We are looking for a dynamic self motivated person with a positive engaging attitude to join our team. Candidates must have a passion for fresh, seasonal produce and be interested in working for a small independent business, which offers modern cafe style food during the day and bar food at night. The role involves assisting the Head Chef in preparing and presenting brunch, an evening bar menu and catering for some functions. You will be required to use your own initiative and often work without direct supervision. Extra hours and days will be necessary in busier periods, e.g. when we have functions, and especially in December. Although formal qualifications are not necessary, experience is. Would suit a current Sous Chef, or senior Chef de Partie looking to further their experience and knowledge. Cleanliness is also a priority to comply with hygiene and safety requirements as well as having a clean and tidy work process. Salary up to £25k depending on experience, approximately 50 hours per week to include Friday, Saturday and Sunday. Duties: assisting the Head Chef in the smooth running of the kitchen
Founded in 2010, Enoteca Da Luca is a group of City and Mayfair based Italian restaurants championing quality food and fine wines. Like the traditional Enotecas we like to keep it simple, focusing our menu around the finest ingredients from Italy. Our menus are inspired by seasonal produce and the most delicious meats, cheeses and Italian specialties. Senior Sous Chef/Chef de Partie Job Description: As Chef you must have worked in a fresh food kitchen before and be familiar with working to an a la carte service: Knowledge of Italian food is essential. The Chef will be responsible for the following: - Help creating an exciting menu -Managing the kitchen - Ensuring stock control - Quality control - Adhering to allergen and HACCP procedures. - Managing, training and developing a small team
Senior Chef de Partie In the heart of historic Stirling, the Golden Lion Hotel has for more than two centuries welcomed guests including royalty and even the national bard, Rabbie Burns. Nowadays The Golden Lion is the ideal setting for leisure, business and special occasions, the family-owned Hotel provides traditional Scottish hospitality in thoroughly modern style. From the splendid 32-choice buffet breakfast to the contemporary comforts of the 67 beautifully refurbished rooms and the timeless elegance of the stunning Regency Ballroom, this is a hotel with character as well as professional commitment. We are now looking for an experienced Senior CDP to join our already successful team. The ideal candidate will have: A passion for food made with fresh ingredients. Experience as a Chef de Partie with the ability to step up and progress should the opportunity arise. Experience working in a busy restaurant. Excellent communication skills. To proceed with your application please press the “apply now” button
The iconic Troubadour in Earls Court is currently looking to recruit two competent Full time chefs. We are looking for Senior Chef De Partie and Chef De Partie. Trials will be held this week. We are scheduling trials this week. If you are looking to progress your career and potentially move up to Junior Sous Chef position in the near future, working in this iconic, London music venue and bistro, could be the perfect opportunity. You must have an eye for detail, be a team player, have a good work ethic and a real passion for great food. In return, we will provide a good rate of pay, a happy working environment, all the training you need and the potential to express your culinary self. You must have your own chefs whites and knives and be eligible to work in the UK. If you think this might be the job for you, please call 020 7341 6333 today or email to arrange an interview. Only those Chef de Parties and Commis Chefs eligible to work in the UK or have a valid UK work permit/visa will be considered for the position.
We are currently looking for a strong chef de party or junior sous to support our head chef with the running of a very busy event catering company in Canary Wharf, London. The right individual will have a good track record in similar types of kitchens with broad knowledge of anything from sandwich lunches, canapés to BBQ's and traditional fork buffets and fine dining events. We work from a tailor-made production kitchen and deliver to most of London. Please get in touch for an immediate interview as this position needs to be filled as soon as possible. An excellent package is offered for the right candidate including training, fixed hours and bonuses.
