Gourmet Chef de Partie — Luxury Hotel Kitchen

Parker's Tavern; Cambridge; On-site; GBP 24,000 - 32,000; Full time

Benefits offered by this job

Competitive salary

Free meals on duty

Team Member Parties

Room and F&B discounts across the Mar

Refer a friend – up to £400 referral

Job summary

Parker's Tavern at University Arms Cambridge is seeking a Chef de Partie to join our kitchen team. You will take responsibility for a designated section, ensuring high standards of food preparation, presentation and hygiene, working with the Sous and Head Chef to deliver outstanding dining experiences.

We value hands-on professionals with experience in Four or Five-Star settings, strong cooking knowledge, and a flexible schedule including weekends and bank holidays.

Qualifications

• Experience as a Chef De Partie in a Four or Five-Star or high-end restaurant.
• Strong knowledge of cooking methods, kitchen equipment and hygiene practices.
• Competent level of English spoken and written.
• Available to work a varied schedule including early & late shifts, weekends, and bank holidays.

Responsibilities

• Take ownership of a designated kitchen section (e.g., larder, grill, garnish, pastry).
• Prepare, cook, and present dishes to the highest standards.
• Maintain food quality, consistency, and portion control in line with brand standards.
• Support menu development and contribute creative ideas.
• Ensure compliance with food safety, HACCP, and hygiene regulations.
• Assist with stock control, ordering, and minimising waste.
• Train and mentor Commis Chefs within your section.
• Work collaboratively with the wider kitchen team to deliver smooth service.

Skills

Chef de Partie experience

English fluency

High-end kitchen practice

Job description

Parker's Tavern at University Arms Cambridge is seeking a Chef de Partie to join our kitchen team. You will take responsibility for a designated section, ensuring high standards of food preparation, presentation and hygiene, working with the Sous and Head Chef to deliver outstanding dining experiences.

We value hands-on professionals with experience in Four or Five-Star settings, strong cooking knowledge, and a flexible schedule including weekends and bank holidays.