Chef de Partie
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- Recognised Culinary / Hospitality qualification
- Minimum 2 years' proven experience as a Chef de Partie
- Experience within an upmarket restaurant and/or 4-star or 5-star hotel environment
- Strong knowledge of culinary techniques, kitchen operations and food safety regulations
- Experience mentoring and coaching junior kitchen employees
- Experience with stock management and stock control
- Strong planning and organisational skills
- Excellent leadership, communication and interpersonal skills
- Creative approach to food and presentation
- Ability to work independently and as part of a team
- Ability to work effectively under pressure
- Professional and well-groomed disposition
- Flexibility to work weekends, public holidays and evenings
- Proficiency in Microsoft Office
- Manage the day-to-day operation of a designated kitchen section
- Work closely with kitchen leadership on menu planning and execution
- Prepare and present dishes consistently to required standards
- Supervise, train and motivate junior kitchen employees
- Monitor food preparation, quality and presentation
- Maintain food safety, health, hygiene and cleanliness standards
- Assist with food inventory, ordering and stock control
- Minimise food waste and assist with cost control
- Contribute to seasonal menus, special events and à la carte offerings
- Maintain high standards of food quality, service and guest satisfaction
- Lead by example and contribute to a positive and efficient kitchen environment
If you are an experienced Chef de Partie with the required upmarket restaurant or hotel experience, we would like to hear from you.
Apply online through Hospitality Hire with your updated CV.
Only shortlisted candidates meeting the minimum requirements will be contacted.
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