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What Chef De Partie Jobs are in Southwold?

Showing 3 Chef De Partie jobs in Southwold

Job Description

The Crown takes pride of place on Southwold's High Street and offers breakfast, lunches, dinners and serves coffees and drinks throughout the day. We have 14 bedrooms meaning we are an excellent choice for our guests' staycations.

We are delighted to have been awarded a coveted Rosette for Culinary Excellence, recognising the quality of our food and an achievement that we are extremely proud of. Our Commis Chef will share our pride on creating vibrant dishes that wow our guests, using local produce and consistently deliver high standards.

Rob Mace, our Head Chef is passionate about developing his teams' culinary skills and this role and kitchen is perfect for those who are eager to start their Chef career. With opportunities of working in other Adnams kitchens, we are committed to providing you with continual training and development to support you with your career goals and progression.

*We offer an excellent package for our Chef de Partie including -*

* Competitive Salary

* Company Pension

* Life Assurance

* Share Incentive Plan

* 28 days holiday

* Career Development Opportunities

* Wellbeing Programmes

* Fabulous employee discounts!

* TIPS

*What do you need to know about Adnams and our Team?*

We make amazing award-winning beers and spirits from our home in Southwold, have some great shops across the region and operate some stunning pubs and hotels. We understand the value of every customer and work hard to deliver amazing service in a time of exciting innovation and digital transformation.

We do all of this while caring passionately about the environment, our local communities and our wider social responsibilities.

Our success is because of our people, who are at the heart of everything we do really care about diversity and are proud of our culture where everyone is respected, valued and treated with kindness.

*What are we looking for in our Chef de Partie*

As our Chef de Partie you will have previous experience working in a similar environment and will have a passion for consistently creating stunning dishes.

You will have a hands approach, working with Rob and the kitchen team, preparing and presenting our high-quality dishes.

The role has many responsibilities such as overseeing the maintenance of kitchen and food safety standards, supporting management of stock and monitoring of wastage as well as providing an input in the planning and implementation of menu ideas.

You must be able to work under pressure, have great communication skills and be a team player to work in conjunction with our Front of House Team to ensure our guests stay is always memorable.

The Swan operates 7 days a week so a level of flexibility is required to assist in weekend work.

*What's in it for you?*

Hopefully, a sense of pride that you are working for a business that cares about the important stuff and a lot of fun working with an amazing bunch of people.

Enthusiastic and hard-working people who join Adnams tend to stay around so we must get quite a lot of things right. We really admire innovation and are not afraid to try something new, so you get to put new ideas into practice to deliver even better results for everyone.

Job Types: Full-time, Permanent

Pay: £12.74 per hour

Expected hours: 40 per week

Benefits:

* Company pension

* Employee discount

* Store discount

Work Location: In person

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Remote Senior Chef de Partie

Posted 21 days ago

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Job Description

Responsibilities include managing ingredient sourcing and inventory from approved local suppliers, maintaining impeccable hygiene standards (adhering to strict HACCP guidelines), and meticulously documenting all processes and costs. You will participate in virtual team meetings, contributing creative ideas and solutions to enhance our remote dining offerings. This role demands a high level of self-discipline, excellent organisational skills, and the ability to manage time effectively to meet deadlines in a remote setting. A strong understanding of food costing, waste reduction strategies, and efficient kitchen workflow optimisation is essential. You will be expected to troubleshoot any culinary challenges independently and communicate effectively with the team via digital channels. The ideal candidate will possess a formal culinary qualification and at least five years of progressive experience in high-quality establishments. A passion for innovation, a keen eye for detail, and a commitment to excellence in every aspect of food preparation and presentation are paramount. Experience with virtual culinary events, online content creation, or recipe development for digital platforms would be a significant advantage. This is a unique opportunity to redefine the boundaries of professional cooking and be at the forefront of the evolving hospitality industry, all while enjoying the flexibility of a remote role based out of Edinburgh, Scotland, UK .

Key Responsibilities:

• Oversee specific menu sections, ensuring high-quality execution.
• Develop and innovate new dishes and menu items.
• Manage ingredient sourcing, inventory, and supplier relationships.
• Maintain exceptional hygiene and food safety standards (HACCP).
• Meticulously document processes, recipes, and costs.
• Participate actively in virtual team meetings and contribute creative input.
• Troubleshoot culinary issues and implement effective solutions.
• Optimize kitchen workflow for efficiency and waste reduction.
• Ensure consistent quality and presentation of all food served.
• Adapt to digital platforms for communication and project management.

• Formal culinary qualification (e.g., NVQ, City & Guilds).
• Minimum of 5 years' experience as a Chef de Partie or higher in reputable establishments.
• Expertise in various cooking techniques and cuisines.
• Proficiency in food costing, inventory management, and waste reduction.
• Excellent understanding of HACCP and food safety regulations.
• Strong self-management and organisational skills.
• Effective digital communication and problem-solving abilities.
• Creative and innovative approach to menu development.
• Ability to work independently and meet tight deadlines in a remote setting.

Is this job a match or a miss? Remote Senior Chef de Partie (Catering)

Posted 13 days ago

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Job Description

Key responsibilities include developing innovative and appealing menu items, creating detailed recipes and portion control guidelines, and ensuring all culinary preparations meet the company's high standards. You will conduct regular quality checks, manage ingredient sourcing and inventory for your section, and maintain impeccable hygiene and safety standards in line with food safety regulations. Collaboration with the Head Chef and other team members is crucial for menu planning, event execution, and continuous improvement. This role demands a passion for fine dining, a strong understanding of various cooking techniques and cuisines, and the ability to work efficiently under pressure. Experience in high-volume catering or fine dining establishments is essential. A qualification from a reputable culinary school is preferred. Strong organizational skills, excellent communication abilities, and a proactive attitude are vital for success in this remote capacity. You will need to be comfortable using digital tools for communication, recipe management, and potentially virtual quality assessments. This is an exciting chance to showcase your culinary talents and leadership in a flexible, home-based role, contributing to memorable dining experiences for clients across various prestigious events.

Key Responsibilities:

• Develop and execute high-quality menu items for catering and events.
• Oversee specific kitchen sections and manage junior culinary staff.
• Ensure consistency in food preparation, quality, and presentation.
• Create detailed recipes, standards, and portion control guidelines.
• Manage ingredient inventory and supplier relationships for assigned sections.
• Maintain strict hygiene and food safety standards.
• Collaborate with the Head Chef on menu planning and event execution.
• Troubleshoot culinary challenges and implement solutions.
• Contribute to innovation and continuous improvement in the kitchen.
• Manage workload effectively in a remote environment.

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