Senior Chef de Partie | Lead Kitchen, Train & Excel

Soho House & Co.; Greater London; Hybrid; GBP 28,000 - 38,000; Full time

Benefits offered by this job

Weekly pay

Team meal on shift

50% staff discount

Staff room rates

Health cash plan

Dental plan

Birthday day off

Staff discount on Soho products

Charity support days

Counselling sessions

Training programmes

Team events

Job summary

Soho House in London is seeking a Senior Chef de Partie to support the kitchen brigade in delivering exceptional dining experiences for members and guests. You will prepare, cook, and present dishes in line with the club’s food philosophy and lead by example in hygiene and consistency.

You will demonstrate technical expertise, understand kitchen operations, and actively train others while contributing to menu development and allergy compliance.

Qualifications

• Minimum of 2+ years’ experience in a similar capacity.
• Passion for food, attention to detail, and a strong desire to learn.
• Understanding of basic food safety and hygiene practices.
• Culinary qualification (NVQ Level 1 or 2) is a plus but not essential.

Responsibilities

• Prepare, cook, and present dishes within your section to the highest standards.
• Support the Sous Chef and Head Chef during busy periods and events.
• Ensure full compliance with food safety, allergy, hygiene, and health standards (HACCP).
• Take ownership of mise en place and prep tasks for service.
• Assist in training and mentoring junior chefs.

Skills

Experience in busy venue

Communication skills

Teamwork

Attention to detail

Positive attitude

Proactive attitude

Willingness to learn

Education

NVQ Level 1/2 (plus)

Job description

Soho House in London is seeking a Senior Chef de Partie to support the kitchen brigade in delivering exceptional dining experiences for members and guests. You will prepare, cook, and present dishes in line with the club’s food philosophy and lead by example in hygiene and consistency.

You will demonstrate technical expertise, understand kitchen operations, and actively train others while contributing to menu development and allergy compliance.