Chef de Partie - Fresh Food Hotels Pubs Bars & Restaurants

Adizes Business Consulting; New Forest; On-site; GBP 40,000 - GBP 60,000; Part time

Job summary

A catering agency in the New Forest is seeking a passionate Chef de Partie to manage a section in a dynamic kitchen environment. Responsibilities include running the section with precision, mentoring team members, and ensuring food safety standards. Ideal candidates have solid experience in fresh-food kitchens and strong knife skills. The position offers competitive pay, tips, and opportunities for training and development, with a supportive team atmosphere and clear advancement paths.

Benefits

Competitive pay + tips

Training & development

Staff discounts

Qualifications

• Solid CDP experience in fresh-food kitchens or a strong Demi-CDP ready to step up.
• Calm under pressure, positive communicator, and a team player.
• Confident with allergens and HACCP standards.

Responsibilities

• Run your section (grill, larder, garnish, or pastry) with calm and pride.
• Prep from fresh: stocks, sauces, desserts, and more.
• Support the brigade by mentoring Commis and jumping sections as needed.

Skills

CDP experience in fresh-food kitchens

Knife skills

Communication

Team player

Food Safety Level 2

Job description

Chef de Partie (Fresh Food) - Hotels * Pubs & Bars * Restaurants. Blue Arrow Catering - New Forest | £16.00 - £18.00 + Tips (if Applicable) | Part‑time Agency Chef. Cooking Food People Want To Come Back For. From gastropub favourites to elegant hotel plates and lively bar menus, you’ll bring seasonality, precision, and pace to every service. One day you’re smashing a flawless roast section, the next you’re plating a 120‑cover event or showcasing a bright, citrus‑led starter on the restaurant pass. Fresh prep. Proper techniques. Real teamwork.

Your Mise En Place (What You’ll Do)

• Run your section (grill, larder, garnish or pastry) with calm, pride and consistency.
• Prep from fresh: stocks, sauces, butchery basics, fish filleting, veg work, dressings, desserts (as suited to your strengths).
• Deliver on the pass: fast ticket management, clean plates, consistent portions, immaculate standards.
• Own quality & safety: HACCP, allergens, FIFO, daily checks, spotless section, EHO‑ready at all times.
• Support the brigade: mentor Commis, collaborate on specials, jump sections when the covers spike.
• Flex across venues: hotels, pubs & bars, and the restaurant as rota demands (mileage/expenses by prior agreement).

Ingredients You’ll Bring

• Solid CDP experience in fresh‑food kitchens (or a strong Demi‑CDP ready to step up).
• Sharp fundamentals: seasoning, saucing, knife skills, temperature control, plating.
• Calm under pressure, positive communicator, team player.
• Food Safety Level 2 (Level 3 a plus); confident with allergens and HACCP.
• Advantageous: banqueting service, breakfast set‑ups, pastry basics, KDS/EPoS familiarity, driving licence for multi‑site support.

What’s On The Plate For You

• Competitive pay + tips/tronc and meals on shift.
• Training & development: recognised certifications, chef workshops, supplier tastings.
• Clear progression to Junior Sous / Sous for the right person.
• Stable rotas (published in advance), fair sections, supportive Head Chef.
• Perks: staff discounts, uniform provided, paid breaks or TOIL for OT, wellbeing/EAP.
• Choose the option that fits your policy.

Hours

• Shifts across breakfast, lunch, dinner, events and weekends (hospitality core hours).
• We’ll balance sections and rotas to keep standards high and the team healthy.

How To Apply (Call To Action)

Knife‑ready and hungry to cook? Send your CV or apply via the link below. We review applications within 48 hours and move quickly for the right fit.

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