CHEF DE PARTIE

TN United Kingdom; Aldeburgh; On-site; GBP 25,000 - 27,000; Full time

Job summary

Join a traditional seaside hotel as a Chef de Partie, where you'll be part of a dedicated kitchen team crafting delightful dishes with fresh ingredients. This role offers the opportunity to work closely with experienced chefs, plan menus, and create new culinary delights. Enjoy a vibrant work environment that values organization and high standards of food safety. With flexible shifts and a focus on quality, this position is perfect for those looking to advance their culinary career in a picturesque coastal setting.

Benefits

50% off treatments & products at our spa

50% off in all our restaurants

Free meals on duty

Discounted staff B&B rates

Employee Assistance Programme

Company pension scheme

Qualifications

• Experience as a Chef de Partie or similar role in a kitchen.
• Knowledge of food hygiene standards and safety protocols.

Responsibilities

• Prepare and present dishes using fresh ingredients.
• Work closely with Sous Chef and Head Chef to plan menus.
• Ensure high standards of food hygiene and safety.

Skills

Food Hygiene Standards

Menu Planning

Cooking Skills

Team Collaboration

Organization

Education

Culinary Arts Certification

Food Safety Training

Job description

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• 50% off treatments & products at our spa.
• 50% off in all our restaurants.
• Free meals on duty.
• Discounted staff B&B rates in any of our hotels.
• Employee Assistance Programme.
• Company pension scheme.

Package

• £25,000 to £27,000 per annum (dependent on experience)

Why choose our Client?

Our client is a traditional seaside hotel on the Suffolk coast. Part of a small collection of privately owned hotels, the restaurant within this 3-star standard hotel is open to both residents and non-residents for breakfast, lunch, and dinner using fresh ingredients, with views of the North Sea and the beach.

On average, the hotel caters for 20-60 covers per day at breakfast time, offered as a buffet. At lunch, around 15 covers, and at dinner, up to 50 covers per day. These numbers may vary slightly at peak times.

What’s involved?

As a Chef de Partie, you will work as part of a kitchen team of 5, preparing, cooking, and presenting dishes using fresh ingredients for a specific section. You will work closely with the Sous Chef and Head Chef to plan menus and create new dishes, and assist in staff meal preparation.

You should be an organized chef, ensuring mis en place is complete for the next day before clocking off, and that all checklists are completed before service. Flexibility to work various shifts, including breakfast, evenings, and weekends, is required.

You must ensure high standards of food hygiene and safety, monitor portion and waste control to maintain profit margins, and lead by example in cleanliness and safety protocols.