Role Purpose
The Chef de Partie is responsible for managing a designated section of the kitchen, ensuring the consistent preparation and presentation of high-quality dishes while maintaining food safety, hygiene and operational standards. The role also supports junior team members, contributes to kitchen efficiency, and helps deliver an exceptional dining experience for guests.
Key Responsibilities
- Prepare, cook and present dishes to company standards.
- Manage your assigned kitchen section efficiently during service.
- Ensure all food is prepared in accordance with recipes and presentation standards.
- Monitor food quality, freshness and consistency.
- Carry out temperature checks and maintain food safety records.
- Follow portion control guidelines to minimise waste and maximise profitability.
- Store and rotate stock correctly.
- Assist with ordering and stock control when required.
- Support menu development and quality improvements.
- Maintain excellent standards of cleanliness and hygiene.
- Ensure all kitchen equipment is used safely and maintained correctly.
- Report maintenance issues or equipment faults promptly.
- Supervise and support Commis Chefs and Kitchen Porters.
- Attend team briefings and training sessions.
- Comply with all Food Hygiene, Health & Safety, Fire Safety and Company policies.
Person SpecificationEssential Skills & Experience
- Previous experience as a Chef de Partie or experienced Demi Chef de Partie.
- Strong knowledge of food preparation and cooking techniques.
- Food Safety & Hygiene Level 2 (minimum).
- Ability to work under pressure in a fast-paced kitchen.
- Excellent organisational and time management skills.
- Good understanding of stock rotation and portion control.
- Knowledge of allergen legislation and dietary requirements.
- Ability to work independently and as part of a team.
- Good communication skills.
- Flexible approach to working hours, including evenings, weekends and holidays.
Desirable
- Experience within a hotel or high-volume hospitality environment.
- Knowledge of kitchen GP and food cost control.
- Experience assisting with menu planning and ordering.
Personal Attributes
The successful candidate will demonstrate:
- Passion for food and hospitality.
- Strong attention to detail.
- Positive attitude and professional appearance.
- Reliability and punctuality.
- Calm approach under pressure.
- Commitment to maintaining high standards.
- Willingness to learn and develop.
- Customer-focused mindset.
- Strong work ethic and team spirit.
Working Conditions
- Shift work including evenings, weekends and bank holidays.
- Standing for long periods.
- Manual handling of kitchen equipment and food deliveries where required.
Pay: From £14.00 per hour
Benefits:
- Company events
- Discounted or free food
- Employee discount
Work Location: In person
