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Company Description
The Aldwark Manor Estate is a privately owned four-star hotel with an exceptional golf course and clubhouse, located in a picturesque village between York and Harrogate. Set within 200 acres of countryside, it offers a tranquil escape for both business and leisure guests and is a sought-after venue for weddings and events. The hotel has recently undergone major renovations across bedrooms, the restaurant, bar, and public areas to elevate the guest experience and now at the home stretch with regards to development.
Role Description
The Chef De Partie role is a full-time. The role involves preparing and cooking dishes to a high standard, managing a specific section of the kitchen, and ensuring consistent quality and presentation in line with the hotel’s fine dining and broader food concepts. Daily tasks include:
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- Following recipes and menus set by senior chefs
- Maintaining kitchen hygiene and food safety standards
- Organizing mise en place
- Supporting smooth service during busy periods
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The Chef De Partie will collaborate closely with the Sous Chef, assist in training junior team members, help with stock control and ordering, and contribute ideas for menu development and seasonal specials. This role requires a hands-on approach, a commitment to excellent guest experiences, and the ability to work effectively as part of a professional kitchen brigade.
Qualifications
- Strong culinary skills, including experience as a Chef De Partie or Demi Chef De Partie in a hotel, restaurant, or similar environment.
- Proficiency in section management, food preparation, and plating in a fine dining or high-quality à la carte setting.
- Knowledge of food safety regulations, HACCP procedures, and high standards of kitchen cleanliness and organization.
- Ability to work collaboratively within a brigade, support junior team members, and communicate effectively with colleagues and management.
- Good time management and organizational skills, with the ability to perform under pressure during busy service periods.
- A relevant culinary qualification or apprenticeship, or equivalent experience in professional kitchens.
- Flexibility to work shifts, including evenings, weekends, and holidays, as required by hotel operations.
- Passion for local, seasonal ingredients and an interest in contributing to menu development and innovation.
- Previous experience in a four-star hotel, golf resort, or wedding and events venue is an advantage.
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