Previous experience Chef De Partie in a professional kitchen, preferably in luxury hotels, fine dining or a high-volume hotel environment. Proven ability to run a section of the kitchen: prepare, cook and present dishes to consistent high standard, maintaining portion control and presentation. Good technical cooking skills across a number of stations (e.g., hot section, cold, pastry, depending on the role) and an understanding of the full flow of the kitchen (prep → cooking → service). * Excellent standards of food hygiene, health & safety, and compliance with kitchen procedures (storage, labeling, temperature control, cleaning schedules). * Ability to work under pressure, manage your station during busy service times, multitask, stay organised. * Good English * British cuisine (experience) * It is now an A la Carte menu so important to have that experience