Culinary Leader

This esteemed hotel seeks a highly skilled Chef de Partie to lead their kitchen team under the guidance of a seasoned Head Chef.

As a key member of the culinary team, you will oversee daily operations, ensure seamless service delivery, and maintain high standards of food quality.

1. Strategize and implement daily kitchen plans to meet service demands
2. Ensure adherence to rigorous health and hygiene protocols
3. Supervise and mentor junior chefs, fostering a culture of excellence and teamwork
4. Sensory inspect food to guarantee it meets recipes and standards
5. Take direction from the Sous Chef and delegate tasks effectively to team members, monitoring progress
6. Prepare and submit daily wine, dry storage, food requisitions, and kitchen transfers for approval
7. Maintain a spotless and organized kitchen section, optimizing food efficiency
8. Participate in food preparation, portioning meats, fish, vegetables, and desserts, managing costs effectively
9. Communicate closely with back-of-the-house staff to enhance food production
10. Conduct regular food line inspections to ensure quality

• NVQ Levels 2 & 3 are highly desirable
• Previous experience in AA Rosette establishments is advantageous
• A background in hotels or restaurants is essential
• Strong knowledge of cooking techniques and styles
• Understanding of food safety and hygiene, COSHH awareness
• Excellent verbal and written communication skills
• Basic computer literacy
• Right to work in the United Kingdom