Chef dePartie – Job Description
Middleton Lodge is a country retreat tuckedaway in the North Yorkshire countryside. Here at the estate we have The CoachHouse, a relaxed restaurant with rooms, serving an all-day kitchen gardeninspired menu and the super unwinding Treatment Rooms.
As the estate grows we’re always looking forfriendly, hardworking perfectionists to join us! Our team will teach you allthe tricks of the trade making sure you deliver the tip top service to our eachof our clients! We make sure there’s plenty of support, training and opportunityfor everyone so you’re always working towards something!
We are currently looking to recruit a Chef dePartie to join the team within the Coach House Restaurant, working alongsidethe Head Chef.
Job Summary
A Chef de Partie is responsible for managing aspecific section of the kitchen, ensuring that food is prepared, cooked andpresented to a high standard. The role involves maintaining food safety andhygiene standards, supporting the Head Chef and Sous Chef, and helping toensure the smooth day-to-day running of the kitchen.
KeyResponsibilities
- Prepare,cook and present dishes to the required quality and presentationstandards.
- Managea designated kitchen section, such as starters, mains, pastry, sauces orgrill.
- Ensureall food is prepared in accordance with recipes, portion sizes and menuspecifications.
- Maintainhigh standards of food hygiene, cleanliness and health and safety.
- Ensurecorrect food storage, labelling, stock rotation and temperature control.
- Monitorstock levels, minimise food waste and report shortages to senior chefs.
- Assistwith ordering, receiving and checking deliveries.
- Superviseand support Commis Chefs, kitchen assistants and other team members.
- Ensuremise en place is completed before service.
- Workefficiently during busy service periods while maintaining consistency andquality.
- Followallergen procedures and accommodate dietary requirements safely.
- Communicateeffectively with the Head Chef, Sous Chef and wider kitchen team.
- Assistwith menu development, daily specials and kitchen improvements whererequired.
- Ensurekitchen equipment is used correctly and maintained in good working order.
Skills andQualifications
- Professionalcookery qualification or equivalent kitchen experience.
- Previousexperience working in a professional kitchen.
- Strongcooking skills and knowledge of food preparation techniques.
- Goodunderstanding of food hygiene, HACCP and food safety procedures.
- Abilityto work under pressure in a fast-paced environment.
- Strongorganisational, communication and teamwork skills.
- Attentionto detail and commitment to food quality.
- Abilityto lead and motivate junior kitchen staff.
PersonalAttributes
- Passionateabout food and cooking.
- Reliable,punctual and professional.
- Wellorganised with a positive attitude.
- Flexibleand adaptable to changing business needs.
- Committedto maintaining high standards.
- Ableto work shifts, including evenings, weekends and bank holidays, asrequired.
ReportingStructure
Reports to: Sous Chef / Head Chef
Supervises: Commis Chefs and kitchenassistants, where applicable.
KeyPerformance Indicators (KPIs)
- Consistentfood quality and presentation.
- Efficientkitchen service and timely food preparation.
- Compliancewith food safety and hygiene standards.
- Effectivestock control and reduced food waste.
- Positiveteamwork and support for junior staff.
- Achievementof kitchen operational standards.
Job purpose: To take responsibility for anassigned kitchen section, delivering high-quality dishes consistently whilesupporting the senior kitchen team and ensuring excellent standards of foodsafety, organisation and service.
Working Hours
48 hours / 4 days
CompanyBenefits
OnSite Parking
Tips
StaffDiscount
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