Chef De Partie

We are seeking 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 ideal candidate should demonstrate strong culinary skills, leadership ability, and the capacity to guide junior kitchen staff while working closely with the Sous Chef.

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  Oversee the preparation, cooking, and presentation of dishes within the assigned kitchen section.

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  Ensure food quality, consistency, portion control, and timely service.

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  Supervise and guide Commis Chefs and other junior kitchen staff.

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  Maintain high standards of food hygiene, safety, and kitchen cleanliness.

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  Monitor stock levels, minimise food waste, and report shortages.

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  Ensure proper storage, labelling, and handling of ingredients.

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  Support menu execution and daily kitchen operations in line with established standards.

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  Assist the Sous Chef with kitchen coordination and other duties as required.

• Minimum of 3 years' experience in a professional kitchen, preferably in a restaurant or hotel.

• Relevant culinary training or equivalent practical experience.

• Strong cooking skills, knowledge of kitchen operations, and food safety standards.

• 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.