Demi Chef de Partie, The Savoy Hotel

The Savoy is one of the world's most iconic hotels. We are the original British luxury hotel, opened in 1889, and have a reputation for outstanding service excellence. We blend our rich history with innovation, and have played host to royalty, world leaders, and legends of the stage and screen. Today, we pride ourselves on creating special memories for our guests by delivering the very best in five-star luxury hospitality.

Our award-winning, colleague-centric culture truly differentiates us in the luxury hospitality marketplace. We offer competitive salaries and benefits, along with outstanding career development opportunities globally within Fairmont.

• Top Ten (Big Organisations) – Sunday Times Best Places to Work 2025

• HR in Hospitality Awards 2025:

  • 🏆 Excellence in Employee Experience

  • 🏆 HR Team of the Year

  • 🏆 HR Leader of the Year – awarded to our Director of People & Culture, Sally Webster

• Institute of Hospitality Awards 2025

  • 🏆 Talent Development Team of the Year

Job title: Demi Chef De Partie 

Department: Kitchen and Food & Beverage 

Inspired & supported by: Executive Chef  

Salary: £44,468 including service charge

Your purpose will be: To work with a brigade of talented chefs to produce 5 star quality food for our guests. 

You will be accountable for: 

• Preparing dishes to the high standards of our distinctive 5 star cuisine 

• Ensuring our standards for cleanliness and hygiene are well understood and never compromised 

• Supporting chefs in your section 

Your key responsibilities & contribution will be: 

• Assisting with producing our dishes as per the specification, ensuring extraordinary quality and consistency for our guests 

• Leading the team in your section through a smooth service, with clear communication, delegation and support 

• Sharing your ideas to help improve our operation and the F&B offering for our guests 

• Being knowledgeable and a role model of all the food hygiene, health & safety and COVID19 policies of the hotel, for the safety of our guests and team 

• Taking a proactive approach to resolving issues you have identified (e.g. regarding equipment or processes) 

What you will need to do this role: 

Essential: 

• 3-5 years’ experience in the hospitality industry 

• Experience of running a section in a kitchen and ability to motivate others 

• Outstanding communication skills, both written and spoken 

• Confidence in speaking with colleagues at all levels in the hotel 

• Enthusiastic and positive personality and ability to build trusting relationships with others 

• Proven organisation skills and ability to meet deadlines with quality results 

• GNVQ Level 2 or 3 

Desirable:  

• Experience working in 5 star hospitality 

• Food Safety and Hygiene Certificate level 2 or 3 

• Experience in fine dining restaurants or 5 star hotels 

Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.

What’s in it for you? 

• Competitive salary, pension, and life assurance 

• 31–33 days of holiday (including public holidays) 

• Cashback for wellbeing/healthcare expenses & Perkbox 

• Exclusive discounts: 

• Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included) 

• 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants 

• 20% off at other Gordon Ramsay restaurants and Restaurant 1890 

• Free stay at The Savoy after probation 

• Colleague restaurant, interfaith prayer room and wellness room 

• Laundry services for all colleagues 

• Gym access, cycle-to-work scheme and Virgin Active membership discount 

• Season ticket loan for commuting 

• Employee assistance program  

• English classes, optician reimbursements, and local discounts for F&B and retail