Chef de Partie

Chef de Partie – Job Description

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Chef de Partie to join the team within the Coach House Restaurant, working alongside the Head Chef.

Job Summary

A Chef de Partie is responsible for managing a specific section of the kitchen, ensuring that food is prepared, cooked and presented to a high standard. The role involves maintaining food safety and hygiene standards, supporting the Head Chef and Sous Chef, and helping to ensure the smooth day-to-day running of the kitchen.

Key Responsibilities

• Prepare, cook and present dishes to the required quality and presentation standards.
• Manage a designated kitchen section, such as starters, mains, pastry, sauces or grill.
• Ensure all food is prepared in accordance with recipes, portion sizes and menu specifications.
• Maintain high standards of food hygiene, cleanliness and health and safety.
• Ensure correct food storage, labelling, stock rotation and temperature control.
• Monitor stock levels, minimise food waste and report shortages to senior chefs.
• Assist with ordering, receiving and checking deliveries.
• Supervise and support Commis Chefs, kitchen assistants and other team members.
• Ensure mise en place is completed before service.
• Work efficiently during busy service periods while maintaining consistency and quality.
• Follow allergen procedures and accommodate dietary requirements safely.
• Communicate effectively with the Head Chef, Sous Chef and wider kitchen team.
• Assist with menu development, daily specials and kitchen improvements where required.
• Ensure kitchen equipment is used correctly and maintained in good working order.

Skills and Qualifications

• Professional cookery qualification or equivalent kitchen experience.
• Previous experience working in a professional kitchen.
• Strong cooking skills and knowledge of food preparation techniques.
• Good understanding of food hygiene, HACCP and food safety procedures.
• Ability to work under pressure in a fast-paced environment.
• Strong organisational, communication and teamwork skills.
• Attention to detail and commitment to food quality.
• Ability to lead and motivate junior kitchen staff.

Personal Attributes

• Passionate about food and cooking.
• Reliable, punctual and professional.
• Well organised with a positive attitude.
• Flexible and adaptable to changing business needs.
• Committed to maintaining high standards.
• Able to work shifts, including evenings, weekends and bank holidays, as required.

Reporting Structure

Reports to: Sous Chef / Head Chef

Supervises: Commis Chefs and kitchen assistants, where applicable.

Key Performance Indicators (KPIs)

• Consistent food quality and presentation.
• Efficient kitchen service and timely food preparation.
• Compliance with food safety and hygiene standards.
• Effective stock control and reduced food waste.
• Positive teamwork and support for junior staff.
• Achievement of kitchen operational standards.

Job purpose: To take responsibility for an assigned kitchen section, delivering high-quality dishes consistently while supporting the senior kitchen team and ensuring excellent standards of food safety, organisation and service.

Working Hours

48 hours / 4 days

Company Benefits

On Site Parking

Tips

Staff Discount

Chef de Partie – Job Description

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Chef de Partie to join the team within the Coach House Restaurant, working alongside the Head Chef.

Job Summary

A Chef de Partie is responsible for managing a specific section of the kitchen, ensuring that food is prepared, cooked and presented to a high standard. The role involves maintaining food safety and hygiene standards, supporting the Head Chef and Sous Chef, and helping to ensure the smooth day-to-day running of the kitchen.

Key Responsibilities

• Prepare, cook and present dishes to the required quality and presentation standards.
• Manage a designated kitchen section, such as starters, mains, pastry, sauces or grill.
• Ensure all food is prepared in accordance with recipes, portion sizes and menu specifications.
• Maintain high standards of food hygiene, cleanliness and health and safety.
• Ensure correct food storage, labelling, stock rotation and temperature control.
• Monitor stock levels, minimise food waste and report shortages to senior chefs.
• Assist with ordering, receiving and checking deliveries.
• Supervise and support Commis Chefs, kitchen assistants and other team members.
• Ensure mise en place is completed before service.
• Work efficiently during busy service periods while maintaining consistency and quality.
• Follow allergen procedures and accommodate dietary requirements safely.
• Communicate effectively with the Head Chef, Sous Chef and wider kitchen team.
• Assist with menu development, daily specials and kitchen improvements where required.
• Ensure kitchen equipment is used correctly and maintained in good working order.

Skills and Qualifications

• Professional cookery qualification or equivalent kitchen experience.
• Previous experience working in a professional kitchen.
• Strong cooking skills and knowledge of food preparation techniques.
• Good understanding of food hygiene, HACCP and food safety procedures.
• Ability to work under pressure in a fast-paced environment.
• Strong organisational, communication and teamwork skills.
• Attention to detail and commitment to food quality.
• Ability to lead and motivate junior kitchen staff.

Personal Attributes

• Passionate about food and cooking.
• Reliable, punctual and professional.
• Well organised with a positive attitude.
• Flexible and adaptable to changing business needs.
• Committed to maintaining high standards.
• Able to work shifts, including evenings, weekends and bank holidays, as required.

Reporting Structure

Reports to: Sous Chef / Head Chef

Supervises: Commis Chefs and kitchen assistants, where applicable.

Key Performance Indicators (KPIs)

• Consistent food quality and presentation.
• Efficient kitchen service and timely food preparation.
• Compliance with food safety and hygiene standards.
• Effective stock control and reduced food waste.
• Positive teamwork and support for junior staff.
• Achievement of kitchen operational standards.

Job purpose: To take responsibility for an assigned kitchen section, delivering high-quality dishes consistently while supporting the senior kitchen team and ensuring excellent standards of food safety, organisation and service.

Working Hours

48 hours / 4 days

Company Benefits

On Site Parking

Tips

Staff Discount