Seasonal Kitchen Chef de Partie — Create Bespoke Dining

All Jobs Pro Ltd; Chichester; Hybrid; GBP 22,000 - 29,000; Full time

Benefits offered by this job

Free event tickets

Free gym membership

Health cash plan

Group Performance Share Scheme

Company bonus scheme

Job summary

Hound Lodge at the Goodwood Estate is seeking a Chef de Partie to join our talented kitchen team. You will help prepare seasonal menus and deliver exceptional dining experiences for our guests, working closely with the Hound Lodge Private Chef.

You thrive in a fast-paced environment, maintain high standards of food hygiene, support stock management, and contribute ideas to menu development while collaborating with the wider culinary and hospitality teams.

Qualifications

• Previous experience in a professional kitchen environment
• Genuine passion for food and hospitality
• Good knowledge of food preparation and kitchen operations
• Understanding of food safety and hygiene practices
• Willingness to learn and develop culinary skills
• Relevant food hygiene qualifications are desirable

Responsibilities

• Supporting the preparation and delivery of seasonal menus
• Assisting with the service of breakfast, lunch, dinner and special events
• Preparing and presenting dishes to a high standard
• Maintaining excellent food hygiene, health and safety standards
• Assisting with stock rotation, storage and reducing food waste
• Supporting menu development and contributing creative ideas
• Working collaboratively with the wider culinary and hospitality teams
• Helping to deliver memorable guest experiences through exceptional food

Skills

Kitchen experience

Food preparation

Food safety

Willingness to learn

Hygiene practices

Education

Food hygiene qualification (desirable)

Job description

Hound Lodge at the Goodwood Estate is seeking a Chef de Partie to join our talented kitchen team. You will help prepare seasonal menus and deliver exceptional dining experiences for our guests, working closely with the Hound Lodge Private Chef.

You thrive in a fast-paced environment, maintain high standards of food hygiene, support stock management, and contribute ideas to menu development while collaborating with the wider culinary and hospitality teams.