Location
London

Hours
Full Time (hours not specified)

Salary
£49,545 per year (including service charge)

About the Role
The Savoy is one of the world's most iconic hotels, renowned for its outstanding service excellence since 1889. As a Chef de Partie in the Events Kitchen, you will work with a brigade of talented chefs to produce 5-star quality food for our guests. You will assist with training needs, help control your section, and deputise in supervisors' absence. Your role is to ensure the smooth running of your section, maintaining The Savoy’s high standards and cooking food daily according to business requirements.

You will be accountable for maintaining a clean and presentable uniform and personal hygiene, coordinating team members to perform cohesively, supervising all kitchen aspects, and working closely with Sous Chefs on daily matters. You will communicate booking information and movements to the team, check function sheets, demonstrate cooking methods when required, and observe and test foods served.

Ensuring proper food handling in line with health and hygiene procedures, reporting hazards, participating in training programmes, managing raw food availability and ordering, receiving and checking goods, and supporting external duties such as special events and promotions are also key responsibilities. You will comply with Health and Safety regulations and Food Acts relevant to your workplace.

This role offers the opportunity to be part of an award-winning, colleague-centric culture that values innovation and career development within a luxury hospitality environment.

Experience
3-5 years’ experience in the Hospitality Industry.

About you
Outstanding communication skills, both written and verbal.
Confident and dynamic speaker, able to communicate and interact effectively at all organizational levels.
Enthusiastic and positive personality with the ability to build trusting relationships.
Proven organizational skills and ability to work independently.
Able to set and meet deadlines with quality results.
Flexible and multi-skilled, willing to perform different tasks as required to meet guest and colleague needs.

Qualifications
Applicable job-related skills as per accountable duties.
Knowledge and compliance with Health and Safety at Work Act 1974 and Food Acts.
Commitment to maintaining high standards of hygiene and safety.