Chef de Partie - A Great career Future

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

Job summary

A prestigious hotel in South Yorkshire is looking for a Chef de Partie to join their team. You will lead a section in the kitchen, ensuring the highest quality dishes are produced. Candidates should have NVQ levels 2 & 3 or equivalent, and experience in a Michelin star or AA Rosette establishment is preferred. The role offers excellent training and development opportunities, including complimentary meals and discounts.

Benefits

Complimentary nights with breakfast

50% discount

Team awards and incentive schemes

Complimentary meals on duty

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Good knowledge of cooking techniques and styles.
• Proficient in English (verbal and written).

Responsibilities

• Lead a section in the kitchen to create high-quality dishes.
• Supervise and lead a team of Commis and Demi Chefs.
• Ensure conformance to recipes and standards.

Skills

Cooking techniques and styles

Team leadership

Food hygiene and safety

Computer literacy

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 work to the highest standards.

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

Requirements:

• 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 hygiene and safety, including COSHH.
• Proficiency in English (verbal and written).
• Computer literacy.
• Right to work in the UK.

Benefits:

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentive schemes.
• Excellent training and development opportunities.
• Complimentary meals on duty.

Application Process:

Please send your most recent CV to [e-mail]. For more information, contact us directly.

Visit firstcontactchefs.com for other career opportunities.

Additional Information:

This is a permanent position. Candidates must have a stable CV, excellent references, and experience with fresh produce. NVQ levels 1 & 2 or equivalent, and hygiene certificates are required. Applicants must be UK residents or have the right to work in the UK, with appropriate documentation.

Applications will only be responded to if they meet the criteria. If you do not hear within 72 hours, your application was unsuccessful. We are committed to fostering careers in hospitality and supporting talent development.