Chef de Partie - A Great career Future

First Contact Chefs; Wealden; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading hotel in Wealden, UK is seeking a passionate Chef de Partie to join their kitchen brigade. You will work closely with the Head Chef to create exquisite dishes and lead a team while maintaining high culinary standards. Candidates should have NVQ Levels 2 & 3 and experience in advanced culinary settings. This role offers numerous benefits, including complimentary stays and development opportunities.

Benefits

Complimentary nights with breakfast

Team awards and incentive schemes

Training & development opportunities

Complimentary meals on duty

Qualifications

• Experience in a Michelin star or AA Rosette establishment.
• Understanding of food hygiene and safety standards.
• Proficient in English (verbal and written).

Responsibilities

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

Skills

Cooking techniques

Team leadership

Food safety knowledge

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 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 to maintain 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 utilize surpluses to control costs.
9. Coordinate with back-of-the-house personnel to ensure efficient food production.
10. Conduct daily food line inspections to ensure quality is maintained.

Requirements:

• 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 standards.
• COSHH knowledge.
• Proficient in English (verbal and written).
• Computer literacy.
• Legal right to work in the UK.

Benefits:

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

Application Process:

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

This is a permanent position. Applicants must have a stable CV, excellent references, and experience with fresh produce. NVQ Level 1 & 2, hygiene certification, and legal eligibility to work in the UK are required.

Applicants must be UK residents or have the right to work in the UK, with at least 2 years remaining on their visa if applicable.

We appreciate your interest, but only shortlisted candidates will be contacted within 72 hours. Unsuccessful applications will not be responded to.

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