We are seeking a skilled and dedicated Chef de Partie. The Chef de Partie will manage a specific section of the kitchen, ensuring high quality food preparation and presentation in line with company standards. This position is ideal for someone passionate about food, has leadership skills, and thrives in a dynamic, fast-paced kitchen environment.
Responsible for:
To manage and oversee kitchen operations in collaboration with the Sous Chefs and Head Chef. Ensure compliance with HACCP, food safety, and health & safety standards, conducting daily checks. Deliver high-quality food within agreed levels and standards. Work in line with operational standards set by management. Ensure the efficient and smooth running of the kitchen, maintaining food quality, hygiene and safety.
Main Duties and Responsibilities:
* Food Preparation & Cooking:
Prepare and cook main courses and side dishes as required, following established recipes. Ensure the preparation of food one day in advance, maintaining high standards of quality and presentation.
* Food Safety & Allergy Management:
Keep the work section free from allergens and ensure no processed ingredients or additives are used. Ensure that the kitchen adheres to food safety regulations and maintains hygiene standards at all times.
* Stock & Inventory Management:
Follow daily prep lists and prepare food according to par levels set by the Head Chef/Sous Chef. Order goods efficiently, control food costs, and reduce wastage.
* Dietary Requirements:
Communicate dietary requirements for each dish to the Head Chef, Deputy Head Chef, and Sous Chef. Ensure that relevant dietary information is displayed for customer awareness.
* Team Collaboration & Supervision:
Assist in the planning, implementation, and delivery of departmental objectives. Help supervise and train kitchen porters and junior kitchen staff to ensure high standards of cleanliness and organisation.
* Continuous Improvement:
Work closely with the management team to continually enhance kitchen operations and food quality, meeting departmental goals and objectives.
Key Skills & Attributes:
* Creative & Passionate: Enthusiastic about food and cooking, with the ability to create and innovate within the kitchen.
* Able to Work Under Pressure: Thrive in a fast-paced environment and meet deadlines consistently.
* Strong Interpersonal Skills: Build positive relationships with team members and senior management.
* Adaptability & Flexibility: Open to changing methods and flexible with working hours and duties.
* Attention to Detail: Maintain high standards of accuracy in food preparation, hygiene, and cleanliness.
* Methodical Approach: Organised and able to manage workload efficiently.
Qualifications & Experience:
* Minimum Experience: At least two years of experience working in a similar role in a professional kitchen.
* Qualifications:
* NVQ Level 2 and 3 in Professional Cookery (or equivalent).
* Basic Food Hygiene Certificate.
* Training in HACCP and COSHH (Control of Substances Hazardous to Health).
* Additional Skills & Knowledge:
* Strong organisational and time management skills.
* Good communication and interpersonal abilities.
* Customer service-focused attitude.
* In-depth understanding of HACCP protocols.
* Ability to work effectively as part of a team.
* Friendly, approachable, and cooperative.
* Flexible and open to change.
* Ability to maintain confidentiality and work responsibly.
Working Conditions:
* Ability to work weekend shift patterns as part of a rotating schedule.
* High levels of physical activity, including standing for long periods and lifting heavy kitchen supplies.
* Confidentiality and professionalism must be maintained at all times.
We endeavour to reply to every candidate, every time but if you haven’t heard back within 10 days, please understand that you have unfortunately been unsuccessful for this position, or the position has been filled. Please call the office or send an email to discuss other potential positions