Chef De Partie *Sponsorship available

À propos du poste


The hotel consists of 192 design-led bedrooms, complemented by Parker’s Tavern, a high-end, quintessentially British restaurant & bar, along with the adjoining library, bar, and ballroom.

Set in the heart of Cambridge, University Arms is the ‘go to’ destination, alluring visitors with the promise of a sense of modern luxury, adorned with moments of enchanting discovery.


Sponsorship is only available to talented chefs who are already based in the UK. Your sponsorship will be self-funded. We don't offer housing allowance or staff housing.


Base £26,685.75 plus £5,746 Tronc = Total £32,431.75


The Chef de Partie is a member of the brigade team who contributes to the overall efficient operation of the kitchen so that each food item leaving the kitchen meets the hotel's quality requirements. You will ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques. You will support the Head Chef in driving standards across the kitchen. Your tasks as Chef De Partie will include but will not be limited to:


Being part of the kitchen brigade, assisting the Head Chef with communication and supervision where needed.
Ensuring food quality, food preparation, and high levels of standards are maintained for all dishes created to ensure an excellent Guest experience.
Prepare, supervise, and cook on assigned stations of work.
Assist with stock orders on a daily and weekly basis, adhering to stock control procedures.
Support with receiving and storing all relevant food and non-food items.
Ensure compliance with all Health and Safety procedures and food hygiene systems in place.
Work alongside the Head and Sous Chef to produce Menus and daily menu planning.
Oversee food production by commis chefs and demi chefs in the kitchen.
Deputise in Sous Chef’s absence.
Take on-the-job training for the Commis and Demi CDPs.
Work on other sections when needed and take part in cross-training when directed.
Follow the “Clean as you go” mindset and keep work areas and fridges tidy at all times (lead by example).
Liaise with the restaurant manager, supervisors, and waiting staff as necessary in order to achieve high guest satisfaction.
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
Report maintenance, hygiene, and hazard issues.
Ensuring cleaning checklists are adhered to and conducting cleaning duties as required.
Checking the quality of stock for freshness, weight, use by dates, etc., and communicating issues to the Head Chef or Sous Chef in their absence.
  • £26,685.75 plus £5,746 Tronc
  • As well as the opportunity to work with a fantastic team in an exceptional property, the position comes with: Competitive salary Free meals on duty Team Member Parties Room and F&B discounts across the Marriott portfolio Free employee assistance program – mental health, well-being, financial, and legal support because you matter! Refer a friend – who do you know who could be interested in a new role? When they are placed, you could earn up to £400 for referring them!
  • Département: Restauration cuisine

À propos de vous

Experience as a Chef De Partie in a Four or Five-Star or high-end restaurant.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Competent level of English spoken and written.
Must be available to work a varied schedule including early & late shifts, weekends, and bank holidays.
Thorough knowledge of food products, recipes, and specific food preparation.
Approachable person, with a hands-on and can-do attitude.
Can produce consistent service in line with company recipes and standards.
Passionate about providing the very best standard of service for the Restaurants as well as banqueting and room service.
Promotes effective teamwork with the whole kitchen to achieve high standards in all sections through communication and support.
  • Langue requise: Anglais.


University Arms, Cambridge, re-created in 2018 by architect John Simpson and interior designer Martin Brudnizki, offers 192 rooms and suites, with views over Parker’s Piece, historic Regent Street, and the hotel’s inner courtyard. The style reflects classic Edwardian interiors with bespoke, leather-padded writing desks, low ottomans and rooms full of natural light. The result is ambitious, beautiful, and full of life. Occupying ground floor of University Arms, Cambridge, Parker’s Tavern is a quintessentially English brasserie. Chef Director Tristan Welch has designed every dish to be a whimsical re-imagining of a British classic, sourced from field, fen and seas. This is where guests will find plates piled high with Norfolk fruits de mer, or in winter, suckling pig with wild mushrooms, and Tristan’s signature pie of the day. Guests can taste England on every plate.

Voir le profil

Chef De Partie *Sponsorship available

Cambridge, Royaume-Uni

Temps plein, Indéfini

Date de début du contrat:

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