Chef de Partie

Job Description – Chef de Partie

Department: Kitchen
Reports to: Head Chef / Sous Chef
Working Pattern: 5 days per week, including alternate weekends
Service: Evening restaurant service, approximately 20–40 covers per night

About the Role

We are looking for a passionate, reliable and organised Chef de Partie to join our hotel kitchen team. This is an excellent opportunity for a motivated chef who takes pride in producing high-quality dishes, maintaining excellent kitchen standards and delivering a memorable dining experience for our hotel guests.

Our restaurant serves approximately 20–40 covers per evening, allowing the team to focus on quality, consistency and attention to detail. The successful candidate will take responsibility for their designated section, ensuring smooth service and supporting the wider kitchen team.

Key Responsibilities

• Take responsibility for the day-to-day running of your designated kitchen section.
• Prepare, cook and present dishes to a consistently high standard in line with the hotel's menus and standards.
• Complete preparation and mise en place ahead of service.
• Maintain excellent standards of food hygiene, health and safety, and cleanliness in accordance with current food safety legislation.
• Ensure all food is stored, labelled and rotated correctly, following stock rotation procedures.
• Monitor stock levels, minimise waste and assist with ordering where required.
• Work closely with the Head Chef, Sous Chef and other kitchen team members to ensure efficient service.
• Maintain consistency in portion sizes, presentation and food quality.
• Assist with menu development, specials and seasonal menu changes.
• Support and train junior kitchen team members where appropriate.
• Ensure all kitchen equipment and work areas are kept clean, safe and organised.
• Contribute to a positive, professional and supportive kitchen environment.

Skills and Experience

Essential:

• Previous experience working as a Chef de Partie or in a similar professional kitchen role.
• A genuine passion for cooking and delivering quality food.
• Good organisational skills and the ability to work efficiently during service.
• A strong understanding of food hygiene, allergens and safe food handling.
• The ability to work independently while contributing effectively to a team.
• A positive attitude, reliability and good attention to detail.

Desirable:

• Experience in a hotel or restaurant kitchen.
• Relevant professional catering qualifications.
• Experience with seasonal menus and fresh ingredients.
• Knowledge of stock control, food costing and waste reduction.

Working Hours and Benefits

• Five working days per week.
• Alternate weekends off to support a healthy work-life balance.
• Evening restaurant service, typically catering for 20–40 covers per night.
• A professional kitchen environment with an emphasis on quality rather than high-volume service.
• Opportunities to develop culinary skills and contribute ideas to the menu.
• Competitive salary, dependent on experience.
• Additional benefits to be discussed at interview.

The Ideal Candidate

The ideal candidate will be a dependable and enthusiastic chef who takes pride in their work, enjoys working with fresh ingredients and understands the importance of consistency and teamwork. They will be confident managing their own section, maintaining high standards and helping deliver an excellent dining experience for every guest.

If you are passionate about food, take pride in your craft and are looking to join a friendly, professional hotel kitchen team, we would love to hear from you. Please submit your CV and a brief introduction outlining your relevant experience.

Job Type: Part-time

Pay: £15.00 per hour

Work Location: In person