Chef de Partie - A Great Career

First Contact Chefs; Shrewsbury; On-site; GBP 25,000 - 30,000; Full time

Job summary

A prestigious hotel in Shrewsbury seeks a passionate Chef de Partie to join their kitchen team. You will lead a section, train staff, and ensure high standards in food production. Ideal candidates have NVQ Levels 2 & 3 and experience in an AA Rosette establishment. Benefits include complimentary nights, team awards, and excellent training opportunities.

Benefits

Complimentary meals while on duty

50% discount on stay

Excellent training and development opportunities

Qualifications

• Experience working in an AA Rosette establishment.
• Background in hotels or restaurants.
• Right to work in the United Kingdom.

Responsibilities

• Plan and oversee the day-to-day running of your section to meet service requirements.
• Supervise and lead a team of Commis and Demi Chefs.
• Conduct daily food line inspections to ensure quality is maintained.

Skills

Cooking techniques and styles

Food hygiene and safety

Team leadership

Verbal and written English skills

Computer literacy

Education

NVQ Levels 2 & 3

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.

As a Chef de Partie, you will be an integral part of the team, leading a section in the kitchen to create the finest dishes and maintain the highest standards.

The main focus of your role is to share your passion for cooking and food with your team, helping to train and develop them. You will work in the more informal restaurant within the establishment, but still be required to produce dishes to a high standard.

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, checking that they are carried out correctly.
6. Write daily wine, dry storage, food requisitions, and kitchen transfers for approval by the Sous Chef to ensure high stock rotation.
7. Maintain a clean and efficient kitchen section, maximizing food utilization.
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and utilizing surpluses to control costs.
9. Communicate with back-of-house personnel to maintain efficient food production.
10. Conduct daily food line inspections to ensure quality is maintained.

Requirements:

• Ideally NVQ Levels 2 & 3.
• Experience working in an AA Rosette establishment.
• Background in hotels or restaurants.
• Good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety, including COSHH.
• Good verbal and written English skills.
• Computer literate.
• Right to work in the United Kingdom.

Benefits:

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentive schemes.
• Excellent training and development opportunities.
• Complimentary meals while on duty.

How to Apply:

Please send your most recent CV to [e-mail]. For more opportunities, visit firstcontactchefs.com.

This is a permanent position. Applicants should have stable CVs with excellent references, experience with fresh produce, and possess NVQ Level 1 & 2 or equivalent, along with a hygiene certificate.

Applicants must be working in or residing in the UK, able to prove their right to work, and either be UK/EU citizens with ILR/PR status or hold a valid work permit/visa with at least 2 years remaining.

We thank all applicants for their interest. Only those matching the criteria will be contacted within 72 hours. Unsuccessful applications will not receive a response.

First Contact Chefs is committed to career development in hospitality, nurturing talent and fostering professional growth.

By applying, you consent to the storage of your personal data, which will not be shared without your permission.