Chef De Partie at Sige Relais Chateaux

St Saviour, , Jersey -

Full Time

Start Date

Immediate

Expiry Date

15 Jun, 26

Salary

34112.0

Posted On

17 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Hygiene, Presentation, Section Management, Mentoring, Resource Management, Cooking, Portion Control, Cleaning, Equipment Maintenance, Supervision, Training, Operational Monitoring, Professional Presentation, Punctuality, Terrine Making

Industry

Hospitality

Description

Company Description Longueville Manor is the 1st and only 5 red star Hotel, with one Michelin key in the Channel Islands. It is situated a mile to the east of St. Helier, the capital of the Island of Jersey. The island is fringed with miles of sandy beaches and is frequently blessed with the longest hours of sunshine in the UK. Set in 17 acres of parkland, this 13th century Norman manor house has been lovingly restored and run as a hotel by the Lewis family for over 75 years. Today, the hotel has 23 double rooms, 4 suites and a 2 bedroom cottage, with a 3AA rosette restaurant, which enjoys a strong local following as well as an international reputation and is the only Relais & Châteaux member in the Channel Islands. Job Description To take full responsibility for a designated section of the kitchen, ensuring that food production, hygiene, and presentation consistently meet the highest standards. The Chef de Partie will support the Sous Chef and Executive Chef in the smooth daily operation of the kitchen while mentoring junior kitchen staff and continuously developing their own skills. Organise and manage resources effectively within your section of the kitchen. Prepare, cook, and present dishes to the required high standard, with a focus on quality, hygiene, and portion control. Maintain a clean, safe, and tidy working environment at all times, including all work surfaces and areas. Take full ownership of all cleaning duties within your section, ensuring standards are met consistently. Oversee the care and maintenance of kitchen appliances, equipment, and utensils in your area. Supervise, train, and support Commis Chefs and Demi Chefs when required. Monitor performance and operational issues in your section and report any difficulties or inconsistencies to the Sous Chef or Executive Chef. Be clean and professional in personal presentation and work habits at all times. Maintain punctuality and reliability in attendance and timekeeping. Demonstrate enthusiasm and a positive attitude towards work and continuous improvement. Display advanced kitchen skills acquired through formal training, such as terrine making or similar. Have a solid understanding of overall kitchen operations and contribute to team success. Accept total responsibility for the performance, output, and cleanliness of your section. Work proactively towards achieving an Intermediate Food Hygiene Certificate. Show initiative and ambition in developing towards a Junior Sous Chef role. Qualifications Level 2 food hygiene Culinary qualifications Minimum of 2 years’ experience in a busy kitchen Ability to work effectively under pressure Strong organisational and time management skills Additional Information Work life balance, great team work, and together as one. We nurture talent and develop skills. This is a perfect role for someone with ambition and drive. £34,112 per annum 40 hours over a 5-day week Paid overtime. Monthly tips Birthdays as an additional day off Investment in your development Free meals on duty Uniforms provided and laundered Staff rates at Relais & châteaux properties worldwide Staff rates on staycations, spa treatments and in our renowned restaurant Discounts on local businesses Additional paid day off for your birthday Christmas 2026 as Holidays Opportunities to progress and develop your career. Department: Kitchen Staff

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Responsibilities

The Chef de Partie will assume full responsibility for a designated kitchen section, ensuring food production, hygiene, and presentation consistently meet the highest standards. This includes organizing resources, preparing and cooking dishes, maintaining cleanliness, and supervising junior staff under the guidance of senior chefs.