Experimental
is looking for Chefs of all levels for its London venues!
Experimental was born from friendship and driven by a
desire to revolutionize hospitality. It's a unique recipe that balances design,
people, sound, lighting, food, and drink in equal measure, creating a
celebration of epicurean spirit and entrepreneurial joy.
As a Chef within Experimental,
you will be part of a dynamic kitchen team delivering high-quality food and
memorable guest experiences across our London venues. Roles are available that
cover chef positions at different levels, with responsibilities adjusted
according to experience and the needs of the individual venue.
WHAT
IT’S LIKE TO WORK FOR US?
Whether you are starting your career in
the kitchen or looking for your next opportunity to develop, Experimental is
committed to recruiting, developing and retaining motivated and talented people
from a wide range of backgrounds and experiences.
Benefits and Perks:
- An epic annual
staff party with prizes for all. - Delicious staff
meals created by our incredible kitchen teams. - Discounts
across all Experimental local and international properties. - Referral bonus
for bringing people into the company. - ClassPass
Corporate with a discounted membership rate. - Stream
money management and financial health app. - Potential for
international travel/work across Experimental venues (right to work dependent). - A strong
culture of mentorship, internal/external training (like WSET), and development.
RESPONSIBILITIES
BY LEVEL
- Commis / Junior Chef: Focus on preparation,
learning kitchen standards and techniques, supporting sections during service
and developing the skills required to progress. - Chef de Partie: Take ownership of a section
during preparation and service, maintain consistency and organisation, and
support junior members of the kitchen team. - Senior Chef de Partie /
Junior Sous Chef: Take greater responsibility for
service, standards and team support, assist with training and supervision, and
support the senior kitchen team with menu and operational requirements. - Sous Chef: Support the Head Chef in
the day-to-day running of the kitchen, including service leadership, food
standards, team development, stock and cost awareness, and maintaining
operational standards.
BEING
A CHEF AT OUR VENUES
Henri:
We’re looking for someone who is ready
for their next step. Someone who enjoys being part of a team, stays calm when
things get busy and genuinely cares about the food they produce. Someone who
wants to keep learning, is willing to learn from others and is confident enough
to share their own ideas.
We believe good kitchens are built on
good people. That means working with respect, communicating well, helping each
other out and creating an environment where people can develop, contribute and
enjoy what they do. You’ll be part of a friendly kitchen team, working together
to deliver good food. It’s a busy environment, with plenty of opportunity to
learn from experienced chefs, develop your skills and grow in your role.
With Jackson Boxer as our Consulting
Chef, the food at Henri is rooted in French bistro cooking, but there is always
room to explore. We work with seasonal, quality ingredients and enjoy finding
new ways to approach familiar dishes. You’ll have the opportunity to develop
your knowledge of French cooking and techniques while working in a kitchen that
values creativity just as much as consistency.
La Compagnie is a wine bar in the heart of London where
we love to eat, drink, discover and experiment. We’re looking for passionate,
curious and motivated chefs who wants to learn, grow and bring their own ideas.
In the kitchen, we have real freedom to take
inspiration from cultures and cuisines from around the world. Our vision is
simple: gourmet, easy-to-eat sharing dishes designed around our wines. There is
always something new to create, learn and improve.
You’ll work alongside an experienced team that
encourages creativity, learning and personal development. We also believe in creating a healthy and respectful environment where quality matters, while respecting everyone’s work-life balance. If you’re curious, passionate and excited to grow with us, we’d love to hear from you.
STEREO:
Working
as a chef at Stereo Covent Garden pairs high-energy London nightlife with
high-volume culinary execution. The role balances fast-paced evening service with large-scale event catering for up to 750 guests. Operations center on evening services, weekend brunches, and special events rather than all-day dining. We’re also closed for two consecutive days between Sunday and Tuesday, depending on the time of year, offering a predictable work-life balance in central London hospitality.
- Mentoring and
training staff to help them build their skills and develop into fully-fledged chefs. - Delivering
high-quality dishes during busy, music-driven evening services. - Handling prep
and service for events ranging from casual street-food-style setups to refined three-course fine dining meals. - Managing
section prep, controlling stock and waste, and maintaining strict food safety standards. - Communicating
tightly with the front-of-house and event team to align food delivery with live entertainment schedules.
ABOUT YOU
- Previous kitchen
experience appropriate to the level of role applied for; entry-level applicants with the right attitude and passion will also be considered. - A genuine passion for food, hospitality and the Food
& Beverage industry. - Strong team spirit and a positive, hands-on approach.
- Excellent attention to detail, quality and guest
expectations. - Good organisation and the ability to work effectively
in a busy service environment. - Clear and professional communication skills.
- Flexibility to respond quickly and positively to changing work situations.
- Proof of eligibility to work in the UK.
- For more senior
chef positions, the ability to lead, organise, support and develop others.
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