Pan Pacific London brings understated, comforting, and approachable luxury to London’s premium Square Mile. With its elegant design juxtaposing old and new London architecture, the hotel fuses together wellbeing innovation and impeccable service as a hallmark across a myriad of dining and drinking destinations. Discover a different side of London, from market stalls to Michelin-star restaurants and iconic landmarks, all within easy reach of the hotel.

ABOUT YOU

We are looking for a passionate and associate focused Chef de Partie to join our incredible Kitchen team at Pan Pacific London.
You show confidence, empathy and professionalism when dealing with guests and associates alike. You are calm under pressure and you desire to deliver the best experience for our guests. If you are dedicated to providing exceptional care while demonstrating great pride and attention to detail in your work and you put people at the heart of every decision you make, then we would love to hear from you

JOB SUMMARY

As a Chef de Partie (CDP), you will play a key role in the kitchen brigade, working under the supervision of the Executive Sous Chef or Executive Chef. Your primary responsibility will be to oversee a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards of taste, quality, and presentation. This position requires strong culinary skills, organization, and the ability to work effectively as part of a team. Your tasks as a Chef De Partie will include but not be limited to:

• Prepare and cook dishes according to established recipes and guidelines, ensuring that all components are prepared to the required standards.
• Take ownership of a specific section of the kitchen, overseeing the preparation and cooking of dishes and coordinating with other members of the kitchen team to ensure timely service.
• Maintain high standards of food quality throughout the cooking process, conducting regular taste tests and visual inspections to ensure consistency and excellence.
• Monitor inventory levels of ingredients and supplies for your section, notifying the Executive Sous Chef or Executive Chef of any shortages or discrepancies.
• Plate dishes with precision and attention to detail, ensuring that they are presented attractively and in accordance with the restaurant’s standards.

• Prepare and cook dishes according to established recipes and guidelines, ensuring that all components are prepared to the required standards.
• Take ownership of a specific section of the kitchen, overseeing the preparation and cooking of dishes and coordinating with other members of the kitchen team to ensure timely service.
• Maintain high standards of food quality throughout the cooking process, conducting regular taste tests and visual inspections to ensure consistency and excellence.
• Monitor inventory levels of ingredients and supplies for your section, notifying the Executive Sous Chef or Executive Chef of any shortages or discrepancies.
• Plate dishes with precision and attention to detail, ensuring that they are presented attractively and in accordance with the restaurant’s standards