engelhardtbh@alleyns.org.uk
  • Sous Chef

    Area: City of London School & Groves Pk Sports Ground
    Salary: £26k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 178 days per annum. Evenings/weekends as required

    Job Description

    Specific Responsibilities:

    • To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.

    • To carry out the smooth and efficient running of the section as appropriate.

    • To assist the Head Chef with compiling food orders and developing new food concepts.

    • To plan, prepare, cook and present food to the standards required by the company and the client.

    • To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

     

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.

    • To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

     

    People Management:

    • To assess kitchen team performance and recognise training needs and potential as appropriate.

    • To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.

    • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

    • To treat your team at location as you would expect to be treated.

     

    Financial Management:

    • To ensure all financial controls, costings, wastage and orders are met within the client budget.

    • To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

     

    Health & Safety, Food Safety, the Environment:

    • To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.

    • To ensure all equipment is well maintained and is in good working order.

    • To ensure safe working practices are followed and equipment faults are reported to the Head Chef.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To promote and encourage environmental improvement initiatives as appropriate within the business.

     

    Additional Responsibilities:

    • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    • To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    • To assist / deputise for the Head Chef.

    To apply for this role please submit your CV and covering letter to:

     

    Vaida Landra at : vaida.skorupskaite@cityoflondonschool.org.uk

     

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Head Chef

    Area: Kingham High School, Chipping Norton
    Salary: £30k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    Specific Responsibilities:

     

    • To plan, prepare, cook and present food to the standards required by the company and the client.

    • To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

    • To control portion size and monitor waste.

    • To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.

    • To maintain records relating to food production activities and supplier information as required by the Catering Manager.

    • To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.

    • To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.

    • To assess employee performance and recognise training needs and potential as appropriate.

    • To hold team meetings on a regular basis to communicate targets, standards required and company and client information.

    • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

     

    Client Service:

     

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    • To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.

    • To ensure that you deliver what you promise to the customer, client and team.

    • To ensure that all agreed service objectives are met in line with client expectations.

    • To deal with complaints about food in accordance with the company’s procedure.

     

    People Management

     

    • To assess kitchen team performance and recognise training needs and potential as appropriate.

    • To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

    • To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.

    • To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.

    • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

    • To treat your team at location as you would expect to be treated.

     

    Financial Management:

     

    • To ensure that all standards of food preparation and service are established and achieved in line with location budget.

    • To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.

    • To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.

    • To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.

    • To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

     

    Health & Safety, Food Safety, the Environment:

     

    • To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.

    • To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.

    • To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.

    • To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.

    • To ensure all equipment is well maintained and is in good working order.

    • To make recommendations for renewal and replacement of equipment when required.

    • To establish and maintain location cleaning schedules.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To attend all health and safety training courses as required.

    • To promote and encourage environment improving initiative, as appropriate within the business.

     

    Additional Responsibilities:

     

    • To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    • To assist / deputise for Catering Manager.

     

    To apply for this role please submit your CV and covering letter to:

     

    Anna Thatcher at: a.thatcher@kinghamhill.org

     

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

     

  • Catering Manager

    Area: Ealing, London W5
    Salary: £25k per annum
    Hours: 40 hrs per week, Monday to Friday, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:

    • To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the needs of the location and Holroyd Howe

    • To assess employee performance, recognise potential and meet training needs as appropriate.

    • To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.

    • To monitor the work of the location team and carry out appraisals, ensuring that information is filed appropriately, with development plans that are actively used.

    • To hold team meetings on a regular basis to communicate targets, standards required and company and client information.

    • To work in conjunction with the company Operations Manager to prepare the budget. To achieve and maintain the food cost in accordance with the budget.

    • To control and achieve agreed financial targets whilst maximising all commercial opportunities.

    • To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.

    • To be responsible for all personnel assigned to the catering services, irrespective of whether or not they are employees of the Company, in accordance with Company personnel and training policies.

    • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

     

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To regularly monitor customer feedback and produce a suitable action plan based on the results.

    • To be customer focused at all times, by being visible during service periods, approachable, and exceeding expectations in delivering customer needs.

    • To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    • To produce a development and marketing plan on an annual basis.

    • To ensure that you deliver what you promise to the customer, client and team.

    • To ensure that all agreed service objectives are met in line with client expectations.

    • To conduct regular client review meetings.

     

    People Management

    • To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with company recruitment procedures.

    • To assess employee performance, recognise potential and meet training needs as appropriate.

    • To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

    • To ensure that all employees are knowledgeable and motivated in their roles and the business through effective induction, accurate job descriptions and on the job training.

