Chef de partie
| Posting date: | 18 July 2025 |
|---|---|
| Hours: | Full time |
| Closing date: | 17 August 2025 |
| Location: | Stirling, County Stirling |
| Remote working: | On-site only |
| Company: | The Golden Lion Hotel |
| Job type: | Permanent |
| Job reference: | CDP1 |
Summary
The Golden Lion Hotel is seeking a skilled and dedicated Chef de Partie to join our culinary team. This role is responsible for managing a designated section of the kitchen, ensuring the consistent preparation and presentation of high-quality dishes in accordance with established standards. The successful candidate will demonstrate professionalism, attention to detail, and a commitment to maintaining the integrity of our culinary offering.
Key Responsibilities:
Oversee the daily operations of an assigned kitchen section (e.g., grill, larder, pastry), ensuring timely and accurate execution of menu items
Maintain strict adherence to food safety and hygiene protocols in accordance with regulatory standards
Assist in the supervision and development of junior kitchen staff, providing guidance and support as required
Collaborate with senior chefs on menu development, contributing ideas for seasonal specials and operational improvements
Monitor stock levels and communicate procurement needs to the Head Chef or Sous Chef
Ensure consistency in portion control, presentation, and quality across all dishes prepared within the section
Candidate Profile:
Proven experience in a similar role within a professional kitchen environment
Sound knowledge of culinary techniques, kitchen operations, and food safety regulations
Ability to work efficiently under pressure while maintaining composure and precision
Strong interpersonal and communication skills, with a collaborative approach to team dynamics
Formal culinary training or relevant certification is desirable
Food hygiene certification (or willingness to obtain) is required
Remuneration & Benefits:
Competitive salary commensurate with experience
Share of gratuities
Complimentary meals during shifts and staff discounts across hotel services
Access to ongoing training and professional development opportunities
Supportive team culture within a respected heritage property
Key Responsibilities:
Oversee the daily operations of an assigned kitchen section (e.g., grill, larder, pastry), ensuring timely and accurate execution of menu items
Maintain strict adherence to food safety and hygiene protocols in accordance with regulatory standards
Assist in the supervision and development of junior kitchen staff, providing guidance and support as required
Collaborate with senior chefs on menu development, contributing ideas for seasonal specials and operational improvements
Monitor stock levels and communicate procurement needs to the Head Chef or Sous Chef
Ensure consistency in portion control, presentation, and quality across all dishes prepared within the section
Candidate Profile:
Proven experience in a similar role within a professional kitchen environment
Sound knowledge of culinary techniques, kitchen operations, and food safety regulations
Ability to work efficiently under pressure while maintaining composure and precision
Strong interpersonal and communication skills, with a collaborative approach to team dynamics
Formal culinary training or relevant certification is desirable
Food hygiene certification (or willingness to obtain) is required
Remuneration & Benefits:
Competitive salary commensurate with experience
Share of gratuities
Complimentary meals during shifts and staff discounts across hotel services
Access to ongoing training and professional development opportunities
Supportive team culture within a respected heritage property