Chef de Partie

Chef de Partie - Hotel Kitchen (Fresh Food) - Salisbury Blue Arrow Catering - New Forest £16.00-£18.00 per hour + tips/tronc | Part‑time Hotel Chef Cook the dishes that define great hotel hospitality.

From high‑quality breakfast service to elegant restaurant dining and busy banqueting functions, you'll bring technique, timing, and consistency to every plate. One day you're running a refined larder section for evening service; the next you're plating for a 150‑cover wedding or turning out a flawless full English for a packed breakfast room. Fresh ingredients. Real craft. Strong kitchen communication.

• Run your section (breakfast, larder, garnish, grill or pastry) with calm precision and confidence.
• Prepare fresh: stocks, classic sauces, butchery basics, fish filleting, veg prep, desserts, pastry basics as needed.
• Deliver across all hotel outlets
  • Restaurant service
  • Banqueting & Events (weddings, conferences, corporate dining)
  • Breakfast service
  • Room‑service dishes
  • Afternoon tea elements
• Maintain outstanding food quality: clean plates, accurate portions, fast ticket management.
• Guarantee food safety: HACCP, allergens, FIFO, daily checks, spotless section‑always EHO‑ready.
• Support the brigade: mentor junior chefs, collaborate on specials, move sections when the hotel is busy.
• Represent Blue Arrow professionally across partner hotels in the Salisbury area (mileage/expenses by prior agreement).

• Proven CDP experience in fresh‑food hotel kitchens (or Demi‑CDP ready to step up).
• Strong fundamentals: seasoning, sauces, knife skills, temperature control, plating.
• Ability to work across breakfast, restaurant, banqueting, and room‑service operations.
• Calm under pressure, communicative, reliable, team‑focused.
• Food Safety Level 2 minimum; confident with allergens & HACCP.
• Bonus skills: banqueting service, pastry/afternoon tea elements, KDS/EPoS experience, driving licence for multi‑site work.

• Competitive hourly rate + tips/tronc + meals on shift.
• Development opportunities: certifications, chef workshops, supplier demos.
• Clear progression route to Junior Sous / Sous for the right person.
• Stable, predictable rotas released in advance.
• Perks:
  uniform provided
  * staff discounts
  * paid breaks or TOIL for OT
  * wellbeing/EAP
• Choose the option that fits your policy.

Shifts may include breakfast, lunch, dinner, events and weekends. We work fairly across the rota to keep standards high and the team at their best.

Ready to step into a strong hotel kitchen? Send your CV to or apply via the link below. Applications are reviewed within 48 hours – we move quickly for the right fit.

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.