Chef de Partie - A Great career Future

www.findapprenticeship.service.gov.uk - Jobboard; England; On-site; GBP 22,000 - 30,000; Full time

Job summary

A prestigious hotel in England is looking for an enthusiastic Chef de Partie to join their kitchen brigade. You will lead a section in preparing high-quality dishes, supervise junior chefs, and maintain hygiene standards. Ideal candidates should have NVQ Level 2 & 3, experience in high-end establishments, and the ability to work effectively under pressure. Benefits include complimentary meals and extensive training opportunities.

Benefits

Complimentary nights with breakfast

Team awards and incentive schemes

Excellent training and development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin-starred or AA Rosette establishment preferred.
• Good knowledge of cooking techniques and styles.
• Legal 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.
• Conduct daily food line inspections to ensure quality.

Skills

Cooking techniques

Food hygiene standards

Team leadership

Cost control

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 uphold 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 team members, ensuring proper execution
6. Manage stock through requisitions and transfers to maintain 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 or equivalent
• Experience in a Michelin-starred or AA Rosette establishment
• Background in hotels or restaurants
• Good knowledge of cooking techniques and styles
• Understanding of food hygiene and safety standards
• Knowledge of COSHH regulations
• Proficient in English (verbal and written)
• Computer literacy
• Legal right to work in the UK

Benefits:

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

Application Process:

To apply, please send your most recent CV to [e-mail]. For more information, contact us directly.

Visit firstcontactchefs.com for other career opportunities.

This is a permanent position. Applicants should have a stable CV with traceable references, experience with fresh produce, and hold NVQ Level 1 & 2 or equivalent, along with a hygiene certificate. You must be working in or reside in the UK and have the right to work there, including necessary visas or status.

Note: Applications will only be responded to if they meet the criteria. If you haven't heard within 72 hours, your application was unsuccessful.

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