Join us as a Chef de Partie at Alain Ducasse at The Dorchester, recently recognised as one of ‘The Sunday Times Top 10 Best Places to Work for’ in 2024 and ‘Hotel of the year – London’ at the 2024 AA Hospitality Awards. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success.

We care about your career and are proud to have the absolute best people in the industry. When you join us as a Chef de Partie at Alain Ducasse at The Dorchester, you will have a unique opportunity to excel in your field. 

You will learn from your fellow Legends and our award-winning learning academy to achieve the highest standards in craft, service, and leadership.

What you'll do 

As a Chef de Partie at the prestigious three Michelin star Alain Ducasse at The Dorchester, you will be part of a culinary team that defines excellence in haute cuisine. You’ll contribute to crafting refined, elegant dishes while ensuring every guest experience is executed with meticulous precision. In this role, you will:

• Take full responsibility for daily food preparation, ensuring the highest levels of quality, presentation, and taste.

• Lead and supervise Commis Chefs, guiding them through the standards of Alain Ducasse’s kitchen while supporting their development.

• Support the Senior Chef de Partie or deputise in their absence, helping to maintain kitchen discipline and continuity.

• Participate in menu planning, sharing ideas that align with the restaurant’s commitment to innovation and tradition in equal measure.

• Oversee recipe and food cost control, contributing to efficient budget management while protecting culinary integrity.

• Cater to special dietary requirements and bespoke guest requests, ensuring every service feels personal and flawless.

• Champion the kitchen’s five-star hygiene and food safety standards, including compliance with all HACCP protocols.

This is not just a kitchen role; it is an opportunity to refine your craft at the very pinnacle of gastronomy, working under the philosophy and legacy of one of the world’s most celebrated chefs.

What you'll bring 

Essential Skills and Experience

• Prior experience as a Chef de Partie in a Michelin-starred or fine dining restaurant.

• Strong culinary technique and creativity, with a deep appreciation for French gastronomy.

• Ability to supervise and inspire junior team members in a high-pressure, excellence-driven environment.

• Understanding of kitchen operations, food safety, HACCP requirements, and stock control.

• High levels of organisation, attention to detail, and pride in presentation.

• Fluent in English, with excellent communication skills and a strong work ethic.

• Formal culinary qualifications or completion of a recognised apprenticeship.

• A passion for innovation within the boundaries of classical techniques.

• Experience catering for high-profile clientele or working in international luxury environments.

• Commitment to continuous learning and professional development in fine dining.

Join us as a Chef de Partie at Alain Ducasse at The Dorchester, recently recognised as one of ‘The Sunday Times Top 10 Best Places to Work for’ in 2024 and ‘Hotel of the year – London’ at the 2024 AA Hospitality Awards. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success.

We care about your career and are proud to have the absolute best people in the industry. When you join us as a Chef de Partie at Alain Ducasse at The Dorchester, you will have a unique opportunity to excel in your field. 

You will learn from your fellow Legends and our award-winning learning academy to achieve the highest standards in craft, service, and leadership.

What you'll do 

As a Chef de Partie at the prestigious three Michelin star Alain Ducasse at The Dorchester, you will be part of a culinary team that defines excellence in haute cuisine. You’ll contribute to crafting refined, elegant dishes while ensuring every guest experience is executed with meticulous precision. In this role, you will:

• Take full responsibility for daily food preparation, ensuring the highest levels of quality, presentation, and taste.

• Lead and supervise Commis Chefs, guiding them through the standards of Alain Ducasse’s kitchen while supporting their development.

• Support the Senior Chef de Partie or deputise in their absence, helping to maintain kitchen discipline and continuity.

• Participate in menu planning, sharing ideas that align with the restaurant’s commitment to innovation and tradition in equal measure.

• Oversee recipe and food cost control, contributing to efficient budget management while protecting culinary integrity.

• Cater to special dietary requirements and bespoke guest requests, ensuring every service feels personal and flawless.

• Champion the kitchen’s five-star hygiene and food safety standards, including compliance with all HACCP protocols.

This is not just a kitchen role; it is an opportunity to refine your craft at the very pinnacle of gastronomy, working under the philosophy and legacy of one of the world’s most celebrated chefs.

What you'll bring 

Essential Skills and Experience

• Prior experience as a Chef de Partie in a Michelin-starred or fine dining restaurant.

• Strong culinary technique and creativity, with a deep appreciation for French gastronomy.

• Ability to supervise and inspire junior team members in a high-pressure, excellence-driven environment.

• Understanding of kitchen operations, food safety, HACCP requirements, and stock control.

• High levels of organisation, attention to detail, and pride in presentation.

• Fluent in English, with excellent communication skills and a strong work ethic.

• Formal culinary qualifications or completion of a recognised apprenticeship.

• A passion for innovation within the boundaries of classical techniques.

• Experience catering for high-profile clientele or working in international luxury environments.

• Commitment to continuous learning and professional development in fine dining.