A unique opportunity has arisen for a Demi Chef de Partie, Pastry at The Park Tower Knightsbridge, a Luxury Collection Hotel.

About youWe are now seeking a new team member who shares our passion for delivering an unrivalled level of service. You will need to be highly motivated to work in an environment where exceeding the expectations of our customers is the minimum standard.You will have previous experience within a four or five star hotel and a passion for providing exceptional customer service. You will possess excellent communication and strong computer skills.Distinctly KnightsbridgeThe Park Tower Knightsbridge stands elegantly in the heart of one of London’s most alluring locales, being a stone’s throw away from graceful Hyde Park, fabulous Harrods, Harvey Nichols as well as the cobbled streets of the local area.Combining timeless elegance with bespoke contemporary design, the hotel lobby, The Knightsbridge Lounge and The Hyde Bar have been recently renovated offering an even more exceptional and indigenous arrival experience.Recently voted Fifth Best Restaurant in Great Britain in The Sunday Times ‘Food List 2012, our One-O-One restaurant is renowned to be one of London’s finest seafood restaurant. Every detail is infused with the inspiration of the shoreline. Our Executive Chef Pascal Proyart is recognized for his innovation behind the exceptional menus, perfectly fitting the restaurant’s commitment to delivering an outstanding dining experience to its guests.The Park Tower Knightsbridge features 280 contemporary guest rooms, including 22 stunning suites with personalised butler service and exceptional views across London.For more information, please visit our website: theparktowerknightsbridge.cominline_415_http://thechefsforum.co.uk/wp-content/uploads/2015/06/Park-Tower-Restaurant-300x199.jpgA day in the life of a Demi Chef de Partie, Pastry…I begin my day at around 8.30am and start alongside all the other Chefs. We start the morning with a cup of coffee and a review of the function board for the day and also the next day ahead. It’s really important we plan everything carefully and look at the section log to see what needs to be done that day. We’ll also speak with Chef and the Sous Chef from the day before and ask how busy it was, and if there is anything we can do to make the quality and standards even higher for our guests and customers here. Our shift normally ends around 11pm, so we do split shifts on four days a week, but we always have three days off.I start my day by prioritising all the various tasks we need to work on. We work on the preparation ofthe Restaurant One o One lunch and make time forguest room amenities as per schedule. We then prepare the function buffet desserts and smaller items. It is impossible for me to tell you all the beautiful desserts we offer in one go, but I can tell you that I love to make all the chocolate tuiles and garnishes. I also really enjoy making chocolate petit fours which are served withwith Tea and Coffeein the Restaurant. Restaurant 101 was actually voted 6th best restaurant in Britain in 2012 with Harden’s Guide 2012 & Sunday Times and we are all very proud of it. It is a busy restaurant with a fantastic reputation. We also support the banqueting operation here and service our desserts to the highest Restaurant standards. The really is no such thing as second best here! We work on menu planning and design with our Head Chef, Pascal Proyart (did you see him recently on BBC Saturday Kitchen live cooking King Crab?!) according to seasonal produce. I also get support and help from our supervisor and other chefs.We all work closely with Chef Pascal who encourages our ideas and creativity while linking it into seasonal and sustainable produce and understanding how this impacts our food cost & profit margin for the Restaurant. The Kitchen has a great development path where there have been some great internal promotions over the last years. We also have Kitchen employees of the month so our hard work never goes unrewardedThe Pastry and Main Kitchen also work together when business demands require it, and it’s not unusual to be asked to cover shifts in Room Service or Banqueting for example. This is great for our development to understand the hotel business and we can learn new skills and techniques from each other. In fact I would say communication is really good in the kitchen where we have monthly meetings together with Chef Pascal, looking at financial performance and what the Hotel and Kitchen’s future plans are.There is a great team. We support and look after each other and all have a massive amount of passion for what we do. It is a pleasure to work with a organisation like The Park Tower Knightsbridge.About our benefitsWe can offer you unlimited career opportunities, industry leading benefits including discounted hotels and Food & Beverage, free meals on duty, uniform, dental, optical plans, childcare support, and an environment where your development is our priority. For this we offer a monthly Learning and Development calendar full of developmental courses designed to aid your career progression.We are active on Social Media and we would like to share with you an insight of the experience that The Park Tower Knightsbridge has to offer. Follow our career page on Facebook www.facebook.com/starwoodlondoncareers and also on Twitter @StarwoodLonJobsConditions/EligibilityIn line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.To be considered for the Demi Chef de Partie, Pastry role please click ‘apply now’!