Chef de Partie

• Prepare, cook, and present dishes to a consistently high standard.
• Support service across all sections of a hotel kitchen, including breakfast, bar food, restaurant, and banqueting.
• Ensure portion control, flavour consistency, and attractive presentation.
• Take responsibility for your assigned section, ensuring readiness for service.
• Maintain prep lists, organise mise en place, and assist with smooth service flow.
• Support junior team members with guidance and training when required.
• Follow all HACCP, hygiene, and food safety regulations.
• Maintain clean, organised workstations and proper food handling procedures.
• Complete daily checks and documentation as required.
• Work closely with the Head Chef and Sous Chef to achieve kitchen targets.
• Communicate effectively with colleagues and contribute to a positive team culture.
• Support other sections when needed to ensure smooth hotel operations.
• Assist with stock rotation, labelling, and proper storage of ingredients.
• Help minimise waste and contribute to cost control efforts.
• Report any shortages or equipment issues promptly.

• Previous experience as a Chef de Partie or strong Commis Chef looking to step up.
• Experience in a hotel kitchen or high-volume restaurant beneficial.
• Strong cooking skills, good attention to detail, and pride in your work.
• Ability to work efficiently during busy service periods.
• Understanding of HACCP and food safety standards.
• Positive, reliable, and team-focused attitude.
• Strong communication and organisational skills.
• Passion for food, learning, and delivering great guest experiences.
• Ability to work well under pressure and maintain high standards.

• Competitive salary depending on experience.
• Opportunity to develop culinary skills within an experienced kitchen team.
• Supportive management and a stable working environment.
• Staff benefits including meals on duty.

Excel Recruitment