Chef de Partie

Day to Day Key Responsibilities

• Manage your assigned section efficiently during prep, service, and close-down. 
• Oversee mise en place (everything is in place) and service delivery, ensuring presentation and portion control meet quality standards. 
• Work flexibly across other kitchens or venues during large-scale events or peak periods. 

• Maintain the highest hygiene and food safety standards in line with HACCP, Allergen Management, and company protocols. 
• Report maintenance issues or hazards promptly to the senior kitchen team. 

• Coach and support Commis and Kitchen Assistants, fostering a positive learning culture. 
• Uphold kitchen discipline, cleanliness, and team morale. 
• Set an example in professionalism, punctuality, and communication. 

• Offer input into menu development and dish trials in collaboration with senior chefs. 
• Ensure smooth rollout and understanding of new menu items within your section. 

Qualifications & Skills

• Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up 
• Level 2 Food Hygiene and Safety (or willingness to obtain) 
• Solid understanding of food safety practices and allergen management 
• Confident in a range of cooking techniques with attention to consistency and quality 
• Strong organisational skills and ability to stay calm under pressure 
• Flexible to work evenings, weekends, matchdays, and event shifts 
• A positive, team-focused attitude with good communication skills 

• NVQ Level 2 or 3 in Professional Cookery (or equivalent qualification) 
• Previous experience in stadiums, arenas, or high-volume hospitality environments 

Benefits