Chef de Partie - Events

HSH Group / The Peninsula Hong Kong; London; On-site; GBP 30,000 - 50,000; Full time

Job summary

An exceptional opportunity awaits at a high-profile flagship hotel in London, seeking a dedicated Chef de Partie for the Events kitchen. This role involves assisting the Sous Chef in daily operations, leading a talented team to deliver quality dishes with the finest ingredients, and ensuring compliance with health and safety standards. Join an award-winning group and work alongside an experienced team in a dynamic environment, where culinary creativity and leadership are highly valued. If you thrive under pressure and possess a flexible approach, this position could be your next exciting challenge.

Benefits

Market-leading remuneration

Service charge

Attractive benefits

Qualifications

• 3+ years experience in a high volume hotel or events kitchen.
• Extensive knowledge of food and ingredients with creativity.

Responsibilities

• Assist the Sous Chef in daily kitchen operations.
• Supervise and train kitchen staff, including apprentices.
• Ensure cleanliness and compliance with health standards.

Skills

Culinary Creativity

Team Leadership

HACCP Compliance

Food Quality Management

Education

Culinary Certifications

Job description

The Peninsula London is delighted to announce that we are seeking a Chef de Partie for our Events kitchen. This role is responsible for assisting the Sous Chef in all aspects of the day-to-day operations and for ensuring that hotel standards are followed and maintained continuously.

An exceptional opportunity to join our high-profile flagship hotelin 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.

To lead a team to deliver quality food with the best ingredients, following the menu guidelines but also able to be flexible with guest requests.

Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs too.

Required to ensure the 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.

General requirements

Extensive knowledge of food and ingredients with a high level of creativity.

Experience of 3 years within a high volume hotel or events kitchenis essential and preferred if you 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.

This position requires the fulfilment of night shift duties based on the operational needs of the business. The ability and willingness to work during these hours is a necessary condition of employment.

We are delighted to receive your CV and will liaise with suitable candidates directly.

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