Chef de Partie - A Great career Future

First Contact Chefs; Horsham; On-site; GBP 24,000 - 30,000; Full time

Job summary

A prestigious hotel in Horsham seeks an enthusiastic Chef de Partie to join their talented kitchen brigade. In this role, you will lead a section and produce high-quality dishes while training your team. Ideal candidates have experience in a Michelin star or AA Rosette establishment and possess NVQ Levels 2 & 3. Enjoy benefits like complimentary meals and discounts while working in a supportive environment focused on professional development.

Benefits

Complimentary nights with breakfast

50% discount on meals

Great training and development opportunities

Complimentary meals whilst on duty

Qualifications

• Experience in a Michelin star or AA Rosette establishment required.
• Good verbal and written English skills are necessary.
• Legal right to work in the UK is essential.

Responsibilities

• Plan and oversee the day-to-day running of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Communicate with back-of-house personnel to maintain food production.

Skills

Cooking techniques

Food safety

Team leadership

Communication skills

Time management

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 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 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, checking their work.
6. Manage stock by writing daily wine, dry storage, food requisitions, and kitchen transfers for approval.
7. Maintain a clean and efficient kitchen section, ensuring maximum utilization of food.
8. Participate in food production, portioning meats, fish, vegetables, and desserts, utilizing surpluses to control costs.
9. Communicate with back-of-house personnel to maintain 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 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.
• 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.
• Great training and development opportunities.
• Complimentary meals whilst on duty.

Application Process:

To apply, 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, excellent references, and experience with fresh produce. Candidates should possess NVQ Level 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. Eligibility documentation will be required during recruitment.

We appreciate your interest. Only candidates matching the criteria will be contacted within 72 hours. If you do not hear back, your application was not successful this time.

First Contact Chefs is committed to fostering careers in hospitality, emphasizing professional development and nurturing talent. By applying, you agree to our data storage policy.