Chef de Partie - A Great career Future

First Contact Chefs; Devon and Torbay; On-site; GBP 25,000 - 30,000; Full time

Job summary

A leading hospitality company in Devon and Torbay is looking for an enthusiastic Chef de Partie to join their kitchen team. You will lead a section to create high-quality dishes, train and develop team members, and uphold food hygiene standards. The ideal candidate has experience in high-end establishments and possesses NVQ levels 2 and 3. This is a permanent role with various benefits, including training opportunities and complimentary meals.

Benefits

Complimentary nights with breakfast

50% discount on services

Training and development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Proficient in English, both verbal and written.
• Computer literate.
• Legal right to work in the UK.

Responsibilities

• Plan and oversee the daily operations of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Conduct daily food line inspections to ensure quality.

Skills

Cooking techniques and styles

Food safety and hygiene

Training and team development

Education

NVQ Levels 2 & 3

Job description

This stylish and elegant hotel is searching for an enthusiastic Chef de Partie to join their kitchen team working under a highly talented Head Chef.

As a Chef de Partie, you will be a key part of the team, leading a section in the kitchen to create high-quality dishes and uphold high standards. Your role involves sharing your passion for cooking, training, and developing your team. 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 daily operations 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 requisitions and transfers, maintaining 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 controlling food costs.
9. Coordinate with back-of-the-house personnel to ensure efficient food production.
10. Conduct daily food line inspections to ensure quality standards are met.

Requirements:

• Ideally NVQ Levels 2 & 3.
• Experience in a Michelin star or AA Rosette establishment.
• Background in hotels or restaurants.
• Good knowledge of cooking techniques and styles.
• Understanding of food safety and hygiene, including COSHH.
• 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 and development opportunities.
• Complimentary meals on duty.

Application Process:

Please send your most recent CV to [e-mail]. For more information, contact us or visit firstcontactchefs.com.

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

We appreciate your interest. If you do not hear within 72 hours, your application was unsuccessful. We are committed to professional career development and fostering talent in the hospitality industry.