Middlethorpe Hall & Spa
As a Chef de Partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauce, vegetables. Your main responsibilities are: Preparing, cooking and presenting high quality dishes within the speciality section. Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes. Preparing meat and fish Assisting with the management of food hygiene practices Managing and training Commis Chefs Monitoring portion and waste control. Overseeing the maintenance of kitchen and food safety standards.