THE WILDE is a perfectly formed, international collection of private membership Clubs combining classical style, excellent food and charming service with cutting edge content, culture and ideas.
It is a private membership club built on foundations of discretion, revelry, culture, and inclusion.
**CHEF DE PARTIE**:
Job purpose
The Chef de Partie is responsible for managing a specific section or station within the kitchen of the exclusive member club. They work under the direction of the leadership team and contribute to the overall success of the culinary operation by preparing high-quality dishes, maintaining cleanliness and organization in their area, and supporting the kitchen team as needed.




**Main Activities and Responsibilities**:
- Prepare and cook dishes according to recipes, portion sizes, and quality standards established by the Head Chef or senior leadership.
- Manage and oversee the assigned section or station in the kitchen, ensuring that all tasks are completed efficiently and to the required standards.
- Coordinate with other members of the kitchen team to ensure timely preparation and delivery of dishes during service periods.
- Maintain cleanliness and organization in the assigned section, including proper storage of ingredients, cleaning of equipment, and adherence to food safety and sanitation guidelines.
- Assist in menu development and recipe testing under the guidance of senior chefs, providing input and feedback as required.
- Train and mentor junior kitchen staff, providing guidance on culinary techniques, station procedures, and professional development opportunities.
- Assist in managing inventory levels of food and kitchen supplies, assisting with ordering and stock rotation to minimize waste and ensure availability of necessary ingredients.
- Collaborate with other departments to ensure seamless coordination and delivery of dining experiences throughout the club.
- Adhere to all safety procedures and guidelines, including proper handling of equipment and adherence to health and safety regulations.
- Assist with administrative tasks such as inventory management, menu costing, and reporting as required by the leadership team.
- Manage other activities relating to or resulting from what is indicated in the previous points.
**Key Competencies**:
**Required Education and Experience**:




- Culinary degree or diploma from an accredited institution.
- Previous experience working in a similar role in high-end restaurants, luxury hotels, or exclusive dining establishments.
- Strong knowledge of culinary techniques, cooking methods, and food preparation procedures.
- Knowledge of one or more foreign languages is a plus.
**General Knowledge and Technical Skills**:
- Proficiency in cooking techniques and methods relevant to the assigned section or station.
- Familiarity with kitchen equipment and tools specific to the assigned area.
- Basic understanding of food safety and sanitation principles.
**Personal and Interpersonal Skills**:
- Strong communication and teamwork abilities.
- Ability to work well under pressure in a fast-paced environment.
- Good organizational and time management skills.
- Attention to detail and commitment to maintaining high standards of quality.
- Adaptability and willingness to learn from senior staff members.
- Passion for culinary excellence and a dedication to providing exceptional dining experiences.