Chef de Partie at The Uncommon
NSN6, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

30 Nov, 25

Salary

12.5

Posted On

31 Aug, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Good communication skills

Industry

Hospitality

Description

We’re The Uncommon– an exciting new independent bar and restaurant opening in the heart of North Shields, located within the vibrant creative hub of Harbour House. Stylish, distinctive, and full of good energy, we’ve created a space that’s all about great food, quality drinks, and genuine hospitality.
Our menu is curated with care using locally sourced ingredients – elevated but approachable, with no unnecessary fuss. We’re passionate about delivering an exceptional experience, and we’re building a team that shares our values.
As we prepare to open our doors, we’re looking for friendly, down-to-earth individuals who are excited to be part of something special from the very beginning.
If you’re hardworking, and want to help shape a standout destination for the North East, we’d love to hear from you.
Be part of something uncommon. Join us at The UC.
https://www.the-uc.co.uk/
https://www.instagram.com/theuncommon_/

JOB SUMMARY:

We’re seeking a skilled and enthusiastic Chef de Partie to join our kitchen brigade. You’ll take pride in preparing high-quality dishes, supporting the kitchen team, and maintaining excellent hygiene and organisation standards.

REQUIREMENTS:

  • Experience in a similar role within a professional kitchen.
  • Food Safety Level 2 certification (or willingness to achieve).
  • Ability to work effectively in a fast-paced environment.
  • Passion for food and attention to detail.
Responsibilities
  • Prepare and cook dishes to the highest standard following recipes and specifications.
  • Maintain a clean and organised workstation.
  • Work closely with the Sous Chef and Head Chef to ensure smooth service.
  • Assist in receiving and storing deliveries following food safety protocols.
  • Ensure proper stock rotation to minimise waste.
  • Communicate effectively with kitchen and front-of-house teams.
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