Job Description – Chef De Partie

Job title: Chef De Partie

Reports to: Head Chef

Location: Cotswolds

Salary: 28,000 -30,000 (plus tips, dependent on experience)

Job Type: Full Time/Permanent

Our client is an exclusive private development, spread across 850 acres of woodland, meadows & lakes in the Cotswold water park. Established for over 15 years, the client builds unique, luxury lakefront and woodland second homes. The estate also includes the Award-winning spa, and numerous clubhouse buildings.

The client is seeking a skilled and dedicated Chef de Partie to join their dynamic kitchen team. In this role, you will be responsible for running a specific section of the kitchen, ensuring that dishes are prepared to the highest standards. This is an excellent opportunity for a passionate and ambitious chef looking to grow their culinary career in a vibrant, lakeside setting.

Section Management:

Take full responsibility for the day-to-day management of your designated section (e.g., grill, sauté, pastry).
Ensure that all dishes leaving your section are prepared and presented to the highest standards, in line with the restaurant’s quality and consistency guidelines.
Maintain an organised, clean, and efficient workspace, ensuring that all food safety and hygiene standards are met.

Food Preparation and Cooking:

Prepare, cook, and present dishes within your section according to the restaurant's recipes and specifications.
Assist in the creation of new dishes and menu items under the guidance of the Head Chef and Sous Chef.
Work efficiently to meet service timelines, ensuring that dishes are delivered to customers promptly.

Collaboration and Communication:

Work closely with other members of the kitchen team to ensure smooth and efficient kitchen operations.
Communicate effectively with the Sous Chef and Head Chef about any issues, concerns, or feedback related to your section.
Collaborate with the front-of-house team to ensure a seamless dining experience for guests.

Stock and Inventory Management:

Assist in ordering and managing stock for your section, ensuring that supplies are used efficiently and waste is minimized.
Conduct regular checks of ingredients and supplies, notifying the Sous Chef of any shortages or quality issues.
Ensure proper storage and labelling of all ingredients and prepared foods.

Training and Development:

Mentor and support junior kitchen staff, providing guidance and training to help them improve their skills.
Stay updated on new cooking techniques, trends, and equipment, bringing innovative ideas to the kitchen.
Participate in regular kitchen meetings and training sessions as required.

Health and Safety:

Adhere to all food safety, hygiene, and health and safety regulations, ensuring compliance in your section.
Conduct regular cleaning and maintenance of equipment used in your section to ensure it is in good working condition.
Ensure that all allergen and dietary requirements are strictly followed when preparing dishes.

Qualifications:

Proven experience as a Chef de Partie or in a similar role within a professional kitchen.
Strong culinary skills with proficiency in one or more specific kitchen sections.
Understanding of various cooking methods, ingredients, equipment, and procedures.
Knowledge of food safety and hygiene regulations.
Ability to work efficiently in a fast-paced environment, managing multiple tasks simultaneously.
A culinary degree or equivalent certification is preferred but not required.

Perks:

Competitive salary with potential for performance-based bonuses.

AXA Health Insurance

Opportunity for professional development and career growth.
Staff discounts on food/Spa
A supportive and dynamic work environment in a stunning location.