Chef de Partie

Grantley Hall; Risplith; On-site; GBP 28,000 - 36,000; Full time

Job summary

Grantley Hall is seeking an experienced Chef de Partie to join its luxury kitchens. You will prepare and present dishes across five restaurant outlets, lead junior kitchen staff, and help develop seasonal menus that honour the estate’s heritage and contemporary luxury.

You will manage a kitchen section, maintain high hygiene standards, and work closely with the Head Chef to drive consistency, efficiency and guest satisfaction in a premium hotel setting.

Qualifications

• Proven experience as a Chef de Partie or equivalent role in a high-end, multi-outlet kitchen.
• Strong knowledge of classic and modern cooking techniques, with a focus on British and European cuisine.
• Excellent organisational and time-management skills, with the ability to work under pressure during peak service periods.
• Leadership qualities - capable of training, motivating and developing junior team members.
• Commitment to the highest standards of food hygiene, health and safety, and a keen eye for detail.

Responsibilities

• Prepare, cook and present dishes to the exacting standards of our five restaurant outlets, ensuring consistency, quality and visual appeal.
• Manage a section of the kitchen, supervising junior staff, delegating tasks and maintaining a safe, hygienic work environment.
• Collaborate with the Head Chef and Sous Chef to develop seasonal menus that reflect the estate's heritage and contemporary luxury.
• Monitor stock levels, assist with ordering and ensure proper storage of ingredients in line with health and safety regulations.
• Maintain meticulous mise en place, ensuring all stations are ready for service and that any issues are resolved promptly.
• Contribute to continuous improvement initiatives, offering ideas to enhance efficiency, reduce waste and elevate the guest experience.

Skills

Chef de Partie

High-end kitchen experience

Leadership

Time management

Food hygiene

Job description

• Prepare, cook and present dishes to the exacting standards of our five restaurant outlets, ensuring consistency, quality and visual appeal.
• Manage a section of the kitchen, supervising junior staff, delegating tasks and maintaining a safe, hygienic work environment.
• Collaborate with the Head Chef and Sous Chef to develop seasonal menus that reflect the estate's heritage and contemporary luxury.
• Monitor stock levels, assist with ordering and ensure proper storage of ingredients in line with health and safety regulations.
• Maintain meticulous mise en place, ensuring all stations are ready for service and that any issues are resolved promptly.
• Contribute to continuous improvement initiatives, offering ideas to enhance efficiency, reduce waste and elevate the guest experience.
• Proven experience as a Chef de Partie or equivalent role in a high-end, multi-outlet kitchen.
• Strong knowledge of classic and modern cooking techniques, with a particular focus on British and European cuisine.
• Excellent organisational and time-management skills, with the ability to work under pressure during peak service periods.
• Leadership qualities - capable of training, motivating and developing junior team members.
• Commitment to the highest standards of food hygiene, health and safety, and a keen eye for detail.
• Flexibility to work varied shifts, including evenings, weekends and holidays, in line with the demands of a luxury hotel.
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