Royal Botanical Gardens is dedicated to delivering high-quality dining experiences. Our Tea House offers a refined and carefully curated menu, featuring our signature Afternoon Tea Towers, seasonal desserts, and light fare. We take pride in our fresh, locally inspired ingredients and beautifully presented dishes that delight every guest. Our Tea House is open Wednesday through Sunday, year-round, for Afternoon Tea experiences.
We are seeking a skilled and motivated Chef de Partie to lead preparation and execution of the Teahouse Menu, including Afternoon Tea Towers (Regular, Vegetarian, Vegan, Kiddy), scones, desserts, finger sandwiches, and light fare items such as Quiche, Terrine, and Seasonal Salads. This is an exciting opportunity for a culinary professional who is passionate about precision, creativity, and consistency in presentation.

KNOWLEDGE & SKILLS

• Demonstrated proficiency in pastry, savory preparation, and fine plating techniques.
• Strong understanding of Afternoon Tea service and European-inspired culinary traditions.
• Ability to execute and maintain consistent standards across multiple menu variations (regular, vegetarian, vegan, kiddy).
• Excellent organizational skills with strong time management and multitasking abilities.
• Ability to work both solo and as part of a team depending on service demands.
• Leadership qualities with the ability to support teamwork.
• Knowledge of food safety regulations and best practices.

• Prepare, plate, and deliver all items on the Teahouse Menu to a high standard of quality, taste, and presentation.
• Ensure consistency and attention to detail for Afternoon Tea Towers, scones, pastries, desserts, and savory items.
• Accommodate dietary restrictions (gluten-free, vegan, vegetarian) with care and precision.
• Set up and maintain workstations with required ingredients, garnishes, and equipment.
• Coordinate kitchen flow to ensure timely service during peak afternoon hours.
• Maintain high standards of food safety, sanitation, and hygiene in compliance with HACCP guidelines.
• Monitor food quality and freshness, ensuring proper storage and rotation of ingredients.
• Work closely with front-of-house staff to ensure smooth service and an exceptional guest experience.
• Collaborate with the culinary team on seasonal adjustments and menu refinements.