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Chef de Partie - London

Employer
The Stafford Hotel
Location
St James, London
Salary
£25,500 - £28,000 per annum
Closing date
10 Jul 2018

Chefs de Partie - The Game Bird at The Stafford London Hotel, St James’ Place

Full-time

Why join the team at The Stafford London?

Be Our Guest Programme for our new team members. This includes:

  • Complimentary dinner for two at our award winning restaurant The Game Bird after a successful 3 month probationary period
  • Complimentary one night stay at The Stafford after one year of service
  • 50% discount in our food & beverage outlets
  • £100 guest room rate for team members

Reward and Recognition Programme, including:

  • Team Member Referral Scheme
  • Access to over 200+ discounts and deals via Perkbox
  • Employee of the Quarter
  • Employee of the Year
  • Core Values Champion prize giveaways
  • Stafford Legacy Club - long service awards
  • Quarterly Social Events
  • Winter & Summer Social Events
  • Company pension plan
  • Comprehensive onboarding programme for our newest team members
  • Excellent training and development opportunities
  • Wellness Programmes
  • All Team Communication Meetings
  • Interest free season ticket loan
  • Child care vouchers
  • Ride to Work Scheme

About The Game Bird Restaurant

The focus is on modern British comfort cooking executed with style and panache – take a look at our website to find out more!

Ben Tish

Alongside a fantastic and supportive team, you will also work with our Culinary Director, Ben Tish. Ben has previously worked with Michelin starred Chef’s at London’s most innovative Restaurants and appears regularly on popular cookery TV programmes such as Sunday Brunch and MasterChef.

Future Plans

Here at The Stafford London, we have big and exciting plans for the future. We plan to expand our brand with more Restaurant openings in London, and need passionate Chef’s to join our family to make this happen!

Qualities we admire:

  • Genuine passion for all things food
  • Eager to learn & open to training and development
  • A positive attitude
  • Hardworking
  • Forward-thinking
  • Ambitious
  • Strives to deliver excellent service
  • Great with people
  • Team players

The Role:

  • To run and manage a section
  • To prepare and cooking of food to the restaurant specific standards
  • Train, develop and supervise the apprentice / commis chef’s / Demi chefs
  • Awareness and implementation of waste controls
  • Manage section’s ordering, stock control and rotation
  • Adhere to the cleaning schedule for the kitchen
  • Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
  • Detailed Knowledge of the full menu, and able to give a detailed description of all dishes
  • To work as part of the wider restaurant team
  • To comply with legal requirements under the H&S act 1974 and food hygiene
  • Adherence to all policies, procedures, standards, specifications, guidelines and training programmes
  • To escalate maintenance issues to the relevant parties.

Sound like you? Apply, and we will contact you!

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