Job Specification: Chef de Partie
Position Overview
The Chef de Partie (CDP) is a vital member of our kitchen team, responsible for managing a specific section of the kitchen and ensuring the highest standards of food preparation and presentation. We are focused on producing fresh food, so our CDP plays a crucial role in maintaining quality, consistency, and hygiene, working closely with the Sous Chef and Head Chef to deliver exceptional dishes using fresh, seasonal ingredients.
Key Responsibilities
* Section Management: Oversee the preparation, cooking, and presentation of dishes within your assigned section (e.g., starters, fish, meat, pastry, or vegetables).
* Fresh Food Preparation: Ensure all dishes are prepared from scratch using fresh, locally sourced, and seasonal produce.
* Quality Control: Maintain high standards of food quality and presentation in line with the establishment's ethos and customer expectations.
* Team Collaboration: Work closely with other chefs and kitchen staff to ensure efficient workflow and timely service during busy periods.
* Stock Management: Monitor and manage stock levels for your section, ensuring minimal waste and freshness of ingredients. Participate in stock rotation and ordering processes as required.
* Recipe Adherence: Follow established recipes and methods while also contributing ideas for menu development and specials featuring fresh ingredients.
* Hygiene and Safety: Uphold strict food hygiene and health & safety standards, ensuring compliance with all relevant regulations and best practices.
* Training and Supervision: Mentor and train junior staff or commis chefs within your section, fostering a positive and productive working environment.
* Equipment Care: Ensure proper use and maintenance of kitchen equipment and report any issues promptly.
Person Specification
* Experience: Minimum of 2 years' experience in a professional kitchen, ideally with a focus on fresh food and in a similar role.
* Skills:
* Excellent knife skills and proficiency in a range of cooking techniques
* Strong organisational and time management abilities
* Attention to detail and commitment to quality
* Ability to work efficiently under pressure
* Effective communication and teamwork skills
* Knowledge:
* In-depth understanding of food safety, HACCP, and kitchen best practices
* Awareness of seasonal ingredients and trends in fresh food preparation
* Personal Qualities:
* Passion for cooking and fresh food
* Creativity and willingness to contribute new ideas
* Reliability, punctuality, and a positive attitude
Working Conditions
* Full-time position working 5 days out of 7, including evenings, weekends, and bank holidays as required
* Fast-paced, high-pressure kitchen environment
* Working in a modern kitchen enviroment
Reporting Structure
The Chef de Partie reports directly to the Head Chef.
Salary & Benefits
* Competitive salary, commensurate with experience
* Opportunities for training and professional development
Application Process
Interested candidates should submit a CV and cover letter outlining relevant experience and passion for fresh food cookery. Shortlisted candidates will be invited for a practical assessment and interview.
Job Types: Full-time, Permanent
Pay: £24,500.00-£30,000.00 per year
Benefits:
* Free parking
Experience:
* Chef: 2 years (preferred)
Work Location: In person