Pastry Chef de Partie

Montcalm Mayfair

United by timeless style and peerless service, Montcalm Collection is London’s compendium of luxury hotels. Housed in elegant Georgian townhouses, an 18th‑century brewery, heritage headquarters and a diamond‑shaped skyscraper, each hotel reveals a different chapter in the city’s story. The hotels in the collection include a historic brewery, reimagined as a vibrant modern hotel:
Montcalm Brewery. A storied city‑slicker, housed in the former headquarters of the Royal Mail:
Montcalm Royal London House. A property with a bold new perspective at Montcalm East, part of Marriott’s Autograph Collection. And a duo of mindful hotels which set a slower pace:
Inhabit, Southwick Street and Inhabit, Queen’s Gardens, both part of Design Hotels.

Our flagship hotel is on the brink of a bold new era. Its Grade II‑listed building on the cusp of Park Lane has been sensitively refreshed by architects Holland Harvey. Interiors are being rejuvenated by Studio Mica and Studio Est. We have added a new signature restaurant helmed by a world‑famous chef, alongside a dapper lounge and bar. Communal areas, bedrooms and suites have all been artfully redesigned;

our spa and Grand Ballroom will re‑emerge as modern icons.

Conscious, cultured, characterful, and considerate, Montcalm Mayfair is a five‑star hotel set on a historic crescent that sits proudly at the top of Park Lane, steps from Hyde Park and the West End, with a toe in Marylebone, bringing a fresh, holistic hospitality approach to London luxury. The respectful, sensitive full restoration includes a wellness space, community‑welcoming public spaces and a restaurant helmed by an internationally‑acclaimed chef.

The Chef de Partie exhibit meticulous eye for detail, a passion to deliver great culinary experience to the team members. You will bring creativity, precision and dedication. The role is critical to maintaining reputation and delivery of unparalleled team member experiences via thoughtful menu preparation and a top‑quality product.

The Chef de Partie exhibit meticulous eye for detail, a passion to deliver great culinary experience to the team members. You will bring creativity, precision and dedication. The role is critical to maintaining reputation and delivery of unparalleled team member experiences via thoughtful menu preparation and a top‑quality product.

1. Food Preparation & Cooking

• Prepare ingredients by washing, chopping, marinating, and portioning according to recipes.
• Ensure dishes are cooked to the required quality, consistency, and presentation standards.
• Follow standardized recipes and plating guidelines to maintain uniformity.
• Monitor cooking times and temperatures to guarantee food safety and quality.

2. Event & Banquet Service Support

• Assist in the setup and preparation for banquets, conferences, weddings, and other hotel events if required.
• Work closely with the banquet and events team to meet event‑specific requirements and timings.
• Adapt promptly to last‑minute menu changes or requests.

3. Quality Control & Hygiene

• Ensure all food items comply with hygiene and safety regulations (HACCP, local laws).
• Conduct regular checks of ingredients and finished dishes for freshness and quality.
• Maintain a clean and sanitized workstation before, during, and after service.
• Properly store leftovers, ingredients, and prepared foods following hotel policies.

4. Inventory & Stock Management

• Assist with the receipt and inspection of deliveries to ensure quality and quantity.
• Maintain accurate records of stock usage and report shortages or discrepancies to the Sous Chef.
• Rotate stock to minimize waste and adhere to FIFO (First In, First Out) principles.
• Assist in ordering ingredients and supplies as directed.

6. Kitchen Maintenance & Safety

• Keep the kitchen workstations organized and free of clutter.
• Ensure all kitchen equipment is used safely and report any malfunctions immediately.
• Follow all health and safety guidelines to prevent accidents and injuries.
• Support environmental sustainability efforts, including waste reduction and recycling initiatives.

• Previous experience as a Chef de Partie, or similar role in a…