Chef de Partie - The Lobby Restaurant

The Peninsula London; City Of London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A luxury hotel in London seeks a Chef de Partie for the Lobby kitchen. The role involves leading a team, delivering quality food, and ensuring compliance with health and safety standards. Candidates should have at least 3 years' experience in a high-volume kitchen and culinary qualifications. An attractive remuneration package 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 is essential.
• Experience managing a team is preferred.
• Flexibility and confidence in guiding a team.

Responsibilities

• Assist the Sous Chef with daily operations.
• Deliver quality food following menu guidelines.
• Supervise, train, and mentor Apprentice chefs.
• Ensure cleanliness and compliance with health and safety standards.

Skills

Extensive knowledge of food and ingredients

Creativity

Ability to work under pressure

Team guidance and training

Positive attitude

Education

Culinary certifications/qualifications

Job description

The Peninsula London is delighted to announce that we are seeking a Chef 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.