Chef de Partie

Chef de Partie

Fine Dining Restaurant, New Opening

Wednesday to Saturday

Kings Cross

The Megaro Collection has welcomed its newest addition, Voyage with Adam Simmonds. Our Scandinavian Fine Dining restaurant located in the heart of Kings Cross opened its doors in January 2025, extending an invitation to all patrons to explore the culinary prowess of our Chef Patron Adam Simmonds. We are seeking an experienced and enthusiastic team to join us on this new journey to excite and captivate with adventurous flavours and exceptional hospitality.

With the desire to set our guests on a journey of culinary excellence inspired by the land, sea, and atmosphere, Voyage with Adam Simmonds embarks on a mission to provide light, airy and minimalistic plates with an ambiance that mirrors and enhances these sentiments. We aim to provide an open and welcoming environment for all guests to experience fresh and modern dishes.

Recognised as one of the nation's top chefs, double Michelin star Chef Simmonds will create and adorn his plates with shapes and formations inspired by architecture, art, and nature. Imploring the skills acquired working under Raymond Blanc at Le Manoir aux Quat’Saisons as well as techniques developed at his first Michelin Star restaurant Ynshir Hall, Simmonds aims to honour traditional techniques and embrace avant-garde approaches to the culinary field at Voyage, where meticulous attention to detail is necessary to inspire.

We are looking for an experienced Chef de Partie with a minimum of 5 years in a professional kitchen to join Chef Adam Simmonds on this new adventure.

The ideal Chef de Partie will:

• Have minimum 1 year experience in a Michelin Star kitchen or 4AA
• Be genuinely passionate about the hospitality industry
• Have a real interest in food development and in exploring different culinary techniques
• Have a stable career background
• Be a hardworking individual with a ‘can do’ attitude
• Have a good command of the English language
• Be happy to work in an open space kitchen and guest facing

The Chef de Partie will:

• Work 4 days a week (Wednesday-Saturday)
• Be responsible for preparing, cooking, and presenting dishes within the company standard and concept
• Be a team player
• Uphold the highest of standards, ensuring that consistency is maintained at all times
• Strictly follow food and hygiene regulations
• Monitor waste control to maintain profit margins
• Always keep the station extremely clean
• Supervise their work to ensure all standards are being met
• Contribute to the ethos and missions of the company
• Follow company grooming standards
• Maintain an immaculate presentation at all times

If you are looking for a new environment where innovation and creativity are the primary goal, then join us on our new culinary journey at Voyage with Adam Simmonds.