    • To carry out disciplinary procedures following company guidelines and standards.

    • To develop the team by empowering them, supporting them, encouraging them and maintaining an “open door” policy.

    • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

    • To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.

    • To treat your team at location as you would expect to be treated.

     

     

    Financial Management

    • To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.

    • To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.

    • To present to the client, as and when directed by your Operations Manager, accurate financial information.

    • To ensure that all bookwork is completed in a timely, accurate and efficient fashion and in line with Holroyd Howe procedures.

    • To ensure that the location adhere to company banking and cash security procedures in line with the company policy

    • To ensure that all standards of food preparation and service are established and achieved in line with location budget.

    • To consistently look at ways of maximising income through effective purchasing from nominated suppliers and creative merchandising.

    • To produce, as instructed by your Operations Manager, a client annual budget.

    • To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.

    • To monitor and order all necessary dry goods and equipment.

    • To complete a stock take on a monthly basis and evaluate and calculate the cost of sales results.

     

    Health & Safety, Food Safety, the Environment:

    • To ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures.

    • To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.

    • To record and report all accidents within the location adhering to location and company procedures.

    • To ensure all equipment is well maintained and is in good working order.

    • To make recommendations for renewal and replacement of equipment when required.

    • To establish and maintain location cleaning schedules.

    • To respond to all company memos and requests as required.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To attend all health and safety training courses as required.

    • To promote and encourage environmental improvement initiatives as appropriate within the business.

     

    Additional Responsibilities

    • To attend all location management meetings as required. To attend patch meetings and company meetings in the absence of the General Manager.

    • To take responsibility for contributing towards your own development with the guidance of the Operations Manager, attending training courses as identified.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

    Ffiona Ferneyhough at:fferneyhough@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

     

  • Learning & Development Coach

    Area: Field Based with regular travel to Reading
    Salary: £23k per annum + Car and Benefits
    Hours: 37.5hrs/wk Monday to Friday, flexibility required regarding working hours

    Job Description

    Overall Objective
    Through effective partnering with key stakeholders you will identify and understand our regional/School needs and design relevant training to help our staff develop the skills they need to not only provide our Schools with excellent service but to help them progress and develop within their careers

    Key responsibilities

    • To continually review operational standards/compliance and develop and implement effective and engaging induction/on-boarding process
    • Research, propose and implement new and creative ways to imbed our company values, training our staff in service delivery and ensure that communication between Operations and L&D is consistent, clear and heard
    • To manage Holroyd Howe learning platforms to ensure that all mapped content is relevant, assigned correctly and is up-to-date
    • Manage the database that underpins the Holroyd Howe Learning platforms to ensure accurate
    • Working with other members of the L&D Team, ensure that we are offering appropriate & required training interventions i.e. classroom, eLearning, mobilisation support etc
    • Designing inspirational learning materials that meet the needs of a wide range of internal customers; Team Members to Managers, Managers and field-based colleagues
    • Deliver learning in a range of formats that enthuse and enable delegates to learn and apply new skills and behaviours
    • Delivering National Training Calendar courses – these are the solutions that help our team members to be effective as they start on their journey in a new role
    • Deliver classroom courses, as identified that form part of the Developing My Skills portfolio
    • Undertake training needs analyses to fully understand interventions and tools required to support and drive the company goals
    • Working in partnership with key stakeholders to ensure buy-in to all planned learning and development activity
    • Lead the implementation of national and local training initiatives
    • Support and lead key training initiatives as agreed with the Learning & Development Manager
    • Support and coach location managers on individual performance development plans and identifying team training interventions

    Key Performance Indicators

    • Identifying training needs and supporting these with effective delivery programmes which improve the skills/knowledge/behaviour of relevant audience
    • Delivery of L&D Team KPI’s
    • Effective communication and delivery of training
    • Effective management of the Knowledge Centre and Learning Paths associated to Induction Journeys for Job Training Category’s

    Knowledge required

    • Knowledge of customer service programmes, design and delivery
    • Knowledge of eLearning platforms
    • Knowledge of the learning cycle and how to measure ROI
    • Knowledge of managing a database
    • Excellent analytical skills and how to use Excel to support KPIs and inform training requirements |& support
    • Excellent Stakeholder management skills

    Skills and qualifications

    • Strong administrative skills
    • Experience working with Learning Management Systems/Database
    • Experience working with
    • Experience in delivering training in customer service and induction programmes
    • Experience of designing training materials
    • Experience of working through the whole training cycle and delivering projects at all stages of the cycle
    • Excellent planning and organising skills with the ability to deal with ambiguity when needed
    • Great attention to detail
    • Level 3 qualification in CIPD or equivalent or committed to completing one
    • Minimum of 2-5 years’ experience in training or have undertaken training responsibility in a previous role
    Behaviours and values
    • Customer focused and ability to motivate and influence others
    • A strong communicator at all levels
    • Ability to adapt and change your delivery style dependant on audience and session objectives
    • Excellent problem-solving skills
    • As a self-starter you will have the ability to work independently, manage and prioritise your own workload and demonstrate the Holroyd Howe values at all times
    • A passion for food and the hospitality and customer service industry
    To apply for this role please submit your CV and covering letter to:
         
        Anna Fullwood at: afullwood@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.



