KEY REQUIREMENTS:

• Proven experience as a Chef de Partie or in a senior kitchen role, preferably in a high-quality or fine-dining environment.
• Strong skills and experience in working across Larder, Sauce, and Pastry sections.
• Excellent knowledge of food preparation, hygiene standards, and kitchen safety practices.
• The ability to work under pressure and maintain high standards of service.
• Strong leadership and communication skills with the ability to support and guide junior chefs.
• A formal culinary qualification (e.g., NVQ or City & Guilds) is desirable.
• Passion for food, with a commitment to using fresh, seasonal ingredients.

ROLE OVERVIEW:

As a Senior Chef de Partie, you will play a key role in our kitchen team, working across Larder, Sauce, and Pastry sections to deliver consistently high-quality dishes. You will work closely with the Executive Chef and Sous Chef to ensure smooth kitchen operations and outstanding guest experiences. This is a fantastic opportunity for a passionate chef looking to take the next step in their career, offering opportunities for professional growth and development

MAIN RESPONSIBILITIES:

• Deputise for Executive Chef and Sous Chef in their absence to maintain high standards of food production and kitchen operations.
• Work across Larder, Sauce, and Pastry sections to ensure efficient food preparation and presentation.
• Prepare food to consistently high standards in line with menu specifications.
• Suggest daily specials that incorporate seasonal ingredients to enhance the guest experience.
• Assist in the writing and regular review of menus for all food outlets to ensure seasonal offerings.
• Assist with costing menus to ensure food percentage targets are met.
• Support the training and development of all kitchen staff to improve skills and performance.
• Liaise with the Head Chef and Sous Chef to ensure exceptional service levels are consistently delivered to guests.
• Accept and check deliveries from suppliers, ensuring they meet specifications.

OTHER RESPONSIBILITIES:

• Ensure that all kitchen equipment is maintained in a clean and working condition.
• Report faulty equipment to the Head Chef or Sous Chef promptly.
• Contribute to the creation and adherence to the departmental budget.
• Maintain high hygiene standards in all areas of responsibility.
• Monitor stock levels within the department and order supplies following proper procedures.
• Control and manage stock rotation to ensure quality and reduce waste.

TRAINING RESPONSIBILITIES:

• Support training for other departments as needed.
• Provide personal and team development opportunities to improve the overall performance of the kitchen team.

EMERGENCY RESPONSIBILITIES:

• Be aware of and follow Fire Evacuation procedures and other statutory obligations in line with company policies.

ADDITIONAL RESPONSIBILITIES:

• Work collaboratively with other team members and support where needed.
• Attend meetings as requested by the Executive Chef or Sous Chef.