Staff Canteen Chef in London

Steeped in history and situated in the heart of Belgravia, The Pembroke stands apart as a unique club for Londoners. From the spirit of our members to the splendour of our events, we are a home for eclectic and excellent living. A place to eat, drink, dance and meet, The Pembroke opens its doors to those who wish to fill their world with the finest experiences, from cocktails to culture, billiards to business.

As part of our premium culinary offering, The Pembroke features multiple restaurants showcasing vibrant flavours, seasonal produce and elevated dining. The main kitchen department will support four distinct restaurants and an events output, so there is opportunity to learn a variety of cuisines, and the ability to move within the restaurant teams.

Role Purpose

The Staff Canteen Chef is responsible for preparing and serving nutritious, well-balanced meals for team members across the club. This role supports the kitchen brigade by ensuring staff catering is consistently delivered to a high standard while maintaining cleanliness, food safety, and organisation in the staff dining area.

Key Responsibilities

• Prepare and serve daily staff meals for employees.
• Assist with menu planning for staff food using available ingredients and surplus produce where appropriate.
• Ensure all food is prepared, stored, and served in accordance with food safety standards.
• Maintain cleanliness and organisation of the staff kitchen and service areas.
• Monitor stock levels for staff catering and communicate ordering requirements to senior chefs.
• Minimise food waste through effective stock rotation and portion control.
• Support the wider kitchen team when required during quieter periods.
• Follow all company policies, health & safety procedures, and HACCP requirements.

Skills & Experience

• Previous experience as a Demi Chef de Partie or Chef de Partie or similar role.
• Good understanding of food hygiene and kitchen safety standards.
• Ability to prepare simple, nutritious meals for large numbers of people.
• Organised, reliable, and able to work independently.
• Positive attitude and willingness to support the wider brigade.

What We Are Looking For

• A practical and hands-on chef who enjoys cooking wholesome food.
• Someone who takes pride in consistency, cleanliness, and organisation.
• A team player who contributes positively to the kitchen culture.

ROLE OVERVIEW

To further elevate and enhance our operations, we are seeking an accomplished Chef de Partie to contribute and deliver on the club’s success, providing exceptional experiences for our members. The Chef de Partie oversees and manages a designated kitchen section, ensuring smooth and efficient daily operations, preparing and delivering high-quality dishes consistently during both prep and service. This role supports the Sous Chef and Head Chef in maintaining kitchen standards and workflow, while upholding strict food safety, hygiene, and cleanliness practices across the section and contributing to menu preparation, development, and continuous improvement of dishes.

RESPONSIBILITIES

• Prepare, cook, and present dishes to the restaurant’s quality standards.
• Maintain proper mise en place and ensure the section is fully prepared for service.
• Train, guide, and support junior team members such as Commis or Demi CDPs.
• Monitor stock levels, minimise waste, and assist with ordering as needed.
• Ensure cleanliness, organisation, and compliance with food safety regulations and other training relevant to your role.
• Follow all dish specifications, recipes, and preparation methods consistently to maintain quality.
• Ensure portion sizes, cooking times, and presentation strictly match the restaurant’s standards.
• Maintain accurate recipe adherence to control costs, reduce waste, and ensure consistency.
• Report any deviations from recipe specs or quality issues to senior chefs immediately.

EVENTS FOOD OVERSIGHT

• Assist in the preparation and execution of event menus by producing high-quality dishes within your assigned section, following the standards set by senior chefs.
• Work closely with the Sous Chef and Senior Sous Chef to organise mise en place for upcoming events, ensuring all items are prepared accurately and on schedule.
• Support smooth service during events by maintaining excellent organisation, communicating with the team and responding quickly to instructions or last-minute changes.
• Ensure all dishes sent from your section for events are consistent, well-presented and aligned with any dietary requirements or special requests.
• Help maintain cleanliness, organisation and readiness in your section throughout event service, contributing to a seamless and professional overall kitchen operation.

REQUIREMENTS

• Previous experience as a Chef de Partie or strong Demi Chef de Partie background.
• Solid understanding of kitchen operations, cooking techniques, and food safety.
• Ability to stay calm and work effectively in a fast-paced environment.
• Strong communication skills and a positive, team-focused mindset.
• Good organisational skills with high attention to detail and consistency.

WHAT WE OFFER

• Best-in-class salary
• Family meal on shift
• Industry-leading Learning & Development opportunities
• Pension scheme – including employer contributions.
• Annual staff award ceremony and party
• More benefits to be set up as we open