  • Relief Chef Manager

    Area: Buckinghamshire
    Salary: £28k per annum
    Hours: 37.5hrs/pw 5/7. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To assist in the overall operational duties, supporting both the Operations Managers and location Managers where appropriate and within an acceptable geographical area.
    To assist the Operations Manager in the development of the business within the location during the Manager’s absence, ensuring the company’s reputation for food quality and service is enhanced with clients and customers.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the needs of the location and Holroyd Howe.
    To ensure that the location meets statutory and company requirements regarding Health and Safety, Food Safety and environment legislation and procedures.
    To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.

    People Management:
    To assess employee performance and recognise training needs and potential as appropriate depending on the duration of the cover required.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To carry out disciplinary procedures following company guidelines and standards.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    To treat your team at location as you would expect to be treated.


    Financial Management:
    To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    To present to the client, as and when directed by your Operations Manager, accurate financial information.
    To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing through nominated suppliers and creative merchandising.
    To produce, as instructed by your Operations Manager, a client annual budget.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To advise of and order all necessary dry goods and equipment.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results depending on the duration of the cover required.

    Health & Safety, Food Safety, the Environment:
    To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To record and report all accidents within the location adhering to location and company procedures.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives, as appropriate within the business.

    Additional Responsibilities:
    To attend all location management meetings and patch meetings as required.
    To take responsibility for contributing towards your own development with the guidance of the Operations Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:
       Melissa Rahaman at: mrahaman@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Cafe Manager

    Area: Kings School. Chester
    Salary: £20k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Evenings/weekends as required

    Job Description

      Specific Responsibilities

    • To carry out all stock ordering, ensuring 100% product availability

    • To ensure all Coffee Bar staff are trained to the required standard to ensure an efficient and enjoyable customer experience

    • To monitor and adjust stock levels as appropriate

    • To be passionate about the Coffee Bar operation and be aware of new concepts and ideas in the industry and on the high street that may enhance the current offer

    • To ensure queues are kept to a minimum

    • To analyse the sales mix regularly and make appropriate adjustments to the current offer

    • To actively encourage staff to research new trends and to make suggestions for the Coffee Bar

    • To ensure all pre-ordered goods obligations are carried out 100% of the time

    • To ensure all Coffee Bar staff are confident in suggesting ‘add on items’ to enhance the customers choice

     

      Client Service

    • To ensure all food is presented in line with Holroyd Howe standards

    • To be customer focused at all times, by being visible during service periods and communicating and determining customer needs

    • To ensure your work station is manned during all service periods

    • To project a willing and helpful attitude to customers with a ‘can do’ attitude

    • To immediately act on customer feedback

    • To carry out your duties in line with the Holroyd Howe standard

    • To adhere to any rotas/schedules as laid down by your manager

    • To act as a positive ambassador for the business

    • To ensure you deliver what you promise to customer and team members

    • To treat others as you would expect to be treated

    • To maintain controls to ensure the security of the premises, materials and money

    • To ensure a memorable experience to each customer by personalising your service

    • To take an active role in promoting sales to customers when working front of house

    • To undertake duties as requested that are necessary to ensure an efficient and effective service is delivered

    • To assist in providing an excellent standard of customer service

    • Ensuring that adequate consumables are available at all times

    • To communicate any stock needs in a proactive way

     

      Quality Standards

    • To read Health and Safety and Food Hygiene Regulations and notices regularly and adhere to company and location standards at all times

    • To report all accidents within the location to your line manager, adhering to Barclays and Holroyd Howe procedures

    • To wear footwear, uniform and protective clothing to comply with Holroyd Howe standards

    • To maintain high levels of personal and food hygiene

    • To ensure cleaning areas under your control are maintained to the Holroyd Howe and COSHH standard

    • To ensure all equipment is maintained and report defects to your manager immediately

    • To report any present/ prospective problems or hazards to your line manager as soon as possible

    • To notify your line manager immediately, if you have suffered from any of the symptoms as defined on your pre-employment medical questionnaire

     

      People

    • To attend all location meetings, and training programs as required.

