Chef de Partie - CDP in Slough

Poon's has been part of London's food story for over fifty years - from Bill and Cecilia's Michelin-starred Covent Garden restaurant in the 1980s to Amy Poon's stunning new permanent home in the New Wing of Somerset House. Already one of the most talked-about openings in the city, Grace Dent called it "sweet, confident, feminine, ballsy and glamorous," The Infatuation named it "the most graceful and grown-up lunch in all of London," and Hot Dinners praised a menu that is "genuinely one of the more interesting offerings we've seen in a long time." The cooking is rooted in Chinese home tradition - claypot rice, wind-dried meats from her grandfather's recipe - served inside one of the city's great Grade I-listed buildings. It feels like somewhere that matters.

About You:

• As a Chef de Partie, you are a passionate and skilled cook with a keen eye for detail.
• You thrive in a fast-paced kitchen environment and take pride in delivering consistently high-quality dishes.
• You have a strong understanding of kitchen operations, food preparation, and a desire to learn and develop your culinary skills under the guidance of senior chefs.
• You are organised, motivated, and ready to take ownership of your section, ensuring a smooth and efficient service.
• Proven experience as a Chef de Partie or in a similar culinary role.
• Strong knowledge of Cantonese or Asian-inspired cuisine is an advantage.
• Passionate about food, with a focus on quality, presentation, and consistency.
• Excellent organisational skills and ability to manage time effectively.
• Strong knowledge of food safety, sanitation, and kitchen regulations.
• Ability to work well under pressure in a fast-paced kitchen environment.
• A proactive and team-oriented approach with the desire to learn and grow.

Key Responsibilities:

• Prepare and cook high-quality Cantonese dishes to the highest standards, ensuring consistency and authenticity in every dish.
• Manage your designated section of the kitchen, taking responsibility for the preparation and presentation of dishes.
• Work closely with the Sous Chef and Head Chef to ensure smooth service and timely delivery of food.
• Ensure all food is prepared and presented according to the menu specifications and Poons quality standards.
• Assist in stock management, ensuring ingredients are fresh, well-stocked, and prepared for daily operations.
• Adhere to all food safety and hygiene standards, maintaining a clean and organised kitchen at all times.
• Assist with menu preparation and the development of new dishes as required.
• Support the training and development of junior kitchen staff, fostering a positive and collaborative environment.
• Monitor and manage wastage, portion control, and food costs in line with budgetary targets.

Your Benefits:

• Sundays off every week, guaranteed.
• Cost price wine and food supplier discounts.
• 40% off the total bill when dining as a table of up to 4.
• 40% off Poon's retail products available directly at the restaurant or retail arch.
• Paid development courses.
• Free CODE Hospitality membership.
• Winemaker-led tasting and training sessions.
• Employee Referral Scheme.
• Employee of the Month win dinner for 2 at a top London restaurant, including the likes of HIDE and Shangri-La.

Where You Work:

Somerset House Resident Pass discounts at all on-site restaurants, bars and cafés, plus early bird, discounted and free access to events and exhibitions in the building.