Job Details
The Company and the Role:
Amazing 4-star hotel and Gastro Pub based in the picturesque Hampshire countryside near Alresford, is seeking a passionate fresh food Chef de Partie to join their award-winning permanent kitchen team.
Being part of this team means you will be joining a well-known and award-winning national brand, offering superb career opportunities for development in all areas of catering and hospitality.
Joining a hard-working team in a 100% fresh food kitchen environment with some unique working options when it comes to food preparation, menu and seasonality choices, finding new and exciting ways to engage with guests and customers culinary experiences.
With a regularly changing menu this company does not rest on its laurels, the core classics will always be there, but various seasonal daily specials will offer vibrant and complimentary alternatives throughout the year.
As Chef de Partie you are responsible for creating a high standard of food with the freshest ingredients ranging from local game and trout to locally sourced butchers, and the larder is stocked with local cheeses and vegetables all year round.
Key Features of the Role:
Carrying out food preparation which you would have previous Chef, Cook, Commis or Chef de Partie roles, in a fresh food kitchen, preparing and cooking all dishes from scratch.
Working in a kitchen with high standards, with a passion to achieve award-winning status such as rosettes or higher, as part of an integrated team of 4-5 professional Chefs.
Able to handle regular changing menu items, as produce or menu items rotate or stock runs out due to busy service or end of the seasonal ingredients, you may have to work on the fly or come up with quick fix alternatives, but never at the expense of quality or standards.
Working roughly 50-55 hours per week, with 2.5 days off per week, as the venue is a four-star hotel and awarding-winning Gastro Pub you will be covering breakfast (1-2 shifts per week for each chef from 7:30), or lunchtime and dinner service (latest sitting is at 22:00 for dinner).
The restaurant can sit up to 150 covers on average, but during its peak season and at weekends they open up the outdoor catering and pizza oven and cook in the garden from 16:30 till 20:00, which can see cover numbers rise to 250 - 300 on its busiest day, but it gives you a chance to interact and engage with the guests in an outdoors work environment.
Knowledge and Skills Required:
As an accomplished Chef de Partie it is expected that you will have the knowledge and transferable skills set to complete basic food preparation.
Essentially you will be trusted to cook and present certain dishes and menu items to the Head Chef and the brands high standards, you will need to be able to take direction and feedback.
It is also essential that you have a passionate food background, and a real interest in menu pairing, creation and execution, preferably supported by a relevant qualification.
Coming from a rosette or Michelin standard restaurant is not essential, but you must have worked in alternative award-winning restaurant kitchens in your current or previous roles.
Due to the nature and requirements of the kitchen, we will need candidates transferring from a hotel, restaurant, gastro pub, pub or similar fresh food kitchen, where you are serving 150 - 300 covers per day minimum, as the service pace will be fast and standards will be high.
You must have your own transport to get to the venue for an interview and trial, and to ideally get around, however there is accommodation offered to live in, which is for 1 person only, so please make sure you have discussed the fact you could be away from loved ones 4 or 5 days a week.
What`s on Offer?
The successful Chef de Partie will be offered a basic salary ranging from £20,000 to £23,000 (which will be assessed during interview and trial, no guarantee will be made), if you are a good high standard Chef de Partie and can back this up, then the top salary range will be yours.
Tronc (service charge) is on top of your basic salary which is 10-12% paid by guests and split with FOH and BOH staff, which could add on an extra £3,000 to your salary.
Tips are available but are not guaranteed as most guests pay Tronc service charge.
Working in a picturesque location with a trusted and professional team of 3-4 other Chefs, with high standards and award-winning passion in a full time 50-55 hours per week capacity.
Accommodation can be provided if required.
2.5 days off every week.
Career development and additional training support and motivation from the brand is available, if you want to move up the brigade structure then you can, if you want to stay where you are then you can, you are part of a national brand, so opportunities will open up.
Discounts across the brands various ro
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