Job Description

Job Specification: Chef de Partie

Position Overview

The Chef de Partie (CDP) is a vital member of our kitchen team, responsible for managing a specific section of the kitchen and ensuring the highest standards of food preparation and presentation. We are focused on producing fresh food, so our CDP plays a crucial role in maintaining quality, consistency, and hygiene, working closely with the Sous Chef and Head Chef to deliver exceptional dishes using fresh, seasonal ingredients.

Key Responsibilities

Section Management:

Oversee the preparation, cooking, and presentation of dishes within your assigned section (e.g., starters, fish, meat, pastry, or vegetables).

Fresh Food Preparation:

Ensure all dishes are prepared from scratch using fresh, locally sourced, and seasonal produce.

Quality Control:

Maintain high standards of food quality and presentation in line with the establishment's ethos and customer expectations.

Team Collaboration:

Work closely with other chefs and kitchen staff to ensure efficient workflow and timely service during busy periods.

Stock Management:

Monitor and manage stock levels for your section, ensuring minimal waste and freshness of ingredients. Participate in stock rotation and ordering processes as required.

Recipe Adherence:

Follow established recipes and methods while also contributing ideas for menu development and specials featuring fresh ingredients.

Hygiene and Safety:

Uphold strict food hygiene and health & safety standards, ensuring compliance with all relevant regulations and best practices.

Training and Supervision:

Mentor and train junior staff or commis chefs within your section, fostering a positive and productive working environment.

Equipment Care:

Ensure proper use and maintenance of kitchen equipment and report any issues promptly.
Person Specification

Experience:

Minimum of 2 years' experience in a professional kitchen, ideally with a focus on fresh food and in a similar role.

Skills:

Excellent knife skills and proficiency in a range of cooking techniques Strong organisational and time management abilities Attention to detail and commitment to quality Ability to work efficiently under pressure Effective communication and teamwork skills

Knowledge:

In-depth understanding of food safety, HACCP, and kitchen best practices Awareness of seasonal ingredients and trends in fresh food preparation

Personal Qualities:

Passion for cooking and fresh food Creativity and willingness to contribute new ideas Reliability, punctuality, and a positive attitude
Working Conditions

Full-time position working 5 days out of 7, including evenings, weekends, and bank holidays as required Fast-paced, high-pressure kitchen environment Working in a modern kitchen enviroment
Reporting Structure

The Chef de Partie reports directly to the Head Chef.

Salary & Benefits

Competitive salary, commensurate with experience Opportunities for training and professional development
Application Process

Interested candidates should submit a CV and cover letter outlining relevant experience and passion for fresh food cookery. Shortlisted candidates will be invited for a practical assessment and interview.

Job Types: Full-time, Permanent

Pay: 24,500.00-30,000.00 per year

Benefits:

Free parking
Experience:

Chef: 2 years (preferred)
Work Location: In person