Chef de Partie - Mirror Room

Rosewood Hotel Group; Greater London; On-site; GBP 28,000 - 34,000; Full time

Benefits offered by this job

28 days paid holidays + Bank Holidays

Company pension scheme

12 complimentary room nights and F&B 


Career development opportunities

Free meals on duty

Season ticket loan

Job summary

Rosewood London is seeking a Chef de Partie to join our Culinary Services team. You will lead a kitchen section, report to the Junior Sous Chef, and drive quality in a high-end setting.

Key responsibilities include enforcing food safety, managing wastage and margins, supervising Demi Chefs de Partie and Commis Chefs, and aiding Sous Chef in menu/workflow development. Expect a collaborative, fast-paced environment with opportunities for growth.

Qualifications

• Experience leading kitchen teams in upscale environments.
• Organised and efficient in managing responsibilities.
• Ability to thrive in high-pressure kitchens and develop staff.

Responsibilities

• Ensure food safety and health and safety standards are met at all times.
• Oversee food wastage and quality to protect margins without compromising quality.
• Supervise Demi Chefs de Partie and Commis Chefs.
• Assist Sous Chef to develop menus and workflows.
• Take a proactive approach to planning and ordering for your section.

Skills

Team leadership

Organisation

Leadership under pressure

Upscale kitchen experience

Job description

Role

We are currently looking for a Chef de Partie to join our team of supervisors within Culinary Services at Rosewood London. Our Chefs de Partie are entrusted with efficiently leading sections with in the kitchen and directly reports to the Junior Sous Chef.

Key expectations of this role are

• Ensuring food safety and health and safety regulation and standards are respected by the brigade all times.
• Overseeing food wastage and food quality in order to maintain profit margins without compromising on quality standards.
• Supervising and developing Demi Chefs de Partie and Commis Chefs.
• Assisting the Sous chef to develop the menus and work flows.
• Taking a proactive approach in planning ahead and ordering for your section.

Profile

• The ability to work in a team and build relationships with the others.
• Being organised and efficient in managing and assigning responsibilities.
• A good understanding of how to lead a kitchen in a high-pressure environment and develop people effectively.
• Experience in producing high quality food in an upscale environment.

All our associates have the opportunity to live by our guiding philosophy which captures the essence of our culture RELATIONSHIP HOSPITALITY. Heartfelt interactions are our lifeblood. A desire to build genuine, rewarding and lasting relationships with everyone we meet comes naturally to us - it’s our Calling.

Benefits

• 28 days paid holidays per annum including Bank Holidays
• Company pension scheme
• 12 complimentary room nights and F&B discount worldwide
• Career development opportunities
• Free meals on duty
• Season ticket loan