Creative Chef de Partie — Fast-Paced Kitchen Mastery

Scotsman Hospitality; St Andrews; On-site; GBP 22,000 - 28,000; Full time

Benefits offered by this job

TRONC tips — keep 100% of tips

Wagestream – access to earned pay

30% off food & cinema tickets across 


Hotel and Apartment discounts

Perks Benefits Portal

Staff meals on duty

Flexible working opportunities

Scotsman Steps training programme

Head Office Development Days

Refer a Friend Scheme

Job summary

Scotsman Group in Scotland seeks a Chef de Partie to join our busy kitchen and support the Head Chef and Sous Chef in delivering high-quality dishes. You will thrive in a fast-paced environment and help develop menus with seasonal ingredients.

You will be responsible for constant attention to detail, hygiene, and teamwork, ensuring smooth service, stock control, and staff training while maintaining high standards across all dishes.

Qualifications

• Experience as Chef de Partie or similar in a fast-paced kitchen.
• Strong communication and teamwork to support service.
• Attention to detail to ensure consistent quality and presentation.
• Knowledge of food safety regulations and hygiene practices.

Responsibilities

• Prepare, cook and present dishes within your section to high standards.
• Collaborate with team to develop new dishes and menus using seasonal ingredients.
• Oversee your section, maintain cleanliness and comply with health and safety guidelines.
• Assist in stock control and minimise waste.
• Train, supervise and motivate junior chefs and kitchen assistants.
• Prepare dishes for service and liaise with Head Chef for smooth operations.

Skills

Creative cooking

Teamwork

Pressure handling

Education

Level 2 Food Hygiene Certificate

Job description

Scotsman Group in Scotland seeks a Chef de Partie to join our busy kitchen and support the Head Chef and Sous Chef in delivering high-quality dishes. You will thrive in a fast-paced environment and help develop menus with seasonal ingredients.

You will be responsible for constant attention to detail, hygiene, and teamwork, ensuring smooth service, stock control, and staff training while maintaining high standards across all dishes.