Full Time CDP (Chef de Partie)
Stirrups is currently looking to recruit a Full Time CDP (Chef de Partie) to join our dynamic Kitchen Brigade led by Head Chef Lampa Mortimer. As we expand our kitchen team, we aim to strengthen our restaurant and banqueting food & beverage offering.
With a 70‑cover restaurant, a large garden, Winter Private Dining Pods and Summer Cabanas, our restaurant is popular and works alongside our banqueting offering, including weddings. As a family‑owned and run hotel, we welcome new menu ideas and can implement them quickly. If you enjoy innovation, we can grow together.
Job Description
- Consistently prepare and plate quality food throughout service.
- Generate new seasonal menu ideas and key‑date specials.
- Assist in preparation and presentation of all meals at required times and standards.
- Report and, where possible, take action on customer complaints or compliments.
- Record daily costings of menu items where required.
- Ensure statutory regulations, including Food Safety and COSHH, are adhered to in the absence of management.
- Collaborate with Sous and Head Chef to design function and restaurant menus and specials.
- Prepare and assist with function business as required.
- Maintain strong relationships with local suppliers to ensure product quality.
- Ensure compliance with all cleaning schedules required for the kitchen.
- Assist with training and development of kitchen staff.
- Manage stock ordering and rotation.
- Ensure safety and hygiene standards are met and always maintained.
- Assist with orders, checking and storing deliveries, and help determine rotas as directed by the Head Chef.
Attributes
- Good understanding of written and spoken English.
- Excellent communication skills and a team player.
- Proven track record of creating quality and innovative food.
- Ideally worked as a chef in a busy hotel dealing with restaurant and functions.
- Passion for food.
- High level of attention to detail.
- Positive, approachable and calm manner.
- Enthusiasm to develop your own skills and knowledge and those around you.
- Ability to work without close supervision.
Qualifications
- NVQ of Cookery – Level 2 (ideal).
- Food Hygiene Level 2 or above.
Hours of Work
- Early – 6.45 am – 3.00 pm.
- 12 pm – 9 pm (normally 11.00 pm unless a function extends to 1.30 am).
- 2 pm – 10 pm.
The role requires working weekends, bank holidays, Christmas Day, Boxing Day, New Year’s Eve and New Year’s Day.
£31,500 per annum based on experience plus share of tips (40 hour per week contract) and uniform plus all overtime paid at full hourly rate. 30% discount for all staff across the entire hotel’s offering. 20 days paid holiday + 8 bank holidays.
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