Chef De Partie

Knekt Hub Ltd; Welwyn Hatfield; On-site; GBP 35,000 - 36,000; Full time

Benefits offered by this job

Live-in accommodation

Staff meals

Job summary

Knekt Hub Ltd in Hertfordshire is seeking a Chef de Partie to take responsibility for their own section in a French and modern European kitchen. You will work in a food-led country pub and gastropub, delivering high-quality dishes from fresh ingredients.

Ideal candidates will have CDP experience, strong mise en place, and a keen eye for hygiene and presentation. A hands-on role with opportunities for development and potential live-in accommodation.

Qualifications

• CDP experience within a good restaurant, gastropub or hotel.
• Strong foundation in fresh, quality-led cooking.
• Excellent organisation and mise en place.

Responsibilities

• Running and organising your own section.
• Preparing and cooking dishes to a high standard.
• Delivering consistently during busy services.
• Working closely with Head Chef and Sous Chef.
• Contributing to seasonal dishes and menu development.
• Supporting junior brigade members and maintaining hygiene.

Skills

CDP experience

French cuisine

Mise en place

Hygiene standards

Stock control

Job description

French-Led Country Restaurant & Gastropub | Welwyn, Hertfordshire

An excellent opportunity has arisen for a talented Chef de Partie to join the kitchen of an established, food-led country restaurant and gastropub in the Hertfordshire countryside near Welwyn.

Combining the character of a traditional country pub with a more refined French and modern European style of cooking, the kitchen has built a strong reputation around fresh, seasonal ingredients, classical technique and consistently high standards.

This would suit a confident CDP who enjoys proper fresh-food cooking, wants responsibility for their own section and is looking to continue developing within a quality-focused independent kitchen.

The Venue

Set in an attractive Hertfordshire countryside location, the venue combines a relaxed pub environment with a dedicated restaurant offering.

The food style is rooted in French and modern European cooking, alongside high-quality British dishes and seasonal pub classics.

The kitchen works with fresh ingredients and places real emphasis on flavour, technique and consistency rather than heavily systemised cooking.

The operation includes:

• Quality gastropub food
• Seasonal menus
• Sunday lunch
• Private and group dining
• Fresh, scratch-led cooking
• Strong French and modern European influence

The venue is closed every Monday, giving the brigade a guaranteed fixed closed day each week.

The Role

As Chef de Partie, you'll take responsibility for your own section and play an important part in the day-to-day operation of the kitchen.

You'll be responsible for:

• Running and organising your own section
• Preparing and cooking dishes to a consistently high standard
• Delivering accurately and efficiently during busy services
• Working closely with the Head Chef and Sous Chef
• Contributing towards seasonal dishes and menu development
• Supporting and developing junior members of the brigade
• Maintaining excellent hygiene and kitchen organisation
• Assisting with stock rotation, ordering and waste control
• Ensuring consistency across both restaurant and gastropub service

This is a hands-on position where you'll be trusted to take genuine responsibility for the quality and organisation of your section.

The Ideal Candidate

We're looking for a Chef de Partie with strong foundations in fresh, quality-led cooking.

You'll ideally have:

• Previous CDP experience within a good restaurant, gastropub or hotel
• Good classical foundations
• Confidence running your own section
• Excellent organisation and mise en place
• Strong attention to detail
• Consistently high standards of presentation
• A calm and professional approach during service
• Good food hygiene knowledge
• A genuine desire to continue learning and developing

Previous experience with French or modern European cuisine would be particularly useful, although strong fundamentals and the right attitude are equally important.

The Package

• Approximately £3,000–£4,000 tronc per year
• Venue closed every Monday
• Potential live-in accommodation, subject to availability
• Staff meals
• Opportunities for professional development and progression

Why This Role?

This is a strong opportunity for a chef who genuinely enjoys cooking from scratch and taking ownership of their section.

You'll be working with seasonal ingredients, classical techniques and a varied food offering spanning French-influenced restaurant dishes, quality gastropub food and Sunday lunch.

The package is competitive for the area at circa £35,000–£36,000 including tronc, while the fixed Monday closure gives the kitchen team a guaranteed day away from service each week.

For a strong CDP looking for an established independent kitchen, good-quality food and the potential of live-in accommodation, this is a very solid next move.