Chef de Partie

First Contact Chefs; St. Neots; On-site; GBP 25,000 - 30,000; Full time

Job summary

A prestigious hotel in St. Neots is looking for an enthusiastic Chef de Partie to join their kitchen team. This role involves leading a section, creating high-standard dishes, and inspiring your team in a supportive and beautiful environment. Required qualifications include NVQ Levels 2 & 3, along with experience in an AA Rosette establishment. Benefits include complimentary stays and team incentives.

Benefits

Complimentary nights with breakfast and discount

Team awards and incentive schemes

Training and development opportunities

Complimentary meals during shifts

Qualifications

• Experience in an AA Rosette establishment.
• Background in hotel or restaurant settings.
• Proficiency in English, both verbal and written.

Responsibilities

• Plan and oversee daily operations of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Maintain cleanliness and efficiency in your section.

Skills

Cooking techniques

Team leadership

Food safety knowledge

Education

NVQ Levels 2 & 3 or equivalent

Job description

This stylish and elegant hotel is seeking an enthusiastic Chef de Partie to join their kitchen team, working under a highly talented Head Chef. The role offers opportunities for team development and career growth.

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

As a Chef de Partie, you will play a key role in leading a kitchen section, creating high-standard dishes, and inspiring your team with your passion for food. You will work in the informal restaurant environment, maintaining high standards and showcasing your creativity.

Main Duties:

1. Plan and oversee daily operations of your section to meet service needs.
2. Adhere to all health and hygiene standards.
3. Supervise and lead a team of Commis and Demi Chefs.
4. Ensure food conformance through sampling, smelling, and observing.
5. Assign tasks from the Sous Chef to team members and ensure proper execution.
6. Manage stock requisitions and transfers to optimize inventory.
7. Maintain cleanliness and efficiency in your section.
8. Participate in food production, portioning, and cost control.
9. Coordinate with back-of-house staff for smooth food service.
10. Conduct daily quality inspections of food in your section.

Requirements:

• NVQ Levels 2 & 3 (or equivalent).
• Experience in an AA Rosette establishment.
• Background in hotel or restaurant settings.
• Knowledge of various cooking techniques and styles.
• Understanding of food safety and hygiene, including COSHH.
• Proficiency in English, both verbal and written.
• Computer literacy.
• Legal right to work in the UK.

Benefits:

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentive schemes.
• Training and development opportunities.
• Complimentary meals during shifts.

Application Process:

Send your updated CV to [e-mail]. For more info, contact us directly or visit firstcontactchefs.com for other opportunities.

This is a permanent position. Candidates must have a stable CV, excellent references, and experience with fresh produce. NVQ Level 1 & 2 or equivalent, along with a hygiene certificate, are required.

Applicants must be UK residents or have the legal right to work in the UK, including EU citizens with ILR/PR or valid visas with at least 2 years remaining.

We appreciate your interest. Only shortlisted candidates will be contacted within 72 hours. Unsuccessful applications will not be acknowledged.

First Contact Chefs is committed to career development in hospitality and values talent nurturing. By applying, you agree to our data storage policy.