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- Tasks: Prepare and cook fresh, local dishes while managing a specific kitchen section.
- Company: Join the Coq & Bull brasserie, a top-ranked venue known for exceptional food and local produce.
- Benefits: Enjoy free meals, flexible hours, 50% off food for friends, and reduced rates at Blackwood Golf.
- Why this job: Be part of a dynamic team in a newly refurbished kitchen with a focus on creativity and quality.
- Qualifications: Must have 2 years experience as a chef de partie and NVQ level 2 in Food Production.
- Other info: Closing date for applications is Friday 27th June 2025.
The predicted salary is between 25000 - 36000 £ per year.
Role: Senior Chef de Partie (FT)
Salary: £30,600 pa plus benefits
About the role:
The Coq & Bull brasserie at the Clandeboye Lodge is one of North Downs top ranked venues.
Here, a warm welcome meets exceptional food – think fresh, flavour-packed dishes crafted from the finest local and seasonal ingredients. Proudly Taste of Ulster accredited, Coq & Bull is dedicated to supporting local suppliers and showcasing the very best of Northern Irish produce.
We are currently recruiting for a Senior Chef de Partie to add to our dynamic Chef Brigade. Our brasserie kitchen was fully refurbished and doubled in size in 2021 providing an enjoyable and productive working environment.
Job description:
Your main duties and responsibilities include, but are not limited to;
- Preparation and cooking of fresh, local and seasonal produce to an exceptional standard
- Managing a specific section with full responsibility for consistency and quality of food and presentation for all dishes served
- Assisting the sous/head chef in creating new dishes for a frequently changing menu
- Assisting in training and development of kitchen catering assistants and junior chefs
- Maintaining a high standard of hygiene and cleanliness in kitchen areas
- Compliance with health & safety and food safety regulations, and cleanliness & hygiene standards
- Taking part in departmental induction, on the job and departmental training to advance your personal development.
You must:
- Be great at what you do best, with a creative flair and culinary passion
- Have at least 2 years experience as a chef de partie in a busy, high profile restaurant environment
- Be confident in your abilities and follow through with what you have promised
- Be empathetic when interacting with colleagues
- Have gained NVQ level 2 in Food Production and Cooking to demonstrate your knowledge, understanding and skills essential for working in food production environment
Your rewards:
In addition to your salary, we offer flexibility whenever we can, free staff meals on shifts, free uniforms and a contribution to taxi fares if you do not have your own transport.
If you want to treat your friends and family, well give you 50% off food, special family and friends rates for overnight stays and reduced green fees at Blackwood Golf.
How to apply:
Pleasesend your CVby clicking Apply below.
Closing date Friday 27th June 2025
Senior Chef de Partie employer: Clandeboye Lodge
Contact Detail:
Clandeboye Lodge Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Senior Chef de Partie
✨Tip Number 1
Familiarise yourself with the Coq & Bull brasserie's menu and their focus on local and seasonal ingredients. This will not only help you during the interview but also show your genuine interest in their culinary philosophy.
✨Tip Number 2
Highlight your experience in managing a specific section of the kitchen. Be prepared to discuss how you've maintained quality and consistency in your previous roles, as this is crucial for the Senior Chef de Partie position.
✨Tip Number 3
Demonstrate your creativity by thinking of a few dish ideas that could fit into a frequently changing menu. This shows your proactive approach and ability to contribute to the team right from the start.
✨Tip Number 4
Prepare to discuss your training and mentoring experiences with junior chefs. The role involves assisting in their development, so showcasing your leadership skills will be beneficial.
We think you need these skills to ace Senior Chef de Partie
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights your relevant experience as a Chef de Partie. Focus on your culinary skills, particularly in preparing fresh, local, and seasonal produce, and any specific achievements in previous roles.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for cooking and your creative flair. Mention your experience in high-profile restaurant environments and how you can contribute to the Coq & Bull brasserie’s dynamic team.
Highlight Relevant Qualifications: Clearly state your NVQ level 2 in Food Production and Cooking in your application. This demonstrates your knowledge and skills essential for the role and shows you meet the basic requirements.
Showcase Teamwork Skills: In your application, emphasise your ability to work well with colleagues and your experience in training junior chefs. This aligns with the role's responsibilities and shows you are a team player.
How to prepare for a job interview at Clandeboye Lodge
✨Showcase Your Culinary Skills
Be prepared to discuss your previous experience in detail, especially your time as a Chef de Partie. Highlight specific dishes you've created and how you ensure quality and consistency in your cooking.
✨Demonstrate Teamwork
Since the role involves working closely with other chefs, be ready to share examples of how you've collaborated in a kitchen environment. Emphasise your ability to train and support junior staff, showcasing your leadership skills.
✨Know the Menu
Familiarise yourself with the types of dishes served at Coq & Bull. Be ready to discuss how you would contribute to the menu and any ideas you have for seasonal dishes that align with their focus on local produce.
✨Emphasise Hygiene and Safety Standards
Understanding and adhering to health and safety regulations is crucial in a kitchen. Be prepared to discuss your knowledge of hygiene practices and how you maintain cleanliness in your work area.
