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Chef de Partie

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Job role: Chef de Partie
Reports to: Kitchen Manager

The role will involve bringing high standards of service and procedures from a similar establishment and establishing these at the property. As such the candidate should display excellent communication skills and confidence.
Location – Rye, East Sussex. Accommodation could be made available if required.
Salary – Depending on experience
Job requirements
The Chef de Partie should be able to perform key tasks such as:
• ability to communicate effectively and work well with the front of house team
• you will assist with the responsibility for the smooth running of the kitchen operation
• ensuring that the restaurant food preparation & presentation standards are met & maintained at all times & wherever possible improvements made
• help achieve the agreed food gross profit margin & labour cost inline with the hotel budget
• supervising staff and preparation of all dishes
• ensure staff are trained in the correct kitchen service methods & food standards to meet the employer requirements
• ability to input strategically into the business, eg developing and delivering F&B promotions, functions, working to develop room packages
• ability to communicate effectively and work well with the front of house team

Experience:
• you should have 3 years previous experience at NVQ level 3 or equivalent is essential
• experience of working and assisting in the running of a high quality kitchen
• strong knowledge and interest for food and drink
• a food hygiene certificate is desirable

The kitchen services a number of different areas of the business: guest breakfasts, bar and conference lunches, the restaurant, room service and banqueting/weddings. The property comprises a bar (50 seats), restaurant (30 seats), outside terrace (35 seats) and ballroom (100 seats). Our High Street location provides a good opportunity to capture walk-in business; we also anticipate demand from hotel guests and developing a strong banqueting and wedding business.

As a member of the kitchen you will work well as a member of a team that is very much customer-focused from an operational point of view. All roles in the kitchen report in to the F&B Manager.

The following are possible roles within our Kitchen:
– Kitchen Porter
– Commis Chef
– Chef de Partie
– Sous Chef
– Kitchen Manager

Complete our job application form here.
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We are delighted to announce we will be opening the Falstaff’s Cocktail Bar from Monday 12th April from 5pm – for 7 days a week, hurrah!
To adhere to Boris’s wishes, we will be offering tables seating up to 6 in our popular courtyard garden.

As demand is expected to be high, we strongly recommend you book a table in advance using this link.

OPENING TIMES FROM 12TH APRIL
Monday to Thursday: 5 – 10pm for drinks
Friday: 12 – 10pm for drinks, pizza and bottomless brunch
Saturday: 12-10pm – for drinks, pizza and bottomless brunch
Sunday: 12-9pm – for drinks, pizza and bottomless brunch

The HOTEL will be open for reservations from Monday 17th May, when we will start serving Afternoon Teas again in the Sitting Room.

We can’t wait to re-open again, and are so excited to see our regulars back after such a long break.

We will be observing Covid-19 operating procedures and ask our customers to be patient in working with us to serve you safely.