Chef De Partie

First Contact Chefs; Ipswich; On-site; GBP 25,000 - 35,000; Full time

Job summary

A stylish hotel is seeking an enthusiastic Chef de Partie to join their team, focusing on high-standard dishes in a creative environment. The role involves supervising kitchen staff, ensuring quality and safety standards, and offers excellent training and development opportunities.

Benefits

Complimentary nights with breakfast and 50% discount

Team awards and incentives schemes

Excellent training and development opportunities

Complimentary meals during shifts

Qualifications

• Experience in an AA Rosette establishment.
• Background in hotel or restaurant settings.
• Command of English, both verbal and written.

Responsibilities

• Plan and oversee daily operations of the kitchen section.
• Supervise and lead Commis and Demi Chefs.
• Conduct daily food line inspections to maintain quality standards.

Skills

Cooking Techniques

Food Hygiene

Team Leadership

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. The role offers opportunities to achieve and develop your skills within a team-focused environment.

Location & Culture

Enjoy a stunning location with beautiful views, live-in accommodation, a fantastic culture, and a strong commitment to 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 to create high-standard dishes. Your passion for cooking and food will be shared with your team, helping to train and develop them. You will work in a more informal restaurant setting but still be required to produce high-quality dishes and inspire your team creatively.

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 to recipes and standards through sampling and observation.
5. Assign tasks to team members and check their 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, and cost control.
9. Coordinate with back-of-house personnel to ensure efficient food production.
10. Conduct daily food line inspections to maintain quality standards.

Requirements

• NVQ Levels 2 & 3 (or equivalent).
• Experience in an AA Rosette establishment.
• Background in hotel or restaurant settings.
• Knowledge of various cooking techniques and styles.
• Understanding of food hygiene and safety, including COSHH.
• Good command of English, both verbal and written.
• Computer literacy.
• Right to work in the UK.

Benefits

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentives schemes.
• Excellent training and development opportunities.
• Complimentary meals during shifts.

Application Process

If interested, please send your most recent CV. For more opportunities, visit First Contact Chefs. This is a permanent position requiring candidates to have a stable CV, excellent references, and experience with fresh produce. Applicants must possess NVQ Levels 1 & 2 or equivalent, a hygiene certificate, and the legal right to work in the UK. Only candidates matching the criteria will be contacted. If you do not hear within 72 hours, your application was unsuccessful this time.

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