Chef de Partie

www.findapprenticeship.service.gov.uk - Jobboard; Cambridge; On-site; GBP 27,000 - 35,000; Full time

Job summary

A prominent hotel in Cambridge is seeking a passionate Chef de Partie to lead their kitchen section, create high-quality dishes, and train a talented culinary team. Ideal candidates will have NVQ levels 2 & 3 and experience in an AA Rosette establishment. This role includes complimentary meals during shifts and opportunities for professional development.

Benefits

Complimentary nights with breakfast

50% discount on meals

Team awards and incentive schemes

Excellent training opportunities

Complimentary meals on duty

Qualifications

• Ideally NVQ levels 2 & 3.
• Experience in an AA Rosette establishment.
• Good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety, including COSHH.

Responsibilities

• Lead a section in the kitchen and produce high-standard dishes.
• Train and develop kitchen team members.
• Follow health and hygiene standards.

Skills

Cooking techniques and styles

Food hygiene and safety

Team leadership

Communication skills

Education

NVQ levels 2 & 3

Job description

This stylish and elegant hotel is searching for an enthusiastic Chef de Partie to join their kitchen brigade working with a highly talented Head Chef, aiming to achieve and develop the team and your future.

Location and Culture

Stunning location with beautiful views, live-in accommodation, a fantastic culture, and a strong belief in staff welfare and well-being.

Role Overview

As a Chef de Partie, you will be an integral part of the team, leading a section in the kitchen, creating fine dishes, and working to high standards. Your passion for cooking and food will be shared with your team, helping to train and develop them. You will work in the more informal restaurant within the establishment, producing high-standard dishes and using your creativity to inspire both the food and the team.

Main Duties

1. Plan and oversee the day-to-day running of your section to meet service requirements.
2. Follow all health and hygiene standards.
3. Supervise and lead a team of Commis and Demi Chefs.
4. Sample, smell, and observe food to ensure conformance to recipes and standards.
5. Take orders from the Sous Chef and assign tasks to team members, ensuring proper execution.
6. Manage stock requisitions and transfers, maintaining high stock rotation.
7. Maintain a clean and efficient kitchen section, maximizing food utilization.
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and controlling food costs.
9. Coordinate with back-of-house personnel to ensure efficient food production.
10. Conduct daily food line inspections to maintain quality.

Requirements

• Ideally NVQ levels 2 & 3.
• Experience in an AA Rosette establishment.
• Background in hotels or restaurants.
• Good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety, including COSHH.
• Good verbal and written English skills.
• Computer literacy.
• Legal right to work in the UK.

Benefits

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentive schemes.
• Excellent training and development opportunities.
• Complimentary meals on duty.

Application Process

Send your most recent CV to [e-mail]. For more opportunities, visit firstcontactchefs.com. This is a permanent position. Applicants should have a stable CV, excellent references, and experience with fresh produce. NVQ levels 1 & 2 or equivalent, and a hygiene certificate are also required.

Legal and Eligibility

You must be working or residing in the UK and able to prove your right to work. Applicants must be UK/EU citizens with ILR/PR or a valid work permit/visa with at least 2 years remaining. Eligibility to live and work in the UK must be documented as part of the recruitment process.

Note

Applications will only be responded to if they meet the criteria. If you haven't been contacted within 72 hours, your application was unsuccessful. We are committed to professional career development and to fostering talent in the hospitality industry.

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