Chef de Partie – Fine Dining in Award-Winning Kitchen

Chefs Recruitment (UK); Keswick; On-site; GBP 29,000 - 35,000; Full time

Benefits offered by this job

Staff meals provided

Uniform provided

Employee benefits

Staff discounts

Job summary

Chefs Recruitment (UK) is helping a prestigious Keswick hotel recruit a Chef de Partie for its 2 Rosette restaurant. In a demanding fine-dining environment, you will join a dedicated kitchen brigade and contribute to exceptional seasonal menus.

You will bring experience in a Rosette/michelin-level kitchen, strong cooking skills, and a passion for high-quality, seasonal produce. The role is full-time, 45 hours per week, with a competitive salary and staff benefits.

Qualifications

• Previous experience as a Chef de Partie or strong Demi Chef de Partie within a fine dining or Rosette/Michelin-level kitchen.
• Strong knowledge of modern cooking techniques and presentation.
• A genuine passion for fresh, seasonal produce.
• Excellent organisational skills and attention to detail.
• Ability to perform under pressure in a fast-paced environment.

Responsibilities

• Take responsibility for a designated section of the kitchen (e.g., larder, sauce, pastry, or grill)
• Prepare, cook, and present dishes to the highest standards in line with Rosette expectations
• Maintain consistency, quality, and portion control at all times
• Support the Sous Chef and Head Chef with menu development and tastings
• Ensure food hygiene, health & safety, and cleanliness standards are maintained
• Assist in training and mentoring Commis Chefs and junior team members
• Monitor stock levels and assist with ordering and stock rotation

Skills

Fine dining

Rosette/Michelin-level kitchen

Modern cooking techniques

Food hygiene Level 2

Attention to detail

Education

Level 2 Food Hygiene certificate (or equivalent)

Job description

Chefs Recruitment (UK) is helping a prestigious Keswick hotel recruit a Chef de Partie for its 2 Rosette restaurant. In a demanding fine-dining environment, you will join a dedicated kitchen brigade and contribute to exceptional seasonal menus.

You will bring experience in a Rosette/michelin-level kitchen, strong cooking skills, and a passion for high-quality, seasonal produce. The role is full-time, 45 hours per week, with a competitive salary and staff benefits.