Chef de Partie in Grantham

Brightstar is an award-winning hospitality management company, with a proven track record in delivering excellence. Our motto is people, quality, profit, and it’s no accident that people come first. We know that great things come from great people! We are passionate about creating an environment where our employees can bring their A-game and be their best selves.

As a Chef de Partie, you act as a section leader within the kitchen, delivering high standards of food quality and presentation. You take ownership of your section, support junior chefs, and contribute to smooth kitchen operations. You thrive in a fast-paced environment and lead by example through consistency, organisation, and teamwork. Brightstar’s values guide how we work: Have Fun, Enjoy Your Work, Act with Integrity, Reach for More, and Take Care. As Chef de Partie, you bring these values to life through your leadership, food standards, and commitment to the guest experience.

Objectives of this role:

• Lead your kitchen section to deliver consistent, high-quality dishes.
• Maintain high standards of food preparation and presentation.
• Support smooth daily kitchen operations.
• Train and mentor team members within your section.
• Respond to guest dietary requirements and special requests.
• Contribute to a positive and collaborative kitchen culture.

Key Responsibilities

People

• Lead and support chefs within your section.
• Communicate clearly with the kitchen and front-of-house teams.
• Support training and development of junior team members.
• Maintain a professional and respectful working environment.
• Contribute to a positive and supportive kitchen culture.
• Represent Brightstar values through behaviour and leadership.

Quality

• Prepare and present dishes to hotel and brand standards.
• Ensure consistency in portioning, plating, and taste.
• Assist in menu development and daily specials using seasonal ingredients.
• Maintain cleanliness and organisation of your section.
• Ensure dietary and allergen standards are followed accurately.
• Report equipment or maintenance issues promptly.

Profit

• Manage stock levels within your section.
• Ensure ingredients are stored, rotated, and labelled correctly.
• Minimise food waste through effective preparation and portion control.
• Use ingredients and equipment responsibly.
• Support cost control through efficient working practices.

Responsible Business

• Follow all health, safety, and food hygiene standards, including HACCP.
• Maintain a clean, safe, and organised work area.
• Ensure correct PPE is worn and hygiene standards are upheld.
• Dispose of waste correctly and support recycling practices.
• Comply with all company policies, procedures, and hotel brand standards.
• Complete all mandatory training within required timeframes.

Skills and Qualifications

• Strong cooking and food preparation skills.
• Ability to follow recipes and brand standards accurately.
• Good communication and teamwork abilities.
• Professional, calm, and focused under pressure.
• Organised and efficient in a fast-paced environment.
• Knowledge of food hygiene and safety standards.
• Willingness to work late nights when required, including cleaning and closing duties after service.
• Culinary school training or equivalent kitchen experience (preferred).
• Previous experience in a professional kitchen, ideally within hospitality (preferred).
• Understanding of dietary requirements and allergens (preferred).

The above responsibilities are intended to describe the general nature of the role and are not intended to be an exhaustive list.