Demi 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 prestigious hotel in London is seeking a Demi Chef de Partie for its Lobby kitchen. This role involves supervising junior chefs, delivering high-quality dishes, and maintaining service standards. Ideal candidates will have at least 2 years of experience, culinary qualifications, and a passion for quality food. Competitive remuneration and benefits are offered.

Benefits

Market-leading remuneration

Attractive benefits

Service charge

Qualifications

• 2 years of experience in a hotel or restaurant kitchen brigade.
• Friendly and positive attitude with the ability to guide a team.

Responsibilities

• Support the team in running the shift in a busy kitchen.
• Deliver quality food with the best ingredients.
• Supervise and train Commis Chefs and Apprentice chefs.
• Provide service in line with Peninsula Service Principles.

Skills

Extensive knowledge of food and ingredients

Creativity

Team supervision

Flexibility in approach

Ability to work under pressure

Education

Culinary certifications/qualifications or Apprenticeship

Job description

The Peninsula London is delighted to announce that we are seeking a Demi Chef de Partie for our Lobby kitchen brigade. This service 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

• To support the team with all aspects of running the shift in this busy kitchen.
• To deliver quality food with the best ingredients, following the menu guidelines but also able to be flexible with guest requests.
• Supervising a team of Commis Chefs, training, and guiding them often coaching and mentoring Apprentice chefs too.
• 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 2 years within a hotel or restaurant kitchen brigade is essential
• Some level of culinary certifications/qualifications or Apprenticeship.
• 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.