Demi Chef de Partie Cecconi's (m/f/d)

SOHO HOUSE BERLIN is a private members' club and hotel in a listed building in the heart of the capital. In addition to restaurants, a fitness studio, rooftop pool, in-house cinema and a spacious spa area, the hotel offers 65 rooms in various sizes, 20 flats and four lofts. In addition to Berlin and Great Britain, there are other houses in the USA, Toronto, Barcelona, Amsterdam, Istanbul and Mumbai. The SOHO HOUSE includes the concept store THE STORE X. THE STORE X is a platform for ideas and culture. The range includes fashion, art, design and also attracts a global community of creative people to 180 The Strand in London, Soho House Berlin and Soho Farmhouse in Oxfordshire. Our aim is to present a new kind of experience space that exceeds customer expectations of traditional retail and shopping.

As a Demi 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 is of the highest quality. This includes preparing food before service, setting up and stocking kitchen stations and plating to company standards.

• Setting up the kitchen prior to service.
• Preparing a particular station in the kitchen by bringing all food containers to that point in the line.
• Cooking a specific portion of each plated meal from the menu.
• Assisting with marinating, cutting and precooking foods for service.
• Supporting with the deep cleaning of the entire kitchen before close.
• Cleaning and sanitising your section before and after service.
• Wrapping unused items and storing them in proper area at the end of service.
• Plating food according to company guidelines ensuring high standards.
• Ensuring mis en place is completed before service.
• Maintain a professional attitude at all times.
• Ensure health and safety regulations are met.
• Maintain a spotless and pristine working environment.
• Attending regular meetings with front and back of house teams to learn about any menu or service changes and specials alongside daily tastings.
• Supporting the team with any of their needs on an ad-hoc basis.