Crystalbrook Kingsley is Newcastle's iconic five-star hotel, bringing together elegant design, modern luxury and a deep connection to the cultural heart of the city.

Located in the former Council Administration Centre, Kingsley offers 130 beautifully appointed rooms, the spectacular rooftop Roundhouse restaurant and bar, lobby bar and café, and premium meeting and event spaces.

As Chef de Partie, you'll take ownership of a designated section within our kitchen, supporting the Executive Chef and Head Chef to deliver consistently high-quality food and exceptional dining experiences for our guests.

This is an opportunity to bring your culinary skills, creativity and attention to detail to a passionate kitchen team while continuing to develop your knowledge of products, recipes, techniques and modern hospitality operations.

Role Purpose

Reporting to the Head Chef, the Chef de Partie is responsible for managing a designated section of the kitchen and ensuring the highest standards of food preparation, presentation, quality and hygiene are maintained.

You'll be a hands-on member of the kitchen team, preparing and presenting high-quality dishes while providing guidance and on-the-job coaching to Commis Chefs and Demi Chefs working within your section.

Working closely with the Executive Chef and Head Chef, you'll contribute to menu preparation, product quality, waste reduction and kitchen efficiency while helping create a positive, collaborative and Customer Obsessed kitchen culture.

Responsibilities

You will be responsible for:

- Taking ownership of your designated section and ensuring all food is prepared and presented to the highest standard.
- Supervising and participating in the preparation, seasoning, marinating,



cooking and presentation of meats, fish, seafood, poultry, sauces and other dishes relevant to your section.
- Maintaining consistency in taste, temperature, presentation and overall food quality.
- Assigning tasks and providing clear direction to Commis Chefs, Demi Chefs and other team members under your supervision.
- Providing hands-on coaching, guidance and support to junior kitchen team members.
- Working closely with the Head Chef to determine the quality and quantity of food required for service.
- Maintaining strong product knowledge and keeping up to date with new products, recipes, techniques and culinary trends.
- Monitoring stock usage and helping minimise food waste, spoilage and unnecessary costs.
- Ensuring spoiled, contaminated or unsuitable products are not used in food preparation.
- Maintaining the highest standards of food hygiene and kitchen cleanliness in line with food safety and health regulations.
- Checking equipment within your section and reporting maintenance requirements or potential issues.
- Identifying opportunities to improve products, preparation methods and guest satisfaction.
- Supporting the Head Chef with new menu items, promotions and culinary initiatives.
- Maintaining a professional standard of grooming, presentation and conduct at all times.




- Ensuring compliance with workplace health and safety, food safety, fire, security and emergency procedures.
- Supporting a positive and collaborative team environment where everyone is encouraged to perform at their best.
- Supporting Crystalbrook's sustainability goals through recycling, minimising food waste and adopting energy-efficient practices.
- Actively contributing to hotel environmental initiatives and identifying opportunities to reuse materials where appropriate.
- Maintaining confidentiality and discretion in all work-related matters.
- Working flexibly in line with business requirements and expected volumes of trade.
- Following all company policies, procedures and the Crystalbrook Code of Conduct.
- Supporting other kitchen and hotel operations as required.
- Performing other duties as directed by the Executive Chef, Head Chef or Senior Management.

Skills & Experience

We're looking for a passionate and motivated Chef de Partie who takes pride in their craft and enjoys working as part of a high-performing kitchen team.

You'll bring:

- Demonstrated experience managing or operating a section within a professional kitchen environment.
- Certificate III or IV in Commercial Cookery, or equivalent.
- Robust knowledge of food safety, workplace health and safety and relevant health regulations.
- Sound knowledge of food preparation, cooking techniques and kitchen operations.
- The ability to communicate effectively and build positive relationships with team members and other departments.
- Demonstrated experience providing on-the-job coaching and guidance to junior team members.
- Strong interpersonal and rapport-building skills.

📌 Chef de Partie (Newcastle)
🏢 Crystalbrook Collection
📍 Newcastle