Demi Chef de Partie

Novotel Hotels; Greater London; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Personal development programmes

Complimentary meals on duty andUniform

Worldwide travel perks

Pension scheme

28 days holidays including bank hols

Job summary

Novotel London Bridge is seeking a Demi Chef de Partie to support the Chef de Partie in preparing, cooking and presenting high-quality dishes while upholding strict food safety and hygiene standards.

You will work within a designated kitchen section, ensuring timely service, consistent quality, and cost-control while mentoring junior staff and collaborating with front-of-house teams.

Qualifications

• Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.
• Good understanding of food preparation techniques and cooking methods.
• Knowledge of food-safety, hygiene, and HACCP principles.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong organisational and time-management skills.
• Good communication and teamwork abilities.
• Flexible approach to working shifts, including evenings, weekends, and public holidays.
• Knowledge of allergen management and dietary requirements.

Responsibilities

• Prepare, cook, and present dishes according to established recipes and quality standards.
• Assist the Chef de Partie in managing the daily operations of the assigned kitchen section.
• Ensure all food is prepared and served in a timely manner during service.
• Maintain consistency in food quality, portion control, and presentation.
• Monitor stock levels and report shortages to the Chef de Partie or Sous Chef.
• Assist with receiving, checking and storing deliveries in accordance with food-safety standards.
• Follow food-safety, HACCP, and hygiene procedures at all times.
• Maintain a clean, organised and safe working environment.
• Support the training and development of Commis Chefs and Kitchen Assistants where required.
• Minimise food waste and contribute to cost-control initiatives.
• Ensure all kitchen equipment is used safely and maintained in good working order.
• Work collaboratively with the wider kitchen and front-of-house teams to deliver excellent guest experiences.
• Be flexible to assist in other kitchen sections as required.

Skills

Commis Chef experience

HACCP knowledge

Teamwork

Food safety

Time management

Allergen management

Job description

Company Description

Novotel London Bridge is a 4‑star hotel located near the South Bank (SE1 9HH), surrounded by landmarks such as the Tate Modern, The Shard, and St Paul’s Cathedral. The hotel offers 182 chic bedrooms, a Gourmet Bar and Restaurant, and a fitness centre.

Job Description

The Demi Chef de Partie supports the Chef de Partie in the preparation, cooking, and presentation of high‑quality dishes while ensuring the highest standards of food safety, hygiene, and consistency. The role involves working within a designated kitchen section, contributing to efficient operations, and enhancing the dining experience.

• Prepare, cook, and present dishes according to established recipes and quality standards.
• Assist the Chef de Partie in managing the daily operations of the assigned kitchen section.
• Ensure all food is prepared and served in a timely manner during service.
• Maintain consistency in food quality, portion control, and presentation.
• Monitor stock levels and report shortages to the Chef de Partie or Sous Chef.
• Assist with receiving, checking and storing deliveries in accordance with food‑safety standards.
• Follow food‑safety, HACCP, and hygiene procedures at all times.
• Maintain a clean, organised and safe working environment.
• Support the training and development of Commis Chefs and Kitchen Assistants where required.
• Minimise food waste and contribute to cost‑control initiatives.
• Ensure all kitchen equipment is used safely and maintained in good working order.
• Work collaboratively with the wider kitchen and front‑of‑house teams to deliver excellent guest experiences.
• Be flexible to assist in other kitchen sections as required.

Qualifications

• Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.
• Good understanding of food preparation techniques and cooking methods.
• Knowledge of food‑safety, hygiene, and HACCP principles.
• Ability to work effectively under pressure in a fast‑paced environment.
• Strong organisational and time‑management skills.
• Good communication and teamwork abilities.
• Flexible approach to working shifts, including evenings, weekends, and public holidays.
• Knowledge of allergen management and dietary requirements.

Why join us

• Personal development programmes
• Complimentary meals on duty and uniforms
• Worldwide travel perks
• Pension scheme
• 28 days holidays including bank holidays (increasing yearly to up to 5 extra days)