Chef de Partie – St. Pancras London Autograph Collection

About the role

As a Chef de Partie you will support the Sous Chef in delivering high‑quality, consistent dishes across the kitchen. You will be hands‑on in food preparation, ensure strict hygiene standards, and help train the team to enhance guest satisfaction.

Key responsibilities

• Prepare and plate dishes to exact portion, arrangement and garnish specifications.
• Serve soups, desserts, sides and entrees with proper presentation.
• Communicate menu specials and out‑of‑stock items to service staff.
• Prepare potentially hazardous foods at correct temperatures following HACCP guidelines.
• Maintain personal hygiene, wear required protective gear and follow food safety policies (FIFO, labeling, cold‑chain compliance).
• Monitor food quality, report any non‑conforming products and control waste.
• Operate ovens, stoves, grills, microwaves and fryers safely.
• Check appliance and food temperatures using thermostats and thermometers; report maintenance issues promptly.
• Prepare cold foods such as salads, sandwiches, condiments and dressings.

Required profile

• Level 2 Food Hygiene and Safety for Catering Certificate.
• Food Allergy and Intolerance Training Certificate.
• Ability to work in a fast‑paced, team‑oriented kitchen environment.

Required skills

• Operating kitchen equipment (ovens, stoves, grills, microwaves, fryers).
• Temperature monitoring with thermostats and thermometers.
• Food safety compliance (HACCP, FIFO, cold‑chain management).

What we offer

• Competitive salary and performance‑based incentives.
• Investment in personal development and training.
• Access to employee perks and discounts.
• 28 days of annual leave.