Hello Chef!

If you're looking for your next career move you're in the right place.
I'm a specialist recruiter with over 15 years' experience in the industry. I work with some of the best kitchens in the UK offering great career opportunities for chefs at all levels.
If you are serious about your culinary career and thinking about a move I would love to help you find that perfect new role.
I look forward to hearing from you.

David Thomason

Jobs


Pastry Chef de Partie, 3 Rosette

Location: Permbrokeshire, Wales Salary: £25k Working for a talented Head Pastry chef. 3 Rosette kitchen pushing for a star. Small luxury hotel environment. Great local produce. Outstanding career progression. Staff accommodation available.

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Senior Sous Chef, 2 Rosette

Salary: To £35k basic Location: Surrey Running the casual dining kitchen - 2 Rosette. 40 covers lunch and dinner. Within a Luxury 5 Red Star Hotel. Stand Alone Kitchen (no C and B, or afternoon tea!) Brigade of six chefs. Reporting to Exec Head Chef. Great fresh produce from the estate. Staff accommodation available.

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Pastry Chef de Partie - 2 Rosette

Location: Guildford Salary: to £28k basic A chance to run your own pastry section in the busy, 4 star, 2 rosette hotel. Running the pastry section with the help of commis chefs. Reporting directly to Head Chef. Producing plated restaurant desserts to 2 Rosette standard. Menu design and development for restaurant, afternoon tea and C and B. Stock ordering and management. Ability to manage multiple menu's and demands. 5 shifts 45 house per week. Own transport essential.

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Junior Sous Chef - Sustainable Focus 3 Rosette

This unique luxury country hotel has a well established reputation for fine dining. Now with an award winning new head chef they are looking to push to the next level.

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Blog


In these days of online applications and automated "If you don't hear from us, you didn't get the job" replies, you're unlikely to get any personal feedback on your application. So it's challenging to figure out what's going wrong. So here are our top tips how to give yourself the best chance of getting invited to interview for the jobs you really want.

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The first time a client asked me to arrange a "working trial" for a chef candidate, I was horrified. "What, you want my candidate to work for you, for free, for a whole day?!?!?!" Now, of course, I recognise that a working trial is the very best way for everyone to really suss out whether the job is a good fit. I doubt I would take a new job myself without being able to do a working trial and really seeing how things work "behind the scenes". But a working trial is undoubtedly much more of a challenge than a straight interview. So here are our top tips on how to make the most of it.

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Asking for a pay rise is one of the most challenging things we do at work. Though no one goes into the hospitality industry to get rich quick, there are times when we all feel a little undervalued and would welcome greater financial rewards.

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The hospitality industry has a hugely high staff turnover rate, and not everyone leaves their job by choice. One way or another, there's a chance that at some point in your hospitality career, you may end up being asked to leave your job. Your first reaction is probably going to be shock, anger and upset. Then you'll start thinking about how this is going to affect your future career. How is it going to look on your CV? How are you going to explain being sacked at your next job interview?

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  • Newent, UK
  • Gloucestershire, GL18 1QA

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