Chef de partie (variouse locations nationally)

A recognised Culinary Certificate or Diploma.

Minimum of 3 years experience as a Chef de Partie in a luxury hotel or fine dining restaurant

Strong technical skills relevant to your station, and a passion for precision, quality and consistency.

Excellent communication skills, the ability to lead a small team, mentor junior cooks, and maintain professionalism at all times.

Comfortable dealing with high-profile/demanding clientele and motivated to work in a top-tier environment.

Punctual, disciplined, flexible (including evenings, weekends, high seasons), with own reliable transport.

A commitment to upholding the brand's premium standards, ability to cope under pressure while maintaining composure and creativity.

Take full ownership of your station: preparing mise‑en‑place, supervising junior cooks, cooking and plating dishes according to the menu specifications.

Ensure the highest...