Chef De Partie - Alain Ducasse

Position Overview

Join us as a Chef de Partie at The Dorchester’s Alain Ducasse Kitchen, recognised as one of ‘The Sunday Times Top 10 Best Places to Work for’ in 2024-2026 and ‘Hotel of the year – London’ at the 2024 AA Hospitality Awards. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success.

We care about your career and are known for having the absolute best people in the industry. When you join us as Chef de Partie, you start a unique opportunity to become celebrated as the very best in your field. You'll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story.

What you'll get

• Complimentary Stays: Enjoy complimentary stays with breakfast at Dorchester Collection Hotels every year.
• Discounts with our hotels, and benefit from discounts at various high street and online shops
• Employee Perks: Enrol from day 1 into the Royal London Private Pension scheme (we contribute 8% towards your pension); Benefit from seasonal ticket loan, rental deposit scheme, private financial advice, and eye care vouchers.
• Training and Development: Advance in your career by accessing various apprenticeships from Level 2 to Hospitality Degree Level 5. We partner with outstanding nationally recognised Apprenticeship providers.
• Social Events: Participate in vibrant social events, including a summer party, winter ball, pub quizzes, and cultural and milestone recognition celebrations.
• Referral Bonus: Earn a £1000 bonus when you recommend a friend.
• Well-being Support: Access immediate well-being advice because we care about our employees.

What you'll do

As a Chef de Partie at the prestigious three Michelin star Alain Ducasse at The Dorchester, you will be part of a culinary team that defines excellence in haute cuisine. You’ll contribute to crafting refined, elegant dishes while ensuring every guest experience is executed with meticulous precision. In this role, you will:

• Take full responsibility for daily food preparation, ensuring the highest levels of quality, presentation, and taste.
• Lead and supervise Commis Chefs, guiding them through the standards of Alain Ducasse’s kitchen while supporting their development.
• Support the Senior Chef de Partie or deputise in their absence, helping to maintain kitchen discipline and continuity.
• Participate in menu planning, sharing ideas that align with the restaurant’s commitment to innovation and tradition in equal measure.
• Oversee recipe and food cost control, contributing to efficient budget management while protecting culinary integrity.
• Cater to special dietary requirements and bespoke guest requests, ensuring every service feels personal and flawless.
  Champion the kitchen’s five-star hygiene and food safety standards, including compliance with all HACCP protocols.

The items shared are the essence of a day in the life of a Chef de Partie, but we'll make sure you are provided with specifics on how we care for our hotel.

What you'll bring

Essential Skills and Experience

• Prior experience as a Chef de Partie in a Michelin-starred or fine dining restaurant.
• Strong culinary technique and creativity, with deep appreciation for French gastronomy.
• Ability to supervise & inspire junior team members in a high-pressure, excellence-driven environment.
• Understanding of kitchen operations, food safety, HACCP requirements & stock control.
• High levels of organisation, attention to detail & pride in presentation.
• Fluent in English, with excellent communication skills and strong work ethic.

Preferred Skills

• Formal culinary qualifications or completion of a recognised apprenticeship.
• A passion for innovation within the boundaries of classical techniques.
• Experience catering for high-profile clientele or working in international luxury environments.
• Commitment to continuous learning and professional development in fine dining.