Chef de Partie
Location: Ollerton
Salary: £28,932.80–£32,549.40 per annum
Contract: Permanent, Full-Time
Role
Join the kitchen team as Chef de Partie, taking responsibility for a designated section and playing an important role in delivering consistently high-quality food across the hotel.
Working closely with the Sous Chef and Senior Sous Chef, you'll prepare, cook and present dishes in line with menu specifications and hotel standards. This is a hands-on role suited to an experienced Chef de Partie or a Commis Chef ready to take the next step in their career.
You'll be responsible for ensuring your section is fully prepared for service, maintaining excellent standards of food hygiene and allergen management, and supporting effective stock and waste control. You'll also have the opportunity to guide junior members of the kitchen team while developing your own skills within a busy hotel environment.
Responsibilities
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Take responsibility for the smooth running of your designated kitchen section.
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Prepare, cook and present dishes to the required quality and presentation standards.
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Follow recipes, menu specifications and portion control guidelines accurately.
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Ensure your section is fully prepared and organised for all service periods.
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Complete mise en place efficiently and maintain section readiness throughout service.
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Work collaboratively with other kitchen sections to ensure smooth and efficient service.
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Maintain consistently high standards of food quality, flavour, presentation and portion control.
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Follow all food hygiene, Health & Safety and allergen management procedures.
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Maintain a clean, organised and safe working environment.
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Monitor stock levels within your section and report shortages promptly.
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Support food cost control through accurate ingredient usage and portion control.
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Minimise waste and follow correct storage and waste management procedures.
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Support and guide junior members of the kitchen team where required.
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Communicate effectively with the Sous Chef, Senior Sous Chef and wider kitchen brigade.
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Respond professionally to special requests and dietary requirements during service.
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Take pride in every dish leaving your section and contribute to an excellent guest experience.
Requirements
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Previous experience as a Chef de Partie or a Commis Chef ready to progress.
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Experience working within a hotel or high-volume hospitality environment.
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Strong practical cooking skills and confidence running a designated section.
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Good knowledge of food preparation and cooking techniques.
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Understanding of food safety, hygiene and allergen management.
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Awareness of food cost control, portion control and waste reduction.
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Good organisational skills and the ability to manage mise en place effectively.
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Ability to remain calm and organised during busy service periods.
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Strong communication and teamwork skills.
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Willingness to support and develop junior members of the kitchen team.
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Relevant culinary qualifications with up-to-date food safety and Health & Safety certification.
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A positive, professional and hardworking attitude.
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Genuine passion for food and pride in delivering consistently high standards.
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Willingness to learn, develop and take ownership of your section.
Rewards
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Permanent, full-time position.
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Salary of £28,932.80–£32,549.40 per annum.
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Opportunity to develop your culinary career within a busy hotel environment.
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Career development and progression opportunities.
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Training and development to support your continued growth.
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Opportunity to work across a varied hotel operation and different service styles.
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Support from experienced Sous Chefs and Senior Sous Chefs.
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Opportunity to develop leadership skills by supporting junior members of the kitchen team.
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Work within a professional and collaborative kitchen brigade.
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Benefits associated with working within the hotel group.
The Venue
This is a busy hotel operation in Ollerton with multiple food outlets and a strong focus on delivering consistent, high-quality food and service for guests.
As Chef de Partie, you'll be an important part of the kitchen brigade, working closely with the Sous Chef and Senior Sous Chef to ensure your section is fully prepared and able to deliver an efficient and successful service.
The role offers variety across different service styles, including buffet, à la carte and event dining, making it an excellent opportunity for a chef looking to broaden their experience within a professional hotel kitchen.
If you're an enthusiastic Chef de Partie, or a Commis Chef ready to take the next step, with strong practical skills and a genuine passion for delivering great food, we'd love to hear from you. Apply today to find out more.