Chef de Partie

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.

With striking views across Buckingham Palace Gardens and Hyde Park, The Dining Room is the club’s flagship restaurant, stretching three exquisitely finished rooms and serving a selection of the finest Mediterranean fare from breakfast to dinner.

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
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