Chef de Partie

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 title: Chef De Partie

Department: Food & Beverage, Main Kitchen

Inspired & supported by: Head Chef & Executive Chef

Salary: £46,906 (including service charge)

Your purpose will be:  To work with a brigade of talented chefs to produce 5-star quality food for our guests. Assisting with any training needs. To help to control section and to deputise in supervisors’ absence. To ensure smooth running of the section and to see that all areas of the section maintain The Savoy standards. To cook any food daily according to business requirements.

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 co-ordinate all team members, ensuring that they perform well and cohesively
• To check and supervise all aspects of the kitchen
• To work closely with Sous chefs on all day-to-day matters
• To ensure that all information relating to bookings and movement is communicated and understood by all team members
• To check function sheets daily and communicate any movements to the team
• To supervise and demonstrate cooking methods for all outlets, when required
• To observes and test foods being served
• To ensure the proper handling of all food items in accordance with health & hygiene procedures
• To report anything that may be considered a health or hygiene hazard
• To participate in training programmes
• To consider the availability of all raw food items and order items accordingly
• To participate in receiving and checking incoming goods
• To carry out any external duties such as special events, promotions and demonstrations
• To carry out any other reasonable request as directed by your manager
• To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your workplace
• To be aware of and comply with Food Acts.

What you will need to do this role:

• 3-5 years’ experience in the Hospitality Industry.https://careers.accor.com/global/en/job/chef-de-partie-the-savoy-hotel-in-the-savoy-london-united-kingdom-jid-89582