Restaurant jobs in Welwyn

Tewinbury Farm Hotel sits on a 700-acre working farm in the Hertfordshire countryside, and everything that comes out of our kitchens reflects that. The food we serve is rooted in the land around us — seasonal, honest, and made with real care. We are looking for a Chef de Partie who shares that philosophy and wants to be part of a kitchen that takes genuine pride in what it produces.

About the Cowshed

The Cowshed is the heartbeat of our restaurant offering at Tewinbury — a warm, characterful dining space where hotel guests and visitors alike come to eat well, slow down, and enjoy their surroundings. The menu is seasonal, ingredient-led, and built around the best of what the farm and our local suppliers have to offer. It is a kitchen that values craft, consistency, and the kind of cooking that makes people want to come back.

The Role

We are looking for a confident and passionate Chef de Partie to join the Cowshed kitchen brigade. You will take ownership of your section, produce food to a consistently high standard, and play a full and active part in the life of the kitchen — from prep through to service and everything in between.

This is a role for someone who is ready to step up and take responsibility, who has the technical skills to hold their own on section, and who brings the right attitude to work every day — professional, collaborative, and genuinely proud of the food that leaves the pass. Reporting to the Restaurants Head Chef, you will work as part of a close-knit team with a shared commitment to quality and a real sense of purpose about what they are doing.

Key Responsibilities

Section Ownership & Food Production

• Take full ownership of your designated section — prep, service, and close — maintaining the highest standards of quality and consistency throughout
• Produce dishes to the Head Chef's specification, ensuring every plate that leaves your section meets the required standard of taste, texture, and presentation
• Manage your mise en place efficiently so the section is always ready for service — nothing rushed, nothing missing
• Adapt confidently to daily specials, seasonal changes, and evolving menus, embracing new ingredients and techniques with enthusiasm
• Support the Head Chef in developing and refining dishes, bringing ideas and creativity to the table when the opportunity arises

Stock, Ordering & Waste

• Monitor stock levels on your section and communicate requirements to the Head Chef or Sous Chef in good time
• Rotate stock correctly and manage prep quantities carefully to minimise waste without ever compromising on what is available for service
• Handle all ingredients with care and respect — we work with good produce and that should always be reflected in how it is treated

Food Safety & Compliance

• Maintain full compliance with food hygiene legislation and the hotel's food safety management system at all times
• Follow allergen procedures accurately and consistently, knowing your dishes inside out and communicating clearly when it matters
• Complete daily temperature checks, cleaning schedules, and all relevant paperwork accurately and on time
• Keep your section clean, organised, and safe throughout every shift — without being asked

Team & Development

• Work collaboratively within the kitchen brigade, supporting junior team members on your section and helping to develop their skills
• Communicate clearly with your colleagues throughout service, keeping the kitchen running smoothly and efficiently
• Bring a positive, professional, and reliable presence to every shift — the kind of attitude that makes the whole team better
• Be open to learning and developing your craft — we want people who are curious, willing to grow, and excited about what they are cooking

What We're Looking For

Essential

• Proven experience as a Chef de Partie in a quality restaurant, hotel, or comparable kitchen environment
• Strong technical cookery skills with the confidence to hold a section independently during busy services
• A high personal standard of quality, consistency, and attention to detail
• Sound knowledge of food hygiene, allergen requirements, and kitchen compliance
• A reliable, flexible, and team-first approach to kitchen life
• The ability to work calmly and efficiently under pressure without letting standards slip

Pay: £31,000.00-£34,000.00 per year

Work Location: In person