Chef de Partie - A Great career Future

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

Job summary

A prestigious hotel in Redhill is seeking a passionate Chef de Partie to join their kitchen brigade. You will lead a section to produce high-quality dishes and train junior chefs. Ideal candidates have NVQ Levels 2 & 3, experience in fine dining, and a solid understanding of food hygiene standards. The role includes supervising kitchen staff and maintaining exceptional kitchen standards.

Benefits

Complimentary nights with breakfast

50% discount on meals

Team awards and incentive schemes

Training and development opportunities

Complimentary meals during shifts

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Understanding of COSHH knowledge.
• Computer literate.

Responsibilities

• Plan and oversee the day-to-day running of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Manage stock and write daily requisitions.
• Maintain a clean and efficient kitchen section.
• Conduct daily food line inspections.

Skills

Cooking techniques

Food hygiene standards

Leadership

Communication in English

Education

NVQ Levels 2 & 3

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 be working in the more informal restaurant within the establishment; however, you will still be required to produce dishes of 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, 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 controlling food costs.
9. Coordinate with back-of-the-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.
• 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 hygiene and safety standards.
• COSHH knowledge.
• Proficient in English, both 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 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. You must be either working in or residing in the UK, with valid proof of right to work.

We appreciate your interest, but only suitable candidates will be contacted within 72 hours. Unsuccessful applications will not receive a response.

First Contact Chefs is committed to career development in the hospitality industry, supporting talent and professional growth.