London - Chef de Partie

The Zetter Group; Greater London; Hybride; GBP 28 000 - 36 000; Plein temps

Avantages offerts par ce poste

Discounted Food & Drink

Friends & Family Hotel Rates 50% off

Birthday paid day off

Growth culture & equal opportunities

Résumé du poste

The Zetter Group in London is seeking a Chef de Partie to lead a section with pride in standards, ownership of mise en place, and support for the Sous and Head Chef. This hands-on role emphasizes consistency, hygiene, and teamwork, with training responsibilities for junior staff and a focus on service-ready dishes prepared to exacting specifications.

Join a boutique hospitality culture that values individuality and offers staff dining perks and staff discounts across our parlours and eateries.

Qualifications

• This is a hands-on role requiring strong technical ability, pace, and pride in standards.
• Focus on consistency, organisation, hygiene, and teamwork.
• Training and development of junior team members will be supported.

Responsabilités

• Run your section during service, ensuring dishes are delivered on time and to specification.
• Prepare, cook, and present dishes to the highest standards of flavour, freshness, and presentation.
• Maintain consistent seasoning, portioning, and plating standards across every service.
• Adapt quickly to last-minute changes, reservations, dietary needs, and event demands.
• Complete mise en place in line with forecasted covers, events, and in-house business.
• Prepare sauces, soups, garnishes, and components as required for your section.
• Ensure correct storage, labelling, rotation, and positioning of food in line with HACCP.
• Order and manage supplies for your section, minimising waste and maintaining stock control.
• Supervise and support Demi Chefs, Commis Chefs, and Kitchen Porters during your shift.
• Support training and coaching of junior staff, leading by example and reinforcing standards.
• Carry out clear handovers at the end of each shift to support continuity and readiness.
• Follow food safety, hygiene, and sanitation procedures, applying HACCP principles at all times.
• Maintain a clean and organised section, ensuring equipment and work areas are safe and presentable.
• Support The Zetter Group’s sustainability approach by reducing waste and handling recycling correctly.

Description du poste

The Zetter is a quiet celebration of intimate spaces, timeless imperfection, and unapologetic British eccentricity. With our collection of boutique hotels, townhouses, and parlours nestled in London’s most characterful neighbourhoods, we offer more than a stay — we curate experiences brimming with thoughtful details, curated charm, and stories layered into every corner.

Our food and drink are an extension of this ethos — carefully crafted menus, perfectly poured cocktails, and service that feels warm, attentive, and never scripted. We believe that dining and drinking at The Zetter should be as memorable as sleeping under our roofs.

Just moments away from the British Museum, our Bloomsbury townhouse is a design‑led hideaway full of characterful rooms and suites, a gym, and tranquil garden—plus a parlour and terrace made for long, leisurely cocktails.

Role Overview

As Chef de Partie, you are responsible for running your section to a consistently high standard, supporting the Sous Chef and Head Chef with service delivery, preparation, quality control, and kitchen organisation. You will take ownership of mise en place, ensuring your section is always service‑ready, and you’ll support the training and development of junior team members.

This is a hands‑on role requiring strong technical ability, pace, and pride in standards, with a focus on consistency, organisation, hygiene, and teamwork.

Key Responsibilities

Section Leadership & Service

• Run your section during service, ensuring dishes are delivered on time and to specification.
• Prepare, cook, and present dishes to the highest standards of flavour, freshness, and presentation.
• Maintain consistent seasoning, portioning, and plating standards across every service.
• Adapt quickly to last‑minute changes, reservations, dietary needs, and event demands.

Preparation & Kitchen Organisation

• Complete mise en place in line with forecasted covers, events, and in‑house business.
• Prepare sauces, soups, garnishes, and components as required for your section.
• Ensure correct storage, labelling, rotation, and positioning of food in line with HACCP.
• Order and manage supplies for your section, minimising waste and maintaining stock control.

Teamwork & Training

• Supervise and support Demi Chefs, Commis Chefs, and Kitchen Porters during your shift.
• Support training and coaching of junior staff, leading by example and reinforcing standards.
• Carry out clear handovers at the end of each shift to support continuity and readiness.

Compliance, Hygiene & Sustainability

• Follow food safety, hygiene, and sanitation procedures, applying HACCP principles at all times.
• Maintain a clean and organised section, ensuring equipment and work areas are safe and presentable.
• Support The Zetter Group’s sustainability approach by reducing waste and handling recycling correctly.

What Awaits You at The Zetter:

Discounted Food & Drink in all Zetter Parlours

Friends & Family Hotel Rates – 50% off for your favourite people

A paid day off on your birthday

A culture that values individuality, celebrates effort, and supports growth

We are an equal opportunity employer, and all applications will receive consideration for employment without regard to any protected characteristics by law.