ABOUT BNJC:

BNJC is a Jewish community hub working to strengthen Jewish life in Brighton and Hove. We bring people together through food, culture, education and community - creating spaces where Jewish life can be lived, explored and celebrated.
Our modern, multi-use site includes residential homes, a nursery, co-working space, Synagogue, Kosher restaurant, and events facilities. The residential area features 34 apartments and 10 mews houses, with a mix of long-term tenants and short-stay guests, including group visits.
Novellino Brighton, the only Kosher restaurant in Brighton and Hove. By day, it operates as a contemporary café, and in the evening transforms into a bistro-style restaurant serving a fusion of Middle Eastern and Mediterranean dishes. A Kosher deli sits alongside the restaurant, offering a range of traditional products.

ABOUT THE ROLE:

We are looking for an enthusiastic and experienced Chef de Partie to join the kitchen on a fixed-term basis at Novellino Brighton. This is a hands-on role where you’ll lead your section with confidence, consistency and care. From prep to service, you’ll take ownership of your station, ensuring every dish meets our high standards and aligns with Kosher dietary requirements.
The CDP will be expected to maintain high hygiene standards and collaborate closely with our Kitchen and Front of House teams to contribute to a welcoming dining experience.

KEY RESPONSIBILITIES:

• Operate your section from mise en place through to plating, delivering dishes with consistency in taste and presentation.
• Prepare and cook ingredients according to recipe specifications and portion control guidelines.
• Mentor and oversee junior staff, delegating tasks and supporting their development.
• Assist in seasonal and kosher‑compliant menu development.
• Manage stock control, portioning and minimise waste to optimise yield and costs.
• Uphold food hygiene and safety standards, including HACCP compliance and kosher supervision.
• Coordinate with fellow Chef de Parties and senior kitchen team to ensure smooth service.
• Safely use and maintain kitchen equipment; report any faults promptly.
• Follow opening/closing station routines—cleaning, restocking and equipment checks.
• Maintain professionalism and calm under pressure in a fast‑paced environment.