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.
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.
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess […]
POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef […]
