About the Role

We’re seeking a skilled and passionate Chef de Partie to join our kitchen team. This is an excellent opportunity for an experienced chef looking to take ownership of a designated section within a professional and supportive culinary environment. Working closely with the Sous Chef and Head Chef, you will be responsible for preparing, cooking, and presenting high-quality dishes, ensuring exceptional standards of food quality, consistency, hygiene, and service at all times. The role requires strong organisational skills, leadership capability, attention to detail, and the ability to perform under pressure in a fast-paced kitchen environment.

What You Will Do

• Take full responsibility for the day-to-day running of a designated kitchen section, ensuring the highest standards are consistently maintained.

• Prepare, cook, and present dishes in line with established recipes, specifications, and presentation standards.

• Ensure mise en place is completed efficiently and service runs smoothly during busy periods.

• Monitor food quality, portion control, and waste management to maximise efficiency and profitability.

• Maintain exceptional standards of cleanliness, food safety, and hygiene in accordance with company and legislative requirements.

• Assist with stock control, stock rotation, ordering, and the receipt of deliveries.

• Support and mentor Commis Chefs and Demi Chefs de Partie, helping to develop their skills and knowledge.

• Work collaboratively with the wider kitchen brigade to deliver an outstanding dining experience for guests.

• Contribute ideas for menu development and continuous improvement within the kitchen operation.

What You'll Bring

• Previous experience as a Chef de Partie or an experienced Demi Chef de Partie within a professional kitchen environment.

• A genuine passion for food, fresh ingredients, and culinary excellence.

• Strong knowledge of food preparation techniques, cooking methods, and kitchen operations.

• Sound understanding of food safety, health, and hygiene regulations.

• The ability to lead a section confidently and perform effectively during busy service periods.

• Excellent organisational skills and strong attention to detail.

• A positive and proactive attitude with strong teamwork and communication skills.

• Flexibility to work evenings, weekends, and holidays as required.

• Relevant culinary qualifications are desirable but not essential.

Benefits

• Free Shuttle Bus transport from local towns/stations to the hotel (Fleet, Church Crookham and Elvetham Heath)

• Employee Travel Programme

• BUPA Dental Health Care

• Excellent Training and Career Development opportunities

• 28 days holiday per annum including bank holidays (increasing based on length of service)

• Group Personal Pension Plan upon completion of three months’ service

• Opportunities to build a successful career with global potential

• Access to Wagestream, a salary advance benefit

• WeCare Employee Wellbeing Platform

• Uniform and free meals on duty