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For Companies At a Glance
- Tasks: Run your section in a vibrant hotel kitchen, delivering fresh and delicious dishes.
- Company: Join Blue Arrow Catering, a leader in hotel dining experiences.
- Benefits: Earn £16.00-£18.00 per hour plus tips, with meals provided on shift.
- Why this job: Elevate your culinary skills in a dynamic environment with clear progression opportunities.
- Qualifications: Proven experience as a Chef de Partie or strong Demi-CDP ready to advance.
- Other info: Enjoy fair rotas, staff discounts, and a supportive team culture.
The predicted salary is between 13 - 18 £ per hour.
Chef de Partie - Hotel Kitchen (Fresh Food) - Winchester
£16.00-£18.00 per hour + tips/tronc | Part-Time Hotel Chef
Elevate hotel dining. Cook with skill, speed and style. Step into a hotel kitchen where every service is different and every plate matters. Breakfast might see you firing perfect poached eggs for a full restaurant; by lunch you’re prepping fresh fish for a tasting menu special; by evening you’re helping drive a slick 120-cover service or plating for a buzzing wedding. This role is all about fresh ingredients, tight technique, and the energy that makes brilliant hotel kitchens work.
Your Role - What You’ll Be Cooking Up
- Run your section (breakfast, larder, garnish, grill or pastry) with calm precision and real pride.
- Prep fresh and properly: stocks, classic sauces, butchery basics, filleting, veg prep, desserts, pastry elements.
- Deliver across every hotel outlet, including: Restaurant service, Banqueting & events (weddings, conferences, parties), Breakfast service, Room-service favourites, Afternoon tea components.
- Keep plates beautiful, consistent, hot and fast - no excuses.
- Maintain top-tier food safety: HACCP, allergens, FIFO, immaculate checks, EHO-ready all day.
- Support your brigade: coach junior chefs, jump sections when service spikes, and contribute ideas.
- Represent Blue Arrow with professionalism across partner hotels in the Winchester/North Hampshire area (mileage/expenses by agreement).
What You Bring to the Pass
- Proven CDP experience in quality hotel kitchens (or a strong Demi-CDP ready to level up).
- Sharp fundamentals: seasoning, sauces, knife work, temperature control and confident plating.
- Ability to thrive across breakfast, restaurant, banqueting and room-service operations.
- Cool-headed under pressure, communicative, reliable, team-driven.
- Food Safety Level 2 minimum; strong allergen and HACCP awareness.
- Bonus: banqueting experience, pastry or afternoon tea skills, KDS/EPoS knowledge, driving licence for multi-site support.
What’s on Offer
- Competitive hourly rate + tips/tronc + meals on shift.
- Training & development: certifications, workshops, supplier demos.
- Clear progression to Junior Sous / Sous for ambitious chefs.
- Fair, predictable rotas planned in advance.
- Perks: uniform provided, staff discounts, paid breaks or TOIL for OT, wellbeing/EAP.
Hours
Breakfast, lunch, dinner, events and weekends - the full hotel rhythm. We rota fairly to keep the kitchen strong, balanced and performing at its best.
How to Apply
Ready to bring hotel cooking to life? Send your CV to or apply via the link below. We review all applications within 48 hours - and move quickly for the right chef. Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.
Locations
Chef de Partie - Winchester 2026 in Eastleigh, Hampshire employer: Blue Arrow - Southampton
Contact Detail:
Blue Arrow - Southampton Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie - Winchester 2026 in Eastleigh, Hampshire
✨Tip Number 1
Get to know the kitchen vibe! Before you apply, pop into the hotel or restaurant and chat with the team. This gives you a feel for the place and shows your genuine interest.
✨Tip Number 2
Network like a pro! Connect with other chefs and industry folks on social media. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 3
Show off your skills! If you can, bring a dish or two to showcase your cooking style when you meet the hiring team. It’s a great way to make a memorable impression.
✨Tip Number 4
Apply through our website! We love seeing applications come directly from passionate chefs like you. Plus, it speeds up the process so we can get you in the kitchen sooner!
We think you need these skills to ace Chef de Partie - Winchester 2026 in Eastleigh, Hampshire
Some tips for your application 🫡
Craft a Stellar CV: Your CV is your first impression, so make it count! Highlight your relevant experience in hotel kitchens, focusing on your skills with fresh ingredients and your ability to handle busy services. Keep it clear and concise, and don’t forget to mention any certifications you have!
Tailor Your Cover Letter: Don’t just send a generic cover letter; tailor it to us at Blue Arrow! Mention why you’re excited about the Chef de Partie role and how your experience aligns with our focus on quality and teamwork in a fast-paced environment.
Show Off Your Passion: We love to see enthusiasm! In your application, let us know what drives your passion for cooking and how you thrive in a hotel kitchen setting. Share any specific experiences that showcase your skills and dedication to delivering top-notch dishes.
Apply Through Our Website: Make it easy for us to find you by applying through our website! It streamlines the process and ensures your application gets to the right people quickly. Plus, we review all applications within 48 hours, so you won’t be left waiting long!
How to prepare for a job interview at Blue Arrow - Southampton
✨Know Your Ingredients
Before the interview, brush up on your knowledge of fresh ingredients and cooking techniques. Be ready to discuss your experience with stocks, sauces, and various cooking methods. This shows you’re not just a chef but a passionate culinary artist who understands the importance of quality.
✨Showcase Your Team Spirit
In a hotel kitchen, teamwork is crucial. Prepare examples of how you've supported your brigade in past roles, whether it’s coaching junior chefs or jumping into different sections during busy services. Highlighting your collaborative spirit will resonate well with the interviewers.
✨Stay Cool Under Pressure
Expect questions about how you handle high-pressure situations, especially during peak service times. Share specific instances where you maintained composure and delivered excellent results, as this is key for a Chef de Partie role in a bustling hotel environment.
✨Food Safety First
Make sure you’re up to speed on food safety regulations, including HACCP and allergen management. Be prepared to discuss how you implement these practices in your daily work. This not only shows your professionalism but also your commitment to maintaining high standards in the kitchen.
