Chef de Partie

www.findapprenticeship.service.gov.uk - Jobboard; Keswick; On-site; GBP 26,000 - 35,000; Full time

Job summary

A stunning hotel in the UK seeks a passionate Chef de Partie to join their kitchen team. You will lead a section, create high-quality dishes, and inspire your team. Ideal candidates will have NVQ Levels 2 & 3 or equivalent, and experience in an AA Rosette establishment. The role offers comprehensive training, enjoyable working conditions, and staff welfare programs.

Benefits

Team members awards and incentive schemes

Comprehensive training and development opportunities

Complimentary meals during shifts

Qualifications

• Experience in an AA Rosette establishment required.
• Background in hotels or restaurants is preferred.
• Good knowledge of cooking techniques and styles.

Responsibilities

• Lead a section in the kitchen, ensuring high-quality dishes.
• Supervise and lead a team of Commis and Demi Chefs.
• Manage stock and prepare requisitions for approval.

Skills

Cooking techniques and styles

Food hygiene and safety standards

Supervision and leadership

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 an opportunity to develop your skills and contribute to a passionate team in a stunning location with beautiful views, a great culture, and a strong focus on 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 high-quality dishes and maintain the highest standards. Your role involves sharing your passion for cooking, training and developing team members, and working in an informal restaurant setting while producing dishes to a high standard and inspiring your team with your creativity.

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, assign tasks to team members, and ensure proper execution.
6. Manage stock by preparing requisitions and transfers for approval, ensuring high stock rotation.

Requirements:

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience in an AA Rosette establishment.
• Background in hotels or restaurants.
• Good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety standards.

Benefits:

• Team members awards and incentive schemes.
• Comprehensive training and development opportunities.
• Complimentary meals during shifts.

Application Process:

To apply, please send your most recent CV to [e-mail]. For more information, contact us or visit firstcontactchefs.com for other career opportunities.

This is a permanent position. Applicants should have a stable CV, excellent references, and experience with fresh produce. Candidates must possess NVQ Levels 1 & 2 or equivalent, a hygiene certificate, and be eligible to work in the UK with valid documentation.

We appreciate your interest; only suitable candidates will be contacted within 72 hours. Thank you for considering a career with First Contact Chefs, who are committed to professional development and fostering talent in the hospitality industry.