Chef de Partie
Sévine Brasserie & Bar
Role Purpose
At Sévine Brasserie & Bar, we believe exceptional food starts with exceptional people.
As a Chef de Partie, you are the leader of your section. You are responsible for preparing, cooking and presenting every dish to the highest standard whilst ensuring speed, consistency, cleanliness and teamwork throughout every service.
You will work closely with the Sous Chef and Head Chef to deliver memorable dining experiences and help create one of the leading restaurants in Essex.
Key ResponsibilitiesSection Management
- Take full ownership of your designated kitchen section.
- Prepare your mise en place to the highest standard before every service.
- Ensure your section is fully stocked, organised and service-ready.
- Deliver dishes quickly whilst maintaining exceptional presentation and consistency.
- Monitor stock levels and communicate shortages before they become problems.
Food Quality
- Follow Sévine recipes, specifications and portion sizes exactly.
- Ensure every plate leaving your section is worthy of the Sévine name.
- Taste food throughout service.
- Maintain consistency regardless of how busy the restaurant becomes.
- Support menu development and contribute new ideas.
Service Standards
- Work calmly and efficiently during busy periods.
- Communicate clearly with the pass and other kitchen sections.
- Help other sections when your own section is under control.
- Prioritise team success over individual sections.
- Keep ticket times within company targets.
Hygiene & Food Safety
- Maintain the highest food hygiene standards at all times.
- Follow HACCP procedures.
- Ensure correct food labelling, storage and stock rotation (FIFO).
- Complete daily cleaning schedules.
- Maintain a spotless workstation throughout the shift—not just at the end.
Teamwork & Leadership
- Support and mentor Commis Chefs and Kitchen Assistants.
- Lead by example through professionalism and work ethic.
- Help train new team members.
- Create a positive kitchen culture built on respect and teamwork.
- Communicate problems early rather than allowing them to affect service.
Waste & Cost Control
- Minimise food waste.
- Use ingredients efficiently.
- Follow portion control standards.
- Report damaged or poor-quality products immediately.
- Protect company equipment and maintain kitchen tools.
Daily Expectations
Every Chef de Partie is expected to:
- Arrive prepared and on time.
- Complete all mise en place before service.
- Maintain a clean section throughout the day.
- Support other chefs whenever possible.
- Communicate clearly during service.
- Finish all closing duties before leaving.
- Leave the next shift set up for success.
What Success Looks Like
A successful Chef de Partie at Sévine:
- Produces consistently excellent food.
- Keeps calm under pressure.
- Leads their section confidently.
- Helps others without being asked.
- Takes pride in cleanliness and organisation.
- Is trusted by the Head Chef.
- Develops junior chefs.
- Contributes to continuous improvement.
Skills & Experience
Essential
- Previous experience as a Chef de Partie or strong Demi Chef de Partie.
- Strong knowledge of fresh food preparation.
- Excellent knife skills.
- High standards of cleanliness.
- Ability to work in a fast-paced kitchen.
- Strong communication skills.
- Level 2 Food Safety (or willingness to obtain).
Desirable
- Experience in premium casual or brasserie dining.
- Experience across multiple kitchen sections.
- Level 3 Food Safety.
- Experience mentoring junior chefs.
Sévine Kitchen Values
Every Chef de Partie is expected to live by these values:
One Team – We help each other before we’re asked.
Consistency – Every plate, every service.
Respect – For colleagues, guests and ingredients.
Ownership – Treat your section as if it were your own business.
Clean as You Go – A clean kitchen is a professional kitchen.
Always Improving – Every shift is an opportunity to get better.
Performance Measures (KPIs)
- Food quality and consistency.
- Speed of service.
- Ticket times.
- Hygiene audit scores.
- Food waste levels.
- Guest feedback.
- Attendance and punctuality.
- Teamwork and communication.
- Training and development of junior chefs.
- Compliance with Sévine standards.
Reports to: Sous Chef / Head Chef
Works alongside: Sous Chefs, Chef de Parties, Demi Chef de Parties, Commis Chefs, Kitchen Porters
Job Types: Full-time, Permanent
Benefits:
- Discounted or free food
- On-site parking
Experience:
Work Location: In person
