About the job

Company Description Sambel! is a growing food concept in the London Area, United Kingdom, offering guests a vibrant, modern dining experience. The kitchen focuses on freshly prepared dishes, bold flavors, and consistent quality, aiming to create memorable meals for every guest. The team values collaboration, professionalism, and continuous learning, with a clear focus on maintaining high culinary standards. Joining Sambel! means working in a dynamic environment where creativity, efficiency, and respect for food and people are central to daily operations.Role Description The Chef De Partie is a full-time, on-site role based in the London Area, United Kingdom, responsible for managing a designated section of the kitchen. Day-to-day tasks include preparing, cooking, and presenting menu items to agreed standards, maintaining mise en place, and ensuring dishes are produced efficiently during service. The role involves monitoring food quality and consistency, following recipes and plating guidelines, and working closely with the Head Chef and Sous Chef to support smooth kitchen operations. The Chef De Partie will also help train and guide junior team members, uphold food safety and hygiene procedures, manage stock for their section, and contribute to menu development when required.Qualifications Professional culinary training or equivalent hands-on experience as a Chef De Partie or strong Commis ready to step up.
Solid knowledge of cooking techniques, kitchen equipment, and food preparation in a fast-paced restaurant environment.
Strong understanding of food safety, hygiene standards, and compliance with health regulations (e.g., Food Safety Level 2 or equivalent).
Ability to organize and manage a specific kitchen section, including mise en place, stock rotation, and waste reduction.
Effective communication and teamwork skills, with the ability to collaborate with chefs and front-of-house colleagues.
Proven ability to work under pressure during busy services while maintaining quality and consistency.
Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required by the business.
Passion for food, attention to detail, and an interest in contributing ideas to menu improvements.

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Responsibilities

About the job

Company Description Sambel! is a growing food concept in the London Area, United Kingdom, offering guests a vibrant, modern dining experience. The kitchen focuses on freshly prepared dishes, bold flavors, and consistent quality, aiming to create memorable meals for every guest. The team values collaboration, professionalism, and continuous learning, with a clear focus on maintaining high culinary standards. Joining Sambel! means working in a dynamic environment where creativity, efficiency, and respect for food and people are central to daily operations.Role Description The Chef De Partie is a full-time, on-site role based in the London Area, United Kingdom, responsible for managing a designated section of the kitchen. Day-to-day tasks include preparing, cooking, and presenting menu items to agreed standards, maintaining mise en place, and ensuring dishes are produced efficiently during service. The role involves monitoring food quality and consistency, following recipes and plating guidelines, and working closely with the Head Chef and Sous Chef to support smooth kitchen operations. The Chef De Partie will also help train and guide junior team members, uphold food safety and hygiene procedures, manage stock for their section, and contribute to menu development when required.Qualifications Professional culinary training or equivalent hands-on experience as a Chef De Partie or strong Commis ready to step up.
Solid knowledge of cooking techniques, kitchen equipment, and food preparation in a fast-paced restaurant environment.
Strong understanding of food safety, hygiene standards, and compliance with health regulations (e.g., Food Safety Level 2 or equivalent).
Ability to organize and manage a specific kitchen section, including mise en place, stock rotation, and waste reduction.
Effective communication and teamwork skills, with the ability to collaborate with chefs and front-of-house colleagues.
Proven ability to work under pressure during busy services while maintaining quality and consistency.
Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required by the business.
Passion for food, attention to detail, and an interest in contributing ideas to menu improvements.