Chef de Partie – Elevate Fine-Dining & Events

The Pembroke Club London; Greater London; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Best-in-class salary

Family meal on shift

Pension scheme – including employerCon

Annual staff award ceremony and party

Open benefits to be set up as we grow

Job summary

The Pembroke Club London is seeking an experienced Chef de Partie to lead a designated kitchen section and deliver high-quality dishes for our Members. You will support the Sous Chef and Head Chef, maintain strict hygiene, and contribute to menu development and event catering.

Responsibilities include preparing and presenting dishes, ensuring mise en place, training junior staff, managing stock, and upholding our rigorous standards for taste and presentation.

Qualifications

• Experience as Chef de Partie or strong Demi Chef de Partie background.
• Solid understanding of kitchen operations and food safety.
• Ability to stay calm and work in a fast-paced environment.
• Strong communication and team-focused mindset.
• Excellent organisational skills and attention to detail.

Responsibilities

• Prepare, cook, and present dishes to the restaurant’s quality standards.
• Maintain proper mise en place and ensure the section is ready for service.
• Train, guide, and support junior team members such as Commis or Demi CDPs.
• Monitor stock levels, minimise waste, and assist with ordering as needed.
• Ensure cleanliness, organisation, and compliance with food safety regulations.
• Follow all dish specifications, recipes, and preparation methods to maintain quality.
• Ensure portion sizes, cooking times, and presentation match restaurant standards.
• Maintain accurate recipe adherence to control costs and consistency.
• Report deviations from recipe specs or quality issues to senior chefs.

Skills

Chef de Partie experience

Demi Chef background

Food safety

Calm under pressure

Team communication

Organisation

Job description

The Pembroke Club London is seeking an experienced Chef de Partie to lead a designated kitchen section and deliver high-quality dishes for our Members. You will support the Sous Chef and Head Chef, maintain strict hygiene, and contribute to menu development and event catering.

Responsibilities include preparing and presenting dishes, ensuring mise en place, training junior staff, managing stock, and upholding our rigorous standards for taste and presentation.