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Hospitality & Catering Jobs

Sous Chef

V & A hospitality ltd • Piccadilly, West London

Salary
£45k – £45k
Posted
6 November 2026
Work mode
Full-time
Sponsor match
high
Skilled WorkerWorker (A rating)
Role overview

V & A hospitality ltd is hiring a Sous Chef in Piccadilly, a full-time hospitality & catering role. The advertised salary is £45k – £45k. V & A hospitality 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.

We are Alex Dilling at Hotel Cafe Royal - 2 Michelin star, a dedicated team within the fine food industry known for our commitment to exceptional culinary experiences and outstanding service. With a focus on quality and innovation, we pride ourselves on creating memorable dining moments that delight our guests and set us apart in the hospitality field. We are currently seeking a talented number of
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V & A hospitality 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: V & A hospitality ltd — confirmed licensed sponsor
  • Visa route: Skilled Worker
  • Advertised salary: £45k – £45k
  • How this salary compares: about 51% above the £29,806 median across 1,594 hospitality & catering roles with published salaries on FindSponsorJobs
  • Location: Piccadilly, West London · Full-time
  • Similar roles nearby: 1 other live hospitality & catering role in Piccadilly — browse them
  • Posted: 6 November 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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