Project & commercial management

• Develop recipes, menus and production plans within agreed budgets and project requirements.
• Cost recipes and menus accurately and identify opportunities to manage food costs and waste.
• Research and source ingredients, equipment and specialist suppliers.
• Build and maintain relationships with relevant food, hospitality and production suppliers.
• Plan ingredient purchasing and production requirements for projects and events.
• Create catering toolkits, recipes, prep instructions and production documentation for external teams.
• Communicate clearly with project teams regarding requirements, timings, risks and delivery.
• Support the project team in identifying practical, efficient and scalable approaches to food production.

Food safety & compliance

• Maintain high standards of food hygiene and kitchen cleanliness at all times.
• Maintain and update HACCP and food safety documentation.
• Ensure appropriate allergen information and food safety procedures are in place for projects and events.
• Complete relevant risk assessments and ensure safe working practices across studio and off-site environments.
• Ensure kitchen equipment, storage and working areas are maintained appropriately.
• Take responsibility for food safety and compliance when leading off-site food production.

Line Management & Mentorship

• Line management of the F&B Intern providing mentorship throughout the internship program.

About You

We’re looking for a chef who combines strong culinary skills with curiosity, creativity and a willingness to experiment.

You’ll Ideally Have

• Significant professional kitchen experience, with a strong understanding of culinary technique and food production.
• Experience developing menus, recipes or food products from concept through to execution.
• Experience catering for events or producing food at scale.
• A genuine interest in food innovation, food science, food history, culture and emerging culinary ideas.
• Strong organisational and project management skills.
• The ability to cost recipes, manage ingredients and work within project budgets.
• Experience working with suppliers and external production teams.
• Excellent communication skills and the confidence to work with clients and multidisciplinary creative teams.
• A practical, solutions-focused approach and the ability to remain calm under pressure.
• The ability to work independently and take ownership of projects, while also collaborating effectively as part of a wider team.
• A high level of attention to detail and pride in the quality of your work.
• Level 3 Food Hygiene qualification or equivalent.
• Good working knowledge of HACCP and food safety requirements.
• Competence with standard digital tools, including Microsoft Office and Google Workspace.

Desirable But Not Essential

• Experience in experimental, or experiential food.
• Experience working within creative studios, events, hospitality, production or similar environments.
• Knowledge of food science, fermentation, preservation, confectionery, pastry or other specialist techniques.
• Experience with drinks, cocktails or beverage development.
• Experience leading freelance or temporary kitchen teams.
• Experience delivering workshops, demonstrations or client presentations.
• Experience working on shoots or food styling.

General

• To undertake any other duties as may be reasonably required.
• To be able to speak knowledgeably and articulately about all aspects of the work of Bompas & Parr and to support the organisation’s principal aims and objectives.
• To communicate regularly and effectively with the Directors and to seek support from appropriate staff at the earliest opportunity should problems arise.

Please note, due to the nature of the role you will be expected to work occasional evenings and weekends. There may also be the requirement to travel internationally.

How to Apply

Please email work@bompasandparr.com with “Development Chef” in the subject line.

Please Include

• Your current CV.
• A cover letter explaining why you’re interested in Bompas & Parr and why you’re suited to the role.
• Examples of your work, where available, this could include a portfolio, or website.

Summary Of Terms And Conditions

• Salary band £40,000 – £48,000 depending on experience
• The post is based in Bompas & Parr’s studio in Barbican

Staff Benefits

• 25 days of annual leave + 8 Bank Holidays
• At Christmas Bompas & Parr are closed between Christmas and New Year this uses 3 days of annual leave
• One of these days is a ‘wellness’ day which can be taken on short notice and is for your wellbeing.
• You acquire 1 day of holiday for each year you work (capped at 5 days)
• At 2 years you can buy 5 days of holiday
• Death in Service cover post probationary period
• Post probationary period, employees qualify for Private Medical insurance
• Profit sharing bonus scheme
• After five years of service you earn a one month paid sabbatical
• After ten years of service you earn a three month paid sabbatical
• Competitive workplace pension
• Staff lunches are provided in the studio every Wednesday
• Culture & Training Allowance
• Enhanced Maternity & Paternity Allowance following 2 years at Bompas & Parr
• Cycle to Work Scheme
• Tech Pay Back Scheme
• Monthly Culture Outings
• Christmas company party
• Summer company party
• Celebrations of special events
• Surprise Studio Events throughout the year

Bompas & Parr is an equal opportunity employer, committed to creating a diverse and inclusive environment, where all applicants will receive equal consideration regardless of race, ethnicity, religion, gender, sexual orientation, age or disabilities.