A chef de partie is required for a state of the art dining facility within a newly refurbished site within the city of London area.
Comprising 6th floor with 14 private dining rooms offering top end service and Michelin */fine dining menus. They will also offer corporate hot & cold buffets ranging from finger / fork buffets through to VIP lunches/dinners. There will be two other floors that will have kitchens producing for the great hall and 5 other rooms (40 max and 4 rooms of 12). The food offer here will be an la carte menu, working & sandwich lunches and other hospitality menus. A larger banqueting area has a capacity of 250 and utilised for larger sit down dinners, special events, canapé receptions.
The chef de partie will work with a total team of around 10 chefs on a daily basis and be required to work alongside other chef de parties and the sous chef on larger, garnish and sauce sections.
You will already be at a chef de partie level and have experience in working in a similar London based corporate dining kitchen or a chef de partie within a three rosette or Michelin star kitchen. You will understand and be able to run a sauce section while having proof of knowledge and skills a chef de partie should have.
This position offers Monday to Friday working days with paid overtime for work over 40 hours.
‘Due to the high volume of applications we are currently receiving only successful candidates will be contacted’