Night Chef de Partie — Overnight Kitchen Mastery

The BoTree - Wellness Kitchen; City of Westminster; On-site; GBP 26,000 - 36,000; Full time

Benefits offered by this job

Health Assured program

Wagestream financial wellbeing

Complimentary overnight hotel stay

Birthday holiday

Refer a friend bonus £750

Hotel room discounts via Hilton

28 days' holiday per year

Meals provided on duty

Job summary

The BoTree - Wellness Kitchen in Westminster is seeking a skilled Night Chef de Partie to lead overnight kitchen duties and support the culinary team across LAVO, Wellness, Ground and member dining. The role focuses on delivering high-quality, consistent dishes during night hours and maintaining kitchen standards.

You will work independently on overnight operations, manage mise en place, food safety and stock control, and collaborate with the Executive Chef and Sous Chefs to prepare an evolving

Qualifications

• Previous experience as a Chef de Partie in a luxury hotel or high-quality restaurant.
• Strong culinary skills with experience delivering quality, consistency and presentation.

Responsibilities

• Prepare and cook dishes for overnight in-room dining and other dining operations.
• Manage overnight kitchen operations ensuring high standards of food safety and HACCP compliance.
• Complete mise en place and food preparation for overnight service and day operations.
• Ensure kitchen areas and storage are clean, organized and stock is rotated to minimise waste.
• Communicate effectively with the wider Culinary Team for smooth handovers between overnight and day shifts.

Skills

Chef de Partie

Job description

The BoTree - Wellness Kitchen in Westminster is seeking a skilled Night Chef de Partie to lead overnight kitchen duties and support the culinary team across LAVO, Wellness, Ground and member dining. The role focuses on delivering high-quality, consistent dishes during night hours and maintaining kitchen standards.

You will work independently on overnight operations, manage mise en place, food safety and stock control, and collaborate with the Executive Chef and Sous Chefs to prepare an evolving