Chef de Partie

Location: The Royal Duchy Hotel, Cliff Road, Falmouth, TR11 4NX

Salary: Up to £13.00 per hour

Hotel: The Royal Duchy

Deadline to apply: 10th May 2026

As a Chef de Partie, you will assist in running an efficient and profitable kitchen, using quality ingredients to inspire flavourful menus and prepare attractive food. You will prepare and cook dishes with guidance from the Head Chef or Senior Chef. This position offers competitive pay, opportunities for progression, share of staff tips, staff discounts at Brend Collection and paid holidays.

What will I be doing?

As a Chef de Partie at The Royal Duchy Hotel, you will perform tasks and follow instructions given to you by a Head or Senior Chef. You are responsible for maintaining your kitchen station and equipment throughout your shift while showing a willingness to progress and deliver customer satisfaction through the dishes you prepare.

• Responsible for the ordering of quality fresh and frozen food for daily and specific needs.
• Ensure the completion of requisitions and keep necessary stocktake records.
• Ensure deliveries are stored in the correct locations in a timely manner, while being the keeper of keys.
• Maintain kitchen area and equipment, ensuring your station and utensils are in a hygienic condition at all times.
• Be prepared to prepare and envision varying menus, sometimes changing daily.
• Deliver a speedy service while ensuring the quality and presentation of food.
• Consider portion control to minimise waste while preparing dishes.
• Understand and comply with company policy on HSAWA, HACCP, fire precautions, legal requirements, and perform any other tasks that may be required from time to time.
• Establish relationships with attending kitchen staff and other members of staff through the hotel assisting in the delivery of service to customers.
• Be prepared to work in other Brend establishments from time to time, expanding your knowledge of varying kitchens and dishes.

What are we looking for?

• Positive attitude and willingness to learn on the job
• Ability to use your own initiative using quality ingredients to inspire dishes
• Good communication and leadership skills
• Commitment to delivering high levels of customer service
• A neat and tidy appearance (hair and fingernails) and adherence to uniform requirements.
• Flexibility to respond to a range of different work situations
• Ability to show guidance to others to allow them to progress in their career

What's in it for me?

Competitive pay, paid holidays, a share of staff tips, discounts at Brend Collection restaurants and reduced accommodation rates, as well as training and career progression opportunities.