Chef De Partie

1. Prepare, cook, and present high-quality dishes within your assigned section 2. Maintain consistent standards of food quality, taste, and presentation 3. Assist the Head Chef and Sous Chef in daily kitchen operations 4. Supervise and support junior kitchen staff, ensuring effective teamwork 5. Ensure all food is prepared in line with food safety and hygiene regulations (HACCP) 6. Monitor portion control and minimise food waste 7. Contribute to menu development and suggest new dishes where appropriate 8. Ensure proper storage and labelling of all food items 9. Maintain a clean, organized, and safe working environment 10. Manage stock levels within your section and report shortages or issues Hours: 39 hours per week Career level: Experienced [Non-Managerial] Closing date: 15 May 2026