Chef de Partie

• SECTION MANAGEMENT
• FOOD PREPARATION & QUALITY
• SERVICE
• TEAM SUPPORT
• KITCHEN ORGANISATION
• HEALTH, SAFETY & HYGIENE

• Take ownership of a designated section within the kitchen
• Ensure mise en place is prepared and organised ahead of service
• Maintain cleanliness and order within the section at all times
• Ensure equipment and ingredients are properly stored and maintained
• Prepare and cook dishes to the agreed recipes and specifications
• Ensure all dishes leaving the section meet the required presentation and quality standards
• Maintain consistency in flavour, portioning and presentation
• Assist with the preparation of ingredients and components required for service
• Run the section efficiently during service
• Work closely with the Sous Chefs to ensure smooth kitchen operations
• Communicate clearly with other sections to ensure coordinated service
• Maintain focus and organisation during busy periods
• Assist with training and development of junior chefs
• Lead by example in maintaining kitchen standards and discipline
• Promote teamwork and positive communication within the brigade
• Maintain agreed stock levels within the section
• Support with stock rotation and correct food storage
• Minimise waste through careful preparation and organisation
• Assist with deliveries and ingredient checks when required
• Maintain the highest standards of cleanliness and food safety
• Follow all health and safety procedures and kitchen regulations
• Ensure correct food handling, storage and labelling procedures are followed
• Participate in daily and weekly cleaning schedules

Competitive plus benefits