Chef de Partie

Tips 4-Day Week Christmas & New Year Off 20 Covers

An exceptional opportunity has arisen for an ambitious Chef de Partie to join one of Baths most distinctive independent restaurants.

This is a tiny highly creative kitchen producing an ever-changing 78 course surprise tasting menu for just 20 covers with a major emphasis on technique ingredients mise en place and genuine hands-on development.

For a chef who wants to move away from a large brigade and become significantly more involved in the food this offers something very different.

The restaurant is recognised by the Michelin Guide for its creative modern cooking and relaxed approach to fine dining.

There is no conventional fixed menu. Instead the tasting menu evolves constantly around the best produce available with dishes regularly changing several times within the same week.

The kitchen is deliberately small currently consisting of the Chef-Owner his long-standing Sous Chef and part-time kitchen support.

That means every chef is directly involved across the menu rather than disappearing into one section of a large brigade.

As Chef de Partie youll work directly alongside the Chef-Owner and Sous Chef across the complete kitchen operation.

• Preparing and cooking a constantly evolving 78 course tasting menu
• Extensive fresh mise en place
• Working with exceptional seasonal ingredients
• Developing new dishes and ideas
• Learning new techniques and flavour combinations
• Working across the complete menu
• Maintaining exacting preparation and presentation standards
• Understanding more of the commercial side of running a successful independent restaurant

The Chef-Owner takes a particularly hands-on approach to training working directly with each chef and teaching in detail.

This is a restaurant where somebody with the right attitude can genuinely accelerate their development.

• depending on experience
• Tips on top
• 4-day working week
• Christmas off
• New Year off
• Generous restaurant closures throughout the year
• Michelin Guide-recognised restaurant
• Intimate 20-cover operation
• Direct development alongside the Chef-Owner
• Constantly evolving tasting menu
• Small established kitchen team

The four working days do involve split shifts making this particularly suited to somebody who values three days away from the kitchen and substantial annual closures.

Were much more interested in ability attitude and genuine ambition to learn than simply finding somebody with the perfect CV.

• Be passionate about cooking and developing your craft
• Enjoy detailed hands-on food preparation
• Be capable of producing a significant amount of mise en place to a high standard
• Work efficiently within a very small team
• Take pride in organisation consistency and attention to detail
• Enjoy working with constantly changing dishes and ingredients
• Want somewhere you can stay learn and progress
• Be interested in understanding how a successful independent restaurant operates

Previous Michelin Rosette or fine-dining experience would be advantageous although a talented chef from a strong fresh-food background who is ready to develop would also be considered.

The development opportunity is what makes this position stand out.

Rather than working as one chef among dozens youll be part of an extremely small brigade working directly alongside an experienced Chef-Owner in a restaurant where the menu can change several times a week.

Youll gain exposure to the complete food operation and learn not only new techniques and ingredients but how a successful independent restaurant actually functions.

Combined with a salary tips four-day week Christmas and New Year off and substantial annual closures it offers a rare balance of serious culinary development and genuine time away from the kitchen.