Chef de Partie

TN United Kingdom; East Hertfordshire; On-site; GBP 25,000 - 30,000; Full time

Job summary

Join a vibrant team at Tewinbury Farm as a Chef de Partie, where you'll prepare and cook dishes across various outlets. This role offers real opportunities for progression in a bustling kitchen environment, with additional benefits including staff discounts and meals on duty.

Benefits

Participation in tronc system

Holiday accrual based on service length

Healthcare cashback plans

Confidential support hotline

Staff discounts (50% in onsite restaurants)

Meals on duty

Provided uniform

Regular team events

Qualifications

• Experience in a busy kitchen environment.
• Ability to prepare and cook dishes to specifications.
• Strong attention to detail in plate presentation.

Responsibilities

• Prepare ingredients and cook dishes according to recipes.
• Delegate tasks to junior kitchen staff.
• Maintain cleanliness and adhere to food safety standards.

Skills

Cooking

Ingredient Preparation

Plate Presentation

Supervision

Quality Control

Job description

Job Opportunity: Chef de Partie at Tewinbury Farm

Join our vibrant team at Tewinbury Farm, where our food offerings are a cornerstone of the experience. Our main outlets include the Granary Kitchen, Cowshed Restaurant, and Stables Bar, each featuring seasonally changing menus that are uniquely crafted to provide distinct dining experiences.

We also offer beautiful event spaces for weddings and private or corporate events, complemented by menus tailored to each occasion. Our state-of-the-art cookery school and kitchen garden provide seasonal produce that features prominently in our dishes.

"If you are an ambitious chef, Tewinbury Farm is an outstanding place to start or advance your culinary career. Our kitchens are bustling with activity and offer real opportunities for progression within restaurant, pastry, or bakery teams, working alongside expert chefs."

We are currently seeking a Chef de Partie to join our busy kitchen team, working across all outlets within the hotel.

1. Ingredient Preparation: Prepare ingredients according to recipes, ensuring proper portioning and quality control.
2. Cooking: Cook dishes to the correct doneness and specifications, following established recipes.
3. Plate Presentation: Ensure dishes are plated with attention to detail and aesthetic appeal.
4. Supervision: Delegate tasks to junior kitchen staff, such as commis chefs, within your station.
5. Cleanliness and Sanitation: Maintain a clean station, adhering to food safety standards.
6. Inventory Control: Monitor ingredient levels and communicate needs to the sous chef to maintain stock.
7. Quality Control: Inspect dishes before serving to ensure consistency and quality.
8. Menu Development: Assist the head chef in creating or modifying menu items.
9. Communication: Coordinate with other chefs de partie to ensure smooth kitchen operations and timely service.

Additional benefits include participation in the tronc system, holiday accrual based on service length, healthcare cashback plans, confidential support hotline, staff discounts (50% in onsite restaurants for you and up to 3 guests), meals on duty, provided uniform, and regular team events to foster a fun and collaborative environment.

Please note that due to our rural location, candidates should have their own transport.