The Capital Hotel s one of London’s first boutique hotels we are proud members of POB Hotels and Small Luxury Hotels of the World. The Capital hotel, Apartments & Townhouse prides itself on being epitome of authentic British hospitality, through our passionate staff who are dedicated to meeting your every need throughout your stay. The 5-star hotel in Knightsbridge near Harrods was awarded Best Hotel and Best Business for Customer Service at the Royal Borough of Kensington & Chelsea Business Awards 2018. Overview of Role: We are now recruiting for a Chef De Partie to join our Cornwall-born seafood specialist, Chef Tom Brown who has recently re-joined The Capital Hotel after branching out his own Michelin star restaurant 'Cornerstone'. The ideal candidate must have previous work experience in Michelin star restaurants. They will be responsible for their own section as well as assist the Sous Chef with the operation of the kitchen to the highest standards put in place down by the hotel. Place of Work: Your main place of work will be at The Capital Hotel, 22-24 Basil Street, London, SW3 1AT. What we expect from you: The Chef is expected to: · Be professional at all times by leading by example · Adhere to company policies and procedures at all times, including but not exclusive of; H&S policies, HR policies, Food hygiene policies · Create and manage own workload efficiently · Communicate effectively with both your team, Sous Chef and Head Chef · Work closely with Head Chef and Senior Sous Chef · Take responsibility & use initiative in the absence of Exec Chef / Sous Chef · If missing Items – ensure we have it in place for next service- i.e. send someone to the shop · Maintain standards & Recipes · Get more involved with Orders · Assist with breakfast where you cam · Try maintain positive attitude amongst team · Assist with nurturing junior members of team · Keep an Eye on Staff Canteen & ensure clean at all times ( monitor KP) Your Main Duties & Responsibilities · Ensuring that all the food served from the kitchen is the correct standard and quality at all times as set by Executive Chef · To ensure correct preparation, cooking and presentation of food is to the highest standards in conjunction with the section head. · To ensure that the efficient and smooth service is always maintained through forward planning. · To ensure that foods used are in prime condition and kept in proper storage, reporting any items of poor quality. Note specifications. · Maintain general kitchen standards. Continuously monitor work. Keep all sections clean and tidy including fridges. Make sure all prep on all sections is correct & ready for each service · Be proactive and adaptable. Push to improve and take on added responsibility where possible · Must be competent cooking across every section of the kitchen and meet the standards set by the Head Chef /Sous Chef Attention to detail. Be able to cook to a high standard quickly and efficiently · To check that all the utensils are hygienically clean in accordance with hygiene regulations and advise the Head Chef of any irregularities. · To ensure good working relationships with colleagues and other departments. · Work closely with restaurant team to ensure guests are happy and looked after. Be flexible where possible to meet customer needs · To report all breakages and accidents to the Head Chef. · To carry out fire procedures and regulations as put in place by the hotel fire plan. · To maintain a high standard of personal hygiene and appearance at all times, uniforms to be treated with the utmost care. · To complete all reasonable tasks and training courses as requested by management. · To be aware of your obligations under the Health and Hygiene Laws and Food Safety Act · Any other reasonable duties required If you are passionate about cooking and enjoy working in a dynamic restaurant environment, we would love to hear from you. Join our team of talented line cooks and help us create delicious meals for our customers. Apply now Job Types: Full-time, Permanent Additional pay: Service Charge Benefits: Canteen Company pension Discounted or free food Employee discount Life insurance Referral programme Sick pay Schedule: 12 hour shift Weekend availability Ability to commute/relocate: London: reliably commute or plan to relocate before starting work (required) Experience: Chef: 1 year (preferred) Cooking: 1 year (preferred) Kitchen experience: 1 year (preferred) Work Location: In person