Chef de Partie - Staff Canteen

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

• 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.
• 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.
• Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs too.
• Assisting with roster management, ensuring all the team has the ability to attend training and hotel activities.
• Checking orders, requisitions, and budgeted costs.
• 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.  
• 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 3 years within a hotel or restaurant kitchen brigade is essential and preferred if you have managed a team.
• Some level of culinary certifications/qualifications.
• 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.