Chef de Partie

4日前

Tokyo Soho House & Co
Job Role...


As a Chef de Partie with Soho House, your role is to make sure that our members have an amazing dining experience every time.

Possessing a keen passion for food, we will give you a platform to connect, grow, have fun and make an impact

Your main responsibility is to ensure that the food we deliver to our members it of the highest quality. This includes preparing food before service, setting up and stocking kitchen stations and plating to company standards.

Main Duties...

To set up the kitchen prior to service.
To prepare a particular station in the kitchen by bringing all food containers to that point in the line.
To cook a specific portion of each plated meal from the menu.
To assist with marinating, cutting and precooking foods for service.
To support with the deep cleaning of the entire kitchen before close.
To clean and sanitise your section before and after service.
To wrap unused items and storing them in proper area at the end of service.
To plate food according to company guidelines ensuring high standards.
To ensure mis en place is completed before service.
To maintain a professional attitude at all times.
To ensure health and safety regulations are met.
To maintain a spotless and pristine working environment.

To attend regular meetings with front and back of house teams to learn about any menu or service changes and specials alongside daily tastings.

To support the kitchen and service team with any of their needs on an ad-hoc basis.

Experience Required.


A successful Chef de Partie for Soho House will ideally have previous experience in a busy high-profile kitchen and a natural flair for first class service.

You'll be reliable, friendly and happy to be a key part of the team that strives for success.

Passion for Food, drink and hospitality
Strong attention to details
Excellent customer service
Fluent in English & Japanese
Organised and reliable
Ability to multitask and work in a fast-paced environment
Ability to understand and follow written and verbal instructions
Good knife skills and understanding of basic culinary principals

Physical Requirements

Must be able to seize, grasp, turn and hold objects by hand
Able to work on your feet for at least 8 hours
Occasionally kneel, bend, crouch and climb as required
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