Chef De Partie

If you are enthusiastic about self-development and embrace opportunities to
improve your skills and knowledge whenever possible, you could build a long and
rewarding career as a Chef de Partie progressing to a role as a Sous Chef or Head
Chef if desired

  • Preparing, cooking, and presenting high-quality dishes within the specialty section.
  • Assisting the Head Chef and Sous Chef in creating menu items, recipes, and developing dishes.
  • Preparing meat and fish.
  • Assisting with the management of health and safety.
  • Assisting with the management of food hygiene practices.
  • Managing and training any Commis Chefs.
  • Monitoring portion and waste control.
  • Overseeing the maintenance of kitchen and food safety standards.
  • Knowledge and ability to run a section.
  • Ability to work without close supervision.
  • Ability to manage Commis Chefs.
  • Ability to produce good quality food in all sections.
  • Good oral communication.
  • Team management skills.
  • High level of attention to detail.
  • Good level of numeracy.
  • Enthusiasm to develop your own skills and knowledge plus those around you.
  • Adaptability to change and willingness to embrace new ideas and processes.
  • Positive and approachable manner.
  • Team player qualities.”

Desirable and useful but not necessary qualifications include:

  • City & Guilds 706/1 | 706/2 Catering
  • NVQ Level 2
  • Level 1 and 2 Food Safety Awards
  • Minimum 1 year’s relevant experience
  • Awareness of manual handling techniques
  • Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
  • Experience with kitchen equipment
  • Experience with dangerous equipment such as knives
  • Understandable level of English, spoken and written
  • Level 2 Health and Safety
  • Level 3 Food Safety Awards

If interested, please apply below.