Boutique Hotel Group owns three luxury hotels and wedding venues set in the heart of the Cheshire countryside. Due to the success of 1851 we are expanding our Kitchen and are now currently looking for a reliable and enthusiastic Chef de Partie (CDP) who is passionate about cooking and committed to developing on their current skills to grow with our expanding Company to join the team at Peckforton Castle.

Reporting to the Executive Chef and Head Chef, your main duties & responsibilities will be:

• Takes care of daily food preparation and duties assigned by the Sous Chef and the Head Chef/Executive Chef to meet the required standard and quality.
• Coordinates daily tasks with the Head and Sous Chef and follows all instructions and recommendations.
• Ensure food is prepared in accordance with recipe, food hygiene and allergen control requirements.
• Help manage the development and supervision of the Junior and Commis Chefs on the sections, ensuring they are fully trained and understand their duties.
• Ensure that stock is rotated and controlled within the specific section of the kitchen.
• Ensure all food hygiene regulations are adhered to and comply with all food regulation standards and HACCP guidelines.
• Be able to prioritise tasks and demonstrate effective time management

THE IDEAL CANDIDATE SHOULD HAVE:

• Minimum of at least 2 years’ experience working either as a Chef de Partie, Demi Chef de Partie or Commis Chef
• Experience within a rosetted establishment would be advantageous
• A positive “can do” attitude to solving issues
• A team player with good communication skills
• Good organization skills, be punctual and work well under pressure
  We are looking for someone who is passionate, reliable with great attention to detail and creative flair. Our new Executive and Head Chef are keen to find new talents to nurture and train up through the ranks. The ideal candidate will be keen to receive training and learn new skills.

• Takes care of daily food preparation and duties assigned by the Sous Chef and the Head Chef/Executive Chef to meet the required standard and quality.
• Coordinates daily tasks with the Head and Sous Chef and follows all instructions and recommendations.
• Ensure food is prepared in accordance with recipe, food hygiene and allergen control requirements.
• Help manage the development and supervision of the Junior and Commis Chefs on the sections, ensuring they are fully trained and understand their duties.
• Ensure that stock is rotated and controlled within the specific section of the kitchen.
• Ensure all food hygiene regulations are adhered to and comply with all food regulation standards and HACCP guidelines.
• Be able to prioritise tasks and demonstrate effective time managemen