Job Description

Chef De Partie, York, Daytime Work

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Contract Catering | Fast-Paced Environment | Fresh Food Kitchen

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Competitive Hourly rate | Multi Outlet, 37 hrs a week

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The benefits include:


Competitive HOURLY RATE, got paid for every hour you work 37 hour working week Proven progression Straight shifts, majority of shifts Monday to Friday daytimes 5 days over 7, flexible shifts Working in a very well equipped kitchen within a professional set up The opportunity to hone your craft and learn every day in a very creative kitchen Work with some very high end products and learns the latest modern techniques Very well established team, no shouty chefs here Pension scheme Above average holiday allowance on 38 days

About Our Client

Our Client is a leading contract catering outlet specialising in providing high-quality, fresh food solutions to a diverse range of clients.


Our commitment to excellence and innovation has positioned us at the forefront of the industry. We are currently seeking a talented and passionate Chef De Partie to join thier dynamic team and contribute to the venues continued success.

Job Overview

As a Chef De Partie, you will play a crucial role in the kitchen operations, working under the guidance of the Sous Chef and Head Chef. You will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food preparation, presentation, and hygiene are maintained at all times. This position requires a combination of culinary expertise, leadership skills, and the ability to thrive in a fast-paced environment.

Key Responsibilities

Manage and operate a designated section of the kitchen Prepare, cook, and present dishes according to menu specifications and quality standards Ensure all food items are prepared using the correct methods, portion sizes, and presentation standards Maintain a clean and organised work area, adhering to all food safety and hygiene regulations Assist in menu planning and development, contributing creative ideas for new dishes Train and supervise junior kitchen staff, including commis chefs and kitchen assistants Monitor and maintain stock levels within your section, placing orders when necessary Collaborate with other sections of the kitchen to ensure smooth service and timely delivery of meals Adapt to changing requirements and client needs in a contract catering environment Participate in team briefings and contribute to improving kitchen processes and efficiency Ensure compliance with all health and safety regulations, including HACCP principles Assist in managing food costs and minimizing waste Handle special dietary requirements and allergen information with utmost care and attention Maintain equipment in your section, reporting any issues or maintenance needs promptly Contribute to a positive kitchen culture by demonstrating professionalism and teamwork

Qualifications and Skills

Proven experience as a Chef De Partie or in a similar role within a professional kitchen Proficiency in various cooking techniques and methods In-depth knowledge of food safety regulations, allergens and HACCP principles Excellent organisational and time management skills Strong leadership and communication abilities Ability to work effectively under pressure in a fast-paced environment Creativity and passion for developing new dishes and menu items Flexibility to adapt to changing client needs and requirements Physical stamina to stand for extended periods and lift heavy items NVQ level 2 or relevant professional qualification (preferred) Food hygiene certification level 2


If this sounds like the ideal position for you, then send your CV through the link here, or give Eddy a call in the DISH hospitality office to discuss this and similar vacancies within the region.