Job title: Chef De Partie
Department: Food & Beverage, Main Kitchen
Inspired & supported by: Head Chef
Salary: £49,454 (including service charge)
Your purpose will be: To work with a brigade of talented chefs to produce 5-star quality food for our guests. Assisting with any training needs. To help to control section and to deputise in supervisors' absence. To ensure smooth running of the section and to see that all areas of the section maintain The Savoy standards. To cook any food daily according to business requirements.
You will be accountable for:
To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team
To co-ordinate all team members, ensuring that they perform well and cohesively
To check and supervise all aspects of the kitchen
To work closely with Sous chefs on all day-to-day matters
To ensure that all information relating to bookings and movement is communicated and understood by all team members
To check function sheets daily and communicate any movements to the team
To supervise and demonstrate cooking methods for all outlets, when required
To observes and test foods being served
To ensure the proper handling of all food items in accordance with health & hygiene procedures
To report anything that may be considered a health or hygiene hazard
To participate in training programmes
To consider the availability of all raw food items and order items accordingly
To participate in receiving and checking incoming goods
To carry out any external duties such as special events, promotions and demonstrations
To carry out any other reasonable request as directed by your manager
To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your workplace
To be aware of and comply with Food Acts.
Qualifications What you will need to do this role:
3-5 years experience in the Hospitality Industry.
Outstanding communication skills, both written & verbal.
A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
Enthusiastic and positive personality with the ability to build trusting relationships with others.
Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.
Applicable job-related skills as per Accountable Duties.
Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.
Additional Information Whats in it for you?
Competitive salary and additional service charge
Life insurance and pension
31 days of holiday (including public holidays)
Exclusive discounts: Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included) - 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants - 20% off at other Gordon Ramsay restaurants and Restaurant 1890
Free stay for two at The Savoy after successful probation
Colleague restaurant, gym, interfaith prayer room and wellness room
Laundry services
Cashback for wellbeing/healthcare expenses; HSF & Perkbox
Employee assistance program
Virgin Active and The Gym Group membership discounts
Cycle-to-work scheme
Season ticket loan for commuting
Annual optician reimbursements of £100
Local discounts for F&B and retail
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Chef de Partie, All day Dining in London employer: The Savoy
As a Night Manager at the Savoy, you will join a prestigious establishment known for its commitment to excellence and guest satisfaction. Our supportive work culture fosters collaboration and personal growth, offering you opportunities to develop your skills in a dynamic environment. With competitive benefits and a focus on employee well-being, working at the Savoy means being part of a team that values your contributions and encourages your professional journey.