    • To take responsibility for your own development with guidance of your line manager

    • To ensure that your department has a feeling of genuine hospitality, which customers can enjoy and can relax away from the workplace

    • To seek knowledge of the products or services that you are supplying so you can advise and guide your customers

    • To be a team player assisting other team members as necessary

     

    To apply for this role please submit your CV and covering letter to:

       

        M Ferguson at:dining@kingschester.co.uk

       

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • General Manager

    Area: Oratory School Reading/Oxford
    Salary: £40k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    Specific Responsibilities:
    • To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe.

    • To assess employee performance and recognise training needs and potential as appropriate.

    • To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.

    • To monitor the work of all the managers and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used.

    • To hold team meetings on a regular basis to communicate targets, standards required and company and client information.

    • To work in conjunction with the company Operations Manager to prepare budgets; to achieve and maintain the food cost in accordance with the budget.

    • To control and achieve agreed financial targets whilst maximising all commercial opportunities.

    • To develop and evolve all clients services at location, ensuring regular adjustments and improvements are both recommended and implemented.

    • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To regularly monitor customer feedback and produce a suitable action plan based on the results.

    • To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.

    • To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    • To produce a development and marketing plan on an annual basis.

    • To ensure that you deliver what you promise to the customer, client and team.

    • To ensure that all agreed service objectives are met in line with client expectations.

    • To conduct regular client meetings.

    People Management:

    • To assess employee performance and recognise training needs and potential as appropriate.

    • To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

    • To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.

    • To carry out disciplinary procedures following company guidelines and standards.

    • To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.

    • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

    • To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.

    • To treat your team at location as you would expect to be treated.

    Financial Management:

    • To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.

    • To ensure that Head Office and your Operations Manager receive all appropriate financial information promptly and accurately.

    • To present to the client, as and when directed by your Operations Manager, accurate financial information.

    • To ensure that the location adhere to company banking and cash security procedures in line with the company policy

    • To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.

    • To ensure that all standards of food preparation and service are established and achieved in line with location budget.

    • To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.

    • To produce, as instructed by your Operations Manager, a client annual budget.

    • To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.

    • To advise and order all necessary dry goods and equipment.

    • To complete a full stock take on a monthly basis and to ensure appropriate levels of stock are kept.

    Health & Safety, Food Safety, the Environment:

    • To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.

    • To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.

    • To record and report all accidents within the location adhering to location and company procedures.

    • To ensure all equipment is well maintained and is in good working order.

    • To make recommendations for renewal and replacement of equipment when required.

    • To establish and maintain location cleaning schedules.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To attend all health and safety, food safety and environmental management training courses as required.

    • To promote and encourage environmental improvement initiatives as appropriate within the business.

    Additional Responsibilities:

    • To attend patch meetings and company meetings as required by the Operations Manager.

    • To take responsibility for contributing towards your own development with the guidance of the Operations Manager and to attend training courses as identified.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

     

     

    To apply for this role please submit your CV and covering letter to:

     

    Melissa Rahaman at:  mrahaman@holroydhowe.com

     

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Operations Manager

    Area: London & the Home Counties
    Salary: Attractive Salary & benefits package
    Hours: This position is Monday - Friday, with weekend and / or evening work as and when required.

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    A fantastic opportunity has arisen for a talented and proven Operations Manager to join our Company covering London & the Home Counties.

    The Role

    • The role will require you to manage and oversee several Location Managers in the independent schools market and be responsible for developing the food offering, service and standards across the schools. We are looking for a commercially focused Operations Manager who is a foodie, loves the industry and really wants to play an integral part in making positive changes to Holroyd Howe.

    Knowledge Required

    • Ability to display a real passion for food and customer service

    • An analytical approach to problem solving

    • Ability to plan ahead and work on own initiative

    • Commercially and operationally strong, with the ability to drill down into detail when appropriate.

    • Knowledge and experience of owning and delivering on P&L responsibility.

    • Able to address problems quickly both internally and with difficult customers, whilst supporting the teams.

    • Can achieve results through others, and generate an environment where people feel they belong, and want to succeed.

    Skills and Qualifications

    • High standard of secondary education; NVQ3/BTEC/City & Guilds/HND/Degree or equivalent

    • Intermediate Food Hygiene Certificate or above

    • Excellent organisational and time management skills

    • Excellent communicator (written/spoken/presentation) both internally and externally.

