Chef de Partie - A Great career Future

First Contact Chefs; Ascot; On-site; GBP 28,000 - 32,000; Full time

Job summary

A leading hospitality group in Ascot is looking for an enthusiastic Chef de Partie to join their kitchen brigade. In this role, you will lead a section in the kitchen, ensuring the highest culinary standards while developing your team. Ideal candidates will have NVQ Levels 2 & 3, previous experience in a Michelin-star restaurant, and a strong passion for cooking. The position offers various benefits including discounted stays and training opportunities.

Benefits

Complimentary nights with breakfast

50% discount

Team awards and incentives

Training & development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin-star or AA Rosette establishment.
• Background in hotel or restaurant settings.
• Proficient in English, both verbal and written.

Responsibilities

• Plan and oversee the day-to-day running of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Conduct daily food line inspections to maintain quality.

Skills

Cooking techniques

Food safety standards

Team leadership

Communication skills

Education

NVQ Levels 2 & 3 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.

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 while maintaining high standards.

The key 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 delegate tasks to team members, checking their execution
6. Manage stock requisitions and kitchen transfers to maintain high stock rotation
7. Maintain a clean and efficient kitchen section, ensuring maximum food utilization
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and utilize surpluses to control costs
9. Coordinate with back-of-the-house staff to ensure efficient food production
10. Conduct daily food line inspections to maintain quality

Requirements:

• Ideally NVQ Levels 2 & 3
• Experience in a Michelin-star or AA Rosette establishment
• Background in hotel or restaurant settings
• Good knowledge of cooking techniques and styles
• Understanding of food safety and hygiene standards
• COSHH knowledge
• Proficient in English, both verbal and written
• Computer literate
• Legal right to work in the UK

Benefits:

• Complimentary nights with breakfast, and 50% discount
• Team awards and incentives schemes
• Training & development opportunities
• Complimentary meals on duty

Application Process:

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

This is a permanent position. Applicants must have a stable CV with excellent references, experience with fresh produce, NVQ levels 1 & 2 or equivalent, and a hygiene certificate. You must be working in or residing in the UK, with proof of right to work.

Note: Applications will only be responded to if they meet the criteria. If you haven't heard within 72 hours, your application was unsuccessful. We are committed to career development and fostering talent in the hospitality industry.