Embark on an exciting career in the food and drink sector with our specialised job board, tailored for professionals in the UK. From culinary positions and restaurant management to roles in food production and beverage distribution, our listings feature a diverse array of opportunities to suit your passion and expertise. Stay informed with our regularly updated job postings from top employers in the industry, and find the perfect role to advance your career. Start your journey in the vibrant world of food and drink today by exploring our extensive range of job opportunities.
940 Jobs Found for The Cavalry in Willesden
We care about your career and are known for having the absolute best people in the industry. When you join us as a Pastry Chef De Partie at CUT you start a unique opportunity to become celebrated as the very best in your field. You'll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achie...
We have an incredible opportunity for an experienced Assistant Restaurant Manager to join the team at Restaurant Gordon Ramsay High. Restaurant Gordon Ramsay High is an intimate 14-seat Chef's table experience and one of five new, unique Gordon Ramsay Restaurants coming to Level 60 at 22 Bishopsgate and will be Europes tallest restaurant. Open fo...
Company Description At Sofitel London St James, we redefine luxury by treating a stay as more than just a temporary pauseit's an opportunity for guests to fall in love with a unique blend of refined luxury and playful indulgence. Our commitment to excellence transcends the ordinary, and we invite you to join a team that specialises in transforming...
Senior Chef de Partie Claridges Restaurant We are seeking an enthusiastic Senior Chef de Partie to j oin our team in Claridge's Restaurant Set in the heart of Mayfair, Claridges is an art deco icon and a byword for understated elegance. Since the 1850s, Claridges has excelled at the finer things in life: glamorous design, inspiring dining, impec...
Place of work- City, university of London, Northampton Square, EC1V 0HB Salary - £29,016 per annum / per hour : £13.95 (Salary paid on Pro-rata basis) Working hours/days 40hrs a week, predominantlyMon to Friday ( occasional weekends) Working weeks - 43 weeks Holiday 24days per calendar year+4 bank holiday paid SCOPE OF JOB: Liais...
Chef de Partie A stone's throw from Old Street on the city/Shoreditch border 'The Princess' is blissfully tucked away from the main hubbub of Shoreditch. We've won our fair share of awards and recognition over the last few years but our ethos hasn't changed a bit. To be the best pub in Shoreditch with the best food in Shoreditch and the best atmosp...
Pastry Junior Sous Chef We are looking for an experienced and passionate Pastry Junior Sous Chef to join a fantastic culinary team in our pastry kitchen at The Lanesborough. One of Londons pre-eminent dining destinations, The Lanesborough is celebrated as much for its exceptional food and drink as its beautiful rooms and suites. With seven indiv...
Tao Group Hospitality, the dynamic global hospitality company, with the widely recognized brands Hakkasan and Yauatcha, has expanded in London. LAVO London at The BoTree is HIRING! Were looking for enthusiastic, confident and experienced people to join our growing team as Chef De Partie! Details: Pastry Demi Chef De Partie role in a fast paced env...
Chef de Partie We're looking for aChef de Partie to join our team at theRoyal Air Force Club. WORKING AT THE RAF CLUB: We are proud to be a London Living Wage employer We alsohave an exceptional working environment,with complimentary Meals on Duty - Nutritional Breakfast/Lunch/Dinner at our employee restaurant Lily's! Employee Assistance Prog...
Sous Chef Number of covers: 800 daily Location: Chelsea Type of contract: full-time, permanent working 45 hours a week About us Since 2011, Granger & Co. has been bringing the best of Australian spirit in food and service to the London hospitality scene. Sunny, easy-going, and always generous, in terms of what we serve and how we serve it, Granger...