Chef de Partie: Lead Kitchen Team & Craft Dishes

Aimbridge EMEA; Bristol; On-site; GBP 23,000 - 29,000; Full time

Benefits offered by this job

Hotel discounts

Staff meals on duty

Live-in accommodation

Staff parking

Career and lifestyle breaks

Uncapped incentives

Training and leadership development

Employee assistance program

Job summary

Aimbridge Hospitality EMEA is seeking a Chef de Partie to join our kitchen team at Mercure Bristol North The Grange in Bristol. You will prepare, cook and present dishes within your specialty and mentor junior teammates to uphold high standards of quality and consistency.

You will also support the sous and head chefs in menu development, enforce food safety and hygiene regulations, and monitor portion sizes and waste to protect margins, while delivering an exceptional guest experience in line

Qualifications

• Strong cooking skills across a range of dishes and techniques.
• Ability to lead and train demi-chef de parties and commis.
• Solid understanding of food hygiene, health & safety regulations.
• Understanding of cost control, portioning and waste management.

Responsibilities

• Prepare, cook and present dishes within your specialty.
• Mentor and train junior kitchen staff (demi‑chef de parties and commis).
• Assist Sous Chef and Head Chef with menu development and new dish ideas.
• Maintain high standards of hygiene and safety across the kitchen and service areas.
• Monitor portions and waste to protect profit margins and ensure efficiency.

Skills

Cooking skills

Team leadership

Food safety

Menu development

Budget awareness

Job description

Aimbridge Hospitality EMEA is seeking a Chef de Partie to join our kitchen team at Mercure Bristol North The Grange in Bristol. You will prepare, cook and present dishes within your specialty and mentor junior teammates to uphold high standards of quality and consistency.

You will also support the sous and head chefs in menu development, enforce food safety and hygiene regulations, and monitor portion sizes and waste to protect margins, while delivering an exceptional guest experience in line