Chef de Partie

Job Type:
Job Sector:
Catering, Hospitality
South East
£20,000 to £24,000 per annum
Salary Description:
�20k - 24k per year + basic + tips + benefits
The rpc Group of Companies
Job Ref:

The Company and the Role:
Amazing full-time permanent Chef de Partie opportunity with a fantastic niche Hotel in Newbury, offering the chance to build your reputation and kitchen experience in a busy restaurant brigade, supporting the Head Chef and kitchen team.
This former coaching in turned 4 Star Hotel caters for breakfast, lunch and dinner, they also provide private functions and corporate event catering on site, as well as drawing in tourist trade and local dinners.
The Hotel owners are looking to bolster their Hotel business through private events, themed functions and corporate events, where menus can and will be creative wherever possible.
The Company has completed a full kitchen and restaurant make over and revamp, giving you a great new opportunity to push towards more awards for excellence.
The menu items that your team produce come from fresh local and seasonal produce, are prepared onsite, and cooked from scratch.

Key Features of the Role:
As Chef de Partie you will be supporting the Sous Chef and Head Chef and Kitchen Team in producing award winning food to discerning clientele, with a key focuses on Hazard Analysis and Critical Control Points (HACCP), cleanliness, hygiene and food safety, as well as helping attain budgeted food gross profit.
You will be drawing on your excellent culinary skills and Chef experience, as well as using your background to successfully prepare, cook, and present various food items from scratch.
The kitchens may require you to carry out roles and duties at different stations as and where required.
As a CDP you need to lead by example, promoting a solid culinary background, and helping others to understand and attain similar levels, through hospitality training and development.
Working in a professional brigade kitchen you are expected to be genuinely interested in food, as well as looking at the creative aspect of presentation, flavour matching, seasonality and technical ability.

Knowledge and Skills:
As the Chef de Partie you will need both knowledge and experience, ideally having worked in a Rosette awarded kitchen in your current and previous roles.
You will need to have worked across multiple chef stations in the kitchen and you must have experience preparing, cooking and presenting.
You must have a solid culinary background likely gained in the Hotel / Restaurant sector.
Ideally a recognisable hospitality qualification would be great.
You must have worked in a similar brigade level of responsibility cooking for guests and functions.
You must have worked in a kitchen brigade where you have shown genuine passion and interest when it comes to preparing great food and the ambition to achieve bigger and better.
You must be emotionally robust to handle a busy and pressured environment where the rewards are personal satisfaction and pride, as well as dealing with guest feedback and reviews.
You must have dealt with HACCP, standards, cleanliness, hygiene and food safety, as well as training and development of your own career and others in your team.
Excellent communication skills and professionalism are key basic requirements.

What's on Offer?
A basic salary package ranging from �20,000 to �24,000, which will be assessed at interview trial.
Working up to 43 hours 5 days per week across straight and split shifts.
Potential for tips will be discussed at interview.
No live-in option available, however there is free parking and the hotel is within walking distance of t

Contact Details:
The rpc Group of Companies
Tel: 023 8022 4654
Fax: 023 8022 0808
Contact: Frank Canonico

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