Chef de Partie

Glasgow Grosvenor; Glasgow; On-site; GBP 22,000 - 28,000; Full time

Benefits offered by this job

Discounted Hotel Stays across our 7H 7

Discounted Food and Beverage across 7H

Pension Scheme

Job summary

Glasgow Grosvenor is seeking a skilled and organised Chef de Partie to join our kitchen team in Glasgow’s West End. You will run a section of the kitchen and deliver consistently high-quality dishes.

As part of a 4-star property, you will uphold food safety standards, manage mise en place, mentor junior staff, and contribute to menu development while maintaining exceptional presentation and portion control.

Responsibilities

• Prepare and cook dishes within your assigned section
• Ensure food safety and hygiene regulations are met
• Manage mise en place and prep for your station
• Supervise and mentor junior kitchen staff
• Maintain stock control and minimise waste
• Work collaboratively with the wider kitchen team
• Support menu development and specials
• Uphold presentation and portioning standards

Job description

Situated in the heart of Glasgow’s vibrant West End, the Glasgow Grosvenor Hotel is a stylish and characterful 4-star property overlooking the Botanic Gardens and nestled among the city’s best bars, boutiques, and cultural hotspots. With elegant Victorian architecture and modern interiors, the hotel combines classic charm with contemporary comfort.

The property features over 90 beautifully appointed bedrooms, a welcoming bar and restaurant, and flexible meeting and event spaces, including a grand ballroom—making it a popular choice for both leisure guests and corporate clients.

At Glasgow Grosvenor, we pride ourselves on warm Scottish hospitality, a close-knit team culture, and delivering memorable guest experiences every day. Whether it’s a romantic weekend, a business trip, or a wedding celebration, we go the extra mile to make every moment special.

We are looking for a skilled and organised Chef de Partie to run a section of the kitchen and deliver consistently high-quality dishes.

Key Responsibilities:

• Prepare and cook dishes within your assigned section
• Ensure food safety and hygiene regulations are met
• Manage mise en place and prep for your station
• Supervise and mentor junior kitchen staff
• Maintain stock control and minimise waste
• Work collaboratively with the wider kitchen team
• Support menu development and specials
• Uphold presentation and portioning standards

Our Values

• Transparency | We ensure clarity in communication so that there are no surprises
• Ownership | We think and perform like owners
• Driven | We have a constant desire for improvement
• Investment in our People | We continuously invest in our people to ensure that they are the best that they can be
• Pension Scheme
• Discounted Hotel Stays across our 7H Portfolio
• Discounted Food and Beverage across our 7H Portfolio