Position Overview
The Chef de Partie is responsible for running a specific section of the kitchen and preparing high-quality dishes in line with hotel standards. Working under the supervision of the Head Chef and Sous Chef, the role supports the delivery of consistent food quality across the hotels restaurant, bar, room service, and banqueting operations while maintaining high standards of hygiene, efficiency, and teamwork.
Key Responsibilities
Food Preparation & Kitchen Operations
Prepare and cook dishes within the assigned section to hotel standards
Ensure consistency in food quality, portioning, and presentation
Assist with preparation of ingredients before service and support efficient kitchen operations during busy periods.
Support banqueting and event catering where required
Teamwork & Section Support
Work closely with the Head Chef, Sous Chef, and kitchen team to ensure efficient service
Maintain an organised and well-prepared section at all times
Assist junior kitchen staff where required
Stock Control, Hygiene & Safety
Monitor ingredients within the section and report stock requirements
Ensure proper food storage, rotation, and waste control
Maintain high standards of kitchen cleanliness and food safety (HACCP/Cook Safe)
Follow all health, safety, and allergen regulations
Skills & Competencies
Strong basic culinary skills and knowledge of kitchen operations
Good organisation and ability to manage a section during service
Attention to detail in food preparation and presentation
Ability to work effectively in a fast-paced kitchen environment
Good teamwork and communication skills
NOTE: Applicants must have full right to work in the UK to be considered for the role.
TPBN1_UKCT
- Location:
- United Kingdom
- Job Type:
-
FullTime