Chef de Partie - Bloomsbury, London
About The Zetter
The Zetter is a quiet celebration of intimate spaces, timeless imperfection, and unapologetic British eccentricity. With our collection of boutique hotels, townhouses, and parlours nestled in Londons most characterful neighbourhoods, we offer more than a stay — we curate experiences brimming with thoughtful details, curated charm, and stories layered into every corner.
Our food and drink are an extension of this ethos — carefully crafted menus, perfectly poured cocktails, and service that feels warm, attentive, and never scripted. We believe that dining and drinking at The Zetter should be as memorable as sleeping under our roofs.
We are creating a team for our new opening at The Zetter Bloomsbury and looking for more charming people to join us.
About The Role:
As Chef de Partie, you are responsible for running your section to a consistently high standard, supporting the Sous Chef and Head Chef with service delivery, preparation, quality control, and kitchen organisation. You will take ownership of mise en place, ensuring your section is always service-ready, and youll support the training and development of junior team members.
This is a hands-on role requiring strong technical ability, pace, and pride in standards, with a focus on consistency, organisation, hygiene, and teamwork.
Key Responsibilities:
Section Leadership & Service
Run your section during service, ensuring dishes are delivered on time and to specification.
Prepare, cook, and present dishes to the highest standards of flavour, freshness, and presentation.
Maintain consistent seasoning, portioning, and plating standards across every service.
Adapt quickly to last-minute changes, reservations, dietary needs, and event demands.
Preparation & Kitchen Organisation
Complete mise en place in line with forecasted covers, events, and in-house business.
Prepare sauces, soups, garnishes, and components as required for your section.
Ensure correct storage, labelling, rotation, and positioning of food in line with HACCP.
Order and manage supplies for your section, minimising waste and maintaining stock control.
Teamwork & Training
Supervise and support Demi Chefs, Commis Chefs, and Kitchen Porters during your shift.
Support training and coaching of junior staff, leading by example and reinforcing standards.
Carry out clear handovers at the end of each shift to support continuity and readiness.
Compliance, Hygiene & Sustainability
Follow food safety, hygiene, and sanitation procedures, applying HACCP principles at all times.
Maintain a clean and organised section, ensuring equipment and work areas are safe and presentable.
Support The Zetter Groups sustainability approach by reducing waste and handling recycling correctly.
About You
Previous experience as a Chef de Partie (or strong Demi Chef ready to step up).
Strong knowledge of kitchen operations, mise en place, and service execution.
Calm, organised, and reliable under pressure.
Strong attention to detail and pride in standards.
A team-first approach with accountability for your section.