    • Computer literate

    • Excellent leadership and influencing skills

    • High level of report writing and financial management

    • Excellent negotiating skills

    • Successful progressive background in catering environment

    • Full clean driving license

    To apply for this role please submit your CV and covering letter to:

     

    Melissa Rahaman at:mrahaman@holroydhowe.com

     

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment. An enhanced DBS disclosure and Barred List check will be obtained for this role along with satisfactory references.

     

  • Kitchen Porter

    Area: Lee Abbey, Earls Court, London
    Salary: £8.09 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        Philip Lockyer at: plockyer@hotmail.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Kitchen Porter

    Area: Feltonfleet School, Byfleet
    Salary: £8.50 per hour
    Hours: 37.5hrs/wk, term time only. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        Pam Talbot at: catering@feltonfleet.co.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Kitchen Porter

    Area: Francis Holland, Regents Park, Marylebone
    Salary: £9.95/hr
    Hours: 40hrs/wk 40wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        Andrew Pinfold at: apinfold@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Kitchen Porter

    Area: Francis Holland, Sloane Square, Belgravia
    Salary: £9.95/hr
    Hours: 40hrs/wk 40wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        Andrew Pinfold at: apinfold@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Kitchen Porter/Driver

    Area: Shrewsbury School, Shrewsbury
    Salary: £8.16 per hour
    Hours: 37.5hrs/wk, term time only. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:

    To deliver grocery items around the site.
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:

    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

       Matthew Warburton at: mwarburton@shrewsbury.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.






  • Catering Assistant

    Area: Tormead School, Guildford
    Salary: £7.98 per hour
    Hours: 07.30-16.00 Monday to Friday. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment
    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:


    Mark Rigby at : mrigby@tormeadschool.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Catering Assistant

    Area: Wolverhampton Grammar School, Wolverhampton
    Salary: £8 per hour
    Hours: 20hrs/wk Term Time only. Weekly overtime available

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment

    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:
    Simon Mason at :  smason@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Catering Assistant

    Area: Feltonfleet School, Byfleet
    Salary: £8.50 per hour
    Hours: 34hrs per week. Term time only. Some evening/weekends working may be required

    Job Description

    Specific Responsibilities:

    • To assist in the preparation of food and snacks.

    • To keep the kitchen and restaurant areas in a clean and tidy state at all times.

    • To provide a friendly, efficient and hygienic service to all customers.

     

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.

    • To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

     

    People

    • To treat your team members at location as you would expect to be treated.

    • To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

     

    Health & Safety, Food Safety, the Environment

    • To attend food safety, health and safety and environmental training courses as required.

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities

    • To attend all location meetings as required.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

     

    To apply for this role please submit your CV and covering letter to:

    Pam Talbot at: catering@feltonfleet.co.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Catering Assistant

    Area: St Mary's School, Colchester
    Salary: £7.83/hr
    Hours: 30hrs/wk. Some weekend/evening work may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:

    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    LAura Read at :  stmarys@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Food Service Assistant

    Area: Woodrow High, Amersham
    Salary: £8.09 per hour
    Hours: 35hrs/wk, 5/7 some evening/weekends may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment

    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:
    Eddie Brovarnik at :  woodrowhigh@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Food Service Assistant

    Area: Woodrow High, Amersham
    Salary: £8.09 per hour
    Hours: 35hrs/wk, 5/7 some evening/weekends may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment
    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:
    Eddie Brovarnik at :  woodrowhigh@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Food Service Assistant

    Area: Shrewsbury School, Shrewsbury
    Salary: £8.16 per hour
    Hours: 37.5hrs/pw 5.7. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment

    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities

    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:
    Maureen Derbyshire at :  mderbyshire@shrewsbury.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Hospitality Assistant

    Area: City of London School
    Salary: £10.20 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:

    To oversee the delivery, collection and presentation of the hospitality service at the location.
    To ensure that all time constraints are met each and every time.
    To ensure that the client receives the highest possible standard of hospitality.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is presented and served in line with company standards.
    To provide an excellent standard of client service.

    People:

    To co-operate with all team members and undertake duties in the hospitality areas as requested to ensure an efficient and effective service is delivered at all times.
    To treat your team members at location as you would expect to be treated.

    Health & Safety, Food Safety, the Environment:

    To adhere to the company’s Hygiene, Health and Safety and Environmental policies and procedures at all times.
    To attend all health and safety training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:

    To attend all location management meetings as required.
    To take responsibility for contributing towards your own development with the guidance of the Hospitality Manager / General Manager and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

    Vaida Skorupskaite Landa at:  vaida.skorupskaite@cityoflondonschool.org

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.