ROLE OVERVIEW

To further elevate and enhance our operations, we are seeking an accomplished Senior CDP to contribute and deliver on the club’s success, providing exceptional experiences for our members.

The Senior CDP takes ownership of a designated kitchen section, ensuring high‑level organisation, consistency and performance, prepares and delivers exceptional dishes during both prep and service with precision and efficiency.

The role supports the Sous Chef and Head Chef in maintaining and improving kitchen standards, while leading the junior team members, providing guidance, training and quality oversight and upholding strict food safety, hygiene and cleanliness practices across the section. The Senior Chef de Partie actively contributes to menu development, dish refinement and continuous improvement.

RESPONSIBILITIES

Kitchen & Service

• Prepare, cook and present dishes to the restaurant’s exacting standards, demonstrating advanced technical ability.
• Ensure your section maintains flawless mise en place and is fully ready for every service.
• Uphold strict recipe adherence and consistently execute dishes to the required specification.
• Maintain high standards of portion control, cooking accuracy and presentation.
• Identify and immediately report any deviations from recipe specs, quality issues or operational concerns to senior chefs.

Leadership & Development

• Lead, mentor and support Commis, Demi CDPs and CDPs within your section.
• Provide on‑the‑job training to ensure high performance, consistency and professional growth.
• Promote a positive, respectful and collaborative working environment.

Stock, Organisation & Standards

• Monitor stock usage, maintain accurate levels and minimise waste across your section.
• Assist with ordering and stock rotation as required.
• Ensure exceptional cleanliness, organisation and compliance with food safety regulations at all times.
• Maintain high standards of efficiency, communication and teamwork during service.

EVENTS FOOD OVERSIGHT

• Assist in preparing and executing bespoke event menus to the highest standard, ensuring your section consistently delivers exceptional quality.
• Work closely with the Sous Chef and Senior Sous Chef to plan event mise en place schedules, ensuring full readiness ahead of service.
• Support smooth event execution through excellent organisation, section leadership and rapid response to last‑minute changes.
• Ensure all event dishes from your section are consistent, well-presented and aligned with dietary requirements or specific guest requests.
• Maintain exceptional cleanliness and operational flow during events, contributing to a seamless, premium member experience.

REQUIREMENTS

• Proven experience as a strong Chef de Partie, preferably within a high‑end restaurant, luxury hotel or private members’ club.
• Advanced understanding of kitchen operations, cooking techniques and food safety standards.
• Ability to work efficiently, calmly and professionally in a fast‑paced environment.
• Strong leadership, communication and organisational skills.
• High attention to detail, consistency and personal standards of excellence.
• A proactive, positive and team‑focused mindset.

WHAT WE OFFER

• Best-in-class salary
• Family meal on shift
• Industry-leading Learning & Development opportunities
• Pension scheme – including employer contributions.
• Annual staff award ceremony and party
• More benefits to be set up as we open

ROLE OVERVIEW

To further elevate and enhance our operations, we are seeking an accomplished Senior CDP to contribute and deliver on the club’s success, providing exceptional experiences for our members.

The Senior CDP takes ownership of a designated kitchen section, ensuring high‑level organisation, consistency and performance, prepares and delivers exceptional dishes during both prep and service with precision and efficiency.

The role supports the Sous Chef and Head Chef in maintaining and improving kitchen standards, while leading the junior team members, providing guidance, training and quality oversight and upholding strict food safety, hygiene and cleanliness practices across the section. The Senior Chef de Partie actively contributes to menu development, dish refinement and continuous improvement.

RESPONSIBILITIES

Kitchen & Service

• Prepare, cook and present dishes to the restaurant’s exacting standards, demonstrating advanced technical ability.
• Ensure your section maintains flawless mise en place and is fully ready for every service.
• Uphold strict recipe adherence and consistently execute dishes to the required specification.
• Maintain high standards of portion control, cooking accuracy and presentation.
• Identify and immediately report any deviations from recipe specs, quality issues or operational concerns to senior chefs.

Leadership & Development

• Lead, mentor and support Commis, Demi CDPs and CDPs within your section.
• Provide on‑the‑job training to ensure high performance, consistency and professional growth.
• Promote a positive, respectful and collaborative working environment.

Stock, Organisation & Standards

• Monitor stock usage, maintain accurate levels and minimise waste across your section.
• Assist with ordering and stock rotation as required.
• Ensure exceptional cleanliness, organisation and compliance with food safety regulations at all times.
• Maintain high standards of efficiency, communication and teamwork during service.

EVENTS FOOD OVERSIGHT

• Assist in preparing and executing bespoke event menus to the highest standard, ensuring your section consistently delivers exceptional quality.
• Work closely with the Sous Chef and Senior Sous Chef to plan event mise en place schedules, ensuring full readiness ahead of service.
• Support smooth event execution through excellent organisation, section leadership and rapid response to last‑minute changes.
• Ensure all event dishes from your section are consistent, well-presented and aligned with dietary requirements or specific guest requests.
• Maintain exceptional cleanliness and operational flow during events, contributing to a seamless, premium member experience.

REQUIREMENTS

• Proven experience as a strong Chef de Partie, preferably within a high‑end restaurant, luxury hotel or private members’ club.
• Advanced understanding of kitchen operations, cooking techniques and food safety standards.
• Ability to work efficiently, calmly and professionally in a fast‑paced environment.
• Strong leadership, communication and organisational skills.
• High attention to detail, consistency and personal standards of excellence.
• A proactive, positive and team‑focused mindset.

WHAT WE OFFER

• Best-in-class salary
• Family meal on shift
• Industry-leading Learning & Development opportunities
• Pension scheme – including employer contributions.
• Annual staff award ceremony and party
• More benefits to be set up as we open