chef de partie

chef de partie or junior sous chef required in the Ashford area, this is a fresh food gastro pub, serving some amazing produce, the meat comes from a local butcher, the fish comes from a great fisherman, and the farm produce comes from a local farm. Everything is made on site fresh, really showcasing great Kent produce. They also do a few tasting nights per year (every 1-2 months) & do a 5-course tasting menu, which is about showcasing creative produce for a night. 1 long weekend off every 4 weeks, on a 4-week rota rotation. chef de partie, £30-36k. The kitchen has been refurbished with a brand new kit in the kitchen. The role; As a chef de partie, you will run your section, which is a team of 5, so the sections will change and also include a wide range of things, including fish fillet & butchery skills. You will prep your fridge ready for service and cook during service. This role will include all the standard chef de partie duties. experience We are looking for a chef de partie with good knife skills and fresh food with a passion for fresh food. They let all the chefs come up with menu ideas, so you will contribute to the menu & be able to write a dish spec for a dish that will go onto the menu * Chef de Partie or junior sous chef (1 position, they will look at either role) * Ashford area * need to drive * £(phone number removed) * gastro pub * Everything fresh and tasting menu night every 1-2 months. * brand new kitchen Next Step: HtE Recruitment is here to help you secure your next permanent chef role. Since 2007, we’ve placed hundreds of chefs into positions like Chef de Partie, Pastry Chef, Sous Chef, and Head Chef across the UK. By applying, we’ll save your contact details to discuss this role. See our website or email for our GDPR privacy policy. All candidates must have the right to work in the UK, We can not help with sponsorship. HtE Recruitment acts as a Recruitment Agency & only handles permanent chef roles and does not offer temporary or agency work

Location: Ashford, Kent, GB

Posted Date: 7/17/2025