Andrew Brownsword Hotels
Chef de Partie
Key Responsibilities
- Working with fresh food to create delicious dishes for guests.
- Running a section of the kitchen.
- Developing knife skills and learning from senior chefs.
- Adhering to allergen training procedures.
- Maintaining kitchen cleanliness.
- Properly labelling food to prevent spoilage.
- Sharing knowledge with junior chefs.
- Working flexible rotas to maintain work/life balance.
Skills and Expertise
- Experienced chef.
- Excellent knife skills.
- Knowledge of food safety and hygiene.
- Teamwork skills.
- Strong communication skills.
- Adaptability and flexibility.
Job Facilities/Benefits
- Competitive pay, including service charges and tips.
- Perkbox benefits (retail and hospitality perks).
- Discounted food and beverages at group hotels.
- Staff rate of 25 B&B per person.
- Employee Assistance Programme (confidential helpline).
- Free meals on duty.
- Development opportunities and internal promotions.
- Milestone awards (champagne, afternoon tea, dinner).
- Longer hotel stays, extra days off, and unique gifts.