Fine dining chef Work, Jobs in London, Eng (with Salaries)

Private Chef
Coterie Holdings UK Limited —London
- From £80,000 a year
- Full-time
- Culinary experience
- Cooking
- Hotel
- Store discount
- Employee discount
Quick apply
2d
Fine Dining Sous Chef
Restaurant Associates —London
- £20.68 an hour
- Monday to Friday
- Hospitality
- Culinary experience
- Cooking
- Employee discount
Evening/day Chef (Fine Dining European Cuisine)
Blackheath house —Blackheath
- £20,000 - £28,000 a year
- Part-time
- Cooking
- In-person
- Restaurant experience
Quick apply
Commis Chef
The Ritz London —London
- £36,942 a year
- Full-time
- Culinary experience
- Cooking
- English
- Employee discount
Quick apply
Weekend Breakfast / Brunch Chef
Thrift Taco —Islington
- £15 - £18 an hour
- Part-time
- Hospitality
- Casual dining restaurant
- Cooking
- Employee discount
- Flexible schedule
Quick apply
5d
Chef de Partie
The Ritz London —London
- £43,255 a year
- Full-time
- Culinary experience
- Cooking
- English
- Employee discount
Quick apply
Executive Chef - New Opening
JKS Restaurants —London
- £85,000 - £90,000 a year
- Full-time
- Bar
- Cooking
- Leadership
- Employee assistance programme
- Employee discount
Quick apply
Sommelier, Pre-Opening - The St. Regis London
Marriott International, Inc —London
- Full-time
- Hospitality
- Hotel
- Organisational skills
- Employee assistance programme
- Sick pay
Demi Chef de Partie, The Savoy Hotel
FAIRMONT —London
- £44,468 a year
- Full-time
- Hospitality
- English
- Hotel
- Language training provided
- Employee assistance programme
Quick apply
1d
Head Chef
Pillarangel Limited —London
- Up to £60,000 a year
- Full-time
- Management
- Cooking
- Organisational skills
Quick apply
6d
Sous Chef
The Chesterfield Mayfair Hotel —London
- £51,000 a year
- Weekend availability
- Bar
- Cooking
- Hotel
- Employee assistance programme
- Referral programme
Quick apply
Head Waiter/Head Waitress
The Entourage Group —London
- From £18 an hour
- Full-time
- Bar
- Customer service
- English
- Employee discount
- Referral programme
Quick apply
Hospitality Chef
barlett mitchell - #LOGateway —London
- £37,000 a year
- Weekend availability
- Hospitality
- Cooking
- Communication skills
- Annual leave
Quick apply
13d
Chef de Partie – Japanese Fine Dining
Roketsu —Marylebone
- £33,000 - £42,000 a year
- Full-time
- Cooking
- In-person
- Kitchen experience
- Employee discount
Quick apply
Hospitality Chef
bartlett mitchell - #TVCWoodLane —London
- Up to £40,000 a year
- Full-time
- Hospitality
- Cooking
- Communication skills
- Annual leave
Quick apply
5d
Junior Sommelier, Pre-Opening - The St. Regis London
Marriott International, Inc —London
- Full-time
- Hospitality
- Bar
- Hotel
- Employee assistance programme
- Sick pay
Sous Chef
Aragawa UK Limited —London
- £40,000 - £45,000 a year
- Full-time
- Culinary experience
- Cooking
- Continuous improvement
Quick apply
11d
Head Chef
Hilton —London
- £58,000 - £66,000 a year
- Full-time
- Culinary experience
- Hotel
- Driving
- Employee stock purchase plan
- Annual leave
Sous Chef
HiStory Hospitality —Slough
- Up to £55,000 a year
- Weekend availability
- Hospitality
- Culinary experience
- Cooking
Quick apply
7d
Chef de Partie
Prime Workforce Limited —London Bridge Station
- £38,000 - £40,000 a year
- Full-time
- Cooking
- Hotel
- In-person
- Employee discount
Quick apply
9d

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Private Chef

Coterie Holdings UK Limited
London

Quick apply

Job details

Full-time
From £80,000 a year
2 days ago

Benefits

Store discount
Company pension
Company events
Private medical insurance
Employee discount

Qualifications

Culinary experience
Cooking
Kitchen management
NVQ
Leadership
Communication skills

Full job description

Private Chef - “26” Grosvenor Street, Mayfair, London

About Coterie

Coterie group consists of leading wine merchants, distributors, storage providers, and platforms that elevate how wine is bought, enjoyed, moved, stored, and owned. Each is defined by its own expertise and reputation, developed over time through long-standing relationships and a deep understanding of the market. Together, they are strengthened through shared capability, greater visibility, and a more connected way of operating. Coterie operates across three traditionally separate areas of the fine wine market: merchants, logistics and storage, and financial access. Most wine businesses sit within one. Coterie connects them through shared infrastructure, shared expertise, and a more aligned way of working.

The Opportunity

We have an exciting opportunity to join a dynamic, market-leading fine wine group, as the Private Chef in our new Coterie office and private event space ’26’, based in Grosvenor Street, Mayfair, London.

