Chef de Partie - A Great career Future

First Contact Chefs; Malmesbury; On-site; GBP 25,000 - 30,000; Full time

Job summary

A prestigious hotel in Malmesbury is seeking a Chef de Partie to lead a kitchen section, ensuring high-quality dishes while training and developing team members. Ideal candidates will have experience in a Michelin-star setting, NVQ Levels 2 & 3, and good knowledge of food safety. This permanent role offers training opportunities, complimentary meals, and discount benefits.

Benefits

Complimentary nights with breakfast

50% discount

Training and development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin-star or AA Rosette establishment.
• Background in hotel or restaurant environments.
• Understanding of food safety and hygiene, including COSHH.
• Computer literacy required.

Responsibilities

• Plan and oversee daily operations of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Manage stock and maintain kitchen cleanliness.
• Ensure food quality through inspections.

Skills

Cooking techniques and styles

Leadership

Food safety and hygiene knowledge

Good verbal and written English skills

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 team 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 high-quality dishes and maintain high standards.

Your role focuses on sharing your passion for cooking and food with your team, helping to train and develop them. You will work in the 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, assign tasks to team members, and ensure proper execution.
6. Manage stock by writing daily requisitions and transfers for approval.
7. Maintain a clean and efficient kitchen section, maximizing food utilization.
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and control food costs using surpluses.
9. Coordinate with back-of-house personnel to ensure efficient food production.
10. Conduct daily food line inspections to maintain quality.

Requirements:

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience in a Michelin-star or AA Rosette establishment.
• Background in hotel or restaurant environments.
• Good knowledge of cooking techniques and styles.
• Understanding of food safety and hygiene, including COSHH.
• 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 incentive schemes.
• Training and development opportunities.
• Complimentary meals on duty.

Application Process:

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

This is a permanent position. Applicants should have a stable CV with excellent references, experience with fresh produce, and possess NVQ Levels 1 & 2 or equivalent, along with a hygiene certificate. You must be based in or working in the UK and can prove your right to work.

We thank you for your interest. Please note, only applications matching the criteria will be responded to within 72 hours. Unsuccessful applications will not be contacted.

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