Pastry Chef de Partie in City of Westminster

As part of our premium culinary offering, The Pembroke features multiple restaurants showcasing vibrant flavors, 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. 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.

ROLE OVERVIEW

To further elevate and enhance our operations, weare seeking an accomplished Chef de Partie to contribute and deliver on theclub’s success, providing exceptional experiences for our members.

The Chef de Partie oversees and managesa designated kitchen section, ensuring smooth and efficient daily operations, preparingand delivering high‑quality dishes consistently during both prep and service.

This role supports the Sous Chef andHead Chef in maintaining kitchen standards and workflow, while upholding strictfood safety, hygiene, and cleanliness practices across the section and contributingto menu preparation, development, and continuous improvement of dishes.

RESPONSIBILITIES

• Prepare,cook, and present dishes to the restaurant’s quality standards.
• Maintainproper 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.
• Monitorstock levels, minimise waste, and assist with ordering as needed.
• Ensurecleanliness, organisation, and compliance with food safety regulations andother training relevant to your role.
• Followall dish specifications, recipes, and preparation methods consistently tomaintain quality.
• Ensureportion sizes, cooking times, and presentation strictly match the restaurant’sstandards.
• Maintainaccurate recipe adherence to control costs, reduce waste, and ensureconsistency.
• Reportany deviations from recipe specs or quality issues to senior chefs immediately.

EVENTS FOOD OVERSIGHT

• Assistin the preparation and execution of event menus by producing high‑qualitydishes within your assigned section, following the standards set by seniorchefs.
• Workclosely with the Sous Chef and Senior Sous Chef to organise mise en place forupcoming events, ensuring all items are prepared accurately and on schedule.
• Supportsmooth service during events by maintaining excellent organisation,communicating with the team and responding quickly to instructions orlast‑minute changes.
• Ensureall dishes sent from your section for events are consistent, well-presented andaligned with any dietary requirements or special requests.
• Helpmaintain cleanliness, organisation and readiness in your section throughoutevent service, contributing to a seamless and professional overall kitchenoperation.

REQUIREMENTS

• Previousexperience as a Chef de Partie or strong Demi Chef de Partie background.
• Solidunderstanding of kitchen operations, cooking techniques, and food safety.
• Abilityto stay calm and work effectively in a fast‑paced environment.
• Strongcommunication skills and a positive, team focused mindset.
• Good organisational skills withhigh attention to detail and consistency

WHAT WE OFFER

• Best-in-classsalary
• Family meal onshift
• Industry-leadingLearning & Development opportunities
• Pension scheme –including employer contributions.
• Annual staff awardceremony and party
• More benefits to beset up as we open

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