Chef De Partie for The George Hotel

The purpose of this role is to prepare and deliver consistently high quality food on your allocated section, support smooth kitchen operations, and uphold strong food safety and hygiene standards at The George Hotel, Castletown.

What the job involves Food Preparation & Service

• Prepare and cook menu items to company specification
• Maintain portion control and follow recipes accurately
• Complete daily food safety checks and follow hygiene procedures
• Run your allocated section efficiently during service
• Ensure dishes meet quality, presentation and consistency standards
• Follow allergen procedures and maintain accurate documentation

Kitchen Operations & Standards

• Support stock rotation, labelling and safe food storage
• Maintain waste control and portion discipline on your section
• Report low stock levels or issues to senior chefs
• Keep your section clean, organised and compliant at all times
• Take part in deep cleans and routine hygiene checks

Teamwork & Development

• Work closely with the Head Chef and Sous Chef to deliver smooth service
• Support Commis Chefs with basic guidance when required
• Take part in training sessions, menu launches and kitchen briefings
• Maintain a positive, professional and respectful kitchen environment

Menu Support

• Assist with prep for specials and seasonal dishes
• Help execute new menu items to specification during rollouts
• Contribute ideas when invited during menu development sessions

Equipment & Compliance

• Operate kitchen equipment safely and report faults immediately
• Follow COSHH procedures and maintain accurate records
• Support the kitchen in maintaining 5 star hygiene standards

Skills & Experience Essential

• NVQ Level 1 Professional Cookery (or equivalent experience)
• Level 2 Food Safety Certificate
• Proven experience working in a professional kitchen
• Strong understanding of fresh food preparation and service
• Ability to work cleanly, safely and efficiently under pressure

Desirable

• Experience in high volume pub or restaurant kitchens
• Understanding of waste control and portion management
• Experience working across multiple sections
• Knowledge of allergen management systems

Personal Attributes

• Passionate about producing high quality food
• Calm and focused during busy periods
• Strong attention to detail
• Reliable, organised and committed
• Positive attitude and willingness to learn

Reporting Structure

The Chef de Partie reports to the Head Chef and Sous Chef, supporting them in delivering food quality, consistency and smooth kitchen operations.