Demi Chef de Partie - Brooklands

Hongkong & Shanghai Hotels Group; City of London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A prestigious hotel in London is seeking a Demi Chef de Partie to deliver high-quality British cuisine in a fine dining setting. The role involves managing food production, ensuring standards of cleanliness, and supervising junior chefs. Candidates should have fine dining experience and culinary qualifications. This position comes with competitive remuneration and the opportunity to work with an experienced team.

Benefits

Market-leading remuneration

Attractive benefits

Service charges

Qualifications

• Experience in a similar role in a fine dining restaurant or luxury 5* hotel.
• Understanding of current culinary trends and classics.
• Desire to learn and improve culinary skills.

Responsibilities

• Produce all food required for the assigned section at the highest standards.
• Promote The Peninsula London as a culinary destination.
• Ensure hygiene and cleanliness of the kitchen areas.

Skills

British cuisine experience

Time-management skills

Organizational skills

Communication skills

Adaptability

Education

Culinary qualifications or certifications

Job description

The Peninsula London is excited to announce we are seeking a Demi Chef de Partie to work as part of the kitchen brigade, being responsible for all activities to consistently deliver a high‑quality menu. Brooklands restaurant will offer contemporary European cuisine from Michelin‑starred Chef Director, Claude Bosi, widely considered to be one of Britain’s leading culinary delights – as well as top‑flight libations and cigars – in a collection of distinctive spaces inspired by the classic eras of British aviation and motorsport.

The venue, designed by London architects Archer Humphryes, comprises a sleek main dining room with a sweeping outdoor terrace with enchanting panoramic views across London’s skyline, taking in iconic landmarks such as St Paul’s, the City, the London Eye, and Battersea, as well as over three Royal Parks (Hyde Park, Green Park, and St James’ Park).

The Peninsula Hotels are renowned for their food and beverage offerings and service, alongside creativity and the combination of best ingredients with tradition and innovation. The pastry, bakery, and chocolate contributions to the F&B experience are fundamental and highly regarded, creating memorable tasting experiences.

• An exceptional opportunity to join our high‑profile flagship hotel in London.
• Market‑leading remuneration, service charges, and attractive benefits.
• Join our award‑winning group, working alongside a highly experienced team.

Key Accountabilities

• Promote The Peninsula London to become a recognised culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence.
• Produce all food required for the assigned section at the highest standards.
• Always follow technical worksheets and recipes as assigned to ensure consistency.
• Ensure that hotel policies and procedures are followed and prevent wastage of surplus stock without undue sacrifice on food quality.
• Be responsible for the hygiene and cleanliness of the assigned kitchen, food production, and food storage areas, and always ensure a high standard of food safety.
• Supervise and guide a team of Commis Chefs.

General Requirements

• Good British cuisine experience and understanding of current culinary trends and classics.
• Experience in a similar role in a fine dining restaurant or luxury 5* hotel.
• Previous relevant culinary qualifications or certifications and appetite to learn.
• Excellent time‑management and organisational skills, highly adaptable, naturally positive.
• Good communication skills, flexibility, and the capability to work under pressure.

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

CONTACT US

Scan or click (on mobile) the QR code to chat directly with our People and Culture team.