Chef De Partie - A Great Career Future

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

Job summary

A stylish hotel in Scotland is seeking a passionate Chef de Partie to join their kitchen brigade. The role involves leading a section, training team members, and ensuring high standards in food preparation. Applicants should have relevant NVQs and experience in fine dining establishments.

Benefits

Complimentary nights with breakfast

50% discount on services

Team awards and incentives

Complimentary meals while on duty

Training and development opportunities

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Good knowledge of cooking techniques and styles.

Responsibilities

• Lead a section in the kitchen to create high-quality dishes.
• Supervise and train Commis and Demi Chefs.
• Ensure compliance with health and hygiene standards.

Skills

Cooking Techniques

Food Hygiene

Communication

Education

NVQ Level 2

NVQ Level 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, and to help 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 Commis and Demi Chefs, ensuring tasks are carried out correctly
6. Write daily wine, dry storage, food requisitions, and kitchen transfers for approval by the Sous Chef to maintain high stock rotation
7. Maintain a clean and efficient kitchen section, ensuring maximum utilization of food
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and utilize food surpluses to control costs
9. Communicate with and assist back-of-the-house personnel to ensure efficient food production
10. Conduct daily food line inspections in your section to ensure quality is maintained

Requirements:

• Ideally NVQ levels 2 & 3
• Experience working 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 standards
• COSHH knowledge
• Good verbal and written English skills
• Computer literacy
• The right to work in the United Kingdom

Benefits:

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

Application Process:

If interested in this opportunity, please send your most recent CV. Feel free to apply if you need further information about this role.

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

We appreciate your interest. Please note that only applications matching the criteria will be responded to within 72 hours.