Chef de Partie

DISH; North East; On-site; GBP 33,000; Full time

Job summary

A prestigious country hotel in Northumberland is looking for a Chef De Partie to join their team of 15 chefs. Offering a competitive salary of up to £33,000, this role promises a stable environment working with high-quality produce. Candidates should have experience in a rosette/Michelin recognized kitchen and possess kitchen management skills. The position provides potential for career growth within a supportive team.

Benefits

Competitive salary

Stable work environment

Career growth opportunities

Qualifications

• Proven fresh food background, ideally within a 2-3 rosette winning kitchen.
• Experience working with seasonal, local produce.
• Understanding of kitchen management and health & safety regulations.

Responsibilities

• Join a team of 15 chefs to deliver high-quality dining experiences.
• Work with the best seasonal and local produce.
• Assist with menu planning and budgeting when needed.

Skills

Fresh food background

Experience in a rosette/Michelin kitchen

Kitchen management experience

Menu planning experience

Sound knowledge of H&S and allergen regulations

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