Demi Chef de Partie

THE NOMAD WAY Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at No. Mad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with London charm.

Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to No. Mad London OVERVIEW OF ROLE The role of Demi Chef de Partie is to support senior chefs in preparatory work and daily kitchen operation.

WHAT WE OFFER

£750 Refer a Friend Scheme 50% Employee discount in F&B outlets Pension Scheme Complimentary family meal and quality coffee/hot drinks whilst on duty Growing team with great training and progression opportunity Paid break and annual leave Good work/life balance Your birthday off (paid) after one year of service Great hotel discounts in all Hilton properties Private Health Care Guest Experience Stay Wagestream £20 Uber ride when finishing after 1am EXPECTATIONS The Demi Chef de Partie is expected to: Be professional at all the times Be a positive ambassador of The No.

Mad throughout your professional career with us. Always adhere to company policies and procedures, including but not exclusive of; compliance policies, HR policies; employee handbook. To role model The No. Mad values and bringing them to life through every interaction. Show genuine care and passion for the produce used across all the outlets; with an appetite to learn and grow within the kitchen.

MAIN DUTIES & RESPONSIBILITIES The main responsibilities of the Demi Chef de Partie are summarised below, the list is not exhaustive: Assist in the preparation of ingredients, including washing, peeling and chopping vegetables, meat and other food items. Measure and assemble ingredients for menu items Follow recipes and instructions accurately.

Assist in cooking dishes according to the instructions provided by senior management Ensure all food is prepared to the highest standards and is ready on time for service. Help with plating and presentation of dishes Ensure the fridges are deep cleaned regularly; with food items stored properly and safely; labelled in accordance with food hygiene standards.

Maintain cleanliness and organisation of the kitchen, including workstations; equipment and utensils in line with kitchen standards Assist with stock control; including the receiving and correct storing of all items received within the kitchen, notifying kitchen management with inventory checks. Report any equipment issues or hazards to the Executive Chef or kitchen management team.

Adhere to all health and safety regulations, including food safety, personal hygiene and safe handling of kitchen equipment. Work closely with other members of the kitchen team to ensure smooth operation and communication during service. Be open to receiving feedback and guidance from kitchen management to improve skills and performance.

Basic culinary knowledge and skills of food preparation techniques. Ability to work in a fast paced environment and maintain standards throughout the duration of working day. Any other reasonable requests made by the Executive Chef and/or Senior Leadership team both within the kitchen and hotel. Please note whilst we wish we could respond to all applicants, only those shortlisted will be contacted.