Chef De Partie

We are looking for a highly motivated Demi Chef de Partie to join our Kitchen team at The Mitre, Hampton Court.

Our 40-bedroom hotel has been transformed into glamorous restaurants, cocktail bars, enchanting river terraces, an orangery, an all-day café, and even a quirky library for the most curious. Nestled on the banks of the Thames beside Hampton Court Palace, The Mitre offers riverside elegance just 40 minutes from Central London.

• We can offer you:

– An amazing opportunity of joining and being part of a very exciting adventure.

– An excellent starting salary or hourly rate, plus generous tronc to top up your monthly earnings – Access personalised training, buddy programmes, clear career paths and genuine opportunities for your development.

– Discounted rates across our restaurants and hotels for you, family and friends to enjoy.

– Wagestream – access up to 40% of your pay before pay date, and save directly from your salary.

– 28 days’ holiday + birthday off (including Bank Holidays).

– Team recognition programme to celebrate your achievements.

– Referral bonus scheme for recommending top talent – earn up to £300.

– Flexible scheduling without split shifts.

• Complimentary team meals on shift.

– Long Service Awards – lunches for two with all the trimmings, complimentary room stays with breakfast and dinner, Lion King tickets to the West End, and so much more.

– Industry supplier trips and visits, as well as access to masterclasses and workshops.

– Flexibility to move across our Group, as you develop with us.

– Access to apprenticeships and accredited qualifications up to Level 4.

• You will:

– Maintain our stocks, ensuring all remain in the best condition.

– Prepare all relevant mise en place for your section, under the guidance of the Sous/Head Chef.

– Ensure that all dishes are being prepared against our recipe cards, whilst ensuring the correct quantities are used to minimise waste.

– Ensure that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.

– Support all commis chefs, ensuring they are nurtured and supported through their training programme, through ongoing mentoring.

• Communicate any anticipated shortages are communicated promptly to the Sous or Head chef.

– Maintain a professional and supportive work environment, ensuring all Chefs are respected regardless of their level or background.

– Engage with relevant training programmes to advance your culinary skills, as and when required.

– Ensure that all company rules and regulations relating to Hygiene, Health and Safety are being strictly adhered to and recorded correctly.

At Signet Collection, we believe that our appearance reflects the luxury and elegance our guests expect when they stay with us. As you consider joining our team, we want to remind you of the importance of presenting yourself in a way that reflects our style of hospitality; warm, charming, and polished.

So, if you are dedicated to making each and every guest experience unequivocally brilliant, and have what it takes, we would love to meet you!

INDBOH