Job Title: Chef de Partie
Location: Grange Hotel Bracknell
Department: Kitchen / Culinary
Reports To: Sous Chef / Executive Chef
Employment Type: Full-Time
Working Hours: 40 hours per week, 5 days out of 7 (includes weekends and public holidays)
Job Summary:
We are seeking an experienced and motivated Chef de Partie to join our professional kitchen brigade. You will be responsible for running a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes consistently meet the high standards expected by our guests. Working in a high-volume hotel with buffet-style service for breakfast, lunch, and dinner, you will play a key role in delivering a smooth and efficient operation.
Key Responsibilities:
Prepare and cook dishes within your section to the required quality and presentation standards.
Ensure all mise en place is completed ahead of service and maintained throughout.
Supervise and support junior team members, including Commis Chefs and Kitchen Assistants.
Maintain strict food hygiene, safety, and cleanliness standards at all times.
Manage stock rotation, minimize waste, and assist with inventory control.
Communicate effectively with other kitchen sections and front-of-house teams.
Contribute to menu planning and development, bringing creativity and consistency to your work.
Ensure equipment and utensils are maintained and used safely and correctly. Adapt to varied service styles including buffet and plated dining as needed
Requirements:
Proven experience as a Chef de Partie or strong Commis Chef ready to progress.
Formal culinary training or relevant NVQ/City & Guilds qualifications (preferred).
Knowledge of food safety regulations and HACCP procedures.
Ability to stay calm under pressure in a busy, fast-paced kitchen.
Strong communication and time-management skills.
Passion for food and a commitment to excellence and consistency.
Flexibility to work shifts, including weekends, early mornings, evenings, and holidays.
Food Hygiene Level 2 Certificate
FSA Food Allergen Certificate
What We Offer:
Competitive salary and service charge (if applicable)
Meals on duty
Chef whites and uniform provided
Staff discounts and benefits
Opportunities for training, progression, and internal promotion
A positive, team-oriented working environment
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