Location
Novotel London Bridge, London SE1 9HH, close to the South Bank with Tate Modern, The Shard and St Paul's Cathedral nearby.

Hours
Flexible shifts including evenings, weekends and public holidays.

Salary
Negotiable

About the Role
The Demi Chef de Partie supports the Chef de Partie in the preparation, cooking, and presentation of high-quality dishes while maintaining the highest standards of food safety, hygiene, and consistency. You will work within a designated kitchen section, ensuring efficient operations and contributing to an exceptional dining experience. Responsibilities include preparing, cooking, and presenting dishes according to established recipes and quality standards; assisting in managing daily operations of the assigned kitchen section; ensuring timely food preparation and service; maintaining consistency in food quality, portion control, and presentation; monitoring stock levels and reporting shortages; receiving, checking, and storing deliveries in line with food safety standards; following food safety, HACCP, and hygiene procedures at all times; maintaining a clean, organised, and safe working environment; supporting the training and development of Commis Chefs and Kitchen Assistants; minimising food waste and contributing to cost control initiatives; ensuring safe use and maintenance of kitchen equipment; and working collaboratively with kitchen and front-of-house teams to deliver excellent guest experiences. Flexibility to assist in other kitchen sections as required is essential.

Experience
Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.

About you
Good understanding of food preparation techniques and cooking methods. Ability to work effectively under pressure in a fast-paced environment. Strong organisational and time management skills. Good communication and teamwork abilities. Flexible approach to working shifts including evenings, weekends and public holidays. Knowledge of allergen management and dietary requirements.

Qualifications
Knowledge of food safety, hygiene, and HACCP principles.