Chef de Partie — Fine-Dining Kitchen Lead

Carbone London; Greater London; Hybrid; GBP 26,000 - 34,000; Full time

Job summary

Carbone London in Mayfair, housed in the Chancery Rosewood Hotel, is seeking an experienced Chef de Partie to join our high-volume, fine-dining kitchen. You will run a designated section and contribute to the restaurant’s standards of quality and presentation.

The role requires at least 2 years of relevant experience, a culinary qualification or equivalent, and the ability to work under pressure as part of a team. Expect a busy service, precise timing and a positive, can-do attitude.

Qualifications

• Minimum 2 years of experience in high volume and fine dining restaurants.
• Proven experience as a Chef de Partie or strong Demi Chef ready to step up.
• Good knowledge of professional kitchen operations and food safety standards.
• Ability to manage a section independently and work under pressure.
• Culinary qualification or equivalent professional experience.
• A team player with a positive, can-do attitude.
• Must be able to lift up to 50 pounds.

Responsibilities

• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow executive or sous chef’s instructions.
• Clean up station and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Skills

High-volume experience

Fine dining experience

Food safety knowledge

Independence under pressure

Team player

Physical stamina

Education

Culinary qualification

Job description

Carbone London in Mayfair, housed in the Chancery Rosewood Hotel, is seeking an experienced Chef de Partie to join our high-volume, fine-dining kitchen. You will run a designated section and contribute to the restaurant’s standards of quality and presentation.

The role requires at least 2 years of relevant experience, a culinary qualification or equivalent, and the ability to work under pressure as part of a team. Expect a busy service, precise timing and a positive, can-do attitude.