Chef de Partie

www.findapprenticeship.service.gov.uk - Jobboard; Southwold; On-site; GBP 24,000 - 30,000; Full time

Job summary

A stylish hotel is seeking an enthusiastic Chef de Partie for their kitchen team. The ideal candidate will lead a section, produce high-quality dishes, and help develop their team. The position offers opportunities for personal growth in a vibrant environment with live-in accommodation options. Applicants should have relevant qualifications and experience, particularly in high-standard culinary settings.

Benefits

Team member awards

Comprehensive training and development programs

Complimentary meals on duty

Qualifications

• Experience working in an AA Rosette establishment is preferred.
• Must possess good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety standards is necessary.

Responsibilities

• Plan and oversee the daily running of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Manage stock and write daily requisitions.

Skills

Cooking techniques

Team leadership

Food hygiene knowledge

Education

NVQ Levels 2 & 3 or equivalent

NVQ Level 1 and 2 or equivalent

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 an opportunity to develop both your team and your future career.

Location and Culture

Located in a stunning setting with beautiful views, the hotel provides a vibrant culture, a great belief in staff welfare and well-being, and live-in accommodation options.

Role Overview

As a Chef de Partie, you will be an integral part of the team, leading a section in the kitchen to create high-quality dishes and work to the highest standards. Your passion for cooking and food will be shared with your team, helping to train and develop them. You will work in the more informal restaurant within the establishment, producing dishes to a high standard and using your creativity to inspire both the food and the team.

Main Duties

1. Plan and oversee the day-to-day running of your section to meet service requirements.
2. Follow all health and hygiene standards.
3. Supervise and lead a team of Commis and Demi Chefs.
4. Sample, smell, and observe food to ensure conformance to recipes and standards.
5. Take orders from the Sous Chef and assign tasks to team members, ensuring proper execution.
6. Manage stock by writing daily requisitions for wine, dry storage, food, and transfers for approval.

Requirements

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience working in an AA Rosette establishment.
• Background in hotel or restaurant environments.
• Good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety standards.
• Possession of NVQ Level 1 and 2 or equivalent, and a hygiene certificate.
• Must be based in or working in the UK, with the right to work (e.g., UK/EU citizenship, ILR/PR, or valid work permit).

Benefits

• Team member awards and incentive schemes.
• Comprehensive training and development programs.
• Complimentary meals on duty.

Application Process

To apply, please send your most recent CV to [e-mail]. For more career opportunities, visit firstcontactchefs.com.

Additional Information

This is a permanent position. Applicants must have a stable CV with excellent references, experience with fresh produce, and the ability to prove eligibility to work in the UK.

We appreciate your interest. If you do not hear from us within 72 hours, your application was unsuccessful. We are committed to professional career development and fostering talent in the hospitality industry.