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Chef de Partie

Job role: Chef de Partie
Reports to: Kitchen Manager

The role will involve bringing high standards of service and procedures from a similar establishment and establishing these at the property. As such the candidate should display excellent communication skills and confidence.

Rye, East Sussex. Accommodation could be made available if required.

Depending on experience

Job requirements
The Chef de Partie should be able to perform key tasks such as:
• ability to communicate effectively and work well with the front of house team
• you will assist with the responsibility for the smooth running of the kitchen operation
• ensuring that the restaurant food preparation & presentation standards are met & maintained at all times & wherever possible improvements made
• help achieve the agreed food gross profit margin & labour cost inline with the hotel budget
• supervising staff and preparation of all dishes
• ensure staff are trained in the correct kitchen service methods & food standards to meet the employer requirements
• ability to input strategically into the business, eg developing and delivering F&B promotions, functions, working to develop room packages
• ability to communicate effectively and work well with the front of house team

• you should have 3 years previous experience at NVQ level 3 or equivalent is essential
• experience of working and assisting in the running of a high quality kitchen
• strong knowledge and interest for food and drink
• a food hygiene certificate is desirable

The kitchen services a number of different areas of the business: guest breakfasts, bar and conference lunches, the restaurant, room service and banqueting/weddings. The property comprises a bar (50 seats), restaurant (30 seats), outside terrace (35 seats) and ballroom (100 seats). Our High Street location provides a good opportunity to capture walk-in business; we also anticipate demand from hotel guests and developing a strong banqueting and wedding business.

As a member of the kitchen you will work well as a member of a team that is very much customer-focused from an operational point of view. All roles in the kitchen report in to the F&B Manager.

The following are possible roles within our Kitchen:
– Kitchen Porter
– Commis Chef
– Chef de Partie
– Sous Chef
– Kitchen Manager

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