Chef de Partie

To manage a specific section of the kitchen, ensuring high standards of food preparation, presentation, hygiene, and consistency in line with the hotel/restaurant standards.

Key Responsibilities •Take ownership of a designated kitchen section (e.g., grill, pastry, sauce, larder). •Prepare, cook, and present dishes to agreed standards and specifications. •Ensure mise en place is completed efficiently before service. •Supervise and support Commis Chefs and junior kitchen staff. •Maintain food quality, portion control, and waste management. •Ensure compliance with food safety regulations (HACCP) and hygiene standards. •Assist in stock control, ordering, and inventory management. •Support menu development and daily specials where required. •Ensure kitchen equipment is used correctly and maintained properly. •Work collaboratively with other kitchen sections and front-of-house teams.

Skills & Requirements •Proven experience as a Chef de Partie or strong Demi CDP. •Culinary qualification or equivalent professional experience. •Strong knowledge of food safety standards (HACCP). •Ability to work in a fast-paced, high-pressure environment. •Good leadership and team management skills. •Flexibility to work shifts, weekends, and holidays. •Attention to detail and passion for high-quality food