Chef de Partie - Coreus by Clare Smyth

Waldorf Astoria London - Admiralty Arch is seeking a Chef de Partie - Coreus by Clare Smyth to join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel.

Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London – Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sqft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the world’s most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests.

Waldorf Astoria Hotels & Resorts is Hilton’s flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the world’s most sought-after destinations. Welcome to a world of opportunities at the UK’s #1 Great Place to Work 2026.

Company Overview

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 28 world-class brands comprising more than 9,600 properties and over 1.4 million rooms, in 144 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 4 billion guests in its more than 100-year history. Named as the No. 1 World’s Best Workplace by Great Place to Work and Fortune, Hilton aims to create the best culture for its 500,000 team members around the world.

Quick Details

• Salary Range: Not Specified
• Job Type: Full-time
• Qualifications: Technical Diploma
• Experience: 2 Year+

Key Responsibilities

• Ensure all food preparation consistently meets brand, quality, and presentation standards.
• Prepare and present dishes of exceptional quality, precision, and consistency.
• Supervise, guide, and support culinary team members in daily operations.
• Maintain immaculate work areas, ensuring strict compliance with hygiene standards and prevention of cross‑contamination.
• Prepare and execute mise en place for all relevant menus with efficiency and attention to detail.
• Respond to guest feedback and enquiries professionally, ensuring timely and positive outcomes.
• Ensure all food products are of superior quality and stored in accordance with safety and hygiene regulations.
• Contribute to cost control initiatives, supporting gross profit performance and departmental financial objectives.
• Collaborate effectively with other departments, fostering strong professional relationships.
• Assist the Head Chef and Sous Chef in training team members in accordance with company standards and procedures.
• Proactively report maintenance, hygiene, or safety concerns.
• Comply fully with hotel security protocols, fire regulations, and all health, safety, and food legislation.
• Demonstrate environmental awareness and support sustainable culinary practices.

Requirements

• Minimum of two years’ experience as a Chef de Partie, or strong experience as a Demi Chef de Partie.
• A current, relevant commercial cookery qualification (verification may be required).
• Strong coaching and mentoring skills.
• A natural ability to motivate, inspire, and develop teams.
• Excellent communication and interpersonal skills.
• NVQ Level 3 or equivalent qualification.
• Valid Basic Food Hygiene Certificate.
• Previous supervisory experience in a professional kitchen environment.
• A positive, composed, and professional attitude.
• Ability to perform confidently and calmly under pressure.
• Flexibility to work independently or collaboratively within a team.
• Previous experience in a similar role within a luxury or high ‑ end hospitality environment.
• Intermediate Food Hygiene certification.
• Strong awareness of current and emerging culinary trends.

Benefits

• Competitive salary + service charge on a 45 hour week contract.
• Complimentary, nourishing meals provided while on duty.
• Exceptional development programmes, designed to support and accelerate your growth at every stage.
• Opportunities to make a meaningful impact through our industry ‑ leading Corporate Responsibility initiatives.
• Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage.
• High street savings through Perks at Work.
• 28 days’ holiday, including bank holidays, rising to 33 days with length of service.