Chef de Partie

Dish Hospitality; Barnard Castle; On-site; GBP 28,000 - 33,000; Full time

Job summary

A leading country hotel in Northumberland is seeking a Chef de Partie to join their renowned kitchen team. This role offers an excellent salary and great benefits, alongside opportunities for career development. Ideal candidates will have experience in rosette-winning kitchens, a passion for high quality cuisine, and sound kitchen management skills.

Benefits

Great salary with higher than average hourly rate

Supportive team environment

Potential for career promotion

Qualifications

• Experience in a 2-3 rosette/Michelin recognized kitchen.
• Understanding of H&S & allergen regulations.
• Ability to work with seasonal local produce.

Responsibilities

• Join a team of 15 chefs in a high-quality kitchen.
• Ensure food quality and kitchen management.
• Assist in menu planning and budgeting.

Skills

Fresh food background

Teamwork

Kitchen management

Menu planning

Budgeting knowledge

Job description

Chef De Partie, Northumberland, 4* Hotel, Rosette Dining, up to £33,000

Stunning Country Hotel, Commutable to Newcastle

We are delighted to be working with our independent clients to offer this Chef de Partie position in this stunning country hotel, to join the team of 15 chefs.

The Venue is well known for its quality of food & service, its stunning country setting, and its undoubted charm.

Offering a 4-5 day working week, a great salary of £33,000 based on a higher than average hourly rate, meaning you get paid for event minute you work within a stable team with a very well respected head chef, a fantastic independent group who offer superb support & great benefits within the group, and potential promotion opportunities, this really is an ideal position for a strong career minded sous chef.

The ideal Chef will be able to demonstrate:

-A proven fresh food background, ideally working within a 2-3 rosette winning/Michelin recognised kitchen, be it gastro pub, restaurant or hotel

-Experience working within a medium size team.

-A real appetite for working with the best seasonal, local produce, and an understanding of high end quality produce.

-Sound kitchen management experience, although training will be given, an understanding of latest H&S & allergen regulations, COSSH & HACCP knowledge will be needed.

-Experience with menu planning and some budgeting & costing knowledge would be a benefit.

-Being an enthusiastic, balanced and calm chef is essential, no shouty pan throwing chefs here!, the idea is to enthuse those around you.

-Own transport is needed due to semi-rural location

If this sounds like the ideal position for you, then ping your CV through the link here, or give Eddy Nuttall a call in the Dish hospitality offices