Chef De Partie (Breakfast)

Chef de Partie focuses on food delivery & presentation: assisting the head and sous chef to plan.

What the role involves

• Food Delivery & Presentation: Assisting the Head and Sous Chef to plan.
• Deliver a food offer that aligns with current trends and customer demand, maintaining exceptional presentation standards.

Skills and requirements

• Deliver clear feedback to front-of-house staff.
• Food Safety Certification: Level 3 Food Safety qualification.
• Mentorship: Experience in coaching or developing junior kitchen staff.
• Volume Catering: Experience working in a hotel or high-volume quality dining environment.

Confirmed role details

• 6am - 4pm including weekends (as per rota) to support hotel service requirements.
• Develop junior chefs and kitchen porters, including specialised skills like fishmongery and butchery.
• Wastage Control: Managing food orders with accuracy to minimise wastage and maximise profit margins.
• £28,400.00 - £38,600.00 Annual.

Candidate fit

• Problem Solving: Quick and confident decision-making skills to resolve kitchen issues efficiently.

Additional role context

• This is a beautiful and unique John Lewis Partnership-owned hotel, set on 130 acres by the River Thames in Cookham, Berkshire.
• In addition to your contractual pay, any time worked between 22:00 - 06:00 will attract Night Premium at a rate of £4.25 per hour.

Known job details

• Pay: £28,400 - £38,600