Senior Chef de Partie

• Supervise daily kitchen operations and oversee the preparation and cooking of menu items.
• Maintain high standards of culinary skill in food preparation, cooking, and presentation in line with hotel standards.
• Delegate duties to kitchen staff and supervise their performance.
• Deputise for the Head Chef in their absence, ensuring smooth and efficient kitchen operations.
• Assist with menu planning, daily specials, menu costing, and maintaining targeted food cost percentages.
• Support rota compilation, ordering, and stock control procedures.
• Conduct and assist with physical stock takes, stock rotation, and reporting shortages.
• Receive and check deliveries for quality and quantity against requisitions and delivery notes.
• Oversee the designated section’s food stock and minimise waste while maximising profitability.
• Ensure prompt, courteous, and efficient service from the kitchen at all times.
• Maintain excellent hygiene, cleanliness, and tidiness across all kitchen areas.
• Assist in creating and implementing cleaning and maintenance schedules.
• Ensure all equipment is functional, properly maintained, and securely stored.
• Ensure compliance with Health & Safety regulations, hygiene standards, fire regulations, and company policies.
• Report maintenance, cleanliness, and safety concerns promptly.
• Supervise and support junior chefs, providing training and guidance where required.
• Ensure all kitchen training is recorded and kept up to date.
• Assist in conducting daily briefings with kitchen and front-of-house teams.
• Maintain strong working relationships with suppliers and other departments.
• Ensure company stock and property are secure at all times.
• Promote and maintain a customer-focused culture aligned with company values.
• Comply with company food waste and waste segregation policies.
• Attend training sessions and communication meetings as required.
• Carry out any other reasonable duties as requested by Management.

• Proven experience as a Senior Chef de Partie in a busy kitchen environment
• Strong leadership and supervisory skills
• Excellent knowledge of food safety, hygiene, and HACCP standards
• Ability to manage stock control, food costing, and waste management
• Strong organisational skills with the ability to work under pressure
• A team player with excellent communication skills
• Passion for high-quality food and continuous improvement

• Competitive rate of pay
• Relocation Assistance
• Access to our Company Pension Scheme
• Death in Service Benefit
• Employee referral bonus
• Friends & Family discounts across our restaurants
• Special rates in our hotel accommodation
• Paid internal and external training days
• Access to Trained Mental Health First Aiders
• Team Member Social & Wellbeing Events
• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
• Meals on Duty
• Assistance with Leap Cards

Trigon Hotels