Chef de Partie (Under Chef)

Job Description

Responsibilities

Oversee daily operations within the assigned kitchen section Assist senior chefs with seasonal menus and special-event dishes Supervise, train and motivate kitchen staff Maintain consistent food preparation, quality and presentation Uphold food safety, hygiene and cleanliness standards Assist with ordering, inventory and stock control Minimise waste and support cost management Promote teamwork and efficient service Support guest satisfaction through consistent culinary standards Assist with additional operational duties when required

Requirements

Recognised culinary or hospitality qualification At least 2 years’ Chef de Partie experience in an upmarket restaurant or 4- or 5-star hotel Strong cooking, kitchen management and food safety knowledge Experience mentoring kitchen staff and managing stock Creativity, initiative and attention to detail Strong leadership, communication and organisational skills Ability to work independently and under pressure Proficiency in English and Microsoft Office Professional approach to conflict resolution Availability for evenings, weekends and public hol