Chef de Partie - A Great career Future

First Contact Chefs; Easter Howgate; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading hospitality establishment in Scotland is searching for an enthusiastic Chef de Partie to lead a kitchen section. You will be responsible for preparing high-quality dishes, training team members, and maintaining kitchen standards. Ideal candidates have NVQ levels 2 & 3 or equivalent and experience in Michelin star environments. The role offers perks like complimentary meals and training opportunities.

Benefits

Complimentary nights with breakfast and 50% discount

Team awards and incentive schemes

Comprehensive training and development

Complimentary meals during shifts

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Background in hotel or restaurant environment.
• Legal right to work in the UK.

Responsibilities

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

Skills

Cooking techniques

Food hygiene knowledge

Team leadership

Communication skills

Computer literacy

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 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 and assign tasks to Commis and Demi Chefs, ensuring proper execution.
6. Prepare daily wine, dry storage, food requisitions, and kitchen transfers for approval to maintain high stock rotation.
7. Maintain a clean and efficient kitchen section, ensuring maximum food utilization.
8. Participate in food production, portion meats, fish, vegetables, and desserts, and utilize 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 is maintained.

Requirements:

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience in a Michelin star or AA Rosette establishment.
• Background in hotel or restaurant environment.
• Good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety standards.
• COSHH knowledge.
• Good 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 incentives schemes.
• Comprehensive training and development.
• Complimentary meals during shifts.

Application Process:

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. Candidates must be residents or working in the UK and able to prove their right to work.

We appreciate your interest, but only suitable candidates will be contacted within 72 hours. Unsuccessful applications will not be responded to.

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