Chef de Partie

About the role

A restaurant or hotel is looking for a skilled and reliable Chef de Partie to oversee a designated kitchen section, ensure consistent food quality and support the smooth running of daily kitchen operations. The role involves guiding junior kitchen staff while working closely with the Sous Chef.

Key responsibilities

• Oversee the preparation, cooking and presentation of dishes within the assigned kitchen section
• Ensure food quality, consistency, portion control and timely service
• Supervise and guide Commis Chefs and other junior kitchen staff
• Maintain high standards of food hygiene, safety and kitchen cleanliness
• Monitor stock levels, minimise food waste and report shortages
• Ensure proper storage, labelling and handling of ingredients
• Support menu execution and daily kitchen operations in line with established standards
• Assist the Sous Chef with kitchen coordination and other duties as required

Required profile

• Minimum of 3 years' experience in a professional kitchen, preferably in a restaurant or hotel
• Relevant culinary training or equivalent practical experience
• Ability to lead junior kitchen staff and work effectively under pressure
• Good organisational skills, attention to detail and time management
• Ability to work flexible shifts, including weekends and public holidays