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SHOWCASE


45 Park Lane 45


Park Lane, part of Dorchester Collection, can be found


opposite Hyde Park, hosting incredible rooms with stunning views. Our teams at 45 Park Lane are dedicated to creating the most incredible experiences for our guests, whether it’s through our hosts/butler team, who are the guest’s right-hand man, or through our teams in the restaurant, CUT at 45 Park Lane, who are there to create a delectable dining experience. Our leadership team strives to bring the best out of their teams, through one-to-one meetings and departmental activities – our people are at the core. And it’s not all about work! Our ‘We Care’ philosophy gives


employees the opportunity to take part in many CSR events throughout the year, including fancy dress boat races, Valentine’s abseiling and sponsored cycles. We want our teams to feel like they can get a lot out of their career with us. Our hotel is an environment which cares for and nurtures its people. Care to join us?


Contact www.dorchestercollection.com/ en/careers www.linkedin.com/company/ 45-park-lane Instagram: @peopleof45parklane


Niamh Larkin, head pastry chef and welfare manager, 45 Park Lane Niamh started her pastry career at Galway-Mayo Institute of Technology, where she fell in love with all things sweet. Her career with Dorchester Collection started with a role in The Dorchester’s pastry kitchen, followed by Coworth Park and then her current role as head pastry chef and welfare manager. A key part of Niamh’s


role – outside of creating some of the best pastries in London – is looking after the whole kitchen team, ensuring that we create an environment where everyone looks forward to coming to work.


What’s your favourite part of your job? I love creating delicious cakes on a daily basis and making our guests happy with sweets! I really love all the different pastries and cakes we


Case study


create at 45 Park Lane, and with the new American afternoon tea offering, CUTcakes & Tea, I have more mouthwatering creations to share with our guests. Working with a team that makes me smile every day is also so special. Seeing some of them grow from commis chefs to where they are now has been an amazing journey for me to guide them on and I am really lucky to have that.


What is important when leading a team in the kitchen? It is important to get to know team members who might be new to London or just adjusting to a new work environment. No member of my team is the same as another, which is why it is important that I get to know each and every one to build on their strengths and their needs.


What piece of advice would you give to a chef just starting their career? Keep your head down and focus – this will help you succeed. Working in the kitchen can be tough, but with the right mentor and passion behind you, you can go really far.


A central London location, impeccable service and outstanding fine dining – a career with Dorchester Collection is for those who want the very best


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