Chef De Partie
- sefton, england, United Kingdom
- Full time
- On-site
Job Description
Company Description
Formby Hall Golf Resort & Spa is a luxury destination set in 200 acres of parkland at the heart of England’s Golf Coast. The resort offers contemporary accommodation, a championship 18-hole golf course, a 9-hole par 3 course, and comprehensive leisure facilities. It is a popular wedding venue, known for chic function rooms, an experienced events team, and a strong reputation for high-quality cuisine. The Fairway Grill Restaurant and Bar delivers a “Total Dining Experience” with seasonal, balanced menus and exceptional food standards. Guests also enjoy a renowned spa, providing a tranquil setting for spa breaks, weekends, and day treatments in the North West of England.
Role Description
The Chef De Partie role is a full-time, on-site position based at Formby Hall Golf Resort & Spa in Formby. The role involves managing a designated section of the kitchen, preparing and cooking high-quality dishes in line with the resort’s standards and menus. The Chef De Partie will support the Head Chef and Sous Chef in day-to-day kitchen operations, including stock control, mise en place, and maintaining a clean, safe working environment. Responsibilities include supervising and mentoring junior kitchen team members, ensuring all food is prepared to specification, and contributing to menu development and seasonal offerings. The role also requires close collaboration with front‑of‑house teams to ensure a seamless dining experience for guests across the resort’s restaurants and events.
Qualifications
- Candidates should possess strong Food Preparation and Cooking skills, with demonstrated experience in a professional kitchen environment.
- Candidates should possess solid Culinary Skills, including knowledge of modern techniques, plating, and working with seasonal ingredients.
- Candidates should possess a thorough understanding of Hygiene standards, food safety regulations, and best practices in kitchen cleanliness.
- Candidates should possess effective Communication skills, with the ability to coordinate with kitchen colleagues and front‑of‑house teams.
- Relevant culinary qualifications or apprenticeship, experience as a Chef De Partie or strong Commis background, and flexibility to work shifts, weekends, and evenings.
- Ability to work under pressure, strong attention to detail, commitment to consistent quality, and a genuine interest in delivering excellent guest experiences.