DELI MANAGER AT OREN DELICATESSEN
We are looking for a passionate and experienced Deli Manager to join our team at Oren Delicatessen. This is a full-time role working five days a week (Tuesday–Sunday, 9:00 AM–5:30 PM).

Key Responsibilities:

Overseeing daily front-of-house operations
Managing orders and stock levels
Leading and supporting the team to deliver excellent customer service
Coordinating with the kitchen to ensure proper stock levels
Handling administrative tasks such as customer and supplier communications

You are:

Experienced in hospitality or food retail management
Highly organised and proactive
Passionate about great food and customer service
Strong leadership and communication skills

Salary: between 32K and 34K based on experience

To apply please send your CV & cover letter to lisa@orenlondon.com

HEAD CHEF AT OREN DELICATESSEN
We are looking for a passionate and experienced Head Chef to join our team at Oren Delicatessen. This is a full-time role working five days a week (Tuesday–Sunday, 7:00 AM–4:30 PM).

The Head Chef is responsible for overseeing all Deli operations, ensuring the preparation and presentation of a high-quality daily offering, and managing the kitchen staff. The key responsibilities include:

- Menu/ Product Development: Developing and updating the daily offering (including breads and pastry) in alignment with Oren Delicatessen’s concept and ethos, keeping up-to-date with customer preferences.

- Staff Management: Recruiting, training, and supervising all kitchen staff. Leading byexample to foster a climate of cooperation and respect between co workers in thekitchen and FOH.

- Quality Control: Ensuring all dishes, breads and pastries meet the Deli’s standards for taste, presentation and consistency.

- B2B Sale Management: Supervising delivery of daily/weekly orders of breads and deli items, ensuring that orders are prepared and ready for pick-up on schedule.

- Inventory Management: Overseeing stock levels, ordering supplies, and managing food costs to minimize waste.

- Health and Safety Compliance: Maintaining strict hygiene levels and safety in the kitchen to the government standards. Responsible, with the full kitchen team, for maintenance, cleanliness, and general care of all kitchen equipment.

- Financial Oversight: Managing food costs, ensuring GP targets are met and that all items offered are costed.