The Peninsula London is delighted to announce that we are seeking a Chef de Partie for our Colleague Restaurant, reporting directly to the Sous Chef.
An exceptional opportunity to join our high-profile flagship hotel in London.
Market-leading remuneration, service charge, and attractive benefits.
Join our award-winning group, working alongside a highly experienced team.
Key Accountabilities
- Assisting the Sous Chef with all aspects of the day-to-day operation of this busy kitchen, mainly working with the Colleague Restaurant Menu, but flexibility to work across other kitchens and menus is required.
- Leading a team to deliver quality food with the best ingredients, following the menu guidelines while being flexible with guest requests.
- Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs.
- Assisting with roster management, ensuring all team members can attend training and hotel activities.
- Checking orders, requisitions, and budgeted costs.
- Ensuring cleanliness and maintenance, including health and safety / HACCP compliance, of all kitchen equipment, ensuring that produce mise en place is done for services and products are of high quality.
- Offering service in line with the Peninsula Service Principles, for which you will be trained.
General Requirements
- Extensive knowledge of food and ingredients with a high level of creativity.
- Experience of 3 years within a hotel or restaurant kitchen brigade is essential, with preference for candidates who have managed a team.
- Some level of culinary certifications/qualifications.
- Friendly and positive with a flexible approach and confidence to guide a team.
- Ability to work under pressure.
We are delighted to receive your CV and will liaise with suitable candidates directly.