Chef De Partie

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

Job summary

An elegant hotel is seeking a passionate Chef de Partie to join their dynamic kitchen team. This role offers an exciting opportunity to showcase your culinary skills in a vibrant setting while contributing to the development of your colleagues. With a commitment to staff welfare and well-being, the hotel provides a supportive environment for career growth. If you thrive in a creative atmosphere and have experience in high-quality food production, this could be the perfect position for you. Join a team dedicated to excellence and innovation in the culinary arts.

Benefits

Team Awards

Incentive Schemes

Excellent Training Opportunities

Complimentary Meals

Qualifications

• Experience in an AA Rosette establishment is preferred.
• Understanding of food hygiene and safety standards is essential.

Responsibilities

• Lead a section in the kitchen to create exceptional dishes.
• Supervise and train Commis and Demi Chefs.
• Ensure compliance with recipes and health standards.

Skills

Cooking Techniques

Food Hygiene Standards

Team Leadership

Menu Planning

Education

NVQ Level 2

NVQ Level 3

Hygiene Certificate

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 develop the team and your future career.

Location and Culture

Situated in a stunning location with beautiful views, the hotel provides a vibrant culture and a strong commitment to staff welfare and well-being. It also offers live-in accommodation.

Role Overview

As a Chef de Partie, you will be an integral part of the team, leading a section in the kitchen to create exceptional dishes while maintaining high standards. Your passion for cooking and food will be shared with your team, aiding their training and development. Although the role is within a more informal restaurant setting, high-quality dish production and creative input are essential.

Main Duties

1. Plan and oversee the daily operations of your section to meet service requirements.
2. Adhere to all health and hygiene standards.
3. Supervise and lead a team of Commis and Demi Chefs.
4. Sample, smell, and observe food to ensure compliance with recipes and standards.
5. Take orders from the Sous Chef, assign tasks to team members, and ensure proper execution.
6. Prepare daily requisitions for wine, dry storage, and food transfers, and submit for approval to maintain high stock rotation.

Requirements

1. Ideally NVQ Levels 2 & 3 or equivalent.
2. Experience in an AA Rosette establishment.
3. Background in hotel or restaurant settings.
4. Good knowledge of cooking techniques and styles.
5. Understanding of food hygiene and safety standards.
6. Possession of NVQ Level 1 & 2 or equivalent, and a hygiene certificate.
7. Must be working in or residing in the UK, with the right to work, such as UK/EU citizenship, ILR/PR status, or a valid work permit with at least 2 years remaining.

Benefits

1. Team awards and incentive schemes.
2. Excellent training and development opportunities.
3. Complimentary meals during shifts.

Application Process

Interested candidates should send their most recent CV. For more opportunities, visit First Contact Chefs. This is a permanent position.

Applicants must have a stable CV with excellent references, experience with fresh produce, and be either working in or residing in the UK, with proof of eligibility to work.

We appreciate your interest; only shortlisted candidates will be contacted within 72 hours. Unsuccessful applications will not be responded to.

Our Commitment

First Contact Chefs is dedicated to fostering careers in hospitality, emphasizing professional development and talent nurturing. We value the relationship between applicants and employers.

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