Demi Chef de Partie 

Demi Chef de Partie 

Your chance to join our accolade winning team in the heart of Mayfair! 

Podium Restaurant & Bar as well as CC Bar are located on the ground floor, adjacent to the hotel lobby. Podium Restaurant & Bar is the main hotel restaurant offering, breakfast, all-day dining and our award winning Chocoholic Afternoon tea. CC Bar is a Champagne Bar and private event space for up to 35 guests.

 

We create heartfelt experiences for our guests and meaningful opportunities for our Team Members. Achieving consistently the title of “Great places to work”, this is not just a job – we offer you a journey of self-discovery, growth and an exceptional career.

 

 

Salary - £26,500 plus Service Charge

 

BENEFITS

• Service charge
• Free meals on duty
• Travel and food discounts: - Discounted hotel nights plus 50% off F&B (subject to individual outlets)
• Holiday: 28 days including bank holidays (increasing yearly)
• Pension scheme
• Discounted dental and health cover
• High street discounts: with Perks at Work
• Free uniforms
• Grow your career: access to a network of 6500+ hotels across 100+ countries (subject to local right to work rules)
• Personal Development: programmes designed to support your career

 

A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Be environmentally aware