ABOUT LOUMA

Nestled above the stunning Jurassic Coast in West Dorset, Louma offers guests exclusive access to fine dining, private vineyards, stables, a luxurious spa, and a range of curated activities. With 17 beautifully designed rooms and Shepherd Huts, we cater to individuals, couples, and families seeking unforgettable moments in a one-of-a-kind setting. Join our passionate and dedicated team and help us shape a world-class retreat experience.

ROLE OVERVIEW

We are looking for a dedicated and talented Chef De Partie to join our growing team at Louma. In this role, you will be responsible for preparing high-quality food with consistent presentation, maintaining excellent hygiene standards, and supporting smooth daily operations. Weekend and evening availability is required, along with a strong commitment to delivering an outstanding guest experience.

WHAT YOU’LL DO…

• Ensure full knowledge of the menu, dish ingredients, and presentation to deliver consistent, high-quality food that meets safety, temperature, and plating standards.
• Prepare mise-en-place efficiently, keeping all preparation, cooking, and service areas clean, organised, and hygienic at all times.
• Taste and test ingredients and dishes to maintain quality, apply portion control, and minimise wastage in line with company guidelines.
• Receive and check deliveries for quality, quantity, and documentation, ensuring all items are correctly stored to maintain freshness.
• Train Kitchen Technicians to build their skills and knowledge for producing products to the highest standards.
• Handle and store all equipment properly to prevent loss or damage, maintain cleanliness of machinery and report maintenance issues promptly.
• Liaise effectively with Service, Housekeeping, and Guest Relations to support seamless operations and deliver an exceptional guest experience.
• Accept responsibility for implementing Health & Safety, hygiene, HACCP, COSHH, and stock control processes to protect team, guests, and third parties, ensuring all food is labelled, stored, rotated correctly, and cleaning schedules are completed.
• Record all required operational details (temperatures, quantities, expiries, maintenance) as per hourly, daily, weekly, and monthly schedules, and report any hazards to Line Managers.