Chef de Partie – Iconic Central London Institute

Location: Central London
Contract: Permanent, Full Time
Hours: 40 hours per week, 5 days out of 7 (7:00am–3:30pm / 1:00pm–9:30pm)
Salary: £35,000 plus Overtime at 1.3 or TOIL

Join an Iconic London Institution

We are looking for a professional and experienced Chef de Partie to join the kitchen brigade of one of London’s most iconic institutes, attracting more than 18,000 members from around the world.

This is an exciting opportunity for a chef who takes pride in their work, enjoys working in a fast-paced professional kitchen and wants to be part of a well-established team delivering consistently high standards across à la carte dining, events and banqueting.

Benefits

As well as joining a prestigious Central London institution, you’ll receive:

• 40 hours per week, 5 days out of 7.
• Overtime or TOIL for hours worked above 42.3 hours per week.
• 20 days’ annual leave.
• All bank holidays off.
• Christmas and New Year closure, with the kitchen closed over Christmas and returning on 2 January 2027.
• 9% employer pension contribution.
• A varied role covering both à la carte and events/banqueting.
• The opportunity to work alongside an experienced professional kitchen brigade.
• A professional and supportive working environment in an iconic Central London institution.

The Role

Reporting directly to the Senior Sous Chef, you will be an integral part of the kitchen brigade, working as part of a team of approximately five chefs on service.

Your responsibilities will include:

• Preparing and delivering high-quality dishes across the site’s à la carte and events operations.
• Working across a variety of events, banquets and functions, ensuring food is produced and presented to a consistently high standard.
• Maintaining excellent standards of mise en place, food preparation and service.
• Working efficiently and calmly in a fast-paced kitchen environment.
• Supporting larger functions where additional external kitchen staff may be brought in.
• Communicating effectively with the wider kitchen and front-of-house teams.
• Maintaining high standards of food hygiene, health & safety and cleanliness.
• Ensuring your section is organised, prepared and ready for service.
• Supporting colleagues across the brigade when required.

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