Job description: The Peninsula London is delighted to announce that we are seeking a Chef de Partie for our Main Kitchen/ Room Service function. This service is critical to the success of any guest experience, providing a quality menu in conjunction with high levels of dining service within the guests’ private rooms. This position will have a great passion for quality food and ingredients and be able to work flexibly within a kitchen brigade. Our guests often choose to relax in the comfort of their own rooms or benefit from the privacy that Room Service can offer whilst not compromising on the food and beverage high quality they come to expect from The Peninsula Hotels. This position will have a great passion for quality food and ingredients and be able to work flexibly within a kitchen brigade. An exceptional opportunity to join our high-profile flagship hotel in London Market-leading remuneration, service charge, and attractive benefits Join our award-winning group, working alongside a highly experienced team Key Accountabilities Assisting the Sous Chef with all aspects of the day-to-day operation of this busy kitchen. Mainly working with the Room Service Menu but the flexibility to work across other kitchens and menus is required. To lead a team to deliver quality food with the best ingredients, following the menu guidelines but also able to be flexible with guest requests. Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs too. Assisting with roster management, ensuring all the team has the ability to attend training and hotel activities. Checking orders, requisitions, and budgeted costs. Required to ensure the cleanliness and maintenance, (including health and safety / HACCP compliance) of all kitchen equipment, ensuring that produce mise en place is done for services and products are of high quality. Offer service in line with the Peninsula Service Principles of which you will be trained. General requirements Extensive knowledge of food and ingredients with a high level of creativity. Experience of 3 years within a hotel or restaurant kitchen brigade is essential and preferred if you have managed a team. Some level of culinary certifications/qualifications. Friendly and positive with a flexible approach and confidence to guide a team. Ability to work under pressure. We are delighted to receive your CV and will liaise with suitable candidates directly.