Chef de Partie

The Arden Hotel Ltd; Metropolitan Borough of Solihull; Hybrid; GBP 25,000 - 29,000; Full time

Job summary

The Arden Hotel Ltd is seeking a Chef de Partie to lead a kitchen section at the Solihull property. You will manage a shift, control stocks, maintain hygiene, and ensure dishes are prepared to exact guest specifications with a focus on quality and presentation.

You'll collaborate with the kitchen management team, supervise staff, and uphold health and safety regulations while supporting a high-standard guest experience at this West Midlands hotel.

Qualifications

• Experience leading a kitchen section and coordinating with team members.
• Strong knowledge of stock rotation and waste management practices.
• Commitment to food safety and guest satisfaction.

Responsibilities

• Manage a kitchen section during shifts across various lines (Fish, Grill, Pastry, etc.).
• Maintain stocks, rotation, and compliance with GP/food cost targets.
• Ensure proper mise en place and storage per regulations.
• Keep kitchen clean and presentable, enforce PPE and safety rules.
• Record temperature checks, incidents, and payroll considerations with the team.

Skills

Leadership

Stock control

Food safety

Communication

Job description

Chef de Partie -Solihull, West Midlands

• Managing a section during a shift. This could vary between Fish, Grill, Pantry, Pastry, Sauté/Sauce, Rotisseur, Tournant, Vegetable or Breakfast.


• Ensure stock levels in the fridges are appropriate to the shift and the business levels in the hotel.


• Ensure effective stock rotation in the section, highlight any concerns with the kitchen management team and take up with employees directly who aren’t managing this correctly.


• Ensure out of date and ‘wastage’ is disposed of correctly and recorded correctly to assist in the management of the GP of the kitchen.


• Ensure that effective preparation (mise en place) is done based on the business levels and any pre-booked breakfasts or functions, and that this is correctly stored in line with UK Food Safety regulations.


• Ensure the cleanliness of the section and the kitchen overall as well as within your section, working with the Kitchen Hygiene Team members to ensure that this is managed effectively.


• Ensuring presentation of yourself and your section brigade in your chef whites.


• Consistently ensuring compliance with record keeping, temperature checks and recording of any incidents.


• Ensure any accidents are reported immediately to the duty manager and care and due diligence is made in these cases.


• Ensure product perfection before leaving the kitchen to go to a customer to ensure food is cooked correctly and in accordance with guest requirements, this will ensure compliance with food hygiene, product presentation and guest satisfaction.


• Investigate and act on any guest feedback, positive and negative, and liaise with the kitchen management team and/or manager on duty.


• Consistently maintain the highest standards and ensure this is everything from managing the section you are working in, rotation, preparation, food hygiene and record keeping as well as any performance.


• Operate a zero-tolerance approach to poor performance, presentation, conduct and dismissive or poor product quality.


• Keep a consistent and fair balanced approach to managing performance excellence, through effective use of tools available.


• Ensure consistently you and the team are adhering to Food Safety regulations, Health & Safety regulations, sale of alcohol consumption and using correct PPE where appropriate to complete a task set.


• Work a flexible roster in line with your conditions set out in your main particulars of employment statement. In relation to this department this may involve weekend and evening work.


• Ensure that the staffing levels are correct and that you will be used in the departments where necessary.


• Consistently maintain the highest standards and ensure this is everything from managing the section you are working in, rotation, preparation, food hygiene and record keeping as well as any performance.


• Ensure all waste management principles in the business, are adhered to and in line the hotel’s green policy, making sure the bin areas are clean at all times.


• Ensure consistently you and the team are adhering to Food Safety regulations, Health & Safety regulations, sale of alcohol consumption and using correct PPE where appropriate to complete a task set.


• In the absence of the Head Chef & Second Chef, ensure the management of the employee’s holiday requests and absences on the online HR management system.


• Ensure Return to work forms are completed for all sickness absences and given to the Hotel Support Manager.


• You may be required to more closely manage persistent absences if they occur within your team.


• Work a flexible roster in line with your conditions set out in your main particulars of employment statement.


• In relation to this department this may involve weekend and evening work.


• In the absence of the Head Chef/Second Chef, ensure that the staffing levels are correct and that you will be used in the departments where necessary.


• Work with the team towards achieving their performance goals, and ensure you are working in line with the standards set to them.


• Ensure the tight control of payroll at all times making sure that all agency costs are reduced or eliminated.


• Ensure working hours are controlled within the boundaries set and ensure that time control measures are monitored to ensure discrepancies or concerns highlighted early.


• Alongside the Head Chef, ultimate responsibility for ensuring all risk assessments & HACCP in the departments you are in are up to date in your area, and that any new risks are highlighted and a copy of these given to the Hotel Manager for review.


• Responsible for maintaining a clean and safe working environment, highlight hazards and manage all health and safety concerns in the absence of your line manager, report to the hotel manager.


• Rectify immediate hazards when identified.