Breakfast Chef de Partie – Gastro PubWoodbridge, SuffolkSalary: £32,000 per year + tipsContract: Permanent, Full-Time (45 hours per week)Live-in: Available (£78 per week)
Overview
A well-established, food-led country pub in Suffolk, combining traditional charm with a modern dining offering. Known for fresh, seasonal British cuisine, it attracts a strong mix of locals and destination diners, supported by a small number of high-quality guest rooms and consistent year-round trade.
The Role
An opportunity has arisen for a Breakfast Chef de Partie to join a stable and supportive kitchen team. This role is structured around 3 straight shifts and 2 split shifts per week, with 2 evenings of dinner service required. You will take the lead on breakfast service while also supporting the wider kitchen operation. You will be responsible for delivering both cook-to-order breakfast dishes and buffet-style offerings, while maintaining high standards across prep and service throughout the day.
Key Responsibilities
- Run and manage your section during service.
- Prepare and deliver high-quality breakfast dishes (cook-to-order and buffet).
- Support lunch and dinner service, including evening shifts as required.
- Ensure food is prepared, cooked, and presented to a high standard.
- Maintain cleanliness and organisation within your section.
- Assist with stock control, rotation, and ordering.
- Work closely with the team to ensure smooth service delivery.
- Follow all food safety and health & safety procedures.
Key Requirements
- Previous experience as a Chef de Partie or strong Demi Chef de Partie.
- Experience in fresh food kitchens.
- Confident running a section independently.
- Comfortable leading breakfast service and early starts.
- Flexible to work a mix of straight and split shifts, including evenings.
- Good knowledge of food hygiene and kitchen practices.
- Reliable, organised, and team-focused.
What’s on Offer
- Salary of £32,000 per year (based on a 45-hour week).
- Tips on top.
- Live-in accommodation available (£78 per week).
- Structured rota with a balance of straight and split shifts.
- Stable team and supportive working environment.
- Opportunity to develop within a quality, food-led kitchen.
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