THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with London charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad London

OVERVIEW OF ROLE

The role of the Overnight Chef de Partie is to successfully run the overnight operation as part of the kitchen brigade. You will take responsibility for the late-night menu and In Room Dining service of any requests which come through throughout the evening and completed within a timely manner. It is also the responsibility to manage good stock rotation and correct storage procedures are followed to support the day operation. 

EXPECTATIONS

The Overnight Chef de Partie is expected to:

• Be professional at all the times
• Be a positive ambassador of The NoMad throughout your professional career with us.
• Always adhere to company policies and procedures, including but not exclusive of; compliance policies, HR policies; employee handbook.
• To role model The NoMad values and bringing them to life through each and every interaction.
• Genuine passion and care for all things food and product; with an appetite to continue to learn about the produce and dishes we offer across all outlets. 

The main responsibilities of the Overnight Chef de Partie are summarised below, the list is not exhaustive:

• Maintain up to date knowledge of the menu offerings, with excellent knowledge of allergens and alternatives where appropriate.
• Maintaining the kitchen space throughout the evening shift to ensure the correct setup for the kitchen breakfast team to arrive. 
• Ensuring stock rotation of all kitchen fridges, including walk-ins, to reduce stock wastage.
• Supporting on prep and mise-en-place for the following day’s service ensuring that the highest standards are being met at all times.
• To maintain food safety and hygiene at all times; reporting any issues appropriately
• Supporting with preparing and making staff food for the upcoming days
• Supporting the Purchasing manager by acting as goods receiver in the morning with early stock deliveries; ensuring the right food has been received and communicating where there are any issues.
• Ensuring effective communication with Executive Chef and Kitchen leadership team to ensure the smooth operation 24/7 

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with London charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad London

OVERVIEW OF ROLE

The role of the Overnight Chef de Partie is to successfully run the overnight operation as part of the kitchen brigade. You will take responsibility for the late-night menu and In Room Dining service of any requests which come through throughout the evening and completed within a timely manner. It is also the responsibility to manage good stock rotation and correct storage procedures are followed to support the day operation. 

EXPECTATIONS

The Overnight Chef de Partie is expected to:

• Be professional at all the times
• Be a positive ambassador of The NoMad throughout your professional career with us.
• Always adhere to company policies and procedures, including but not exclusive of; compliance policies, HR policies; employee handbook.
• To role model The NoMad values and bringing them to life through each and every interaction.
• Genuine passion and care for all things food and product; with an appetite to continue to learn about the produce and dishes we offer across all outlets. 

The main responsibilities of the Overnight Chef de Partie are summarised below, the list is not exhaustive:

• Maintain up to date knowledge of the menu offerings, with excellent knowledge of allergens and alternatives where appropriate.
• Maintaining the kitchen space throughout the evening shift to ensure the correct setup for the kitchen breakfast team to arrive. 
• Ensuring stock rotation of all kitchen fridges, including walk-ins, to reduce stock wastage.
• Supporting on prep and mise-en-place for the following day’s service ensuring that the highest standards are being met at all times.
• To maintain food safety and hygiene at all times; reporting any issues appropriately
• Supporting with preparing and making staff food for the upcoming days
• Supporting the Purchasing manager by acting as goods receiver in the morning with early stock deliveries; ensuring the right food has been received and communicating where there are any issues.
• Ensuring effective communication with Executive Chef and Kitchen leadership team to ensure the smooth operation 24/7