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- Tasks: Join our team as a Chef de Partie, leading kitchen operations and mentoring apprentices.
- Company: The Peninsula London is a prestigious hotel known for its exceptional service and culinary excellence.
- Benefits: Enjoy market-leading pay, service charge, and attractive perks in a vibrant work environment.
- Why this job: Be part of an award-winning team, creating quality dishes and gaining valuable experience.
- Qualifications: 3 years of kitchen experience and culinary qualifications are essential; leadership skills are a plus.
- Other info: Opportunity to work across various kitchens and menus, enhancing your culinary skills.
The predicted salary is between 30000 - 42000 £ per year.
The Peninsula London is delighted to announce that we are seeking a Chef de Partie for our Colleague Restaurant (staff canteen)reporting directly to the Sous Chef.
An exceptional opportunity to join our high-profile flagship hotel in London
Market-leading remuneration, service charge, and attractive benefits
Join our award-winning group, working alongside a highly experienced team
Key Accountabilities
- Assisting the Sous Chef with all aspects of the day-to-day operation of this busy kitchen. Mainly working with the Colleague RestaurantMenu but the flexibility to work across other kitchens and menus is required.
- To lead a team to deliver quality food with the best ingredients, following the menu guidelines but also able to be flexible with guest requests.
- Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs too.
- Assisting with roster management, ensuring all the team has the ability to attend training and hotel activities.
- Checking orders, requisitions, and budgeted costs.
- Required to ensure the cleanliness and maintenance, (including health and safety / HACCP compliance) of all kitchen equipment, ensuring that produce mise en place is done for services and products are of high quality.
- Offer service in line with the Peninsula Service Principles of which you will be trained.
General Requirements
- Extensive knowledge of food and ingredients with a high level of creativity.
- Experience of 3 years within a hotel or restaurant kitchen brigade is essential and preferred if you have managed a team.
- Some level of culinary certifications/qualifications.
- Friendly and positive with a flexible approach and confidence to guide a team.
- Ability to work under pressure.
We are delighted to receive your CV and will liaise with suitable candidates directly.
CONTACT US
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Chef de Partie - Staff Canteen employer: HSH Group / The Peninsula Hong Kong
Contact Detail:
HSH Group / The Peninsula Hong Kong Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie - Staff Canteen
✨Tip Number 1
Familiarise yourself with The Peninsula's culinary style and values. Understanding their approach to food and service will help you align your experience and ideas with what they are looking for in a Chef de Partie.
✨Tip Number 2
Network within the hospitality industry, especially with professionals who have worked at The Peninsula or similar establishments. Personal connections can often lead to valuable insights and recommendations.
✨Tip Number 3
Prepare to discuss your leadership style and experiences in mentoring junior chefs. Highlighting your ability to train and guide a team will demonstrate that you’re a good fit for the role.
✨Tip Number 4
Be ready to showcase your creativity in the kitchen. Think of examples where you've adapted menus or created dishes that reflect your personal touch while adhering to guidelines, as this is key for the position.
We think you need these skills to ace Chef de Partie - Staff Canteen
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in a kitchen environment, particularly any roles where you have led a team or worked in a similar setting. Emphasise your culinary qualifications and any specific skills that align with the Chef de Partie role.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for cooking and your ability to work under pressure. Mention your experience with menu planning and team supervision, and express your enthusiasm for joining The Peninsula London.
Highlight Relevant Experience: In your application, focus on your previous roles in hotel or restaurant kitchens, especially those where you managed a team. Include specific examples of how you ensured quality and compliance with health and safety standards.
Showcase Your Creativity: Since creativity is key in this role, consider including a brief section in your CV or cover letter that discusses your approach to menu development or any unique dishes you've created. This will help demonstrate your fit for the position.
How to prepare for a job interview at HSH Group / The Peninsula Hong Kong
✨Showcase Your Culinary Skills
Be prepared to discuss your culinary experience in detail. Highlight specific dishes you've created and any unique techniques you’ve mastered. This is your chance to demonstrate your creativity and knowledge of ingredients.
✨Emphasise Team Leadership
Since the role involves supervising and mentoring, share examples of how you've successfully led a team in the kitchen. Discuss your approach to training apprentices and how you handle team dynamics under pressure.
✨Understand the Peninsula Service Principles
Familiarise yourself with the Peninsula's service standards. Be ready to explain how you would incorporate these principles into your daily work, ensuring that the quality of food and service meets their high expectations.
✨Prepare for Practical Scenarios
Expect to be asked about how you would handle specific kitchen scenarios, such as managing orders during peak times or dealing with unexpected guest requests. Think through your responses to demonstrate your problem-solving skills and flexibility.
