Chef de Partie - Staff Canteen

HSH Group / The Peninsula Hong Kong; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a talented Chef de Partie for its flagship hotel in London. This role offers a unique opportunity to work in a vibrant kitchen environment, assisting the Sous Chef and leading a dedicated team to deliver exceptional culinary experiences. With a focus on quality ingredients and creativity, you will play a vital role in ensuring the highest standards of food preparation and service. Join a prestigious group that values excellence and provides a supportive atmosphere for professional growth. If you are passionate about cooking and ready to take your career to the next level, this position is perfect for you.

Benefits

Marktführende Vergütung

Servicegebühr

Attraktive Vorteile

Qualifications

• 3 Jahre Erfahrung in einer Hotel- oder Restaurantküche erforderlich.
• Fähigkeit, unter Druck zu arbeiten und ein Team zu führen.

Responsibilities

• Unterstützung des Sous Chefs bei den täglichen Abläufen der Küche.
• Leitung und Schulung des Küchenteams, einschließlich Auszubildender.

Skills

Kochkunst

Teamführung

Kreativität

HACCP-Compliance

Druckbewältigung

Education

Culinary Certifications

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

1. Assisting the Sous Chef with all aspects of the day-to-day operation of this busy kitchen. Mainly working with the Colleague Restaurant Menu but the flexibility to work across other kitchens and menus is required.
2. 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.
3. Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs too.
4. Assisting with roster management, ensuring all the team has the ability to attend training and hotel activities.
5. Checking orders, requisitions, and budgeted costs.
6. 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.
7. Offer service in line with the Peninsula Service Principles of which you will be trained.

General Requirements

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

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