Chef de Partie

  • Reference: DOR/PC

The Duke of Richmond Hotel is looking for a Chef de Partie (Pastry) to join its exciting kitchen brigade.

Overlooking Cambridge Park and St Peter Port harbour, The Duke of Richmond Hotel boasts a perfect location on the beautiful island of Guernsey, with easy access to the nearby finance and shopping areas. Part of The Red Carnation Hotel Collection, The Duke of Richmond Hotel offers 71 luxuriously appointed air-conditioned rooms, many with outstanding sea views. 

The Residents’ Lounge area, in a strikingly contemporary black and white colour scheme is perfect for reading the newspaper, taking traditional Afternoon Tea or lingering over a couple of drinks in the evening. Meals are served throughout the day in the South African themed Leopard Bar and Restaurant. There is a magnificent conservatory and outdoor terrace, perfect for al fresco dining, with superb views.

Key responsibilities of the Chef de Partie (Pastry) will include:

  • Setting up the their section, organising all mise-en-place for the a la carte menu, room service menu, homemade biscuits and VIP fruit platters
  • Producing all desserts, petit fours, VIP items for guest rooms and function desserts
  • Producing and maintaining company standards in regards to the hotel's Afternoon Tea
  • Training junior members of staff
  • Maintaining high health and safety standards
  • Section ordering
  • General larder organisation

The ideal candidate for the Chef de Partie Pastry position will have previous experience in fine dining catering within a busy 4 or 5-star or 2 /3 AA rosette environments. You will have a NVQ Level 1 and 2 or similar, and be passionate for providing first class food to our guests. You should have the drive to success, passion for cooking, be flexible, hard working and work well under pressure and have excellent communication skills. Accommodation is available.