Chef De Partie

At Gilpin Hotel & Lake House, we proudly offer two distinct luxury establishments situated on separate estates, yet operated seamlessly as one cohesive team. Whether you opt for the laid-back ambiance of Gilpin Hotel or the distinct combination of hotel and country house at Gilpin Lake House, your experience with us is designed to be effortlessly harmonious.

Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With three very different kitchens on our beautiful sites, we employ staff with a range of culinary skills and qualifications ranging from creative chefs with Michelin Star experience to our much-needed and hard-working kitchen porters. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.

A Chef De Partie:

• Prepares and cooks dishes according to the recipes, guidelines, and instructions provided by the senior chef team.
• Executes culinary techniques specific to the assigned section, ensuring that the quality, taste, and presentation of the dishes meet the established standards.
• Assists in the setup and organisation of the assigned section before service, ensuring that all necessary ingredients, equipment, and tools are available and in proper working order.
• Maintains a clean, tidy, organised and safe working environment at all times.
• Monitors and maintains the quality and consistency of dishes throughout the cooking process. Tastes and adjusts seasoning as needed. Reports any quality or consistency issues to the senior chefs for resolution.
• Assists in the management of ingredient inventory for the assigned section, ensures proper stock rotation, storage, and labelling. Notifies the senior chefs of any shortages or discrepancies in a timely manner.
• Works closely with the culinary team, effectively communicates and collaborates to ensure smooth operations and timely service. Assists colleagues as needed and follows instructions from senior chefs.
• Contributes ideas and suggestions for new dishes, improvements, or adaptations for the assigned section. Collaborates with the senior chefs in menu planning and development.
• Adheres to strict food safety and hygiene standards, including proper handling, storage, and labelling of ingredients. Ensures cleanliness and sanitation in the assigned section, following all health and safety regulations.
• Shows a desire to develop and complete any training courses available and encourage others.
• Takes responsibility and ownership of their section, ensuring that a high standard of cleanliness and tidiness is maintained.
• Sets examples to younger team members.
• Is willing to complete a job and then assist others.
• Improves culinary skills and knowledge continuously, by staying updated on industry trends, techniques, and new ingredients.
• Is confident in presenting food to guests and has the ability to explain dishes in a clear, confident and professional manner.
• Seeks guidance from senior chefs and actively participates in training programs and workshops.
• Is presentable at all times in clean pressed uniform, with long hair tied back. Attention to personal hygiene is also extremely important.

Qualifications:

• Culinary qualification or experience in a professional kitchen.
• Food hygiene qualification is essential.
• Previous experience in a professional kitchen, preferably in a similar role.
• Strong culinary skills with knowledge of various cooking techniques and kitchen equipment.
• Attention to detail and a commitment to delivering high-quality dishes.
• Understanding of food safety and hygiene standards and the ability to follow them strictly.
• Excellent teamwork and communication skills to effectively collaborate with the kitchen team.
• Flexibility to work evenings, weekends, and holidays, as per the demands of the restaurant.
• Physical stamina and dexterity to stand for long periods, lift heavy pots and pans, and perform repetitive tasks.
• Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.

Additional Information:

• Salary: £32,500
• Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £370 per month.
• Hours: 50 hours per week.
• Canteen
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free or subsidised travel
• Gym membership
• On-site parking
• Relocation assistance may be available
• Staff transport provided free between staff houses and hotel