Chef de Partie - Mayfair, London

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

Chef de Partie - Mayfair, London

Major Food Group is hiring an experiencedChef de Partieto join our team atCarbone London, located inside the Chancery Rosewood Hotel.

TheChef de Partiewill be responsible for running a designated section of the kitchen, ensuring dishes are prepared and presented to a high standard, and supporting the smooth operation of service.

RESPONSIBILITIES of the Chef de Partie:

• 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.

Requirements:

• Minimum 2 years of experience in high volume and fine dining restaurants preferred
• 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