HiStory Hospitality are seeking an exceptional Chef de Partie to join the opening team of a new kitchen within a stunning country estate in Buckinghamshire.
This is a unique opportunity to be part of a launch team, working in a premium countryside environment with a strong focus on seasonality, produce-led cooking and high standards of execution.
Chef de Partie Requirements
- Motivated and experienced Chef de Partie with a strong background in professional kitchens, or a talented Commis Chef ready to step up and be part of an opening team.
- Strong technical cooking skills with a solid understanding of classical and modern techniques.
- Ability to run a section independently, maintaining consistency, quality and attention to detail.
- A passion for seasonal British produce and countryside cooking.
- Strong knowledge and implementation of food safety, hygiene and HACCP standards.
- Excellent organisation and time management to support both prep and service.
- Calm and professional during service, with the ability to perform in a fast-paced environment.
- A collaborative mindset and positive attitude, contributing to a strong team culture from day one.
- Flexibility to work evenings, weekends and holidays as required.
- A genuine desire to learn, develop and grow within a high-performing kitchen.
- Warm, humble and professional approach to hospitality.
We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation and ethnicity, and to create an environment where everyone, from any background, can be happy at work. We’d love to hear from you if you’re a Chef de Partie looking to be part of an exciting new opening.
Tom Sellers
Hailing from Nottingham, Tom Sellers is a two Michelin-starred Chef who opened his first restaurant, Restaurant Story, at 26. At launch, Tom’s unique approach garnered significant critical acclaim, being awarded a Michelin Star just five months after opening, with a second star following in 2021.
Tom learned his craft from some of the world’s most influential chefs and spent time working alongside the likes of Tom Aikens in London, Thomas Keller at three Michelin-starred Per Se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen, all before the age of 21.
Story Cellar, a Parisian-inspired rotisserie-style restaurant, opened in 2023 to much critical acclaim, followed by Dovetale at 1 Hotel Mayfair, where the restaurant offers a sustainably minded, produce-led à la carte menu of reimagined European classics, bolstered by dishes cooked over the grill and an abundant raw bar.