Chef De Partie

Chef De Partie Responsible to: Chef Manager/Sous chef Purpose of job: A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including: Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards Qualifications: City & Guilds 706/1 | 706/2 Catering NVQ Level 2 Level 2 Food Safety Training Level 2 Health and Safety Training Minimum 1 year relevant experience Awareness of manual handling techniques Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety Experience of kitchen equipment Experience of dangerous equipment such as knives Understandable level of English spoken and written Desirable Skills: Knowledge and ability to run a section Ability to work without close supervision Ability to manage Commis Chefs Ability to produce good quality food in all sections Good oral communication Team management skills High level of attention to detail Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you Adaptability to change and willingness to embrace new ideas and processes Positive and approachable manner Team player qualities TPBN1_UKCT

Created: 2025-11-01