Demi Chef de Partie

RB Holdings is a growing hospitality group shaping some of the most distinctive private members clubs and food businesses in London and New York. Founded by Robin Birley, our businesses are built on discretion, craftsmanship, and deeply personal service - delivered by teams who take pride in doing things properly.

Read on to find out what you will need to succeed in this position, including skills, qualifications, and experience.
Our London portfolio includes 5 Hertford Street, Oswalds, and Birley Bakery and Chocolate Shop in Chelsea. In 2025, we expanded internationally with the opening of Maximes, alongside a new Birley Bakery in New York City.
We are currently seeking a Demi Chef de Partie to join our La Loma Kitchen at Oswalds.
Why work with us as a Demi Chef de Partie?
Salary of £33,000 per annum + discretionary service charge
28 days holiday per year (including bank holidays)
Discounted gym membership with GymFlex.
Monthly well-being days with our in house Masseuse, Reflexologist, and Chiropodist.
Private medical + dental insurance with BUPA.
Employee Assistance Programme
Online retail discounts
Workplace nursery scheme.
Cycle to Work Scheme.
Eyecare & glasses vouchers.
Recommend a friend bonus of £1,000.
Freshly prepared meals whilst on duty.
And more!
Working Hours:
4 day working week between Monday - Saturday.
7 shifts a week on a rota basis
Bank Holidays and the Christmas period off our venues are closed.
What you will do:
Maintain high standards across all aspects of food preparation and presentation
Work with the freshest seasonal ingredients to create culinary excellence
Play a key part in a collaborative and focused team. xwzovoh
What are we looking for?
Passionate chefs who take pride in making each dish a culinary experience
Chefs keen to contribute to a positive and productive working environment ensuring all food offering are consistent
Bring your skills to the next level and provide unforgettable experiences to our members apply today and become part of the team at Oswalds.
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