Chef de Partie – Luxury Hotel Kitchen

About the role

Fairmont Southampton is seeking a motivated Chef de Partie to join its award‑winning culinary team. Reporting to the Sous Chef, you will be responsible for delivering high‑quality dishes across a range of a la carte, buffet and specialty menus in a luxury resort environment.

Key responsibilities

• Execute a la carte, buffet and specialty menus with precision, adhering to brand standards.
• Set up, maintain and break down your kitchen station, ensuring efficient mise en place for all service periods.
• Manage product rotation, minimise waste and maintain accurate inventory for your section.
• Operate kitchen equipment safely, perform routine inspections and report any malfunctions.
• Contribute creative ideas for menu specials, seasonal offerings and recipe development.
• Observe allergen protocols, dietary restrictions and special menu requirements.
• Control portion sizes and follow recipes to meet consistency and food‑cost targets.

Required profile

• Proven experience working as a Chef de Partie in a high‑volume, upscale kitchen.
• Ability to work under pressure while maintaining quality and presentation standards.
• Strong knowledge of food safety, allergen handling and portion control.
• Team‑oriented mindset with a willingness to support junior staff development.

Required skills

• Kitchen equipment operation and maintenance.
• Inventory management and product rotation.
• Food safety and allergen awareness.

What we offer

• Opportunity to work in a newly renovated, 593‑room resort with nine restaurants and a world‑class spa.
• Comprehensive benefits, inclusive culture and clear pathways for career growth.
• Exposure to a diverse, international guest base in a luxury hospitality setting.