Chef De Partie

As a Chef de Partie, the work centres on food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times. It would suit someone who can bring careful technical judgement and practical problem-solving to the role.

Where the work sits

Communicate effectively with all other team members and assist/support all colleagues where necessary. Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.

How the role works day to day

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times. Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and pr. Supporting kitchen leadership, service flow, and food quality across service-by-service operations.

Practical details

• Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.
• Collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.

What needs to be in place

• Proven experience working in as a Commis Chef or similar role.
• Strong understanding of food safety and sanitation practices.
• For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly.