Senior Chef de Partie

About the hotel

Tylney Hall Hotel is a magnificent Victorian Grade II-listed country house set within 66 acres of beautiful parkland and landscaped gardens in rural Hampshire. Part of the independently owned Elite Hotels collection, Tylney Hall is renowned for its elegant dining, warm hospitality and stunning setting, attracting guests from across the UK and overseas. The hotel offers 112 rooms, award-winning gardens, an indoor pool and a kitchen team committed to delivering the highest standards of cuisine using fresh, seasonal ingredients.

The work

• • Prepare, cook and present food to the highest standards across your designated kitchen section
• • Manage multiple kitchen sections and take on increased responsibility in preparation for progression to Junior Sous Chef
• • Plan ahead to ensure efficient service through thorough mise en place and forward thinking
• • Train kitchen apprentices and trainees, sharing your skills and supporting their development
• • Foster positive working relationships across departments to support smooth hotel operations
• • Report any accidents, breakages or equipment issues to the Executive Chef or Sous Chef
• • Maintain strict food hygiene, cleanliness and HACCP compliance at all times
• • Support the wider kitchen team during high-volume service periods and private events

This role is for you if…

• • You are committed to delivering the highest standards of cuisine and presentation in every service
• • You have prior Chef de Partie experience and are ready to take the next step in your career
• • You are a natural team player who also shows initiative and leads your section with confidence
• • You enjoy training junior chefs and find mentoring a rewarding part of your role
• • You are excited by the prospect of working within a prestigious Victorian country house hotel

This role might not be for you if…

• • You are not yet comfortable taking responsibility for a kitchen section during busy service
• • You prefer a fixed, inflexible schedule and are unwilling to work across a 7-day rota
• • You are not interested in mentoring or training junior kitchen colleagues
• • You have limited experience in a high-volume hotel kitchen environment