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Pastry Chef de Partie, The Savoy Hotel - London

Employer
The Savoy, London
Location
London, Greater London
Salary
Competitive salary and benefits
Closing date
28 Feb 2024

Job Details

Pastry Chef de Partie, The Savoy Hotel - London

Company Description

The Savoy, a Fairmont Managed Hotel, is one of the world's most iconic hotels. A renowned leaders in the hospitality industry, The Savoy has a reputation for outstanding service and excellence. Originally built in 1889, the hotel has a rich history and has played host to royalty, world leaders and legends of the stage and screen. Today, colleagues pride themselves on being innovative and inspirational, delivering the very best in five star luxury. Passionate about developing and promoting talent, The Savoy offers unwavering support and recognition to colleagues, as well as having a very competitive benefits plan.


Job Description

Job title: Pastry Chef De Partie

Department: Pastry, Kitchen, F&B

Inspired & supported by:  Pastry Chef Executive

Salary: 42,600 (including service charge) for 48-hour contract

 

Your purpose will be:

To work with a brigade of talented chefs to produce 5 star quality food for our guests.

You will be accountable for:

  • Preparing dishes to the high standards of our distinctive 5 star cuisine
  • Managing a section in the kitchen, keeping it organised and well prepared at all times
  • Ensuring our standards for cleanliness and hygiene are well understood and never compromised
  • Supporting and leading a team of chefs in your section

Your key responsibilities & contribution will be:

  • Producing our dishes as per the specification, ensuring extraordinary quality and consistency for our guests
  • Leading the team in your section through a smooth service, with clear communication, delegation and support
  • Sharing your ideas to help improve our operation and the F&B offering for our guests
  • Being knowledgeable and a role model of all the food hygiene, health & safety and COVID19 policies of the hotel, for the safety of our guests and team
  • Identifying and facilitating training where required and recording this on personal training records
  • Stepping up in the absence of the Sous Chef and taking ownership of the daily checklist
  • Playing and active part in our team by attending the kitchen briefings and hotel meetings as requested by your leader, to boost our communication across the hotel and to ensure you are well informed
  • Taking a proactive approach to resolving issues you have identified (e.g. regarding equipment or processes)

Qualifications

What you will need to do this role:

  • 3-5 years' experience in the hospitality industry
  • Experience of running a section in a kitchen and ability to motivate others
  • Outstanding communication skills, both written and spoken
  • Confidence in speaking with colleagues at all levels in the hotel
  • Enthusiastic and positive personality and ability to build trusting relationships with others
  • Proven organisation skills and ability to meet deadlines with quality results
  • GNVQ Level 2 or 3
  • Experience working in 5 star hospitality
  • Food Safety and Hygiene Certificate level 2 or 3
  • Experience in fine dining restaurants or 5 star hotels

Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.



Additional Information

What's in it for you?

  • Competitive salary and benefits including pension and life assurance
  • 31 days of holiday including public holidays (prorated to your time at The Savoy)
  • Laundry services & dry cleaning for uniform
  • Colleague restaurant
  • Colleague gym facility
  • Employee assistance program
  • 50% discount at our iconic American & Beaufort Bars
  • 50% discount at our world-famous Afternoon Tea
  • 50% discount at our spa and florist
  • Savoy hotel discount and discount across Accor hotels worldwide
  • 50% discount at Gordon Ramsay's River Restaurant and Savoy Grill 
  • 20% at Gordon Ramsay restaurants outside the hotel

Company

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