Chef De Partie

Focus Hotels Management Limited; Hinckley; On-site; GBP 20,000 - 25,000; Full time

Job summary

A premier hotel management company in Hinckley is looking for a Commis Chef to support the Head Chef in the daily kitchen operations. The candidate will ensure high standards of food preparation, assist in training team members, and maintain cleanliness in compliance with safety regulations. Previous kitchen experience in a hotel setting is essential, along with strong organizational skills and the ability to thrive in a fast-paced environment. Competitive salary and various benefits are offered.

Benefits

Competitive salary

Training and development

28 days holiday including Bank Holidays

Pension plan

Discounted hotel room rates

Meals on duty

Qualifications

• Previous experience in a hotel kitchen as a Commis Chef or Chef De Partie is required.
• Ability to follow kitchen standards and maintain cleanliness.

Responsibilities

• Support the Head Chef in kitchen operations and food presentation.
• Maintain cleanliness and food safety standards.
• Contribute to menu development and adhere to budgetary controls.

Skills

Organizational skills

Decision-making in fast-paced environments

Teamwork

Good communication

Job description

Who are we

Sketchley Grange Hotel & Spa is a stunning establishment, nestled in a serene setting with 102 well‑appointed rooms, making it a perfect destination for travellers seeking comfort and relaxation. We pride ourselves on delivering exceptional service and creating memorable experiences for our guests.

Role Responsibilities

You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen. You will ensure that the preparation and presentation of the food is of a high standard and complies with the food safety regulations. You will assist in the training of others. You will support the achievement of budgeted food gross profit and run your section to the highest possible standards.

• To ensure all food is prepared, presented and served to a high standard and in keeping with specifications.


• To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation.


• To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated. To follow the specs set out by the Head Chef to ensure consistency in what you do every day.


• To support the Head Chef in implementing and developing all new menus.


• To ensure that you are correctly dressed and adhere to high personal hygiene standards.


• To comply with all regulations as stated in the normal operating procedures.


• Ensure all maintenance issues are reported immediately following the correct procedure.


• To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.

Key Requirements

• Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.


• To be able to follow standards and have good organisational skills.


• Make decisions in a fast‑paced environment


• Good communicate with the kitchen and restaurant team


• To be an active team player who ensures their colleagues are supported well

Benefits

• Competitive salary


• Excellent on‑going support, training and development


• 28 days holiday including Bank Holidays per annum


• Stakeholder Pension entitlement


• Discounted hotel room rates for you, your friends and family


• On‑going incentives and rewards


• Meals on duty