Chef de Partie

Location: Cornwall
Salary: £32,000 per annum + Tronc
Contract: Permanent, Full-Time (40 hours per week)
Live-In: Available for £300 per month

Role

Join the kitchen brigade of an established Two Rosette hotel in Cornwall, which has held its Two Rosette status since 1996. This is an excellent opportunity for an experienced Chef de Partie to join a quality-driven kitchen and work with fresh produce in a modern, fine-dining environment.

The role offers genuine progression, with the opportunity to develop into a Junior Sous Chef within 6–8 months, depending on performance and capability. You'll also have the opportunity to contribute your own dishes and ideas to the menu while working within the hotel's culinary style.

Responsibilities

• Run your section efficiently during preparation and service.

• Prepare and present fresh, high-quality dishes to Two Rosette standards.

• Work with the Head Chef and Sous Chef to maintain consistency and quality.

• Contribute ideas for dishes and seasonal menus where appropriate.

• Maintain excellent food hygiene, cleanliness and kitchen organisation.

• Support the wider kitchen team during busy services.

• Develop your skills with a view to progressing into a Junior Sous Chef position.

Requirements

• Previous experience within a 2 or 3 Rosette restaurant or an establishment of a similar standard.

• Strong background in fresh food, fine dining or modern cuisine.

• Experience within independent or quality-driven restaurants rather than chain environments.

• Ambition to progress into a junior leadership position.

• Strong communication, teamwork and leadership qualities.

• Confident, reliable and willing to take responsibility.

• A positive attitude and ability to fit into a close-knit kitchen team.

Rewards

• £32,000 per annum.

• Monthly tronc of approximately £100–£300, averaging around £2,500 per year.

• Permanent 40-hour contract.

• Live-in accommodation available for £300 per month, including breakfast, dinner, council tax, electricity and Wi-Fi.

• Opportunity to progress to Junior Sous Chef within approximately 6–8 months.

• Opportunity to put your own dishes on the menu and work creatively with fresh produce.

• Work within an established Two Rosette kitchen.

• Supportive and experienced kitchen brigade.

• Beautiful location in Cornwall.

Working Pattern

The majority of shifts are split shifts, typically 9:00am–3:00pm and 5:30pm until finish.

During the summer, the role operates under a break clause, with additional hours managed through time off in lieu. Staff are required to clock in and out to accurately record hours.

Typical finishing times are around 10:00pm–10:30pm during summer, with earlier finishes during the winter months.

If you're an experienced Chef de Partie looking for a quality kitchen where you can develop your skills, contribute creatively and progress towards a Junior Sous Chef position, we'd love to hear from you.

We welcome applications from all backgrounds, including members of the Armed Forces community.