We are excited to invite a motivated Demi Chef de Partie to join our Hot Kitchen team, contributing culinary skills and energy to deliver high-quality dishes and an exceptional dining experience for all guests.

Key Responsibilities in Hot Kitchen Operations

• Prepare, cook, and present dishes to the highest standards, ensuring consistent quality within the hot kitchen.
• Assist the Chef de Partie and Sous Chef with daily food preparation, production, and service, maintaining a cohesive team environment.
• Follow all recipes and portion control guidance to minimise waste and maximise efficiency.
• Ensure that all equipment and work areas are kept clean, organised, and compliant with health and safety regulations.
• Support with ordering, receiving, and storing kitchen supplies and ingredients, ensuring freshness and stock rotation.
• Assist in controlling costs and supporting accurate inventory management as instructed by senior kitchen staff.
• Work collaboratively with the wider kitchen and service team to ensure smooth delivery of service at all times.
• Contribute ideas for menu development and kitchen improvements, promoting innovation and creativity in food presentation and preparation.

Skills and Experience Required in Professional Culinary Roles

• Previous experience in a professional kitchen, ideally within a hot section or line chef role.
• Solid knowledge of safe food handling, kitchen hygiene, and health and safety regulations.
• Understanding of modern kitchen equipment operation and daily kitchen routines.
• Ability to maintain focus and deliver under pressure during busy service periods.
• Strong communication and teamwork skills, with a positive, proactive attitude.
• Keen attention to detail and pride in delivering consistently high standards.
• Passion for contemporary cuisine, continuous learning, and professional development.