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    • Assist the Head Chef Sous Chef with the overall running of the kitchen.
    • Take direction from department managers and to assist in the monitoring of food quality…
    • Take full ownership of your designated section, ensuring consistent preparation and presentation to Michelin specification.
    • Competitive salary plus service charge.
    • 50% discount on food and drink across the collection.
    • Complimentary meals whilst on duty.
    • Your expertise in food preparation, cooking, and maintaining high standards of food safety will ensure an outstanding dining experience.
    • This role offers an excellent opportunity to prepare nutritious, high-quality meals that enhance the wellbeing of residents while maintaining exceptional food…
    • Competitive salary plus service charge.
    • 50% discount on food and drink across the collection.
    • Complimentary meals whilst on duty.
    • Full-time, Permanent | £13.00 to £13.50 per hour (about £28,700 to £29,800 a year) | 42.5 hours per week | Flexible shifts | Redditch.
    • Prepare and bake a variety of pastries, desserts, and breads according to recipes and established standards.
    • Ensure the high quality and beautiful presentation…
    • Forward thinking, composure and a drive to succeed is a must in maintaining and progressing our high standards.
    • Job Type: Full-time, Permanent.
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    • You'll also receive 30 days' annual leave every year (plus bank holidays and extra leave after operations), free medical and dental care, cheaper living costs,…
    • You’ll oversee the continued development of Sencha, ensuring its relaxed Japanese-fusion concept remains fresh and relevant for both spa guests and evening…
    • Up to £14.50 per hour (Approx. £1,860 every 4-weeks or £24,130 pa).
    • Bonus of up to £2,000 a year – based on KPIs that are achievable and impactful.
    • As Sous Chef, you will support the Head Chef in the day-to-day running of the kitchen, ensuring consistently high standards of food quality, presentation, and…
    • You'll also receive 30 days' annual leave every year (plus bank holidays and extra leave after operations), free medical and dental care, cheaper living costs,…

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Chef de Partie
Dalata
·
3.4
Birmingham
Full-time
Apply on company site

Job details

Pay information not provided
Annual leave, Employee assistance programme, Company pension, Transport links, Flexible schedule
Full-time
Birmingham

Full job description

Job Ref: DAL6172
Branch: Clayton Hotel Birmingham
Location: Clayton Hotel Birmingham, Birmingham
Salary/Benefits: Competitive Salary
Contract type: Permanent
Hours: Full Time
Shift pattern: Fully Flexible
Hours per week: 40
Posted date: 29/09/2026
Closing date: 10/11/2026


Chef De Partie

Benefit from Dalata Academy programmes, courses and learning tools that equip you with essential skills and knowledge, while also providing exposure to senior team members who can mentor you along the way.

We are committed to promoting from within, so your dedication can lead to exciting internal opportunities. If you are ready to enhance your career and make an impact in a supportive environment, join us at Dalata Hotel Group!

Your Job

  • Assist the Head Chef Sous Chef with the overall running of the kitchen.
  • Take direction from department managers and to assist in the monitoring of food quality and hygiene standards.
  • Follow the talented Head Chefs example of excellence and efficiency.
  • Adhere to HACCP regulations at all times
  • Support your fellow kitchen staff in observing appropriate systems of hygiene during food preparation and storage.

What You’ll Need

  • Have previous experience working within hotels or in a similar role.
  • Have a passion for and genuine interest in food.
  • Have a mature and pleasant manner for dealing with customers and team members.
  • Be a team player.
  • Be able to work under pressure in a busy kitchen.
  • Have good knowledge of HACCP procedures and regulations.

Benefits

  • Free employee meals on duty
  • 50% Off FB in all properties
  • €/£60 Employee rate on rooms for all Dalata owned hotels
  • 30% Off Friends Family rate
  • Extra annual leave day for every year worked (5 days to maximum of 5 days)
  • Employee Assistance Programme
  • Pension access (Ask your HR Manager for local pension information)
  • Development opportunities through our Dalata Academy to support your career journey
  • Staff appreciation Initiatives, fun team building activities and regular charity events

About Us

Dalata Hotel Group – we bring the heart of hospitality to every hotel we own and operate. We see our growth and expansion plans as a way of spreading our unique way of caring for our guests further around the world, bringing better experiences to more people. Currently the Dalata difference can be felt at each of our hotels in Ireland, the UK, Germany the Netherlands, and we’ll keep expanding this further, focusing on key UK cities, Dublin and Continental Europe.

Helping our people to grow and develop their careers is vitally important to us and is one of our highest priorities. We have many exciting and unique internal development programmes, each crafted to make sure our employees get the learning they need to be able to take the next step in their careers.

Dalata Hotel Group is an Inclusive Employer. We actively encourage people from all backgrounds and abilities to apply to be part of our team. However, we understand everyone's needs are different; therefore, if you require any accommodations with this application process, please highlight your needs when you are completing your application process.

We’re dedicated to providing experiences that cater to your needs. Located in the heart of Birmingham city centre, our hotel offers the perfect blend of convenience and comfort. With a variety of food, culture, and entertainment options nearby, you'll have plenty to enjoy during your downtime. Plus, with Moor Street station just a 2-minute walk away and New Street station only a 10-minute walk away, you'll have easy access to transport links, ensuring you can navigate the city with ease.

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