Our client is a renowned and historic University college in Cambridge who is seeking a skilled and motivated Chef de Partie to join their professional kitchen team. This is an exciting opportunity to work in a prestigious setting that delivers a variety of high-quality dining experiences—from daily student meals to formal banquets, private events, and conferences.

ABOUT YOU

We are looking for a capable and enthusiastic chef who enjoys working as part of a team in a fast-paced, quality-driven kitchen.

• Experience: Previous experience as a Chef de Partie or strong Commis Chef in a similar high-standard kitchen environment.
• Qualifications: NVQ Level 2/3 in Professional Cookery (or equivalent).
• Team Player: A cooperative, proactive attitude with strong communication skills.
• Passion for Food: A genuine interest in fresh, seasonal ingredients and high-end presentation.
• Adaptability: Comfortable working flexibly, including evenings and weekends on a rota basis.
• Desire to Learn: Eagerness to grow within a supportive and professional kitchen team.

THE ROLE

Working under the guidance of the Sous Chef and Head Chef, the Chef de Partie will play a vital hands-on role in preparing exceptional dishes and maintaining the highest standards of food production and presentation.

KEY RESPONSIBILITIES

• Section Management: Take responsibility for a designated section of the kitchen (e.g., larder, sauce, garnish), ensuring timely and high-quality food preparation.
• Food Preparation: Prepare and cook dishes to specification and to consistently high standards.
• Team Support: Collaborate with other chefs and kitchen assistants to ensure smooth kitchen operations.
• Standards Compliance: Adhere to food safety, hygiene, and allergen management policies at all times.
• Training & Mentoring: Assist in training junior staff and apprentices through day-to-day guidance.
• Stock & Waste Control: Support with stock rotation, waste reduction, and maintaining accurate prep levels.
• Quality Focus: Maintain attention to detail in presentation, taste, and portion control.
• Event Delivery: Help execute formal and special event menus to the high standards expected by the college.