Job Title: Chef de PartieWe have a fantastic opportunity to work directly within an independent chef/patron who is an incredibly talented mentor. Together with his phenomenal Head Chef, they have over a decades worth of experience in Michelin Restaurants. They have puts their heads together to create a unique Mediterranean restaurant creating cutting edge dishes. The restaurant oozes style and elegance. Every fixture/furniture within the restaurant, bar and private dining room are hand-picked, creating a unique dining experience their guests.Chef de Partie benefits:
£42,000 per annum – working 4 days onMediterranean cuisine – Lunch and Dinner operation (small menu – weekly changing)Professional team of 25 chefsLondon BridgeAveraging 100 covers for lunch and 150+ for dinner
Chef de Partie requirements:
A passionate, reliable and competent Chef de Partie who is eager to learn and develop within a foodie professional kitchen.A Chef de Partie with a strong foundation having training within reputable kitchens.The ideal Chef de Partie will looking for a role where they can learn more about different cooking techniques, using a variety of European ingredients.A keen communicator, someone who can take instructions and works well with other chefs in the kitchen team.....Read more...
Chef de Partie – Dublin North
We are currently seeking a Chef de Partie for a busy hotel in North Dublin
In this role, you will be responsible for assisting with the daily operations of this busy kitchen, while working alongside a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated and passionate.
Accommodation is available if required.
For more information, please apply through the link below.....Read more...
We’re recruiting a Chef De Partie to join a well-regarded North Norfolk hotel group, delivering seasonal British food across a collection of beautiful coastal properties. This is a fantastic opportunity to relocate to the Norfolk coast, cook with exceptional local produce, and join a stable, family-run business operating Rosette-level kitchens with genuine work–life balance.The role offers live-in accommodation from £55 per week and a 4-day working week. Set along the stunning North Norfolk coastline, the hotels offer sea views, strong kitchen teams and varied operations - from gastro-pub dining to premium banqueting and Rosette-level restaurant cooking.If you’re a Chef De Partie looking to escape the city, develop your craft and work with outstanding ingredients, this is a brilliant opportunity to make the move to the coast!The offer
Up to £34,000 + tronc (up to £3,000)4-day working week / 3 days off together48-hour contract with straight shiftsLive-in accommodation available – £55 per week (all bills included)Staff rooms and apartments available within a few miles of the hotels
The role
Join a professional brigade of around 8 chefs per kitchenRun and take ownership of your section during serviceDeliver fresh, seasonal British food across varied service stylesWork across restaurants, banqueting and high-volume service periodsMaintain strong organisation, prep levels and service standardsMaintain strong GP awareness, stock control and kitchen organisation
The food
Seasonal British cuisine using high-quality local produce1 AA Rosette standard restaurant cookingHigh-end banqueting and event cateringFresh gastro-pub style menus with strong volume service
The Chef De Partie
A Chef De Partie with an elevated fresh-food or rosette background.A genuine passion for food, presentation and premium ingredients.Excellent commitment and longevity within previous roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Up to £35,000 | 4 Days On / 3 Days Off | Full-Time, Permanent | Hexham, NorthumberlandWe are delighted to be working on behalf of a highly regarded, food-led hotel and restaurant local to the Hexham area to recruit a talented Chef de Partie.This is an excellent opportunity for a passionate chef who enjoys working with fresh, seasonal produce, values a strong work–life balance, and is looking to progress their career within a well-established and respected operation.
The OpportunityYou will be joining a busy, professional kitchen team within a popular hotel restaurant that prides itself on quality, consistency, and locally sourced ingredients. Working closely with an experienced Head Chef, you will take responsibility for running your own section while contributing to the development of seasonal menus.This role would suit an ambitious Chef de Partie or an experienced Commis Chef ready to step up.
Key Responsibilities
Running a designated section of the kitchen during servicePreparing and cooking dishes using fresh, high-quality ingredientsMaintaining high standards of food hygiene, safety, and presentationWorking collaboratively within a professional kitchen teamSupporting the Head Chef with day-to-day kitchen operationsConsistently delivering food to a high standard
About YouTo be considered for this role, you will ideally have:
Previous experience as a Chef de Partie or strong Commis ChefA genuine passion for food and fresh ingredientsKnowledge of classic cooking techniquesA positive, team-focused attitude and strong work ethicGood organisation and communication skillsLevel 2 or 3 Professional Cookery qualification (or equivalent experience)A sound understanding of food hygiene and safety standardsFluent spoken and written English
What’s On Offer
Up to £35,000 per annum (DOE)4 days on / 3 days off working patternFull-time, permanent positionMeals on dutyStaff discountsShare of tips28 days holiday (including bank holidays)Pension schemeOngoing training and genuine career progression opportunitiesOpportunity to work within one of the area’s most respected hospitality businesses
LocationThis role is based in Hexham, Northumberland. Candidates must be able to commute or relocate.
