Chef de Partie

As a senior Chef de Partie, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any chef or commis working with you, helping the operations manager develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.

Qualifications

• Great cooking skills and a deep understanding of ingredients, flavors, and techniques.
• Ability to remain calm under pressure, delegate tasks effectively, and maintain strong organisational skills.
• Commitment to a clean and hygienic kitchen, adherence to food safety regulations, and proper use of equipment and cleaning products.
• Understanding of profit‑margin management to run the kitchen efficiently and profitably.
• Passion for delivering an exceptional guest experience and living by the brand’s standards.

Benefits

• Industry leading training and leadership development opportunities.
• Hotel discounts across the portfolio – staff rates and up to 50% off food, beverage, and spa.
• Access to “Stream” – up to 40% of earned pay and automatic savings to support financial wellbeing.
• 24/7 access to an employee assistance programme.
• Career and lifestyle breaks – time off for key life events.
• Uncapped incentives to reward your contributions.
• Flexible working opportunities.
• Minimum of 28 days holiday.
• Staff meals on duty.
• Access to hotel gym facilities.
• Free staff parking.

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