Chef de Partie - #1670466

Who are we?

Aimbridge Hospitality EMEA are a division of the global Aimbridge Hospitality brand. We’re passionate about connecting great people to great experiences in exciting destinations, working with brands such as Hilton, IHG, Accor, Marriott and everything in between. From the rich diversity of our people and locations to our “people first” approach to business, the Aimbridge experience is like no other.

What is in it for you?

As part of the Aimbridge team, you will have access to industry leading benefits that include

• Industry leading training and leadership development opportunities


• Hotel discounts portfolio wide – Staff rates and up to 50% discount on food & beverage and spa


• Wagestream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing.


• 24/7 access to our employee assistance programme


• Company sick pay - Giving you piece of mind when you need it the most


• Minimum of 30 days holiday


• Staff meals on duty


• Paid breaks


• Access to hotel gym facilities

A day in the life of…

As a Chef de Partie for our rooftop restaurant Azotea, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi-chef de parties or commis working with you, helping the sous chef and head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.

What do we need from you?

• To be a successful in this role, you'll need great cooking skills and a deep understanding of different ingredients, flavors, and cooking techniques.


• You also need to have a cool head and be able to work well under pressure. Additionally, you must have the ability to delegate tasks appropriately to your team members and have strong organisational skills to manage your section effectively.


• A commitment to maintaining a clean and hygienic kitchen environment, including adherence to food safety regulations and proper use of kitchen equipment and cleaning products.


• An understanding of profit margins is essential to ensure that the kitchen runs efficiently and profitably, allowing you to excel in your role and contribute to the success of the kitchen and restaurant.

Most importantly, to be successful in this role you will be passionate about providing an exceptional guest experience and living through our brand standards

At Aimbridge we offer a place for you to grow, succeed and belong. If you’re ready, it’s time to open your door to what’s possible just a few clicks away… Come on in, we’d love to welcome you to our inclusive team shaping the future of hospitality.