Chef de Partie - Hotel Kitchen, Part-Time & Growth Perks

Novotel Hotels; Liverpool; On-site; GBP 12,000 - 18,000; Part time

Benefits offered by this job

Discounted Accor rates

Breaks Voucher (UK)

Friends & Family Rates

28 days paid holidays pro rata

Eye Test Vouchers

Academy learning programs

Cycle to work

Vivup employee program

Discounted or free food

Workplace pension

Job summary

Novotel Liverpool Centre is seeking a talented Chef de Partie to join our culinary team on a part-time basis (20 hours). You will prepare, cook, and present dishes within your section to the highest standards, contributing to a busy hotel kitchen and delivering exceptional guest dining experiences.

Work closely with the Head Chef and Sous Chef on menu development and specials, mentor Commis Chefs and Kitchen Porters, and uphold food safety and HACCP standards while delivering consistent,

Qualifications

• Previous experience in a similar role within a hotel or high-volume kitchen.
• A genuine passion for food and hospitality.
• A team player with a can-do attitude and great attention to detail.
• Flexibility to work shifts, including weekends and holidays.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Prepare, cook, and present dishes within your section to the highest standards
• Work collaboratively with the kitchen team to ensure smooth daily operations
• Maintain cleanliness, food safety, and hygiene standards at all times
• Assist in training and mentoring Commis Chefs and Kitchen Porters
• Support the Head Chef and Sous Chef with menu development and specials

Skills

Hotel kitchen experience

Food and hospitality passion

Team player

Shift flexibility

HACCP knowledge

Job description

Novotel Liverpool Centre is seeking a talented Chef de Partie to join our culinary team on a part-time basis (20 hours). You will prepare, cook, and present dishes within your section to the highest standards, contributing to a busy hotel kitchen and delivering exceptional guest dining experiences.

Work closely with the Head Chef and Sous Chef on menu development and specials, mentor Commis Chefs and Kitchen Porters, and uphold food safety and HACCP standards while delivering consistent,