Chef de Partie

at  House of Lords

JOB SUMMARY

We are looking for a Chef de Partie to join our Peers Dining Room Restaurant in our Catering and Retail Services at the House of Lords. This is a position where you will lead a team and manage every aspect of service delivery in one of our outlets being a cafeteria, formal dining, private dining, and banqueting services.
As a member of the kitchen operational management team, you will have an essential role in achieving CRS strategic objectives and developing ambitions for the future on behalf of the Administration, the House and patrons.
This is an opportunity to work in a unique venue on-site at Parliament! This is an exciting opportunity to deliver high levels of creativity, production, and service. Your passion will shine through the dishes you help create and feel comfortable to work in a fast-paced professional environment.

NATIONALITY REQUIREMENTS

This job is broadly open to the following groups:

• UK nationals
• nationals of the Republic of Ireland
• nationals of Commonwealth countries who have the right to work in the UK
• nationals of the EU, Switzerland, Norway, Iceland or Liechtenstein and family members of those nationalities with settled or pre-settled status under the European Union Settlement Scheme (EUSS) (opens in a new window)
• nationals of the EU, Switzerland, Norway, Iceland or Liechtenstein and family members of those nationalities who have made a valid application for settled or pre-settled status under the European Union Settlement Scheme (EUSS)
• individuals with limited leave to remain or indefinite leave to remain who were eligible to apply for EUSS on or before 31 December 2020
• Turkish nationals, and certain family members of Turkish nationals, who have accrued the right to work in the Civil Service

Further information on nationality requirements (opens in a new window)

YOU’LL BE ACCOUNTABLE TO:

• Oversee and manage the operation of an assigned section.
• Prepare and cook a variety of dishes according to the restaurant’s menu and standards.
• Train and mentor junior kitchen staff, including Commis chefs and apprentices.
• Contribute to the development of new menu items and recipes.
• Assist in the management of food inventory.
• Work effectively as part of a team to achieve goals.