This position is no longer open for applications

The Senior Chef de Partie is responsible for supporting the effective day-to-day operation of the kitchen, ensuring consistently high standards of food quality, presentation, hygiene and service. The role provides leadership to junior members of the brigade and supports the Sous Chef and senior culinary team in delivering an efficient, organised and professional kitchen operation.

Key Responsibilities

• Take responsibility for the preparation, cooking and presentation of food within the allocated section, ensuring consistently high standards.
• Support the Sous Chef and senior kitchen team with the daily operation of the kitchen.
• Lead and supervise Chef de Parties, Commis Chefs and other junior team members when required.
• Ensure all dishes are prepared and presented according to agreed recipes, specifications, portion controls and presentation standards.
• Maintain excellent organisation and mise en place to ensure smooth and efficient service.
• Demonstrate strong technical cooking skills and provide guidance and coaching to junior chefs.
• Assist with the training, development and ongoing performance of kitchen team members.
• Monitor food quality throughout preparation and service and take corrective action where standards are not achieved.
• Ensure effective communication between kitchen sections and maintain strong working relationships with Food & Beverage and other hotel departments.
• Assist with stock control, ordering, deliveries, storage and stock rotation.
• Minimise food waste and support the achievement of departmental food-cost targets.
• Ensure correct portion control and responsible use of ingredients and operational resources.
• Maintain high standards of cleanliness, food hygiene and kitchen organisation at all times.
• Ensure compliance with HACCP, food safety, allergen procedures, health and safety requirements and company policies.
• Support the management of dietary requirements and allergens, ensuring accurate communication and safe food preparation.
• Assist senior chefs with menu development, dish improvement and seasonal menu changes where required.
• Take responsibility for the kitchen or designated area of operation in the absence of a Sous Chef when required.
• Maintain professional standards of conduct, appearance, punctuality and teamwork and act as a positive role model within the brigade.