Chef de Partie (variouse locations nationally)

Chef de Partie (variouse locations nationally)

About the job Chef de Partie (variouse locations nationally)

Requirements

A recognised Culinary Certificate or Diploma.

Minimum of 3 years experience as a Chef de Partie in a luxury hotel or fine dining restaurant

Strong technical skills relevant to your station, and a passion for precision, quality and consistency.

Excellent communication skills, the ability to lead a small team, mentor junior cooks, and maintain professionalism at all times.

Comfortable dealing with high-profile/demanding clientele and motivated to work in a top-tier environment.

Punctual, disciplined, flexible (including evenings, weekends, high seasons), with own reliable transport.

A commitment to upholding the brands premium standards, ability to cope under pressure while maintaining composure and creativity.

Key responsibilities

Take full ownership of your station: preparing mise-en-place, supervising junior cooks, cooking and plating dishes according to the menu specifications.

Ensure the highest quality, portioning, presentation and consistency of dishes leaving your station.

Monitor and control stock levels, ingredient ordering (in consultation with Sous/Head Chef), storage, FIFO and waste reduction.

Maintain the highest standards of kitchen hygiene, health & safety, food safety (HACCP) and equipment maintenance.

Assist in menu development or dish refinement when requested, offering input on presentation, technique or costs.

Work collaboratively across sections to ensure smooth service, handle busy periods calmly and support the kitchen team culture of excellence.

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