Chef De Partie

edyn Limited; Girton; On-site; GBP 26,000 - 36,000; Full time

Job summary

Hyatt Centric Cambridge is seeking a Chef de Partie to own their section, craft high-quality dishes, and help run the kitchen smoothly in the absence of a Sous Chef.

You will work with a fast-paced team, uphold food safety and quality, and support junior colleagues while delivering memorable dining experiences across events and daily service.

Qualifications

• Strong cooking knowledge using fresh ingredients and international cuisine.
• Ability to maintain high food quality and presentation standards.
• Good organisational and time-management skills.
• Professional attitude with honesty and integrity.

Responsibilities

• Prepare and present high-quality dishes with consistency and creativity.
• Take responsibility for the smooth running of the kitchen in the Sous Chef's absence when required.
• Manage your section efficiently, including stock control, deliveries and waste minimisation.
• Maintain high standards of food safety, hygiene and kitchen compliance.
• Keep kitchen and storage areas clean and service-ready at all times.
• Adapt to guest requests and support the team to deliver an outstanding dining experience.
• Collaborate across the hotel to support events and business needs.

Skills

Strong cooking knowledge

Teamwork

Time management

Education

Basic culinary qualification

Tools

Microsoft Office

Job description

CHEF DE PARTIE – HYATT CENTRIC, STARMAN RESTAURANT, CAMBRIDGE

As Chef de Partie, you'll take ownership of your section, preparing and delivering high-quality dishes while helping to ensure the kitchen operates efficiently and to consistently high standards. Working closely with the wider kitchen team, you'll play a key role in delivering exceptional dining experiences, maintaining food safety and quality, and supporting the development of junior colleagues. This is a fantastic opportunity for a skilled chef who thrives in a fast-paced environment and takes pride in producing great food every service.

THE STAGE IS SET

The stage is set for something different. We don’t run conventional hotels; we build places with character and intent. What began as a small UK aparthotel portfolio has grown into a European collection recognised for design and atmosphere - and we’re now entering a new chapter. As we redefine the brand and evolve our identity, we’re focused on creating spaces that feel compelling, contemporary, and truly distinctive. Locke leads with bold expression; Cove by Locke refines that same spirit into a quieter, more streamlined approach. Guests come to rest, work, or escape. Comfort is a given - great beds, hot showers, genuine service. But we aim to create moments that feel memorable and a little unexpected, bringing back the sense of mood hospitality often lost.

THE WORK IN YOUR HANDS

• Prepare and present high-quality dishes with consistency, creativity and attention to detail.
• Take responsibility for the smooth running of the kitchen in the Sous Chef's absence when required.
• Manage your section efficiently, including stock control, deliveries, food rotation and minimising waste.
• Maintain the highest standards of food safety, hygiene, allergen management and kitchen compliance.
• Keep the kitchen, equipment and storage areas clean, organised and service-ready at all times.
• Adapt to guest requests and support the team to deliver an outstanding dining experience.
• Work collaboratively across the hotel, supporting events and business needs while contributing to a positive, high-performing kitchen culture.
• Champion our brand standards, health & safety procedures and operational excellence every day.

Naturally this is not intended as an exhaustive list of duties. Other duties as may be reasonably required will form part of this job description

THE FIRE YOU CARRY

• Strong cooking knowledge using fresh ingredients and international cuisine
• Ability to maintain high food quality and presentation standards
• Good organisational and time-management skills
• Team-oriented mindset with a strong community spirit
• Basic understanding of kitchen cost control and waste management
• Ability to work efficiently under pressure in a busy kitchen environment
• Professional attitude with honesty, integrity, and customer awareness

YOUR PROVEN TRACK

• Minimum 2 years’ experience in a high-volume hotel, brasserie, or restaurant

Kitchen

• Basic culinary qualification or certificate from a Culinary Arts program preferred
• Experience working within professional kitchen teams
• Knowledge of stock control and kitchen operational procedures
• Basic knowledge of Microsoft Office (Email, Word, Excel, PowerPoint) is an advantage

WHAT WE LOOK FOR

We’re here to rethink what a modern lifestyle hotel can be. That takes pace, creativity, and people who enjoy working with purpose. If you’re comfortable with change, motivated by ideas, and focused on crafting meaningful guest experiences, you’ll do well here. We value individuals who can hold a vision, appreciate atmosphere, and want their work to have impact. Skills can be taught. Mindset can’t. There’s no single template for success here - just the right approach and willingness to grow.