Chef de Partie - The Lobby Restaurant

The Hongkong and Shanghai Hotels, Limited; City Of London; On-site; GBP 40,000 - 60,000; Full time

Job summary

A luxury hotel in London is seeking a dedicated Chef de Partie for its Lobby kitchen brigade. The role involves supporting the Sous Chef in daily operations, supervising the team, and ensuring high standards of food quality. The ideal candidate has at least 3 years of experience and culinary certifications, along with a creative flair and a positive attitude. Attractive remuneration and benefits are offered.

Benefits

Market-leading remuneration

Service charge

Attractive benefits

Qualifications

• 3 years of experience in a high-volume hotel or restaurant kitchen.
• Friendly and positive attitude with a flexible approach.

Responsibilities

• Assist the Sous Chef with day-to-day kitchen operations.
• Lead a team to deliver quality food and manage guest requests.
• Supervise and mentor apprentice chefs.
• Ensure cleanliness and compliance with health standards.

Skills

Extensive knowledge of food and ingredients

Creativity

Ability to work under pressure

Supervising and training

Education

Culinary certifications

Job description

The Peninsula London is delighted to announce that we are seeking aChef de Partie for our Lobby kitchen brigade reporting directly to the Head Chef. This position is critical to the success of any guest experience, providing a quality menu in partnership with high levels of service within the Lobby of the hotel. The Peninsula Hotels are renowned for the Lobby experience, with live music, a luxurious setting, and food and beverage service offering at the highest level; which, our guests have become accustomed to and that is synonymous with our brand. This position will have a great passion for quality food and ingredients and be able to work flexibly within a kitchen brigade.

• 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.
• 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.
• 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.

General requirements

• Extensive knowledge of food and ingredients with a high level of creativity.
• Experience of 3 years within a high volume 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 look forward to welcoming you to the Peninsula family and receiving your resume.