Chef de Partie

First Contact Chefs; City of Edinburgh; On-site; GBP 25,000 - 30,000; Full time

Job summary

Join a prestigious hotel as a Chef de Partie in Edinburgh, where you'll lead a kitchen section with a talented Head Chef. This permanent role offers opportunities for professional development in a dynamic environment and a commitment to staff welfare, along with various benefits and training programs.

Benefits

Team member awards and incentive schemes

Comprehensive training and development programs

Complimentary meals during shifts

Qualifications

• Experience in an AA Rosette establishment is preferred.
• Strong understanding of food safety and hygiene standards.
• Stable CV with excellent references and experience with fresh produce.

Responsibilities

• Plan and oversee daily operations of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Manage daily stock requisitions and kitchen transfers.

Skills

Cooking techniques

Food safety

Hygiene standards

Education

NVQ Levels 2 & 3 or equivalent

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 the opportunity to develop your skills and advance your career in a stunning location with beautiful views, a vibrant culture, and a strong commitment to staff welfare and well-being.

As a Chef de Partie, you will be an integral part of the team, leading a section in the kitchen to create exquisite dishes while maintaining high standards. Your main focus will be to share your passion for cooking and food, train, and develop your team. You will work in a more informal restaurant setting within the establishment, producing high-standard dishes and using your creativity to inspire both the food and 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. 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 tasks are carried out correctly.
6. Manage daily wine, dry storage, food requisitions, and kitchen transfers for stock rotation.

Requirements:

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience working in an AA Rosette establishment.
• Background in hotel or restaurant environment.
• Good knowledge of cooking techniques and styles.
• Strong understanding of food safety and hygiene standards.

Benefits:

• Team member awards and incentive schemes.
• Comprehensive training and development programs.
• Complimentary meals during shifts.

Application Process:

To apply, send your most recent CV to [emailprotected]. For more opportunities, visit firstcontactchefs.com. You must be based in or be a resident of the UK to apply and have the right to work in the UK, such as UK/EU citizenship, ILR/PR status, or a valid work permit with at least 2 years remaining.

This is a permanent position. All applicants should have a stable CV with excellent references and experience with fresh produce. Candidates must possess NVQ levels 1 & 2 or equivalent, along with a hygiene certificate. Documented proof of right to work in the UK will be required during the recruitment process.

We appreciate your interest in this role. Applications will be responded to only if they meet the criteria. If you do not hear within 72 hours, your application was unsuccessful on this occasion.

First Contact Chefs is dedicated to fostering careers in hospitality, emphasizing professional development and talent nurturing to enhance the industry's reputation. By applying, you agree to our data storage policy.