Chef de Partie - Fresh, Seasonal Kitchen, Live-In

Chefs Bay Hospitality

Southmoor

On-site

GBP 27,000 - 33,000

Full time

7 days ago
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Benefits offered by this job

28 days holiday pro rata
Pension scheme
Life assurance
Complimentary meals on duty
Free on-site parking
Access to fitness/pool facilities
Hospitality Rewards discounts
Guest event tickets
Employee Assistance Programme
Institute of Hospitality membership on
Probationary membership

Job summary

Chefs Bay Hospitality invites a dedicated Chef de Partie to join a vibrant, fresh-food-led kitchen within a prestigious private venue in Henley-on-Thames. You will work across sections, following recipes to deliver high culinary standards and gain exposure to menu development.

This permanent, full-time position offers 40 hours per week with shifts including mornings, evenings, weekends, and bank holidays, plus live-in accommodation where applicable.

Qualifications

  • Proven experience working as a Chef de Partie in a busy kitchen.
  • Food Safety Level 2 and Food Allergen Certificate (training provided if required).
  • Strong organizational skills and the ability to perform well under pressure.
  • Effective written and verbal communication skills.

Responsibilities

  • Prepare and present high-quality dishes in a sanitary and timely manner, strictly following recipes and presentation guidelines.
  • Work across various kitchen sections to support food delivery and continuously develop your skills.
  • Assist senior chefs with menu planning and culinary dish development.
  • Ensure proper stock rotation and appropriate food storage practices.

Skills

Organisational skills
Communication skills
Team player
Ability to work under pressure

Education

Food Safety Level 2
Food Allergen Certificate

Job description

Chefs Bay Hospitality invites a dedicated Chef de Partie to join a vibrant, fresh-food-led kitchen within a prestigious private venue in Henley-on-Thames. You will work across sections, following recipes to deliver high culinary standards and gain exposure to menu development.

This permanent, full-time position offers 40 hours per week with shifts including mornings, evenings, weekends, and bank holidays, plus live-in accommodation where applicable.

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