Food & Beverage – Kitchen • Posted 16 April 2026
Chef de Partie
The Manor House, Castle Combe · Chippenham, Wiltshire
Rotating shifts including weekends
About the hotel
The Manor House, Castle Combe is a breathtaking 14th-century country house hotel set in the picture-perfect Cotswold village of Castle Combe, widely regarded as one of England's most beautiful villages. Part of the Exclusive Collection, the hotel is home to the Michelin-starred Bybrook restaurant, an 18-hole championship golf course, spa and 48 individually appointed rooms and suites. With honey-coloured stone walls, Italian gardens and centuries of history, The Manor House offers an utterly unique and refined hospitality experience.
The work
- • Own and manage your designated kitchen section, ensuring consistent quality of food preparation and presentation at all times
- • Execute dishes to the exacting standards required by the Bybrook kitchen team
- • Support the Sous Chef in maintaining smooth, efficient kitchen operations throughout service
- • Mentor and coach Commis Chefs within your section, sharing technique and knowledge generously
- • Manage stock rotation, ingredient labelling and proper storage within your section
- • Uphold the highest food hygiene and safety standards at every stage of preparation
- • Contribute ideas and enthusiasm to menu development and seasonal tasting sessions
- • Maintain exceptional kitchen cleanliness, organisation and mise en place throughout each shift
This role is for you if…
- • You have prior experience as a Chef de Partie or strong Demi Chef de Partie ready to step up
- • You are meticulous in your approach to food quality and take immense pride in every plate you send
- • You thrive in a fast-paced, high-standards kitchen and maintain composure under pressure
- • You are eager to learn and develop your craft within a Michelin-star kitchen environment
- • You are a collaborative team player who lifts the standard of everyone around you
This role might not be for you if…
- • You are not ready to take ownership of a section and prefer to follow rather than lead
- • You are uncomfortable with the pace and pressure of a fine dining service
- • You are not available to work weekends and evening shifts as part of a rotating rota