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Chef De Partie

Thomas Franks Ltd • Norbury, South West London

Salary
£35k – £35k
Posted
14 July 2026
Work mode
Full-time
Sponsor match
high
Skilled WorkerWorker (A rating)
Role overview

Thomas Franks Ltd is hiring a Chef De Partie in Norbury, a full-time hospitality & catering role advertised as permanent. The advertised salary is £35k – £35k. Thomas Franks Ltd holds an active licence on the UK Home Office register of sponsors for the Skilled Worker route, which means it can sponsor a visa for this hire if it chooses to.

Chef De Partie London Contract: Full Time , Permanent Salary: £35,000 per annum Hours: 40h per week Our brand new, state of the art central production unit that caters for some of our smaller B&I locations across London. The team here support our locations with home made grab & go options along with various other offerings from cooked lunches to event catering. This is a full time operation and runs from Sunday to Thursday. We are looking for a talented Chef De Partie to join our team at one of…
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Thomas Franks Ltd is confirmed on the UK Home Office register of licensed sponsors for the Skilled Worker visa route (Worker (A rating)). Always confirm sponsorship availability for this specific role directly with the employer when you apply.
Visa sponsorship snapshot
  • Employer: Thomas Franks Ltd — confirmed licensed sponsor
  • Visa route: Skilled Worker
  • Advertised salary: £35k – £35k
  • How this salary compares: about 17% above the £30,000 median across 1,461 hospitality & catering roles with published salaries on FindSponsorJobs
  • Location: Norbury, South West London · Full-time
  • Posted: 14 July 2026
  • How we verify sponsors: employers are matched against the UK Home Office register of licensed sponsors — read our methodology.
About this sector

Chefs are among the occupations specifically listed as eligible under the Skilled Worker visa, covering roles from commis chef through to head chef level. Restaurant groups, hotel chains, and contract catering companies sponsor both established chefs and those at earlier stages of their career.

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