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- Tasks: Prepare, cook, and present dishes while managing and training your kitchen team.
- Company: Join Aimbridge Hospitality, a leader in connecting people with unforgettable experiences across top hotel brands.
- Benefits: Enjoy industry-leading training, hotel discounts, flexible pay options, and free staff lunches.
- Why this job: Be part of a vibrant team in a dynamic kitchen, shaping memorable dining experiences for guests.
- Qualifications: Great cooking skills, ability to work under pressure, and strong organisational skills are essential.
- Other info: Flexible shifts available; this role is perfect for those passionate about hospitality and guest satisfaction.
The predicted salary is between 24000 - 36000 ÂŁ per year.
Who are we?
Aimbridge Hospitality EMEA are a division of the global Aimbridge Hospitality brand. We’re passionate about connecting great people to great experiences in exciting destinations, working with brands such as Hilton, IHG, Accor, Marriott and everything in between. From the rich diversity of our people and locations to our “people first” approach to business, the Aimbridge experience is like no other.
An exciting time to join our team
At Crowne Plaza, we’re passionate about creating memorable guest experiences through exceptional food and hospitality. This is an exciting opportunity to join a forward-thinking, people-focused team, where your skills, creativity, and ambition will be supported and celebrated. If you’re ready to grow your career in a dynamic hotel environment, we’d love to hear from you.
What is in it for you?
As part of the Aimbridge team, you will have access to industry leading benefits that include
- Industry leading training and leadership development opportunities
- Hotel discounts portfolio wide – Staff rates and up to 50% discount on food & beverage and spa
- Access to Stream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing
- 24/7 access to our employee assistance programme
- Career and lifestyle breaks – Allowing you to take time off for key life events.
- Uncapped incentives to reward you for your contributions
- Free staff parking
- Flexible working opportunities
- Access to hotel gym facilities
A day in the life of…
As a Chef de Partie, you’ll take ownership of your section, ensuring every dish is prepared and presented to the highest standards. Your day will involve working closely with the Sous Chef and Head Chef to deliver outstanding food across all hotel food and beverage operations.
You’ll lead by example, guiding and training Demi Chef de Parties and Commis Chefs, while maintaining a calm and organised approach during busy service periods.
You’ll also contribute to menu development, support stock control, and play a key role in maintaining food hygiene, health and safety, and profitability through effective portion and waste control.
Your passion and attention to detail will directly impact the guest experience and the overall success of the kitchen.
Key Responsibilities
- Prepare, cook, and present dishes within your designated section to brand and quality standards
- Supervise, train, and support Demi Chef de Parties and Commis Chefs
- Assist the Sous Chef and Head Chef in menu planning and development
- Maintain exceptional standards of food hygiene, cleanliness, and health & safety
- Ensure correct use of kitchen equipment and cleaning products
- Monitor portion control and minimise waste to support profit margins
- Work collaboratively with the wider kitchen team to ensure smooth service
- Uphold Crowne Plaza brand standards at all times
What do we need from you?
To be successful in this role, you will have:
- Strong cooking skills with a solid understanding of ingredients, flavours, and techniques
- The ability to remain calm and focused under pressure
- Excellent organisational skills and the ability to manage your section effectively
- Confidence in delegating tasks and leading a small team
- A strong commitment to food safety, hygiene, and cleanliness
- An understanding of kitchen costs, portion control, and profitability
- A genuine passion for delivering an exceptional guest experience
Most importantly, you’ll live and breathe our brand standards and share our passion for hospitality.
- Shift Patterns (may vary according to business needs)
- Early Shift: 07:00 – 15:30 or 08:00 – 14:30
- Mid Shift: 10:00 – 18:30 or 13:30 – 22:00
- Late Shift: 13:30 – 22:00 or 14:00 – 22:30
Contract Details
- 40 hours per week
- Five days over seven, including weekdays and weekends
What’s In It for You?
- Exceptional training and leadership development opportunities
- Hotel discounts across the portfolio – staff rates plus up to 50% off food, beverage, and spa
- Stream – access up to 40% of your earned pay and automatic savings options
- 24/7 Employee Assistance Programme and Virtual GP Via Mintago
- Salary Sacrifice options and retail discounts Via Mintago
- Free staff parking
- Access to hotel gym facilities
At Aimbridge we offer a place for you to grow, succeed and belong. If you’re ready, it’s time to open your door to what’s possible just a few clicks away… Come on in, we’d love to welcome you to our inclusive team shaping the future of hospitality.
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Chef de Partie employer: Aimbridge
Contact Detail:
Aimbridge Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Familiarise yourself with the specific cuisine and dishes served at Crowne Plaza Newcastle. Understanding their menu will not only help you during the interview but also show your genuine interest in the role.
✨Tip Number 2
Network with current or former employees of Aimbridge Hospitality. They can provide valuable insights into the company culture and expectations, which can give you an edge during the hiring process.
✨Tip Number 3
Prepare to discuss your experience with managing kitchen teams and training junior staff. Highlighting your leadership skills will demonstrate that you can effectively delegate tasks and maintain high standards.
✨Tip Number 4
Showcase your understanding of food hygiene and safety regulations. Being knowledgeable about these practices is crucial for a Chef de Partie, and it will reassure the hiring team of your commitment to maintaining a safe kitchen environment.
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant cooking skills and experiences that align with the Chef de Partie role. Emphasise your ability to manage a team, maintain hygiene standards, and your understanding of profit margins.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for cooking and hospitality. Mention specific experiences where you successfully managed a kitchen section or trained junior staff, and express your enthusiasm for working at Crowne Plaza Newcastle.
Showcase Your Culinary Skills: If possible, include a portfolio of your culinary creations or a list of dishes you specialise in. This can help demonstrate your expertise and creativity in the kitchen, which is crucial for the Chef de Partie position.
Highlight Teamwork and Leadership: In your application, emphasise your ability to work under pressure and delegate tasks effectively. Provide examples of how you've contributed to a positive team environment and maintained high standards in previous roles.
How to prepare for a job interview at Aimbridge
✨Showcase Your Culinary Skills
Be prepared to discuss your cooking techniques and experiences in detail. Bring examples of dishes you've created or worked on, and be ready to explain the thought process behind them.
✨Demonstrate Team Leadership
Highlight your experience in managing and training kitchen staff. Share specific examples of how you've successfully delegated tasks and maintained a positive team environment under pressure.
✨Emphasise Hygiene and Safety Knowledge
Make sure to convey your understanding of food safety regulations and hygiene practices. Discuss how you ensure compliance in the kitchen and any relevant certifications you may have.
✨Understand Profit Margins
Be ready to talk about how you monitor portion control and waste management to maintain profitability. This shows that you not only care about the quality of food but also the efficiency of kitchen operations.
