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5 Commis chef jobs in Edinburgh

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Commis Chef

  • 12 February 2026
  • IHG Hotels & Resorts - Edinburgh, EH2 4HQ
  • Permanent
  • Full time

A fantastic opportunity for a Commis Chef to join our team at Kimpton Charlotte Square on a Full-Time contract You will earn £12.83 per hour – equal to £26,686.40 salary , plus service charge You can check out our instagram page to have a look at ...

13424 - Commis Chef

  • 17 February 2026
  • University of Edinburgh - Edinburgh, Scotland
  • £24,547 per year
  • On-site only
  • Permanent
  • Full time

Grade UE02: £24,547 per annum plus 5% Premium Band for flexible working Accommodation, Catering and Events (ACE) Full-time: 35 hours per week, 5 over 7 days, including weekends Open-ended (permanent) Vacancies: 3 The Opportunity: An opportunity has arisen for ...

Professional Chef

  • 16 February 2026
  • CribNosh - Edinburgh, Scotland
  • £35,500 to £72,200 per year
  • Fully remote
  • Permanent
  • Part time

Job Title Professional Chef Job Type Full time | Part time | Contract | Self-employed | Flexible Location Edinburgh, United Kingdom Salary £35,500 – £72,200 per annum About Us CribNosh is a revolutionizing food delivery platform founded with a clear mission: ...

Chef de Partie

  • 19 February 2026
  • Apex Hotels - EH1 2HS
  • £15.20 per hour plus excellent company benefits and Perks
  • Permanent
  • Full time

Why join Apex Hotels? You will receive a warm welcome into the Apex family on joining us as a Chef de Partie in Edinburgh. We genuinely care about our guests and each other and we show this through our family values of Trust, Passion, Friendliness and Teamwork...

Chef De Partie

  • 23 February 2026
  • Dakota Hospitality Limited (Dakota Hotels) - Queensferry, EH30 9QZ
  • Permanent
  • Full time

Dakota Hotel based in South Queensferry are seeking a skilled Chef and hard-working individual to join our Kitchen Team in the role of Chef de Partie. CONTRACT AND PAY RATE Earnings are £ 14.55 per hour, paid weekly equating to a minimum guaranteed gross ...

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