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Chef de partie

What’s in a day?

As a Chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a Demi-Chef de partie, Commis Chef, or a Trainee Chef.

Key responsibilities:

  • Preparing, cooking and presenting dishes within your speciality
  • Managing and training any junior chefs working with you
  • Helping the sous chef and head chef to develop new dishes and menus
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margins

The post can offer:

  • A chance to work more closely with – and be inspired by – your head chef
  • A competitive salary
  • A genuine work/life balance
  • The opportunity to work with fresh, locally sourced ingredients
  • A fun, engaging, rewarding place to work with plenty of support

About you:

  • Previous experience as a Chef de partie
  • Great people manager with a focus on training and development
  • High standards of food hygiene and H&S
  • Passionate and knowledgeable about fresh food and quality ingredients
  • Strong grasp of stock, GP and labour control

If you would like to be considered for this fantastic opportunity, please send your CV through to!

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