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Chef de Partie

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

• 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

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