Senior Chef de Partie

Job Purpose: 

To assist the Head Chef and Sous Chef in the preparation and cooking of food, ensure that all dishes are prepared to the highest standards, and help maintain the kitchen’s operational efficiency. 

Key Responsibilities: 

1. Food Preparation and Cooking: 

• Oversee a specific section (e.g., grill, sauce, pastry) within the kitchen, ensuring all dishes are prepared and cooked according to the restaurant’s recipes and presentation standards. 

• Ensure all food items are prepared and presented in a timely manner during service. 

• Assist with menu development and recipe creation, contributing ideas for daily specials and seasonal menus. 

• Maintain quality control to ensure dishes meet customer expectations and are consistent in taste and presentation. 

1. Kitchen Operations: 

• Support the Head Chef and Sous Chef in managing kitchen operations, including stock control, inventory checks, and portion control. 

• Ensure compliance with food safety and hygiene standards, including proper handling of food and cleaning down sections. 

• Monitor and maintain equipment and report any issues to management to ensure a well-functioning kitchen. 

1. Team Leadership: 

• Train and supervise junior chefs and kitchen assistants, offering guidance and support to develop their skills. 

• Assist in maintaining a positive and collaborative working environment, fostering good communication between kitchen and front-of-house teams. 

• Step in for the Sous Chef or Head Chef when needed, managing the kitchen in their absence and ensuring smooth service. 

1. Health, Safety, and Hygiene: 

• Ensure all food preparation areas are clean and tidy, adhering to all health and safety regulations. 

• Manage and control waste to minimize wastage and maintain profitability. 

• Conduct regular checks to ensure that the kitchen complies with legal food safety and hygiene standards, including keeping temperature records and correct storage of ingredients. 

 

Key Skills and Qualifications: 

• Experience: Minimum of 3-5 years of experience in a busy kitchen environment, with at least 1-2 years in a Chef de Partie role. 

• Culinary Skills: Strong knowledge of cooking techniques, kitchen equipment, and ingredient preparation. 

• Leadership: Ability to lead a section and provide guidance to junior staff. 

• Team Player: Strong communication skills, with the ability to work well under pressure in a team environment. 

• Health & Safety: Knowledge of food safety standards and hygiene practices. 

• Passion for Food: A creative and passionate approach to cooking, with an interest in creating exciting dishes. 

Benefits: 

• Competitive salary based on experience. 

• Opportunity for career growth and progression within the kitchen team. 

• Staff meals and discounts within the restaurant. 

• Supportive and dynamic working environment. 

Apply

Please email CV to Gavin - gavin@tcsrecruitment.co.uk