Chef de Partie Breakfast

at  The Montcalm London Marble Arch

ABOUT MONTCALM COLLECTION

United by timeless style and peerless service, Montcalm Collection is London’s compendium of luxury hotels. Housed in elegant Georgian townhouses, an 18th-century brewery, heritage headquarters and a diamond-shaped skyscraper, each hotel reveals a different chapter in the city’s story.
The hotels in the collection include a historic brewery, reimagined as a vibrant modern hotel: Montcalm Brewery. A storied city-slicker, housed in the former headquarters of the Royal Mail: Montcalm Royal London House. A property with a bold new perspective at Montcalm East, part of Marriott’s Autograph Collection. And a duo of mindful hotels which set a slower pace: Inhabit, Southwick Street and Inhabit, Queen’s Gardens, both part of Design Hotels.
Our flagship hotel is on the brink of a bold new era. Its Grade II-listed building on the cusp of Park Lane has been sensitively refreshed by architects Holland Harvey. Interiors are being rejuvenated by Studio Mica and Studio Est. We have added a new signature restaurant helmed by a world-famous chef, alongside a dapper lounge and bar. Communal areas, bedrooms and suites have all been artfully redesigned; our spa and Grand Ballroom will re-emerge as modern icons.
Conscious, cultured, characterful, and considerate, Montcalm Marble Arch is a five-star hotel set on a historic crescent that sits proudly at the top of Park Lane, steps from Hyde Park and the West End, with a toe in Marylebone, bringing a fresh, holistic hospitality approach to London luxury. The respectful, sensitive full restoration includes a wellness space, community-welcoming public spaces and a restaurant helmed by an internationally acclaimed chef.

OVERVIEW

Montcalm Collection are looking for a skilled and ambitious Chef de Partie Breakfast to join our dynamic kitchen team at one of our prestigious London Hotels – Montcalm Marble Arch. The ideal candidate will have a passion for food, keen attention to detail and presentation, strong leadership skills, and the ability to motivate and manage the team.
You will help to shape the Montcalm Collection’s next chapter and showcase your skills. Become a trusted ambassador achieving the service and product delivery standards for the department with a high degree of customer culinary care and service.

ESSENTIAL QUALIFICATIONS

• At least 3 – 5 years of experience in a similar role within luxury hotels, fine dining establishments, or Michelin-starred restaurants.
• A professional culinary degree or equivalent certification from a recognised institution.

PURPOSE OF THE ROLE:

The role of the Chef de Partie is to support the Sous Chef and the Head Chef in delivering memorable culinary experiences to our prestige clientele. You will provide the highest level of food and service to all customers in line with the agreed service level and procedures.

JOB SPECIFIC DUTIES:

• Take full responsibility for the quality and consistency of food production in the restaurant.
• Ensure all dishes are prepared, cooked, and presented to company standards.
• Ensure food quality, portion sizes and presentation are consistent throughout the service.
• Strive to exceed guest expectations by delivering a memorable culinary experience, tailoring dishes when needed to accommodate dietary restrictions.
• Ensure the kitchen is always organized and stocked to meet business demands.
• Take responsibility for your assigned section (grill, larder, etc.)
• Perform regular stock checks, labelling, audits, and equipment checks to adhere to health and safety requirements.
• Assist the Sous Chef and Head Chef in creating and maintaining recipe manuals and Standard Operating Procedures (SOPs) for new dishes.
• Address and resolve any deficiencies or issues related to food quality standards promptly and effectively.
• Support junior team members with training and clear understanding of the menu, fostering a culture of excellence and teamwork within the kitchen.
• Work harmoniously with other kitchen sections to ensure a smooth service flow, particularly during peak times.
• Assist in managing the inventory of cleaning supplies, ensuring adequate stock levels and cost control.
• Ensure compliance with Health and Safety Standards and Food Safety Standards.
• Accept responsibility and follow instructions from the Sous Chef and Head Chef.
• Manage inventory levels for your section, including ordering ingredients, minimising waste and ensuring cost efficiency.
• Responsible for taking necessary proactive steps to reduce/eliminate Colleague accidents.
• Respond to emergency situations calmly and efficiently, following hotel protocols.
  This job description is designed to outline primary duties and conditions related to the Chef de Partie position at a luxury hotel. It is not an exhaustive list and additional tasks and responsibilities may be required as directed by hotel management.