Chef de Partie - Pastry

HSH Group / The Peninsula Hong Kong; City Of London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A prestigious hotel in London is seeking a Chef de Partie for the pastry department. This role involves supporting the Sous Chef, managing kitchen operations, and guiding the pastry team. Candidates should have extensive culinary knowledge, at least 3 years of experience in a similar environment, and excellent time management skills. Join a high-profile team and enjoy market-leading remuneration and benefits.

Benefits

Market-leading remuneration

Service charge

Attractive benefits

Qualifications

• 3 years of experience in a 5-star hotel or similar culinary environment.
• Experience managing or supervising a team.
• Highly adaptable and positive attitude.

Responsibilities

• Assist with day-to-day operations management, including team scheduling.
• Guide and supervise the pastry team while allocating tasks.
• Ensure compliance with health and safety standards.

Skills

Extensive culinary knowledge

Excellent time management

Good communication skills

Ability to work under pressure

Education

Culinary qualifications or certifications

Job description

The Peninsula London is excited to announce we are seeking aChef de Partie to work within the pastry department, supporting the Sous Chef, and Chocolatier, and assisting to guide the team in this busy and highly demanding position. The Peninsula Hotels are renowned for their food and beverage offerings and service, alongside creativity and combining the best ingredients with tradition and innovation. The Pastry, Bakery, and Chocolate contribution to the F&B experience is fundamental and highly regarded, creating memorable tasting experiences.

An exceptional opportunity to join our high-profile flagship hotel in London

Market-leading remuneration, service charge, and attractive benefits

Join our award-winning group, working alongside a highly experienced team

Key Accountabilities

Assisting with the day-to-day management of the operations including the rosters, assigning duties, and giving the team the opportunity to attend activities and training.

Supervising, managing, and guiding a team and allocating work to them according to skill level and then planning training and initiatives for them to grow and improve.

Check orders, and requisitions against budgeted costs.

Maintain technical worksheets, recipes, and costings are up to date.

Ensuring health and hygiene procedures alongside health and safety requirements are met.

General requirements

Extensive technical, current culinary trends knowledge, and a high level of creativity.

Experience of approx. 3 years within a 5 stars hotel, pastry section, or bakery, restaurant, (or similar) and managing or supervising a team.

Previous relevant culinary qualifications or certifications.

Excellent time management and organizational skills, highly adaptable, naturally positive.

Good communication skills, flexibility, and capability of working under pressure.

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

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