Chef de Partie - Staff Canteen

HSH Group / The Peninsula Hong Kong; London; On-site; GBP 28,000 - 35,000; Full time

Job summary

The Peninsula London is seeking a Chef de Partie for its Colleague Restaurant. In this role, you will lead kitchen operations and mentor junior staff while maintaining high standards of food quality and safety. Join an award-winning team in a prestigious hotel in London with market-leading remuneration and attractive benefits.

Benefits

Market-leading remuneration

Service charge

Attractive benefits

Qualifications

• 3 years of experience in a hotel or restaurant kitchen brigade required.
• Leadership experience preferred; ability to guide and mentor junior chefs.
• Extensive knowledge of food and ingredients essential.

Responsibilities

• Assist Sous Chef in the day-to-day operation of the kitchen.
• Supervise and mentor the team, including Apprentice chefs.
• Ensure cleanliness and health compliance in the kitchen.

Skills

Creativity

Team Leadership

Culinary Skills

Ability to Work Under Pressure

Education

Culinary Certifications/Qualifications

Job description

The Peninsula London is delighted to announce that we are seeking a Chef de Partie for our Colleague Restaurant (staff canteen)reporting directly to the Sous Chef.

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 the Sous Chef with all aspects of the day-to-day operation of this busy kitchen. Mainly working with the Colleague RestaurantMenu but the flexibility to work across other kitchens and menus is required.
• To lead a team to deliver quality food with the best ingredients, following the menu guidelines but also able to be flexible with guest requests.
• Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs too.
• Assisting with roster management, ensuring all the team has the ability to attend training and hotel activities.
• Checking orders, requisitions, and budgeted costs.
• Required to ensure the cleanliness and maintenance, (including health and safety / HACCP compliance) of all kitchen equipment, ensuring that produce mise en place is done for services and products are of high quality.
• Offer service in line with the Peninsula Service Principles of which you will be trained.

General Requirements

• Extensive knowledge of food and ingredients with a high level of creativity.
• Experience of 3 years within a hotel or restaurant kitchen brigade is essential and preferred if you have managed a team.
• Some level of culinary certifications/qualifications.
• Friendly and positive with a flexible approach and confidence to guide a team.
• Ability to work under pressure.

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

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