Eligibility
You must have the right to work in the UKThis position is not offering sponsorship
How to ApplyTo apply, please submit an up-to-date CV detailing your recent kitchen experience, including dates of employment. Due to high application volumes, only suitable candidates will be contacted.....Read more...
Junior Sous Chef, BeaconsfieldSalary of up to £45,000We are recruiting for a Junior Sous Chef to join the kitchen of a bold, design-led hotel and restaurant in Beaconsfield.This is a brilliant opportunity for a strong Senior Chef de Partie who is ready to step into their first Junior Sous Chef role in a quality-driven kitchen.The food style is built around great produce, bold flavour, and clean technique. The kitchen is led with a simple approach: let the ingredients and the cooking speak for themselves. At the heart of the kitchen is a Josper grill, bringing depth and character to the menu and playing a key role in the restaurant’s identity.You will work closely under a Michelin chef in a supportive, friendly kitchen where standards are high and there is genuine room to learn and develop. This is the kind of role that gives the right chef the chance to take that next step properly, with guidance, structure, and the chance to build real leadership experience.What we are looking for
A strong Senior Chef de Partie ready to step up into a first Junior Sous Chef roleA quality-led background in good restaurantsMichelin experience would be a real plus, though a strong rosette background would also be very well receivedSomeone confident with fresh food, service, and high standardsA chef who is ready to take on more responsibility and support the wider teamCalm, organised, and eager to keep learning
What makes this role stand out
Salary of up to £45,000Basic salary plus tronc48-hour contractThe chance to work closely under a Michelin chefA kitchen centred around fire cooking and strong seasonal produceA genuinely friendly and inviting working environmentA real stepping-stone role for an ambitious chef looking to progress
The foodThe menu champions modern British cooking with seasonal changes throughout the year. The style is honest, produce-led, and elevated through technique rather than overcomplication. Signature dishes from the Josper grill bring a strong sense of identity to the offer, including impressive sharing cuts that create a real guest experience.The venueSet within one of the area’s most distinctive hospitality destinations, this is a site known for its bold style, strong atmosphere, and memorable guest experience. It combines quality dining with luxury hotel stays and a setting that feels escapist, indulgent, and full of personality.....Read more...
Chef de Partie , Soho, LondonA modern British restaurant and bar in Soho is looking for a Chef de Partie to join a friendly team of chefs.You will work with top-quality British produce and cook seasonal dishes focused on freshness and creativity.The restaurant offers lunch and dinner service.Role details
Modern British, seasonal menuFresh food and scratch cookingElevated dining environmentTeam of around 6 people on shiftShifts between 10:00 and 22:00Paid for every minute you work
Pay
£16.50 per hour32-hour contract + Paid overtime
Benefits
£450 gross refer-a-friend scheme (unlimited referrals)50% discount on food and drink onsiteReward and discounts platformSmartTech and Cycle to Work schemesExcellent staff food on shiftGreat local business partnership discountsOngoing training and career developmentRegular hands-on training sessions and supplier visitsThe chance to work with superb ingredients and high-quality raw materials
What you need
Strong background as a CDPAt least 1 to 2 years in your current or most recent CDP positionStrong experience with fresh food and scratch cookingExperience working in a kitchen with an elevated level of dining
....Read more...
As an apprentice chef, you will be trained through different sections of the kitchen, working on either the larder or pastry section.
You will learn how to prepare, cook, and serve the dishes you make to our guests. Alongside our experienced team to help you know the details needed for our restaurant.
You will be expected to work in the below areas:
Room service - Preparing and cooking room service menu dishes as per our standards
Restaurant - Preparing, cooking and serving menu dishes. Such as the Raw Orkney scallop, granny smith apple, wasabi, and dill along with others
Training:
All of your training will be completed within the workplace
You will be working towards the Level 2 Commis Chef apprenticeship
You will have the opportunity to work towards your Functional Skills in Maths and English if you do not have the GCSEs or equivalent
Training Outcome:
A natural progression route would be a Level 3 Apprenticeship. Options are Senior Production Chef, Chef De Partie or Hospitality Supervisor, depending on the chosen job route and if the current job role supports the learning
Employer Description:Privately owned hotel and restaurant, with a focus on high-quality experience for our guests.
