Chef de Partie

Station Management: Oversee the preparation, cooking, and plating of dishes specific to the assigned station, ensuring all items meet quality standards and are produced efficiently during service. Food Preparation: Prepare ingredients, stocks, sauces, and components in advance for service, maintaining organisation and readiness to handle high-volume orders. Quality Control: Monitor food quality, taste, presentation, and portion sizes; ensure compliance with hygiene, safety, and dietary standards. Team Supervision: Train, guide, and delegate tasks to junior chefs or assistants in the section, fostering skill development and maintaining workflow. Inventory and Ordering: Track stock levels for the station, assist in ordering supplies, and minimise waste through efficient use of ingredients. Cleanliness and Maintenance: Maintain a clean, sanitised workstation; perform equipment checks and basic maintenance to ensure operational safety. Service Coordination: Communicate with other stations and front-of-house staff to time dishes correctly, handle special requests, and resolve issues during busy shifts. Hours: 40 hours per week Career level: Experienced [Non-Managerial] Closing date: 20 May 2026