Chef de Partie - A Great career Future

First Contact Chefs; City of Edinburgh; On-site; GBP 28,000 - 35,000; Full time

Job summary

A stylish hotel in Edinburgh seeks an enthusiastic Chef de Partie to join their kitchen brigade. This permanent role involves leading a section, creating high-quality dishes, and training the team. Applicants should have relevant experience, preferably from a Michelin star establishment, and share a passion for culinary excellence.

Benefits

Complimentary nights with breakfast and 50% discount

Team awards and incentives

Training and development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Hotel or restaurant background is preferred.
• Good understanding of food safety regulations (COSHH).

Responsibilities

• Oversee day-to-day running of your section to meet service requirements.
• Supervise a team and communicate effectively with kitchen staff.
• Participate in food production and maintain quality control.

Skills

Cooking techniques and styles

Food hygiene and safety

Team leadership

Computer literacy

Good verbal and written English

Education

NVQ levels 2 & 3

Hygiene certificate

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, creating the finest dishes, and working to the highest standards. Your main focus is to share your passion for cooking and food with your team, helping to train and develop them.

You will be working in the more informal restaurant within the establishment, but still required to produce dishes to a high standard.

Main Duties:

1. Plan and oversee 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 their execution
6. Write daily requisitions and kitchen transfers for approval by the Sous Chef
7. Maintain a clean and efficient kitchen section, ensuring maximum utilization of food
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and utilize food surpluses to control costs
9. Communicate with back-of-the-house personnel to maintain efficient food production
10. Conduct daily food line inspections to ensure quality

Requirements:

• Ideally NVQ levels 2 & 3
• Experience in a Michelin star or AA Rosette establishment
• Hotel or restaurant background
• Good knowledge of cooking techniques and styles
• Understanding of food hygiene and safety, COSHH knowledge
• Good verbal and written English
• Computer literacy
• Right to work in the UK

Benefits:

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

To apply, send your updated CV to [email]. 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 or residing in the UK and able to prove your right to work.

We appreciate your interest in this role. Only suitable candidates will be contacted within 72 hours. Unsuccessful applications will not be acknowledged.

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