Chef De Partie - A Great Career Future

First Contact Chefs; Cambridge; On-site; GBP 28,000 - 35,000; Full time

Job summary

A stylish hotel in Cambridge seeks an enthusiastic Chef de Partie to join their kitchen brigade. You'll be instrumental in leading a section, training your team, and ensuring the production of high-quality dishes in a dynamic kitchen environment. This permanent position requires a solid culinary background and a passion for culinary excellence.

Benefits

Complimentary nights with breakfast

50% discount for stays

Team awards and incentive schemes

Training and development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin star or AA Rosette establishment is essential.
• Strong knowledge of cooking techniques and food safety standards required.
• Excellent English verbal and written communication skills.

Responsibilities

• Plan and oversee the day-to-day running of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Ensure compliance with health and hygiene standards.

Skills

Cooking techniques

Food safety standards

Team leadership

Communication

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 and maintain 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 assign tasks to team members, ensuring proper execution.
6. Manage stock by writing daily wine, dry storage, food requisitions, and kitchen transfers for approval.
7. Maintain a clean, efficient kitchen section and optimize 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 personnel to ensure efficient food production.
10. Conduct daily food line inspections to maintain quality.

Requirements:

• Ideally NVQ Levels 2 & 3 or equivalent.
• 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.
• Excellent verbal and written English skills.
• 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 on duty.

Application Process:

If interested, please send your most recent CV. For more opportunities, visit firstcontactchefs.

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

You must be working or residing in the UK and able to prove your right to work, with necessary documentation.

Note: If you do not hear within 72 hours, your application was unsuccessful. We value professional career development and ensure your data is stored securely.