Chef de Partie / Pastry Chef de Partie | Accommodation | Luxury Hotel

Ginger Hospitality; Leicester; On-site; GBP 30,000 - 40,000; Full time

Benefits offered by this job

Accommodation available

Monthly gratuities

Staff discounts across rooms and F&B

28 days annual leave

Birthday day off

Training and development

Job summary

Ginger Hospitality in Leicester is seeking a Chef de Partie to join a luxury hotel kitchen. You will take ownership of a section, work with seasonal ingredients and contribute to daily specials.

The role offers accommodation, a 40-hour week across 5 days out of 7, monthly gratuities, staff discounts across rooms, F&B and health and beauty, plus 28 days annual leave and a birthday day off after 6 months’ service.

Qualifications

• Previous experience as Chef de Partie in a fresh-food kitchen.
• Ability to run a designated kitchen section during service.
• Strong knowledge of food hygiene and stock rotation.
• Capable of training junior chefs.

Responsibilities

• Prepare high-quality dishes to specification.
• Maintain your section during prep and service.
• Suggest daily specials using seasonal ingredients.
• Contribute ideas to menus across outlets.
• Liaise with Sous Chefs to ensure service levels.
• Monitor deliveries and stock rotation.
• Ensure hygiene and safety standards.

Skills

Kitchen leadership

Section management

Food safety & hygiene

Seasonal menu development

Team communication

Job description

Chef de Partie | Accommodation | Luxury Hotel

£35,000 Package + Benefits

Leicester

Benefits:

• 40 hours per week
• 5 days out of 7
• Monthly gratuities paid to all staff
• Accommodation available
• Staff discounts across rooms, food and beverage and health and beauty
• 28 days annual leave, increasing with length of service
• Birthday day off after 6 months’ service
• Opportunity to work within a quality hotel kitchen environment
• Training and development within a supportive brigade

This is a fantastic opportunity for a Chef de Partie to join a quality hotel kitchen in the Leicester area, supporting the delivery of consistently high standards across a varied food operation. This role would suit a chef who enjoys taking ownership of a section, working with seasonal ingredients and contributing ideas to menus and daily specials.

As Chef de Partie, you will be responsible for preparing food to a high standard in line with menu specifications, supporting service across the hotel’s food outlets and helping maintain smooth communication between the kitchen and senior chefs. You will also support junior team members within your section, including Demi Chef de Partie, Commis Chefs and trainees.

The role offers a 40 hour working week across 5 days out of 7, with accommodation available if required. Due to some accommodation being located off site, applicants will need some form of transport and must be able to drive. Please note that this role does not provide Sponsorship, to apply you will need a full British Passport or the right to work in the UK.

Chef de Partie Ideal Profile:

• Previous experience as a Chef de Partie or strong Demi Chef de Partie in a fresh food kitchen
• Confident running and organising a designated kitchen section
• Passionate about preparing food to a consistently high standard
• Able to contribute ideas for daily specials and seasonal menu development
• Good understanding of food hygiene, stock rotation and kitchen organisation
• Confident supporting and developing junior chefs within the section
• Able to communicate well with Sous Chefs, Junior Sous Chefs and the wider kitchen team
• Organised, reliable and calm during busy service periods
• Able to drive due to accommodation arrangements and location

Chef de Partie Responsibilities:

• Prepare food to a consistently high quality in line with menu specifications
• Run and maintain your section efficiently during preparation and service
• Suggest daily specials using seasonal ingredients
• Contribute ideas to menus across the hotel’s food outlets
• Support the training and development of Demi Chef de Partie, Commis Chefs and trainees
• Liaise with Sous Chefs and senior chefs to ensure exceptional service levels are delivered
• Accept and check deliveries from agreed suppliers to ensure quality and specification standards are met
• Monitor stock levels, support ordering procedures and maintain effective stock rotation
• Help control costs, reduce waste and work within agreed departmental budgets
• Maintain excellent hygiene, cleanliness and food safety standards across your section
• Ensure kitchen equipment is kept clean and report any faults to senior chefs
• Support a positive, professional and well organised kitchen culture