Chef de Partie

Bury St Edmunds, Suffolk, IP33

The employer

Bellota is a chef-driven restaurant, serving an elevated tasting menu in a relaxed and welcoming setting. Guests are seated around an open kitchen where Chef Ruben Aquilar Bel, his wife Gabi, and their team will prepare, present and serve each course themselves. Its an intimate, immersive setup that brings you into the creative process and the people behind it.

The job

Opportunities available for an experienced Chef de Partie to work closely alongside a Head Chef with a 2* and 3* Michelin background. The open kitchen is brand-new and offers a modern, casual, fine dining experience with bold Spanish and Mediterranean flavours and aspirations of achieving Michelin recognition.
Each service is jut 20 covers with intimate guest interaction, and you'll work with dry-aged meats, fresh seafood, and seasonal produce from the restaurants own kitchen garden.

What you'll need

A minimum of 12 months experience in a commercial kitchen, although an attitude and passion to learn is paramount
To be considered, you must be able to run your own section
Well presented due to the open kitchen environment
A calm, creative, and focused mindset
Deep appreciation for Spanish-Mediterranean flavours and techniques
Ability to thrive in a small, tight-knit team
Passion for quality, consistency, and innovation
Knowledge of health and safety regulations and experience in maintaining kitchen cleanliness and hygiene.

Where you'll be based

The restaurant is based in the centre of Bury St Edmunds

What you'll receive

£32,000 - £35,000 per annum dependent on experience
A genuine opportunity to learn in a Michelin-level environment
Working 4 days per week (Wednesday-Saturday) 8:30am - Close
Employed contract
28 days holiday
Accommodation available in the form of a room in a shared flat

Find out more

To discuss this position in more detail, please send your CV to martin@martin-salter.com or call 07983 967143.

All communication will be treated in complete confidence.