Chef de Partie: Luxury Hotel Kitchen Mastery & Craft

The BoTree; Greater London; On-site; GBP 28,000 - 36,000; Full time

Job summary

The BoTree, part of the Curio Collection by Hilton, seeks a Chef de Partie to join our Culinary Team in a luxury hotel setting in London. You will support the Head Chef, prepare dishes to the highest standards, and collaborate across the kitchen to ensure exceptional guest experiences.

You will work in a professional kitchen environment, upholding food safety and presentation standards while contributing to a culture of excellence and continuous learning.

Qualifications

• Experience in a luxury hotel or fine dining environment preferred.
• Proven ability to deliver high-quality dishes with consistency.
• Strong commitment to food safety and hygiene standards.

Responsibilities

• Support Head Chef in delivering menu items across service periods, including breakfast, à la carte, in-room dining, events and private functions.
• Prepare and cook dishes to high standards with consistency and attention to detail.
• Contribute to exceptional culinary experiences through creativity and precise execution.
• Ensure all food is prepared and presented according to recipes and brand standards.
• Uphold food safety, hygiene and HACCP compliance.
• Maintain clean, safe and organised work areas and equipment.
• Monitor stock levels and support stock control to minimise waste.
• Collaborate with Kitchen Team to ensure seamless service and guest experience.
• Support sustainability initiatives and responsible kitchen practices.

Skills

Professional kitchen experience

Attention to detail

Teamwork

Food safety & HACCP

High standards of presentation

Job description

The BoTree, part of the Curio Collection by Hilton, seeks a Chef de Partie to join our Culinary Team in a luxury hotel setting in London. You will support the Head Chef, prepare dishes to the highest standards, and collaborate across the kitchen to ensure exceptional guest experiences.

You will work in a professional kitchen environment, upholding food safety and presentation standards while contributing to a culture of excellence and continuous learning.