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- Tasks: Run your kitchen section, delivering Michelin-level dishes and maintaining high standards.
- Company: Join J.P. Morgan's dynamic Amenity Services team in Canary Wharf.
- Benefits: Enjoy a competitive salary, Monday-to-Friday hours, and strong employment packages.
- Other info: Opportunity for professional growth and commitment to sustainability.
- Why this job: Elevate your culinary skills while working with industry experts in a vibrant environment.
- Qualifications: Experience in high-standard kitchens and a passion for food are essential.
The predicted salary is between 30000 - 40000 £ per year.
The Amenity Services department provides food and beverage operations across all Client and Conference Centres. This ranges from tea and coffee service for small client meetings to large-scale events of up to 500 delegates, delivering Michelin-level dishes and everything in between.
As a Chef de Partie in Amenity Services, you will work alongside experienced Executive Chefs and a diverse, talented, and innovative food and beverage brigade. The team collaborates with high-quality industry experts, and we welcome individuals who bring professionalism, passion, and authenticity to their work.
This is an exciting opportunity to join a dynamic and inclusive team within J.P. Morgan’s EMEA Amenity Services business in the UK. If you are collaborative, confident, and motivated to deliver a first-class client experience, we would like to hear from you.
We offer a competitive salary based on a 35-hour, Monday-to-Friday working week, providing one of the strongest employment packages within the hospitality sector.
Job responsibilities:- Run your kitchen section end-to-end within a premium Client Centre environment, including preparation, service, and flawless execution.
- Deliver Michelin-level consistency standards in taste, presentation, and timing across daily service and high-profile client events.
- Uphold 5-star hygiene and compliance standards, including temperature logs, HACCP and food safety controls, and impeccable mise en place.
- Own stock and ordering for your section, tight control, correct storage, minimal waste, and accurate stock takes.
- Lead by example on the pass and on the floor, maintaining composure under pressure, sharp standards, professional presence.
- Coach commis/junior chefs to elevate skills, pace, and quality – sharing best practice and maintaining brigade discipline.
- Proven experience working in a fast-paced, high-standards professional kitchen environment, ideally within Michelin-starred restaurants and/or 5-star hotel hospitality settings.
- Strong technical culinary expertise gained through experience in premium, fine-dining food operations.
- Demonstrated ability to work effectively as a strong team player, collaborating with multiple stakeholders in a dynamic kitchen environment.
- High energy, passion for food, and a genuine enthusiasm for continuous learning and professional development.
- Recognised culinary qualifications (NVQs or equivalent).
- A strong interest in supporting J.P. Morgan’s sustainability objectives, with a focus on minimising environmental impact within kitchen operations.
- Basic MS Office skills.
Chef de Partie (Michelin Level Client Dining) Mon-Fri Canary Wharf in London employer: JPMorganChase
Contact Detail:
JPMorganChase Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie (Michelin Level Client Dining) Mon-Fri Canary Wharf in London
✨Tip Number 1
Network like a pro! Reach out to chefs and industry professionals on LinkedIn or at culinary events. Building connections can lead to job opportunities that aren't even advertised yet.
✨Tip Number 2
Show off your skills! If you can, create a portfolio of your best dishes or even a short video showcasing your cooking techniques. This can really set you apart from other candidates.
✨Tip Number 3
Prepare for interviews by practising common culinary questions and scenarios. Think about how you’d handle high-pressure situations in the kitchen and be ready to share your experiences.
✨Tip Number 4
Don’t forget to apply through our website! It’s the best way to ensure your application gets seen by the right people. Plus, we love hearing from passionate chefs like you!
We think you need these skills to ace Chef de Partie (Michelin Level Client Dining) Mon-Fri Canary Wharf in London
Some tips for your application 🫡
Show Off Your Culinary Skills: When writing your application, make sure to highlight your culinary expertise and any Michelin-level experience you have. We want to see how your skills can elevate our kitchen standards!
Be Authentic: Let your personality shine through in your application. We value authenticity and passion for food, so don’t be afraid to share what drives you in the culinary world.
Tailor Your Application: Make sure to tailor your application to the specific role of Chef de Partie. Mention your experience in high-pressure environments and how you’ve maintained 5-star standards in the past.
Apply Through Our Website: We encourage you to apply directly through our website. It’s the best way for us to receive your application and ensures you’re considered for this exciting opportunity!
How to prepare for a job interview at JPMorganChase
✨Know Your Culinary Basics
Brush up on your culinary techniques and Michelin-level standards. Be ready to discuss your experience in high-pressure kitchen environments and how you maintain consistency in taste and presentation.
✨Showcase Your Team Spirit
Emphasise your ability to work collaboratively with others. Share examples of how you've coached junior chefs or contributed to a positive team dynamic in previous roles.
✨Demonstrate Your Passion for Sustainability
Since the role involves supporting sustainability objectives, be prepared to talk about how you've minimised waste or implemented eco-friendly practices in your past kitchens.
✨Prepare for Practical Questions
Expect scenario-based questions that test your problem-solving skills under pressure. Think about how you would handle busy service times or unexpected challenges in the kitchen.