Demi-Chef de Partie

Fine Dining Restaurant, New Opening

Wednesday to Saturday

Kings Cross

The Megaro Collection is welcoming its newest addition, Voyage with Adam Simmonds. Our Scandinavian Fine Dining restaurant located in the heart of Kings Cross will open its doors in January 2025, extending an invitation to all patrons to explore the culinary prowess of our Chef Patron Adam Simmonds. We are seeking an experienced and enthusiastic team to join us on this new journey to excite and captivate with adventurous flavours and exceptional hospitality.

With the desire to set our guests on a journey of culinary excellence inspired by the land, sea, and atmosphere, Voyage with Adam Simmonds embarks on a mission to provide light, airy and minimalistic plates with an ambiance that mirrors and enhances these sentiments. We aim to provide an open and welcoming environment for all guests to experience fresh and modern dishes.

Recognised as one of the nation's top chefs, double Michelin star Chef Simmonds will create and adorn his plates with shapes and formations inspired by architecture, art, and nature. Imploring the skills acquired working under Raymond Blanc at Le Manoir aux QuatSaisons as well as techniques developed at his first Michelin Star restaurant Ynshir Hall, Simmonds aims to honour traditional techniques and embrace avant-garde approaches to the culinary field at Voyage, where meticulous attention to detail is necessary to inspire.

We are looking for an experienced Demi-Chef de Partie with minimum 2 years in a professional kitchen to join Chef Adam Simmonds on this new adventure.

The ideal candidate will have a good understanding of kitchen operations and of the culinary industry.

The ideal Demi-Chef de Partie will:

Preferably have minimum 1 year experience in a Michelin Star kitchen or 4AA
Have worked in a fine-dining establishment
Be genuinely passionate about the hospitality industry
Have a real interest in food development
Have a stable career background
Be a hardworking individual with a can do attitude
Have a good command of the English language
Have excellent knife skills and will be very well organised

The Demi-Chef de Partie will:

Work 4 days a week (Wednesday-Saturday)
Be a team player
Uphold the highest of standards, ensuring that consistency is maintained at all times
Strictly follow food and hygiene regulations
Monitor waste control
Always keep the station extremely clean
Follow company grooming standards
Maintain an immaculate presentation at all times
Assisting the kitchen team in preparing ingredients for dishes
Support the kitchen team during service and with general duties where required

If you are looking for a new environment where innovation and creativity are the primary goal, then join us on our new culinary journey at Voyage with Adam Simmonds.