Chef De Partie - A Great Career Future

First Contact Chefs; Cambridgeshire and Peterborough; On-site; GBP 25,000 - 35,000; Full time

Job summary

A stylish hotel is seeking an enthusiastic Chef de Partie to enhance their kitchen brigade under a talented Head Chef. The role involves leading a section, sharing a passion for cooking, and ensuring the highest culinary standards. Candidates should have relevant certifications and experience, along with a commitment to food safety and team development.

Benefits

Complimentary nights with breakfast

50% discount

Team awards and incentives

Training and development opportunities

Complimentary meals during shifts

Qualifications

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience in a Michelin star or AA Rosette establishment.
• Right to work in the UK.

Responsibilities

• Plan and oversee the day-to-day running of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Participate in food production and controlling food costs.

Skills

Cooking techniques

Food safety standards

Hygiene standards

Communication

Education

NVQ Level 2

NVQ Level 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 work to the highest 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, assign tasks to team members, and ensure proper execution.
6. Manage stock by writing daily requisitions and transfers for approval.
7. Maintain a clean and efficient kitchen section, ensuring maximum food utilization.
8. Participate in food production, portioning, and controlling food costs.
9. Communicate 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.
• Proficiency in English (verbal and written).
• Computer literacy.
• Right to work in the UK.

Benefits:

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentives schemes.
• Training and development opportunities.
• Complimentary meals during shifts.

Application Process:

If interested, please send your most recent CV. For more opportunities, visit First Contact Chefs.

This is a permanent position. Applicants should have a stable CV with references and experience in fresh produce. NVQ Level 1 & 2 or equivalent, along with hygiene certification, are required. Applicants must be UK residents or have valid work permits with at least 2 years remaining.

All applicants must be eligible to live and work in the UK, with documented evidence provided during recruitment. If your application does not match the criteria, you will not be contacted.

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