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Hospitality Chef de Partie

2 months ago

London, United Kingdom Wiltons Restaurant Full time €16

An exciting opportunity has arisen for an experienced full-time Chef de Partie to join Head Chef Daniel Kent and our Back of House team at Wiltons on Jermyn Street, Green Park.
90 per hour or £39,500 per annum plus yearly bonus
- 48 hours a week Monday to Saturday with 2 days off – flexible shifts
- The restaurant is closed on Saturday lunches, Sundays, 10 days over Christmas, 4 days over the Easter weekend and Bank holidays
- 28 days holidays (inc. bank holidays) + additional days given for years of service
- Training & development opportunities including company funded courses
- Career progression planning with platform ‘Flow Hospitality’
- Growth opportunities within both restaurants in the company
- To celebrate you passing probation you will be offered a Complimentary meal for 2
- 50% discount in each restaurant within the group (Franco’s and Wiltons)
- Company pension scheme & Company sickness pay
- Uniforms provided and laundered
- Delicious meals whilst on duty
- Recommend a friend Scheme
- Cycle to Work Scheme
- Employee of the month and the year rewards
- Annual staff party

Located on Jermyn Street between Green Park and Piccadilly, Wiltons is a family-owned restaurant with a sister venue: Wiltons combines a modern philosophy on service with all that is traditionally British to create the perfect dining experience. The atmosphere is perfectly matched with the immaculately prepared wild fish, shellfish, and game in season and meat dishes sourced from the finest farms.

The restaurant compromises of a bar area, a main dining room divided in 3 sections and a Private Dining room named the Jimmy Mark’s Room that can also be used as additional seating for the restaurant. Wiltons is open for lunch and dinner from Monday to Friday and dinner on Saturdays. For more information, please visit our website

Previous experience as a Chef de Partie in a similar establishment, catering for 80 to 100 covers during each service
- Good management, training and delegation skills as you will be responsible for your section while managing and training your Demi Chef de Parties and Commis Chefs
- Knowledge & diversity from previous roles to the team
- Will ensure that the production, preparation and presentation of food is always of the highest quality