Chef de Partie - American Express Centurion lounge Terminal 3 Departures

Chef de Partie - American Express Centurion lounge Terminal 3 Departures

Job Reference SDX/TP 158384

Number of Positions: 1

Contract Type: Casual

Rate: £16.50 per hour

Location: London Heathrow Airport T3

Closing Date: 09/07/2026

Job Category: Catering Staff

Package Description

• £16.50 per hour
• Mixed shift pattern: early (4 00), middle and late (13 00)
• Casual Contract
• Immediate Start
• Many employee benefits, rewards and recognition.

Job Introduction

Chef de Partie at American Express Centurion lounge Terminal 3 Departures. You will be part of a team that delivers the best of local culinary culture in a fast moving, high pressure airport environment. We maintain the highest of standards and ensure all services are delivered with care, flair and a winning smile.

You must have 5 years of working history in the UK and 5 years of UK address history.

Main Responsibilities

Section Management - Take full responsibility for a specific kitchen section (e.g., grill, sauce, pastry, larder). Ensure all dishes from the section are prepared and presented to the highest standard. Maintain consistency in taste, presentation, and portioning.

Food Preparation & Cooking - Prepare, cook, and present dishes according to the menu specifications and recipes. Follow standard operating procedures (SOPs) and ensure quality control. Assist in developing new dishes and menu items where required.

Quality & Standards - Monitor food quality, taste, and presentation before service. Ensure correct storage, labelling, and rotation of ingredients (FIFO). Minimise food waste and control portion costs.

Team Supervision - Supervise and train Commis Chefs and kitchen assistants within the section. Delegate tasks efficiently and ensure workflow is smooth during service. Support junior team members with skill development and guidance.

Hygiene & Food Safety - Maintain strict adherence to food hygiene and health & safety standards (e.g., HACCP). Ensure cleanliness and organisation of the section at all times. Conduct daily checks on equipment and workstations.

Stock Control - Monitor stock levels within the section and report shortages. Assist in ordering and receiving supplies. Ensure proper storage to maintain freshness and prevent wastage.

Service Execution - Work efficiently under pressure during busy service periods. Coordinate with other sections to ensure smooth kitchen operations. Ensure timely delivery of dishes in line with service standards.

Communication - Communicate effectively with Sous Chef, Head Chef, and other team members. Report any issues regarding quality, stock or staffing promptly. Participate in kitchen briefings and service planning.

Compliance & Discipline - Follow all company policies, kitchen standards, and grooming guidelines. Maintain punctuality, discipline, and a professional working attitude. Adhere to allergen management and dietary requirements.

The Ideal Candidate

• Previous Chef experience
• A positive attitude, with a willingness to learn and develop craft skills in a fast paced environment
• Basic food hygiene knowledge