Chef De Partie

Middleton Lodge Estate [P]; York and North Yorkshire; In loco; GBP 23.000 - 30.000; Tempo pieno

Vantaggi offerti da questo lavoro

On Site Parking

Tips

Staff Discount

Descrizione del lavoro

Middleton Lodge Estate in North Yorkshire is seeking a Chef de Partie to join the Coach House Restaurant. You’ll manage a kitchen section, support senior chefs and ensure high standards of food hygiene, accuracy and presentation.

The role requires professional cooking skills, previous kitchen experience, and the ability to work flexibly including weekends. On‑site parking, staff facilities and a supportive team are provided.

Competenze

• Professional cookery qualification or equivalent kitchen experience.
• Previous experience working in a professional kitchen.
• Strong cooking skills and knowledge of food preparation techniques.
• Good understanding of food hygiene, HACCP and food safety procedures.
• Ability to work under pressure in a fast-paced environment.
• Strong organisational, communication and teamwork skills.
• Attention to detail and commitment to food quality.
• Ability to lead and motivate junior kitchen staff.

Mansioni

• Prepare, cook and present dishes to the required quality and presentation standards.
• Manage a designated kitchen section, such as starters, mains, pastry, sauces or grill.
• Ensure all food is prepared in accordance with recipes, portion sizes and menu specifications.
• Maintain high standards of food hygiene, cleanliness and health and safety.
• Ensure correct food storage, labelling, stock rotation and temperature control.
• Monitor stock levels, minimise food waste and report shortages to senior chefs.
• Assist with ordering, receiving and checking deliveries.
• Supervise and support Commis Chefs, kitchen assistants and other team members.
• Ensure mise en place is completed before service.
• Work efficiently during busy service periods while maintaining consistency and quality.
• Follow allergen procedures and accommodate dietary requirements safely.
• Communicate effectively with the Head Chef, Sous Chef and wider kitchen team.
• Assist with menu development, daily specials and kitchen improvements where required.
• Ensure kitchen equipment is used correctly and maintained in good working order.

Conoscenze

Strong cooking skills

Ability to work under pressure

Organisational

Communication

Teamwork

Attention to detail

Leadership of junior staff

Formazione

Professional cookery qualification or equivalent

Descrizione del lavoro

Chef de Partie – Job Description

Middleton Lodge is a country retreat tucked
away in the North Yorkshire countryside. Here at the estate we have The Coach
House, a relaxed restaurant with rooms, serving an all-day kitchen garden
inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for
friendly, hardworking perfectionists to join us! Our team will teach you all
the tricks of the trade making sure you deliver the tip top service to our each
of our clients! We make sure there’s plenty of support, training and opportunity
for everyone so you’re always working towards something!

We are currently looking to recruit a Chef de
Partie to join the team within the Coach House Restaurant, working alongside
the Head Chef.

Job Summary

A Chef de Partie is responsible for managing a
specific section of the kitchen, ensuring that food is prepared, cooked and
presented to a high standard. The role involves maintaining food safety and
hygiene standards, supporting the Head Chef and Sous Chef, and helping to
ensure the smooth day-to-day running of the kitchen.

Key Responsibilities

• Prepare,
  cook and present dishes to the required quality and presentation
  standards.
• Manage
  a designated kitchen section, such as starters, mains, pastry, sauces or
  grill.
• Ensure
  all food is prepared in accordance with recipes, portion sizes and menu
  specifications.
• Maintain
  high standards of food hygiene, cleanliness and health and safety.
• Ensure
  correct food storage, labelling, stock rotation and temperature control.
• Monitor
  stock levels, minimise food waste and report shortages to senior chefs.
• Assist
  with ordering, receiving and checking deliveries.
• Supervise
  and support Commis Chefs, kitchen assistants and other team members.
• Ensure
  mise en place is completed before service.
• Work
  efficiently during busy service periods while maintaining consistency and
  quality.
• Follow
  allergen procedures and accommodate dietary requirements safely.
• Communicate
  effectively with the Head Chef, Sous Chef and wider kitchen team.
• Assist
  with menu development, daily specials and kitchen improvements where
  required.
• Ensure
  kitchen equipment is used correctly and maintained in good working order.

Skills and Qualifications

• Professional
  cookery qualification or equivalent kitchen experience.
• Previous
  experience working in a professional kitchen.
• Strong
  cooking skills and knowledge of food preparation techniques.
• Good
  understanding of food hygiene, HACCP and food safety procedures.
• Ability
  to work under pressure in a fast-paced environment.
• Strong
  organisational, communication and teamwork skills.
• Attention
  to detail and commitment to food quality.
• Ability
  to lead and motivate junior kitchen staff.

Personal Attributes

• Passionate
  about food and cooking.
• Reliable,
  punctual and professional.
• Well
  organised with a positive attitude.
• Flexible
  and adaptable to changing business needs.
• Committed
  to maintaining high standards.
• Able
  to work shifts, including evenings, weekends and bank holidays, as
  required.

Reporting Structure

Reports to: Sous Chef / Head Chef

Supervises: Commis Chefs and kitchen assistants, where applicable.

Key Performance Indicators (KPIs)

• Consistent
  food quality and presentation.
• Efficient
  kitchen service and timely food preparation.
• Compliance
  with food safety and hygiene standards.
• Effective
  stock control and reduced food waste.
• Positive
  teamwork and support for junior staff.
• Achievement
  of kitchen operational standards.

Job purpose: To take responsibility for an
assigned kitchen section, delivering high-quality dishes consistently while
supporting the senior kitchen team and ensuring excellent standards of food
safety, organisation and service.

Working Hours

48 hours / 4 days

Company Benefits

On Site Parking

Tips

Staff Discount