Chef de Partie - Six Senses London

InterContinental Hotels Group; City Of London; On-site; GBP 28,000 - 36,000; Full time

Job summary

A luxury hotel chain in London seeks a skilled Chef de Partie to prepare a range of high-quality dishes and ensure exceptional kitchen operations. Candidates should have at least 3 years of kitchen experience in full-service outlets. Fluency in English is essential, along with knowledge of cooking techniques and hygiene regulations. Join a team focused on excellence in culinary services.

Qualifications

• Minimum 3 years kitchen experience in a full-service outlet or similar setting.
• Proven results in a luxury hotel environment.
• Knowledge of the farm-to-table concept.

Responsibilities

• Prepare a variety of dishes using several cooking techniques.
• Ensure highest quality of food served.
• Maintain stock levels for kitchen efficiency.
• Adhere to fire safety, hygiene, and health regulations.
• Support budget management through cost control.

Skills

Cooking techniques

Broiler equipment knowledge

Knife skills

Understanding of food hygiene

English fluency

Education

High school diploma or equivalent

Hospitality diploma/degree

Job description

Duties and Responsibilities

As Chef de Partie, I will assume full responsibility for the efficient operation in the following:

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and various other kitchen equipment.
• Be fully accountable for the quality of all products served in the steam section.
• Consistently follow standard portion sizes, cooking techniques, quality standards, and kitchen policies and procedures.
• Maintain adequate stock levels at line stations to ensure seamless service during operational hours.
• Adhere to proper plating and garnish presentation for all dishes.
• Possess a thorough understanding of, and comply with, all company policies regarding fire safety, hygiene, and health regulations.
• Inspect and store incoming produce, verifying that all items match order specifications, delivery records, and purchasing requirements.
• Collaborate effectively with other department managers and build strong interdepartmental relationships.
• Be flexible and work in other kitchen sections as needed, depending on business demands or staff shortages.
• Support the outlet’s operational budget by maintaining strict cost control to maximize profitability.
• Understand team objectives and contribute actively to achieving performance targets.
• Be present and engaged throughout service periods.
• Maintain thorough knowledge of all outlet menus.

Qualifications

To execute the position of Chef de Partie, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Fluent in English; I understand that additional languages are preferred.

All candidates must hold the right to work in the UK to be considered. Sponsorship is not available for this role.

The above is intended to provide an overview of the role and responsibilities for a Chef de Partie at Six Senses London. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses London is an equal opportunity employer. This policy applies to all terms and conditions of employment.