Chef de Partie

Stafffinders; Aberlour; On-site; GBP 31,000 - 43,000; Full time

Benefits offered by this job

37 days holiday pro rata

Volunteer days (4)

Pension contributions (employee up to

Job summary

Stafffinders is recruiting a Chef de Partie for a prestigious Highlands hospitality venue. The role is full-time and permanent, offering a competitive salary and the chance to lead a section in a busy kitchen.

You’ll work closely with the Sous Chef and team to deliver exceptional dining experiences, taking ownership of your section and ensuring high standards of presentation, flavour and hygiene.

Qualifications

• You’ll have previous experience in a similar position within the hospitality industry.
• Strong culinary knowledge and practical cooking skills.
• You’ll be confident working independently and taking ownership of your section.

Responsibilities

• Deliver exceptional food and maintain standards in a 5-star environment.
• Take ownership of your designated section and present dishes with precision.
• Manage portion control, minimise food waste and maintain hygiene practices.
• Adapt to changing demands and communicate effectively with colleagues during service.
• Contribute fresh ideas to menu development with senior chefs.

Skills

Chef de Partie experience

Strong culinary knowledge

Cooking skills

Job description

Are you a talented Chef de Partie ready to take your culinary career to new heights in the stunning Scottish Highlands?

We’re recruiting an experienced and enthusiastic Chef de Partie to join a thriving hospitality venue in the Highlands on a full-time, permanent basis. This is an exciting opportunity to showcase your culinary skills, take ownership of your section and work alongside a passionate kitchen team dedicated to creating exceptional dining experiences.

Whether you’re an established Chef de Partie, Section Chef or Line Cook, you’ll have the chance to further develop your expertise, bring creativity to the kitchen and build your career in one of Scotland’s most beautiful locations.

What you will get in your new role

• Competitive salary of £37,000 per annum
• 37 days holiday pro rata, plus 4 Giving More volunteer days
• Save for retirement and invest in your future with pension contributions (employee up to 8.75%, employer up to 14%)
• Share in our success with up to 10% Share Reward scheme (subject to eligibility)
• Private medical insurance that covers the cost of private healthcare and includes round the clock access to GP services and menopause health line
• 24/7 support for you and your loved ones to counselling, life coaching and information on financial, mental, and physical wellbeing

Responsibilities in your new role as Chef de Partie

In your role as a Chef de Partie, you’ll work closely with the Sous Chef and wider kitchen team to deliver exceptional food and maintain the standards expected within a 5-star hospitality environment.

Taking ownership of your designated section, you’ll prepare, cook and present dishes with precision and creativity, ensuring consistency in flavour, quality and presentation. You’ll also manage portion control, minimise food waste and maintain excellent food hygiene and kitchen safety practices.

Working in a busy, fast-paced kitchen, you’ll be confident adapting to changing demands, resolving challenges during service and communicating effectively with colleagues to keep operations running smoothly. You’ll also have the opportunity to contribute fresh ideas to menu development, working alongside senior chefs to create memorable dining experiences.

Your personality, experience and qualifications

You’ll have previous experience in a similar position within the hospitality industry, supported by strong culinary knowledge and practical cooking skills. You’ll be confident working independently, taking ownership of your section and consistently preparing dishes to an exceptional standard.

You’ll bring excellent communication and teamwork skills, allowing you to work effectively with kitchen colleagues, front-of-house staff and management to ensure a smooth service.

A thorough understanding of food hygiene, safe food handling and stock rotation procedures is also essential, alongside strong attention to detail, excellent organisational skills and a genuine passion for delivering outstanding food.