Staff Restaurant Demi Chef de Partie
| Company: | Nobu Hotel Portman Square |
|---|---|
| Salary: | £32,000 - £32,000 |
| Hours: | Full-time |
| Location: | London (West), W1H 7BG |
| Job type: | Permanent |
| Posting date: | 17 Jul 2026 |
| Closing date: | 16 Aug 2026 |
Summary
As a Staff Restaurant Demi Chef de Partie, you will play an important role in delivering high-quality, nutritious and enjoyable meals for our colleagues at Nobu Hotel London Portman Square. Working closely with the Staff Restaurant Chef and wider kitchen brigade, you will help create a welcoming dining experience for our teams, ensuring every meal is prepared with the same care, consistency and attention to detail that define the Nobu brand.
This is an excellent opportunity for an ambitious chef looking to develop their career within a world-renowned luxury hospitality brand while contributing to the wellbeing and engagement of our hotel teams.
You will
- Prepare, cook and present fresh, nutritious meals for colleagues to a consistently high standard
- Support the day-to-day operation of the staff restaurant, ensuring smooth and efficient service
- Follow recipes, portion controls and food standards to maintain quality and consistency
- Assist with menu preparation, daily specials and creative new ideas for the staff dining experience
- Maintain the highest standards of food hygiene, allergen management and health & safety
- Receive, store and rotate stock correctly, ensuring quality and food safety standards are maintained
- Keep kitchen equipment, workstations and storage areas clean, organised and safe
- Communicate effectively with the wider kitchen team and support other areas when required
- Support and welcome new team members, helping to create a positive and collaborative environment
- Attend team briefings and contribute ideas to improve efficiency and colleague satisfaction
- Demonstrate a proactive, positive and team-focused approach to work
- Embody Nobu values of Family, Crafted, Smile and Kokoro in every interaction
What We're Looking For
You have experience working as a Demi Chef de Partie or Commis Chef and are looking to continue developing your culinary career within a professional hotel environment. You are passionate about food, enjoy creating dishes that bring people together and take pride in delivering consistently high standards.
You thrive in a fast-paced kitchen, work well as part of a team and understand the importance of providing an excellent dining experience for colleagues. Strong knowledge of food hygiene, allergens and kitchen safety is essential, alongside a positive attitude and willingness to learn.
Benefits of Joining Our Team
- £1000 Refer a Friend Scheme
- Two hotel-wide social events each year including our Employee Awards Night
- Discounted overnight stays across Nobu properties worldwide
- Discounted Pilates classes and wellness treatments
- Opportunities to progress within our hotel and the wider Nobu portfolio
- Innovative learning and development opportunities
- Exciting wellness and volunteering initiatives
- Up to 33 holiday days through length of service
- Life Assurance Scheme
- Cycle to Work Scheme
- Discounts on all food and beverage
- Free meals while on duty
Nobu Hotels effortlessly blends modern luxury and minimal Japanese tradition into the concept of a lifestyle hotel. Filled with cutting-edge design and stunning spaces, Nobu Hotels provides remarkable hospitable service and an unparalleled experience like nothing before. Helming from world renowned
Chef Nobu Matsuhisa, Robert De Niro and Meir Teper, the Nobu Hotels concept is a remarkable conjunction of exquisite cuisine, innovation and creativity.
Nobu Hotel London Portman Square features 243 guest rooms and suites, together with a Nobu restaurant, ballroom and meeting spaces beautifully conceptualised by London-based architecture and interior design firm, David Collins Studio, in conjunction with Make Architects.
We are looking for great people that embody our core values of Kokoro, Smile, Family & Crafted.
You will share our passion, deliver quality results and have the courage to be different and creative within your specialism.
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