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For Companies At a Glance
- Tasks: Create delicious dishes and manage kitchen sections in a vibrant environment.
- Company: Exciting gastro pubs in Peterborough, King's Lynn, Norfolk, and Bourne.
- Benefits: Permanent roles with competitive salaries and opportunities for growth.
- Why this job: Join a fresh food movement and elevate your culinary skills.
- Qualifications: Passion for cooking and willingness to learn in a team.
- Other info: Perfect for those looking to kickstart their culinary career in 2026.
The predicted salary is between 23000 - 29000 £ per year.
Chef de partie and commis chef positions across Peterborough, King's Lynn, Norfolk and Bourne. All fresh food and all positions are permanent roles.
POSITION 1: chef de partie - Peterborough
- Chef de partie, gastro pub, all fresh food, great standards
- Butchery done on site
- Salary: £27,000 - £21,000
- Ideal for a chef to step up and learn more
chef de partie and commis Chef in Peterborough employer: HTE Recruitment
Contact Detail:
HTE Recruitment Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land chef de partie and commis Chef in Peterborough
✨Tip Number 1
Network like a pro! Chat with fellow chefs, attend local food events, and connect with restaurant owners. You never know when a casual conversation might lead to your next big opportunity.
✨Tip Number 2
Show off your skills! If you can, bring a dish or two to an interview or networking event. Letting your culinary creations speak for themselves can really set you apart from the competition.
✨Tip Number 3
Be proactive! Don’t just wait for job postings to pop up. Reach out directly to restaurants you admire and express your interest. A personal touch can make all the difference in landing that dream role.
✨Tip Number 4
Apply through our website! We’ve got loads of chef de partie and commis chef positions waiting for you. It’s quick, easy, and puts you one step closer to your new kitchen adventure!
We think you need these skills to ace chef de partie and commis Chef in Peterborough
Some tips for your application 🫡
Show Your Passion for Fresh Food: When you're writing your application, let us know how much you love working with fresh ingredients. Share any experiences you've had in kitchens that focus on quality and freshness – it’ll really make your application stand out!
Tailor Your CV to the Role: Make sure your CV highlights the skills and experiences that are relevant to the chef de partie or commis chef positions. We want to see how your background fits with our fresh food ethos, so don’t be shy about showcasing your culinary journey!
Be Clear and Concise: Keep your application straightforward and to the point. We appreciate clarity, so avoid fluff and get straight to what makes you a great fit for the role. A well-structured application will catch our eye!
Apply Through Our Website: We encourage you to apply directly through our website. It’s the easiest way for us to receive your application and ensures you’re considered for the position. Plus, it shows you’re keen to join our team!
How to prepare for a job interview at HTE Recruitment
✨Know Your Ingredients
Familiarise yourself with the types of fresh food and ingredients that are commonly used in the kitchens you're applying to. Being able to discuss your favourite dishes and how you prepare them will show your passion and knowledge.
✨Showcase Your Skills
Prepare to demonstrate your culinary skills during the interview. Whether it's through a practical test or discussing your previous experiences, be ready to highlight your strengths in butchery or any specific techniques relevant to the role.
✨Understand the Kitchen Culture
Research the establishments you're interviewing for. Each kitchen has its own culture and standards. Showing that you understand and can fit into their environment will make you a more attractive candidate.
✨Ask Thoughtful Questions
Prepare some insightful questions about the role and the team. This not only shows your interest but also helps you gauge if the position is the right fit for you. Think about asking about the menu development process or how they handle busy service times.
