Chef de Partie

Overview

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Background

The Sloane Club is a private members’ club located in Chelsea with a membership base of c. 2,700. The Club began in 1922 as a residence for ladies in the armed forces, welcoming gentlemen, civilian ladies and families in 1976, celebrating its traditional British heritage. The Club offers Members access to bedrooms, food & beverage, event spaces, a workspace, meeting rooms and opportunities to engage with other Members through an events calendar. The clientele is older, price sensitive and predominantly using the Club to access discounted bedroom rates.

In 2017, The Sloane Club was acquired by Queensway together with Clearbell with a view to significantly changing the brand, member demographic and experience and becoming one of London’s leading private members clubs and a scalable lifestyle brand. Our research has shown us there is a clear gap in the market for a club in Chelsea that honours all the component parts of an individual’s life and facilitates the convergent lifestyle.

A major redevelopment is currently underway, with the first phase due to complete in March 2025. The business is remaining operational throughout the redevelopment. The Club upgrade includes a full renovation of the interiors as well as the introduction of improved facilities such as a wellness offering, private meeting and events spaces, workspace, refurbished bedrooms and enhanced restaurants and bars including a roof terrace and retail unit. The renovations are being carried out under the creative direction of Russell Sage Studio.

We believe that after we have made an investment in upgrading the experience, we will have the power to significantly drive subscriptions, rooms and F&B revenue from Members and non-members across The Sloane Club and Sloane Place boutique hotel.

The Sloane Place F&B outlet has c.60 covers and a small basement bar. Serviced from the same kitchen as the Club, we believe Sloane Place can become a popular neighbourhood restaurant for Members, locals and visitors alike.

Job Scope

Organise kitchen operations and prepares and serves a range of dishes, whilst supervising junior team members. Promotes the desired work culture around our company values.

Key Responsibilities

• Prepares, cooks, serves and stores the following dishes: meat dishes, meat marinades, fish, shell fish and sauces, garnishing techniques, pastry, cakes, yeast goods, petit fours, desserts, buffet food, eggs, vegetables, fruit, rice and farinaceous dishes, poultry and game dishes, carve meats.
• Provides direction to the commis and kitchen porters.
• Communicates to line manager any difficulties, guest or internal customer comment and other relevant information.
• Attends and participates in daily briefings and other meetings as scheduled.
• Prepares in advance food, beverage, material and equipment needed for the service.
• Cleans and re-sets working area.

Self-Management

• Comply with hotel rules and regulations and provisions contained in the employment handbook.
• Comply with company grooming and uniform standards.
• Comply with timekeeping and attendance policies.
• Actively participate in training and development programmes and maximise opportunities for self-development.

Customer Service

• Demonstrate service attributes in accordance with industry expectations and company standards to include being attentive to guests, accurately and promptly fulfilling guest requests, understanding and anticipating guest needs, maintaining a high level of knowledge which will enhance the guest experience, demonstrating a service attitude that exceeds expectations, taking appropriate action to resolve guest complaints, appreciating the dynamic nature of the hotel industry and extending these service attributes to all internal customers.
• Be able to promote Sloane products and services.

Health Safety & Security

• Demonstrate a comprehensive understanding and awareness of all policies and procedures relating to health and safety and food hygiene.
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager.

General

• Comply with the company corporate code of conduct at all times.
• Familiarise yourself with Queensway culture which link to the desired behaviours that we expect all our employees to display.
• Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.
• Have the desire and ability to improve your knowledge and abilities through on-going training.
• Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.

Risk Management

• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk.
• Not promote of participate in horseplay, pranks or practical jokes, which may result in an accident or injury.
• Not intentionally or recklessly interfering with anything provided in the interests of safety.
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes and so on.
• Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor.
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines.
• Not undertake any activity which compromises food safety, fire, life safety of others.
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the Head of Department.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing
• Hospitality

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London, England, United Kingdom