Chef de Partie

French-Led Country Restaurant & Gastropub | Welwyn, Hertfordshire

£32,000 + £3,000–£4,000 Tronc
Package Circa £35,000–£36,000 | Monday Closed | Potential Live-In Accommodation

An excellent opportunity has arisen for a talented Chef de Partie to join the kitchen of an established, food-led country restaurant and gastropub in the Hertfordshire countryside near Welwyn.

Combining the character of a traditional country pub with a more refined French and modern European style of cooking, the kitchen has built a strong reputation around fresh, seasonal ingredients, classical technique and consistently high standards.

This would suit a confident CDP who enjoys proper fresh-food cooking, wants responsibility for their own section and is looking to continue developing within a quality-focused independent kitchen.

The Venue

Set in an attractive Hertfordshire countryside location, the venue combines a relaxed pub environment with a dedicated restaurant offering.

The food style is rooted in French and modern European cooking, alongside high-quality British dishes and seasonal pub classics.

The kitchen works with fresh ingredients and places real emphasis on flavour, technique and consistency rather than heavily systemised cooking.

The operation includes:

À la carte restaurant dining
Quality gastropub food
Seasonal menus
Sunday lunch
Private and group dining
Fresh, scratch-led cooking
Strong French and modern European influence

The venue is closed every Monday, giving the brigade a guaranteed fixed closed day each week.

The Role

As Chef de Partie, you'll take responsibility for your own section and play an important part in the day-to-day operation of the kitchen.

You'll be responsible for:

Running and organising your own section
Preparing and cooking dishes to a consistently high standard
Maintaining excellent mise en place
Delivering accurately and efficiently during busy services
Working closely with the Head Chef and Sous Chef
Contributing towards seasonal dishes and menu development
Supporting and developing junior members of the brigade
Maintaining excellent hygiene and kitchen organisation
Assisting with stock rotation, ordering and waste control
Ensuring consistency across both restaurant and gastropub service

This is a hands-on position where you'll be trusted to take genuine responsibility for the quality and organisation of your section.

The Ideal Candidate

We're looking for a Chef de Partie with strong foundations in fresh, quality-led cooking.

You'll ideally have:

Previous CDP experience within a good restaurant, gastropub or hotel
Strong fresh-food cooking skills
Good classical foundations
Confidence running your own section
Excellent organisation and mise en place
Strong attention to detail
Consistently high standards of presentation
A calm and professional approach during service
Good food hygiene knowledge
A genuine desire to continue learning and developing

Previous experience with French or modern European cuisine would be particularly useful, although strong fundamentals and the right attitude are equally important.

The Package

£32,000 base salary
Approximately £3,000–£4,000 tronc per year
Potential total package circa £35,000–£36,000
Venue closed every Monday
Potential live-in accommodation, subject to availability
Staff meals
Staff discounts
Opportunities for professional development and progression
Supportive independent kitchen environment
Fresh, quality-led cooking
Attractive Hertfordshire countryside location

Why This Role?

This is a strong opportunity for a chef who genuinely enjoys cooking from scratch and taking ownership of their section.

You'll be working with seasonal ingredients, classical techniques and a varied food offering spanning French-influenced restaurant dishes, quality gastropub food and Sunday lunch.

The package is competitive for the area at circa £35,000–£36,000 including tronc, while the fixed Monday closure gives the kitchen team a guaranteed day away from service each week.

For a strong CDP looking for an established independent kitchen, good-quality food and the potential of live-in accommodation, this is a very solid next move.