As a Chef de Partie, you’ll work closely with the Head Chef and Sous Chef to produce delicious, well-presented dishes that consistently exceed guest expectations. Taking ownership of a specific kitchen section, you’ll prepare food to order, manage your station efficiently, and ensure every plate meets our standards for quality, speed, and consistency.

What you will be doing...

• Managing a kitchen section, leading junior team members, and preparing dishes in line with company specifications.
• Maintaining high levels of cleanliness and hygiene throughout service and ensuring a full end-of-shift clean.
• Checking, recording, and maintaining food temperatures in line with company processes.
• Completing food prep before and during service, and restocking your section as needed.
• Ensuring profit margins are maximised through accurate portion control, minimal waste, and consistent dish quality.
• Receiving and storing deliveries correctly, following stock rotation and food safety guidelines.
• Communicating clearly and professionally with the whole kitchen team to support smooth service.
• Adhering to all health & safety standards, including allergen policies, uniform requirements, hygiene procedures, and correct equipment use.
• Carrying out deep-clean tasks as requested by the Head Chef.

About you...

• Experience working in a leadership or supervisory capacity in a high-volume kitchen environment.
• The ability to perform well under pressure and stay organised during busy service periods.
• A genuine passion for producing high-quality food that enhances the guest experience.
• Flexibility to work varied shifts, including weekends, evenings, and bank holidays.
• A Food Hygiene Level 2 certificate (or equivalent).