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Whatever story you choose, you are the star

At Meliá Hotels International, you have the power to create your future. For us, the most important thing is your talent: We share the passion that makes you put your heart into everything you do, day after day. We are by your side to help you go beyond your limits, to celebrate every victory with you. Because together, we are the stars of our own stories.

ME by Meliá is a collection of hotels in which culture, lifestyle and The ME People community come together to create an inimitable personality. Each hotel is connected to the destination, becoming the social epicentre of the city and attracting the best of the local cultural scene. Music, art, design, fashion and gastronomy make up the ME scene to provide visitors with an experience beyond accommodation. If you radiate energy and have a personal style that captivates others, if you like to follow the latest trends and live for the moment; if you love music, culture and new technologies… Then you connect with the ME by Meliá brand.



What will I be doing?


The Chef de Partie is responsible for running any section assigned in the kitchens. Assists with all day to day operations of the assigned sections, checks all food preparation process; ensures full compliance with all Food Safety and H&S measures.



  • To maintain a high standard of appearance at all times, personally and within the team, ensuring all uniforms are clean and well presented, in accordance with the ME London Success Guide.
  • Communicates all necessary guest feedback and complaints; ensures that a full understanding of how a complaint arose and shares action taken with team members and the concerned department.
  • Full use of indicator food ordering application, Easy Hotel and click on.
  • Becomes a prime example of exceptional and personalised service, being proactive, showing initiative and constantly demonstrating team work with other departments.    
  • Has a sound and up to date knowledge of all food services and offerings.
  • Protects the image of both the property and Brand at all times.
  • Participates in the induction and training of new team members and management, transmitting the importance of the Aura, the music, the vibe, the feel, the philosophy and the values of the Brand.
  • A perfectionist of personal image and is always immaculate and a prime example of the psychographic internal guest.
  • Executing and carrying all requests from Head Chef.
  • Ability to execute all sections on the line.
  • Execute all menu items trained upon.
  • Working on weekends.
  • Complete understanding of work safety and emergency procedures.
  • Expedite orders correctly and efficiently to ensure smooth kitchen flow.

  • Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
  • Can perform all opening and closing duties.
  • Fluent in English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed.
  • Ensure all foods are up to our quality and standards.
  • Participates in all mandatory kitchen meetings and address all issues that arise.
  • Assists the Sous Chef or above on the coordination of purchasing/ordering on a daily basis.



  • Assist team members where necessary or as requested to ensure the correct implementation of Quality production and presentation of dishes, Hotel Brand Standards & Procedures within department.
  • Maintains and encourages an upbeat vibe within the work place and maintaining an excellent level of positivism to ensure a good and healthy work climate. 
  • Assists in the evaluation of the development of Junior team members.

  • Shares any given feedback or updates with  Team members.
  • Assist in ensuring all kitchen Junior team members are trained and comply with the standards in personal hygiene and appearance and that all team members are consistent with the hotel’s set standards, as set out in the ME London Success Guide.
  • Participates in regular team briefings, and meetings on a one to one basis, in order to be fully aware of any changes and/or updates on menu, procedures and/or new standards.
  • Shows recognition of Junior team members.



  • Has knowledge and understanding of the demands of each department, in order to provide excellent service.
  • Assist in in regular reviews of each area in to ensure compliance with high cleaning standards and practices.
  • An example for all to follow and strives for perfection.
  • Works together with all departments to achieve the perfect service synchronisation to deliver an excellent service.
  • Becomes a physical figure that the team both admires and respects.
  • Is responsible for his/her own professional development and takes the initiative to learn the functionality of other departments within the hotel.
  • A prime example of accomplishing standards and procedures in all kitchens areas of the hotel.



  • Has a constant up to date database of the coolest establishments in the city, such as bars, restaurants, pop ups, food festivals, food fairs.
  • Maintain an in interest in the latest trend from the main food citys of the world; such as NY, Madrid, Dubai etc…
  • Aware of all social media food activities.
  • Promotes internal participation in competitions; such Young Chef of the Year.
  • Participates in local social actions and ensures to communicate the maximum in social networks.






  • Works closely with Senior Chefs in achieving COS Budget %, ensuring to review results and expenditure continually and justifying any controversial actions.
  • Works closely with Senior Chefs in ensuring all guest Food guest experience is of the utmost high standards.
  • Continually assesses all Food reviews via all platforms.
  • Ensures that all goals and objectives established by Head Chef are accomplished, and sets personal goals to better these results i.e. Quality results, Stay Safe with Melia.
  • Responsible for all tasks assigned by Head Chef as required.



  • Assist in controlling costs without compromising standards.
  • Communicating relevant financial information to the team.
  • Have an understanding on any financial variance against on food cost of sales.
  • Follows all MHI standards
  • To be aware of the department current and cumulative results, as compared with budget and previous years and where possible with Industry trends.
  • To assist in the control all labour and payroll costs and to monitor overtime expenditure ensuring that these resources are fully utilised and accounted for, maintaining all payroll ratios to sales.
  • To assist in the control food costs and monitors daily all food orders ensuring that all stock follows the first in first out procedure.
  • To be aware all Hotel accounting procedures including the use of all computer systems, their capabilities being fully exhausted and ensure compliance of the above at all times.



  • Understand and follow relevant H&S legislation and the implications on the operation of the department.
  • Aware of and adhere to all Food Safety Regulations.
  • To be aware of and adhere to all Food Hygiene Regulations.
  • Ensures compliance with Hazard analysis and Critical control point plan and that all staff are adhering to it.
  • To assist in all aspects of Health and Safety.
  • To attend statutory training as and when required and ensure operations are made aware and comply with any changes to legislation that may occur.  To be represented on the Health & Safety Committee, and be aware of all relevant legislation.
  • To assist in ensuring all staff are fully trained and comply with “Stay Safe with Melia” regulations and that due diligence is displayed with regard to work practices.


What are we looking for?


  • Responsible
  • Innovative
  • Problem solver


  • Leader
  • Influential
  • Strong eye for detail


  • Able to develop personnel
  • Creative
  • Passionate



  • Sound competence Microsoft Office (Excel, Word, PowerPoint, Outlook).
  • Has excellent food cooking skills.
  • Always in the know of new food trends, new openings.
  • Has customer service know-how and thrives on creating unique experiences.
  • Has an inclusive and inspiring personality.


  • English: Mother tongue or fluent
  • Further languages are highly valued depending on location



  • The position requires a minimum of four years’ experience in hotels in a similar post such Sous Chef or Senior Chef de Partie.
  • The candidate must have experience in working in a team of 20 staff as a minimum.


  • High school Diploma
  • Culinary Arts Degree or Diploma
  • Food Safety Level 2



  • Is able to adapt to working most weekends and according to the demands of the business.
  • Able to physically move around the hotel constantly.
  • Organised and able to react quickly, improvising accordingly.

  • Identifying, communicating and action potential sales leads.
  • Creating an environment where “everyone ”.


What will it be like to work for Meliá Hotels International?

Meliá Hotels International is unique among the 20 largest international hotel groups in having an origin in leisure and the ideal size to combine exceptional hospitality with management that is efficient and close to its stakeholders. All of this, along with our Spanish warmth and passion, makes us distinct and different.

At Meliá Hotels International you are the protagonist. The combination of your talent and your passion with our desire to grow by your side has no limits. Together, we will step forward with the strength of a great company. Together, we’ll turn the future into an amazing story.


We are an equal opportunity employer and value diversity.  We do not discriminate on the basis of disability, race, religion, age or any other basis protected under federal, state or local laws. We believe that diversity and inclusion among our teammates is critical to our success as a global company.