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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