We are currently recruiting for an experienced Chef de Partie to join a fantastic seaside pub and restaurant located in the heart of Southwold, just a short walk from the beach and surrounded by stunning scenery.
The menu is inspired by the coast, featuring fresh local seafood and classic pub favourites.

The Package

• £12.74 per hour
• Share of tips
• Company pension
• Life assurance
• Share incentive plan
• 28 days’ holiday
• Career development opportunities
• Wellbeing programmes
• Excellent employee discounts

The Role

As Chef de Partie, you’ll play a vital role in the kitchen brigade, helping to deliver a high standard of food and a memorable dining experience for guests. Key responsibilities include:

• Preparing, cooking and presenting high-quality dishes
• Gaining experience across all kitchen sections (hot, cold, larder, sauce, butchery)
• Assisting with stock control and minimising wastage
• Contributing to menu planning and new ideas
• Upholding kitchen hygiene and food safety standards

About You

We’re looking for a Chef de Partie who:

• Has previous experience in a busy commercial kitchen
• Works well under pressure and as part of a team
• Has strong communication skills and a positive attitude
• Takes pride in using fresh, local ingredients
• Is flexible to work a variety of shifts, including weekends and bank holidays

Why Apply?
This is a fantastic opportunity to work in a thriving seaside venue with a supportive team. You’ll benefit from excellent career development opportunities, great perks, and the chance to be part of an environment where fresh ideas and creativity in the kitchen are encouraged.
Technique-Recruitment Solutions Ltd is a proud equal opportunities employer, dedicated and specialist to the hospitality industry. We work and support some of the most well-known companies in Norfolk and Suffolk. Technique recruitment Solutions limited are operating as a specialist recruitment business and recruitment agency on behalf of our client

• Preparing, cooking and presenting high-quality dishes
• Gaining experience across all kitchen sections (hot, cold, larder, sauce, butchery)
• Assisting with stock control and minimising wastage
• Contributing to menu planning and new ideas
• Upholding kitchen hygiene and food safety standard