Chef De Partie
| Dyddiad hysbysebu: | 13 Mawrth 2026 |
|---|---|
| Cyflog: | £13 yr awr |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 12 Ebrill 2026 |
| Lleoliad: | Dunfermline KY12 |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Compass Hospitality UK Ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
Position Overview
The Chef de Partie is responsible for running a specific section of the kitchen and preparing high - quality dishes in line with hotel standards. Working under the supervision of the Head Chef and Sous Chef, the role supports the delivery of consistent food quality across the hotel’s restaurant, bar, room service, and banqueting operations while maintaining high standards of hygiene, efficiency, and teamwork.
Key Responsibilities
Food Preparation & Kitchen Operations
• Prepare and cook dishes within the assigned section to hotel standards
• Ensure consistency in food quality, portioning, and presentation
• Assist with preparation of ingredients before service and support efficient kitchen operations during busy periods.
• Support banqueting and event catering where required
Teamwork & Section Support
• Work closely with the Head Chef, Sous Chef, and kitchen team to ensure efficient service
• Maintain an organised and well-prepared section at all times
• Assist junior kitchen staff where required
Stock Control, Hygiene & Safety
• Monitor ingredients within the section and report stock requirements
• Ensure proper food storage, rotation, and waste control
• Maintain high standards of kitchen cleanliness and food safety (HACCP/Cook Safe)
• Follow all health, safety, and allergen regulations
Skills & Competencies
• Strong basic culinary skills and knowledge of kitchen operations
• Good organisation and ability to manage a section during service
• Attention to detail in food preparation and presentation
• Ability to work effectively in a fast-paced kitchen environment
• Good teamwork and communication skills
Note: Applicants must have the right to work in the UK to be considered for role.
The Chef de Partie is responsible for running a specific section of the kitchen and preparing high - quality dishes in line with hotel standards. Working under the supervision of the Head Chef and Sous Chef, the role supports the delivery of consistent food quality across the hotel’s restaurant, bar, room service, and banqueting operations while maintaining high standards of hygiene, efficiency, and teamwork.
Key Responsibilities
Food Preparation & Kitchen Operations
• Prepare and cook dishes within the assigned section to hotel standards
• Ensure consistency in food quality, portioning, and presentation
• Assist with preparation of ingredients before service and support efficient kitchen operations during busy periods.
• Support banqueting and event catering where required
Teamwork & Section Support
• Work closely with the Head Chef, Sous Chef, and kitchen team to ensure efficient service
• Maintain an organised and well-prepared section at all times
• Assist junior kitchen staff where required
Stock Control, Hygiene & Safety
• Monitor ingredients within the section and report stock requirements
• Ensure proper food storage, rotation, and waste control
• Maintain high standards of kitchen cleanliness and food safety (HACCP/Cook Safe)
• Follow all health, safety, and allergen regulations
Skills & Competencies
• Strong basic culinary skills and knowledge of kitchen operations
• Good organisation and ability to manage a section during service
• Attention to detail in food preparation and presentation
• Ability to work effectively in a fast-paced kitchen environment
• Good teamwork and communication skills
Note: Applicants must have the right to work in the UK to be considered for role.