Chef De Partie

Precision Hire LLC; Barrow-in-Furness; On-site; GBP 24,000 - 29,000; Full time

Benefits offered by this job

Clear progression pathways

Job summary

Precision Hire LLC is placing a Chef de Partie at Abbey House Hotel, Barrow-in-Furness. You will lead your section during busy services, produce high-quality dishes, and contribute to menu ideas while maintaining consistency in portioning, taste, and presentation.

You'll mentor junior chefs, work with the wider kitchen brigade, and support events such as weddings and banquets, ensuring swift, coordinated service in a 4-star hotel setting.

Qualifications

• Previous experience as a Chef de Partie or strong Demi ready to step up.
• Ability to run a section independently and consistently.
• Strong communication and organisation skills.
• Passion for fresh, seasonal food and high standards.
• Ability to perform well under pressure.
• Experience in a 4-star hotel, high-volume catering or fine dining.
• Knowledge of modern cooking techniques.

Responsibilities

• Manage and run your section confidently during busy services
• Produce high-quality dishes in line with hotel standards
• Contribute ideas to menu development and specials
• Maintain consistent portioning, taste, and presentation
• Guide and mentor Commis/Demi Chefs on your section
• Work collaboratively within the wider kitchen brigade
• Communicate clearly during service to ensure smooth delivery
• Assist with preparation for weddings, afternoon teas, banquets, and hotel events
• Take part in team briefings and training sessions
• Support the Head Chef/Sous Chef with any additional tasks

Skills

Section leadership

Communication

Organisation

High-volume catering

Modern cooking techniques

Fresh ingredients

Work under pressure

Job description

Based at Abbey House Hotel in Barrow-in-Furness.

Purpose of the Role

To take responsibility for an allocated kitchen section, ensuring exceptional quality, consistency, and efficiency in all dishes prepared across the hotel's restaurant, events, and banqueting operations.

Key Responsibilities

• Manage and run your section confidently during busy services
• Produce high-quality dishes in line with hotel standards
• Contribute ideas to menu development and specials
• Maintain consistent portioning, taste, and presentation
• Guide and mentor Commis/Demi Chefs on your section
• Work collaboratively within the wider kitchen brigade
• Communicate clearly during service to ensure smooth delivery

Standards, Safety & Hygiene

• Adhere to all food safety and HACCP procedures
• Keep your section clean, organised, and fully prepared
• Rotate stock appropriately and minimise waste
• Maintain kitchen equipment with care and diligence

Operational Support

• Assist with preparation for weddings, afternoon teas, banquets, and hotel events
• Take part in team briefings and training sessions
• Support the Head Chef/Sous Chef with any additional tasks

Skills & Experience Required

• Previous experience as a Chef de Partie or strong Demi ready to step up
• Ability to run a section independently and consistently
• Strong communication and organisation skills
• Passion for fresh, seasonal food and high standards
• Ability to perform well under pressure
• Experience in a 4-star hotel, high-volume catering or fine dining
• Knowledge of modern cooking techniques

What We Offer

• Clear progression pathways within a respected kitchen