Job Description

As Chef de Partie, you will be responsible for managing a specific section of the kitchen and ensuring the consistent preparation and presentation of high-quality dishes in line with the restaurant's standards. This role requires strong technical cooking skills, attention to detail, and the ability to work efficiently under pressure while supporting junior kitchen staff.

The salary range quoted includes a basic salary and a share of the service charge, and is for 45 hours per week.

Key Responsibilities

Take full responsibility for the preparation, cooking, and presentation of dishes within the assigned section (e.g., grill, saute, pastry, larder). Ensure all food is prepared to specification, maintaining consistency, quality, and portion control. Supervise, train, and support Commis Chefs and Kitchen Assistants within the section. Maintain high standards of hygiene, food safety, and cleanliness in accordance with HACCP and local health regulations. Monitor stock levels for the section, assist with ordering, and minimize waste. Ensure mise en place is completed efficiently for service periods. Communicate effectively with the Sous Chef and Head Chef regarding service flow, shortages, or quality concerns. Contribute to menu development, specials, and continuous improvement initiatives as requested. Comply with all company policies, health and safety standards, and operational procedures.
Skills and Competencies

Strong culinary skills with proven experience in the assigned section. Ability to work calmly and effectively in a fast-paced environment. Good organizational and time-management skills. Leadership capability with a collaborative approach to team management. Strong understanding of food safety, hygiene, and kitchen best practices. Attention to detail and commitment to quality.
Job Types: Full-time, Permanent

Pay: 29,000.00-31,000.00 per year

Benefits:

Company pension Employee discount
Application question(s):

What is the largest number of covers you have cooked for?
Experience:

Chef: 2 years (preferred)
Licence/Certification:

Food Hygiene Level 3 Qualification (preferred)
Work Location: In person