Unmistakably luxurious, Le Pont de la Tour combines the very best of modern French cuisine with elegant surroundings and magnificent river views. Using only the freshest of ingredients from the finest suppliers, Head Chef Nuno Goncalve'[s menu is rooted in French tradition. New Head Chef- Nuno Goncalves is looking for an experienced Senior Chef de Partie to join his team . Now is the perfect time to join the team as we take Le Pont de la Tour in a new direction, The right candidate needs to have the drive and energy to work in a top class restaurant and the desire to progress successfully. This position requires hard work and dedication and the successful candidate must be prepared to work a variety of shifts covering 5 out of 7 days. We are looking for an exceptional chef with a positive attitude and who is keen to take on this opportunity to work within one of London ’s leading restaurants. You will have An inbuilt passion for cooking Ability assist and run a busy Grill Section Clear communication skills Assist the Senior Chefs in all aspects of service and Mise en Pace
The role As a Chef de Partie you'll have the opportunity to gain experience working across all areas of the kitchen and will be key in supporting the Sous and Head Chef in a range of duties including: ·fresh food preparation ·menu design ·ordering ·stock control ·meeting food safety and cleaning standards We encourage all our Chefs de Partie to embrace our food culture and take part in menu development so you’ll have the chance to submit your own ideas for new dishes on our regularly changing menu. The potential here is enormous and we’re looking for an ambitious and committed Chef de Partie with a passion for fresh food. We provide all our Chefs de Partie with real opportunities to develop into senior roles with training and support in place for you along the way. What we offer in return… ·Competitive salary plus paid overtime and tips ·Great work/life balance - 45 hours per week ·33% staff discount and employee benefits scheme ·Sharesave ·Compliance training ·Free food on shifts ·Career development opportunities and support ·Opportunity to take part in our Food Development Award competition ·Chef days out ·Flexibility to move between pubs B&P - Brilliant Pubs In our opinion, Brunning and Price is the pub world’s best kept secret. We have 60 pubs across the country and continue to grow.
Oxford Spires Hotel, Oxford It's the best of both worlds here, with a busy hive of opportunities and the city centre just a stones throw away, Oxford Spires Hotel has it all for your next career move in hospitality. The prospects here are as vast as they come with a luxury leisure centre and spa, restaurant, conference centre with 10 meeting rooms, weddings and 181 guest bedrooms to fill there's never a dull moment. Senior Chef de Partie What is the main purpose of the role? Take responsibility of running busy sections in the kitchen whilst also supporting the senior chefs with their roles. In this role you will be preparing meals for the hotel’s restaurant, the bar and lounge and the extensive banqueting facilities for large functions such as weddings and corporate events. As this is a Senior Chef de Partie you will be encouraged to develop your kitchen management skills by working closely with the Sous Chef and covering for them on their days off. You will also be given the responsibility to develop any Apprentice or Commis assigned to your area. The Ideal Candidate Two years previous line cook experience would be preferred for this role. You should be able to read, white and speak fluently in English. It is essential that you can work successful in a fast paced environment and maintain composure in what have the potential to be stressful situations.
A short drive from Aberdeen, Norwood hall hotel was built in 1881 on the site of the 15th century Pitfodels castle. The hotel offers elegance and grandeur, along with excellent business facilities. We are currently looking for an experienced Chef de Partie for Macdonald Norwood Hall Hotel. We are recruiting a passionate Chef de Partie who can assist us with the delivery of food quality and excellence to our guests. You will be responsible for food preparation and cooking to high Macdonald standards while maintaining a clean, safe and tidy work environment. An eye to details is essential as well as the flexibility to work within all sections of the Kitchen . The right candidate will be qualified to at least NVQ level 2 with experience in a similar role within a restaurant, but we welcome candidates with different lengths of experience who can demonstrate that they have the experience we require. An awareness of the standards required in a rosette-awarded restaurant and a 4 star hotel is desirable. The successful candidate must be eligible to live and work in the UK.
The Principal York The Principal York, adjacent to the train station and dating back to 1878, provides the first tangible glimpse of the ambitions for and investment in the new Principal hotel brand. All of the hotel’s 155 bedrooms have been given a beautiful new look and feel by interior architects Goddard Littlefair, whilst the newly refurbished public spaces include The Garden Room, with views across the hotel lawns to York Minster in the background. The hotel also has a new restaurant – The Refectory Kitchen & Terrace, serving fresh, seasonal produce from “God’s Own Country” – as well as a comfortable, cosy bar called the Chapter House. Senior Chef de Partie Overview of the role An exciting opportunity has arisen for a Senior Chef de Partie to join our kitchen brigade. In this role you will be responsible for the preparation, cooking and plating of all food served in our restaurant The Refectory Kitchen and Terrace. Key Duties and Responsibilities You will run busy sections in the kitchen whilst also supporting the senior chefs in their roles. This role will offer you the opportunity to develop your kitchen management skills by working closely with the Senior Sous Chef and you will be responsible for the running of the kitchen in their absence. You will also be given the responsibility to develop any junior chefs assigned to yo
