Chef de Partie (Under Chef)

Job Description

Responsibilities

Oversee daily operations within the assigned kitchen section Support senior chefs with seasonal menus, special events and à la carte offerings Supervise, train and motivate junior kitchen staff Check food preparation, quality, consistency and presentation Maintain food safety, hygiene and cleanliness standards Assist with purchasing, inventory and stock control Reduce waste and support cost management Promote teamwork, efficient service and guest satisfaction Assist with other operational duties as 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 coaching kitchen staff and controlling stock Creativity, initiative and attention to detail Strong leadership, communication and planning 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 holidays