Chef De Partie - Lower Hyde

Job Posted: 3 June 2026

• Contract Term: Seasonal
• Location: Shanklin, Isle of Wight
• Contract Type: Full or part time
• Salary: £15.61 PH
• Industries: Catering, Hospitality & Bar Chefs

Bring your passion, precision, and creativity to the kitchen with a role that’s at the heart of delivering unforgettable holiday experiences. At Parkdean Resorts, we’re searching for a talented Chef de Partie to join our busy, vibrant kitchen team.  

As a Chef de Partie, you’ll work closely with the Head Chef and Sous Chef to produce delicious, well-presented dishes that consistently exceed guest expectations. Taking ownership of a specific kitchen section, you’ll prepare food to order, manage your station efficiently, and ensure every plate meets our standards for quality, speed, and consistency. 

What you will be doing...

• Managing a kitchen section, leading junior team members, and preparing dishes in line with company specifications. 
• Maintaining high levels of cleanliness and hygiene throughout service and ensuring a full end-of-shift clean. 
• Checking, recording, and maintaining food temperatures in line with company processes. 
• Completing food prep before and during service, and restocking your section as needed. 
• Ensuring profit margins are maximised through accurate portion control, minimal waste, and consistent dish quality. 
• Receiving and storing deliveries correctly, following stock rotation and food safety guidelines. 
• Communicating clearly and professionally with the whole kitchen team to support smooth service. 
• Adhering to all health & safety standards, including allergen policies, uniform requirements, hygiene procedures, and correct equipment use. 
• Carrying out deep-clean tasks as requested by the Head Chef. 

About you...

• Experience working in a leadership or supervisory capacity in a high-volume kitchen environment. 
• The ability to perform well under pressure and stay organised during busy service periods. 
• A genuine passion for producing high-quality food that enhances the guest experience. 
• Flexibility to work varied shifts, including weekends, evenings, and bank holidays. 
• A Food Hygiene Level 2 certificate (or equivalent).