Demi Chef de Partie — Lead a Station at Daylesford

Daylesford Organic; Moreton-in-Marsh; On-site; GBP 31,000 - 35,000; Full time

Benefits offered by this job

Lunch allowance

Private medical

Pension scheme

Life assurance

Mental health support

Discounts on products

Volunteering days

Job summary

Daylesford Organic is seeking a Chef de Partie to join our kitchen team in Moreton-in-Marsh. You will work 45 hours across 5 days, including weekends, contributing to an award-winning dining experience with a focus on fresh, on-site prep and sustainable practices.

You will lead a section, support the Head Chef and Sous Chef, and uphold the highest standards of food safety, quality, and presentation. A passion for organic produce and strong culinary fundamentals are essential.

Qualifications

• Experience in a fast-paced, high-quality restaurant kitchen.
• Strong knowledge of ingredients, seasonality, provenance.
• Solid understanding of fundamental and classical cookery techniques.

Responsibilities

• Support the smooth day-to-day running of the kitchen; ensure sections are prepared and service-ready.
• Prepare and present dishes to the highest standards; deliver an exceptional guest experience.
• Lead and manage a section; deputise for the Chef de Partie when required.
• Maintain stock control, rotation and storage to minimise waste and maximise quality.
• Deliver dishes accurately and efficiently; maintain service standards and timings.
• Uphold food safety, cleanliness and kitchen hygiene at all times.
• Collaborate with Head Chef and Sous Chef; support broader kitchen operations.

Skills

Fast-paced kitchen

Seasonality

Classical cookery

Job description

Daylesford Organic is seeking a Chef de Partie to join our kitchen team in Moreton-in-Marsh. You will work 45 hours across 5 days, including weekends, contributing to an award-winning dining experience with a focus on fresh, on-site prep and sustainable practices.

You will lead a section, support the Head Chef and Sous Chef, and uphold the highest standards of food safety, quality, and presentation. A passion for organic produce and strong culinary fundamentals are essential.