Chef de Partie

St. James's Hotel & Club - Kitchen; Greater London; Sur place; GBP 22 000 - 32 000; Plein temps

Avantages offerts par ce poste

50% off room and F&B

Continual training and development

Travel card for zone 1-2

Staff meals provided

Discretionary service charge

Laundry service for uniforms

Introduce a friend scheme

Employee Assistance Programme

Résumé du poste

St. James's Hotel and Club in Mayfair is seeking a Chef de Partie to uphold high standards of fresh, flavorful and beautifully presented dishes. You will assist the Executive Chef and Head Chef, and play a key role in menu development and kitchen operations.

The ideal candidate has 2 years in a similar hotel kitchen role, Level 2 Culinary education (NVQ or equivalent) and Level 2 food safety. Excellent organisation, communication and a calm, precise approach to high-volume service are essential.

Qualifications

• 2 years of experience in a similar role within a hotel kitchen.
• Level 2 Culinary education and Level 2 food safety qualification.
• Proven stability in a kitchen environment.
• Strong organisation, communication and planning skills.
• Knowledge of all food allergens.

Responsabilités

• Deliver high standards of fresh, flavoursome and well-presented food.
• Support the Executive Chef, Head Chef and Senior Sous Chef in Health & Safety and Food Hygiene.
• Work with Senior Sous Chef and Head Chef to refresh menus and dishes.
• Manage and train junior chefs and kitchen team.
• Carry out kitchen duties and ensure smooth, coordinated teamwork.
• Attend training and team meetings as required.

Connaissances

2 years experience in similar role

Culinary expertise

Allergen knowledge

Multitasking

Food hygiene & safety

Organisation & planning

Communication skills

Adaptability

First aid awareness

Formation

Level 2 Culinary education (NVQ or equivalent)

Level 2 Food safety qualification

Description du poste

Nestled in a quiet cul-de-sac in the heart of Mayfair, St. James's Hotel and Club is a timeless sanctuary where British heritage meets contemporary luxury. Since its inception in 1857 as an elite gentleman’s club, it has served as a sophisticated "home away from home" for diplomats, authors, and stars of the silver screen.
Stepping through its doors, you leave the bustle of London behind for an atmosphere of refined intimacy. The hotel is renowned for its modern English elevated cuisine by Executive Chef William Drabble, whose menus celebrate the finest seasonal British ingredients with meticulous technique. The collection of suites feels more like private residences than hotel rooms, many featuring rare private terraces overlooking the St. James’s skyline.
What truly defines the "St. James’s story" is its blend of history and heart. Whether you are sipping a signature cocktail in the elegant bar or enjoying the celebrated Masterpiece Afternoon Tea, you are participating in a legacy of hospitality that has spanned over 160 years. It remains a hidden gem for those who seek the quintessential London experience: discreet, opulent, and utterly unforgettable.

The hotel has an opportunity available for a Chef dePartie.

Yourduties will include

• Drivinghigh food standards of delivering fresh, flavoursome & finelypresented food at all times.
• Activelysupport the Executive Chef, Head Chef and Senior Sous Chef in controllingHealth & Safety and Food Hygiene.
• Workingclosely with Senior Sous Chef and Head Chef to create and refresh menu anddishes.
• Managingandtrainingjuniorchefsandkitchenteam.
• Tocarry out kitchen duties whilst ensuring a smooth, co-ordinated teameffort in the kitchen.
• Attend training and team meetings asrequired.

The ideal candidate will have thefollowing skills

• 2 years experience similar position or Demi Chef de Partie lookingfor the next level within a hotel environment.
• Level 2 Culinary education (NVQ or equivalent).
• Level 2 food safety qualification.
• Proven stability within a kitchen environment.
• Able to demonstrate excellent organisation, communication andplanning skills.
• Able to demonstrate culinary expertise and knowledge of all foodallergens.
• Ability to multi-task in a fast-paced high-volume environment.
• Good understanding of Food Hygiene and Health & Safetyregulations in the UK.

If you can demonstrate thefollowing skills, that would be an advantage

• PastryExperience.
• Theabilitytoguideandmotivateateamofchefsandkitchenteam.
• Akeeneyefordetailtoensurethequalityandpresentationofdishes.
• Theabilitytoadapttochangingcircumstancesandworkunderpressure.
• First aid at work.

Yourhours of work

• Reporting to the Executive Chef and Head Chef, your hours of work willbe 40 per week, 5 days over 7 on a rota basis, covering various shifts, fromBreakfast to evenings, weekends and bank holidays.

Benefits

• 50% off from room and F&B outlets for friends and family
• Continuous training and development for all staff of all levels
• TFL monthly travel card for zone 1 -2 paid after successful completionof probation
• Staff meals provided on shift
• Discretionary service charge
• Laundry service all formal uniform
• Introduce a friend scheme
• Employee Assistance Programme

In accordance with the requirements of the Immigration, Asylum and Nationality Act 2006, you will be required to provide appropriate evidence of your right to work in the UK before commencing employment.