We're passionate about delivering best-in-class service through our expert team, streamlined processes, and innovative technology. We are committed to fostering a collaborative and supportive work environment where employees can thrive and make a significant impact. Shape the future of fine wine with us.

Our new office is planned to open in September 2026, and along with being the home for our Coterie Team, it will be home to an exclusive private event space, consisting of two private dining rooms, a fine wine tasting room, and relaxed lounge space, where we will entertain wine producers, private clients, hospitality customers, and invited guests.

Role Summary

We are looking for a Private Chef for “26” who will be a culinary leader responsible for overseeing all aspects of 26’s culinary operations. Our chef will serve a highly discerning client base that expects both high-end refinement and consistent, personalised service.

This is a high-visibility, hands-on role requiring an exceptional chef who can effortlessly balance culinary creativity with operational discipline.

The ideal candidate will cultivate a culture of excellence in the kitchen, deliver seasonal and bespoke menus, champion exceptional wine-and-food pairings supported by our in-house wine team, and engage warmly with clients & guests to build lasting relationships.

Primary Responsibilities

Menu Development: Work in conjunction with our Culinary & Hospitality Consultant to design, execute, and evolve innovative menus across multiple dining opportunities (fine dining lunches & dinners, drinks receptions, bespoke client events, wine producer events).
Customisation: Accommodate highly specific dietary requirements, allergies, and custom off-menu requests from clients.
Wine Synergy: Collaborate closely with the wine team to design sophisticated, seasonal tasting menus and curate exceptional wine-pairing experiences for exclusive events and private dinners.
Sourcing & Quality: Establish strict food purchase specifications, sourcing the highest quality seasonal, local, and sustainable ingredients.
Quality Control: Maintain an active presence peak services to inspect, expedite, and guarantee that every plate leaving the kitchen meets the highest aesthetic and culinary standards.
Floor Presence: Be the face of the kitchen, frequently visiting the dining rooms to build rapport with clients and elevate the member experience.
Bespoke Events: Collaborate with the Events team to plan and execute custom events for clients. Examples might be at Royal Ascot, Wembley, Goodwood, or Monaco.
Mentorship & Culture: Recruit, train, mentor, and schedule a highly motivated kitchen team. Foster a professional, respectful, and positive workplace culture that encourages retention and development.
Operational Standards: Standardise recipes, prep sheets, and plating guides to ensure absolute consistency across all culinary outlets and events.
Sanitation & Compliance: Ensure strict adherence to all local health department regulations, food safety policies, and HACCP guidelines. Maintain immaculate cleanliness across all kitchen, storage, and refrigeration areas.
Facilities Management: Monitor and coordinate with the building manager the regular maintenance and repair of all kitchen equipment to ensure a safe, efficient working environment.

Required Skills and Experience

Experience: Minimum of 10 years of progressive culinary leadership experience (such as Head Chef, or Executive Sous Chef) in a high-end private club, luxury hotel, Michelin-starred, or premium fine-dining establishment.
Culinary Artistry: Masterful understanding of both classic and contemporary culinary techniques, with a proven track record of designing acclaimed menus.
Wine & Beverage Knowledge: Strong proficiency in wine pairing, flavour profiles, and working alongside sommeliers or wine merchants to elevate the overall dining experience.
Interpersonal Skills: Effective communication and emotional intelligence; comfortable interacting with high-net-worth individuals, and leading diverse teams.
Technical Skills: Proficient with kitchen management software, POS systems, inventory tracking tools.
Education, Certifications and References: Hold city and guilds 706/1 and 2 or NVQ equivalent.

To perform the role to a high level, you’ll be able to demonstrate the following skills and behaviours.

Excellent communication skills to relate to guests and your team.
Deliver excellence under pressure.
Excellent inter-personal skills.

What We Offer

Salary: dependent upon experience
Bonus: an annual bonus scheme, based on company and individual performance
Pension: employee-employer matched pension contributions of 5% each
Healthcare: Bupa Private Healthcare
Events: company-sponsored social events
Education: Opportunity for wine education sponsorship
Additional Benefits: Team member discount on wine. An opportunity to build your career, not just take a job.

To Apply

If you’d like to apply, please send a cover letter explaining what you can bring to the role, along with your CV to the People team, [email protected].

Pay: From £80,000.00 per year

Experience:

Culinary: 10 years (preferred)

Work Location: In person

Quick apply

Refine Your Search

fine dining chef jobs in london, eng

Private Chef

Fine Dining Sous Chef

Evening/day Chef (Fine Dining European Cuisine)

Commis Chef

Weekend Breakfast / Brunch Chef

Chef de Partie

Executive Chef - New Opening

Sommelier, Pre-Opening - The St. Regis London

Demi Chef de Partie, The Savoy Hotel

Head Chef

Sous Chef

Head Waiter/Head Waitress

Hospitality Chef

Chef de Partie – Japanese Fine Dining

Hospitality Chef

Junior Sommelier, Pre-Opening - The St. Regis London

Sous Chef

Head Chef

Sous Chef

Chef de Partie

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