Demi Chef de Partie - Beaufort Wine Bar, The Savoy Hotel

Job description

Company Description The Savoy is one of the world's most iconic hotels. We are the original British luxury hotel, opened in 1889, and have a reputation for outstanding service excellence. We blend our rich history with innovation, and have played host to royalty, world leaders, and legends of the stage and screen. Today, we pride ourselves on creating special memories for our guests by delivering the very best in five-star luxury hospitality. Our award-winning, colleague-centric culture truly differentiates us in the luxury hospitality marketplace. We offer competitive salaries and benefits, along with outstanding career development opportunities globally within Fairmont. Top Ten (Big Organisations) – Sunday Times Best Places to Work 2025 HR in Hospitality Awards 2025: 🏆 Excellence in Employee Experience 🏆 HR Team of the Year 🏆 HR Leader of the Year – awarded to our Director of People & Culture, Sally Webster Institute of Hospitality Awards 2025 🏆 Talent Development Team of the Year Job Description Job Title: Demi Chef de Partie Department: Food & Beverage, Beaufort Wine Bar Kitchen Inspired & Supported by: Sous Chef, Head Chef & Executive Chef Shift hours: 13:00 to 23:00, 48-hour contract Salary: £43,557 per annum including service charge Your purpose will be: As a Demi Chef de Partie within the newly relaunched Beaufort Wine Bar, your purpose is to work alongside a team of exceptional chefs to craft a truly gastronomic food experience for our guests. You will be responsible for sourcing, preparing and presenting the very best ingredients, contributing to an innovative and elevated dining journey that reflects The Savoy's renowned standards of excellence. Working closely alongside a team of sommeliers, you will help deliver luxury, experiential, theatrical and gastronomic food experiences that complement and elevate one of London's most exciting wine destinations. Through creativity, precision and impeccable execution, you will play a key role in creating memorable guest experiences, ensuring every dish enhances the overall wine and dining journey within the Beaufort Wine Bar. You will support the smooth operation of your section, assist with training and development, and ensure consistency in quality, presentation and service excellence at all times. You Will Be Accountable For To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team. To support the delivery of a luxury, experiential, theatrical and gastronomic food offering within the Beaufort Wine Bar, ensuring every dish contributes to an exceptional guest experience. To prepare, cook and present dishes to the highest standards, demonstrating consistency, creativity and attention to detail. To ensure all food is prepared and presented in line with recipe specifications, departmental standards and guest expectations. To coordinate effectively with fellow team members, ensuring seamless communication and service delivery. To work closely with the Sous Chef, Head Chef and Executive Chef on all day-to-day operational matters. To support the smooth running of your designated section during service, ensuring mise en place, preparation and execution are completed to the highest standards. To ensure that all information relating to bookings, VIP guests, special events and service movements is communicated and understood by all team members. To assist in maintaining exceptional food quality, consistency and presentation standards throughout all service periods. To supervise and demonstrate cooking methods when required, supporting the development of Commis Chefs and junior colleagues. To observe and test foods being served, ensuring consistency, quality and excellence. To work collaboratively with the Sommelier team to deliver food offerings that complement and enhance the wine experience. To contribute ideas towards menu development, seasonal dishes, food and wine pairing experiences and innovative guest offerings. To ensure the proper handling, storage and rotation of all food items in accordance with health, safety and hygiene procedures. To minimise waste and support the achievement of departmental food cost targets through effective stock management and portion control. To report anything that may be considered a health, safety or hygiene hazard. To participate actively in training programmes and continuous professional development opportunities. To consider the availability of all raw food items and communicate stock requirements accordingly. To participate in receiving, checking and storing incoming goods according to company procedures. To assist with stock takes and inventory controls as required. To carry out any external duties such as special events, promotions, demonstrations and guest experiences as required. To maintain a clean, organised and safe working environment at all times. To carry out any other reasonable request as directed by your manager. To be aware of and comply with safe working practices as laid down under the Health and Safety at Work Act 1974 and Company Health & Safety Manual, as applicable to your place of work. To be aware of and comply with all Food Safety, Food Hygiene and HACCP legislation and company procedures. Qualifications What You Will Need To Do This Role Previous experience as a Demi Chef de Partie, Commis Chef or similar position within a luxury hotel, fine dining restaurant, Michelin-starred environment, wine-led venue or premium hospitality operation. A genuine passion for luxury hospitality and creating memorable gastronomic guest experiences. Strong understanding of classical and modern culinary techniques. Experience working with high-quality, seasonal ingredients. Excellent attention to detail and commitment to quality. Ability to work calmly and effectively under pressure in a fast-paced environment. Strong organisational and time management skills. Outstanding communication skills, both written and verbal. Enthusiastic and positive personality with the ability to build trusting relationships with colleagues. Ability to work independently while also contributing positively to a high-performing team environment. A proactive and creative approach to food preparation, presentation and guest experience. Food Safety Level 2 certification (or equivalent) preferred. Applicable job-related skills as per accountable duties. Additional Information Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues. What’s in it for you? Competitive salary and additional service charge Life insurance and pension 31 days of holiday (including public holidays) Exclusive discounts: Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included) 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants 20% off at other Gordon Ramsay restaurants and Restaurant 1890 Free stay for two at The Savoy after successful probation Colleague restaurant, gym, interfaith prayer room and wellness room Laundry services Cashback for wellbeing/healthcare expenses; HSF & Perkbox Employee assistance program Virgin Active and The Gym Group membership discounts Cycle-to-work scheme Season ticket loan for commuting Annual optician reimbursements of £100 Local discounts for F&B and retail