At a Glance
- Tasks: Prepare and cook delicious dishes in a vibrant kitchen environment.
- Company: Join the Royal and Fortescue, a renowned hotel with a passion for culinary excellence.
- Benefits: Earn £13.50 per hour with 35 hours a week and great team perks.
- Other info: Exciting opportunities for growth in a supportive and dynamic setting.
- Why this job: Be part of a creative team and showcase your culinary skills every day.
- Qualifications: Experience in a kitchen and a love for cooking are essential.
The predicted salary is between 27300 - 27300 £ per year.
Location: Boutport Street, Barnstaple EX31 1HG
Salary: £13.50 per hour
Hotel: The Royal and Fortescue
Hours per week: 35 hours per week
Deadline to apply: 08/06/2026
As a Chef de Partie, you will ...
Locations
Chef de partie H/F in Barnstaple, Devon employer: Brend Hotels
The Royal and Fortescue is an exceptional employer that values culinary creativity and teamwork, offering a vibrant work culture in the heart of Barnstaple. With competitive pay and a commitment to employee development, we provide opportunities for growth and advancement within the hospitality industry, making it a rewarding place for passionate chefs to thrive.
StudySmarter Expert Advice🤫
We think this is how you could land Chef de partie H/F in Barnstaple, Devon
✨Tip Number 1
Network like a pro! Chat with fellow chefs and industry folks at local events or online forums. You never know who might have the inside scoop on job openings.
✨Tip Number 2
Show off your skills! Create a portfolio showcasing your best dishes and culinary creations. This can really set you apart when you're in front of potential employers.
✨Tip Number 3
Be proactive! Don’t just wait for job postings to pop up. Reach out directly to restaurants or hotels you admire and express your interest in working with them.
✨Tip Number 4
Apply through our website! It’s super easy and ensures your application gets seen. Plus, we’re always on the lookout for passionate chefs like you!
We think you need these skills to ace Chef de partie H/F in Barnstaple, Devon
Some tips for your application 🫡
Read the Job Description Carefully:Before you start your application, make sure to read through the job description thoroughly. This will help you understand what we're looking for in a Chef de Partie and tailor your application accordingly.
Show Off Your Skills:When filling out the application form, don’t hold back! Highlight your culinary skills and any relevant experience you have. We want to see what makes you a great fit for our team at The Royal and Fortescue.
Be Honest and Authentic:We appreciate authenticity, so be yourself in your application. Share your passion for cooking and why you want to join us. A genuine approach can really make your application stand out!
Apply Through Our Website:Make sure to apply directly through our website. It’s the easiest way for us to receive your application and ensures that it gets reviewed promptly. Don’t miss out on this opportunity!
How to prepare for a job interview at Brend Hotels
✨Know Your Culinary Skills
Make sure you brush up on your cooking techniques and specialities. Be ready to discuss your experience with different cuisines and how you handle various kitchen equipment. This will show your passion and expertise in the role.
✨Showcase Your Team Spirit
As a Chef de Partie, teamwork is crucial. Prepare examples of how you've collaborated with others in the kitchen. Highlight any experiences where you’ve helped train junior staff or worked under pressure during busy service times.
✨Understand the Menu
Familiarise yourself with the hotel's menu and any signature dishes they offer. Being able to discuss these dishes and suggest improvements or variations can impress the interviewers and demonstrate your commitment to the role.
✨Ask Thoughtful Questions
Prepare some insightful questions about the kitchen culture, the team you'll be working with, and the expectations for the Chef de Partie role. This shows your genuine interest in the position and helps you assess if it's the right fit for you.