Hotel: 4 red stars with AA guide
Restaurant: 1 Michelin star and 3 rosettes
See the website for more detailsWorking Hours :Accommodate open times:
Tuesday to Thursday - 06:30 - 21:00 and Friday to Sunday - 12:30- 13:30, 18:30 - 21:00. Shift patterns will vary.Skills: Communication skills,Attention to detail,Presentation skills,Team working,Positive attitude,Creative approach to work....Read more...
Assist senior chefs with basic food preparation, such as chopping vegetables, preparing ingredients, and plating dishes
Learn and apply correct cooking techniques under supervision, following recipes and quality standards
Maintain cleanliness and organisation of kitchen work areas, equipment, and utensils
Follow strict food hygiene, safety, and allergen control procedures at all times
Support the team in receiving, checking, and storing deliveries in line with stock rotation practices
Participate in training sessions to develop culinary knowledge, kitchen skills, and time management
Training:
As part of the apprenticeship, you will be required to attend Sheffield College, City Campus once per week
Training Outcome:
Upon successful completion of the apprenticeship this may lead to development to Chef De Partie
Employer Description:Fischer’s Baslow Hall is an award-winning 3 AA Rosette, Michelin Guide reccomended restaurant and 4 AA Red Star hotel with 11 bedrooms, set in a stunning country house on the edge of the Peak District. Known for our seasonally inspired menus and impeccable service, we pride ourselves on using the finest locally sourced ingredients, many from our own kitchen garden. Our talented kitchen team overseen by Head Chef John Shuttleworth works with precision, creativity, and passion to deliver exceptional, seasonally led dishes that delight our guests. Joining Fischer’s means becoming part of a supportive, professional environment where you can learn, be creative and develop your culinary career in a truly inspiring setting.Working Hours :This role will be on a rota basis including some weekends.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Patience....Read more...
The successful apprentice will be assisting with the day to day running of the kitchen, duties will include and not limited to:
Mise en Place (MEP): Expert preparation of ingredients, tools, and equipment to ensure seamless service.
Event days, working a section.
Opening and closing procedures.
Ensure health and safety is adhered to at all times.
Training:You will be required to our City Centre Campus in Bath, one day per week, term time only.Training Outcome:On successful completion of the apprenticeship there may be the opportunity to continue working with the employer as a qualified Chef de Partie.Employer Description:Priston Mill is a picturesque location, perfect for all kinds of events and special occasions, such as parties and weddings, corporate events and so much more. It’s the ideal countryside venue, not far from the historical city of Bath. Working Hours :Working 5 out of 7 days (including one collage day), including nights and weekends. Hours to be discussed at interview stage.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Logical,Team working,Willingness to learn....Read more...
The Apprentice will have the opportunity to work as part of a small team and typical day to day responsibilities will include:
Checking and putting away deliveries
Organising prep lists for the day ahead and getting ready for service
Helping to develop Daily Specials
Food preparation and service including meat, fish, vegetables, larder and desserts
Involvement and responsibility for ensuring Food Safety and H&S Standards
Stock rotation, ordering and storing
Working in an organised, clean and tidy manner
Training:
The apprentice will work towards the Level 2 Commis Chef Apprenticeship, delivered through Coastland College
This includes structured off‑the‑job learning alongside practical experience in the restaurant kitchen, covering cooking methods, food preparation, nutrition, allergens, kitchen operations and professional standards
On completion, the apprentice will achieve a Commis Chef apprenticeship certificate, recognised across the hospitality industry and providing a strong foundation for future progression into chef de partie roles and beyond
Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Employer Description:The Pymore Inn is an independent freehouse (we’re not owned by or tied to any Brewery) nestled in the Dorset countryside, with a small team offering creative, eclectic, seasonal core menus with Daily Specials as well as seasonal events, weddings and parties. We focus heavily on fresh, local ingredients and work with local farms and meat suppliers – our venison comes from within 3 miles of the pub, as does some of our cider.
For 2026 we’re developing a small kitchen garden for super fresh ingredients and we’ve been awarded Gold from Taste of The West and Best Regional Pub Garden from CAMRA in 2025 so there’s plenty of opportunity for hands – on involvement in the business.Working Hours :Hours by weekly rota over 5 days per week (2 days off together). Operational hours are Weds – Sat 12 noon – 10pm, Sundays 12 – 5. Some seasonal variation, and we usually close for 2 weeks every January.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative....Read more...
