Key Responsibilities
- Section Management: Run a specific kitchen section (e.g., sauces, pastry, or meat), ensuring daily prep is completed to exact par levels.
- Staff Mentorship: Train and supervise junior staff, including Commis Chefs and Demi Chef de Parties.
- Quality Control: Ensure every plate is prepared and presented to the restaurant’s specifications.
- Inventory & Ordering: Monitor stock levels, rotate products, minimize waste, and place orders as required.
- Kitchen Hygiene: Maintain immaculate health, safety, and hygiene standards in accordance with Environmental Health/EHO regulations. [1, 2, 3, 4]
Essential Requirements
- Experience: Proven track record in a professional, fast-paced kitchen (typically 2-4+ years) as a Chef de Partie.
- Culinary Skills: Strong understanding of flavor profiles, knife skills, and food preparation techniques.
Pay: From £25,000.00 per year
Work Location: In person
