Chef De Partie

First Contact Chefs; Cambridgeshire and Peterborough; On-site; GBP 25,000 - 30,000; Full time

Job summary

A stylish hotel is seeking an enthusiastic Chef de Partie to join their vibrant kitchen team. This role offers a great opportunity to lead a section, train junior staff, and work in an informal dining environment. With a focus on staff welfare and development, the position promises an enriching experience in hospitality.

Benefits

Complimentary nights with breakfast

50% discount on stays

Team awards and incentive schemes

Training and development opportunities

Complimentary meals during shifts

Qualifications

• Experience in an AA Rosette establishment is highly desired.
• Background in hotel or restaurant environments necessary.
• Proficiency in English and legal right to work in the UK.

Responsibilities

• Plan and oversee daily operations of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Maintain high food standards and hygiene.

Skills

Cooking techniques

Food safety

Hygiene standards

Education

NVQ Level 2

NVQ Level 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. The role offers opportunities to develop your skills and progress your career.

Location and Culture

Located in a stunning setting with beautiful views, the hotel offers a vibrant culture, a great focus on staff welfare and well-being, and live-in accommodation.

Role Overview

As a Chef de Partie, you will be an integral part of the team, leading a section in the kitchen to create high-quality dishes and maintain high standards. You will share your passion for food, train and develop junior staff, and work in an informal restaurant setting while producing dishes to a high standard and inspiring your team.

Main Duties

1. Plan and oversee the daily operations 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. Ensure food conformance by sampling, smelling, and observing dishes.
5. Take orders from the Sous Chef and delegate tasks to junior chefs.
6. Manage stock through requisitions and transfers, maintaining high stock rotation.
7. Maintain cleanliness and efficiency in your section, maximizing food utilization.
8. Participate in food production, portioning, and cost control.
9. Coordinate with back-of-house personnel to ensure smooth food production.
10. Conduct daily quality inspections in your section.

Requirements

• NVQ Level 2 & 3 (or equivalent).
• Experience in an AA Rosette establishment.
• Background in hotel or restaurant environment.
• Knowledge of cooking techniques, food safety, and hygiene standards.
• COSHH knowledge.
• Proficiency in English, computer skills, and legal right to work in the UK.

Benefits

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentive schemes.
• Training and development opportunities.
• Complimentary meals during shifts.

Application Process

To apply, send your most recent CV. For more opportunities, visit our website. This is a permanent role requiring candidates to have a stable CV, references, and experience with fresh produce. Applicants must possess NVQ Level 1 & 2 or equivalent, hygiene certificates, and legal right to work in the UK.

We appreciate your interest. Only suitable candidates will be contacted within 72 hours. We support careers in hospitality and are committed to professional development. By applying, you agree to our data storage policy.