Chef de Partie

We are hiring for a talented Chef de Partie to join our passionate team! The Chef de Partie is responsible for running an assigned section of the hotel kitchen, ensuring high-quality food preparation and presentation for restaurant service, room service, banqueting, and special events. The role requires strong organisational skills, attention to detail, and the ability to maintain standards in consistency, hygiene, and guest satisfaction.  (Closing Date: 31 December 2025)   Main Duties and Responsibilities

• Prepare, cook, and present dishes within the assigned section to hotel standards.
• Ensure all dishes leaving the kitchen are consistent in taste, quality, and presentation.
• Support menu development, seasonal offerings, and hotel culinary promotions.
• Manage mise-en-place for breakfast, lunch, dinner, and event service depending on the section.
• Maintain a high level of organisation and cleanliness within the station.
• Ensure smooth coordination during busy service periods.
• Ensure all team members adhere to hotel culinary standards and preparation guidelines.
• Foster a positive, professional, and collaborative kitchen environment.
• Uphold the hotel’s food safety, hygiene, and HACCP standards at all times.
• Conduct routine checks to ensure workstations, equipment, and refrigeration areas meet required standards.
• Monitor stock levels for the section and promptly inform the Sous Chef of shortages or irregularities.
• Assist in stock receiving and ensure accurate storage and labelling.
• Minimise waste and support cost control targets without compromising quality.
• Work closely with other kitchen sections to ensure efficient service across all hotel outlets.
• Communicate effectively with Front of House teams to ensure guest requests are met promptly and professionally.
• Support hotel events, private functions, and seasonal activities as required.

Required Knowledge, Skills and Experience

• Previous experience as a Chef de Partie in a similar role.
• Solid knowledge of culinary techniques.
• Ability to work under pressure while maintaining composure and quality standards.
• Teamwork, and communication skills.
• Passion for culinary excellence and continuous improvement.
• Culinary education or formal training is an advantage.
• Ability to work variable hours, including weekends and holidays.