Chef de Partie (Full-time)– The Game Bird at The Stafford London Hotel, St James’ Place.
Why join the team at The Stafford London?

An opportunity to be coached by our Culinary Director, the established Chef, Food Writer, Restaurateur, and Cookery Teacher, Ben Tish!
50% Discount off Food and Beverage
Generous discounts in-house
Complimentary dinner for 2 at The Game Bird upon completion of Probationary Period.
Free membership to Perkbox, offering tonnes of discounts on travel, food and drinks, gym memberships, insurance, health care schemes, cinema tickets and much more!
Meals on shift
Ride to Work Scheme
Interest Free Season Ticket Loan
Pension Scheme
Development and training opportunities
Reward and Recognition Programme with competitive and cash prizes!

About The Game Bird Restaurant
The focus is on modern British comfort cooking executed with style and panache – take a look at our website to find out more!
Ben Tish
Alongside a fantastic and supportive team, you will also work with our Culinary Director, Ben Tish. Ben has previously worked with Michelin starred Chef’s at London’s most innovative Restaurants and appears regularly on popular cookery TV programs such as Sunday Brunch and Master Chef.
Future Plans
Here at The Stafford London, we have big and exciting plans for the future. We plan to expand our brand with more Restaurant openings in London, and need passionate Chef’s to join our family to make this happen!
Qualities we admire:

Genuine passion for all things food
Eager to learn and open to training and development.
A positive attitude
Hardworking
Forward-thinking
Ambitious
Strives to deliver excellent service
Great with people
Team players

The Role:

To run and manage a section
To prepare and cooking of food to the restaurant specific standards.
Train, develop and supervise the apprentice / commis chef’s / Demi chefs.
Awareness and implementation of waste controls.
Manage section’s ordering, stock control and rotation.
Adhere to the cleaning schedule for the kitchen.
Understand the functional administration of the restaurant, i.e, docket procedures, stations, table numbers, food labelling etc.
Detailed Knowledge of the full menu, and able to give a detailed description of all dishes.
To work as part of the wider restaurant team.
To comply with legal requirements under the H and S; act 1974 and food hygiene.
Adherence to all policies, procedures, standards, specifications, guidelines and training programs.
To escalate maintenance issues to the relevant parties.

Sound like you? Apply, and we will contact you!