Chef di Partie

Stonefield Castle is a historic hospitality property located in Stonefield, Tarbert, in the United Kingdom, offering guests an authentic castle experience on the west coast of Scotland. The castle provides accommodation, dining, and event services in a scenic, rural setting known for its natural beauty and tranquil atmosphere. As part of the local hospitality sector, Stonefield Castle focuses on delivering warm, attentive service and memorable stays for leisure guests and special occasions.

Team members work in a close-knit environment where quality, professionalism, and guest satisfaction are central to daily operations.

The Chef de Partie is a full-time, on-site role based at Stonefield Castle in Tarbert. This position is responsible for managing a designated section of the kitchen, preparing and presenting dishes to a high standard, and ensuring consistency in taste, quality, and presentation. Day-to-day tasks include mise en place, cooking and plating menu items, monitoring stock levels, and adhering to food safety and hygiene regulations.

The role involves supporting the Head Chef and Sous Chef, training and guiding junior kitchen team members, and collaborating with colleagues to maintain smooth kitchen operations during breakfast, lunch, dinner, and events. The Chef de Partie contributes to menu development by providing ideas, adjusting recipes as needed, and helping to maintain an efficient, clean, and organized work environment.

• Proven experience as a Chef de Partie or in a similar kitchen role within hotels, restaurants, or high-quality hospitality settings.
• Strong technical cooking skills, including preparation of sauces, meats, fish, vegetables, and desserts, with attention to detail and consistency.
• Knowledge of food safety, hygiene standards, and kitchen best practices, with relevant certifications preferred (e.g., food handling or hygiene qualification).
• Ability to work effectively in a busy, team-oriented kitchen, demonstrating reliability, time management, and problem-solving skills.
• Willingness to work on-site in Tarbert, with flexibility to cover different shifts, weekends, and holiday periods as required.
• Good communication skills and a collaborative approach to supporting colleagues and training junior staff members.
• Creative approach to menu items and plating, with an interest in seasonal, local ingredients and high-quality guest dining experiences.
• Formal culinary training or apprenticeship is an asset, though equivalent professional experience will be considered.