Chef de Partie

Fulliant Ltd; United Kingdom; On-site; GBP 40,000 - GBP 60,000; Full time

Job summary

A reputable hotel in the United Kingdom is seeking a Chef De Partie to assist the Head Chef in maintaining high food production standards. Responsible for managing food costs and sourcing ingredients, the ideal candidate should have a minimum of one year's experience at the CDP level in a 3 Rosette restaurant. Accommodation is available, and having own transport is recommended due to the hotel's location. Meals will be provided during duty.

Benefits

Accommodation available

Meals provided on duty

Qualifications

• Minimum of one year experience at CDP level in a 3 Rosette restaurant.

Responsibilities

• Assist the Head Chef to ensure the smooth running of the food offer.
• Support the kitchen team in achieving the highest standard of food production.
• Control and manage food cost in line with the budget.
• Source ingredients in accordance with the Company’s sourcing policy.
• Control production and portions in line with agreed specifications.

Skills

Career driven

Passionate

Friendly

Excellent communication skills

Ability to organize and direct the work of others

Good level of English

Job description

Job Overview

As a Chef De Partie you will assist the Head Chef to ensure the smooth running of the food offer in the hotel. To effectively support the kitchen team to achieving the highest standard of food production especially in the Head Chef’s absence. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications. The Chef de Partie must be able to solve problems quickly and in a professional and pleasant manner. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Responsibilities

• Assist the Head Chef to ensure the smooth running of the food offer
• Support the kitchen team in achieving the highest standard of food production, especially in the Head Chef’s absence
• Control and manage food cost in line with the budget
• Source ingredients in accordance with the Company’s sourcing policy
• Control production and portions in line with agreed specifications
• Solve problems quickly and in a professional and pleasant manner

Qualifications

• Career driven, passionate, friendly
• Minimum of one year experience at CDP level at 3 Rosette level
• Excellent communication skills and ability to organize and direct the work of others
• Good level of English – spoken and understood

Job Details

Bedrooms: 30 bedrooms of various categories throughout estate

Food Type: 3AAR hotel restaurant & The Deck casual dining

Accommodation: Accommodation is available

Start Date: March 2026

Live In available. Meals provided on duty

Own transport is recommended due to the location of the Hotel