Chef de Partie

Waldorf Astoria London - Admiralty Arch is seeking a Chef de Partie to join the pre-opening team for this highly anticipated new luxury hotel opening later this year.

This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel.

Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London – Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sqft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the world’s most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests.

Waldorf Astoria Hotels & Resorts is Hilton’s flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the world’s most sought-after destinations.

WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK’s #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members

A World of Rewards

• Competitive salary + service charge
• Complimentary, nourishing meals provided while on duty
• Exceptional development programmes, designed to support and accelerate your growth at every stage
• Opportunities to make a meaningful impact through our industry‑leading Corporate Responsibility initiatives
• Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage
• High street savings through Perks at Work
• 28 days’ holiday, including bank holidays, rising to 33 days with length of service

We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding the worldclass service standards recognised by Forbes.

Here's what you'll do during a typical day:

A Chef de Partie plays a pivotal role in delivering exceptional culinary experiences by leading a section of the kitchen with precision, professionalism, and attention to detail, while supporting effective cost control.

As a Chef de Partie, you will oversee day‑to‑day operations within your section, ensuring the highest standards of food preparation and presentation to exceed Guest and Member expectations. You will also support food cost management and operational efficiency. Your responsibilities will include, but are not limited to, the following:

• Ensure all food preparation consistently meets brand and quality standards
• Prepare, execute, and present dishes of exceptional quality and refinement
• Supervise, guide, and inspire kitchen colleagues within your section
• Maintain immaculate work areas, adhering strictly to hygiene standards and preventing cross‑contamination
• Prepare all mise en place in alignment with service requirements and menu specifications
• Address guest feedback and queries promptly, professionally, and with a solutions‑focused approach
• Ensure all ingredients are of superior quality, correctly labelled, stored, and rotated
• Support cost control initiatives, contributing to gross profit optimisation and departmental targets
• Collaborate closely with all departments to foster seamless operations and positive working relationships
• Assist the Head Chef and Sous Chef in training and developing kitchen team members in line with company procedures
• Identify and report maintenance, hygiene, or safety concerns in a timely manner
• Comply fully with hotel security policies, fire regulations, and all health, safety, and food safety legislation
• Demonstrate environmental awareness and support sustainability initiatives

What are we looking for?

A Chef de Partie representing Hilton brands consistently acts in the best interests of our Guests while collaborating effectively with fellow Team Members. To succeed in this role, you will demonstrate the following attitudes, behaviours, skills, and professional standards:

• A minimum of two years’ experience as a Chef de Partie, or strong experience as a Demi Chef de Partie within a high‑quality kitchen
• A current, valid, and relevant professional cookery qualification (evidence may be required)
• Proven coaching and mentoring capabilities
• A natural ability to motivate, lead, and develop teams
• Clear, confident, and effective communication skills
• NVQ Level 3 (or equivalent) in Professional Cookery
• A recognised Basic Food Hygiene Certificate
• Previous supervisory experience in a culinary environment
• A consistently positive, professional, and solution‑driven attitude
• The ability to perform calmly and effectively under pressure
• Flexibility to work independently or collaboratively within a team

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous experience in a comparable role within a premium or luxury hospitality environment
• Intermediate Food Hygiene certification
• A strong awareness of contemporary culinary trends and techniques