Chef de Partie (variouse locations nationally)

Requirements

• A recognised Culinary Certificate or Diploma.

• Minimum of 3 years experience as a Chef de Partie in a luxury hotel or fine dining restaurant

• Strong technical skills relevant to your station, and a passion for precision, quality and consistency.

• Excellent communication skills, the ability to lead a small team, mentor junior cooks, and maintain professionalism at all times.

• Comfortable dealing with high-profile/demanding clientele and motivated to work in a top-tier environment.

• Punctual, disciplined, flexible (including evenings, weekends, high seasons), with own reliable transport.

• A commitment to upholding the brand's premium standards, ability to cope under pressure while maintaining composure and creativity.

Key responsibilities

• Take full ownership of your station: preparing mise‑en‑place, supervising...

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