We are seeking talentedPizzaiolo/ Pizza Chefto work with high-end event companies across London. This is an exciting opportunity to be part of prestigious events,signature pizzas to perfection.
Responsibilities:
* Prepare pizza dough, sauces, and toppings according to established recipes and standards
* Stretch and shape dough by hand to create a variety of pizza styles, including thin-crust and deep-dish
* Operate pizza ovens and other kitchen equipment safely and efficiently
* Monitor cooking times and temperatures to ensure pizzas are cooked to perfection
* Coordinate with other kitchen staff to ensure timely and accurate order fulfilment
Requirements:
* Previous experience as a Pizza Chef or Pizza Cook in a high-volume restaurant setting
* Strong knowledge of pizza dough, sauce, and topping combinations, as well as pizza oven
* Ability to work efficiently under pressure and meet deadlines in a fast-paced kitchen environment
* Excellent communication and teamwork skills, with the ability to work collaboratively with kitchen and front-of-house staff.
* Ability to work efficiently in ahigh-end, professional kitchen.
* Must havechef whites, knives, and safety shoes.
* Health & Safety Level 2 and Allergens certificationrequired
What We Offer
* Competitive pay weekly payments via PAYE (including holiday pay), umbrella company, or limited company options.
* Flexible shifts daytime weekday work with occasional evening opportunities.
* A chance to work withrenowned event companiesin London.
* If you are a skilledPizza looking for a flexible and rewarding role in the events industry, wed love to hear from you!
We are proud to be an equal opportunities employer. Change Hospitality is committed to fostering a diverse, equitable, and inclusive workplace. We welcome applications from individuals of all backgrounds and experiences, and we strive to ensure that every employee feels valued, respected, and supported. We believe that a diverse workforce strengthens our organisation and enhances our ability to deliver excellence.
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