**WELCOME TO A WORLD OF OPPORTUNITIES** **AT THE WORLD'S \#2 BEST WORKPLACE, AWARDED BY GREAT PLACE TO WORK & FORTUNE\.** **Conrad London St James** is one of Hilton’s three global luxury brands and reflects the bold, inspired and personalised service we offer our guests\. The hotel is renowned for its excellent service and is in the top 5% of hotels in London and the Top 10% in the world\. **A World of Rewards:** + **Salary up to £34,500** \(Basic salary:£14\.56/hour plus an expected average annual service charge likely to be between £4,500 \- £5,000\)\. **Based on a 39 hours contract** + **Based on a 39 hours contract** + A global travel program for team members + Uniforms + Meals whilst on duty + To be part of a fabulous team **_The Venue \-_** **_The Pem Restaurant_** **_Please see the film we have made with Nespresso to see how beautiful our restaurant is\!_** **_Nespresso Professional Chef Editions \- the Art of Perfect Episode 6: Sally Abé | UK&I \- YouTube \(https://www\.youtube\.com/watch?v=30J81OyrpQU\)_** **The Pem** is Sally Abé’s Ayala Chef of the Year signature restaurant, dedicated to the pursuit of culinary excellence using the best of local British ingredients\.We’ve quickly built a strong reputation for elegant flavours using seasonal\-led ingredients, locally produced\. Since opening, we’ve won an array of awards including ‘One to Watch’ at the National Restaurant Awards 2021\. As consultant chef at the Pem, Sally has been named Ayala’s Female Chef of the Year and as one of Code’s 100 Most Influential Women in Hospitality\. We’re based in the heart of Westminster where so much of British history has unfolded, of which female figures have played an integral role\. Today, we’re pushing forward, championing the career progression of women in hospitality\. **Sally says:** ‘I have the freedom to serve the food I’ve always wanted to cook\. It’s me on a plate\. The menus show a more evolved style to the food that I’ve become known for; more refined, more considered, more sophisticated but fun and lively too\. ‘I’ll be building on the foundations of historic British cuisine and celebrating flavours and ingredients that are familiar and much\-loved, but interpreting them in my own way ‘I’ll also be working with long\-standing trusted suppliers when it comes to fresh produce, meat, and fish; people who I know attach the same importance to quality and sustainability as I do, and who support smaller producers and maintain traditional methods\. **What are we looking for?** + Previous experience as a Demi Chef de Partie in a fine dining restaurant, Michelin experience preferred\. + Ability and desire to work within a dynamic team **Travel and Location** + St James Park Tube station \- District & Circle Line – \(literally just across the road\) + Westminster Tube Station \- Jubilee Line \(4 mins walk\) + Victoria Station \(6 mins walk\) + Waterloo Station – Mainline \(10 mins walk\) **Job:** _Culinary_ **Title:** _Demi Chef de Partie_ **Location:** _null_ **Requisition ID:** _HOT0BAKX_ **EOE/AA/Disabled/Veterans**