We are nhow London hotel! A quirky, fun, unique, unconventional lifestyle hotel on the border of Shoreditch - we are very different (in the best possible way) to any other hotel in London both in terms of look and feel. Joined by its older siblings in Milan, Berlin, Rotterdam, Marseille, Amsterdam, nhow London is one of the archetypal youngest sibling: loud, lively and loved. We are a brand of Minor Hotels which is a global hospitality leader with over 560 hotels and resorts across six continents, the other brands being Anantara, Awani, Elewana, NH, NH Collection, Oaks and Tivoli.

For nhow London, we are looking for a Chef de Partie with a passion for cooking and creativity in the kitchen to join the team.

What is in it for you?

Salary: £32,479 plus service charge
End-of-Year Bonus, equivalent to a guaranteed 75% of a one month salary (with potential to reach 100%!)
Westfield Health & Rewards
Free online and offline training on University- our inhouse L&D platform
Employee and Friends & Family rates in all Minor Group Hotels worldwide
Excellent career opportunities: all employees of Minor Group Hotels are given priority on internal vacancies worldwide
Free meals on shift
Free onsite gym
Quirky, United and Authentic Team

Main tasks and responsibilities

To maintain a consistent high standard of food production and presentation
Under the direction of the Executive Chef and Sous Chef, ensures that all menu items are produced in accordance to standards
Preparing, cooking and presenting dishes within your area of the kitchen
Ensuring you and your team have high standards of food hygiene
Helping the Sous Chef and Executive Chef to develop new dishes
Monitoring portion and waste control
To report any environmental and ecological problems within the hotel
To undertake duties as and when required by the Sous Chef, Executive Chef and all senior management
To Assist in the Correct Storage of Food Items including legal compliance
To Ensure all Temperature Checks are Carried Out on Fridges and Freezers as required
To Monitor and Guide the Kitchen Stewards to Ensure a Clean and Tidy Work Environment at all Times

Knowledge and skills

Previous experience as a well-trained Demi-Chef de Partie or Chef de Partie in a Restaurant and/or Hotel environment.
Fluent in English.
Flexible to do shift work, working 40 hours per week (5 out of 7 days).
Highly organised and ability to multi-task in a driven manner.
Team player.

What are you waiting for? Come and be part of something brilliant. Join us!