Chef De Partie - 2 positions

Mayfield Sports & Hospitality Limited trading as Mayfield Sportshouse, is looking for two skilled Chef De Partie to join our kitchen team. You’ll be responsible for managing the kitchen, preparing high-quality dishes, and maintaining food safety standards. The ideal candidates will have at least two years of relevant professional kitchen experience with strong culinary skills OR a relevant Level 4 tertiary qualification in Cookery or Hotel Management & Catering Technology or equivalent or higher.

CHEF DE PARTIE

REPORTS TO Head Chef/Director

INTER-RELATIONSHIPS

Head Chef/Sous Chef

Commis Chef

Cook

Steward / Kitchenhand

POSSIBLE INTER-RELATIONSHIPS

Restaurant Manager / Front of House Supervisors

Front of House staff

Accounts department

Function co-ordinator

PRIMARY FUNCTION

To manage the operation of the kitchen following the Head Chef & Sous Chef’s guideline - providing maximum quality in order to satisfy customer expectations.

DUTIES AND RESPONSIBILITIES

%AA; Ability to stay calm and focused under pressure, while seamlessly adapting to the demands of the kitchen

%AA; Strong culinary skills, with a passion for creating delicious, innovative dishes

%AA; Excellent understanding of food safety, hygiene and quality control standards

%AA; Proven ability to lead, motivate and develop a kitchen team

%AA; Strong communication and problem-solving skills

%AA; Review policies to maintain standards for food safety in all food preparation areas.

%AA; Review policies to maintain standards for health & safety at work in all food preparation areas.

%AA; Ensure all equipment and work environments are operational.

%AA; Inform the designated management if any hazards are identified that may affect work conditions.

%AA; Order and maintain inventory to ensure efficient operations.

%AA; Communicate with and support staff.

%AA; Uphold morale in the kitchen.

%AA; Maintain positive relationship between kitchen and front of house staff.

%AA; Attend kitchen meetings.

%AA; Any other duties the Head Chef or Sous Chef may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL .

%AA; A minimum of two years of relevant experience working in a professional kitchen.

%AA; A Level 4 or higher qualification in Cookery/Hotel Management & Catering Technology or equivalent may substitute the above stated work experience requirements

%AA; Budgeting and menu costing skills

%AA; Time management skills

INTERPERSONAL & PERSONAL SKILLS

%AA; Creativity

%AA; Communication skills (written and oral)

%AA; Customer service skills

%AA; Ability to receive instructions

%AA; Committed to team, establishment and excellence

%AA; Positive attitude

%AA; Ability to work competently under pressure

%AA; Reliable and flexible to change