Senior Chef De Partie

Steeped in history and situated in the heart of Belgravia, The Pembroke stands apart as a unique club for Londoners. From the spirit of our members to the splendour of our events, we are a home for eclectic and excellent living. A place to eat, drink, dance and meet, The Pembroke opens its doors to those who wish to fill their world with the finest experiences, from cocktails to culture, billiards to business.

As part of our premium culinary offering, The Pembroke features multiple restaurants showcasing vibrant flavors, seasonal produce and elevated dining. The main kitchen department will support four distinct restaurants and an events output, so there is opportunity to learn a variety of cuisines, and the ability to move within the restaurant teams.

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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Family meal on
  shift
• Annual staff award
  ceremony and party
• More benefits to be
  set up as we open