Demi Chef de Partie – Fine Dining Rosette Kitchen

Alexander House Hotel & Utopia Spa; East Grinstead; On-site; GBP 24,000 - 29,000; Full time

Benefits offered by this job

Discounted hotel accommodation for you

Discounted hair treatments at UtopiaSp

Discount off all food & beverage atAll

Discount on treatments at Utopia Spas

Discount on retail products at Utopia

Birthday off paid; anniversary rewards

Job summary

Alexander House Hotel & Utopia Spa in East Grinstead is seeking a Demi Chef de Partie to join our award-winning kitchen team. You will cook across rosette-driven menus for restaurant, brasserie, and banqueting, ensuring consistency and high standards.

The role requires rosette-standard plating, the ability to work across multiple menus, and flexibility to work 5 shifts per week (40 hours) with overtime. Local relocation and teamwork with Chef de Partie and Head Chef are essential.

Qualifications

• Proven ability to produce plated dishes to a rosette standard.
• Ability to manage multi-menu requirements across rosette kitchens.
• Live locally or be able to relocate to the area with own transport.

Responsibilities

• Producing food for all service periods in the Restaurant, Brasserie, Fine dining, Bar food, Room Service and Afternoon tea.
• Preparation, production and service of food to the required standard in a timely and efficient manner.
• Receive and store all relevant food and non-food items.
• Assist Chef de Partie with daily menu planning and section coverage.
• Assist with preparation, cooking and service of menu items for restaurant and banqueting menus.
• Deputise for the Chef de Partie in their absence and supervise the section as needed.
• Maintain effective teamwork and communication across departments.
• Carry out daily kitchen cleaning and follow HACCP and hygiene policies.

Skills

Rosette standard

Job description

Alexander House Hotel & Utopia Spa in East Grinstead is seeking a Demi Chef de Partie to join our award-winning kitchen team. You will cook across rosette-driven menus for restaurant, brasserie, and banqueting, ensuring consistency and high standards.

The role requires rosette-standard plating, the ability to work across multiple menus, and flexibility to work 5 shifts per week (40 hours) with overtime. Local relocation and teamwork with Chef de Partie and Head Chef are essential.