Hotels Jobs November 2025


600 Jobs Found

Demi Chef de Partie

NewPosted 05 Nov 2025Beaverbrook
£30,000 Per Annum

The Restaurant Dressed in soft shades of green and immaculately designed by Nicola Harding and Sir Frank Lowe, the Fuji Grill showcases an impressive collection of 19th-century woodblock prints depicting the world celebrated Thirty-Six Views of Mount Fuji. Featuring an elegant menu of flawless sushi, sashimi and nigiri , alongside our signature din...

Junior Sous Chef

NewPosted 05 Nov 2025Fortnum & Mason

Are you passionate about delivering great service and eager to share your knowledge with others? Do you have a flair for customer service and a love for artisanal products? If so, we have the perfect opportunity for you!Fortnum & Mason are looking for an exceptional Jrn Sous Chef to join our team at Heathrow Terminal 5 click apply for full job det...

Pastry Sous chef - New Opening

NewPosted 05 Nov 2025Berkeley Scott
£50,000 Per Annum

Pastry Sous Chef - Exciting New Opening - Central London High-Volume Quality-Driven Career-DefiningWe're on the hunt for a passionate, driven and talented Pastry Sous Chef to join the opening team of an exciting new commercial venue in the heart of Central London click apply for full job details

Head Chef

NewPosted 05 Nov 2025Pho
£45,000 Per Annum

We are looking for a Head Chef to join our busy Pho restaurant in South West London. Our kitchen has a wonderful team of chefs who work very hard and are great at what they do, so its important we find the right Head Chef who is going to be supportive, friendly and hands-on, always ready to help in the different sections of the kitchen click apply...

Chef de Partie

NewPosted 05 Nov 2025Coq dargent
£18 Per Hour

The Role: Chef de Partie The Restaurant: Coq D'argent The Location: 1 Poultry, London EC2R 8EJ The Salary: Up to £17.71 per hour Why work for us: Our industry leading benefits have you covered!Industry leading pay: We value your expertise and dedication click apply for full job details

Head Chef

NewPosted 05 Nov 2025Hamilton Mayday
£55,000 Per Annum

Head Chef, KT4 Surrey £50k Monday to FridayOur client is looking for a passionate and enthusiastic Head Chef to lead the kitchen and create exciting modern and on trend food for every day dining as well as high quality hospitality/events. As the Head Chef, you will be Leading a small team producing fresh seasonal food Creating a menu based on mode...

Chef Manager

NewPosted 05 Nov 2025Impact Food Group
£35,000 Per Annum

Welcome to IFG, we are one of the fastest growing, education catering companies in the country and were recently awarded Education Caterer of the year at the Foodservice Catey Awards. IFG is has 4 amazing brands, Cucina, Innovate, Hutchison & Chapter One.We're not going to bore you with a long list of empty adjectives, we want one simple thing: awe...

Sous Chef

NewPosted 05 Nov 2025Restaurant Associates
£20 Per Hour

Sous Chef - Monday to Friday, 40 Hours per Week - Canary WharfWe are seeking a skilled and motivated sous chef to join our staff dining team based in Canary Wharf.Role Details:Hours: 40 hours per weekSchedule: Start between 7:00 AM and 7:30 AM, finish between 3:30 PM and 4:00 PMRate: £20 click apply for full job details

Sous Chef

NewPosted 05 Nov 2025Celeste
£35,000 Per Annum

Who are we? Celeste is the newest property from the world of Estelle, sister to Maison Estelle in Mayfair and Estelle Manor in Oxfordshire. A meticulously restored townhouse, Celeste is opening in vibrant Notting Hill, London. A public Italian-American restaurant is located on the ground floor, complete with alfresco front terrace, elegant wrap aro...

Chef de Partie

NewPosted 05 Nov 2025ADV RECRUITMENT LTD
£16 Per Hour

Chef de Partie High-End Restaurant in Chelsea! Are you a talented Chef De Partie with the right to work in the UK, looking to elevate your career in a vibrant, high-end kitchen? Were hiring for an award-winning restaurant in Chelsea. The Role: - Position: Chef de Partie - Location: Chelsea, London - Contract: Full-time (48h/week) mix of shif...

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