De Vere Devonport House It's where Maritime History meets the modern day and the place where you could sail into your next career move at De Vere Devonport House. Based in Greenwich on a World Heritage site and brimming with character this property offers 99 bedrooms and 13 meeting rooms, an array of events and weddings, a bar and a mouth-watering restaurant; offering plenty of scope for your next career move. Senior Chef de Partie What is the main purpose of the role? Take responsibility of running busy sections in the kitchen whilst also supporting the senior chefs with their roles. In this role you will be preparing meals for the hotel’s restaurant, the bar and lounge and the extensive banqueting facilities for large functions such as weddings and corporate events. As this is a Senior Chef de Partie you will be encouraged to develop your kitchen management skills by working closely with the Sous Chef and covering for them on their days off. You will also be given the responsibility to develop any Apprentice or Commis assigned to your area. The Ideal Candidate Two years previous experience would be preferred for this role. You should be able to read, white and speak fluently in English. It is essential that you can work successful in a fast paced environment and maintain composure in what have the potential to be stressful situations. You must ha
The role As a Senior Chef de Partie you'll have the opportunity to gain experience working across all areas of the kitchen and will be key in supporting the Sous and Head Chef in a range of duties including: · fresh food preparation · menu design · ordering · stock control · meeting food safety and cleaning standards We encourage all our Chefs de Partie to embrace our food culture and take part in menu development so you’ll have the chance to submit your own ideas for new dishes on our regularly changing menu. The potential here is enormous and we’re looking for an ambitious and committed Chef de Partie with a passion for fresh food. We provide all our Chefs de Partie with real opportunities to develop into senior roles with training and support in place for you along the way. What we offer in return… · Competitive salary plus paid overtime and tips · Great
CDPs recruiting now at the Macdonald Linden Hall Hotel. This AA four star hotel is set in the beautiful parkland that is the Linden Hall 450 acre estate. Within easy reach of the village of Longhorsely and the town of Morpeth, the hotel has 50 bedrooms, 2 AA Rosette Restaurant, extensive conference & banqueting facilities, Spa & Leisure Club and close to city life in Newcastle. Macdonald Hotels & Resorts are market leaders in UK hospitality where our guests and staff are at the heart of everything we do. Awarded AA UK Hotel Group of the Year for 2013/14 & Green Apple Award Winner for 2013, our properties offer some of the finest hotels in a range of beautiful locations Senior Chef de Partie Role The Senior Chef de Partie will contribute to the very highest standards of kitchen hygiene, food prep and presentation, therefore you must be able to demonstrate your passion for food and exceeding guest and colleague expectation. The Chef de Partie will be able to work unsupervised using your own initiative as well as working effectively as part of the overall team. You will rotate around each section and between each of the hotel kitchens that serve our 2 AA Rosette Dobsons Restaurant, Linden Tree Pub and extensive banqueting. Your proven people skills will help you to encourage and motivate less experienced mem
The Sheraton Grand Hotel & Spa is one of Scotland's leading 5 star hotels. Ideally located in Edinburgh’s vibrant city centre, we are looking to build on our current kitchen brigade within our One Square Restaurant. Role: A Senior Chef de Partie is required to work in our diverse kitchen that serves lunch and dinner under the guidance of our Executive Chef. The restaurant serves Scottish/British food prepared combining contemporary flavours with traditional techniques whilst using only ingredients of the finest quality. Working 4 days on and 3 days off you will be required to lead your section in the kitchen, ensuring it is fully prepared for service times whilst also controlling the other chefs working on it. Requirements: - We are looking for someone who is ready to take the next step on your career path. Ideally you will have at least 5 years experience within a rosette standard kitchen environment. - Our expectations of you will be that you are able to work on your own initiative as well as part of a team and have a strong desire to improve on your skills and knowledge. - We are looking for candidates who have the passio
Originally a bank, the Grade-1 listed building has been developed and restored to hold 252 hotel bedrooms, a member’s club, a gym, Spa, two swimming pools, as well as six dedicated event spaces. In terms of food outlets there are 9 restaurants, a Production Kitchen and Events Kitchen which specialise is various cuisines from around the world. We are looking for: A Senior Chef de Partie to work within the Ned for one of our many Kitchens. The right Candidate will have experience as a Senior Chef de Partie or Chef de Partie in a restaurant or Hotel environment, be enthusiastic, passionate and knowledgeable about fresh food and good service. Restaurants at The Ned - Kaia Kaia is one of the casual concept restaurants at the Ned. Offering a healthy Asian-Pacific concept; with colourful poke bowls and the classic Robata grill section. Cecconi’s Cecconi’s is an all-day Venetian brasserie, serving the same Northern Italian favourites as its sister restaurants in Mayfair, Berlin, Barcelona, Istanbul, Miami and West Hollywood. Some of the signature dishes are the lobster spaghetti or the veal Milanese. All the pizzas are fresh from the wood-fired ovens in the restaurant.
