Chef de Partie - A Great career Future

First Contact Chefs; Reading; On-site; GBP 25,000 - 35,000; Full time

Job summary

A prestigious hotel in Reading is looking for an enthusiastic Chef de Partie to join their kitchen brigade. Responsibilities include planning daily operations, leading a team, and ensuring high culinary standards. Preferred qualifications include NVQ Levels 2 & 3 or equivalent and experience in esteemed establishments. The role offers complimentary meals, training opportunities, and more.

Benefits

Complimentary nights with breakfast and discount

Team awards and incentive schemes

Training and development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Understanding of food hygiene and safety, including COSHH.
• Proficient in English (verbal and written).
• Legal right to work in the UK.

Responsibilities

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

Skills

Cooking techniques and styles

Team leadership

Food hygiene and safety

Stock management

Communication 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 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 while maintaining high standards.

Your key responsibilities include sharing your passion for cooking and food with your team, training, and developing them. You will work in the informal restaurant within the establishment, producing high-standard dishes.

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 requisitions and transfers, maintaining high stock rotation.
7. Maintain a clean and efficient kitchen section, optimizing food utilization.
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and control food costs.
9. Assist back-of-house personnel to ensure efficient food production.
10. Conduct daily food line inspections to uphold quality standards.

Requirements:

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience in a Michelin star or AA Rosette establishment.
• Background in hotels or restaurants.
• Good knowledge of cooking techniques and styles.
• Understanding of food hygiene and safety, including COSHH.
• Proficient in English (verbal and written).
• Computer literate.
• 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:

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 based in or working in the UK and able to prove your right to work. Only suitable candidates will be contacted within 72 hours.

First Contact Chefs is committed to fostering careers in hospitality, emphasizing professional development and talent nurturing.