Full Time Monday to Friday Chef de Partie Job in St James, Central London
Our client is seeking a passionate and creative Chef to join their small but dynamic team at a very high-end in-house cafe, within a prestigious organisation. You will work alongside another chef to deliver high-quality, homemade meals for up to 200 staff members weekly. This role offers the opportunity to contribute to a weekly changing menu, while providing excellent food and maintaining the highest standards of kitchen operations. As part of a team of 5, you’ll enjoy a great work/life balance, with ample opportunity for growth and learning.
Reports to: Head Chef / Sous Chef / Business Development Manager / Account Manager
Key Responsibilities include but not limited to:
Menu & Recipe Development:
Work with the Head Chef, Sous Chef, Business Development Manager and Cafe Manager to plan and write the weekly changing menu at least two weeks in advance.
Contribute to recipe card creation; preparation of allergen information and costing for the weekly menu.
Food Preparation & Service:
Ensure all recipe cards are followed exactly, in terms of ingredients and portions; to ensure safe allergen management and a consistent product.
Ensure all agreed menus are provided at scheduled times with the highest quality of cooking and to the specification of the menu, in sufficient and correct quantity.
Prepare and ensure all breakfast items are ready for service by 8:00 AM.
Prepare and ensure all lunch items are ready for service by 11:00 AM.
Be organized with food prep to allow sufficient time for top-ups during service.
Support Head Chef, at times, with staff meals preparation.
Health & Safety & Food Safety:
Ensure the kitchen meets all health and safety regulations and food hygiene standards and Allergen Law guidelines as outlined by the Food Standards Agency (FSA).
Maintain the best practice approach to the above regulations, including temperature checks, labelling of allergens, and storage protocols.
To ensure that the allergen management procedure is always followed in terms of creating recipe cards and allergen sheets which are checked and signed and dated by both Head Chef and Sous Chef.
Support Head chef/ sous chef with deliveries being checked for temperature compliance, including meat, fish, and produce, and report any issues to the Head Chef/Sous Chef/Manager.
Maintain best practice approach to recording cooked food temperatures and recording this data accurately.
Maintain cleanliness and ensure compliance with all health and safety regulations in the kitchen.
Complete daily management checks, including fridge and freezer temperature recordings, if the Head Chef/Sous Chef are absent.
Ensure that any faults in the equipment or fabric of the kitchen are reported to the Head Chef/Sous Chef
Ensure that you wear the correct uniform, safety shoes, and hairnets if always needed and follow personal hygiene rules.
Kitchen Cleanliness & Maintenance:
Ensure the service fridges are cleaned weekly and the walk-in fridges are deep-cleaned bi-weekly.
Maintain the dry store, ensuring it’s organized daily and deep-cleaned quarterly.
Ensure kitchen areas are always tidy and well-organized, ensuring tools and equipment are cleaned and stored properly.
Follow cleaning schedule as directed by Head Chef
Teamwork & Communication:
Develop and maintain polite, positive and professional working relationships with the kitchen team and all other WN Hospitality employees. To communicate effectively, politely and positively. You are working in a high-level client space and are expected to always behave professionally.
Respect all team members, clients, and contractors, foster a positive and cooperative work environment.
Communicate openly and promptly with the Head Chef, Sous Chef, and Manager about any kitchen issues, including food safety concerns or product shortages.
Ensure all prep lists, order lists, and section labels are checked and given to the Head Chef/Sous Chef at the end of each shift.
Maintain a calm and positive attitude under pressure
Additional Expectations:
Maintain the highest personal hygiene standards and always be well-groomed.
Arrive promptly and be ready to start work at 7:00 AM each day.
Keep noise levels down and behave professionally to maintain a focused and productive work environment, especially as the kitchen is next to VIP client facing space.
Ensure all allergen and labelling guidelines are adhered to in the kitchen and across food storage and presentation areas.
Required Qualifications & Certifications:
Level 3 Food Safety and Hygiene certification.
Allergen Awareness Certificate.
Desired Skills & Attributes:
Passion for cooking with a focus on homemade, fresh, and high-quality food.
Creativity and the ability to contribute to menu development and recipe creation.
Strong organizational and time-management skills.
Ability to work well under pressure in a fast-paced kitchen environment.
Knowledge and adherence to food safety and allergen guidelines.
Ability to work well in a small team and communicate effectively.
What We Offer:
A supportive and friendly team environment.
A great balance of work/life with predictable hours.
Opportunity for personal growth and learning in the hospitality industry.
Input into menu creation and development.
Compensation and benefits:
40 hours over a five-day week (Monday to Friday, 7am until 3pm) No weekends.
Training and Development courses to continually learn on the job
Possibility to do paid overtime if wanted
20 days holiday + 8 Bank Holidays
Breakfast and Lunch Meals provided
Contributory pension scheme
This is a fantastic opportunity for an enthusiastic chef who enjoys working in a close-knit team and is eager to contribute creatively to a very High-End in-House café. If you are passionate about food, take pride in your work, and are looking for a position with room to grow, we would love to hear from you!
Consultant: Fred Hardy