- Location
- 53 Park Lane, Mayfair (View map)London W1K 1QAUK
- Employment
- Full-Time
- Seniority
- Mid-Level
- Department
- Culinary & Food Production
- Posted
- Nov 3, 2026
About Dorchester Collection
Dorchester Collection operates hotels including The Dorchester in London, Hôtel Plaza Athénée and Le Meurice in Paris, and The Beverly Hills Hotel in Los Angeles County. Its properties hire across rooms, restaurants, kitchens, engineering and guest services.
Chef de Partie at Alain Ducasse at The Dorchester, contributing to haute cuisine in a three-Michelin-star kitchen. The role covers daily food preparation, team supervision, menu planning, cost control, bespoke guest requests and HACCP compliance; it is permanent and full-time.
Role & Responsibilities
- Take full responsibility for daily food preparation, ensuring the highest standards of quality, presentation and taste.
- Lead and supervise Commis Chefs, guiding them on Alain Ducasse kitchen standards and supporting their development.
- Support the Senior Chef de Partie or deputise in their absence, maintaining kitchen discipline and continuity.
- Participate in menu planning, contributing ideas that balance innovation and tradition.
- Oversee recipe and food cost control, supporting efficient budget management while protecting culinary integrity.
- Accommodate special dietary requirements and bespoke guest requests to deliver personal, flawless service.
- Uphold five-star kitchen hygiene and food safety standards, including compliance with all HACCP protocols.
Qualifications
- Prior experience as a Chef de Partie in a Michelin-starred or fine dining restaurant.
- Strong culinary technique and creativity, with a deep appreciation for French gastronomy.
- Ability to supervise and inspire junior team members in a high-pressure, excellence-driven environment.
- Understanding of kitchen operations, food safety, HACCP requirements and stock control.
- Strong organisation, attention to detail and pride in presentation.
- Fluent English, excellent communication skills and a strong work ethic.
- Formal culinary qualifications or completion of a recognised apprenticeship preferred.
- Passion for innovation within the boundaries of classical techniques preferred.
- Experience catering for high-profile clientele or working in international luxury environments preferred.
- Commitment to continuous learning and professional development in fine dining preferred.
Skills
Experience
Prior experience as a Chef de Partie in a Michelin-starred or fine dining restaurant.
Education
Formal culinary qualifications or completion of a recognised apprenticeship preferred.
Workplace
This position is based in London, England, UK.
Explore jobs in England or in the UK.
Benefits
Complimentary annual stays with breakfast at Dorchester Collection hotels; hotel and high street and online shopping discounts; Royal London Private Pension scheme with an 8% employer contribution, available from day one; seasonal ticket loan; rental deposit scheme; private financial advice; eye care vouchers; access to apprenticeships from Level 2 to Hospitality Degree Level 5; social events; £1,000 referral bonus; immediate well-being advice.
Culture
Each hotel has its own kitchens, service teams and history. In Paris, for example, a sommelier at Le Relais Plaza works at Hôtel Plaza Athénée, while the pastry team at Le Meurice prepares work for a different house.
About Cerulean
Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.
Frequently Asked Questions
The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Dorchester Collection, titles may vary across global markets to reflect local conventions. To ensure absolute clarity, Cerulean assigns a standardised, industry-coherent canonical title to every listing. However, it is worth noting that this role is functionally synonymous with «Section Chef», «Station Chef», «Chef de Partie Cook», «Chef de Partie de Cuisine», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.