Location
London

Hours
Flexible hours including weekends, public holidays, events, pre-opening activities and key hotel operating periods

Salary
Negotiable

About the Role
Opening in late 2026, Delano London brings the spirit and celebrated heritage of the iconic Delano Miami Beach to London, reimagined for a new generation. Set overlooking Kensington Gardens, the hotel will feature 67 rooms and suites, Lana Lusa, the legendary Rose Bar and Rose Lounge, alongside The Source wellness offering. Delano is a place where personality, creativity and genuine connection come together. We value curiosity, individuality and a sense of fun, creating an environment where our people can be themselves while delivering thoughtful, intuitive and genuinely warm hospitality. Delano London is part of Ennismore, a global collective of entrepreneurial, founder-built brands rooted in creativity, culture and community, and a joint venture with Accor. Joining Delano London means being part of something from the very beginning. It is an opportunity to help shape the next chapter of an iconic brand, work alongside an ambitious and creative team and play a part in creating a hotel that feels distinctly Delano from day one.

We are seeking an enthusiastic and dedicated Demi Chef de Partie to join the pre-opening culinary team of Delano London. Reporting to the Chef de Partie, Sous Chef and Senior Sous Chef, you’ll support the smooth running of your section, develop your culinary skills and help deliver food that combines precision, generosity, freshness and genuine hospitality. You’ll work closely with the Chef de Partie and wider kitchen brigade to maintain excellent standards from opening day.

What you’ll do…
- Support the Chef de Partie and kitchen leadership team with the preparation, cooking and presentation of dishes within your assigned section.
- Complete daily mise en place, prep lists and production requirements to the required Delano standard.
- Follow recipes, specifications, portion controls, plating guidelines and instructions accurately.
- Work closely with the Chef de Partie, Sous Chef and Senior Sous Chef to ensure your section is organised, prepared and ready for service.
- Maintain high standards of food quality, freshness, consistency, presentation, timing and portion control.
- Support the Chef de Partie in guiding and assisting Commis Chefs and other junior team members where required.
- Keep your section clean, organised, well stocked and fully compliant with food safety and hygiene standards.
- Communicate clearly with the Chef de Partie and wider brigade regarding preparation, service requirements, shortages, special requests and dietary needs.
- Support menu tastings, recipe development, mock services, training sessions and other pre-opening activities.
- Assist with stock control, deliveries, storage, labelling, rotation, waste reduction and responsible use of ingredients.
- Take responsibility for your own learning, development, punctuality, preparation and professional conduct.

Experience
Previous experience as a Commis Chef, Demi Chef or in a similar role within a quality restaurant, hotel or professional kitchen environment. Previous luxury hotel or pre-opening experience would be a real plus.

About you
You have a genuine passion for food, strong attention to detail and a desire to develop your culinary skills. You are keen to learn, follow direction and build your knowledge across different sections of the kitchen. You are a reliable, hands-on chef who takes pride in preparation, cleanliness and organisation. You communicate clearly, work well as part of a team and support colleagues with a positive attitude. You understand the importance of food safety, HACCP, allergens, temperature control and cleanliness. You are flexible to work weekends, public holidays, events, pre-opening activities and key hotel operating periods.

Qualifications
Not explicitly stated, but a strong understanding of food safety, HACCP and kitchen hygiene standards is required. A willingness to learn and develop culinary skills is essential.