Chef De Partie

Proven culinary experience — usually 3–5+ years working in professional kitchens, ideally in high-end, fine dining or luxury hotel environments.

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Previous experience specifically in a 5-star hotel, Michelin-level restaurant or luxury hospitality setting

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professional culinary qualification (e.g., City & Guilds, NVQ, equivalent culinary diploma) or equivalent hands-on experience.

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Food Safety & Hygiene certification (Level 2 minimum; Level 3 preferred).

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Knowledge of HACCP food safety systems and kitchen health & safety practices.

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Flexible with shift patterns and willing to take on reasonable duties beyond core station tasks.

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Right to work in the UK

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Good level of English