We are seeking a talented and ambitious senior CDP to join our Team at the recently refurbished, iconic, charming community pub The Cock & Bottle, Notting Hill. £10 per hour What is in it for you?? Great kitchen team as well as Front of House and Management team. City Pubs is growing so real room for progression Employee Profit Share Scheme Discount food (50%!) and drinks (20%!) in all City Pub Co. sites Kiddie Care Vouchers Employee Assistance Programme Training & Development Programmes What we are looking for An enthusiastic, dynamic and professional attitude. Good work ethic. Willing to learn and be part of the team. A background of preparing fresh ingredients and taking pride in what they put on the plate. Good communication skills. Team Player Some of the following skills would be advantageous Ability to Spot and resolve problems efficiently. Technical skill and attention to detail are crucial. Appreciation of GP Training staff. Awareness of food safety management. More about the site 1st floor dining room where we are proud to serve traditional British pub food with a twist. Menu of freshly prepared food using local ingredients and sustainable cooking methods. We are also running supper clubs,
Thomas Franks are a young, independent and vibrant Contract Catering Company, with a reputation for excellence. We pride ourselves on delivering exceptional standards, a total fresh food policy and service delivered with individuality, passion and style. Our passion for excellent food and service has led to our rapid growth in London and a unique opportunity has arisen for a motivated and creative chef to join our team at this prestigious location in Knightsbridge. Working as part of an established team on a 5/7 day rota basis our chefs deliver outstanding quality and service; utilising creativity, food knowledge, skill and innovation. The club has a busy a la carte restaurant that opens for lunch and dinner, the functions and events business is thriving. Key skills:- Ideally already a Chef de Partie/Junior Sous Chef in a similar establishment * Ability to use initiative and work unsupervised * Reliable and enthusiastic * Knowledge of fresh ingredients * Exceptional culinary skills If you have a real passion for excellence and high quality food we would love to meet you. Successful candidates will be service orientated, possess an understanding of current food trends and be enthusiastic, hard-working and a team player. The successful candidate should have previous experience of working in a high quality hotel or restaurant. If your standards meet with ours you’ll have a succ
We are looking for an experienced senior Chef de Partie to join our kitchen team at the award winning restaurant, The Walnut Tree Inn, located near Abergavenny. we can arrange help with accommodation if needed please send your CV through to Roger Brook
Mercure Daventry Court Hotel and Spa. Daventry Court Hotel are seeking a Senior Chef de Partie! Working 5 out of 7 days on a rota basis, as Senior Chef de Partie you will be responsible for covering for the Junior Sous Chef in their absence and well as capable of working in all sections in the kitchen. High knowledge is required in this area. Previous experience of working within a MICE hotel is essential, along with knowledge of costings and waste control. The successful applicant for this role must be able to work on their own initiative with good team leader skills, as well as being highly organised during busy service periods. This is a fantastic opportunity for a Senior Chef de Partie to join a company that will develop, train, motivate and reward their staff. Key Responsibilities: General food preparation work To maintain a clean and tidy workplace at all times in compliance with current Food Safety Laws To adhere to rules and best practice of Hygiene, Health and Safety at all times to ensure full compliance with relevant current legislation To communicate effectively with front of house staff with regard to menu items, content of dishes, shortages, customer orders, special requests etc. Lead the shift in absence of Junior Sous Chef Manage and train Junior Chefs within the brigade when on shift Monitoring portion and waste control to maintain profit margins To be able to develop new dishes and help impl
Position. Senior Chef de Partie (live in available) An exciting role is available for a determined, professional and focused Senior Chef de Partie to join our kitchen brigade with potential to be fast tracked to Junior Sous. The Midland Hotel, Bradford is recognised as the City’s premier hotel by reputation and part of the 4 star Peel Hotels Plc group. The re-establishment of the hotel within the Bradford hotel sector has been due to on-going investment and the motivation and determination of our employees to succeed. We are now looking to recruit a new future kitchen leader who is passionate about food in all areas of the hotel. Restaurant, Bars and Banqueting up to 450 Role Responsibilities: Support the Head Chef and Sous Chef with all kitchen operations, including Menu design and specification, cost control, food hygiene, ordering, managing and developing junior staff. Candidate Specification: With a proven career history, preferably in hotels with industry standard qualifications, you will be passionate about food, demonstrate flair in your food production & possess a keen eye for detail. Good food knowledge regarding seasonality and food costs Previous experience as Senior Chef de Partie or CDP looking for promo